Accessing Nutritious FoodsPlan of Work

Back to the Program

Trimble County CES

Title:
Accessing Nutritious Foods
MAP:
Strengthening and Sustaining Local Food Structure
Agents Involved:
Proctor, Hance
MAJOR PROGRAM 1:
Accessing Nutritious Foods (general)
Situation:

Trimble County has an obesity rate of 33.9%, 11.8% with diabetes and 34.8% of the population are inactive. Local schools are delivering free or reduced lunches at a high rate. Elementary schools assist 63% of the students and there is a 55% rate countywide. This is an economic issue, but shows the importance of children getting healthy meals. On any given day, less than 15 percent of school children eat the recommended servings of fruit; less than 20 percent eat the recommended servings of vegetables. Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables. The dietary guidelines provide advice for making food choices that promote good health, a healthy weight, and ways to reduce risk of disease. Nutritional programs help families gain access to food and stretch food dollars; and local food assistance programs to educate recipients on healthy and safe food preparation methods.

Long-Term Outcomes:

- Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day

- Obesity and burden of chronic disease will be reduced

- Improve food preparation skills, food management skills, food safety and healthy nutrition habits

Intermediate Outcomes:

- Kentuckians will prepare and enjoy more healthy, home cooked family meals.

- Adults make more nutritious foods available to youth.

- Youth make better food choices.

- Apply skills of food resource management, food safety, and food preparation to afford healthy, nutritious food choices

Initial Outcomes:

- Participants gather cooking knowledge and confidence in ability to prepare healthy meals.

- Kentuckians understand the importance of home cooked family meals to physical health and family health.

- Youth and adults are inspired to choose nutritious foods.

- Increase awareness of importance of nutrition, as well as nutrition knowledge, of youth, parents and community members.

- Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.

- Increase knowledge and understanding of healthy eating, food safety and food resource management.

Evaluation:

Initial Outcome: - Participants gather cooking knowledge and confidence in ability to prepare healthy meals.

- Kentuckians understand the importance of home cooked family meals to physical health and family health.

- Youth and adults are inspired to choose nutritious foods.

- Increase awareness of importance of nutrition, as well as nutrition knowledge, of youth, parents and community members.

- Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.

- Increase knowledge and understanding of healthy eating, food safety and food resource management.

Indicator:

37. Total number of families/caregivers reached with Extension-related information on accessing healthy foods.

38. Based on the total number of families/caregivers reached with information on accessing healthy foods, number of those who gained knowledge about eating healthy foods.

44. Of the total number of children and youth reached through Extension programming related to eating healthy foods, number of those gaining knowledge about eating more healthy foods.

51. Of the total number of individuals reached through Extension programming related to health and safety, number of individuals who experienced a change in knowledge, opinions, skills, or aspirations regarding the safe storage, handling, or preparation of food (safe preservation techniques, hand washing, following time and temperature guidelines).

Method: Formal and informal surveys

Timeline: July-June


Intermediate Outcome: - Kentuckians will prepare and enjoy more healthy, home cooked family meals.

- Adults make more nutritious foods available to youth.

- Youth make better food choices.

- Apply skills of food resource management, food safety, and food preparation to afford healthy, nutritious food choices

Indicator:

39. Based on the total number of families/caregivers reached with information on accessing healthy foods, number that reported eating more of healthy foods.

42. Number of individuals adopting one or more recommended practices to increase access to food or make it more affordable.

45. Of the total number of children and youth reached through Extension programming related to eating healthy foods, number of those who reported eating more healthy foods.

52. Of the total number of individuals reached through Extension programming related to health and safety, number of individuals who implemented recommended practices for the safe storage, handling, or preparation of food (safe preservation techniques, hand washing, following time and temperature guidelines).

Method: Formal and informal surveys

Timeline: July-June


Long-term Outcome: - Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day

- Obesity and burden of chronic disease will be reduced

- Improve food preparation skills, food management skills, food safety and healthy nutrition habits

Indicator:

Method: Questionnaire on healthy eating habits; Pre and Post evaluation methods

Timeline: July-June

Learning Opportunities:

Audience: Youth 9-12 years old

Project or Activity: Super Star Chef

Content or Curriculum: CES Super Star Chef curriculum 

Inputs: Proctor, UK Interns, CES Super Star Chef curriculum

Date: July 2019


Audience: Headstart Youth and preschoolers

Project or Activity: Literacy, Eating, Activity for Preschoolers

Content or Curriculum: CES LEAP Series

Inputs: Trimble County Headstart and Preschool, Proctor, Trimble County Family Resource Center, LEAP curriculum

Date: September 2019 - May 2020


Audience: Trimble County 5th Grade Students

Project or Activity: Recipe for Life

Content or Curriculum: CES resources, MyPlate, guidelines developed from the Search Institute/40 Developmental Assets

Inputs: Proctor, Community Volunteers, USDA materials, CES publications, Search Institute, Trimble County School teachers, Family Resource Center

Date: Spring 2020


Audience: Limited resource individuals and families, general public

Project or Activity: Commodity Day

Content or Curriculum: Nutrition information distribution

Inputs: Proctor, Kentucky CES publications and resources, Tri-County Community Action agency

Date: Monthly 2019-20


Audience: General public, limited resource individuals, families

Project or Activity: Food Preservation

Content or Curriculum: Canning 101, Freezing 101

Inputs: Proctor, CES publications and resources

Date: Summer 2020


Audience: Trimble County Students

Project or Activity: Elementary School Health Fairs

Content or Curriculum: USDA MyPate Guidelines

Inputs: Proctor, USDA Guidelines, Trimble County School District

Date: Spring 2020


Audience: Trimble County Residents

Project or Activity: Trimble County Farmers and Artisans Market

Content or Curriculum: Kentucky Proud Farmers Market rules and regulations

Inputs: Hance, USDA Guidelines, Trimble County Farmers' & Artisans Market Board Members, Local vendors

Date: May 18 - First Saturday in November each year.



Success Stories

Trimble County Farmers’ & Artisans Marke

Author: Ralph Hance

Major Program: Accessing Nutritious Foods (general)

Farmers markets are used by Kentucky growers of all farm sizes and scales. “Market gardeners” often tend less than an acre of land to sell produce only at the lo­cal farmers market. Larger farms, including Kentucky orchards, may use farmers markets as a secondary seasonal retail outlet to reach more local customers. Farmers markets are often viewed not only as impor­tant local food marketing locations, but also as gather­ing places that benefit the local community.Kentuck

Full Story

Super Star Chef

Author: Jane Proctor

Major Program: Super Star Chef

Super Star Chef In Kentucky, 20.8% of youth ages 10 to 17 have obesity, giving Kentucky a ranking of 3 out of 51 for this age group among all states and the District of Columbia, according to the State of Childhood Obesity report. In 2013, 2219 Trimble County residents were considered obese, representing 34% of the county’s population, (Centers for Disease Control and Prevention).  In addition, a growing number of families eat “on the run” instead of cooking at h

Full Story

Recipe for Life

Author: Jane Proctor

Major Program: Accessing Nutritious Foods (general)

Diet quality indicators for Kentucky reflect low intake of fruit and vegetables among both adults and adolescents – 37% if adolescents consume fruit less than once daily, and 38.5% consume vegetables less than once daily, according to the Centers for Disease Control and Prevention. The CDC also reported a 19.7 percent obesity rate for Kentucky youth ages 10 to 17 years old, which is eighth highest in the nation.   The Food Research and Action Center (FRAC) reports a positive correlati

Full Story
Back to the Program