Extension
It Starts With Us
Healthy Lifestyle Choices in the Kitchen, the Home, and Rural Living
Healthy Lifestyle Choices
Lisa Adkins
Fit Blue/Get Moving KY
4-H Leadership Core Curriculum
According to the Center for Disease Control and Prevention, Kentucky adult obesity rates rank among the 10 highest in the US; and, Kentucky youth rank among the 10 highest for obesity in the US. Thirty percent of Kentucky adults report not participating in any physical activity. The CDC also reports Kentucky adults rank in the 10 highest for poor consumption of fruits and vegetables in the US. In addition to these health indicators, according to the US Census, approximately 19% of Kentucky’s total population is living in poverty; and, approximately 27% percent of children and youth under the age of 18 live in poverty.
The Green River District Health Department Community Health Improvement Plan (May 8, 2015) states 34% of the Hancock County adult population is obese and 30% report no or little physical activity.
More persons aged 1-34 years die as a result of injuries than any other cause of death and motor vehicle crashes accounting for approximately half of those deaths (National 4-H Healthy Living Task Force).
•Individuals will reduce their risk for nutrition-related health problems.
•Individuals engage in regular physical activity.
•Individuals demonstrate food preparation skills
•Individuals engage in good food safety practices.
*Individuals will describe food preparation techniques.
*Youth will be able to describe food safety practices.
*Youth and adults will recognize the importance of physical activity as part of a healthy lifestyle.
*Youth will recognize hazardous situations and know how to avoid them.
Initial Outcome: Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
Indicator: Number of individuals reporting an increase in knowledge related to the components of a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: conclusion of culinary arts and afterschool club meetings
Initial Outcome: Individuals will describe food preparation techniques.
Indicator: Number of individuals reporting an increase in knowledge related to food preparation techniques.
Method: Pre/Post written evaluation, observation
Timeline: May 2018
Initial Outcome: Individuals will recognize the importance of physical activity as part of a healthy lifestyle.
Indicator: Number of individuals reporting understanding the importance of physical activity related to a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS Reports.
Timeline: September 2018
Intermediate Outcome: Individuals demonstrate food preparation skills.
Indicator: Number of individuals who implemented food preparation practices and behaviors.
Method: Pre/Post written evaluation, observation
Timeline: May 2018
Long-term Outcome:
Indicator:
Method:
Timeline:
Audience: 4-H Culinary Arts Club
Project or Activity: monthly club meetings: food prep, food safety, nutrition
Content or Curriculum: Super Star Chef, Plate it Up, Teen Cuisine, 4-H Poultry Barbecue, 4-H Foods Core Curriculum
Inputs: Hancock County Middle School, Hancock County High School, Community Education, Hancock County Youth Services Center
Date: August 2019-May 2020
Audience: Afterschool 4-H Clubs
Project or Activity: monthly club meetings: healthy snacks, foods, and physical activity
Content or Curriculum: Professor Popcorn, 4-H Health Curriculum, etc.
Inputs: NHES Afterschool program, SHES Afterschool program
Date: September 2019-May 2020
Audience: Middle School 4-H Clubs
Project or Activity: Club meetings: healthy snacks, healthy lifestyle choices
Content or Curriculum: Health Rocks!, 4-H Health Curriculum
Inputs: Hancock County Middle School
Date: October 2019-April 2020
Audience: 4-H Teen Club members
Project or Activity: club meetings: distracted driving, impaired driving, healthy snacks
Content or Curriculum: 4-H foods Core Curriculum, FCS 4-H Core Curriculum
Inputs: Hancock County High School
Date: September 2019-April 2020
Audience: Adults
Project or Activity: Food Preservation Workshop (3 days)
Content: FCS Food Preservation, canning, freezing
Input: UK Snap-Ed, local church
Date: July 2019
Audience: 4-H Cloverbud Club
Project or Activity: Monthly club meetings, healthy snacks, foods, and physical activity
Content: 4-H Health Curriculum
Inputs: Volunteer Leader
Date: September 2019-May 2020
Indirect Learning Opportunities:
•Chop Chop Magazine
•Nutrition Education Newspaper Articles
•Community Event Fairs
•Newsletter Distribution
•Website/Social Media Educational Message
•NEP Calendar Distribution
Author: Lisa Hagman
Major Program: Food Preservation
Seven participants, including two youth* under the age of 18, completed the 2019 Hancock County Food Preservation Program where they were taught the pressure canning, water bath canning, freezing and drying methods of food preservation. Half (50%) of the participants were new to Cooperative Extension programming. A third (33%) of the participants reported using food preservation methods never or rarely, and half (50%) reported using food preservation methods sometimes prior to the pr
