Accessing Nutritious FoodsPlan of Work

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Bullitt County CES

Title:
Accessing Nutritious Foods
MAP:
Healthy Lifestyle Choices
Agents Involved:
Ruth Chowning
MAJOR PROGRAM 1:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 2:
Food Preservation
MAJOR PROGRAM 4:
Food Preparation
Situation:

As portion sizes have grown in the last 20 years, so has the incidence of adult and childhood obesity. Many chronic diseases are directly related to poor eating habits, obesity and overweight. The activity habits that children develop influence their adult activity. The earlier children begin to practice healthy lifestyle habits, the longer they are likely to practice them. Children can benefit tremendously from learning accurate food, nutrition and fitness information and learning how to use this information in their daily lives.

Poor nutrition and limited physical activity have led to an increase in overweight and obese people throughout the nation, state and county. As work becomes more sedentary, travel time to and from work increases, and the key dietary intake centers around restaurant food. According to 2013 CEDIK County Health Indicators, Bullitt has 34.2 % of their adults obese and 34.2% physically inactive. Both are above the state and regional average.

Bullitt County also has 11.2% diabetes which almost equals the State of Kentucky which is 11.6%. Heart disease and colon cancer are two other top health concerns.

Long-Term Outcomes:

Adults, families and children will be healthier as a result of good nutrition, food preparation skills, and physical activity

Bullitt County population will increase average fruit and vegetable consumption by 1 or more servings per day.

Intermediate Outcomes:

Youth and adults will develop a healthy life style, become more active, lose weight and avoid diabetes

Practice healthy lifestyle decision making that addresses obesity, physical inactivity and chronic disease.

Increase in number who apply improved food preparation skills, food management skills, food safety and healthy eating habits

Number who access more local foods at local farmer’s market

Plant, harvest and preserve produce

Initial Outcomes:

Youth will increase awareness/knowledge of physical activity and nutrition as related to health

Adults, families and children will gain knowledge and skills which will assist them in proper food handling and preparation.

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:

Outcome: Increase in number who apply improved food preparation skills, food management skills, food safety and healthy eating habits

Indicator: self report of use of recipes to fix food

Method: pre/post and 6 month follow up surveys

Timeline: July 2018, Jan 2019, June 2019


Outcome: Number who access more local foods at local farmer’s market

Indicator: # who attend farmer’s market and pick up recipe

Method: vendor, director’s reports

Timeline: July- Sept 2018



Outcome: Increase knowledge and understanding of healthy eating, food safety and food resource management for seniors

Indicator: # reporting changes in eating habits

Method: verbal and written report

Timeline: July 2018- June 2019



Outcome: Plant, harvest and preserve produce

Indicator: # attending food preservation class

Method: self reporting pre/post and 6 month follow up survey

Timeline: Jan 2019, June 2019


Learning Opportunities:

Audience: Homemakers

Project or Activity: food demos and nutrition education

Content or Curriculum: Plate-it Up and SNAP calendar

Inputs: FCS Agent, FCS Asst., Homemaker volunteers

Date: Fall 2018, January 2019, Spring 2019


Audience: Farmer’s Market attendees, General Populations, Homemakers

Project or Activity: Food demo/ nutrition education

Content or Curriculum: Plate It UP, SNAP Ed

Inputs: FCS Agent, UK resources, SNAP resources

Date: July- August 2018


Audience: Senior Citizens at Multipurpose Center

Project or Activity: Nutrition education

Content or Curriculum: SNAP Ed resources

Inputs: UK pub, leader lesson, FCS Agent, FCS Asst

Date: Bi-Monthly, July 2018- June 2019


Audience: General Public and Homemakers

Project or Activity: Food Preservation classes

Content or Curriculum: UK and USDA resources

Inputs: UK specialists, FCS Agent

Date: Summer 2018, Winter 2019


Activity: Senior Citizen Center and AARP Classes

Curriculum: Organwise Nutrition, SNAP Ed curriculum, AARP curriculum

Inputs: UK pub, leader lesson, FCS Agent, FCS Asst, State AARP specialists

Date: Monthly, July 2018- June 2019


Audience: General Population/ Homemakers/ Senior citizens

Project or Activity: Homemaker Leader lesson

Content or Curriculum: UK pubs, Baking Association

Inputs: UK pub, leader lesson, FCS Agent, FCS Asst

Date: July 2018- June 2019





Success Stories

Nutrition Education helps pack a Lunch

Author: Ruth Chowning

Major Program: Accessing Nutritious Foods (general)

As the COVID-19 pandemic hit, the Bullitt County Food Service program found themselves preparing and delivering over 6,000 meals to children qualified for the free and reduced lunches throughout the county.  As they began the process, the Food Service Director identified the need for a fun but educational flyer to be include with the meals. Since the foodservice employees were focused on preparing the food, the Bullitt County Extension Service offered to provide that educational flyer. For

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