Developing life skills of youth through family and consumer sciencesPlan of Work

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Russell County CES

Title:
Developing life skills of youth through family and consumer sciences
MAP:
Developing life skills of youth through family and consumer sciences (4-H)
Agents Involved:
Christy A. Martin, Sherri A. Coffey
MAJOR PROGRAM 1:
4-H Family and Consumer Science Core Curriculum
MAJOR PROGRAM 2:
4-H College and Career Readiness (8-12 Grade Only)
Situation:

Over the last 25 years, the number of stay-at-home parents have decreased. Parents have increasingly relied on schools to teach concepts and skills once taught within the family. With societal changes and cuts in school budgets, many schools have eliminated family and consumer science labs and no longer include of have decreased FCS instruction in the curriculum. In nutrition alone, the lack of basic life skills is evidenced by alarming rises in childhood obesity, poor diets of youth of all ages, and an over-reliance on packaged/fast food.


Life choices are often based more on personal desires rather than on factual information. Those who seek information often turn to the internet which may not be researched-based. Decision-making may be based on product marketing claims, family tradition, myths, faulty information, and lack of knowledge. Today’s massive health and economic problems are due in part to the lack of instruction in the home by parents and in the school through Family and Consumer Sciences classes.


4-H offers projects in FCS which assist youth in becoming responsible and contributing members of the family and contributing members of Kentucky communities. At the same time, these life skills prepare youth for the families they will establish as adults.

Long-Term Outcomes:

Youth develop into responsible, contributing individuals and family members.

Youth gain and maintain employment through life skill development.

Youth contribute to a safe, pleasant, and productive home and family.

Intermediate Outcomes:

Youth utilize and practice life skills in projects and life situations.

Youth project a positive image and self-confidence.

Youth practice responsible consumer and financial decision-making.

Youth make healthy food choices.

Youth adopt habits and skills that contribute toward employability in the futures.

Initial Outcomes:

Youth gain knowledge and develop skills in Family and Consumer Sciences.

Youth understand the decision-making process.

Youth gain skills in setting a goal and developing an action plan.

Youth can identify healthy food choices.

Youth learn to read and follow instructions.

Evaluation:

Outcome:       Youth make healthy food choices based on MyPlate.

Indicator:        25%

Method:          Post-program evaluation

Timeline:        After 5th lesson


Outcome:       Youth can prepare a recipe by reading and following the instructions.

Indicator:        50% of participation

Method:          observation and evaluation

Timeline:        end of program


Outcome:       Youth participate in meal preparation at home.

Indicator:        50% of participation

Method:          discussion with youth; survey

Timeline:        during the program


Outcome:       Youth gain sewing skills and display projects at county fair.

Indicator:        33% of participation

Method:          observation

Timeline:        throughout program


Outcome:       Youth attain skills to be a responsible baby sitter and use their skills to provide child care for families.

Indicator:        70%

Method:          pre- and post-program survey

Timeline:        before and at the end of the program


Outcome:       Youth learn to comparison shop to make the best use of their money.

Indicator:        1/3 of youth manage their money well 

Method:          post-program evaluation

Timeline:        end of program


Outcome:       Youth gain and use knowledge of soft skills necessary to maintain employment in the workforce.

Indicator:        50%

Method:          observation and discussion with leaders and businesses

Timeline:        throughout program


Learning Opportunities:

Audience: Youth ages 9-18

Project or Activity:             MyPlate nutrition education

Content or Curriculum:       Professor Popcorn and other 4-H FCS curricula 

Inputs:                              volunteer leaders, funding

Date:                                September-March 2020


Project or Activity:             Cooking skills

Content or Curriculum:       4-H cooking curricula; SNAP resources

Inputs:                              volunteer leaders; funding

Date:                                Fall 2019 – Spring 2020


Project or Activity:             Sewing skills

Content or Curriculum:       Kentucky and CCS 4-H sewing resources

Inputs:                              volunteer leaders, grant funding

Date:                                July 2019


Project or Activity:             Babysitter education

Content or Curriculum:       Kentucky 4-H babysitting curriculum

Inputs:                              community speakers, facility, funding

Date:                                winter/spring 2020


Project or Activity:             Employability and soft skills

Content or Curriculum:       4-H World of Work

Inputs:                              volunteer leaders; curricula

Date:                                throughout school year 2019-2020


Project or Activity:             Everyday Manners

Content or Curriculum:       various 4-H and FCS resources

Inputs:                              printed materials

Date:                                throughout year


Project or Activity:             Needlework

Content or Curriculum:       4-H and FCS needlework resources

Inputs:                              volunteer leaders

Date:                                summer 2019


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