Pulaski County CES

Title:

Plate It Up

MAP:

Accessing Nutritous Foods

Agents Involved:

Lovett, Williams

MAJOR PROGRAM 1:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 2:

Facilitation Training

MAJOR PROGRAM 4:

LEAP

Situation:

Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods.  Young children need to be exposed to the many different fruits and vegetables available to them, and also learn food safety.

Long-Term Outcomes:

To have healthy families and improve their diets daily.  Children will enjoy different foods offered to them, and learn about healthy eating.

Intermediate Outcomes:

Clients will be encouraged to use more local grown foods by purchasing items at the Farmers Market. They will also be urged to redeem farmers market nutrition program benefits.

Different methods of Food Preservations will be taught to all interested clients. How to plant, harvest and preserve produce will be taught through "Living On a Few Acres."

Clients will be taught different food preparation methods to help decrease calories in preparing foods. Clients will learn how to prepare foods that are in season and usually cheaper. Through demonstrations they will learn to prepare food correctly and use different methods in food preparation, such as baking, steaming, broiling and food processing techniques.

Monthly LEAP classes will be offered to Head Start students.

Initial Outcomes:

Clients will understand the importance of sustainable local agriculture to individual health and financial well being. They will learn how to grow, prepare and preserve their food. They will learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.

All clients will learn about community support services to increase food security. They will plan nutritious meals, select healthy food for their families and learn how to use the Plate It Up Food Guide and recipes.

Children will be eager to try new foods that are offered to them.

Evaluation:

Initial Outcomes: Clients are selecting foods from each of the different food categories according to evaluations from each program. Follow up reports from clients from their Food Recall.

Indicator: Numbers shown Planned menus for families;

Method: Food recalls; Menu planning

Timeline: July 2019-June,2020

Intermediate Outcome: Selection of more fruits and vegetables in diet and Healthier selection of foods.

Indicator: Results shown on Food Recall Data

Method: Food Recall Reports; Evaluations

Timeline: July 2019-June 2020

Long-term Outcome: Number of clients processing foods; Number of NEP Graduates;

Indicator: Number of clients enrolled in class. NEP Enrolled Clients

Method: Hands on Classes; Demonstrations;

Timeline:July, 2019-June, 2020

Learning Opportunities:

Audience: Low income clients; Food Stamp Recipients, Farmers Market, Other Interested Clients

Project or Activity: Demonstration of food preparation; Demonstration of Food Processing; Planning Menus; Sampling at Farmers Markets

Content or Curriculum: UK Publications; NEP Curriculum; NEP Calendars;

Inputs: FCS Agent, NEP Assistants

Date: July 2019-June 2020

Audience:

Project or Activity:

Content or Curriculum:

Inputs:

Date:

Audience:

Project or Activity:

Content or Curriculum:

Inputs:

Date: