Accessing Nutritious Foods Plan of Work

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Shelby County CES

Title:
Accessing Nutritious Foods
MAP:
Healthy Lifestyles
Agents Involved:
Sheila Fawbush, Regina Browning
MAJOR PROGRAM 1:
Health
MAJOR PROGRAM 2:
Nutrition and Food Systems General
MAJOR PROGRAM 3:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
Food Preparation and Preservation
Situation:

A foundation of nutrition knowledge, skills and competencies in topics such as food safety, handling and preparation, cooking methods and techniques, feeding practices, food science and food systems are essential to changing dietary behaviors.  With the increased trend of chronic disease and obesity in Shelby County, individuals, families, and communities need tools and environments that support healthful dietary decisions.  The CES agent and paraprofessional are encouraged to reach diverse audiences to help combat chronic disease and obesity in Shelby County.

Nutrition education programs and local food systems help families gain access to food and stretch food dollars, help communities decrease hunger, and help local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems and environments and in training consumers and producers to maximize local access to food products from farm to table.


Long-Term Outcomes:

LONG-TERM OUTCOMES:

Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)

Shelby Countians improve food management skills and adopt healthy eating habits.

People accessing emergency food sources will select from nutrient dense items.

Hunger is decreased.

Shelby Countians will see a reduction in the percentage of individuals with chronic disease including diabetes and in overweight and obese adults and children.



Intermediate Outcomes:

INTERMEDIATE OUTCOMES:

Generate positive attitudes toward changing dietary decisions to be more healthful.

Increase intake of fruits, vegetables, and other nutrient-dense foods

Decrease intake of solid fats, added sugars, and sodium

Employ healthful cooking methods, feeding practices, and food preservation techniques

Increased access to healthy food via local farmers markets, food retailers, food pantries and/or home gardens

Families will gain access to food and stretch food dollars

Access to local foods in restaurants, retail outlets, schools and other institutions is increased

Consumer confidence in and demand for local foods is maintained or increased

The public has a positive perception of Extension professionals as reliable sources for food access information.

Increase number of people who access local foods

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

Increase number of youth and adults who plant, harvest and/or preserve produce

Hunger is decreased

Producers and consumers apply food safety practices and/or procedures

Producers earn certification for Home Based Microprocessing

Number of households accessing emergency food sources.



Initial Outcomes:

Increase awareness about relationships between food and nutrition practices and chronic disease.

Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)

Increase confidence in ability to employ healthy eating practices 

Increase motivation to access and prepare healthier foods

Increase KOSA in healthy eating, food safety and food resource management

Increase awareness of availability of fresh, local produce

Increase KOSA in growing, preparing and preserving food

Increase food safety handling procedures

Understand procedures for safe food processing

Learn about community support services to increase food security

Understand the importance of sustainable local agriculture to individual health and financial well-being

Families will increase their consumption of fruits and vegetables

Families will gain access to food and stretch food dollars

Access to local foods in restaurants, retail outlets, schools and other institutions is increased

Consumer confidence in and demand for local foods is maintained or increased

The public has a positive perception of Extension professionals as reliable sources for food access information.



Evaluation:


Intermediate Outcome:  Nutrition knowledge, skills, and competencies

Indicator:  Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; increased food preservation knowledge; demonstrated recommended food preservation practices

Method: Self-report surveys; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program


Intermediate Outcome: Preparing and preserving food

Indicator:  Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition

Method: Self-report survey; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program


Intermediate Outcome:  Dietary intake

Indicator:  Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily

Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations

Timeline: Pre-post implementing curricula or program


Intermediate Outcome:  Availability and access to healthy food 

Indicator:  Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; number of pints of foods preserved through water bath canning, pressure canning, freezing, or drying.

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program


Initial Outcome: Increase KOSA in healthy eating, food preparation, food safety and food resource management. Increase KOSA in understanding sustainable, local agriculture to individual health and financial well-being.

Indicator: Number who gained KOSA in understanding in healthy eating, food preparation, food safety and food resource management and increased KOSA in understanding sustainable, local agriculture to individual health and financial well-being.

Method: End of program evaluations and self-reporting, EFNEP WebNEERS, SNAP-Ed

Timeline: Quarterly


Intermediate Outcome: Individuals access more local foods. Individuals plant, harvest and/or preserve their own food. Individuals apply improved food preparation, management and food safety skills. Individuals share new KOSA with others.

Indicator: Number of individuals purchasing, planting, harvesting and/or preserving, preparing local foods safely. Number of individuals applying improved food preparation, management and food safety skills.

Method: End-of-series surveys, observation

Timeline: Quarterly


Long-term Outcome: Shelby Countians increase access to fruits and vegetables. Families eat healthy, nutritious foods. Individuals and institutions seek first to utilize locally grown foods.

Indicator: Number of individuals who increased consumption of fruits and vegetables. Decreased number of families who do not have adequate foods. Number of individuals and institutions who utilize locally grown foods.

Method: Self-reporting and observation and statistical data

Timeline: Year-to-year over next decade


Learning Opportunities:


Audience: Farmers Market Participants

Project or Activity: Farmers Market Demos and/or sharing educational publications

Content or Curriculum: FCS publications, FSNEP Publications, Planeatmove publications, recipes, Victory Garden information

Inputs: CES publications, Planeatmove, NEP recipe cards and Plate It Up recipes

Date: Aug - Sep 2020; Jun 2021


Audience: Elementary age youth

Project or Activity: 4-H Nutrition School Clubs

Content or Curriculum: USDA Choose My Plate, Professor Popcorn, FCS publications, Chop Chop

Inputs: CES publications, paid staff

Date: Mar 2021


Audience: Youth

Project or Activity: Kids in the Kitchen and/or Grow It! Try It! Taste It!

Content or Curriculum: USDA Choose My Plate, Professor Popcorn, FCS publications, Soap & Detergent Association materials, SNAP-ED, planeatmove, Chop Chop

Inputs: publications, volunteers, community partners

Date: Jun 2021


Audience: Senior Citizens

Project or Activity: Senior Citizen Nutrition Programs

Content or Curriculum: USDA Choose My Plate, Plate It Up recipes, various nutrition topics, Seasoned, Healthy Choices for Everyone Newsletter, Nutrition Calendar

Inputs: FCS publications, USDA Choose My Plate, Plate It Up recipes, Senior Nutrition and Health News

Date: Oct 2020 - Jun 2021 (monthly)


Audience: Head Start and Low Income Families

Project or Activity: Nutrition for Preschool Families; Community Baby Shower; Headstart Classroom

Content or Curriculum: Chop Chop, LEAP and assorted Nutrition Topics

Inputs: FCS publications, SNAP-ed, USDA Choose My Plate and Spanish materials, LEAP

Date: Nov 2020 and  Apr 2021


Audience: Family Literacy Participants

Project or Activity: SNAP Series – Healthy Choices for Everybody

Content or Curriculum: SNAP curriculum, Spanish materials

Inputs: SNAP curriculum and incentives, Spanish materials

Date: Nov 2020 and Mar 2021


Audience: Families at Food Distribution Site

Project or Activity: Educational Publications and/or Demonstrations at Food Distribution Site

Content or Curriculum: Assorted nutrition topics; food sampling; recipes

Inputs: Plate It Up recipes, FCS publications, SNAP ED, Choose My Plate

Date: Monthly, Jul 2020 – Jun 2021


Audience: Youth and Adults, Families, Seniors, Disabled

Project or Activity: Educational Materials and classes and demonstrations at Operation Care/ A Loving Choice (ALC) Pregnancy Support Center/ God's Kitchen/ Awake/ Women’s Renaissance Center/ Whitney Young Job Corps Center/ Transitional Housing/ Shelby House/ Centerstone

Content or Curriculum: Assorted nutrition topics; food sampling; recipes, Healthy Choices for Everybody

Inputs: Plate It Up recipes, FCS publications, SNAP ED, Choose My Plate

Date: Bi-Monthly or series of seven weekly programs, Sep 2020- Jun 2021


Audience: Individuals/Families

Project or Activity: Front Porch Packets and Canning Workshops 

Content or Curriculum: Preservation publications; Vegetable Canning, Preservation from Healthy Choices for Everybody

Inputs: FCS Publications; So Easy to Preserve, Blue Book, canning jars

Date:  Jul - Aug 2020, Jun 2021


Audience: Preschool and Elementary School-Age Families

Project or Activity: Hands-On "Healthy Choices"

Content or Curriculum: My Plate Yummy - K-2

Inputs: Choose My Plate. USDA and CES publications

Date: As scheduled by FRYSCS 2020-2021


Audience: Adults

Project or Activity: Plate It Up! Cooking Club

Content or Curriculum: Plate It Up recipes, FCS publications, front porch packets, facebook video

Inputs: Pride of Kentucky, CES publications, Plate It Up recipes, members' choices

Date: monthly Jan 2021 - May 2021


Audience: Adults

Project or Activity: Soup Sharing

Content or Curriculum: Plate It Up recipes, FCS publications, Foods and Nutrition Calendar

Inputs: Foods and Nutrition Calendar, CES publications, Plate It Up recipes, members' choices, participants' soups

Date:  Jan 2021 


Audience: After School Care Youth

Project or Activity: Nutrition Programs – USDA My Plate Yummy 

Content or Curriculum: SNAP Series of Youth Classes

Inputs: SNAP materials, USDA My Plate Yummy

Date: Jan - Apr 2021


Audience: Shelby County Extension Homemakers/Volunteers & other adults

Project or Activity: Mastering Food Habits

Content or Curriculum: UK publications

Inputs: UK publications, packet lesson

Date: December 2020 – January 2021


Audience: Shelby County Extension Homemakers/Volunteers & other adults

Project or Activity: Sensational Salads

Content or Curriculum: UK publications

Inputs: UK publications, other extension agent

Date: February - March 2021


Audience: Shelby County and Louisville Area Extension Homemakers/Volunteers & other adults

Project or Activity: Plate It Up! Kentucky Proud

Content or Curriculum: UK publications; Plate It Up recipes

Inputs: UK publications

Date: April – May 2021


Audience: Limited Resource Youth

Project or Activity: Teen Cuisine 

Content or Curriculum: UK publications

Inputs: UK Publications

Date: June 2021


Audience: 4-H Members on Culinary Team

Project or Activity: 4-H Culinary Challenge

Content or Curriculum: 4-H Health Curriculum, 4-H Cooking Curriculum

Inputs: 4-H Health Curriculum, 4-H Cooking Curriculum, My Plate Resources, Chef T, volunteers

Date: practices in July-September 2020, Contest September 2020


Audience: 4-H School Clubs

Project or Activity: Windowsill Gardening

Content or Curriculum: 4-H Curriculum, Gardening information

Inputs: seeds, trays, educational materials

Date: April 2021


Updated 6/30/20



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Rooted in Shelby continues to fill need for local food availability

Author: Corinne Belton

Major Program: Local Food Systems

Rooted In Shelby is a volunteer-conceived and implemented program designed to promote the sale of horticultural, agricultural and other products produced by Kentucky Proud enterprises located in Shelby County. Areas represented can be anything grown or produced in Shelby County, including but not limited to, meat, dairy, equine, fruits, vegetables, grains, sod, honey, and artisanal farm products.  A recognizable logo is used in conjunction with the Kentucky Proud logo to indicate a product&

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