Extension
It Starts With Us
Nutrition and Health
Promoting Improved Nutrition and Health
Sue Hughes, FCS-4-H Agent
Plate It Up! Kentucky Proud
Food Preparation and Preservation
Nutrition and Food Systems General
Home-Based Microprocessor Program
Robertson County continues to have higher poverty rates than most Kentucky counties. The county has very limited health resources. Much like the state as a whole, Robertson Countians are at risk for developing diabetes because of risk factors of age, obesity and sedentary lifestyle. These factors also contribute to increased risk of cardiovascular diseases. Obesity studies of Robertson County students reveal that the children of Robertson County could benefit from health and nutrition education. 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 Kentucky, individuals, families, and communities need tools and environments that support healthful dietary decisions. Our County Extension Council, FCS Council, Homemaker Council, Family Resource and Youth Service Centers, 4-H Council, and local teachers were all involved in identifying this situation and developing this program. Sources used for statistics involved include SNARL, Kids Count, U.S. Census Bureau (2010).
Citizens will enjoy an increase in nutritional health and decrease in risk factors for nutrition-related and lifestyle-related health concerns by routinely employing healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills) and becoming informed about factors that can reduce the rate of chronic disease and obesity.
Citizens will enjoy an increase in nutritional health and decrease in risk factors for nutrition-related and lifestyle-related health concerns by routinely employing healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills) and becoming informed about factors that can reduce the rate of chronic disease and obesity
Citizens will obtain knowledge of proper nutrition, exercise, and healthier lifestyles by increasing their awareness about relationships between food and nutrition practices and chronic disease. This will include education that will increase their confidence in ability to employ healthy eating practices, thereby motivating them to access and prepare healthier foods. This will be done by improving their food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management).
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 pre-post implementing curricula or program
Timeline: 2020 - 2021
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 pre-post implementing curricula or program
Timeline: 2020 - 2021
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, pre-post implementing curricula or program
Timeline: 2020 - 2021
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, pre-post implementing curricula or program
Timeline: 2020 - 2021
Audience: Communities
Project or Activity: Farmers Market Outreach
Content or Curriculum: Farmers Market Education Program: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef
Inputs: Nutrition Education Program (NEP) and Health Publications; paid staff, grant funds, facilities, Kentucky Department of Agriculture
Date: April – October/Growing seasons 2020 - 2021
Project or Activity: Policy, Systems, and Environmental Approaches
Content or Curriculum: Faithful Families, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings
Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit
Date: Ongoing projects throughout the year 2020 - 2021
Audience: Families and Individuals
Project or Activity: Food Preparation for Better Health
Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Champion Food Volunteer, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources, plans for prenatal- and infant/toddler-specific curriculum, resources for early care and education settings for adults and Youth in ongoing programs through out the year.
Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions
Date: 2020 - 2021
Project or Activity: Food Preservation
Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, Champion Food Volunteers
Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP
Date: July – September 2020 - 2021
Project or Activity: Child Abuse Prevention Program, "Book Cook" Program
Content or Curriculum: FCS curriculum and collaboration with Robertson County Public Library
Inputs: Community Partners, Robertson County Library
Date: Fall/ Spring 2020
Audience: Kentucky Extension Homemakers Association/Volunteers
Project or Activity: Promoting Nutrition with Volunteers
Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons, Specialist Designed Programs, Health Fairs
Inputs: Volunteers, paid staff, community partners
Date: Monthly 2020 - 2021
