Nutrition and Food SystemsPlan of Work

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Edmonson County CES

Title:
Nutrition and Food Systems
MAP:
Nutrition and Food Systems
Agents Involved:
Julia Wilson
MAJOR PROGRAM 1:
Nutrition and Food Systems General
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
Cook Wild Kentucky
MAJOR PROGRAM 4:
Plate It Up! Kentucky Proud
Situation:

According to the Center for Disease Control and Prevention, Kentucky adult obesity rates rank among the 10 highest in the US; and, Kentucky youth rank among the 10 highest for obesity in the US. In Edmonson County 33.6% of adults are considered obese (BMI greater than or equal to 30). In Edmonson county 29% of adults report not participating in any physical activity. The CDC also reports Kentucky adults rank in the 10 highest for poor consumption of fruits and vegetables in the US. In addition to these health indicators, according to the Kentucky Cabinet for Health and Family Services Data Book (2015) 21.2% of Edmonson County families live below poverty and there were 2,191 SNAP recipients; and, approximately 29.3% percent of children and youth under the age of 18 live in poverty in Edmonson County. Almost 300 seniors receive the monthly benefits from Commodity Supplemental Food Program and during the school year, over 100 school-aged children receive weekly Backpacks for Hunger. 


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. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.


SNAP-Education programs help limited resource families increase access to affordable nutritious food, stretch food dollars, develop food preparation skills and improve food safety practices. SNAP-Education efforts also help communities address nutrition and obesity prevention issues related to the social, environmental, and policy work which supports limited resource individuals in making healthy lifestyle changes. 

Long-Term Outcomes:
Intermediate Outcomes:
Initial Outcomes:
Evaluation:

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


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


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


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






Learning Opportunities:

Audience: Communities


Project or Activity:  Farmers Market Outreach

Content or Curriculum: 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), paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons


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


Project or Activity: Family Lifestyles Television Show

Content or Curriculum: Various Nutrition & Food Preparation Publications, SNAP Recipes, Plate it Up Proud Recipes 

Inputs: Kentucky Cooperative Extension Service (CES) agents, SNAP Education, program assistants, Kentucky CES publications and resources    

Date: Monthly


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

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions

Date: Ongoing projects throughout the year


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 for adults and youth


Project or Activity: LEAP 

Content or Curriculum: LEAP Curriculum (youth) 

Inputs: Kentucky Cooperative Extension Service (CES) agents, SNAP Ed Assistants, volunteers, program assistants, Kentucky CES publications and resources 

Date: 20-21 Academic School Year 


Project or Activity: Teen Cuisine 

Content or Curriculum: Teen Cuisine 

Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, Kentucky CES publications and resources 

Date:  Summer 2021


Project or Activity: UK NEP Adult Curriculum Classes/ Facebook LIVE

Content or Curriculum: UK NEP Adult Curriculum 

Inputs: Kentucky Cooperative Extension Service (CES) agents, SNAP Education, program assistants, Kentucky CES publications and resources    

Date: Monthly


Project or Activity: SOKY Food Preservation Facebook Group 

Content or Curriculum: Food Preservation Publciations 

Inputs: Kentucky Cooperative Extension Service (CES) agents, SNAP Education, program assistants, Kentucky CES publications and resources    

Date: Monthly


Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity: Leader Lesson-June –Sensational Salads 

Content or Curriculum: Various Nutrition & Food Preparation Publications, SNAP Recipes, Plate it Up Proud Recipes 

Inputs: Kentucky Cooperative Extension Service (CES) agents, SNAP Education, program assistants, Kentucky CES publications and resources    

Date: June 2021


Project or Activity: Leader Lesson–Farmers Market – Get what you need to eat seasonally 

Content or Curriculum: Various Nutrition & Food Preparation Publications, SNAP Recipes, Plate it Up Proud Recipes 

Inputs: Kentucky Cooperative Extension Service (CES) agents, SNAP Education, program assistants, Kentucky CES publications and resources    

Date: May 2021




Success Stories

Renewed Interest in Home Food Preservation

Author: Julia Wilson

Major Program: Food Preparation and Preservation

Each year during the gardening season, Edmonson County residents reach out to the Edmonson County Cooperative Extension Service with questions about food preservation. During the 2020 gardening and canning season many families had a renewed interest in home food preservation. Due to COVID restrictions the FCS Agent was not able to accommodate  in person food preservation classes in Edmonson County. Due to this the FCS Agent created SOKY Home Food Preservation. A Facebook group moderated by

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