Extension
It Starts With Us
Utilizing Local Food Systems
Promoting Healthy Homes and Communities
Fentress, Aldenderfer, Stillwell, Adams, DeRamus
Local Food Systems
Nutrition and Food Systems General
Plate It Up! Kentucky Proud
Food Preparation and Preservation
The majority of Kentucky agriculture is produced on small farms. Over the past 20 years, the College of Agriculture through Animal and Food Sciences, the Center of Crop Diversity and the Food System Innovation Center have contributed to improving access to local, healthy food by training and certification of farmers, gardeners, and food entrepreneurs. Food processing can begin with washing produce, home baking or home canning and evolve to commercial production. The local food movement contributed to the increase in farmers markets (160 in 110 counties with 2,700 vendors in 2019).
Population will increase average fruit and vegetable consumption by 1 or more servings per day
More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more
Kentuckians improve food management skills and healthy eating habits
Youth will be food secure when school is not in session
People accessing emergency food sources will select from nutrient dense items
Utilizing Local Food Systems - CD
Long Term Outcomes
- Participants will have improve their overall eating habits.
- Participants will prepare healthier meals for their families by preparing meals with less saturated fats and reduces sodium.
- Participants will consume more fruits and vegetables.
- Participants will make well informed decisions about what kinds of foods they are buying and how those foods impact their health.
- Participants will set goals to save at least $25-50 a month on buying groceries and eating out.
- Participants will save more money on their groceries and eat more fruits and vegetables by shopping at the local farmer’s market.
Utilizing Local Food Systems - CD
Increase the number of individuals who:
Bring their children to the Farmers' Market to allow them to make food choices
Access more local foods
Redeem Farmer’s Market Nutrition Program benefits
Plant, harvest and preserve produce
Apply improved food preparation skills, food management skills, food safety and healthy eating habits
Number of:
Residents who shop at the Farmers' Market
Youth who consumer fruits and vegetables
Workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed
Youth who access other food sources when not in school
Households accessing emergency food sources
Utilizing Local Food Systems - CD
Intermediate Outcomes
- Participants will read and understand a nutrition facts label.
- Participants will understand how their BMI or Body Mass Index impacts their health and what types of foods they need to consumer.
- Participants will be able to identify vitamins and minerals in fruits and vegetables.
- Participants will be saving money at the grocery store by using coupons and apps that help you to save money.
- Participants will start buying fruits and vegetables from local farmer’s markets.
- Participants will review their monthly spending costs on food and set goals to save at least ($5-10) every week.
Utilizing Local Food Systems - CD
Participants in Cooperative Extension programs will:
Understand the importance of sustainable local agriculture to individual health and financial well-being
Learn to grow, prepare and preserve food
Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding
Increase knowledge and understanding of healthy eating, food safety and food resource management
Learn about community support services to increase food security
Increase knowledge of local Farmers' Market and the produce and goods available
Increase the amount of physical activity in their daily habits
Utilizing Local Food Systems - CD
Initial Outcomes
- Increase knowledge of healthy lifestyle choices that promote eating more vegetables and fruit.
- Increase knowledge of safe food handling procedures and food preparation techniques to reduce exposure to food borne illnesses.
- Promote healthy lifestyle changes by increasing knowledge in how to read nutrition labels and how to use healthier ingredients in food.
- Increase knowledge of how to read nutrition facts labels.
- Increase knowledge of local farmer’s market produce and how to save money by buying fruits and vegetables from the local farm producers.
- Increase knowledge of how to save money at the grocery store.
Utilizing Local Food Systems - CD
Initial Outcome: Learn to grow, prepare and preserve food
Indicator: An increase in knowledge and skills of how to grow, prepare and preserve food. An increase in number of participants who choose to have a garden, cook, and preserve harvest. Increase in number of meals eaten and prepared at home.
Method: Evaluations from packaged curricula, an increase in number of gardens, report of number of meals eaten at home, increase revenue for Farmers' market vendors
Timeline: 0-6 months after education
Intermediate Outcome: Increase in number of individuals who apply improved food preparation skills, food management skills, food safety, and healthy eating habits
Indicator: Reports of participants who feel more comfortable and confident in their ability, increase in sales at Farmers Market, Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Follow up evaluation, Farmers Market sales
Timeline: 6-12 months after education
Long-term Outcome: Increase fruit and vegetable consumption by 1 per day
Indicator: Reports, increase in Farmers Market sales
Method: Follow up evaluation, Farmers Market sales
Timeline: 12-18 months after education
Utilizing Local Food Systems - CD
Outcome: Participants will prepare healthier meals for their families by preparing meals with less saturated fats and reduced sodium.
Indicator:
- Number of individuals with increased knowledge of nutritious meals and snacks to consume to improve their overall health.
Method: Pre & Post-test, Surveys, Phone calls, Testimonials, Emails, pictures
Timeline: July 2020 - November 2020, February - April 2021, September 2021-December 2021 (Adults)
July 2020 - November 2020, March 2021-July 2021, March 2022-July 2022 - (Youth)
Outcome: Participants will save more money on their groceries and eat more fruits and vegetables by shopping at the local farmer’s market.
Indicator:
- Number of individuals report on eating more fruits and vegetables.
Method: Pre & Post-test, Surveys, Phone calls, Testimonials, Emails, pictures
Timeline:
Outcome: Participants will utilize proper food preparations techniques and proper sanitation techniques to prevent the spread of food borne illnesses.
Indicator:
- Number of individuals increasing the amount of food sanitation techniques that they use in the kitchen will reduce the amount of people who get food poisoning.
Method: Pre & Post-test, Surveys, Phone calls, Testimonials, Emails, pictures
Timeline: July 2020 - November 2020, February - April 2021, September 2021-December 2021 (Adults)
July 2020 - November 2020, March 2021-July 2021, March 2022-July 2022 - (Youth)
Utilizing Local Food Systems -
Audience: SNAP-eligible, low income families and individuals
Project or Activity: Healthy Kids, Super Supper Series, Physical Activity based programs
Content or Curriculum: Nutrition Education Program, Wellness in Kentucky, Get Moving Kentucky
Inputs: CES agents, SNAP-Ed Nutrition Assistant, CES resources and publications, CES NEP resources and publications
Date: March - August
Audience: General Audience
Project or Activity: Cooking classes, Meats 101 classes, food safety programs, Farmers' Market promotion
Content or Curriculum: Plate It Up! Kentucky Proud, Weight The Reality Series, etc...
Inputs: CES Agents, specialists and volunteers,
Date: October - November, March - June
Audience: General Population
Project or Activity: food preservation programs
Content or Curriculum: Homebased Microprocessing, Food Preservation curriculum
Inputs: CES agents and specialists, CES resources and publications, NCHFP at UGA, So Easy to Preserve, Farmers Market vendors
Date: April - July
Audience: Communities
Project or Activity: Farmers Market Outreach
Content or Curriculum: POP Club, Cooking programs, 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
Audience: Youth, 4-H Members
Project or Activity: Super Star Chef Camp, Taste of KY Cooking Class, 4-H beginner and advanced cooking clubs
Content or Curriculum: Super Star Chef curriculum, 4-H Cooking 101, Plate it Up! Kentucky Proud recipes
Inputs: Nutrition Education Program (NEP), 4-H Family & Consumer Sciences
Date: September-May (4-H Program Year); June-July (summer programs)
Utilizing Local Food Systems - CD
Audience: Youth, and Limited Resource Audiences
Project or Activity: Nutrition Education Program (Green Apron Series: What's In it For Me?)
Content or Curriculum: MyPlate for My Family, Serving Up My Plate, Cook Together Eat Together, USDA Publications, Teen Cuisine, Literacy, Eating, and Activity for Primary (LEAP), Recipes for Life, USDA Brochures, Chop Chop magazines, Calendars
Inputs: FCS Agent, Community Organizations, Schools, Non-profit Organizations, Videos, Public Library, After-school Programs
Date: July 2020 - November 2020, March 2021-July 2021, March 2022-July 2022
Audience: Adults & Limited Resource Audiences
Project or Activity: Nutrition Education Program (Eat Well & Live Well Series)
Content or Curriculum: Cook Together Eat Together, USDA Publications, Eat Smart, Live Strong, Recipes for Life, My Plate for My Family
Inputs: Community Organizations, Non-profit Organizations, Homeless Shelters, Public Library
Date: July 2020 - November 2020, February - April 2021, September 2021-December 2021
Utilizing Local Food Systems - MC
Audience: Warm Blessings Soup Kitchen patrons
Project or Activity: collaborative efforts with non-profits to promote nutrition and food security
Content: various nutrition lessons
Inputs: Warm Blessings Soup Kitchen, grant partners
Date: ongoing
Author: Chandra DeRamus
Major Program: Nutrition and Food Systems General
“Kentucky State University Brings Innovative Programs to Elizabethtown Kentucky thru Technology in Nutrition Education Videos & Newsletters” Within Kentucky farmers, businesses, and families have all had some kind of impact from the COVID-19 (corona-virus) pandemic. According to the United States Census Bureau from May 2020 to May 2021 the price of food increased by at least 2.2 %, while energy increased by a staggering 29%. In addition, the un
Author: Amy Aldenderfer
Major Program: Local Food Systems
The Kentucky Department of Agriculture’s Senior Farmers’ Market Nutrition Program provides eligible low-income seniors with redeemable vouchers for fresh, unprocessed local fruits, vegetables, hone, and herbs at approved Farmer’s Markets, The program helps improve nutrition for low-income families, by providing access to fresh fruits and vegetables. The program also increases local farm sales and encourages individuals to shop at the local Farmers Market.The voucher system prov
