Barren County CES

Title:

Increase Nutritious Food Access

MAP:

Accessing Nutritious Foods

Agents Involved:

Tarry, Schalk

MAJOR PROGRAM 1:

Food Preservation

MAJOR PROGRAM 2:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 3:

Food Preparation

MAJOR PROGRAM 4:

Accessing Nutritious Foods (general)

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. 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:

• Increase average fruit and vegetable consumption by 1 or more servings per day.
• Improve food management skills and healthy eating habits.
• Youth will be food secure when school is not in session.

Intermediate Outcomes:

• Increase access to more local foods.
• Redeem Farmer’s Market Nutrition Program benefit.
• Plant, harvest and preserve fresh produce.
• Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
• Increase Youth who access other food sources when not in school.

Initial Outcomes:

• 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.
• Increase knowledge and understanding of healthy eating, food safety and food resource management.
• Learn about community support services to increase food security.

Evaluation:

Evaluation: Gardening and Food Preservation Survey
Outcome: Citizens will preserve fresh produce.
Indicator: Number of families preserving produce and how much.
Method: Survey
Timeline: 3 month follow up

Evaluation: Plate It Up KY Proud Evaluation
Outcome: Citizens utilizing fresh produce to make new recipes.
Indicator: Feedback
Method: Evaluation
Timeline: Overall, Follow up

Learning Opportunities:

Audience: Citizens
Project or Activity: Food Preservation Programs
Content or Curriculum: Food Preservation Publication Series
Inputs: Agents, Specialists, CES Facilities & Equipment, Local Farmer’s Markets
Date: July, June

Audience: Citizens
Project or Activity: Food Preparation Programs
Content or Curriculum: Plate It Up KY Proud, CES Food & Nutrition Publications and Resources
Inputs: Agents, Specialists, CES Facilities & Equipment, Local Farmer’s Markets
Date: July – June

Audience: Limited Resource Individuals & Families
Project or Activity: Kentucky Nutrition Education Program
Content or Curriculum: Kentucky Nutrition Education Program Curriculum, Plate It Up KY Proud
Inputs: Agents, Specialists, CES Facilities & Equipment, Community Partners
Date: July - June

Audience: Citizens
Project or Activity: 100 Mile Potluck
Content or Curriculum: Plate It Up KY Proud, Volunteer Manual, 4-H Curriculum, Master Gardner Program,
Inputs: Agents, Specialists, Volunteers, CES Facilities & Equipment, Local Farmer’s Markets
Date: July

Audience: Youth, Teens and Volunteers
Project or Activity: 4-H Foods Workshops, 4-H Club and Special Interest
Content or Curriculum: 4-H Foods Curriculum, 4-H Food Preservation , Professor Popcorn
Inputs: Agents, Specialists, Volunteers, CES Facilities & Equipment
Date: July, August

Success Stories