McCreary County CES

Title:

Nutrition

MAP:

Developing Strong, Healthy and Safe Families

Agents Involved:

Barrett

MAJOR PROGRAM 1:

Food Preparation and Preservation

MAJOR PROGRAM 4:

Nutrition and Food Systems General

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 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.  

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) 

• Reduce the rate of chronic disease and obesity 

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, and/or home gardens   

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 

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 

   

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 

  

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 

Inputs: Volunteers, paid staff, community partners 

Date: Monthly 

Success Stories