Extension
It Starts With Us
Increasing Knowledge about and Access to Fruits and Vegetables
Accessing Nutritious Foods
Angie York, Susan Fox
Plate It Up! Kentucky Proud
Food Preparation and Preservation
Nutrition and Food Systems General
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.
-Lyon County population will increase average fruit and vegetable consumption by 1 or more servings per day.
-Lyon County Citizens improve food management skills and healthy eating habits.
-Lyon County youth will be food secure when school is not in session.
-People accessing emergency food sources will select from nutrient dense items.
Increase number of Lyon County citizens who:
-Access more local foods.
-Use the Farmer’s Market.
-Plant, harvest and preserve produce.
-Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
-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.
Initial Outcome:Increase knowledge and understanding of healthy eating, food safety and food resource management.
Indicator: Number of individuals reporting improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, and preparation of food.
Method:Pre/Post Test Evaluations
Timeline:FY 2020-2021
Intermediate Outcome:Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Indicator:Number of individuals who report preparing more healthy home cooked meals.
Method:Follow-up Evaluations
Timeline:FY 2020-2021
Intermediate Outcome: Individuals successfully growing their own fruits and vegetables and increasing the variety of produce grown.
Indicator: Number of individuals reporting success growing fruits and vegetables. Number trying a new fruit or vegetable.
Method:Follow-up Evaluations
Timeline:FY 2020-2021
Long-term Outcome:Lyon County population will increase average fruit and vegetable consumption by 1 or more servings per day.
Indicator:Lower rates of obesity and healthier lifestyles in Lyon County residents.
Method:Observation of individuals and decreased obesity rates in public reporting.
Timeline: FY 2020-2021
Audience: Families and individuals in Lyon County
Project or Activity: Food Preservation
Content or Curriculum:Food Preservation Curriculum
Inputs:Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,
eXtension resources
Date:Summer 2020
Audience: Farmer's Market attendees
Project or Activity: Taste Testing and Food Demonstrations
Content or Curriculum:Plate It Up! Kentucky Proud
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,eXtension resources
Date:Summer 2020-2021
Audience: Families and Individuals in Lyon County
Project or Activity: Extension Food Programs
Content or Curriculum: Food for Thought: Extension Food Programs
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,eXtension resources
Date: FY 2020-2021
Audience: Youth in Lyon County
Project or Activity:The Culinary Challenge
Content or Curriculum:Kentucky 4-H Culinary Challenge
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,eXtension resources
Date:Spring 2021
Audience: Home Fruit and Vegetable Producers
Project or Activity: Victory Gardens
Content or Curriculum: Kentucky Victory Garden materials, fall transplants
Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources,eXtension resources
Date:Fall/Spring
Author: Angie York
Major Program: Food Preparation and Preservation
Early during the pandemic, many people found their grocery stores temporarily out of certain food products. People were also concerned about contracting Covid-19 and tried to minimize trips to grocery store. As a result, they stocked up on groceries for their pantries, refrigerator, and freezer. A well-stocked pantry has benefits aside from emergency preparedness: It can increase the likelihood to cook, decrease the amount of prep time, reduce the need to use a recipe, sa
