Accessing Nutritious FoodsPlan of Work

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Scott County CES

Title:
Accessing Nutritious Foods
MAP:
Healthy Homes, Families, and Communities
Agents Involved:
Flynt, Allen, Johnson, Conner, Redmon
MAJOR PROGRAM 1:
Community Gardens and Horticulture Therapy
MAJOR PROGRAM 2:
Faithful Families
MAJOR PROGRAM 3:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
Food Preparation and Preservation
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:
Intermediate Outcomes:

Number who:


Number of:

Initial Outcomes:
Evaluation:

Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.

Indicator: Attending training and marketing opportunities

Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, myplate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education

Timeline: Year round


Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.

Indicator: higher attendance at farmers market, WIC/SNAP benefits being redeemed, community garden usage

Method: gardening classes, farmers market opportunity, food safety demonstration/workshop

Timeline:


Long-term Outcome: More people choosing nutritious options

Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools

Method: distributing surveys at farmer's market and food preservation workshop

Timeline: Year round

Learning Opportunities:

Audience: Youth

Project or Activity: Food sampling, and Cooking Clubs in Schools

Content or Curriculum: plate it up recipes, myplate

Inputs: curriculum, materials, samples, school buy in

Date: During school year


Audience: Youth

Project or Activity: Gardening and nutrition

Content or Curriculum: plate it up recipes, myplate, Horticulture curriculum

Inputs: curriculum, materials, samples, school buy in, Ed Davis Center

Date: During school year, Spring through Summer


Audience: General public

Project or Activity: Farmer's Market

Content or Curriculum: Plate it Up recipes and samples, educational programs

Inputs: samples, curriculum, recipes

Date: Summer-Fall


Audience: Adults and Youth

Project or Activity: Garden plots and 4-H gardening

Content or Curriculum: 4-H and master gardener

Inputs: curriculum, materials, space, staff, volunteers

Date: Spring-Fall


Audience: New mothers

Project or Activity: promote breastfeeding and use of WIC benefits

Content or Curriculum: myplate for mothers curriculum

Inputs: curriculum, lactation consultant, WIC office, materials

Date: Year round


Audience: General public

Project or Activity: master gardener lawn and gardener expo

Content or Curriculum: Farmer's Market, Horticulture

Inputs: staff, office equipment, materials, volunteers

Date: Spring


Audience: General public

Project or Activity: Food preservation workshops

Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques

Inputs: volunteers, materials, supplies, retired FCS Agents

Date: Summer


Audience: Extension Homemakers

Project or Activity: lesson leader training related to healthy choices

Content or Curriculum: lesson leader training

Inputs: staff, office equipment, materials

Date: year round


Audience: 4-H Youth 

Activity:4-H Cooking 

Content or Curriculum: 4-H Cooking Curriculum, Myplate  

Input: Staff, office equipment, curriculum, materials, volunteers

Date: Monthly 


Audience: Women, Youth, Senior Citizen 

Activity: WIC, SRFMNP Certification for farmers market vendors 

Content or Curriculum: WIC, SRFMNP

Input: Staff, office equipment, curriculum, materials, volunteers

Date: Winter / Spring 



Success Stories

Farm To Fridge Event

Author: Benjamin Conner

Major Program: Local Food Systems

Farm To Fridge Event

Based on population estimates for July 1, 2019, Scott County has a population of 57,004. This is an increase of population of 21% since the census in 2010. The growing population allows for more opportunity for local farmers to market their products to residents within the county. To help facilitate bridging the gap between farmer and consumer, the Scott County Agriculture and Natural Resources Agent and the Scott County Horticulture Agent partner together to create the Farm to Fridge program. T

Full Story

Farm to Fridge and More

Author: Sharon Flynt

Major Program: Local Food Systems

Based on population estimates for July 1, 2019, Scott County has a population of 57,004. This is an increase of population of 21% since the census in 2010. The growing population allows for more opportunity for local farmers to market their products to residents within the county. Moreover, by disrupting food supply chains, the pandemic transformed how we grocery shop. Many more people are now looking for locally sourced food. To help facilitate bridging the gap between farmer and consumer, the

Full Story
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