Accessing Nutritious FoodsPlan of Work

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Trimble County CES

Title:
Accessing Nutritious Foods
MAP:
Improve Physical and Mental Heath
Agents Involved:
Proctor, Hance, ANR agent
MAJOR PROGRAM 1:
Nutrition and Food Systems General
MAJOR PROGRAM 2:
Recipes for Life
MAJOR PROGRAM 3:
Food Preparation and Preservation
MAJOR PROGRAM 4:
Horticulture, Consumer and Home
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.

Trimble County has an obesity rate of 33.9%, 11.8% with diabetes and 34.8% of the population are inactive. Local schools are delivering free or reduced lunches at a high rate. Elementary schools assist 63% of the students and there is a 55% rate countywide. This is an economic issue, but shows the importance of children getting healthy meals. On any given day, less than 15 percent of school children eat the recommended servings of fruit; less than 20 percent eat the recommended servings of vegetables. Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables. The dietary guidelines provide advice for making food choices that promote good health, a healthy weight, and ways to reduce risk of disease. Nutritional programs help families gain access to food and stretch food dollars; and local food assistance programs to educate recipients on healthy and safe food preparation methods.

Long-Term Outcomes:
Intermediate Outcomes:


Initial Outcomes:


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


OutcomePreparing 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 – Limited resource individuals

Project or Activity:  Commodity Day, DARE to Care food distribution

Content or Curriculum: Nutrition information distribution, Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources

Inputs: ProctorNutrition Education Program (NEP), grant funds, facilities, Kentucky Department of Agriculture, Tri-County Community Action Agency

Date: monthly 2020-21


Audience: Families and Individuals

Project or Activity:  Health Rocks

Content or Curriculum: Health Rocks

Inputs: Hance, Agents, Volunteers and State Specialist 

Date: Ongoing projects throughout the year


Project or Activity:  Food Preparation for Better Health

Content or Curriculum: School Health Fairs, Cook Together Eat Together, Recipe for Life, Plate It Up! Kentucky Proud Resources, resources for early care and education settings (LEAP), USDA MyPlate guidelines

Inputs: Proctor, Programmatic materials, community partners and volunteers, CES publications. Family Resource and Youth Services center, faith-based organizations, health coalitions, Trimble County School System, Trimble County Headstart, USDA materials

Date: Ongoing projects throughout the year


Project or Activity:  Food Preservation

Content or Curriculum: CES Food Preservation publications, Nutrition Education resources, trainings

Inputs: Proctor, facilities, programmatic materials, NEP resources

Date: July – September 2020 for adults and youth


Project or Activity:  Victory Gardening

Content or Curriculum: Publications, Trainings

Inputs: Proctor, facilities, programmatic materials, NEP resources, ANR resources 

Date: Spring 2021


Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Proctor, KEHA lesson materials, CES publications, NEP resources

Date: September 2020 - May 2021


Audience: Trimble County Residents

Project or Activity: Trimble County Farmers and Artisans Market

Content or Curriculum: Kentucky Proud Farmers Market rules and regulations

Inputs: Hance, USDA Guidelines, Trimble County Farmers' & Artisans Market Board Members, Local vendors

Date: May 18 - First Saturday in November each year.



Success Stories

Trimble County Recipe Club

Author: Jane Proctor

Major Program: Plate It Up! Kentucky Proud

Research is clear that a diet rich in fruits and vegetables can help protect against several chronic diseases, such as obesity, type 2 diabetes, heart disease, and some cancers. Nationwide, it is estimated that only 12.2% of adult meet the recommended amount of fruits each day and only 9.3% meet recommendations for vegetables (CDC, 2018). Kentucky falls even further below the national averages with only 8.0% of adults meeting daily recommendations for fruits and 6.3% meeting recommendations for

Full Story

Sensational Lessons Homemaker Lesson

Author: Jane Proctor

Major Program: Food Preparation and Preservation

Consuming the recommended amount of vegetables each day is linked to a reduced risk of heart disease, type 2 diabetes, some cancers, and obesity. This equals 2 to 3 cups of vegetables a day, depending on age and gender. According to the Centers for Disease Control and Prevention, only 6.3 percent of adults in Kentucky meet the daily vegetable intake recommendations.In order to increase vegetable consumption in Kentucky adults, the Trimble County Extension office hosted the workshop Sensational S

Full Story

Spring Garden Series 2021

Author: Jane Proctor

Major Program: Horticulture, Consumer and Home

The COVID-19 pandemic dramatically changed people’s lives. In addition to challenges and struggles related to mental/physical health, finances, supply/demand and food insecurities, people also experienced unexpected upsides. One such silver lining that came from disrupted routines included new hobbies. For example, gardening became a positive pastime that promoted nature, sunshine, physical activity, food, stress relief and relaxation. In addition, gardening contributes to a positive mood

Full Story
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