Casey County CES

Title:

Healthy Foods and Healthy Meals

MAP:

Acessing Nutritious Foods

Agents Involved:

Reiss Baxter, Meagan Klee, FCS Agent

MAJOR PROGRAM 1:

Local Food Systems

MAJOR PROGRAM 2:

Health

MAJOR PROGRAM 3:

Nutrition and Food Systems General

MAJOR PROGRAM 4:

Cook Wild Kentucky

Situation:

Casey County is set in south central rural Kentucky. Limited resources and education and lower social economic status contribute to 30.5% of families that fall below the poverty line. A total of 3,392 individuals receive SNAP (food stamps) and 2,400 identify themselves as food insecure. With over 80% of Casey County youth qualifying for free or reduced lunch, the entire school system implemented the Free School Lunch program for all students.

Casey County adults report having/suffering from poor or fair health (25.7%), hypertension (50.6%), obesity (39%), and/or diabetes (16.5%). Health resources are limited in the small rural community and not all community members are awareness of those available. Some are not obtainable due to lack of knowledge or lack of resources (i.e. funds, etc.).

Long-Term Outcomes:

• Participants lower their risk for nutrition-related health problems.
• Participants maintain health weight or reduce to a healthier weight.
• Participants will be less food insecure.
• Youth will maintain healthier weights.
• Youth will maintain healthier lifestyle.

Intermediate Outcomes:

• Youth and adults practice safe kitchen and cooking skills.
• Youth and adults practice healthy eating.
• Youth and adults make healthy at-home meals.
• Adults purchase fresh produce at Casey County Farmers Market.
• Participants will practice at-home food preservation.

Initial Outcomes:

• Youth and adults understand safe kitchen and cooking skills.
• Youth and adults understand MyPlate and the 5 food groups
• Adults understand where fresh and local produce can be purchased.
• Participants will understand how to preserve fruits and vegetables.

Evaluation:

• Long-Term
  • Number of youth who indicated they made healthy lifestyle choices as are result of what they learned through 4-H programming.
  • Number of youth who indicated they increased their daily number of servings of fruits and vegetables eaten as a result of 4-H programs.
  • Number of youth who indicated they made healthy lifestyle choices as are result of what they learned through 4-H programming.
  • Number of youth who indicated they increased their daily number of servings of fruits and vegetables eaten as a result of 4-H programs.

• Intermediate

  • Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?”
  • Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?”
  • Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?”
  • Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?”

• Initial

  • Number of youth who indicated they learned about healthy food choices through 4-H Method of Evaluation
  • Number of youth who were educated on health and well-being through 4-H programs.

Learning Opportunities:

Audience: 5^th Grade

Project/Activity: In-School 4-H Clubs/Enrichment

Content/Curriculum: Building a Healthy Wealthy Future

Input: Students will learn about MyPlate, healthy snacks, and healthy living through hands-on activities.

Date: September - April

Audience: Casey County Youth and Adults

Project/Activity: Cooking 101

Content/Curriculum: Cooking 101-401 Curriculum

Input: Community members will participate in periodic cooking classes providing beneficial cooking skills and kitchen safety.

Date: September – May

Audience: Producers/Clientele of the Casey County Farmers Market

Project/Activity: Promotion of nutritious food sources and healthy recipes

Content/Curriculum: Plate It Up! Kentucky Proud recipes, SNAP-Ed resources

Input: Extension Staff will provide nutritional resources and healthy samples to farmers market producers and clientele.

Date: April – October

Audience: Casey County Youth

Project/Activity: Super Star Chef

Content/Curriculum: Super Star Chef Curriculum

Input: Youth will participant in a 2-day summer cooking class learning kitchen safety and cooking skills.

Date: Summer

Audience: Casey County Youth and Adults

Project/Activity: Hook to Cook and Field to Fork

Content/Curriculum: UK CAFÉ Curriculum and Kentucky Department of Fish and Wildlife

Input: Extension Staff, Extension Specialists, KDFW

Date: Summer and Fall

Success Stories