Greenup County CES

Title:

Active Living, Health Promotions, and Food Systems

MAP:

Health and Wellness

Agents Involved:

Pullin, Hieneman, Boyd, Stephens

MAJOR PROGRAM 1:

Active Living and Health Promotions General

MAJOR PROGRAM 2:

Local Food Systems

MAJOR PROGRAM 3:

Health

MAJOR PROGRAM 4:

Arts and Community Health

Situation:

With the increased trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthy and active lifestyle choices. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities. Focusing on a foundation of overall direct health education to increase health literacy and ability to make healthy lifestyle choices. 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. Including, creating spaces or opportunities for active living and health behaviors.

Long-Term Outcomes:

• Routinely meeting physical activity and dietary recommendations that promote health and wellness (e.g. 150 minutes a week of moderate activity and consuming recommended daily fruits and vegetables)
• Community environment promotes healthy behaviors where people live, learn, work, and play
• Reduce the rate of chronic disease and obesity
• Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
• Reduced number of children in foster care
• Reduced incarceration
• Increased number of youth maintaining positive health habits;
• Increased number of youth at a lower risk for serious disease and illness;
• Increased number of youth at a lower risk for physical and emotional distress
• Reduce the number of youth reporting drug, alcohol, and tobacco use
• Increase number of youth and adults who actively engage in creativity to support their own mental health  

Intermediate Outcomes:

• Generate positive attitudes toward changing lifestyle choices to be more healthy
• Increase intake of fruits, vegetables, and other nutrient-dense foods
• Improve self-efficacy in physical activity, movement, and active routes to destinations 
• 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
• Increased adoption and mastery of healthy behaviors that lead to a healthy lifestyle 
• New coalitions developed to address SUC and MH
• Improved access and utilization of resources
• Improved perceived stress and ability to cope
• Youth will contribute to their communities
• Youth will practice refusal skills, 
• Youth will intervene to prevent use/abuse  
• All agents trained in YMHFA
• Support students who participate in "Breakfast With The Arts" at their school

Initial Outcomes:

• Increase awareness about lifestyle choices and chronic disease (e.g. tobacco use, poor nutrition, & lack of physical activity) 
• Increase confidence in ability to employ healthy practices 
• Improve food and nutrition-related skills (e.g. preparation techniques, safe food handling)
• Increase motivation to be active
• Increase awareness of accessible safe places for activity 
• 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
• Increase individual participation in creativity outlets
• Increase students eating breakfast at school
• Increase interest in creative outlets for mental health

Evaluation:

Outcome: Chronic Disease Prevention

Indicator:  Number of individuals who reported: participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved.

Method: Self-report survey

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, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g.,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

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: Physical Activity knowledge, skills, and competencies 

Indicator:  Number of individuals who reported: knowledge and skills gained about the benefits of physical activity; adoption of physical activity practices; increase in physical activity levels

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program

Outcome:  Nutrition knowledge, skills, and competencies

Indicator:  Number of individuals who reported: use knowledge and skills to improve food-choices for breakfast

Method: Self-report surveys; specific curricula or program evaluations

Timeline:  school year

Learning Opportunities:

Audience: Communities

Project or Activity:  Farmers Market Outreach

Content or Curriculum: Cooking programs, marketing, increased access, Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

Inputs: Nutrition Education Program (NEP), paid staff, facilities, Kentucky Department of Agriculture

Date: June – October/Growing seasons

Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Faithful Families, 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:  Chronic Disease Prevention

Content or Curriculum: Publications, Health Bulletins, Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Fit Blue, Faithful Families, Plate It Up! Kentucky Proud Resources, Health Partners, Keys to Embracing Aging

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions, Healthcare Providers, Health Department, Non-profits, Schools, Company Health & Wellness, Homemakers, Community Centers, etc. 

Date: Ongoing projects throughout the year

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:  Physical Activity

Content or Curriculum: Publications, Faithful Families, Story Walk, Master Health Volunteer, Shared Space Agreements, Health Coalitions, Be More, Fit Blue, WIN, Health Partners, Keys to Embracing Aging

Inputs: Paid staff, volunteers, facilities, health coalitions, Healthcare Providers, Health Department, Non-profits, Schools, Homemakers, Community Centers

Date: Periodically each year

Project or Activity: Physical activity

Content or Curriculum: Incorporating physical activities (local walking tracks) into Extension programming

Inputs: Local volunteers

Date: ongoing

Project or Activity: Breakfast With The Arts

Content or Curriculum: Providing a structured peer-performance opportunity for students during school breakfast time that includes coaching and a nutrition lesson

Inputs: Fine Arts Agent, Teacher volunteer

Date: school year

Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Healthy Lifestyle Choices 

Content or Curriculum: Master Health Volunteers, Health Bulletins, Monthly Leader Lessons, Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date: Monthly

Project or Activity: Health Rocks

Content or Curriculum: Health Rocks

Inputs: 4-H Agent, Teachers

Date: Fall 2020, 2021, 2022, 2023

Project or Activity:  4-H Camps

Content or Curriculum:  4-H Youth Development

Inputs:  Agents, Local youth and adult volunteers, Community Sponsors, Other Organizations

Date:  Summer 2020, 2021, 2022, 2023

Audience:  Greenup County Community Members

Project or Activity:  Greenup County Farm to Table Dinner

Content or Curriculum:  N/A

Inputs:  Agents, Staff, Volunteers

Date:  Summer

Success Stories