Nutrition and Food SystemsPlan of Work

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Pike County CES

Title:
Nutrition and Food Systems
MAP:
Improve Physical and Mental Health
Agents Involved:
Froman, Porter, Stumbo, Workman
MAJOR PROGRAM 1:
Financial Education - General
MAJOR PROGRAM 2:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 3:
Nutrition and Food Systems General
MAJOR PROGRAM 4:
Food Preparation and Preservation
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.

Long-Term Outcomes:

•    Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)

•    Reduce the rate of chronic disease and obesity

Intermediate Outcomes:

•    Increase intake of fruits, vegetables, and other nutrient-dense foods

•    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  


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


Outcome: Preparing 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:  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

Project or Activity:  Farmers Market Outreach

Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

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

Date: April – 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 & resources

Date: Ongoing projects throughout the year


Project or Activity: 4-H SNAP Education Workshops

Content or Curriculum: U.S.D.A. Website, Health Rocks 

Inputs: Workshops, Skits, and Demonstration

Timeline: Ongoing – October-May


Project or Activity: 4-H Cooking 

Content or Curriculum: 4-H Project Books, Health Rocks, SNAP Education Resources

Inputs: Workshops, Demonstrations and Fairs

Timeline: Ongoing-January-May


Audience: Families and Individuals

Project or Activity:  Food Preparation for Better Health

Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Faithful Families, Plate It Up! Kentucky Proud Resources.

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions

Date: Ongoing projects throughout the year


Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Homebased Micro-Processing Training.

Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP

Date: July – September for adults and youth


Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

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

Inputs: Volunteers, paid staff, community partners

Date: Monthly




Success Stories

Pike 4-H Youth Learn Skills during the Pandemic

Author: Novella Froman

Major Program: Communications and Expressive Arts

Pike 4-H Youth Learn Skills during the PandemicMembers of the Pike County Extension Council identified the acquisition of skills as one of the needs for the citizens of Pike County.   In response to the pandemic, our office made kits that utilized the Kentucky 4-H Curriculum in Communication and Fine Arts as well as Agriculture Booklets in its’ formation.  4-H youth in Pike County learned new skills through the production of 4-H Kids Kits.  In all 3,345 kits were utilized by

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