Accessing and Utilizing Nutritious Foods Plan of Work

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Lee County CES

Title:
Accessing and Utilizing Nutritious Foods
MAP:
Accessing and Utilizing Nutritious Foods
Agents Involved:
Laken Campbell (FCS). Ted Johnson (ANR)
MAJOR PROGRAM 1:
Cook Together, Eat Together
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
Community Gardens and Horticulture Therapy
MAJOR PROGRAM 4:
Horticulture, Consumer and Home
Situation:

Kentucky is ranked in the top 10 for diet related, chronic conditions such as; obesity, type 2 diabetes, cardiovascular disease, and high blood pressure. In 2013, Lee County had 2,042 residents who were considered obese, representing one third of the population. According to KentuckyHealthFacts.org, Lee County was at 21% for diabetes in adults for the years of 2016-2018. This is 8% higher than the state average. Approximately, 20% of Kentucky youth from ages 10-17 are obese. This places Kentucky 8th in the nation in the terms of childhood obesity. New research indicates that when kids are involved in prepping and cooking their own meals, they are more likely to choose better foods.

Long-Term Outcomes:

Lower the chronic disease conditions for the county population
Save money by preserving produce from gardens
Save money by preparing foods at home

Implement skills learned from producing and preserving foods

Increase access of fresh foods 

Improve physical, social and/or mental health

Develop employment skills

Intermediate Outcomes:

Identify and utilize correct method of food preservation
Identify and purchase healthier foods
 Expand gardens to offset family food cost

Expand knowledge and skills on food production 

Use Extension diagnostic services

Be active in gardening

Diversify plant variety 

Initial Outcomes:

Learn how to increase fruit and vegetable consumption
Learn how to make wise choices in selecting foods
 Learn production practices, for fruit and vegetables

Match plants to appropriate planting location

Increase their knowledge of horticulture and best practices in soil health, water conservation, and chemical use

Observe horticulture and food preparation demonstrations 

Evaluation:

Initial Outcome:Learn correct, research-based information.

Indicator:Number of participants reporting change in knowledge.

Method:Evaluations/Surveys 

Timeline:2020-2024


Intermediate Outcome:Learn  and demonstrate correct, research-based information.

Indicator:Number of participants reporting change in knowledge.

Method:Evaluations/Surveys 

Timeline:2020-2024


Long-term Outcome: Practice and teach others correct, research-based information.

Indicator: Number of participants reporting change in knowledge.

Method:Evaluations/Surveys 

Timeline:2020-2024

Learning Opportunities:

Audience:Homemakers, General Public, Youth

Project or Activity: Cooking classes

Content or Curriculum: “Cook Together, Eat Together”

Inputs: Agents, specialists

Date: 2020-2024


Audience:County clientele/4-H clientele/Homemakers 

Project or Activity: Food Preservation workshops/ Ham Project

Content or Curriculum: Food Preservation curriculum/Ham Project curriculum

 Inputs: Agents

 Date: Summer 2020 (food preservation)

          Ham project (Ham project)


Audience: Adults and Youth

Project or Activity: Raised bed garden tour

Content or Curriculum: Construction & design, soils

 Inputs: Agents

 Date: Spring 2021


Audience: Homemakers, General Public, Youth

Project or Activity:  Workshops gardening production

Content or Curriculum: Soils, irrigation, disease management, recommended varieties, extending the seasons for fall and spring, and insect & weed control.

Inputs: Agents 

Date: Spring 2021 & Fall 2021



Success Stories

Food Insecurities

Author: Ted Johnson

Major Program: Local Food Systems

Over the past decade, people have taken more interest in preservation of foods and food insecurities.  One way that the Lee County extension service has addressed this issue is with the country ham curing project.Over the past two years the Lee County Extension agents have conducted a country ham program for 25 adults and over 250 youth have participated.During the hands-on workshop, they distinguished between different types of salt and used the correct salt for curing, calculated the corr

Full Story

Food Insecurities

Author: Ted Johnson

Major Program: Local Food Systems

Lee County Kentucky citizens have below average health as compared to the other counties in the state. Lee County is also considered to have a high ranking compared to other counties in the state when it come to food insecurities. They also rank below the states mean on all health statistical categories. We at the Lee County Extension Office have addressed this problem by educating citizens on production and consumption of fresh fruits and vegetables by the use of raised bed gardening and garden

Full Story
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