Nutrition and Food SystemsPlan of Work

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Metcalfe County CES

Title:
Nutrition and Food Systems
MAP:
Improve Physical and Mental Health
Agents Involved:
Blankenship, Bell, Branstetter
MAJOR PROGRAM 1:
Horticulture, Consumer and Home
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 4:
Family and Consumer Science
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:


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, NEP annual data, CDC community health data


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 and/or post and 4 week follow – up survey, after 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, 4 – week follow – up survey, NEP graduation data


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, Farmers Market customer data collection

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: ANR, FCS, 4 – HYD Extension AgentsNutrition Education Program (NEP), paid staff, Extension office resources, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons


Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Publications, Farmers Market Tool Kit, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings

Inputs: FCS, 4 – H YD and ANR AgentsNEP program assistantExtension office resourcesVolunteers, grant funds, community partners, key stakeholders, SNAP-Ed Toolkit

Date: Ongoing projects throughout the year


Audience: Families and Individuals


Project or Activity:  Nutrition education and Food Preparation for Better Health

Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Champion Food Volunteer,  Body Balance, Plate It Up! Kentucky Proud Resources, LEAPS, prenatal- and infant/toddler-nutrition curriculum, resources for early care and education settings

Inputs: 4 – H YD Agent, FCS Agent, ANR Agent, NEP program assistantExtension office resources, programmatic materials, community partners, public and private schools

Date: Ongoing projects throughout the year for adults and youth


Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, Champion Food Volunteers

Inputs: FCS Extension AgentNEP program assistant, volunteers, facilities, programmatic materials, NEP, public and private schools

Date: July – September for adults and youth


Audience: Kentucky Extension Homemakers Association/Volunteers


Project or Activity:  Promoting Nutrition with Volunteers

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

Inputs: Volunteers, paid staff, community partners

Date: Up to nine sessions annually


Audience: 4-H Youth

Project or Activity: Metcalfe County TAG

Content or Curriculum: 4-H Curriculum

Inputs: Agent, Extension Office, Community Partners

Date: August-May



Success Stories

Virtual Dining with Diabetes Facebook live closed group program

Author: Lynn Blankenship

Major Program: National Dining with Diabetes

In an effort to outreach with needed programs in a COVID safe manner, the Dining with Diabetes (DWD) program series was offered in summer 2020, to Metcalfe County Extension program stakeholders through the Facebook Live closed group, virtual platform.  Lynn Blankenship, Metcalfe Co. Extension Agent for Family and Consumer Sciences Education taught three of the four, live virtual sessions and taught the UK FCS Extension Eating Healthy Around the Holidays program in December, with the group f

Full Story

Metcalfe County Farmers Market Expansion KYDAG grant project and 2020 pandemic operations success!

Author: Lynn Blankenship

Major Program: Economic Development

The Metcalfe County Farmers Market Agriculture Development Grant expansion project has finished phase 1, with the completion of the new much larger Farmers Market Pavilion.  The Farmers Market was able to utilize the new pavilion beginning in August 2020, but due to COVID restrictions, has not yet been able to hold a "grand opening" event.  Phase two of this project, the build - in of the old Farmers Market pavilion, to turn it into a community teaching and commercial kitchen

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LEAP for Health: Literacy, Eating, Activity, for Prescholers/Primary - with Kindergarten virtual live offering

Author: Lynn Blankenship

Major Program: LEAP

Poor nutrition and physical inactivity are tied to obesity. Recent research shows that among U.S. children, ages 2 to 4, nearly 14% were overweight and 13.5% were obese.  Obesity rates for children ages 6 to 11 was even higher at 17 .5%. Obesity has been shown to contribute to major health issues including high blood pressure, type 2 diabetes, elevated blood cholesterol levels, low self-esteem, negative body image and depression in children. To address these concerns, the County Extens

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