Healthy Lifestyle and Life Skill EducationPlan of Work

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Garrard County CES

Title:
Healthy Lifestyle and Life Skill Education
MAP:
Healthy Living and Life Skill Development
Agents Involved:
Hixson, Hettmansperger, Comley
MAJOR PROGRAM 1:
Health 4-H Core Curriculum
MAJOR PROGRAM 2:
Making Healthy Lifestyle Choices (general)
MAJOR PROGRAM 3:
Food Preparation
MAJOR PROGRAM 4:
Embracing Life as We Age (general)
Situation:
All of the issues facing today's individuals and families require that they have basic life skills to make the best, most informed decisions which will effect their future, the future of their families, and the future of their community.
The County Health Rankings and Road-maps program ranks Garrard County 51st of 120 counties. This ranking helps to understand overall health of Garrard County residents. According to 2013 County Health Rankings of adults, 12.1% have diabetes, 33.4% are obese, 36.1% are inactive, and 46% report having high blood pressure. Garrard County also has a high rate of deaths by all types of cancers. As the data suggests, increasing opportunities for physical activity, promotion of healthier lifestyle choices, selecting healthy food choices and preparing healthy foods are important to the adult and youth of Garrard County.
Garrard County Extension Council(CEC), other program councils and a local survey of community issues and needs supports the need for healthy lifestyle choices programming. The CEC and the survey also recognized the needs in areas such as financial planning, addressing drug abuse issues among teens and adults, and teaching basic life skills in areas such as, cooking, sewing, financial education, food preservation, needlearts and home environment.
Long-Term Outcomes:
Participants will reduce their risk for weight related or preventable diseases through healthier lifestyle choices resulting in decreased medical and mental health costs. Families will increase physical stamina, increase participation in physical activities and change the local culture to accept and promote active lifestyles among residents in Garrard County. There will be a reduction in 30 day use of substances among youth. Reduced rate of chronic disease and obesity through intake of nutritious foods, use of healthy cooking methods and home food preservation. Persons will become more proficient in basic life skills such as, increasing their emergency savings funds and be more financially secure, perform basic food preparation skills in preparing healthy meals, and be able to make healthy lifestyle decisions.
Intermediate Outcomes:
Participants will decrease use of salt, fat and sugar in diet. Participants will increase consumption of fruits and vegetables from locally produced foods . Data will indicate a decrease in number of youth involved in substance abuse practices. Persons will engage in more daily physical activity, create more physical activity opportunities in Garrard County, and participate in healthy lifestyle choices as it relates to mental health and stress reducing activities.
Initial Outcomes:
Increase knowledge of basic food preparation skills, food preservation skills, and safe food handling procedures. Increased fruit and vegetable consumption. Youth and adults will increase their knowledge of the legal, emotional, health and financial consequences of substance abuse. Gain knowledge about the relationship between disease and weight. Gain knowledge, attitudes, skills,and aspirations to increase physical activity. Gain knowledge about financial security and methods for financial planning.
Evaluation:
Initial Outcome: Increase knowledge of basic food preparation skills
Indicator: persons reporting food preparation at home using healthy choices
Method: survey of participants
Timeline: year-long as programs are conducted
Intermediate Outcome: More persons will use locally produced foods in preparing healthy meals whether from local farmers or personal gardens.
Indicator: number of persons engaged in growing or buying local foods
Method: surveys, use of Farmers Market, personal interviews
Timeline: year long

Long-term Outcome: Decrease in chronic diseases related to lack of physical activity and poor food choices.
Indicator: decrease in number of reported cases of diabetes, high blood pressure, and obesity as these relate to increased chronic disease. Mortality rates as related to chronic diseases.
Method: Health rankings surveys, health screening results, Extension program evaluations and personal interviews
Timeline: year long
Learning Opportunities:
Audience: adults
Project or Activity: eight-ten week program w/ small groups
Content or Curriculum: Weight the Reality Series
Inputs: FCS Agent
Date: spring 2017

Audience: adults
Project or Activity: financial education integrated into other Extension programs
Content or Curriculum: Managing in tough times "Bits and Tips"
Inputs: FCS agent
Date: starting fall 2016

Audience: adults
Project or Activity: eight session program/small groups
Content or Curriculum: Matter of Balance
Inputs: FCS Agent
Date: Winter 2016-17

Audience: adults
Project or Activity: Extension Food/Cooking programs
Content or Curriculum: Recipes/SNAP-Ed Calendar/USDA recipes/Plate It Up recipes and curriculum
Inputs: FCS Agent
Date: Year long

Audience: adults & youth
Project or Activity: Nutrition Education Program (NEP)
Content or Curriculum: NEP curriculum
Inputs: FCS Agent & NEP Program assistant
Date: year round

Audience: adults/youth
Project or Activity: life skills programming
Content or Curriculum: FCS curriculums/Sewing/quilting/needlearts
Inputs: FCS Agent
Date: year round

Audience: Local Youth
Project or Activity: Drug and Alcohol prevention through scenario-based learning
Content or Curriculum: Truth and Consequences
Inputs: community involvement (law enforcement, court system, school counselor, 4-H Youth Development Agent, health department)
Date: spring

Audience: Youth
Project or Activity: hiking, canoeing, kayaking to establish baseline appreciation for the outdoors and healthy alternatives to a more commonplace sedentary lifestyle
Content or Curriculum: Hiking Trails Curriculum
Inputs: Local Resource Funding, Grant Funding, 4-H Agent, volunteers, bus / vehicle rental
Date: spring, summer, fall

Audience: adult
Project or Activity: hiking at local parks and nature preserves to start a healthy initiative in our adult population
Content or Curriculum: Hiking Trails, First Aid in Action, Choosing Health
Inputs: 4-H Agent, Volunteers, Preserves and Parks, grant funding, transportation
Date: spring, summer, and fall

Audience: Youth
Project or Activity: Teaching youth to prepare food properly and look at the ingredients of each food item to determine health and taste. Also, prepare items for entry in county and state fair
Content or Curriculum: 4-H Cooking 101, What's on Your Plate?
Inputs: 4-H Agent, NEP Assistant, FCS Agent, kitchen supplies, local funding
Date: year round

Audience:
Project or Activity:
Content or Curriculum:
Inputs:
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Success Stories

School Food Service Update

Author: Mary Hixson

Major Program: Accessing Nutritious Foods (general)

Recipes and menu planning serve as the building blocks for healthy meals and overall diet. Healthy meal patterns that meet the Dietary Guidelines for Americans are achieved by considering the overall food intake over a period of time and consuming a variety of foods. While individual recipes cannot meet the Dietary Guidelines for Americans, collectively they can contribute to meeting the recommendations. School food service should include recipes that highlight whole grains; fresh, frozen, canne

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Straw Bale Gardening

Author: Jay Hettmansperger

Major Program: Home & Consumer Horticulture

The Garrard County Ag and Natural Resource Agent was ask to present a program on straw bale gardening at the Kentucky School Nutrition Association State meeting. The farm to school food program has gained momentum in Kentucky and the State meeting committee wanted to offer something different to the school food service workers.  Straw bale gardening is an alternative for local food service workers to grow vegetables at their schools and homes and use the produce in the school kitchens. The

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Downsizing: The Ins and Outs of Downsizing Your Home

Author: Mary Hixson

Major Program: Promoting Healthy Homes and Communities (general)

The U.S. Census Bureau estimates that the average person will move 11.7 times during his or her lifetime. There are many reasons why a person may consider downsizing to a smaller home. In recent years, downsizing has become increasingly common, especially among older adults. Older adults are often interested in downsizing to meet retirement goals, simplify their lifestyle, or to live closer to family. Occasionally, the decision to downsize is one that is based on necessity; notably, the loss of

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Matter of Balance Program

Author: Mary Hixson

Major Program: Embracing Life as We Age (general)

One-third of adults ages 65 years and older fall each year (Hornbrook 1994; Hausdorff, 2001).  Total hospital charges for fall-related inpatient hospitalizations involving Kentucky residents ages 65+ was on average $44,893 (Kentucky Injury Prevention and Research Center, 2014).  Fall related injuries for seniors cost around $20 billion a year (Health Leaders Media, 2006).  In addition, the fear of falling is often a real concern for the aging adult.  This fear may cause a red

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Cooking Classes continueing

Author: Mary Hixson

Major Program: Accessing Nutritious Foods (general)

The monthly cooking classes educate consumers on healthy and safe food preparation methods, help participants gain knowledge on different foods and dishes, help stretch food dollars and provide first hand knowledge about recipes provided through the Extension Service. Many of the recipes used also incorporate fruits and vegetables which encourages home use of more fruits and vegetables in the family diet. Cooking Classes have been held for the past 5 years. Surveying participants supported the f

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Success of Community Collaboration

Author: Mary Hixson

Major Program: Promoting Healthy Homes and Communities (general)

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