Embracing a Healthy Lifestyle Plan of Work

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Russell County CES

Title:
Embracing a Healthy Lifestyle
MAP:
Embracing a Healthy Lifestyle
Agents Involved:
4-H, FCS, ANR, assistant(s)
MAJOR PROGRAM 1:
Health
MAJOR PROGRAM 2:
Family and Consumer Science
MAJOR PROGRAM 3:
Active Living and Health Promotions General
MAJOR PROGRAM 4:
Food Preparation and Preservation
Situation:

Healthy living encompasses many aspects including physical activity, personal safety, mental health, and addiction prevention.  Russell County’s data profile shows that we exceed state and national incidence rates in obesity, diabetes, heart disease, stroke, cancer, substance abuse, and overall healthy days (Kentucky Health Facts).  Implementation of savings and retirement planning can also lead to overall life satisfaction and reduce stress in the family.

Long-Term Outcomes:
Intermediate Outcomes:
Initial Outcomes:
Evaluation:

Outcome:  adoption of healthy lifestyle and stress coping practices

Indicator:  1/3 of participants implement some aspect of healthy living and stress reduction

Method:  self-evaluation and observation

Timeline:  post-program


Outcome:  adoption of safety practices

Indicator:  1/3 of participants implement knowledge gained on personal, farm, and internet safety

Method:  observation, self-evaluation

Timeline:  post-program


Outcome:  gain skills in food preparation and food preservation

Indicator:  1/3 of participants learn and/or implement skills to prepare food for home consumption

Method:  observation; self-evaluation

Timeline:  post-program


Outcome:  personal and family savings plans are implemented

Indicator:  1/3 of participants implement a financial management plan

Method:  self-evaluation

Timeline:  throughout and after the program


Outcome:  substance abuse decreases

Indicator:  reduction in drug and alcohol usage rates

Method:  analysis of KIP data

Timeline:  over many years


Outcome: Youth practice safety procedures and environmental stewardship

Indicator: Accident and environmental measures

Method: Observation, verbal and written evaluations

Timeline: Yearly

Learning Opportunities:

Audience:  Youth

          Activity/Project:  Youth cooking programs

          Content/Curriculum:  KSF recipes; 4-H Cooking curricula

          Inputs:  volunteer leader, curricula, meeting space and cooking materials

          Date:  throughout program year (evenings and daycamps)

 

          Activity/Project:   Youth nutrition education

          Content/Curriculum:  4-H core curricula

          Inputs:  volunteers, curricula, materials, snack items

          Date:  September - February

 

          Activity/Project:  Resiliency and mindfulness

          Content/Curriculum:  4-H health and fitness curricula; Mind Matters resources

Inputs:  participants, meeting space, curriculum

          Date:  throughout program year

 

          Activity/Project:  physical activity

          Content/Curriculum:  4-H health core curriculum

          Inputs:  participants, meeting space, curriculum

          Date:  throughout program year

 

          Activity/Project:  money management

          Content/Curriculum:  Kentucky 4-H and FCS financial management resources

          Inputs:  participants, meeting space, curriculum

          Date:  as requested

 

          Activity/Project:  hygiene

          Content/Curriculum:  4-H Health curricula

          Inputs:  participants, meeting space, curriculum

          Date:  during school year

 

          Activity/Project:  Health Rocks

          Content/Curriculum:  Health Rocks curriculum

          Inputs:  participants, volunteer leaders, curriculum

          Date:  school year and/or summer day camp

 

          Activity/Project: Farm Safety Day

          Content/Curriculum: Various Topics

          Inputs: Participants, volunteers and Progressive Ag Foundation

          Date: Fall Yearly

 

Audience:  Adult and Youth

Activity/Project:  Family Fitness Program

Content/Curriculum:  Couch Potato Program or Get Moving KY

Inputs:  participants, curriculum, incentive items

Date:  TBD

 

Activity/Project:  Substance Abuse

Content/Curriculum:  FCS specialist information

Inputs:  participants, curriculum, meeting space

Date:  TBD

 



Success Stories

Healthy Eating -- Simple and Delicious

Author: Christina A. Martin

Major Program: Family and Consumer Science

Healthy Eating -- Simple and Delicious

Nutrition education and healthy lifestyles were identified by local leadership councils to be an educational priority for youth to help combat obesity crisis in the state.  According to the Trust for America’s Healthy Survey and the Robert Wood Johnson Foundation, Kentucky’s obesity rate for children ages 10-17 has increased to over 21%.  Instructing children with the aspects of healthy nutritional choices at a young age is critical to addressing issues of weight.  The

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Protecting our Youth on the Farm

Author: Jonathan Oakes

Major Program: Community Vitality and Leadership - ANR

The Russell County landscape is home to an assortment of terrains.  The county is home to large amounts of farmland, woodlands, streams, rivers and a large lake.  Russell County Extension Office held its annual Progressive Farm Safety Day in conjunction with the Progressive Ag Foundation and hosted approximately 2200, 3rd grade students from the county.  The farm safety day was also attended by approximately 40 teachers, and community volunteers to help make the day a success.This

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All New To Me!! Recovering addicts see new pathways in gardening!!

Author: Laura Rogers

Major Program: Community Gardens and Horticulture Therapy

All New To Me!! Recovering addicts see new pathways in gardening!!

Classes teaching the technique of planting and producing vegetables at Sky Hope Recovery Center, Pulaski County. The recovering women from addiction planted a raised bed garden under the supervision of Beth Wilson, UK Horticulture Agent for Pulaski County, and Laura Rogers, Kentucky State University Small Farm Agent. The garden's produce was harvested and weighed; then, they took the vegetables into the kitchen to add to the menu for the evening meal—increasing the confidence of the re

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