Extension
It Starts With Us
Accessing and Utilizing Nutritious Foods
Accessing and Utilizing Nutritious Foods
Laken Campbell (FCS). Ted Johnson (ANR)
Cook Together, Eat Together
Food Preparation and Preservation
Community Gardens and Horticulture Therapy
Horticulture, Consumer and Home
In 2019, the percentage of obese adults in Kentucky was 36.5%, ranking it in the top 10 states for highest obesity rates in the country. The percentage of physically inactive Kentuckians was 30.6%, ranking it among the top five most physically inactive states in the nation. Kentucky was also ranked in the top 10 for high percentages of adults with diabetes (13.3%) and adults with hypertension (40.9%).
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.
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.
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.
Initial Outcome: Learn correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2021-2022
Intermediate Outcome: Learn and demonstrate correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2021-2022
Long-term Outcome: Practice and teach others correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2021-2022
Audience: Homemakers, General Public, Youth
Project or Activity: Cooking classes
Content or Curriculum: “Cook Together, Eat Together”
Inputs: Agents, specialists
Date: 2021-2022
Audience: County clientele/4-H clientele/Homemakers
Project or Activity: Food Preservation workshops
Content or Curriculum: Food Preservation curriculum
Inputs: Agents
Date: Summer 2021
Audience: County clientele/4-H clientele/Homemakers
Project or Activity: Ham Project
Content or Curriculum: Ham Project curriculum
Inputs: Agents
Date: 2022
Audience: Adults and Youth
Project or Activity: Raised bed garden tour
Content or Curriculum: Construction & design, soils
Inputs: Agents
Date: Fall 2021 and spring 2022
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: Fall 2021 and spring 2022
Audience: Adults and Youth
Project or Activity: Fall Gardening
Content or Curriculum: Fall fruit and Vegetable Crops using roll covers
Inputs: Agent
Date: Fall 2021 and Fall 2022
Author: Ted Johnson
Major Program: Horticulture, Consumer and Home
Home gardening and recommended fruit and vegetable production practices has been a major focus for the Lee County Extension staff for several years. Lee County ranks in the bottom 10 percent of most statics when it comes to unhealthy citizens. We have focused our efforts on developing education demonstration and programs towards eating healthier and producing and preserving local foods. Many demonstrations, programs and farm visits have been conducted in the past several years addressing this is
Author: Laken Campbell
Major Program: Cook Wild Kentucky
In Eastern Kentucky, we have numerous types of wild game that can be harvested. Although a large number of wild game can be harvested, there is a lack of knowledge on how to prepare the meats. As well as, improper field to refrigerator practices. Wild game has abundant health benefits, from lower fat levels to high amounts of zinc and iron, wild game is shown to be a healthier protein source when compared to beef. Price-wise it's cheaper than purchasing your protein at the butcher or grocery
Author: Laken Campbell
Major Program: Plate It Up! Kentucky Proud
Plate it up Ky Proud.Eating healthy has always been such a burden for many people and as a result of poor eating and lack of exercise, families are starting to see effects from those unhealthy habits. According to Kentuckyfacts.org, Eastern Kentucky has the highest rates of obesity in the state. Lee County has a 43% obesity rate. When this knowledge came to light the Family and Consumer Sciences Agent brainstormed on how to get the community to start eating healthier. With COVID still putting a
Author: Ted Johnson
Major Program: Horticulture, Commercial
Extending the vegetable production season, especially early in the season is a very profitable practice. The Lee County Extension Service worked with a local farmer to extend their production window by two weeks. We trained the farmer on using the correct verities and utilizing plastic culture and trickle irrigation on sweet corn. The farmer reported being able to consume and sell sweet corn two week earlier than ever before. This resulted in more sales and higher prices at time of sell. The far
