Extension
It Starts With Us
Nutrition from the Ground Up
Improve Physical and Mental Health
Raymer, Shadrick
Plate It Up! Kentucky Proud
Health
LEAP
Nutrition and Food Systems General
Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.In addition to accessing nutritious foods, it is important that our youth is exposed to nutritious foods through our programs that they may not have otherwise tried or known about.
- Clientele will become familiar with Plate It Up KY Proud recipes and increase purchasing produce and meats at the Webster County Farmers' Market
- Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
- Reduce the rate of chronic disease and obesity
- Clientele will improve food management skills and healthy eating habits.
- Our population will increase average fruit and vegetable consumption by 1 or more servings per day.
- Generate positive attitudes toward changing dietary decisions to be more healthful.
- Increase intake of fruits, vegetables, and other nutrient-dense foods
- Decrease intake of solid fats, added sugars, and sodium
- Employ healthful cooking methods, feeding practices, and food preservation techniques
- Increased access to healthy food via local farmers markets, food retailers, and/or home gardens
- Access more local foods and prepare Plate It Up recipes and shop more at Farmers Markets.
- Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
- Increase awareness about relationships between food and nutrition practices and chronic disease.
- Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)
- Increase confidence in ability to employ healthy eating practices
- Increase motivation to access and prepare healthier foods
- Understand the importance of sustainable local agriculture to individual health and financial well-being.
- Learn to grow, prepare and preserve food.
- Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.
- Increase knowledge and understanding of healthy eating, food safety and food resource management.
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
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-post 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
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
Timeline: Pre-post implementing curricula or program
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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: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture
Date: April – October/Growing seasons
Project or Activity: Policy, Systems, and Environmental Approaches
Content or Curriculum: Faithful Families, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings
Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit
Date: Ongoing projects throughout the year
Audience: Families and Individuals
Project or Activity: Food Preparation for Better Health
Content or Curriculum: Mastering Food Choices, Dining with Diabetes, Super Star Chef, Plate It Up! Kentucky Proud Resources, LEAP
Inputs: Programmatic materials, paid staff, community partners, health coalitions
Date: Ongoing projects throughout the year
Project or Activity: Food Preservation
Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training
Inputs: Paid staff, volunteers, facilities, programmatic materials
Date: July – September for adults and youth
Audience: Beef producers and consumers, farmers, families
Project or Activity: Pasture to Plate and More
Content or Curriculum: Beef it’s What’s for Dinner from Kentucky Beef Council, Extension Publications on food safety, USDA
Inputs: Extension Specialists, Agents, KBN, Cattleman’s Association
Date:Spring
Audience: Preschoolers
Project or Activity: LEAP
Content or Curriculum: LEAP, CES publications
Inputs: Agent, Program assistant, school teachers
Date: School year
Audience: Adults and children
Project or Activity: Ag Expo, Taste testing in the community, farmers market, food bank and schools, What’s Cooking Classes, POP Club at farmers market, PIU recipe challenge
Content or Curriculum: Plate It Up KY Proud, SNAP publications, calendars, food preservation and food safety publications, curriculum/resources for POP club
Inputs: Agents, Family Resource Coordinator, community partners such as but not limited to local banks, KY Farm Bureau and County Extension Office
Date: All year
Audience: Adults that receive food from food pantry
Project or Activity: Lessons on food preparation, stretching food and food dollars
Content or Curriculum: SNAP materials, UK financial publications, PIU recipes
Inputs: Agent, assistant, food bank director
Date: All year
