Scott County CES

Title:

Accessing Nutritious Foods

MAP:

Healthy Homes, Families, and Communities

Agents Involved:

Flynt, Allen, Conner, Redmon

MAJOR PROGRAM 1:

Community Gardens and Horticulture Therapy

MAJOR PROGRAM 2:

Faithful Families

MAJOR PROGRAM 3:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 4:

Food Preparation and Preservation

Situation:

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.

Long-Term Outcomes:

• Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
• More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more
• Kentuckians improve food management skills and healthy eating habits
• Youth will be food secure when school is not in session
• People accessing emergency food sources will select from nutrient dense items

Intermediate Outcomes:

Number who:

• Access more local foods
• Redeem Farmer’s Market Nutrition Program benefit.
• Plant, harvest and preserve produce
• Apply improved food preparation skills, food management skills, food safety and healthy eating habits

Number of:

• New mothers utilize community services to support breastfeeding, such as WIC breast pump services
• Workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed
• Youth who access other food sources when not in school
• Households accessing emergency food sources

Initial Outcomes:

• 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
• New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding
• Increase knowledge and understanding of healthy eating, food safety and food resource management
• Learn about community support services to increase food security
• Youth are more open to trying new foods from local sources. 

Evaluation:

Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.

Indicator: Attending training and marketing opportunities

Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, myplate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education

Timeline: Year round

Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.

Indicator: higher attendance at farmers market, WIC/SNAP benefits being redeemed, community garden usage

Method: gardening classes, farmers market opportunity, food safety demonstration/workshop

Timeline:

Long-term Outcome: More people choosing nutritious options

Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools

Method: distributing surveys at farmer's market and food preservation workshop

Timeline: Year round

Learning Opportunities:

Audience: Youth

Project or Activity: Food sampling, and Cooking Clubs in Schools

Content or Curriculum: plate it up recipes, myplate

Inputs: curriculum, materials, samples, school buy in

Date: During school year

Audience: Youth

Project or Activity: Gardening and nutrition

Content or Curriculum: plate it up recipes, myplate, Horticulture curriculum

Inputs: curriculum, materials, samples, school buy in, Ed Davis Center

Date: During school year, Spring through Summer

Audience: General public

Project or Activity: Farmer's Market

Content or Curriculum: Plate it Up recipes and samples, educational programs

Inputs: samples, curriculum, recipes

Date: Summer-Fall

Audience: Adults and Youth

Project or Activity: Garden plots and 4-H gardening

Content or Curriculum: 4-H and master gardener

Inputs: curriculum, materials, space, staff, volunteers

Date: Spring-Fall

Audience: New mothers

Project or Activity: promote breastfeeding and use of WIC benefits

Content or Curriculum: myplate for mothers curriculum

Inputs: curriculum, lactation consultant, WIC office, materials

Date: Year round

Audience: General public

Project or Activity: master gardener lawn and gardener expo

Content or Curriculum: Farmer's Market, Horticulture

Inputs: staff, office equipment, materials, volunteers

Date: Spring

Audience: General public

Project or Activity: Food preservation workshops

Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques

Inputs: volunteers, materials, supplies, retired FCS Agents

Date: Summer

Audience: Extension Homemakers

Project or Activity: lesson leader training related to healthy choices

Content or Curriculum: lesson leader training

Inputs: staff, office equipment, materials

Date: year round

Audience: 4-H Youth 

Activity:4-H Cooking 

Content or Curriculum: 4-H Cooking Curriculum, Myplate  

Input: Staff, office equipment, curriculum, materials, volunteers

Date: Monthly 

Audience: Women, Youth, Senior Citizen 

Activity: WIC, SRFMNP Certification for farmers market vendors 

Content or Curriculum: WIC, SRFMNP

Input: Staff, office equipment, curriculum, materials, volunteers

Date: Winter / Spring 

Audience:  General public

Activity:  Local Foods Producer Panel 

Content or Curriculum:  Buying local produce, Farmers Market & CSA information 

Input: Facilities, staff, video equipment, advertising, giveaways

Date:  Spring

Audience:  Youth

Activity:  Outdoor Cooking

Content or Curriculum:  SNAP-Ed publications for Outdoor Cooking

Input:  Publications, staff, equipment, volunteers

Date:  Fall, Spring