Perry County CES

Title:

Home Gardening, Food Preservation, and Food Preparation

MAP:

Accessing Nutritious Foods

Agents Involved:

May, Sasser, Sebastian

MAJOR PROGRAM 1:

Food Preparation and Preservation

MAJOR PROGRAM 2:

Nutrition and Food Systems General

MAJOR PROGRAM 3:

Communications and Expressive Arts

MAJOR PROGRAM 4:

Horticulture, Consumer and Home

Situation:

The Perry County residents that participated in the 2019 Extension Community Assessment indicated a need for more training for food gardening skills. (39.51%) Although only 5% of this county’s acreage is considered farmland, increased home garden production would give households better access to fresher more nutritious produce if sourced more locally. The county’s largest detrimental health factor is reflected in the 45% of adult population that is obese. (E. KY By The Numbers, October 2019) Thirty-six (36%) report little or no regular physical activity. 16% of adults have diabetes and 45% suffer from hypertension. (E. KY By The Numbers, October 2019) One out of three residents (35%) receive SNAP benefits in a county with a 30.9% poverty rate. The estimated food insecurity rate is 19.3% compared to 15.5% for the state. (Zimmerman, KY By The Numbers, January 2019) Both public school districts provide the USDA free lunch program to 100% of the students with at least two meals per day plus in-school or take-home snacks as well as two school summer feeding programs delivered throughout the county. Sixty percent (60%) of youth age 5 to 19 have families receiving some kind of public assistance. (Zimmerman, KY By The Numbers, January 2019).

 

Long-Term Outcomes:

 Reduce the rate of chronic disease and obesity.
 Save money by preserving produce from gardens or farmer’s markets. 
 Save money by preparing foods at home. 
 Increase family income by growing and selling produce at the Farmer’s Market. 
 If future budget allows, construct an Annex that will accommodate gardening and fruit and vegetable production workshops, food preparation, food preservation workshops and home-based micro-processing workshops.

Youth will be advocates for agriculture and sustainable food and fiber production.

Increase number of youth at lower risk for serious health issues.

Encourage and promote a more active lifestyle to improve overall health and well-being.

Intermediate Outcomes:

Identify and utilize correct method of canning for low acid and high acid foods. 
 Identify and purchase healthier foods. 
 Expand orchards and gardens to offset family food cost and to sell extra produce at the Farmer’s Market. 

Youth will be able to explain the role of agriculture in daily life.

Youth and adults will be able to understand the correlation between food/activities to health and wellness.

 

Initial Outcomes:

Increase awareness about relationships between food and nutrition practices and chronic disease.

Learn how to increase fruit and vegetable consumption. 
 Learn how to make wise choices in selecting foods. 
 Learn production practices, for fruit and vegetables. 

Youth will gain knowledge and skills in production and utilization of food in areas of animal and food science.

 

Evaluation:

Outcome: Nutrition knowledge, skills, and competencies gained.
 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.

Number of youth who demonstrate a skill that was learned or improved by 4-H program participation.

Number of youth and adults who can relate better health diet and more activity.

Method: Self-report surveys; specific curricula or program evaluations. 4-H Common Measures Survey. 
 Timeline: 2021-2024 


 

Learning Opportunities:

Audience: County clientele 
Project or Activity: Food Preservation 
Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training, and workshops

Inputs :Agents, specialists 
Date: Spring –on-going
  

Audience: Community

Project or Activity: Farmers Market Outreach
Content or Curriculum: UK Curriculum 
Inputs: Agents, NEP, community partners 
Date: 2021-2024 

Audience: Families
Project or Activity: Food Preparation for Better Health
Content or Curriculum: UK Curriculum 
Inputs: Agents, NEP, community partners
Date: October 2021-2024

Audience: Homemakers, General Public, Youth 
Project or Activity: Promoting Nutrition with Volunteers 
Content or Curriculum: UK Curriculum 
Inputs: Agents, NEP, volunteers
Date: All year 

Audience: NEP/Snap Eligible Families 
Project or Activity: Lessons for program families 
Content or Curriculum: Making Healthy Lifestyle Choices 
Inputs: Agents, NEP assistants 
Date: 2021 - 2024 
  
Audience: Fruit and Vegetable Producers 
Project or Activity: Fruit and vegetable production workshops, food safety training and visits 
Content or Curriculum: Training will be provided on production practices, marketing, pest, disease control and food safety 
Inputs: Agents, Specialist 
Date: Spring and Summer

Audience: School-aged youth and their leaders

Project or Activity: Food and Fiber Production

Content or Curriculum: Farm 2 School, LEAP, Appalachian Heritage. Project Food, Land and People, 4-H Horticulture, Core dealing with plant and soil sciences, 4-H Entomology

Inputs: NEP assistances, Agents, Teachers, Youth, Hands-on lessons dealing with subject matter

Date: 2021-2024

Audience: School-aged youth and their leaders

Project or Activity: 4-H Livestock

Content or Curriculum: KY 4-H Livestock training materials

Inputs: Certified volunteer, Youth, Contest opportunities

Date; 2021-2024

Audience: School-aged youth and their leaders

Project or Activity; 4-H Poultry Program including incubation project. Poultry judging, avian bowl, egg cookery, barbecue skills.

Content or Curriculum: KY 4-H poultry training materials

Inputs: volunteers, youth, contest opportunities

Date: 2021-2024

Audience: School-aged youth and their leaders.

Project or Activity: FCS projects and programs, workshops, demonstrations. 

Content or Curriculum: 4-H curricula on food prep, baking, BBQ, food preservation.

Inputs: Supplies, instruction, facility, presenters, agents, NEP

Date: 2021-2024

 

Success Stories