Extension
It Starts With Us
Improve physical and mental health
Making healthy lifestyle choices
Rebecca Miller, Brian Good and Aaron Redmond
Cook Together, Eat Together
Health
LEAP
Active Living and Health Promotions General
A foundation of nutrition knowledge, skills and competencies in topics such as food safety, handling and preparation, cooking methods and techniques, feeding practices, food science, and food systems are essential to changing dietary behaviors. With the increased trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthful dietary decisions. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.
According to Kentucky Health Facts.org Bell County has a 47% obesity rate for adults. Families and individuals suffer from chronic diseases due to the lack of physical activity. Most feel like they do not have the time to exercise and lack motivation. Extension provides opportunities for Bell Countians to get needed physical activity throughout their day and improve their overall health through eating nutritious foods.
- Routinely employ healthy dietary practices that promote health and wellness in youth and adults(e.g. consume recommended daily fruits and vegetables, improve food management skills, physical activity)
- Reduce the rate of chronic disease and obesity in youth and adults
- Generate positive attitudes toward changing dietary decisions to be more healthful.
- Increase intake of fruits, vegetables
- 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
- Increase amount of physical activity
- 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 exercise,access and prepare healthier foods
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; number of individuals who reported they exercise more or get the recommended amount of physical activity in their day.
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
Audience:4-H youth
Project or Activity: 4-H Cooking 101/Super Star Chef
Content or Curriculum: 4-H cooking 101 booklet, Super Star Chef curriculum, UK 4-H publications on nutrition
Inputs: paid staff, volunteers, facilities, programmatic materials, NEP
Date: Summer 2023
Audience: homemakers, adults, youth, SNAP eligible families
Project or Activity: My Plate
Content or Curriculum: Professor Popcorn, NEP publications and curriculum
Inputs: NEP, paid staff, schools
Date: July 2022-June 2023
Audience: cloverbuds, youth 9 and under
Project or Activity: LEAP
Content or Curriculum: Agents, schools, SNAP Ed, Family Resource Centers
Inputs: Agents, schools, SNAP Ed, Family Resource Centers
Date: July 2022-June 2023
Audience: adults, homemakers, youth
Project or Activity: Food Preservation
Content or Curriculum: UK publications, So Easy to Preserve Videos, trainings
Inputs: paid staff, Specialist, facilities, NEP
Date: May to September for adults and youth
Audience: general public, youth, adults, farmers, homemakers
Project or Activity: Farmer's Market Outreach
Content or Curriculum: Plate It Up, marketing, growing vegetables, farmers market tool kit
Inputs: NEP, specialist, paid staff, KDA
Date: April- October growing season
Audience: adults, homemakers, youth
Project or Activity: Food Preparation for Better Health
Content or Curriculum: super star chef, Cook Together Eat Together, Weight the Reality Series, Plate It Up!
Inputs :programmatic materials, paid staff, community partners
Date: July 2022-June 2023
Audience: adults, youth, families, homemakers
Project or Activity: Walking Program
Content or Curriculum: Get Moving Ky or Couch Potato Challenge
Inputs: agents, specialist, programmatic materials
Date: Fall 2023
Audience: 4-H youth 9-18
Project or Activity: 4-H Health Rocks
Content or Curriculum: UK content/publications
Inputs: agents, schools, volunteers, community members
Date: July 2022-June 2023
Audience: General Public
Project or Activity: Hiking for Health
Content or Curriculum: UK content/publications
Inputs: agents, schools, volunteers, community members
Date: October 2022
Author: Rebecca Miller
Major Program: Family Development General
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Author: Aaron Redmond
Major Program: Flood Relief & Recovery
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Author: Rebecca Miller
Major Program: Food Preparation and Preservation
With more farmers markets available and local grocery stores providing fresh fruits and vegetables in the community, people are looking for ways to prepare those foods and give their families different meal options for breakfast, lunch and dinner. The FCS Agent offered a series of cooking classes to provide new recipes using the SNAP ED calendar, Plan Eat Move and Plate It Up recipe cards. 18 families and homemakers participated in the classes and were give
Author: Rebecca Miller
Major Program: Active Living and Health Promotions General
According to the CDC, statistics show that every nine minutes, a young child goes to the Emergency Room because they took medicine that didn’t belong to them and less that one in four caregivers store their medicine safely at home, giving children easy access. To address safety concerns and promote Red Ribbon Week, the Bell County Family and Consumer Sciences Agent partnered with a local school district and their Family Resource Directors to implement a program that wou
