Extension
It Starts With Us
Nutrition Education
Nutrition Education Program
Jason Vaughn, Kendyl Redding, Emilee Hager
Local Food Systems
Nutrition and Food Systems General
Active Living and Health Promotions General
Food Preparation and Preservation
Kentucky’s prevalence of obesity and related diseases are among the highest in the United
States. The FCS Nutrition Education Program teaches limited resource Kentuckians how
to access healthy food and how to plan and safely prepare nutritious meals. The
participation of Extension agents from all disciplines is essential to provide education and
leadership to improve policies, systems and environments so that all Kentuckians have
access to healthy food and opportunities for physical activity.
Low-income Kentuckians will consistently make healthy diet choices and participate in
physical activity. Kentucky families will prevent or postpone the onset of obesity and
diet-related chronic diseases by making half their plates fruits and vegetables, eating
whole grains, switching to non-fat or low-fat milk and milk products, choosing lean
protein sources, improving food resource management practices and improving food
safety practices.
Low-income Kentuckians will make behavior changes to improve healthy eating,
food resource management, physical activity and reduced sedentary behavior, and
food safety. Organizations will adopt and promote nutrition supports and physical
activity and reduced sedentary behavior supports.
Low-income Kentuckians will express indications to make behavior changes to improve
healthy eating, food resource management, physical activity and reduced sedentary
behavior and food safety. Organizations will form partnerships to address access to
healthy food, improved nutrition and opportunities for physical activity. Organizations
will form multi-sector partnerships to plan for and implement interventions to address
access to healthy food, improved nutrition and opportunities for physical activity.
Initial Outcome: Short-term
Indicator: Number of individuals with goals, intentions and increased
knowledge of making healthy diet choices and participation in
physical activityMethod: Pre-post survey results of youth programs such as Recipes for
Life and Super Star Chef.Timeline: Before and after implementation during the school-year or
summer.
Intermediate Outcome: Medium-term
Indicator: Percentage of individuals improving healthy diet choices and
physical activity behaviorMethod: Behavior change data from WebNEERS and survey results
indicating number of families preserving fresh local food from
programs such as the Food Preservation Workshop.Timeline: After implementation of programs throughout the year.
Long-term Outcome: Long-term
Indicator: Percentage of individuals improving healthy diet choices and
physical activity behaviorMethod: Longitudinal study of participants’ food recall and entry/exit
survey data in adult programs such as Healthy Choices for
Every BodyTimeline:At the conclusion of analysis using a longitudinal method
comparing indicators from those participating in programs
and control groups not participating.
Audience: Adults and Families
Project or Activity: Adults/Families Projects/Curricula
Content or Curriculum:Healthy Choices for Every Body Curriculum
Inputs: Limited resource families, USDA Food and Nutrition Service, CES agents, NEP program assistants
Date: Ongoing recruitment and implementation
Project or Activity: Adults/Families Projects/Curricula
Content or Curriculum: Cook Wild Kentucky
Inputs: Limited resource families, Feeding Kentucky, food pantries, faith based organizations
Date: Year long
Audience: Youth
Project or Activity: Youth Projects/Curricula
Content or Curriculum: Recipes for Life, Super Star Chef, LEAP, etc
Inputs: Youth, school systems, school teachers, volunteers, NEP state staff.
Date: Year long
Audience: Kentuckians
Project or Activity: Food Systems Projects/Curricula
Content or Curriculum: Community gardens, Food Preservation
Inputs: Limited resource families, HORT agents, NEP assistants, NEP state staff , faith-based organizations.
Date: Spring and Fall annually
Project or Activity: Food Systems Projects/Curricula
Content or Curriculum: Farmers’ Market toolkit, Farm to School
Inputs: Limited resource families, NEP advisory group, KDA, farmers' markets, farmers, Feeding Kentucky, food pantries.
Date: Year long
Author: Kendyl Redding
Major Program: Recipes for Life
The Powell County Family and Consumer Sciences Extension Agent collaborated with administrators and teachers at Bowen Elementary School to offer the Recipes for Life Program to twenty-eight fifth-grade students. Fourteen volunteers worked with students in a hands-on educational setting to teach important life skills. Volunteers included representatives from the Health Coalition, Health Department, and local Health Clinics. A pre-test/ post­-test evaluation was conducted to determine lea
