Extension
It Starts With Us
Nutrition, Food Systems and Health Promotions
Nutrition, Food and Health
Messenger, FCS; Hayward, SNAP-Ed; Anderson ANR
LEAP
Active Living and Health Promotions General
Food Preparation and Preservation
Local Food Systems
Kentucky’s prevalence of obesity and related diseases are among the highest in the United States. 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. 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. Individuals, families and communities also need tools and environments that support healthy and active lifestyle choices.
Kentucky families will prevent or postpone the onset of chronic disease and obesity 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.
Individuals will routinely meet physical activity and dietary recommendations that promote health and wellness (e.g. 150 minutes a week of moderate activity and consuming recommended daily fruits and vegetables).
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. 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. Generate positive attitudes toward changing lifestyle choices to be more active.
Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management). Increase motivation to access and prepare healthier foods. Increase awareness about lifestyle choices and chronic diseases (lack of physical activity). Increase motivation to be active.
Initial Outcome: Individuals will improve their intake of fruits and vegetables and increase physical activities.
Indicator: Percentage of individuals who consistently make healthy diet choices and participate in physical activity.
Method: Food recalls; Entry and Exit Data; Pre and post evaluations
Timeline: Following programs and 3 and 6 month follow-up evaluations
Intermediate Outcome: Preparing and preserving food
Indicator: Number of individuals who reported: preparing home cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Self-report survey and program evaluations
Timeline: Pre and post implementing programs
Long-term Outcome: Chronic Disease Prevention
Indicator: Participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved
Method: Self-report surveys and pre and post evaluations
Timeline: Ongoing
Audience: Adults and Families
Project or Activity: Adult/Families Project Curriculum
Content or Curriculum: Healthy Choices for Everybody Curriculum; Cook Together, Eat Together; Plate It Up Ky Proud; BingoCizeC
Inputs: Programmatic Resources, community Partners, 21st Century program, Health Coalition, Volunteers
Date: Ongoing
Audience: Adults and Families
Project or Activity: Farmer's Market Outreach; Food Pantry
Content or Curriculum: Plate It Up KY Proud; Healthy Choices for Everybody; Farmer's Market Toolkit; Farm to School
Inputs: Limited Income Families; Food Pantry; Farmer's Market; Volunteers; Producers; Health Coalition
Date: Ongoing
Audience: Youth
Project or Activity: Youth Projects and Curriculum
Content or Curriculum: LEAP; Teen Cuisine; Super Star Chef; Recipes for Life
Inputs: Youth, local schools and daycares, volunteers, program materials
Date: Ongoing
Author: Deborah Messenger
Major Program: Nutrition and Food Systems General
There are several reasons why people choose to purchase and eat the food they do. Typically, taste, cost, and availability are at the top. But one factor gaining momentum is taking care of the place our food comes from – the Earth and our agricultural practices through sustainable eating. Evidence suggests that shifting food-related behaviors and purchasing patterns over time may protect the Earth and simultaneously result in overall improved human health outcomes. To address t
Author: Deborah Messenger
Major Program: Recipes for Life
Cumberland County Family and Consumer Sciences Agent collaborated with seven administrators and teachers with the Cumberland County School District to offer the Recipes for Life Program to 58 fifth grade students. Five volunteers collaborated with students in a hands-on educational setting to teach important life skills. Also, seven culinary students from the high school volunteered to assist and supervise fifth grade students in preparing the recipes. A pre-test/post-test evaluation was conduct
Author: Deborah Messenger
Major Program: Nutrition and Food Systems General
Food insecurity is the consistent lack of enough food for everyone in a household to live an active, healthy life. According to 2018 data from Feeding America website (https://feedingamerica.org), the percentage of food insecurity in Kentucky is 14.8%. In Cumberland County, 83% of the population is below the the SNAP and other nutrition program threshold of 200% (https://feedingamerica.org). Rural communities are often faced with higher rates of food insecurity. In order to address this pro
Author: Deborah Messenger
Major Program: Nutrition and Food Systems General
According to the Center for Disease Control and Prevention, about 36 million falls are recorded among older adults each year-resulting in more than 32,000 injuries. Furthermore, the Center for Disease Control and Prevention reports that one out of every five falls causes an injury, such as broken bones or a head injury. The fear of falling is a common and rational fear for older adults. Often, falls cause injuries that take away independence for the short term during the healing process and othe
