Extension
It Starts With Us
Health and Wellness
Healthy Communities and Individuals
Taylor Miles, Judy Vaughn, Emma Day
Leadership
Substance Use Prevention and Recovery General
Active Living and Health Promotions General
With the health and well-being of individuals becoming more and more of a concern local advisory councils felt that the extension service should work to curve the high obesity rate, and high over dose rate. As well as promote lifestyle changes the encourage a safer, healthier life.
To improve the quality of life
Reduce food related health issues
Reduce drug overdoses
Increase the use of proper safety equipment
Increase the use of healthy foods
Increase the amount of physical activity done by individuals
decrease the drug use rates.
Increase awareness about nutritious low cost foods for families
Increase knowledge of safety equipment and proper use
Increase awareness of effects of drugs
teach the skills for individuals to properly increase physical fitness
Initial Outcome: Increase Awareness of effects of drugs
Indicator: survey shows increased knowledge
Method: Survey
Timeline: Spring 2022
Intermediate Outcome: Increase the use of proper safety equipment
Indicator: Decreased severe injury rate
Method: interviews
Timeline: Spring 2022
Long-term Outcome: Improve the quality of life
Indicator: improved county statistics
Method: Kentucky Counts reports
Timeline: 2024
Audience: Community members
Project or Activity: Substance Abuse Awareness
Content or Curriculum: Education
Inputs: Curriculum
Date: All year
Audience: Low-income families
Project or Activity: SNAP-Ed
Content or Curriculum: Education
Inputs: Time, staff, curriculum
Date: Year Round
Audience: Youth
Project or Activity: 4-H Foods & Nutrition Programming
Content or Curriculum: Superstar Chef, International Foods, Professor Popcorn,
Inputs: time, staff, volunteers
Date: All year
Audience: youth
Project or Activity: 4-H Health Programing
Content or Curriculum: Jump into foods & fitness, Spark
Inputs: time, staff, volunteers
Date: All year
Audience: youth
Project or Activity: Truth and Consequences
Content or Curriculum: Truth and consequences
Inputs: time, staff, volunteers
Date: Spring
Audience: Youth
Project or Activity: Health Fair
Content or Curriculum: Awareness
Inputs: Curriculum
Date: Annual
Audience: Community members
Project or Activity: Homemaker Officer Trainigs
Content or Curriculum: Education
Inputs: Curriculum
Date: Annual
Audience: Youth/Adults
Project or Activity: Grandparents Raising Grandchildren Efforts
Content or Curriculum: Education
Inputs: Curriculum
Date: All year
Audience: Youth
Project or Activity: Youth Safety Day
Content or Curriculum: Education
Inputs: Curriculum
Date: Spring
Audience: Community members
Project or Activity: Farm Safety
Content or Curriculum: Education
Inputs: Curriculum
Date: Annual
Audience: Adults
Project or Activity: Sensational Salads
Content or Curriculum: Homemakers
Inputs: Agents
Date: January
Audience: Adults
Project or Activity: Sweet Enough Without All That Sugar
Content or Curriculum: Homemakers
Inputs: Agents
Date: February
Audience: Adults
Project or Activity: Radon: Why Is It Dangerous?
Content or Curriculum: Homemakers
Inputs: Agents
Date: March
Audience: Adults
Project or Activity: Sharing Meals Together: A Guide To Smarter Potlucks
Content or Curriculum: Homemakers
Inputs: Agents
Date: April
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Estill County Family and Consumer Sciences Extension Agent offered a food preservation workshop. The participants made and canned salsa using a researched based recipe. Seven adults participated in the program. Eighty-six percent of participants demonstrated safe knife skills after a demonstration. One hundred percent of participants identified research-based methods of home food preservation because of the program. One hundred percent of participants differentiated between high and
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Estill County Family and Consumer Sciences Extension Agent presented a dehydration preservation workshop to a total of fourteen participants. The participants experience, before the program, ranged from zero experience to very little experience. The participants learned the safe way to prepare and store jerky, fruits, and vegetables. Fifty percent of the participants learned the technique of blanching, checking the skin, and conditioning. Ninety-three percent of the parti
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Savor the Flavor – Building Flavor with HerbsResearch shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Estill County Extension Office hosted the workshop Savor the Flavor: Building Flavor with Herbs. The Savor the Flavor
