Extension
It Starts With Us
Accessing and Utilizing Nutritious Foods
Accessing and Utilizing Nutritious Foods
Laken Campbell (FCS). Ted Johnson (ANR)
Cook Together, Eat Together
Food Preparation and Preservation
Community Gardens and Horticulture Therapy
Horticulture, Consumer and Home
In 2019, the percentage of obese adults in Kentucky was 36.5%, ranking it in the top 10 states for highest obesity rates in the country. The percentage of physically inactive Kentuckians was 30.6%, ranking it among the top five most physically inactive states in the nation. Kentucky was also ranked in the top 10 for high percentages of adults with diabetes (13.3%) and adults with hypertension (40.9%).
Lower the chronic disease conditions for the county population.
Save money by preserving produce from gardens.
Save money by preparing foods at home.
Implement skills learned from producing and preserving foods.
Increase access of fresh foods.
Improve physical, social and/or mental health.
Develop employment skills.
Identify and utilize correct method of food preservation.
Identify and purchase healthier foods.
Expand gardens to offset family food cost.
Expand knowledge and skills on food production .
Use Extension diagnostic services.
Be active in gardening.
Diversify plant variety.
Learn how to increase fruit and vegetable consumption.
Learn how to make wise choices in selecting foods.
Learn production practices, for fruit and vegetables.
Match plants to appropriate planting location.
Increase their knowledge of horticulture and best practices in soil health, water conservation, and chemical use.
Observe horticulture and food preparation demonstrations.
Initial Outcome: Learn correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2021-2022
Intermediate Outcome: Learn and demonstrate correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2021-2022
Long-term Outcome: Practice and teach others correct, research-based information.
Indicator: Number of participants reporting change in knowledge.
Method: Evaluations/Surveys
Timeline:2021-2022
Audience: Homemakers, General Public, Youth
Project or Activity: Cooking classes
Content or Curriculum: “Cook Together, Eat Together”
Inputs: Agents, specialists
Date: 2021-2022
Audience: County clientele/4-H clientele/Homemakers
Project or Activity: Food Preservation workshops
Content or Curriculum: Food Preservation curriculum
Inputs: Agents
Date: Summer 2021
Audience: County clientele/4-H clientele/Homemakers
Project or Activity: Ham Project
Content or Curriculum: Ham Project curriculum
Inputs: Agents
Date: 2022
Audience: Adults and Youth
Project or Activity: Raised bed garden tour
Content or Curriculum: Construction & design, soils
Inputs: Agents
Date: Fall 2021 and spring 2022
Audience: Homemakers, General Public, Youth
Project or Activity: Workshops gardening production
Content or Curriculum: Soils, irrigation, disease management, recommended varieties, extending the seasons for fall and spring, and insect & weed control.
Inputs: Agents
Date: Fall 2021 and spring 2022
Audience: Adults and Youth
Project or Activity: Fall Gardening
Content or Curriculum: Fall fruit and Vegetable Crops using roll covers
Inputs: Agent
Date: Fall 2021 and Fall 2022
Author: Ted Johnson
Major Program: Horticulture, Consumer and Home
Lee County is one of the unhealthiest populations in the state of Kentucky, they have one of the highest consumption rates of processed foods in the state. We at the Lee County Extension Office have been developing programs to address this issue. We have conducted programs such as, home gardening, raised bed gardening, food preservation, and food preparation for many years. We have had over 45 participants in the past 5 years attend at least one of our programs that address this issue. From the
Author: Ted Johnson
Major Program: Horticulture, Consumer and Home
We at the Lee County Extension office have focused on food insecurities for the past several years. Lee County is one of the leading counties when it comes to food insecurities. We have addressed this issue in many ways, for example, country ham curing program, raised bed gardening, cook wild Kentucky program. Over 75 participants have participated in at least one of these programs, Participants gained knowledge on local food production, wild game processing, preservation of meats, a
