Extension
It Starts With Us
To encourage individuals, families and communities to make proactive choices to improve health and w
Making Healthy Lifestyle Choices
B. Cheirs, A. McCoy, B. Rudy
Making Healthy Lifestyle Choices (Curriculum)
Youth Fruit & Vegetable Access
Promoting Healthy Homes and Communities (general)
Plate It Up! Kentucky Proud
The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers. The obesity rate in Kentucky increased 90 percent over the last 15 years. Thirty percent of individuals in the Commonwealth report no leisure-time physical activity. Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic. As a result, Kentuckians are dying from heart disease and cancer at higher rates than all Americans and they have a lower life expectancy, 75.5 years, compared to 78 years for Americans.
Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in training consumers and producers to maximize local access to food products from farm to table.
-A decrease in the number of obese and overweight children, youth, adults and elderly
-Increase in the practice and promotion of physical activity and healthy eating daily
-Improvement in the mental health and well-being of Kentuckians
-Manage and prevent the risk, debilitation, and premature death related to diabetes, cancer, heart disease, stroke and hypertension
-Increase the estimated health savings in dollars for chronic disease.
-Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
-Practice healthy food choices and strengthen individuals’ ability to build healthy eating plans and patterns.
-Maintain appropriate calorie balance during each stage of life: childhood, adolescence, adulthood, pregnancy and breastfeeding and older age
-Practice of physical activity in families and communities and decreased time spent on sedentary behaviors
-Strengthen community coalitions or partnerships to address obesity, physical inactivity and chronic disease.
-Access more local foods
-Plant, harvest and preserve produce
-Apply improved food preparation skills, food management skills, food safety and healthy eating habits
-Participants will learn the difference between portion sizes and serving sizes
-Participants will understand the relationship between mental health and physical health
-Participants will learn to prepare a healthy snack
-Participants will gain knowledge of the relationship between disease and weight
-Participants will learn how to read food labels
-Participants will understand relationship between caloric intake and energy output
-Participants will learn that fitness can be fun while being healthy
-Participants will understand health related terminology (i.e. BMI, etc.)
-Participants will increase knowledge of the benefits of physical activity
-Participants will understand the importance of sustainable local agriculture to individual health and financial well-being
-Participants will learn to grow, prepare and preserve food
-Participants will learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
-Participants will increase knowledge and understanding of healthy eating, food safety and food resource management
Long-Term Outcome: Individuals and families improve their quality of life by consuming healthy foods and increasing physical activity.
Indicator: Increase fruit and vegetable consumption to at least 75% of RDA, 30 minutes of activity at least 4 days a week.
Method: Written survey of sample of program participants
Timeline:12 - 15 months following educational activities during this 4-year Plan of Work
Intermediate Outcome: Apply improved food preparation skills, food management skills, food safety and healthy eating habits.
Indicator: Demonstrate proper measuring and cooking techniques, follow food safety procedures.
Method: Observe at hands-on workshops
Timeline: During educational lessons
Initial Outcome: Increase knowledge of the relationship of food, activity and health
Indicator: Understand that calorie intake and output effect body weight, identify healthy food choices
Method: Oral or written survey
Timeline: End of lesson
Audience: Farmers Market Clientele
Project or Activity: Taste Testing of Locally Grown Foods
Content or Curriculum: Plate It Up
Inputs: Farmers Market, Plate it Curriculum, Agents, Assistants
Date: July-October 2017
Audience: Low Income Children
Project or Activity: Summer Feeding Program
Content or Curriculum: NEP, FCS Publications, HEEL material
Inputs: Agent, Schools, Health Department, Housing Authority, Assistant, School Resource Centers
Date: Winter/Spring
Audience: General Public
Project or Activity: Food Preservation Programs
Content or Curriculum: Food Preservation Publications and Training
Inputs: Agent, Ball Home Canning resources
Date: August 2017
Audience: Preschoolers
Project or Activity: LEAP for Preschoolers
Content or Curriculum: LEAP
Inputs: Preschools of county
Date: Fall and Spring
Audience: General Public/Low income families
Activity: Group meetings, home visits, youth groups, school enrichment
Content or Curriculum: NEP
Inputs: SNAP-Ed Assistant, Senior Citizens Center, Housing Authority,
Date: All year
Audience: Community Health Fairs
Activity: Banana Festival Health Fair and Hickman Health Fair - booths, doctors
Content or Curriculum: Ask-A-Doc informational speakers, educational booths
Inputs: AHEC, local healthcare community, Housing Authority, Health Department
Date: September 2017 and May 2018
Audience: Extension Homemakers
Activity: Leader training, workshops,
Content: NEP, FCS Publications, HEEL program, Plate It Up
Inputs: Extension resources, eXtension, other university's Extension resources, USDA, Specialist
Date: August 2017 and January 2018
Audience: Fulton County and Fulton City Schools
Activity: 8 week school enrichment
Content or Curriculum: Professor Popcorn
Date: Fall 2017
Audience: Fulton County and Fulton City Schools
Activity: Get Fit Pilots and Bulldogs 8-week program
Content: SPARKS curriculum, FCS Publications
Date: Fall 2017
Inputs: Extension Agents, Schools, After school Programs, School Service Center
Audience: Fulton County and Fulton City Schools
Activity: The Great Adventurers
Content or Curriculum: The Great Garden Detectives, Dig In, Growing Healthy Kids
Date: Summer/Fall
Inputs: Extension Agents, FFA
Audience: Fulton County and Fulton City Schools
Activity: Truth or Consequences: The Choice is Yours
Content or Curriculum: Truth or Consequences program materials, Local Statistics
Date: Winter 2017
Inputs: Extension Agents, Schools, Fulton-Hickman ASAP Council, Four Rivers Behavior Health, Hospitals, Health Department, Local Government
Audience: Fulton County and Fulton City Schools
Activity: Germbusters- Hand washing Program
Content or Curriculum: HEEL resources, Wally Cat, USDA, etc.
Date: Winter/Spring
Inputs: Extension Agents, Schools, Health Department, And Family Resource Centers
Audience: Adults
Activity: Senior Citizens Lessons on Nutrition and Safety
Content or Curriculum: Various UK Curricula
Date: Year 17-18
Inputs: Extension Staff, Senior Citizen Center and Staff
Audience: Adults
Activity: Walk with Ease
Content or Curriculum: Walk with Ease curriculum
Date: Year 17-18
Inputs: Extension Staff, Senior Citizen Center and Purchase District Health Department
Audience: Adults
Project or Activity: Walk and Talk
Content or Curriculum: Various UK Lessons
Inputs: First United Methodist Church-Willingham Center and Smiles on Seniors
Date: Fall and Spring
Audience: 4-H Age
Project or Activity: Chicken and Turkey BBQ contest
Content or Curriculum: Poultry project
Inputs: Dr. Pescatore and Dr. Jacob
Date: Summer 2017 & Summer 2018
Audience: 4-H Age
Project or Activity: Cooking
Content or Curriculum: Super Star Chef, 4-H Breads
Inputs: Homemaker, FCS, 4-H
Date: throughout school year
Audience: 4-H Age
Project or Activity: Afterschool physical activity
Content or Curriculum: SPARK Curriculum
Inputs: Community Leaders, Schools, Teen Club
Date: Program Year Fall 2017 & Spring 2018
Author: Anna Morgan
Major Program: Making Healthy Lifestyle Choices (general)
Families want to eat healthier; but planning, shopping, and making nutritious meals takes a lot of time. Traditional pressure cookers have been around for a long time, electric pressure cookers are newer and families need them because of they are cost effective and have faster cooking times. The “The Pressure is On: Cooking for Fast Times” lesson taught by the Family & Consumer Sciences agent has equipped 48 individuals with tips, tricks, strategies and recipes to turn the electr
Author: Anna Morgan
Major Program: Keys to Embracing Aging
Nutritious foods help maintain a healthy body and protect against various illnesses, disorders and chronic diseases (USDA, 2011), such as heart disease, stroke, dementia, type 2 diabetes, bone loss, cancer, and anemia (NIH, 2008). Diet and nutrition can also help reduce high blood pressure, lower cholesterol, handle arthritis, maintain healthy skin, hair and nails, and manage diabetes (NIH, 2008). The good news about nutrition is that it is never too late to start eating well; smart, nutr
Author: Bernita Cheirs
Major Program: Health 4-H Core Curriculum
According to the CDC, regular handwashing, particularly before and after certain activities, is one of the best ways to remove germs, avoid getting sick, and prevent the spread of germs to others. People need to vigorously wash their hands for about 15 to 20 seconds in kill any type of dangerous bacteria. Most people wash their hands for about six seconds. Without executing the correct hand sanitizing techniques, dirt and bacteria that would typically be sent down the drain stays on the ha
Author: Anna Morgan
Major Program: Truth and Consequences: The Choice is Yours
There is a strong need for continued substance abuse prevention and intervention in Fulton County. The number of diverted prescriptions and illegal drugs, overdoses, thefts, arrests, court cases, and medical/financial consequences of drug abuse continue to negatively impact a large number of families in the community. To address the variety of substance abuse issues impacting our community, the Fulton County Cooperative Extension Service partnered with the Alcohol and Substance Abuse Policy in F
