Extension
It Starts With Us
Accessing Nutritious Foods
Healthy Homes, Families, and Communities
Flynt, Allen, Redmon
Community Gardens and Horticulture Therapy
Faithful Families
Plate It Up! Kentucky Proud
Food Preparation and Preservation
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 influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.
- Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
- More new mothers attempt to breast feed their babies and increase duration of breastfeeding to six weeks or more
- Kentuckians improve food management skills and healthy eating habits
- Youth will be food secure when school is not in session
- People accessing emergency food sources will select from nutrient dense items
Number who:
- Access more local foods
- Redeem Farmer’s Market Nutrition Program benefit.
- Plant, harvest and preserve produce
- Apply improved food preparation skills, food management skills, food safety and healthy eating habits
Number of:
- New mothers utilize community services to support breastfeeding, such as WIC breast pump services
- Workplaces and other organizations adopt policies supporting new mothers’ attempts to breastfeed
- Youth who access other food sources when not in school
- Households accessing emergency food sources
- Understand the importance of sustainable local agriculture to individual health and financial well-being
- Learn to grow, prepare and preserve food
- Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
- New mothers and those who support them increase knowledge about the health and economic benefits of breastfeeding
- Increase knowledge and understanding of healthy eating, food safety and food resource management
- Learn about community support services to increase food security
- Youth are more open to trying new foods from local sources.
Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.
Indicator: Attending training and marketing opportunities
Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, myplate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education
Timeline: Year round
Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.
Indicator: higher attendance at farmers market, WIC/SNAP benefits being redeemed, community garden usage
Method: gardening classes, farmers market opportunity, food safety demonstration/workshop
Timeline:
Long-term Outcome: More people choosing nutritious options
Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools
Method: distributing surveys at farmer's market and food preservation workshop
Timeline: Year round
Audience: Youth
Project or Activity: Food sampling, and Cooking Clubs in Schools
Content or Curriculum: plate it up recipes, myplate
Inputs: curriculum, materials, samples, school buy in
Date: During school year
Audience: Youth
Project or Activity: Gardening and nutrition
Content or Curriculum: plate it up recipes, myplate, Horticulture curriculum
Inputs: curriculum, materials, samples, school buy in, Ed Davis Center
Date: During school year, Spring through Summer
Audience: General public
Project or Activity: Farmer's Market
Content or Curriculum: Plate it Up recipes and samples, educational programs, Farmers Market Toolkit
Inputs: samples, curriculum, recipes
Date: Summer-Fall
Audience: Adults and Youth
Project or Activity: Garden plots and 4-H gardening
Content or Curriculum: 4-H and master gardener
Inputs: curriculum, materials, space, staff, volunteers
Date: Spring-Fall
Audience: New mothers
Project or Activity: promote breastfeeding and use of WIC benefits
Content or Curriculum: myplate for mothers curriculum
Inputs: curriculum, lactation consultant, WIC office, materials
Date: Year round
Audience: General public
Project or Activity: master gardener lawn and gardener expo
Content or Curriculum: Farmer's Market, Horticulture
Inputs: staff, office equipment, materials, volunteers
Date: Spring
Audience: General public
Project or Activity: Food preservation workshops
Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques
Inputs: volunteers, materials, supplies, retired FCS Agents
Date: Summer
Audience: Extension Homemakers
Project or Activity: lesson leader training related to healthy choices
Content or Curriculum: lesson leader training
Inputs: staff, office equipment, materials
Date: year round
Audience: 4-H Youth
Activity:4-H Cooking
Content or Curriculum: 4-H Cooking Curriculum, Myplate
Input: Staff, office equipment, curriculum, materials, volunteers
Date: Monthly
Audience: Women, Youth, Senior Citizen
Activity: WIC, SRFMNP Certification for farmers market vendors
Content or Curriculum: WIC, SRFMNP
Input: Staff, office equipment, curriculum, materials, volunteers
Date: Winter / Spring
Audience: General public
Activity: Local Foods Producer Panel
Content or Curriculum: Buying local produce, Farmers Market & CSA information
Input: Facilities, staff, video equipment, advertising, giveaways
Date: Spring
Audience: Youth
Activity: Outdoor Cooking
Content or Curriculum: SNAP-Ed publications for Outdoor Cooking
Input: Publications, staff, equipment, volunteers
Date: Fall, Spring
Audience: Adult, Youth
Activity: Grow Your Own
Content or Curriculum: SNAP-Ed publications for Grow Your Own
Input: Publications, staff, equipment, volunteers
Date: Spring, Summer, Fall
Audience: Adults
Project or Activity: Wellness with Chronic Illness
Content: Diabetes Prevention Program/FCS Curriculum
Inputs: Staff, FCS resources, myplate, embracing aging
Date: Weekly, monthly after the first 18 weeks
Author: Alivia Faris
Major Program: National Dining with Diabetes
University of Kentucky Diabetes Prevention Program CollaborativeIn the state of Kentucky 1 in 3 adults have diagnosed (and undiagnosed) prediabetes. Scott County Kentucky is not an exception to the growing number of individuals living with chronic illnesses such as diabetes. Beyond Kentucky, many regions across the United States are finding challenges in reaching vulnerable populations who are more susceptible to chronic illnesses. Novel educational opportunities are needed to reach more individ
Author: Sharon Flynt
Major Program: Local Food Systems
As the Scott County Extension Horticulture Program looked for more creative and innovative outreach programs for the community during the pandemic restrictions and aftermath, the agent collaborated with an Extension Master Gardner volunteer and the Scott County Public Library to create a Seed Library.The Seed Library inspires healthy eating, environmental education, and hands-on learning for those who want to grow their own food and save seeds. Planting, care and harvest guides
Author: Sarah Redmon
Major Program: Family and Consumer Science
The Scott County 4-H Cooking program is exploring how 4-H youth in Scott County can become agents of change to address community food insecurity and other food systems issues in Scott County. Food insecurity is linked to many social and developmental issues for kids, including poor performance in schools and risky behaviors. By incorporating our already strong existing 4-H Cooking program the 4-H Agent included lessons that help youth learn about food systems issues and think about how they can
Author: Alivia Faris
Major Program: Food Preparation and Preservation
Research 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 Scott County Extension Agent for Family and Consumer Sciences and Agent Horticulture worked together to host the workshop Savor the Flavor: Cooking with Oils, Herbs, an
Author: Alivia Faris
Major Program: Recipes for Life
The Scott County Family and Consumer Sciences (FCS) Extension Agent collaborated with Southern Elementary School administrators and teachers within the Scott County School District to offer the Recipes for Life Program to 72 fifth-grade students. Over 25 volunteers worked with students in a hands-on educational setting to teach important life skills. Additionally, all Scott County Extension Office Staff assisted with the program. Prior to the program the FCS Agent taught lessons at Southern
Author: Sharon Flynt
Major Program: Local Food Systems
Research shows that people who garden are likely to improve both physical and mental health, as well as are more apt to eat more fruit, vegetables, and herbs when they grow them themselves. To encourage more home-prepared meals and grow your own gardening, the Scott County Extension Agent for Family and Consumer Sciences and Agent Horticulture worked together to host the workshop Savor the Flavor: Cooking with Oils, Herbs, and Spices.The Horticulture agent focused on successful
