Healthy HenryPlan of Work

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Henry County CES

Title:
Healthy Henry
MAP:
Making Healthy Lifestyle Choices
Agents Involved:
Cathy Toole, Krista Perry, Megan McCoun
MAJOR PROGRAM 1:
Active Living and Health Promotions General
MAJOR PROGRAM 2:
Community Health Needs Assessment
MAJOR PROGRAM 3:
Leadership
Situation:

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 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. Minorities and individuals residing in Appalachia bear a heavier brunt of the obesity and chronic disease burden.The goal of the Making Healthy Lifestyle Choices Initiative is to reverse these trends by working with various organizations, agencies, and groups to promote the health and wellness in all Kentuckians.

Healthy living is one of three 4-H mission mandates. Components of Kentucky 4-H Health Core Curriculum include: physical activity, substance abuse, bullying, safety, and character education. Moderate physical activity can reduce the risk of developing heart disease, diabetes,colon cancer, stress and high blood pressure.Early substance use in childhood/adolescence affects later drug use (National Healthy Living Task Force). Almost 30% of youth in the United States (or over 5.7 million) are estimated to be involved in bullying as either a bully, a target of bullying, or both (http://www.safeyouth.org/scripts/faq/bullying.asp). 


Long-Term Outcomes:

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.

Increase number of youth maintaining positive health habits;

Increase number of youth at a lower risk for serious disease and illness;

Increased number of youth at a lower risk for physical and emotional distress

Youth will develop into competent, capable, contributing adults as important developmental assets are met through their participation in 4-H Health programs.

Intermediate Outcomes:

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.

Practice healthy lifestyle decision-making that strengthen individuals’ ability to cope with normal life stressors.

Increased adoption and mastery of healthy behaviors that lead to a healthy lifestyle that include making healthy lifestyle choices, not engaging in risky behavior and handling stress.

Initial Outcomes:

Making healthier lifestyle choices.

Practice and promotion of daily physical activity.

Youth will identify healthy lifestyle choices

Youth will understand risky behaviors and their consequences

Youth will aspire to have higher self esteem

Youth will identify healthy ways to handle stress

Evaluation:

Long-term Outcome: Improved Community Health

Indicator: Health Reports

Method: Health Department Figures

Timeline: On going


Intermediate Outcome: 30 individuals will implement preventative health practices

Indicator: practice physical activity and decrease time on sedentary behavior

Method: Questionnaire and personal testimony

Timeline: July-December 2022


Initial Outcome: Youth will adopt healthier lifestyles.

Indicator: Attendance Records, instructor observation and discussions,

Method: Survey and Personal Observation

Timeline: October - May 2023



Learning Opportunities:

Audience: Senior Citizens

Project or Activity:Living Well

Content or Curriculum: Making Healthy Lifestyle Choices

Inputs: Lessons/Handouts/presentation/promotion

Date: July-December 2022


Audience: Homemakers

Project or Activity: Leader Training

Content or Curriculum: Exercise Anytime

Inputs: Promotion/Evaluation

Date: March-May 2023


Audience: Youth

Project or Activity: Get Fit

Content or Curriculum: Spark

Inputs: Promotion/Evaluation

Date: January-February 2023 


Audience; 4-H members (4-5th grade)

Project or Activity: Jump into Food and Fitness

Content or Curriculum: UK approved

Inputs:teach activities in the beginning and advanced cooking clubs that meet monthly

Date: April 2023


Audience: 4-H members

Project or Activity: Beginning and Advanced cooking clubs

Content or Curriculum: 4-H Cooking Curriculum

Inputs: teach proper cooking terms, how to read recipes, manners, setting table properly. Nutrition value of food. Healthy activities.

Date: October- May 2023









Success Stories

Food Preservation

Author: Krista Perry

Major Program: Food Preparation and Preservation

During the pandemic, families in Henry and surrounding counties raised larger gardens to preserve more food, while others decided they needed to learn how to raise a garden to preserve food.  Following the pandemic, this led to the Henry County Extension Agent for Family and Consumer Sciences receiving numerous email messages and phone calls weekly about gardening and food preservation, creating the need to host a program on preserving food.   With such a large interest in food pr

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