Extension
It Starts With Us
Food for Everyone
Improving Physical and Mental Health
Cecelia Hostilo, Graham Cofield, Shelley Crawford
Horticulture, Consumer and Home
Nutrition and Food Systems General
Communications and Expressive Arts
The Kentucky County Agriculture and Food Profiles show that in 2016 there were 12 stores authorized to accept SNAP benefits. This report also showed that there were 8 food and beverage service businesses in Trigg County.13% of Trigg County’s population live in poverty while 25% of our children live in poverty. 5% of those live in deep poverty. We have 38% of our adults who are obese and 33% who are physically inactive, with both these statistics contributing the chronic diseases that seem to be appearing earlier and earlier in life. There seems to be healthy food available, but more people need to be taking advantage of it.
*Trigg Countians will increase average fruit and vegetable consumption by 1 or more servings per day
*Trigg Countians improve food management skills and healthy eating habits
*The number of Trigg Countians who access more local foods will increase.
*The number of eligible participants redeeming Farmer's Market Nutrition Program Benefits will increase.
*The number of Trigg Countians who plant, harvest, and preserve produce will increase.
*The number of Trigg Countians who apply improved food preparation skills, food management skills, food safety and healthy eating habits will increase.
*Trigg Countians understand the importance of sustainable local agriculture to individual health and financial well-being
*Trigg Countians will learn to grow, prepare and preserve food.
*Trigg Countians will learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.
Trigg Countians will increase knowledge and understanding of healthy eating, food safety and food resource management.
Trigg Countians will learn about community support services to increase food security.
Initial Outcome: Trigg Countians understand the importance of sustainable local agriculture to individual health and financial well-being
Indicator: Participants report an increase in understanding
Method:Pre/Post survey
Timeline:Summer/fall, 2022 (annually)
Intermediate Outcome:The number of eligible participants redeeming Farmer's Market Nutrition Program Benefits will increase.
Indicator: County redemption statistics will increase
Method: Analysis of state data charts
Timeline:Summer 2022
Long-term Outcome: Trigg Countians will increase average fruit and vegetable consumption by 1 or more servings per day
Indicator: Numbers of servings will increase
Method: Pre/Post surveys
Timeline: Quarterly--Fall, 2022
Audience: Trigg County Youth
Project or Activity: Food Preparation Clubs and projects,
Content or Curriculum: National 4-H curriculum, Super Star Chef, Teen Cuisine, Plate It Up! Kentucky Proud materials
Inputs: Agents, volunteers
Date: September-June (ongoing)
Audience: Trigg County Adults and Youth
Project or Activity: Community Gardening
Content or Curriculum: Extension Publications, SNAP-Ed information
Inputs: Agents, volunteers, community agencies
Date: April-September, annually
Audience: Trigg County Farmers Market Vendors
Project or Activity: Nutrition Program Training
Content or Curriculum: KDA and Public Health training programs, Home Based Microprocessor and Produce Best Practices curriculum
Inputs: Agents
Date: February-April, annually
Audience: Trigg County Adults and Youth
Project or Activity: Food Preservation Camp
Content or Curriculum: Extension materials
Inputs: FCS Agent,
Date: Summer 2022
Audience: Trigg County Adults and Youth
Project or Activity: Farmers Market Promotion Days
Content or Curriculum: Extension and SNAP-Ed materials, Plate it Up! Kentucky Proud!
Inputs: Agents, volunteers
Date: April-October, annually
Audience: Trigg County Preschool Parents
Project or Activity: Healthy Choices Newsletter
Content or Curriculum: Kentucky Extension Newsletter
Inputs: Agents
Date: July-June, on-going
Author: Cecelia Hostilo
Major Program: Food Preparation and Preservation
Baking is an art as well as a science. It is precise as well as intuitive. The ingredients that go into baking are simple—flour, leavening agents, liquid, salt, and others. When combined, these ingredients form something wonderfully complex and delicious. Recipes are often passed down through generations; but the skill is not. Because of recent the pandemic, more people have turned to baking. Because of the interest, the FCS Agents from Todd and Trigg counties collaborated to teach “
Author: Shelley Crawford
Major Program: Family and Consumer Science
The Trigg County Cooperative Extension Service in partnership with the Trigg County Senior Citizens Center have worked to provide our community members with many opportunities to improve their quality of life by encouraging healthy habits. One of these projects is a community garden located by the pavilion at the senior center.2022 will be the seventh year of the garden project started at the Trigg County Senior Citizens center. The project began with an idea and a trailer load
