Extension
It Starts With Us
Nutrition and Food Systems
Accessing Nutritious Foods
Hazel Jackson, Garrard Coffey, Alyssa Cox
Food Preparation and Preservation
Cook Together, Eat Together
Super Star Chef
Cook Wild Kentucky
A foundation of nutrition knowledge, skills and competencies in topics such as food safety, handling and preparation, cooking methods and techniques, feeding practices, food science, and food systems are essential to changing dietary behaviors. With the increased trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthful dietary decisions. According to the American Community Survey (2019), 37% of Rockcastle Countians are obese in comparison to 35% of Kentuckians and 17% of residents of the US. . CES agents will reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.
? Long-term Outcomes:
- Routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
- Reduce the rate of chronic disease and obesity
? Intermediate Outcomes:
- Generate positive attitudes toward changing dietary decisions to be more healthful.
- Increase intake of fruits, vegetables, and other nutrient-dense foods
- Decrease intake of solid fats, added sugars, and sodium
- Employ healthful cooking methods, feeding practices, and food preservation techniques
- Increased access to healthy food via local farmers markets, food retailers, and/or home gardens
? Initial Outcomes:
- Increase awareness about relationships between food and nutrition practices and chronic disease.
- Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)
- Increase confidence in ability to employ healthy eating practices
- Increase motivation to access and prepare healthier foods
Outcome: Preparing and preserving food
Indicator: Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Self-report survey; specific curricula or program evaluations
Timeline: Pre-post implementing curricula or program
Date: June, July & August 2023 Food Preservation workshops at Farmer's Market
Outcome: Availability and access to healthy food
Indicator: Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; number of pints of foods preserved through water bath canning, pressure canning, freezing, or drying.
Method: Self-report survey
Timeline: Pre-post implementing curricula or program
Audience: Families and Individuals
Project or Activity: Farmers Market Outreach and senior nutrition
Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef
Inputs: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture
Date: July and August 2023 Food Preservation demonstrations at Farmers Market
Project or Activity: Policy, Systems, and Environmental Approaches
Content or Curriculum: Food Stamp Program resources, Cook Together/ Eat Together, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings, in-school nutrition programs
Inputs: Cook Together/Eat Together youth and adult program series of 6 workshops
Date: Fall 2023
Audience: Kentucky Extension Homemakers Association/Volunteers
Project or Activity: Promoting Nutrition with Volunteers
Content or Curriculum: Champion Food Volunteers, Food Stamp program, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons
Inputs: Volunteers, paid staff, community partners
Date: Fall 2023 International foods workshop for Extension Homemakers
Author: Hazel Jackson
Major Program: Food Preparation and Preservation
The problem Food prices have soared in the last two years, prompting many families concern for food security.The educational program response The participants/target audienceOther partners (if applicable)Program impact or participant response. Food prices in 2022-23 soared, causing families to become more interested in preserving their own produce by canning, freezing, and drying. During the spring and summer, the FCS agent taught a series of 5 workshops on f
Author: Alyssa Cox
Major Program: Family and Consumer Science
According to 2017 data from the State of Obesity website, the obesity rate for children ages 10 to 17 in Kentucky is 19.3%. This places Kentucky at third highest in the nation for childhood obesity rates in this age group. In addition, the Rockcastle County Extension Council identified childhood obesity as a grassroots issue facing the community. Recent research has indicated that teaching cooking skills to children encourages healthier food choices, which can lower obesity rates. In an effort t
Author: Garrard Coffey
Major Program: Local Food Systems
During the holiday season, we acknowledge the significance of cooking, nutrition, and food storage in this time of year. In London, KY, the Wilderness Trail Area organized a Holiday Cooking School. The event focused on educating participants in Food Safety & Preservation, featuring instruction from the UK Food Safety and Preservation specialist, Annhall Norris and Stuarto's Olive Oil company conducted food demonstrations which worked alongside the UK Curriculum "Savor the Flavor.&qu
Author: Hazel Jackson
Major Program: Food Preparation and Preservation
The problem During the Holiday Season, cooking nutrition and food storage is especially important since many of our holiday gatherings include food. The educational program response FCS agents in the Wilderness Trail Area organized a Holiday Cooking school. The event focused on educating participants in Food Safety, featuring instruction from the UK Food Safety and Preservations specialist, AnnHall Norris. An additional presentation was offered by Stuarto's Ove
