Extension
It Starts With Us
Accessing Nutritious Foods
Healthy Living
SD, PJ, TM
Nutrition and Food Systems General
Food Preparation and Preservation
Local Food Systems
Over 50% of all food-borne illnesses can be attributed to mistakes made in food production, processing and preparation outside of the home, while 20% are traceable to customers' homes. The elderly and young children are more susceptible to food pathogens and more prone to careless food handling, increasing the hazards of bacterial contamination. The obesity epidemic threatens the quality and years of life of many Kentuckians. Families need help to gain access to food and stretch food dollars; communities need help to decrease hunger; Local food assistance programs need help to educate recipients on healthy and safe food preparation methods. Consumers and producers are in need of training to maximize local access to food products from farm to table.
•Reduction and/or elimination of food-borne illnesses.
•Ballard Countians improve food management skills and healthy eating habits
•In emergencies, people will have access to safe, nutrient dense food
•Youth will be food secure when school is not in session.
•Use various Foods Preservation methods
•Apply improved food preparation, food management and food safety habits
•stock emergency supply kit with safe, nutrient dense foods
•participate in Backpack program
people will implement personal health protection practices
•Learn to grow, prepare and preserve food safely
•Learn to incorporate unfamiliar foods or foods not currently eaten into a
healthy diet
•Increase knowledge and understanding of healthy eating, food safety and
food resource management
Initial Outcome: People will apply improved food preparation & food management tips learned from attending Extension Service programs.
Indicator: number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes
Method: follow up survey
Timeline: 3-4 months following Foods Preservation Class
Intermediate Outcome: people will incorporate unfamiliar foods or foods not currently eaten into a healthy diet
Indicator: number who indicate they have included at least one new food
in their family menus
Method: questionnaire
Timeline: 2-3 months after tasting new foods introduced at Extension Program
Intermediate Outcome: People will plan for safe food consumption during emergencies
Indicator: number of people who rotate expired foods from their emergency supply kit after attending Extension class
Indicator: number of people who assemble an emergency supply kit using food safety tips learned through Extension programs
Method: questionnaire
Timeline: 3 months after program
Intermediate Outcome: Families will participate in backpack program
Indicator: number of backpacks distributed
Method: observation
Timeline: weekly -- on Fridays
Intermediate Outcome: people will implement personal health protection
practices.
Indicator: Number of individuals implementing personal health protection
practices (screening, immunizations, preventive health practices,
etc.)
Method: questionnaire
Timeline: 2-3 months after Extension Program
Intermediate Outcome: people will preserve foods safely
Indicator: number of people who preserve their foods using one or more food
preservation methods learned through attending Extension classes
Method: follow up survey
Timeline: 3-4 months following Foods Preservation Class
Intermediate Outcome: People are managing their diabetes.
Indicator: Number of people seen by a health professional one or more times
during the year
Number of people who checked their blood glucose 1 or more times
per day
Number of people who had their A1C checked in the past year
Number of people who utilized a diabetes meal plan (Think your
plate/Plate Method, Carbohydrate Counting, glycemic index)
Number of people who implemented at least 3 healthy eating
practices to help address their diabetes
Number of people who had a foot exam in the last year
Method: Follow-up survey
Timeline: 3 months following completion of program
Outcome: Learn to prepare and preserve food safely
Indicator: Number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes
Method: Questionnaire, and follow up survey
Timeline: Following the end of Foods Preservation Class
Outcome: Increase knowledge on food nutrition and healthy eating
Indicator: Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; increased food preservation knowledge; demonstrated recommended food preservation practices
Method: Self-report surveys; specific curricula or program evaluations
Timeline: Pre and post testing during Faithful Families
Outcome: Dietary intake
Indicator: Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily
Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations
Timeline: Pre and post testing during Cook together, Eat together
Audience: Limited resource individuals and families
Project or Activity: Food Preservation Classes
Content or Curriculum: Extension Food Preservation Program
Inputs: People – Extension Agent, participants
Facilities – Extension Office
Date: June
Audience: Senior Citizens, Extension Homemakers, Limited Resource Individuals
and families
Project or Activity: Emergency Preparedness
Content or Curriculum: Extension Emergency Preparedness Program
Inputs: People -- Agent, Senior Center staff, Preschool staff
Facilities -- Senior Center, Extension Office, Pre-school,
Emergency Preparedness materials
Date: September
Audience: school-age youth, teachers
Project or Activity: Nutrition Week
Content or Curriculum: LEAP, Jump into Foods & Fitness
Inputs: People – Extension Agents, Master Foods Volunteer, Extension
Homemakers, teachers
Facilities – Elementary School building
Funds – UK NEP incentives, Extension Program Support, USDA
Date: First week of March
Audience: K-2 students
Project or Activity: Food Safety Literacy
Content or Curriculum: Handwashing for good health
Inputs: People – volunteers, Extension agents, teachers, elementary
school
Date: Fall
Audience: Community
Project or Activity: Farmers Market Outreach
Content or Curriculum: Marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit
Input: NEP, facilities, Vendors, Kentucky Department of Agriculture
Date: May – October/Growing seasons
Audience: Families and Individuals
Project or Activity: Food Preparation for Better Health
Content or Curriculum: Cook together, Eat together
Inputs: Specialist, Program materials, Extension Agent, participants, volunteers
Date: October— January
Audience: Families and Individuals
Project or Activity: Food Preparation for Better Health
Content or Curriculum: Faithful Families
Inputs: Specialist, Program materials, Extension Agent, participants, Faith-based organization
Date: September –April
Audience: Families and Individuals: youth pre-K
Project or Activity: Foods & Nutrition Classes
Content or Curriculum: LEAP
Inputs: Elementary School, teachers, Extension Agent, Volunteers
UK NEP incentives, Chop! Chop! Newsletters
Date: September – May
Audience: Families and Individuals
Project or Activity: Food Preservation
Content or Curriculum: Food Preservation classes
Input: Programmatic materials, NEP, volunteers, participants
Date: July – September for adults and youth
Audience: Homemakers
Project or Activity: Promoting Nutrition with Volunteers
Content or Curriculum: Champion Food Volunteers, Food preservation workshops, Monthly Leader Lessons
Inputs: Volunteers, Extension Agent, community partners
Date: Monthly
Author: Sarah Drysdale
Major Program: Nutrition and Food Systems General
Ballard County FCS agent partnered with the Truth and Grace Homeschool Coop for a second installment of a ten week cooking series. Students expressed interest in learning about international cuisine and their cultures. FCS agent created a ten week syllabus highlighting ten counties to create a new cultural experience for students. The countries highlighted are as follows: Mexico, France, Ireland, Morocco, Italy, India, Greece, Canada, Thailand, and England. Students ranged from 10-16, with five
Author: Sarah Drysdale
Major Program: Plate It Up! Kentucky Proud
Spring into Green: Pride of Kentucky was hosted by the Purchase Area Family and Consumer Sciences agents at the McCracken County Extension Office. Speakers at the event discussed topics related to Kentucky resources. Topics discussed focused on local plants, foods, and pollinators. Speakers included Dava Hayden, horticulture instructor and arboretum manager at Murray State University; LaToya Drake, coordinator for the University of Kentucky Cooperative Extension Nutrition Education Program; and
