Extension
It Starts With Us
Health and Wellness
Healthy Communities and Individuals
Taylor Miles, Judy Vaughn, Emma Lee
Leadership
Substance Use Prevention and Recovery General
Active Living and Health Promotions General
With the health and well-being of individuals becoming more and more of a concern local advisory councils felt that the extension service should work to curve the high obesity rate, and high over dose rate. As well as promote lifestyle changes the encourage a safer, healthier life.
To improve the quality of life
Reduce food related health issues
Reduce drug overdoses
Increase the use of proper safety equipment
Increase the use of healthy foods
Increase the amount of physical activity done by individuals
decrease the drug use rates.
Increase awareness about nutritious low cost foods for families
Increase knowledge of safety equipment and proper use
Increase awareness of effects of drugs
teach the skills for individuals to properly increase physical fitness
Initial Outcome: Increase Awareness of effects of drugs
Indicator: survey shows increased knowledge
Method: Survey
Timeline: Spring 2022
Intermediate Outcome: Increase the use of proper safety equipment
Indicator: Decreased severe injury rate
Method: interviews
Timeline: Spring 2022
Long-term Outcome: Improve the quality of life
Indicator: improved county statistics
Method: Kentucky Counts reports
Timeline: 2024
Audience: Community members
Project or Activity: Substance Abuse Awareness
Content or Curriculum: Education
Inputs: Curriculum
Date: All year
Audience: Low-income families
Project or Activity: SNAP-Ed
Content or Curriculum: Education
Inputs: Time, staff, curriculum
Date: Year Round
Audience: Youth
Project or Activity: 4-H Foods & Nutrition Programming
Content or Curriculum: Superstar Chef, International Foods, Professor Popcorn,
Inputs: time, staff, volunteers
Date: All year
Audience: youth
Project or Activity: 4-H Health Programing
Content or Curriculum: Jump into foods & fitness, Spark
Inputs: time, staff, volunteers
Date: All year
Audience: youth
Project or Activity: Truth and Consequences
Content or Curriculum: Truth and consequences
Inputs: time, staff, volunteers
Date: Spring
Audience: Youth
Project or Activity: Health Fair
Content or Curriculum: Awareness
Inputs: Curriculum
Date: Annual
Audience: Community members
Project or Activity: Homemaker Officer Trainigs
Content or Curriculum: Education
Inputs: Curriculum
Date: Annual
Audience: Youth/Adults
Project or Activity: Grandparents Raising Grandchildren Efforts
Content or Curriculum: Education
Inputs: Curriculum
Date: All year
Audience: Youth
Project or Activity: Youth Safety Day
Content or Curriculum: Education
Inputs: Curriculum
Date: Spring
Audience: Community members
Project or Activity: Farm Safety
Content or Curriculum: Education
Inputs: Curriculum
Date: Annual
Audience: Adults
Project or Activity: Sensational Salads
Content or Curriculum: Homemakers
Inputs: Agents
Date: January
Audience: Adults
Project or Activity: Sweet Enough Without All That Sugar
Content or Curriculum: Homemakers
Inputs: Agents
Date: February
Audience: Adults
Project or Activity: Radon: Why Is It Dangerous?
Content or Curriculum: Homemakers
Inputs: Agents
Date: March
Audience: Adults
Project or Activity: Sharing Meals Together: A Guide To Smarter Potlucks
Content or Curriculum: Homemakers
Inputs: Agents
Date: April
Author: Judy Vaughn
Major Program: Super Star Chef
Estill County Family and Consumer Sciences Extension Agent collaborated with Emma Lee, ANR Agent, Cheyenne Lamb, intern, Jessica Webb, SNAP Ed assistant, and LaDonna Dawes, 4-H assistant to offer the Superstar Chef Camp program to seven students. Four volunteers worked with students in a hands-on educational setting to teach important life skills. A pre-test/ post-test evaluation was conducted to determine learning outcomes.As a result of the program, students gained the following knowledge and
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Estill County Family and Consumer Sciences Extension Agent offered pressure canning workshop to a total of 5 participants. One hundred percent of participants identified research-based methods of home food preservation because of the program. One hundred percent of participants differentiated between high and low acid foods. One hundred percent of participants accurately prepared food products using the pressure canning method of preservation. One hundred percent said that they could ident
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Meal costs have risen over the years. According to an article from the USDA, grocery prices have risen over 11% in 2022. The Planning Thrifty Holiday Meals program was presented at the Estill County Extension Office. The participants went home with ideas for money-saving meals for different holidays. After the program, 100% of the participants agreed that they learned about various methods of meal planning during the holidays, felt confident in preparing healthy and tasty
Author: Judy Vaughn
Major Program: Active Living and Health Promotions General
Heart Health Lunch and LearnI presented a Heart Healthy Lunch and Learn for the clients in Estill County in conjunction with February being heart health month. Cardiovascular is the number one cause of death in the United States despite in most cases being preventable. Making smart healthy choices, such as exercise, diet, and being tobacco free, is the best way to prevent cardiovascular disease. Twenty-one people participated in the program and enjoyed a heart healthy meal of V
Author: Judy Vaughn
Major Program: Nutrition and Food Systems General
Growing and Cooking with MicrogreensEmma Lee, Extension ANR Agent and Judy Vaughn, Extension FCS Agent presented Growing and Cooking with Microgreens. Microgreens have become very popular due to their nutritional value and the ease of growing. Microgreens are a great way to get a lot of vitamins and nutrients in a small serving size especially for someone who does not like a lot of vegetables. A few ways to add microgreens to your diet are in soups, salads, and sandwiches. &nb
Author: Erin Leach
Major Program: Agriculture & Natural Resources
Feeding America reports that:“Food Insecurity is defined by the United States Department of Agriculture as the lack of access, at time, to enough food for an active, healthy life. Food insecurity is associated with numerous adverse social and health outcomes and is increasingly considered a critical public health issue. Key drivers of food insecurity include unemployment, poverty, and income shocks, which can prevent adequate access to food. Alternatively, multiple interventions have been
