Johnson County CES

Title:

Nutrition and Food Systems

MAP:

Food Nutrition and Health

Agents Involved:

Cockerham, Jeffiers

MAJOR PROGRAM 1:

Food Preparation and Preservation

MAJOR PROGRAM 2:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 3:

Nutrition and Food Systems General

Situation:

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, exercise 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. CES agents are encouraged to 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 , edible trails

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 and physical activity practices 
• Increase motivation to access and prepare healthier foods

Evaluation:

Outcome:  Nutrition and health knowledge, skills, and competencies

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; prepare healthier dishes, engage in healthy physical activity practices

Method: Self-report surveys; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program

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; increased food preservation knowledge; demonstrated recommended food preservation practices 

Method: Self-report survey; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program

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-post implementing curricula or program

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, fruit producing trees and shrubs, fishing, hunting, farmers markets, edible trails); 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, those reporting utilizing these systems to secure healthier foods. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program

Learning Opportunities:

Audience: Communities

Project or Activity:  Farmers Market Outreach

Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market 

Inputs: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons

Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Health Coalitions, resources for early care and education settings, FCS curricula

Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit 

Date: Ongoing projects throughout the year

Audience: Families and Individuals

Project or Activity:  Food Preparation for Better Health

Content or Curriculum: Mastering Food Choices, Diabetes,  multiple FCS curricula, Plate It Up! Kentucky Proud Resources, plans for prenatal- and infant/toddler-specific curriculum, resources for early care and education settings, Extension Homemaker Lessons as identified and developed.

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions, FCS teachers

Date: Ongoing projects throughout the year

Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training

Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP, Micro-processing training cooperative effort with Lawrence county hosting this year's training

Date: July – September for adults and youth

Audience: Kentucky Extension Homemakers Association/Volunteers/Public

Project or Activity:  Promoting growing and eating healthy foods and physical fitness with Volunteers, PLANET's edible trail and activities

Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons, home based gardens, edible trail

Inputs: Volunteers, paid staff, community partners

Date: Monthly

Success Stories