Fleming County CES

Title:

Nutrition/Health/Wellness

MAP:

Health and Mental Wellness

Agents Involved:

Thrasher, Wilhoit, Fryman

MAJOR PROGRAM 1:

Health

MAJOR PROGRAM 2:

Active Living and Health Promotions General

MAJOR PROGRAM 3:

Nutrition and Food Systems General

MAJOR PROGRAM 4:

Horticulture, Consumer and Home

Situation:

The citizens of Fleming County need to focus on a holistic approach to wellness. Advisory councils in all program areas have a desire to address mental and physical health. With the increased trend of chronic disease and obesity in the Kentucky, individuals, families and communities need tools and environment. 

The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers. The obesity rate in 2019 for Fleming County was 34% (CEDIKs Healthcare Profile).  In 2019, 30% of the County population was inactive. (CEDIKs Healthcare Profile). Increased consumption of unhealthy food, stress, and built environments that promote physical inactivity are largely responsible for the obesity epidemic.

Community partners work together to reverse these trends by promoting behavioral changes that will lead to improvement in the quality of health for Fleming County Citizens.

Long-Term Outcomes:

Youth/ Adults maintain positive health habits

Increase in the practice and promotion of physical activity and healthy eating daily

Kentucky families are able to care for the physical and mental health and well-being of each individual over the long term

Intermediate Outcomes:

Practice healthy lifestyle decision-making that strengthen youth/adults ability to cope with normal life stressors.

Increasing fruits and vegetables and other nutrient dense foods

Decrease substance use

Initial Outcomes:

Increase awareness about lifestyle choices and chronic disease (e.g. substance use, poor nutrition and lack of physical activity for youth and adults. 

Improve food and nutrition – related skills (e.g. preparation techniques, safe food handling

Increasing physical activity

• 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 

Evaluation:

Initial Outcome:

Outcome: Chronic Disease prevention

Indicator: number of individuals who reported: participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved

Method: self-report survey

Timeline: pre-post implementing curriculum or program

Outcome:  Nutrition 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; increased food preservation knowledge; demonstrated recommended food preservation 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 

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

Timeline:  Pre-post implementing curricula or program 

Outcome:  Nutrition knowledge and dietary intake

Indicator:  Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily; utilize the food label to make healthy food choices; choosing smaller portions 

Method: Self-report surveys 

Timeline:  Pre-post implementing curricula or program 

Outcome: Physical Activity knowledge, skills, and competencies  

Indicator:  Number of individuals who reported: knowledge and skills gained about the benefits of physical activity; adoption of physical activity practices; increase in physical activity levels 

Method: Self-report survey 

Timeline:  Pre-post implementing curricula or program 

Learning Opportunities:

Audience: Families and Individuals

Project or Activity:  Food Preparation for Better Health

Content or Curriculum: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources

Inputs: agents, community partners, faith-based organizations, health coalitions

Date: January- December

Project or Activity:  Food Preservation

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

Inputs: agents, volunteers, facilities, NEP

Date: July – September for adults and youth

Activity:  Chronic Disease Prevention

Content or Curriculum: Publications, Health Bulletins, Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Fit Blue, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources, WIN, Kick Kentucky Cancer, Health Partners, Bingocize, Master Health Volunteer, Keys to Embracing Aging

Inputs: Programmatic materials, agents, community partners, faith-based organizations, health coalitions, Healthcare Providers, Health Department, Schools, Homemakers, 

Date: January- December 

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 Toolkit, Super Star Chef; Recovery Center Garden

Inputs: Nutrition Education Program (NEP), agents, grant funds, Kentucky Department of Agriculture

Date: April – October/Growing seasons

Project or Activity: Nutrition Education Program

Content or Curriculum: Kentucky Nutrition Education Program Curriculum

Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists, and volunteers.

Content or Curriculum: Kentucky CES publications and resources, Community Partners

Date: January- December

Audience: Youth

Project or Activity: Veggies Make Cents

Content or Curriculum: Super Star Chef Curriculum, Plate It Up

Inputs: Agents, Homemakers, Volunteers, 4-H Foundation Mini Grants

Date: July Annually

Activity:  Physical Activity 

Content or Curriculum: Publications, Faithful Families, Story Walk, Master Health Volunteer, Shared Space Agreements, Health Coalitions, Be More, Fit Blue, WIN, Health Partners, Bingo-cize, Keys to Embracing Aging 

Inputs: Agents, volunteers, facilities, health coalitions, Healthcare Providers, Health Department, Schools, Homemakers,  

Date: Periodically each year 

Audience: 9^th - 12^th Grade Youth

Activity: Healthy Teens Program

Content or Curriculum: Steps to a Healthy Teen

Input: Agents, volunteers, FCHS Health & PE Teachers

Date: January - May Annually

Activity:  Mental Health 

Content or curriculum:  QPR Training

Input : Agents, Mental Health Specialists, 

Date: January- December

Success Stories