Extension
It Starts With Us
Nutrition and Food Systems
Sustainable, Healthy Lifestyle Choices
Kristen Stumbo, Cathy Sparks, Stefaine Back
Cook Together, Eat Together
Plate It Up! Kentucky Proud
Nutrition and Food Systems General
Horticulture, Consumer and Home
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. The food insecurity rate in Magoffin County is 23.9% in comparison to 15.9% in the state, with a total of 4481 people from those surveyed in the Kentucky Extension Community Assessment, who face food insecurity. Grocery stores have decreased by 66.7%, going from a total of 6 to only 2 in the county. All Cooperative Extension Service agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.
- 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
- 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
- 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
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Audience: Communities
Project or Activity: Farmer's Market Outreach
Content or Curriculum: Cooking programs, marketing,, increased access (e.g. location, hours, EBT), Plate It Up! KY Proud Resources, Farmers' Market Toolkit, Super STAR Chef
Inputs:Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculuture
Date: April-October/Growing Seasons
Audience: Communities
Project or Activity: Policy, Systems, and Environmental Approaches
Content or Curriculum: Faithful Families, Diabetes coalition, Color is the Key, Resources for early care and educational settings.
Inputs:Volunteers, grant funds, faith-based organizatiions, community partners, key stakeholders, SNAP-Ed toolkit
Date: Ongoing projects throughout the year.
Audience: Families and individuals
Project or Activity: Grow Appalachia Gardening Program
Content or Curriculum: UK Horticulture Publications, Master Gardener Curriculum, Grow Appalachia Resources
Inputs: Grow Appalachia Staff, Extension Publications, Resources and Specialists,
Date: January-October
Audience: Families and Individuals
Project or Activity: Food Preparation for Better Health
Content or Curriculum: Cook Together Eat Together, Dining with Diabetes, Super Star Chef, Faithful Families, Plate It up! Kentucky Proud Resources, Resources for early care and education settings
Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions
Date: Ongoing projects throughout the year
Audience: Families and Individuals
Project or Activity: Food Preservation
Content or Curriculum: Publications, Trainings, Home-Based Processing Training
Inputs: paid staff, volunteers, facilities, programmatic materials, NEP
Date: July-September for adults and youth
Audience: Kentucky Extension Homemakers Association/Volunteers
Project or Activity: Promoting Nutrition with Volunteers
Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly
Homemaker Leader Lessons.
Inputs: Volunteers, paid staff, community partners
Date: Monthly
Author: Cathy Sparks
Major Program: Substance Use and Mental Health - FCS
The problemKentucky Mountain Bible Training Center relies totally on volunteers and donations from the community in order for their program to succeed. They contacted me to see if I could come and teach a one hour nutrition lesson for their clients at least twice a month.The educational program responseI have been teaching lessons for four months now, using SNAP recipes. This accomplishes their goal and assists me in acquiring my SNAP hours for the year. The clients look forward to t
Author: Cathy Sparks
Major Program: Food Preparation and Preservation
The problem A group of 18 University of Dayton students have come into Magoffin County to spend the summer doing work in the community. The group is divided into pairs to prepare the evening meals at the house where they are lodged. Many of the students have never cooked meals before and needed training on basic knife skills, food preparation/recipe terminology, and how to plan and prepare a well-balanced meal. Their leader, Meaghan Crowley, met with me to ask if I c
Author: Cathy Sparks
Major Program: Active Living and Health Promotions General
The problemMany of the clients who attend our programs have High Blood Pressure and need to avoid sodium intake. They needed education on ways to season their foods in alternative ways than using only salt. The educational program responseA class was scheduled with a herbalist from Floyd County who had taught raising and preparing food with herbs at an artisan center in North Caroling for twenty years. She and I worked together to plan a class for participants to share with the
