Magoffin County CES

Title:

Nutrition and Food Systems

MAP:

Sustainable, Healthy Lifestyle Choices

Agents Involved:

Kristen Stumbo, ANR, Cathy Sparks, FCS, Stefaine Back, 4-H

MAJOR PROGRAM 1:

Cook Together, Eat Together

MAJOR PROGRAM 2:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 3:

Nutrition and Food Systems General

MAJOR PROGRAM 4:

Horticulture, Consumer and Home

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, 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.

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 gardens

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 practices 
• Increase motivation to access and prepare healthier foods

Evaluation:

Initial Outcome:

Outcome:  Nutrition knowledge, skills, and competencies

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! Ky Proud Resources, Farmers' Market Toolkit, Super STAR Chef

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: Faithful families, Diabetes Coalition, Color is the Key, resources for early care and educational settings

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: 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

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

Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Home-Based Micro-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 Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date: Monthly

Success Stories