Extension
It Starts With Us
Nutrition Education
Nutrition, Physical Activity, Food Security and Obesity Prevention
Burgard (FCS), Jones (4-H), Prewitt (Horticulture) , White (ANR)
Nutrition and Food Systems General
Food Preparation and Preservation
Situation:
According to the Center for Disease Control and Prevention, Kentucky adults obesity rates ranks 4th in the US; and, Kentucky youth rank among the 2nd in highest for obesity in the US. Thirty percent of Kentucky adults report not participating in any physical activity. The CDC also reports Kentucky adults rank in the 10 highest for poor consumption of fruits and vegetables in the US. The Partnership for a Fit Kentucky reports that one in every five Kentucky adults have difficulty getting adequate fresh produce where they live. They also report that in Kentucky, there are approximately 170+ farmers markets with more than 2,400 vendors in at least 115 counties, yet only 23 accept SNAP benefits, 75 accept WIC, and 69 accept Senior Farmers Market vouchers. `
In addition to these health and environmental indicators, according to the US Census, approximately 19% of Kentucky’s total population is living in poverty; and, approximately 27% percent of children and youth under the age of 18 live in poverty. Further, the Kentucky Cabinet for Health and Family Services reports approximately 18% of the Kentucky population receive SNAP benefits, while the Partnership for a Fit Kentucky reports approximately 85% of households in Kentucky are food insecure.
In Whitley County, 27.9% of the population is below the poverty line. According to the Commonwealth of Kentucky Cabinet for Health and Family Services, there are 11,684 recipients of Food Stamps in the county and the average amount of benefit received is $253.14.
SNAP-Education programs help limited resource families increase access to affordable nutritious food, stretch food dollars, develop food preparation skills and improve food safety practices. SNAP-Education efforts also help communities address nutrition and obesity prevention issues related to the social, environmental, and policy work which supports limited resource individuals in making healthy lifestyle changes.
Individuals will reduce their risk for nutrition-related health problems.
Individuals will maintain a healthy weight.
Individuals will prepare meals at home 5 or more times a week.
Fewer foodborne illnesses will be reported by healthcare providers.
The instance of food insecurity will decline in the community.
Individuals will increase their physical stamina.
Individuals will increase food availability by accessing additional healthy foods via community systems and personal productivity.
Community social, environmental, and policy systems will reinforce healthy lifestyle behaviors.
Individuals will adopt one recommendation from the dietary guidelines.
Individuals demonstrate food preparation skills.
Individuals engage in good food safety practices.
Individuals adopt one food resource management practice.
Individuals engage in regular physical activity.
Individuals utilize community support systems (farmers market, community gardens, WIC, food pantry, etc.) that provide access to healthy foods.
Individuals will grow, care for, produce and preserve foods from personal gardens and orchards to gain access to healthy foods.
Community social, environmental, and policy systems will design opportunities to support individuals toward living a healthier lifestyle.
Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
Individuals will describe food preparation techniques.
Individuals will be able to describe food safety practices.
Individuals will identify food resource management practices.
Mothers will know the health and economic benefits of breastfeeding.
Individuals will recognize the importance of physical activity as part of a healthy lifestyle.
Individuals will locate community support systems (farmers market, WIC, food pantry, etc.) that provide access to healthy foods.
Individuals will develop skills and knowledge to grow their own garden and/or orchard.
Partners will recognize the need for community social, environmental, and policy systems to address efforts toward improving healthier lifestyles.
Long-term Outcome: Individuals will reduce their risk for nutrition-related health problems.
Indicator: Individuals will report reduced nutrition-related health problems as a result of making healthy eating choices.
Method: Pre/Post written evaluation. Change in health/disease data from Kentucky County Healthcare Profile Data (CEDIK).
Timeline: 2026
Intermediate Outcome: Individuals engage in good food safety practices.
Indicator: Number of individuals who implemented the recommended practices for safe storage, handling, or preparation of food.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: 2023-2024
Initial Outcome: Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
Indicator: Number of individuals reporting an increase in knowledge related to the components of a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: 2023-2024
Audience: Whitley County Residents
Project or Activity: NEP Programs (in person and online classes)
Content or Curriculum: Healthy Body for Everybody NEP Curriculum
Inputs: FCS Agent, NEP Assistant(s)
Date: 2020-2024
Audience: Whitley County Residents
Project or Activity: Cooking Through The Calendar Class Series
Content or Curriculum: NEP Calendar, UK food preparation publications, USDA publications,
Inputs: FCS Agent, FCS Program Assistant
Date: Monthly - Continuous
Audience: Whitley County Residents
Project or Activity: Cooking For You or Two Class Series
Content or Curriculum: UK food preparation publications, Healthy Body for Everybody NEP Curriculum, USDA publications, Univ of Wyoming CES - Centsible Nutrition Program curriculum
Inputs: FCS Agent, FCS Program Assistant
Date: Bi-Monthly - Continuous
Audience: Whitley County Residents
Project or Activity: Food Preparation Skill Classes
Content or Curriculum: Plate It Up, Food preparation programs, UK NEP Adult Curriculum, Area Holiday Cooking School, USDA materials, UK food preparation publications, Newsletter Distribution, Website/Social Media Educational Message
Inputs: NEP Assistant, FCS Agent, FCS Program Assistant
Date: Continuous
Audience: Whitley County Residents
Project or Activity: Increase access to affordable and healthy food
Content or Curriculum: Cook Wild Kentucky publications, Home & Garden Vegetable Publications, Food Preservation, LEAP Curriculum (youth), UK NEP Adult Curriculum, Money Wise, Guide to Kentucky Fresh Vegetables, Chop Chop Magazine
Inputs: NEP Assistant, FCS Agent, FCS Program Assistant
Date: Continuous
Audience: Whitley County Residents
Project or Activity: Increase adoption of appropriate food safety behaviors
Content or Curriculum: UK NEP Adult Curriculum, Glow Germ (Youth), UK FCS Extension food safety publications, GAP Training, Nutrition Education Radio Educational Message, Chop Chop Magazine, Community Event Fairs, Newsletter Distribution, Website/Social Media Educational Message
Inputs: NEP Assistant, FCS Agent, FCS Program Assistant
Date: Continuous
Audience: Whitley County Residents
Project or Activity: Increase knowledge and behavior changes toward adopting the recommendations of the dietary guidelines
Content or Curriculum: Professor Popcorn curriculum (youth), OrganWise curriculum (youth), LEAP curriculum (youth), UK NEP Adult Curriculum, Food Preservation, USDA materials, Nutrition Education Radio Educational Message, Chop Chop Magazine, Community Event Fairs, Newsletter Distribution, Website/Social Media Educational Message, NEP Calendar Distribution
Inputs: NEP Assistant, FCS Agent, FCS Program Assistant
Date: Continuous
Author: Linda Burgard
Major Program: Nutrition and Food Systems General
During the holiday season, we acknowledge the significance of cooking, nutrition, and food storage in promoting positive mental and physical health. The Wilderness Trail Area Family and Consumer Science Agents gathered in London, Kentucky to present our annual Holiday Cooking School. The event focused on educating participants in Food Safety & Preservation, featuring instruction from the UK Food Safety and Preservation specialist, Annhall Norris. In addition to food safety, atten
