Nutrition and Food SystemsPlan of Work

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Rockcastle County CES

Title:
Nutrition and Food Systems
MAP:
Accessing Nutritious Foods
Agents Involved:
Hazel Jackson, Garrard Coffey, Alyssa Cox
MAJOR PROGRAM 1:
Food Preparation and Preservation
MAJOR PROGRAM 2:
Cook Together, Eat Together
MAJOR PROGRAM 3:
Health & Wellbeing
MAJOR PROGRAM 4:
Plate It Up! Kentucky Proud
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.  According to the American Community Survey (2019), 37% of Rockcastle Countians are obese in comparison to 35% of Kentuckians and 17% of residents of the US.  . CES agents will reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.

Long-Term Outcomes:

Long-term Outcomes:

Intermediate Outcomes:

? Intermediate Outcomes:

Initial Outcomes:

? Initial Outcomes:

Evaluation:

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

Date:   June, July & August 2024 Food Preservation workshops:  Hands-on workshops at Extension Office; demos at Farmer's Market

July and August 2024  Food Preparation:  Bread-making Series  6 hands-on workshops: 1 Quick Breads; 2 Basic Yeast Breads; 3 Sourdough starters; 4 Baking Sourdough; 5 Focaccia (Italian) bread

September and October 2024 Food Preparation: Making Fruity Desserts: 3 hands-on sessions 1 pies and pastries; 2 Crumbles and Cobblers; 3  Cakes and Cookies


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, fishing, hunting, farmers markets); 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. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program


Learning Opportunities:

Audience: Families and Individuals

Project or Activity:  Farmers Market Outreach and senior nutrition

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

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

Date:  July and August 2023  Food Preservation demonstrations at Farmers Market




Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Food Stamp program,  Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date:  Fall 2024    International foods workshop:  Flavors from Belize for Rockcastle County Extension Homemakers

   Spring 2025  International foods workshop Flavors from Belize for Wilderness Trail Extension Homemakers


Audience: 4-H Youth

Project or Activity: Afterschool Cooking Clubs;  Smoothie Bike for youth at Health Fairs

Content or Curriculum: 4-H cooking 101-401, Super Star Chef, Super Star Baking Chef

Inputs: Agent training on curriculum, NEP resources, Plate it Up KY Proud recipes

Date: Fall 2024 and Spring 2025



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