Extension
It Starts With Us
Nutrition, Food Systems and Health Promotions
Nutrition, Food and Health
Messenger, FCS; Hayward, SNAP-Ed; Anderson ANR
LEAP
Active Living and Health Promotions General
Food Preparation and Preservation
Local Food Systems
Kentucky’s prevalence of obesity and related diseases are among the highest in the United States. The participation of Extension agents from all disciplines is essential to provide education and leadership to improve policies, systems and environments so that all Kentuckians have access to healthy food and opportunities for physical activity. 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. Individuals, families and communities also need tools and environments that support healthy and active lifestyle choices.
Kentucky families will prevent or postpone the onset of chronic disease and obesity by making half their plates fruits and vegetables, eating whole grains, switching to non-fat or low-fat milk and milk products, choosing lean protein sources, improving food resource management practices and improving food safety practices.
Individuals will routinely meet physical activity and dietary recommendations that promote health and wellness (e.g. 150 minutes a week of moderate activity and consuming recommended daily fruits and vegetables).
Kentuckians will make behavior changes to improve healthy eating, food resource management, physical activity and reduced sedentary behavior, and food safety. Organizations will adopt and promote nutrition supports and physical activity and reduced sedentary behavior supports. 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. Generate positive attitudes toward changing lifestyle choices to be more active.
Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management). Increase motivation to access and prepare healthier foods. Increase awareness about lifestyle choices and chronic diseases (lack of physical activity). Increase motivation to be active.
Initial Outcome: Individuals will improve their intake of fruits and vegetables and increase physical activities.
Indicator: Percentage of individuals who consistently make healthy diet choices and participate in physical activity.
Method: Food recalls; Entry and Exit Data; Pre and post evaluations
Timeline: Following programs and 3 and 6 month follow-up evaluations
Intermediate Outcome: Preparing and preserving food
Indicator: Number of individuals who reported: preparing home cooked meals; modifying ingredients and/or preparation techniques to improve nutrition
Method: Self-report survey and program evaluations
Timeline: Pre and post implementing programs
Long-term Outcome: Chronic Disease Prevention
Indicator: Participants who had one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose) improved
Method: Self-report surveys and pre and post evaluations
Timeline: Ongoing
Audience: Limited Income Adults and Families
Project or Activity: SNAP-Ed
Content or Curriculum: Healthy Choices for Everybody
Inputs: Programmatic Resources, Community Partners, 21st Century Program, Health Coalition, Volunteers
Date: Healthy Choices for Healthy Families is year round through SNAP-Ed program
Audience: Cumberland County Families
Project or Activity: Food Preparation/Family Mealtime
Content or Curriculum: Cook Together, Eat Together
Inputs: Programmatic Resources, Community Partners, 21st Century Program, Health Coalition, Volunteers
Date: Cook Together, Eat Together-21st Fall 2024
Audience: Youth
Project or Activity: Youth Projects and Curriculum
Content or Curriculum: LEAP
Inputs: Youth, CCES teachers, CCES students grades Kindergarten through 3rd
Date: September through April
Audience: Youth
Project or Activity: Youth Projects and Curriculum
Content or Curriculum: Recipes for Life
Inputs: CCES administration and staff, CCES 5th Grade Students, volunteers, program materials
Date: September-April
Audience: Youth
Project or Activity: Youth Projects and Curriculum
Content or Curriculum: MyPlate
Inputs: CCES teachers, CCES 4th Grade students, program materials
Date: September-April
Audience: Cumberland County Families
Project or Activity: Food Preservation
Content or Curriculum: Food Preservation and Gardening Curriculum
Inputs: Cumberland county youth and adults
Date: Summer 2024
Author: Deborah Messenger
Major Program: Nutrition and Food Systems General
Dietary choices are the number one risk factor for chronic disease. In the United States, 7 out of the 10 leading causes of death are directly related to diet. This is largely because risk factors like high blood pressure, high blood sugar, and high cholesterol are connected to the foods we eat. Food insecurity, or not having access to or the ability to afford nutritious food, is largely contributing to the increased prevalence of diet-sensitive chronic conditions. Because of the known health ou
