Campbell County CES

Title:

Family & Consumer Sciences Education - Improve Physical and Mental Health

MAP:

Family & Consumer Sciences Education

Agents Involved:

Thompson, Imbus, FCS Assistant

MAJOR PROGRAM 1:

Substance Use Recovery - FCS

MAJOR PROGRAM 2:

Active Living and Health Promotions General

MAJOR PROGRAM 3:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 4:

Cook Together, Eat Together

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. Cooperative Extension Service agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities. Focusing on a foundation of overall direct health education to increase health literacy and ability to make healthy lifestyle choices, including, creating spaces or opportunities for active living and health behaviors. Mental health has always been an important part of one’s overall health, but unfortunately, often a taboo subject.   The need for mental health awareness and education is expected to increase due to the effects of the COVID-19 Pandemic.  According to the CDC, during the pandemic, more than three in 10 adults reported having symptoms of anxiety and/or depressive disorder since May 2020 in the U.S. Thirty-five-point two percent of adult Kentuckians reported having symptoms of anxiety and/or depressive disorder in May 2021, which was higher than the national average.  

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

Routinely meeting 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)

Community environment promotes healthy behaviors where people live, learn, work, and play

Reduce the rate of chronic disease and obesity

The prevention and/or reduction of substance use and its related consequences.

Changed public perception of substance use via stigma reduction.

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  

Generate positive attitudes toward changing lifestyle choices to be more healthy

Increase intake of fruits, vegetables, and other nutrient-dense foods

Improve self-efficacy in physical activity, movement, and active routes to destinations 

Decrease tobacco/ substance use

Reduced stigma from local community members

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

Increase awareness about lifestyle choices and chronic disease (e.g. tobacco use, poor nutrition, and lack of physical activity) 

Increase confidence in ability to employ healthy practices 

Improve food and nutrition-related skills (e.g. preparation techniques, safe food handling)

Increase motivation to be active

Increase awareness of accessible safe places for activity

Increased knowledge of substance use prevention, addiction, and recovery (or related subject matter)

Evaluation:

Outcome:   Nutrition knowledge, skills, and competencies

Indicator:   Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; increased food preservation knowledge; demonstrated recommended food preservation practices

Method: Self-report surveys; specific curricula or program evaluations

Timeline:   Pre-post implementing curricula or program

 

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

 

Outcome:  Dietary intake 

Indicator:  Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily

Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations

Timeline: Pre-post implementing curricula or program

 

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 freezing and/or drying. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program

 

Learning Opportunities:

Audience: Families and Individuals

Project or Activity:  Discover Extension T.V. Shows

Content or Curriculum: U.K. FCS and Horticulture Publications, Health Bulletins, Cook Together, Eat Together, Mastering Food Choices, Dining with Diabetes, Faithful Families, Plate It Up! Kentucky Proud resources, NEP resources-Plant, Eat, Move

Inputs: FCS and Horticulture Agents, Campbell County Media Central T.V. Public Access, Campbell County Extension Educational Gardens and Agent Demonstration Kitchen 

Date: Filming throughout the year based on topics

 

Audience: Aging Adults

Project or Activity: Wits Workout

Content or Activity: Wits Workout Curriculum

Inputs:  Wits Workout, FCS Agent

Date: Teach weekly for 6 weeks , January/February 2025

  

Audience:  Northern Kentucky Area Public/Homemakers

Project or Activity: End of Life Series

Content or Activity: UKY Publications

Inputs:  Northern KY FCS Agents (Boone, Kenton, and Campbell) Leaders/Speakers-Experts in the field, UK FCS Curriculum and Publications

Date:  September 4, September 25, October 2

 

Audience: Campbell Ridge Elementary Students

Project or Activity:  Yoga for Kids

Content or Activity:  Yoga for Kids 4-H curriculum

Inputs:  FCS Agent, Family Resource Coordinator

Date:  TBD (meet once a week for 6 weeks) Spring 2025 (dependent on the school schedule)

 

Audience: Campbell Ridge Elementary Students

Project or Activity:  Mindfulness

Content or Activity:  Youth Strong Helping Youth and Families in Times of Disaster and Stress

Inputs:  FCS Agent, FCS Assistant, Family Resource Coordinator

Date:    (meets monthly for 4 months) Fall 2024 (dependent on the teacher’s schedule)

Success Stories