Extension
It Starts With Us
Family & Consumer Sciences Education - Improve Physical and Mental Health
Family & Consumer Sciences Education
Thompson, Imbus, FCS Assistant
Substance Use Recovery - FCS
Active Living and Health Promotions General
Plate It Up! Kentucky Proud
Cook Together, Eat Together
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.
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.
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
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)
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
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)
