Extension
It Starts With Us
Health and nutrition education, physical activity, aging, and chronic disease awareness/prevention.
Health, Wellness, and Quality of Life
FCS, 4-H, and ANR
Nutrition and Food Systems General
Local Food Systems
Active Living and Health Promotions General
Health & Wellbeing
According to CEDIK's Livingston County data profiles (updated Winter 2014), in Livingston County 14.6% of adults have diabetes, 33.8% of adults are obese, and there are no public parks or public gyms for residents to utilize for physical activity. Obese individuals are at increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of cancers. The obesity rate in Kentucky increased 90 percent over the last 15 years. Thirty percent of individuals in the Commonwealth report no leisure-time physical activity. This is also true in Livingston County. Increased consumption of unhealthy food, stress, and built environments that do not promote physical inactivity are largely responsible for the obesity epidemic. As a result, Livingston County residents are dying from heart disease and cancer at higher rates than all Americans and they have a lower life expectancy, 75.5 years, compared to 78 years nationally. Also, 100% percent of children in the county are eligible for free or reduced lunch, deeming the entire county eligible for SNAP education programs. After receiving these statistics, the Healthy Living Healthy Livingston committee, FCS Advisory Council, and County Extension Council have deemed health, nutrition, and physical activity as awareness issues that need to be addressed through extension programming. 2016 KIP Data revealed 30 day use of inhalants and OTC drugs with 10th graders dropped significantly from the 2014 KIP data report. Kentucky 10th grade youth surveyed reported three times the National average with smoking.
Livingston County families and individuals will increase consumption of fruits and vegetables, develop a healthier eating lifestyle, and spend food dollars more wisely. Clients will be able to manage and prevent the risk, debilitation, and premature death related to diabetes, cancer, heart disease, stroke and hypertension. The goal is to increase policies that address obesity, physical inactivity, and promotion of proper nutrition. The aging population will be more knowledgeable of ways to embrace aging, prevent falls, and recognize and treat signs of Alzheimers and dementia. Reduction of alcohol and drugs use among middle school and high school aged youth.
(A) use improved food preparation and food safety skills
(B) gain knowledge of developing healthy habits
(C) access quality nutritious foods while stretching food dollars
(D) increase physical activity in families and communities to decrease time spent on sedentary behaviors
(E) avoid abuse of drug & alcohol
(A) learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
(B) increase knowledge and understanding of healthy eating, food safety, and food resource management
(C) look for ways to access more local foods
(D)learn to grow, prepare and preserve food
(E) Adult weight management practices
(F) Healthy aging and reduction of chronic disease
(G) Practice and promotion of daily physical activity
(H) Learn the consequences of drug & alcohol use
Long-Term Outcome: Obesity in school population will decrease, decreased drug use
Indicator: FRYSC information regarding child weight screening, annual SNAP report data, upcoming KIP data report
Method: Information gathered from the schools
Timeline: Yearly
Intermediate Outcome: Families start to change eating habits, Youth share experiences with others & stimulate discussion
Indicator: Survey
Method: distributed through extension, FRYSC, and 21st Century Grant after school programs, Truth & Consequences follow up survey
Timeline: bi-annually
Initial Outcome:
Number of individuals and families reached with information about improving nutrition and physical activity and food preparation and safety methods.
Indicators: Number of those who reported understanding the benefits of physical activity. Youth identify possible outcomes of drug & alcohol use.
Number of those who gained knowledge about eating healthy foods.
Number of children, youth and adults, who are inspired to make lifestyle changes.
Method: Class evaluations with survey and demonstration of methods.
Timeline: Immediately after completion of classes & event
Audience: Community members/ volunteers/ clients
Project or Activity: Mental Health First Aid/ Youth and Adult
Content or Curriculum: Mental Health First Aid
Inputs: FCS, 4-H, and ANR agents
Date: Three times per year
Audience: Food Preservation Workshops
Project or Activity: Food Preservation Workshops
Content or Curriculum: Canning and food preservation curriculum
Inputs: FCS agent
Date: Fall
Audience: Adults, producers, farmers, general audience
Project or Activity: Farm to Plate
Content or Curriculum: Extension specialists, agents, and beef producers
Inputs: ANR
Date: Spring
Audience: Adults
Project or Activity: Choose to Lose Series
Content or Curriculum: Weight The Reality Series curriculum
Inputs: FCS agent
Date: annually
Audience: North Livingston Elementary School and South Livingston Elementary
Project: Wellness Day
Content or Curriculum: Extension publications and curriculum (Hygiene, Sun Care, Physical Activity, Healthy Eating, SNAP)
Input: 4-H, ANR, and FCS., and Livingston County Hospital
Audience: SNAP-ED Families
Project or Activity: Nutrition classes and individual classes
Content or Curriculum: Nutrition Education Curriculum and social marketing items
Inputs: SNAP-ED assistant, FCS , 4-H, and PACS
Date: Monthly
Audience: High School Freshmen
Project or Activity: Truth & Consequences: The Choice is Yours
Content or Curriculum: 4-H FCS/ T&C Curriculum
Inputs: 4-H agent, FCS agent, Volunteers, community leaders, extension staff, FRSYC, MAPP
Date: Annually
Audience: 4-H Campers
Project or Activity: 4-H Summer Camp
Content or Curriculum: 4-H Health Curriculum
Inputs: 4-H agent, ANR, FCS, 4-H Youth, and Volunteers
Date: Summer
Audience: 4-H youth
Project or Activity: Summer Day Camps
Content or Curriculum: 4-H Health Curriculum
Inputs: 4-H agent, FCS agent, ANR, 4-H Youth, Volunteers
Date: Summer
Author: Joni Phelps
Major Program: Food Preparation and Preservation
University of Kentucky Cooperative Extension Family & Consumer Sciences (FCS) programs are designed to teach people of all ages basic skills that will last a life-time. One of the most common skills taught is cooking. Family & Consumer Sciences (FCS) agent, Joni Phelps, held Basic Homemade Pasta Workshops in 3 locations in Western Kentucky sharing her love for Italian cuisine. The workshops began with an introduction to the history of pasta and its various types. Twenty-eight (28) partic
