Extension
It Starts With Us
Healthy Lifestyle Choices in the Kitchen, the Home, and Rural Living
Healthy Lifestyle Choices
Lisa Hagman-4-H, Bethony Morris-NEP, Angelia Swihart-FCS
Health & Wellbeing
Super Star Chef
Family and Consumer Science
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. CES agents are encouraged to reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.
According to the Center for Disease Control and Prevention, Kentucky adult obesity rates rank among the 10 highest in the US; and, Kentucky youth rank among the 10 highest for obesity in the US. Thirty percent of Kentucky adults report not participating in any physical activity. The CDC also reports Kentucky adults rank in the 10 highest for poor consumption of fruits and vegetables in the US. In addition to these health indicators, according to the US Census, approximately 19% of Kentucky’s total population is living in poverty; and, approximately 27% percent of children and youth under the age of 18 live in poverty.
The 2019 Hancock County Community Assessment survey local individuals and 106 respondents ranked 62 community issues on a scale of "very important" to "not important." The rating scale used to determine the average rating: Very Important/4, Important/3, Not That Important/2, Not Important/1. Health and Wellness ratings included: 3.61 Fewer overweight or obese youth and adults: 3.44 Better use of food safety practices (hand washing, storage, preservation, etc.): 3.41 More individual physical activity opportunities
*47% of Hancock County adult residents are obese (2014-2016: Kentucky Health Facts, Foundation for a Healthy Kentucky)
*16.3% of Hancock County adult residents are diabetic (2014-2016: Kentucky Health Facts, Foundation for a Healthy Kentucky)
*40.3% of Hancock County adult residents have hypertension (2013-2015: Kentucky Health Fact, Foundation for a Healthy Kentucky)
•Individuals will routinely employ healthy dietary practices that promote health and wellness (e.g. consume recommended daily fruits and vegetables and improve food management skills)
• Individuals will reduce the rate of chronic disease and obesity
•Individuals will reduce their risk for nutrition-related health problems.
•Individuals engage in regular physical activity.
•Individuals demonstrate food preparation skills
•Individuals engage in good food safety practices.
•Individuals will describe food preparation techniques.
•Youth will be able to describe food safety practices.
•Youth and adults will recognize the importance of physical activity as part of a healthy lifestyle.
•Youth will recognize hazardous situations and know how to avoid them.
•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
Initial Outcome: Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
Indicator: Number of individuals reporting an increase in knowledge related to the components of a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: conclusion of culinary arts and afterschool club meetings
Initial Outcome: Individuals will describe food preparation techniques.
Indicator: Number of individuals reporting an increase in knowledge related to food preparation techniques.
Method: Pre/Post written evaluation, observation
Timeline: at conclusion of Culinary Arts Club
Initial Outcome: Individuals will recognize the importance of physical activity as part of a healthy lifestyle.
Indicator: Number of individuals reporting understanding the importance of physical activity related to a healthy diet.
Method: Pre/Post written evaluation. Web-NEERS Reports.
Timeline: September 2021
Intermediate Outcome: Individuals demonstrate food preparation skills.
Indicator: Number of individuals who implemented food preparation practices and behaviors.
Method: Pre/Post written evaluation, observation
Timeline: May 2021
Long-term Outcome:
Indicator:
Method:
Timeline:
Audience: Youth Ages 9-12 years
Project or Activity: Summer Cooking Camp
Content or Curriculum: Superstar Chef Camp, USDA MyPlate
Inputs: Community Partners, Food Pantry, Hancock Youth Services Center, Churches, Grocery Stores, Homemakers,
Date: Summer 2023
Audience: 4-H Culinary Arts Club
Project or Activity: monthly club meetings: food prep, food safety, nutrition
Content or Curriculum: Super Star Chef, Plate it Up, Teen Cuisine, 4-H Poultry Barbecue, 4-H Foods Core Curriculum
Inputs: Hancock County Middle School, Hancock County High School, Hancock County Youth Services Center
Date: SPRING 2025
Audience: Afterschool 4-H Clubs
Project or Activity: monthly club meetings: healthy snacks, foods, and physical activity
Content or Curriculum: Professor Popcorn, 4-H Health Curriculum, Plan, Eat, Move, etc.
Inputs: NHES Afterschool program, SHES Afterschool program
Date: September 2024-May 2025
Audience: Middle School 4-H Clubs
Project or Activity: Club meetings: healthy snacks, healthy lifestyle choices
Content or Curriculum: Health Rocks!, 4-H Health Curriculum
Inputs: Hancock County Middle School
Date: October 2024-April 2025
Audience: 4-H Teen Club members
Project or Activity: club meetings: distracted driving, impaired driving, healthy snacks
Content or Curriculum: 4-H foods Core Curriculum, FCS 4-H Core Curriculum
Inputs: Hancock County High School
Date: September 2024-April 2025
Audience: 4-H Cloverbud Club
Project or Activity: Monthly club meetings, healthy snacks, foods, and physical activity
Content: 4-H Health Curriculum
Inputs: Volunteer Leaders
Date: September 2024-May 2025
Indirect Learning Opportunities:
•Chop Chop Magazine
•Nutrition Education Newspaper Articles
•Community Event Fairs
•Newsletter Distribution
•Website/Social Media Educational Message
•NEP Calendar Distribution
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Basic Food Preservation According to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. With the recent interest in gardening, homesteading, self-reliance and more people looking to food as health, interest in food preservation and preparation has grown. A series of Food preservation workshops have been offered. Teaching adults to preserve
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Everything SourdoughThe popularity of sourdough bread has risen recently, seen in an increase in bakery sales and home bakers making sourdough bread in their home. Sourdough bread has a unique flavor, texture, and potential health benefits.Traditional sourdough bread made with wild yeast and bacteria has several benefits over bread made with commercial baker’s yeast. Because of the organic acids produced by the Lactobacillus bacteria, sourdough has a
