Accessing and Utilizing Nutritious Foods Plan of Work

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Lee County CES

Title:
Accessing and Utilizing Nutritious Foods
MAP:
Accessing and Utilizing Nutritious Foods
Agents Involved:
Laken Campbell (FCS). Ted Johnson (ANR)
MAJOR PROGRAM 1:
Active Living and Health Promotions General
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
Community Gardens and Horticulture Therapy
MAJOR PROGRAM 4:
Cook Wild Kentucky
Situation:

In 2019, the percentage of obese adults in Kentucky was 36.5%, ranking it in the top 10 states for highest obesity rates in the country. The percentage of physically inactive Kentuckians was 30.6%, ranking it among the top five most physically inactive states in the nation. Kentucky was also ranked in the top 10 for high percentages of adults with diabetes (13.3%) and adults with hypertension (40.9%).

Long-Term Outcomes:

Lower the chronic disease conditions for the county population.

Save money by preserving produce from gardens.

Save money by preparing foods at home.

Implement skills learned from producing and preserving foods.

Increase access of fresh foods.

Improve physical, social and/or mental health.

Develop employment skills.

Intermediate Outcomes:

Identify and utilize correct method of food preservation.

Identify and purchase healthier foods.

Expand gardens to offset family food cost.

Expand knowledge and skills on food production .

Use Extension diagnostic services.

Be active in gardening.

Diversify plant variety.

Initial Outcomes:

Learn how to increase fruit and vegetable consumption.

Learn how to make wise choices in selecting foods.

Learn production practices, for fruit and vegetables.

Match plants to appropriate planting location.

Increase their knowledge of horticulture and best practices in soil health, water conservation, and chemical use.

Observe horticulture and food preparation demonstrations.

Evaluation:

Initial Outcome: Learn correct, research-based information.

Indicator: Number of participants reporting change in knowledge.

Method: Evaluations/Surveys 

Timeline:2024-2025


Intermediate Outcome: Learn  and demonstrate correct, research-based information.

Indicator: Number of participants reporting change in knowledge.

Method: Evaluations/Surveys 

Timeline:2024-2025


Long-term Outcome: Practice and teach others correct, research-based information.

Indicator: Number of participants reporting change in knowledge.

Method: Evaluations/Surveys 

Timeline:2024-2025

Learning Opportunities:

Audience: Homemakers, General Public, Youth

Project or Activity: Cooking classes

Content or Curriculum: Kids in the Kitchen

Inputs: Agents, specialists

Date: 2024-2025


Audience: County clientele/Homemakers 

Project or Activity: Food Preservation workshops

Content or Curriculum: Food Preservation curriculum

 Inputs: Agents

 Date: Summer 2024

        

Audience: County clientele/4-H clientele/Homemakers 

Project or Activity: Ham Project

Content or Curriculum: Ham Project curriculum

 Inputs: Agents

 Date:  2024-2025


Audience: Adults and Youth

Project or Activity: Raised bed garden tour

Content or Curriculum: Construction & design, soils

 Inputs: Agents

 Date: Fall 2024 and spring 2025


Audience: Homemakers, General Public

Project or Activity:  Workshops gardening production

Content or Curriculum: Soils, irrigation, disease management, recommended varieties, extending the seasons for fall and spring, and insect & weed control.

Inputs: Agents 

Date:  Fall 2024 and spring 2025


Audience: Adults and Youth

Project or Activity: Fall Gardening

Content or Curriculum: Fall fruit and Vegetable Crops using roll covers

Inputs: Agent

Date: Fall 2024 and Fall 2025


Audience: Adults and Youth

Project or Activity: Cook Wild Ky 

Content or Curriculum: Cook Wild Ky

Inputs: Agent

Date: Spring 2025




Success Stories

Harvesting Health: A Meal Kit Event

Author: Laken Campbell

Major Program: Nutrition and Food Systems General

Harvesting Health: A Meal Kit Event

Describe the Issue or Situation.Many families in the community face challenges in accessing fresh, healthy ingredients and lack knowledge about preparing nutritious meals. Additionally, there is a need for greater engagement with local health and wellness resources to promote holistic well-being. The community expressed a desire for opportunities to learn about nutrition, connect with local farms, and access practical health information that could improve family health habits.Describe the Outrea

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