Accessing Nutritious Foods and Equity of Resources

Accessing Nutritious Foods and Equity of Resources Plan of Work

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Scott County CES

Title:

Accessing Nutritious Foods and Equity of Resources

MAP:

Healthy Individuals, Families, and Communities

Agents Involved:

Flynt, Faris, Brewer, Adkins

MAJOR PROGRAM 1:

Community Gardens and Horticulture Therapy

MAJOR PROGRAM 2:

Recipes for Life

MAJOR PROGRAM 3:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 4:

Food Preparation and Preservation

Situation:

Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals, and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.

Long-Term Outcomes:

Participants in Scott County Extension Programs will increase average fruit and vegetable consumption by 1 or more servings per day
Participants in Scott County Extension Programs improve food management skills and healthy eating habits
Youth will be food secure when school is not in session
People accessing emergency food sources will select from nutrient dense items
Participants in Scott County Extension Programs will increase consumption of locally grown foods (ex. Farmers market or personal gardens).

Intermediate Outcomes:

Increase number who:
Access more local foods
Redeem Farmer’s Market Nutrition Program benefits.
Plant, harvest, and preserve produce
Apply improved food preparation skills, food management skills, food safety and healthy eating habits

Increase number of:
Youth who access other food sources when not in school
Households accessing emergency food sources
Households accessing fresh, locally grown fruit and vegetables

Initial Outcomes:

Understand the importance of sustainable local agriculture to individual health and financial well-being
Learn to grow, prepare, and preserve food
Learn to incorporate unfamiliar foods or foods not currently eaten into a nutrient dense diet
Increase knowledge and understanding of healthy eating, food safety, and food resource management
Learn about community support services to increase food security
Youth are more open to trying new foods from local sources

Evaluation:

Initial Outcome: Citizens will increase their knowledge of healthy food choices and food preparation safety.
Indicator: Attending training and marketing opportunities
Method: Food preservation workshops, gardening camp, plate it up sampling at farmers market, MyPlate curriculum, 4-H demonstrations of food sampling in schools, food safety curriculum, SNAP Education
Timeline: Year round

Intermediate Outcome: Apply knowledge of food preparation and seek healthy food choices including local options.
Indicator: higher attendance at farmers market and/or garden expo, WIC/SNAP benefits being redeemed, community garden usage
Method: gardening classes, farmers market opportunity, food safety demonstration/workshop
Timeline: Year round

Long-term Outcome: More people choosing nutritious options
Indicator: attendance and application of food preservation workshops, surveys, lesson evaluation tools
Method: distributing surveys at farmer's market and food preservation workshop; redemption of WIC/SRFMNP/SNAP benefits increase
Timeline: Year round

Learning Opportunities:

Audience: Youth
Project or Activity: Food sampling, and Cooking Demos in Schools
Content or Curriculum: plate it up recipes, MyPlate
Inputs: curriculum, materials, samples, school buy in
Date: During school year, Spring through Summer

Audience: Youth
Project or Activity: Gardening and nutrition
Content or Curriculum: plate it up recipes, MyPlate, Horticulture curriculum, and 4-H Horticulture Club.
Inputs: curriculum, materials, samples, school buy in, Ed Davis Center, Migrant Education, and 4-H Horticulture Club.
Date: During school year, Spring through Summer

Audience: General public
Project or Activity: Farmer's Market
Content or Curriculum: Plate it Up recipes and samples, educational programs, Farmers Market Toolkit
Inputs: samples, curriculum, recipes
Date: Summer-Fall

Audience: Adults and Youth
Project or Activity: Garden plots and 4-H gardening
Content or Curriculum: 4-H and master gardener
Inputs: curriculum, materials, space, staff, volunteers
Date: Spring-Fall

Audience: General public
Project or Activity: master gardener lawn and gardener expo
Content or Curriculum: Farmer's Market, Horticulture
Inputs: staff, office equipment, materials, volunteers
Date: Spring

Audience: General Public
Project or Activity: Food preservation workshops
Content or Curriculum: water bath canning, pressure canning, dehydration, and freezing techniques
Inputs: volunteers, materials, supplies, retired FCS Agents
Date: Summer

Audience: Extension Homemakers
Project or Activity: lesson leader training related to healthy choices
Content or Curriculum: lesson leader training
Inputs: staff, office equipment, materials
Date: Spring through Summer

Audience: General public
Activity: Local Foods Producer Panel
Content or Curriculum: Buying local produce, Farmers Market, and CSA information
Input: Facilities, staff, video equipment, advertising, giveaways
Date: Spring

Audience: Youth
Activity: Outdoor Cooking
Content or Curriculum: SNAP-Ed publications for Outdoor Cooking
Input: Publications, staff, equipment, volunteers
Date: Summer

Audience: Adult and Youth
Activity: Grow Your Own
Content or Curriculum: SNAP-Ed publications for Grow Your Own
Input: Publications, staff, equipment, volunteers
Date: Spring, Summer, Fall

Audience: Adults, Youth
Activity: Rehabilitation Garden Program
Content or Curriculum: Recovery Garden Toolkit; grant money, SNAP-Ed and UK - CAFE publications, staff, equipment, volunteers
Date: Fall - Spring

Audience: Adults
Project or Activity: Wellness with Chronic Illness
Content: Diabetes Prevention Program (DPP)/FCS Curriculum
Inputs: Staff, FCS resources, grants, UK Health Care, etc.
Date: Year Round

Audience: General Public
Activity: Hook and Cook
Content or Curriculum: Kentucky Fish and Wildlife and Extension information
Input: Staff, office equipment, curriculum, materials
Date: Summer

Audience: General Public
Activity: Cook Wild/Field to Fork
Content or Curriculum: Kentucky Fish and Wildlife and Extension information
Input: Staff, office equipment, curriculum, materials
Date: Fall

Audience: Youth and Adults
Project or Activity: Food Sciences
Content or Curriculum: FCS Cooking, Food Safety, and Culinary Sciences Materials.
Inputs: Staff, SNAP/FCS Curriculum, Community Partners, etc.
Date: Spring

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