Nutrition from the Ground UpPlan of Work

Back to the Program

Webster County CES

Title:
Nutrition from the Ground Up
MAP:
Improve Physical and Mental Health
Agents Involved:
Raymer, Shadrick
MAJOR PROGRAM 1:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 2:
Health & Wellbeing
MAJOR PROGRAM 3:
LEAP
MAJOR PROGRAM 4:
Nutrition and Food Systems General
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.In addition to accessing nutritious foods, it is important that our youth is exposed to nutritious foods through our programs that they may not have otherwise tried or known about. 



Long-Term Outcomes:



Intermediate Outcomes:


Initial Outcomes:
Evaluation:

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


OutcomePreparing 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 water bath canning, pressure canning, freezing, or drying. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program



I

Learning Opportunities:


Audience: Communities


Project or Activity:  Farmers Market Outreach

Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

Inputs: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons


Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum: Faithful Families, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings

Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit 

Date: Ongoing projects throughout the year



Audience: Families and Individuals


Project or Activity:  Food Preparation for Better Health

Content or Curriculum: Mastering Food Choices, Dining with Diabetes, Super Star Chef, Plate It Up! Kentucky Proud Resources, LEAP

Inputs: Programmatic materials, paid staff, community partners, health coalitions

Date: Ongoing projects throughout the year


Project or Activity:  Food Preservation

Content or Curriculum: Publications, Trainings, Home-Based Micro-Processing Training

Inputs: Paid staff, volunteers, facilities, programmatic materials

Date: July – September for adults and youth


Audience: Beef producers and consumers, farmers, families

Project or Activity: Pasture to Plate and More

Content or Curriculum: Beef it’s What’s for Dinner from Kentucky Beef Council, Extension Publications on food safety, USDA

Inputs: Extension Specialists, Agents, KBN, Cattleman’s Association

Date:Spring


Audience: Preschoolers

Project or Activity: LEAP

Content or Curriculum: LEAP, CES publications

Inputs: Agent, Program assistant, school teachers

Date: School year


Audience: Adults and children

Project or Activity: Ag Expo, Taste testing in the community, farmers market, food bank and schools, What’s Cooking Classes, POP Club at farmers market, PIU recipe challenge

Content or Curriculum: Plate It Up KY Proud, SNAP publications, calendars, food preservation and food safety publications, curriculum/resources for POP club

Inputs: Agents, Family Resource Coordinator, community partners such as but not limited to local banks, KY Farm Bureau and County Extension Office

Date: All year


Audience: Adults that receive food from food pantry

Project or Activity: Lessons on food preparation, stretching food and food dollars

Content or Curriculum: SNAP materials, UK financial publications, PIU recipes

Inputs: Agent, assistant, food bank director

Date: All year




Back to the Program