Extension
It Starts With Us
SNAP-Education
Assessing Nutritious Foods
Hunter Carroll, Delaney Eubanks, David Coffey
Plate It Up! Kentucky Proud
Food Preparation and Preservation
Faithful Families
According to the Center for Disease Control and Prevention, Kentucky adult obesity rates rank among the 10 highest in the US; in Jackson County 41% of all adults are considered obese. Thirty three percent of Jackson County 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 38.6% of families with related children in Jackson County are living in poverty. With programs for limited income families, SNAP-Ed recipients, homemakers, students and the general public. Cooperative Extension Service will continue to inform and educated concerning proper nutrition, physical fitness, weight management and disease prevention.
Individuals will reduce their risk for nutrition-related health problems.
Individuals will increase food availability by accessing additional healthy foods via community systems (community gardens, WIC, food pantry, etc).
Indicator: Food insecurity decreases.
Individuals will prepare meals at home 5 or more times a week.
Fewer foodborne illnesses will be reported by healthcare providers.
Individuals will adopt one recommendation from the dietary guidelines.
Individuals utilize community systems (farmers market, WIC, food pantry, etc.) that provide access to healthy foods.
Individuals demonstrate food preparation skills.
Individuals engage in good food safety practices.
Individuals will be able to identify the components of a healthy diet as defined by the Dietary Guidelines for Americans.
Individuals will locate community support systems (farmers market, WIC, food pantry, etc.) that provide access to healthy foods.
Individuals will describe food preparation techniques.
Individuals will be able to describe food safety practices.
Indicator: Number of individuals reporting an increase in knowledge related to components of a healthy diet.
Method: Pre/Post evaluation. Web-NEERS Report/In-class self demonstration of skills.
Timeline: Year round
Intermediate Outcome: Individuals will adopt one recommendation for the dietary guidelines for the purpose of improving their diet.
Indicator: Number of individuals who reported adopting at least one of the recommendations for the dietary guidelines.
Method: Pre/Post written evaluation. Web-NEERS report.
Timeline: Year rounds
Long-term Outcome: Individual will reduce their risk for nutrition-related health problems.
Indicator: Individuals will report reduced nutrition-related health problems as a result of making healthy eating choices.
Method: Pre/Post written evaluation. Change in health/disease date from Kentucky County Healthcare Profile Date (CEDIC).Post evaluation will be conducted 3 months after the program ended.
Timeline: Year round
Indicator: Number of individuals reporting knowledge of community systems (farmers market, WIC, food pantry, etc.) that provide for food security.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: Year round
Indicator: Number of individuals reporting an increase in knowledge related to food preparation techniques.
Method: Pre/Post written evaluation. Web-NEERS reports.
Timeline: Year round
Audience: Adults and youth 9 and up
Project or Activity: Food Preservation 101
Content or Curriculum: Food Preservation Curriculum
Inputs: FCS Agent
Date: May-July
Audience: All Public
Project or Activity: Plate it UP
Content or Curriculum: Plate it up
Inputs: FCS Agent
Date: Year round
Audience: Youth 9 and up/Adults
Content or Curriculum: Super Star Chef
Inputs: FCS Agent
Date: Spring/Fall
Audience: Youth age 5-8
Project or Activity: Leap Curriculum
Content or Curriculum: Leap Curriculum
Inputs: FCS Agent
Date: Year round
Audience: Youth age 5-8/Adults
Content or Curriculum: SNAP-ED Curriculum/Character Counts/4-H Cloverbud
Inputs: 4-H Agent
Date: Fall/Spring
Audience: Adults
Content or Curriculum: Where does your money go
Inputs: FCS Agent
Date: Fall
Audience: Adults
Content or Curriculum: NEP Curriculum
Inputs: FCS Agent
Date: Year round
Audience: Adults
Content or Curriculum: Weight the Reality Series curriculum
Inputs: FCS Agent
Date: Year round
Audience: Adults
Content or Curriculum: Gardening classes to learn to grow nutritious foods
Inputs: ANR Agent
Date: Spring
Author: Delaney Eubanks
Major Program: Nutrition and Food Systems General
Kentucky has high rates of obesity, diabetes, and heart disease, not to mention food insecurity and access faced by many communities. Education related to healthy foods, food safety, and where to access healthy foods can help individuals make healtheir choices and understand the importance of nutrtion in health. Cooking Through the Calendar is a program through the Nutrition Education Program that uses NEP Recipe Calendars to teach heathy eating, cooking skills, and food safety for the adul
