Accessing Nutritious FoodsPlan of Work

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Martin County CES

Title:
Accessing Nutritious Foods
MAP:
Accessing Nutritious Foods
Agents Involved:
FCS, 4-H, Ag
MAJOR PROGRAM 1:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 2:
Nutrition and Food Systems General
MAJOR PROGRAM 3:
Cook Together, Eat Together
MAJOR PROGRAM 4:
Recipes for Life
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 training consumers and producers to maximize local access to food products from farm to table. 100% of the children in Martin County are eligible for free lunch programs.  This indicates that at least 40% of all students in Martin County Schools are living below the poverty line.

Long-Term Outcomes:

•Martin County population will increase average fruit and vegetable consumption by 1 or more servings per day

•Martin County Citizens 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

Intermediate Outcomes:

·Increase the number of people who access more local foods.

·Increase the number of people who redeem Farmer’s Market Nutrition Program benefit.

·Increase the number of people who plant, harvest and preserve produce.

·Increase the number of people who Apply improved food preparation skills, food management skills, food safety and healthy eating habits.

·Increase the number of youth who access other food sources when not in school.


Initial Outcomes:

·Increase the number of people who access more local foods.

·Improve food and nutrition-related skills (e.g. gardening, preparation and preservation techniques, safe food handling, food resource management)

·Increase confidence in ability to employ healthy eating practices 

Evaluation:

Evaluation

Initial 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


Intermediate Outcome: Preparing 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


Intermediate 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


Long-Term 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

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, 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: Cook Together Eat Together, Mastering Food Choices, Dining with Diabetes, Super Star Chef, Champion Food Volunteer, Faithful Families, Body Balance, Plate It Up! Kentucky Proud Resources, plans for prenatal- and infant/toddler-specific curriculum, resources for early care and education settings

Inputs: Programmatic materials, paid staff, community partners, faith-based organizations, health coalitions

Date: Ongoing projects throughout the year


Project or Activity:  Food Preservation

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

Inputs: Paid staff, volunteers, facilities, programmatic materials, NEP

Date: July – September for adults and youth


Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners

Date:  Ongoing projects throughout the year


Audience:  Families and Individuals

Project or Activity: Martin County Senior Center Outreach

Content or Curriculum: FitBlueKy and Seasoned Newsletters 

Inputs: Nutrition Education Program (NEP)

Date: Ongoing projects throughout the year


Audience:  Families and Individuals

Project or Activity: Faithful Families at Inez local churches 

Content or Curriculum: Faithful Families/Healthy Choices For Everybody

Inputs: Nutrition Education Program SNAP-Ed Assistant, Volunteers 

Date: July - September  (tentatively scheduled)


Audience:  Communities

Project or Activity: Programs to Go Bags - Youth and Adults

Content or Curriculum: Plan Eat Move, WallyCat, Victory Garden Program 

Inputs: Nutrition Education Program and Agent Collaboration 

Date: Ongoing projects throughout the year



Success Stories

Inez Elementary Afterschool Club

Author: Asya Jarrell

Major Program: Nutrition and Food Systems General

Food insecurity is a critical issue nationwide, with Martin County facing particularly high levels of poverty. This widespread economic challenge significantly contributes to food insecurity among our students. As a result, all students in the county qualify for free or reduced lunch, underscoring the urgent need for support. In response, Martin County CES is partnering with Martin County Schools twice a week (Tuesdays-IES and Thursdays-MCMS) to educate students on the importance of food an

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