Making Healthy Lifestyle ChoicesPlan of Work

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Edmonson County CES

Title:
Making Healthy Lifestyle Choices
MAP:
Family and Consumer Sciences
Agents Involved:
Laura-Grace Vincent FCS/4-H Agent
MAJOR PROGRAM 1:
Nutrition and Food Systems General
MAJOR PROGRAM 2:
Food Preparation and Preservation
MAJOR PROGRAM 3:
LEAP
MAJOR PROGRAM 4:
Super Star Chef
Situation:

The obesity epidemic threatens the quality and years of life of Kentuckians. Obese individuals are at

increased risk for many chronic health conditions, including type 2 diabetes, heart disease, stroke, and some types of

cancers. The obesity rate in Kentucky increased 90 percent over the last 15 years. Thirty percent of individuals in the

Commonwealth report no leisure-time physical activity. Increased consumption of unhealthy food, stress, and built

environments that promote physical inactivity are largely responsible for the obesity epidemic. As a result,

Kentuckians are dying from heart disease and cancer at higher rates than all Americans and they have a lower life

expectancy, 75.5 years, compared to 78 years for Americans. Minorities and individuals residing in Appalachia bear a

heavier brunt of the obesity and chronic disease burden. The goal of the Making Healthy Lifestyle Choices Initiative is

to reverse these trends by

Long-Term Outcomes:
Intermediate Outcomes:
Initial Outcomes:

Change in awareness, knowledge, opinions, skills, and attitudes needed to make informed choices regarding:

Evaluation:

Initial Outcome:

Indicator:

Method:

Timeline:

Intermediate Outcome:

Indicator:

Method:

Timeline:


Long-term Outcome:

Indicator 

Timeline:

Learning Opportunities:

Audience: Youth Pre-K-3rd grade

Project or Activity: Youth Wellness

Content or Curriculum: LEAP,. Professor Popcorn

Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, Homemakers, Kentucky CES publications and SNAP/NEP resources

Date: ongoing


Audience: Youth 9-18

Project or Activity: 4-H Food Preparation, 4-H Cooking Clubs

Content or Curriculum: Super Star Chef, My Plate, Blender Bike

Inputs: FCS and 4-H agents, volunteers, SNAP/NEP resources, KSU agent Bridgett Poteet

Date: Ongoing


Audience: Adults, 4-H members, current and potential extension users, Homemakers 

Project or Activity: canning, freezing, pickling and freeze drying

Content or Curriculum: Food Preservation Program

Inputs: Kentucky Cooperative Extension Service (CES) agents, program assistants, specialists and volunteers, Kentucky CES publications and resources KSU agents, volunteers, 

Date: Ongoing

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