Whitley County CES

County Emphasis:

County Health and Well-Being

Concentration 1:

Health and Wellbeing

Concentration 2:

Food Safety, Quality, and Access

Concentration 3:

Plant Production and Management

Situation:

Health and well-being in Kentucky are shaped by access to nutritious food, safe environments, healthcare, and sustainable agricultural systems. However, disparities in resources and education contribute to high rates of chronic disease and lower quality of life. Access alone is not enough—many lack the knowledge to grow, prepare, or preserve healthy food safely.

The Kentucky Cooperative Extension Service addresses these challenges through community partnerships, food access initiatives, and education on nutrition, food safety, and disease prevention. Guided by the National Framework for Health Equity and Well-Being and the 2023 Needs Assessment, CES promotes public health through comprehensive wellness programming.

Sustainable plant production also supports well-being. Extension helps producers improve soil health, crop yields, and farm sustainability through conservation practices, pest management, and climate-resilient strategies. These efforts benefit individual health, local economies, and Kentucky’s agricultural future.

Youth Focus

Many Kentucky youth face rising health risks, including obesity, mental health challenges, and chronic absenteeism. The 2024 Extension Needs Assessment identified critical youth priorities: mental wellness, obesity prevention, bullying, and access to nutritious food.

Kentucky 4-H addresses these issues by supporting youth across five domains of health—physical, emotional, social, spiritual, and intellectual—through programs that build confidence, resilience, and life skills.

To ensure a sustainable future, 4-H also engages youth in plant and soil science education. Through hands-on projects, young people explore science, agriculture, and environmental stewardship, gaining skills that prepare them for future careers and community leadership.

County Situation:

Access to fresh fruits and vegetables is essential to preventing chronic diseases and improving overall well-being. However, many residents in Whitley County, Kentucky, struggle with food insecurity, limited access to affordable and nutritious options, and a lack of knowledge about safe food preparation and preservation. These challenges are reflected in the county’s high rates of obesity, diabetes, and other nutrition-related conditions. In fact, 40% of adults in Whitley County are classified as obese, and 17% have been diagnosed with diabetes.

To address these issues, the Whitley County Cooperative Extension Service (CES) delivers targeted education and community programs to increase access to fresh produce and promote healthy eating habits. CES initiatives include food preservation workshops, nutrition education, and collaborations with partners like the Kentucky Department of Agriculture, Community Farm Alliance, and Kentucky Department of Fish & Wildlife to strengthen the local food system and create sustainable change. In 2023, CES reached over 2,000 residents through nutrition-focused programming and distributed more than 500 food preservation guides.

Youth health is a particular focus, with Kentucky 4-H playing a vital role. In Whitley County, 4-H programs teach nutrition, cooking skills, and financial literacy, helping young people build lifelong healthy habits. Survey data shows 69% of participants learned about healthy food choices, while many reported increased kitchen confidence and more frequent family meals. In total, over 300 youth participated in health-related 4-H programs.

Agriculturally, the county features small-scale farms and diversified enterprises. Extension programming supports producers and home gardeners through education on sustainable practices, soil health, pasture management, and home horticulture. Services like soil testing, Master Gardener training, and one-on-one consultations equip both new and experienced growers to improve productivity and sustainability. In the past year, CES conducted 186 soil tests and trained 15 new Master Gardeners.

By bridging gaps in access, education, and agricultural support, the Whitley County Extension Service fosters healthier individuals, more resilient youth, and a stronger local food system. Their efforts helped generate more than $30,000 in estimated economic impact through food system initiatives.

Long-Term Outcomes:

• Routinely meeting guidelines and recommendations for health behaviors that promote wellness and quality of life
• Reduced rate and burden of non-communicable chronic diseases and injury
• Decreased health disparity prevalence in Kentucky counties
• Decrease in the number of Kentuckians with chronic health conditions such as diabetes, obesity and cardiovascular disease.
• Improved quality of life
• Decrease in the number of Kentuckians with chronic health conditions such as diabetes, obesity and cardiovascular disease.
• More Kentuckians routinely met the guidelines for the consumption of (locally-grown) fresh fruits and vegetables.
• Individuals and families of all incomes levels have access to affordable and nutritious foods
• Family farms become economically viable.
• Kentucky’s local food and agriculture industry are thriving.
• Youth report reduced risk for poor health, developmental delays, obesity, and malnutrition. LJ
• Youth increase educational outcomes.  LJ
• Youth decrease poor overall health. LJ
• Reduce stress and anxiety in seniors. 
• Social interaction and community engagement help combat feelings of loneliness and isolation.
• Improve dexterity, coordination, and hand-eye coordination. LJ
• Increased number of youth who pursue employment in the health and well-being field. 
• Youth will increase contributions to their communities through applying critical thinking, problem-solving, and effective communication learning in the 4-H Health and Well-Being Core Content Area. LJ

Intermediate Outcomes:

• Increased health-promoting behaviors that support family, community, and occupational health and safety LJ 
• Improved dietary habits through: consumption of more fruits and vegetables, a variety of proteins and the number of meals prepared at home.
• Increased number of entrepreneurial food businesses.
• Increased production of Kentucky-grown food and increased market opportunities for those products.
• Increased number of individuals who regularly participate in arts programming
• Expanded arts interest outside of Extension Community arts programming
• Youth will practice making wise nutrition choices LJ 
• Youth will practice food safety. LJ 
• Youth will access nutritious foods. LJ 
• Youth will prepare nutritious foods. LJ 
• Youth will eat a variety of healthy foods daily.
• Youth will practice general wellness habits. LJ 
• Youth will increase physical activity. LJ 

Initial Outcomes:

• Increased knowledge of positive mental health practices
• Increased knowledge of general wellness practices LJ 
• Increased knowledge about health-promoting behaviors.
• Increased awareness of community resources to support health-promoting behaviors.
• Increased confidence in making decisions related to health-promoting behaviors.
• Improved skills related to health-promoting behaviors LJ 
• Improved skills related to safe food preparation and food preservation.
• Increased participation in Home Based Micro Processing workshops.
• Increased awareness of Extension resources and programs supporting food access.
• Increased awareness and accessibility of community resources available to access fresh foods.
• Increase physical activity. LJ 
• Increased motor skills LJ 
• Increase participation in arts programming
• Increase skills related to arts LJ 
• Increased knowledge and awareness of healthy habits and practices among youth. LJ
• Improved attitudes and beliefs towards healthy habits and practices among youth. 
• Youth will learn how to make wise nutrition choices.  LJ
• Youth will learn the importance of food safety.  LJ
• Youth learn how to access nutritious foods.  LJ
• Youth will learn how to prepare nutritious foods.  LJ
• youth will eat a variety of healthy foods daily.

 

Evaluation:

Outcome: Increased knowledge about health-promoting behaviors (e.g., how to prepare nutritious foods, benefits of routine vaccinations/screenings) (initial)

Indicator: Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method: Observation by Agent or self-reported surveys

Timeline: Post-program/curricula survey administration

 

Outcome: Increased confidence and motivation to engage in health-promoting behaviors (e.g. add physical activity, consume more nutritious foods, receive vaccination or screen) (initial)

Indicator: Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method: Self-reported surveys

Timeline: Post-program/curricula survey administration or follow up evaluation

 

Outcome: Increased intentions to employ health-promoting behaviors (e.g. vaccinations, screenings, preparation/consumption of nutritious foods, active living, pest prevention) (initial)

Indicator: Number of participants who reported intentions to implement a behavior learned from a health and well-being program

Method: Demonstration or self-reported surveys

Timeline: Post-program/curricula survey administration

 

Outcome: Increased health-promoting behaviors that support family and community health (e.g., physical activity, consuming nutritious foods, routine vaccinations and screenings) (intermediate)

Indicator:

1. Number of physical activity minutes recorded by a participant
2. Number of participants who reported consuming more nutritious foods and/or beverages
3. Number of participants who reported a change in a health-promoting behavior as a result of participating in a health and well-being program

Method: Self-reported surveys

Timeline: Repeated self-reported surveys and/or follow-up evaluations to capture change over time

 

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator:

1. Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
2. Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Increased participation in Home Based Micro Processing workshops. (initial)

Indicator:

1. Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods.
2. Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Micro Processing….).

Method: HBM Post-Workshop Evaluation

Timeline: Annual (calendar year)

 

Outcome: Increased awareness and accessibility of Extension resources and programs supporting food access. (initial)

Indicator:

1. Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging.
2. Number of policy, systems, and/or environmental changes implemented within communities and organizations to promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.).
3. Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.
4. Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.   

Method: Pre/post participant evaluations from: NEP agent-led curricula, Food Preservation, Champion Food Volunter Leader Training; the Learning Kitchen Participant follow-up eval. TBD; # of certified Champion Food Volunteers in each county;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator:

1. Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
2. Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Increase social interaction among seniors.

Indicator: Number of individuals who reported increase in social involvement and activities with peers.

Method: Self-reported surveys

Timeline: Post-program/curricula survey administration

 

Outcome: Increasing Overall Healthy Choices

Indicator:

1. Number of youth who reported that they have identified an interest in health or well-being initiatives in their community.
2. Number of youth who reported that they understand the importance of habits or choices that promote health and well-being.  
3. Number of youth who reported that they learned ways to be physically active  
4. Number of youth who reported that they learned how physical activity contributes to overall health

Method: Self reporting surveys using 4-H Health and Well-being

Timeline: Immediately after program/event

 

Outcome: Overall Health and Well Being

Indicator: Number of youth who reported that they have used nutrition as a way to improve their overall health.  

Method: Self reporting surveys using 4-H Health and Well-being

Timeline: End of Club/Program Year

Evaluation Method(s):
On-site evaluation forms with checkbox or short answer questions; brief follow-up survey to volunteers/partners

Timeline:
Initial evaluation during or just after the event; intermediate follow-up at 3–6 months if applicable

Learning Opportunities:

Audience: Families & Individuals

Project or Activity: Family Health

Content or Curriculum: Publications, presentations, trainings, demonstrations, Story Walks, Walk Your Way, Families on the Move, County Walking Challenges, Mindfulness Trails, Fit Tips, Hiking for Health, Health Literacy for the Win, Health Family Guides, Healthy Homemakers, chronic disease prevention programs and materials, health fairs, hygiene education, activity and fitness programs

Inputs: Programmatic materials, paid staff, volunteers, community partners, facilities, health coalitions, healthcare providers, health department, non-profits, schools, company health & wellness, faith-based organizations, Homemakers, community centers, etc.

Date: Ongoing/seasonal

Audience: Families, Individuals & Farmers

Project or Activity: Nutrition Education

Content or Curriculum: Nutrition Education Program, SNAP-Ed toolkit, Publications, Cook Together Eat Together, Savor the Flavor, Dining with Diabetes, Plate it up! Kentucky Proud, Food as Health Toolkit, Family Mealtime, www.planeatmove.com, Super Star Chef, Farm to School, Hunger in Kentucky, Cook Wild Ky, Recovery Garden Toolkit, maternal and child health program materials,

Inputs: Programmatic materials, paid staff, community partners, volunteers, faith-based organization, health coalitions, healthcare Providers and local clinics, health department, non-profits, schools, company health and wellness, 4-H, Homemakers, farmers’ markets, local farms/growers/producers, commodity groups, community centers, etc. 

Date: Ongoing

Audience: Individuals & Farmers

Project or Activity: Home Based Micro Processing

Content or Curriculum: HBMP Training materials

Inputs: Programmatic materials, paid staff, volunteers, community partners, facilities, health department, State of Kentucky, KDA, non-profits, schools, faith-based organizations, Homemakers, community centers, farmers, farmers’ markets, etc. 

Dates: Ongoing

Audience: Communities

Project or Activity: School, Community or Recovery Gardens

Content or Curriculum: NEP “Grow your own” publications, Hort. Dept. publications, youth gardening curriculum, Recovery Garden Toolkit

Inputs: Gardening materials, paid staff, community partners, 4-H, volunteers, grant funds, local organizations and community partners, schools, recovery centers, Nutrition Education Program

Dates: Ongoing

Audience: Communities

Project or Activity: Farmers’ Market Toolkit

Content or Curriculum: Farmers’ Market Toolkit

Inputs: Programmatic materials, paid staff, volunteers, community partners, facilities, health department, non-profits, schools, faith-based organizations, Homemakers, community centers, farmers, farmers’ markets, etc.

Dates: Ongoing

Audience: Individuals & Farmers

Project or Activity: Cook Wild

Content or Curriculum: Publications, trainings, recipes

Inputs: Programmatic materials, paid staff, volunteers, community partners, facilities, non-profits, 4-H, faith-based organizations, Homemakers, community centers, etc.

Dates: Ongoing

Audience: Seniors

Project or Activity: Arts for Seniors well-being

Content or Curriculum: Artist Curriculum, Elderly Curriculum, 

Inputs:  Community Arts Agent, Community Art Program assistant, Artists

Date: Monthly 2026-2031

Audience: Youth

Project or Activity: Health Rocks

Content or Curriculum: 4-H Health Rocks! Curriculum, Teaching Kids What They Need to Know, Substance Abuse  

Inputs: 4-H Agent and 4-H Program Assistant, Teachers

Dates: Ongoing

Evaluation:

Outcome: Increased knowledge about health-promoting behaviors (e.g., how to prepare nutritious foods, benefits of routine vaccinations/screenings) (initial)

Indicator: Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method: Observation by Agent or self-reported surveys

Timeline: Post-program/curricula survey administration

 

Outcome: Increased confidence and motivation to engage in health-promoting behaviors (e.g. add physical activity, consume more nutritious foods, receive vaccination or screen) (initial)

Indicator: Number of participants who reported/demonstrates improved knowledge, skills, opinions, or confidence regarding a health-promoting behavior as a result of a participating in a health and well-being program

Method: Self-reported surveys

Timeline: Post-program/curricula survey administration or follow up evaluation

 

Outcome: Increased intentions to employ health-promoting behaviors (e.g. vaccinations, screenings, preparation/consumption of nutritious foods, active living, pest prevention) (initial)

Indicator: Number of participants who reported intentions to implement a behavior learned from a health and well-being program

Method: Demonstration or self-reported surveys

Timeline: Post-program/curricula survey administration

 

Outcome: Increased health-promoting behaviors that support family and community health (e.g., physical activity, consuming nutritious foods, routine vaccinations and screenings) (intermediate)

Indicator:

1. Number of physical activity minutes recorded by a participant
2. Number of participants who reported consuming more nutritious foods and/or beverages
3. Number of participants who reported a change in a health-promoting behavior as a result of participating in a health and well-being program

Method: Self-reported surveys

Timeline: Repeated self-reported surveys and/or follow-up evaluations to capture change over time

 

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator:

1. Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
2. Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Increased participation in Home Based Micro Processing workshops. (initial)

Indicator:

1. Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods.
2. Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Micro Processing….).

Method: HBM Post-Workshop Evaluation

Timeline: Annual (calendar year)

 

Outcome: Increased awareness and accessibility of Extension resources and programs supporting food access. (initial)

Indicator:

1. Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging.
2. Number of policy, systems, and/or environmental changes implemented within communities and organizations to promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.).
3. Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources.
4. Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources.   

Method: Pre/post participant evaluations from: NEP agent-led curricula, Food Preservation, Champion Food Volunter Leader Training; the Learning Kitchen Participant follow-up eval. TBD; # of certified Champion Food Volunteers in each county;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Improved skills related to safe food preparation and food preservation. (initial)

Indicator:

1. Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources.  
2. Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting).

Method: Pre/post participant evaluations from: NEP agent-led curricula, Champion Food Volunteer, Food Preservation;

Timeline: Post-program/curricula survey administration; annual fiscal year (food system impact survey)

 

Outcome: Increase social interaction among seniors.

Indicator: Number of individuals who reported increase in social involvement and activities with peers.

Method: Self-reported surveys

Timeline: Post-program/curricula survey administration

 

Outcome: Increasing Overall Healthy Choices

Indicator:

1. Number of youth who reported that they have identified an interest in health or well-being initiatives in their community.
2. Number of youth who reported that they understand the importance of habits or choices that promote health and well-being.  
3. Number of youth who reported that they learned ways to be physically active  
4. Number of youth who reported that they learned how physical activity contributes to overall health

Method: Self reporting surveys using 4-H Health and Well-being

Timeline: Immediately after program/event

 

Outcome: Overall Health and Well Being

Indicator: Number of youth who reported that they have used nutrition as a way to improve their overall health.  

Method: Self reporting surveys using 4-H Health and Well-being

Timeline: End of Club/Program Year

Evaluation Method(s):
On-site evaluation forms with checkbox or short answer questions; brief follow-up survey to volunteers/partners

Timeline:
Initial evaluation during or just after the event; intermediate follow-up at 3–6 months if applicable