Elliott County CES

County Emphasis:

Food Safety, Quality and Access

Concentration 1:

Food Safety, Quality, and Access

Situation:

Adult Focus

It is proven that people who have access to and consume their daily dietary requirements of fresh fruits and vegetables are less likely to suffer from chronic conditions such as obesity, diabetes and cardiovascular disease and have an increased quality of life. Having the knowledge and skills to prepare or preserve fresh fruits and vegetables presents an additional barrier beyond obtaining fresh food access.

With the goal of increasing the consumption of fresh fruits and vegetables, the Kentucky Cooperative Extension Service (CES) aims to increase access to fresh food, as well as increase knowledge and awareness of how to select, store, safely prepare, process, and preserve these foods. CES prioritizes statewide partnership development that helps us meet our goals and objectives. We collaborate with statewide agencies including Kentucky Department of Agriculture, Community Farm Alliance, KY Farm to School Network, Kentucky Department of Fish & Wildlife and others to help build statewide systems that increase access and usage of fresh fruits and vegetables. These programs benefit Kentuckians because they support food access policy, systems and environmental changes in communities and across the state. They increase knowledge of how to grow, prepare, and preserve fresh fruits and vegetables.

Youth Focus

Kentucky faces significant health and economic challenges, with five of the top ten causes of death being nutrition-related. According to the Obesity Action Coalition the cost of obesity reached $36.31 billion. The rapidly changing social and economic landscape underscores the need for a healthy, productive, and engaged young people to contribute to a prepared workforce and engaged community to tackle these challenges. The University of Kentucky Cooperative Extension System's 2023 Community Needs Assessment identifies critical priorities, including access to affordable nutritious food, reducing youth obesity through improved nutrition and exercise, and enhancing youth wellbeing through effective coping strategies. Kentucky 4-H plays a crucial role in addressing these needs by equipping young people with essential skills in nutrition, culinary arts, financial education, and entrepreneurship. 69% of youth reported that they learned about healthy food choices in 4-H. 4-H youth report an increase in preparing meals together as a family, increase in meals eaten as a family, and confidence in the kitchen. These programs not only foster healthier, more resilient individuals, but also contribute to the development of engaged citizens prepared to navigate and thrive in a rapidly evolving world.

County Situation:

Long-Term Outcomes:

•    Youth report reduced risk for poor health, developmental delays, obesity, and malnutrition.    

•    Youth increase educational outcomes.  

•    Youth decrease poor overall health.

•    Individuals and families of all incomes levels have acces to affordable and nutritious foods

•    Family farms become economically viable.

•    Kentucky’s local food and agriculture industry are thriving.

•    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.

Intermediate Outcomes:

•    Youth will practice making wise nutrition choices.  

•    Youth will practice food safety.  

•    Youth will access nutritious foods.  

•    Youth will prepare nutritious foods.  

•    Youth will eat a variety of healthy foods daily. 

•    Increase and/or strengthen statewide and regional partnership to address community food system issues.

•    Increased production of Kentucky-grown food and increased market opportunities for those products.

•    Increase in the number of farmers’ markets and local food retailers that accept one or more food benefits as payment.

•    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.

Initial Outcomes:

•    Youth will learn how to make wise nutrition choices.  

•    Youth will learn the importance of food safety.  

•    Youth learn how to access nutritious foods.  

•    Youth will learn how to prepare nutritious foods.  

•    Youth will aspire to eat a variety of healthy foods daily.

•    Increased awareness of and use of Food Connection Programs: Value Chain Coordinators, TFC Learning Kitchen, and Cultivate KY resources.

•    Increased awareness of Extension resources and programs supporting food access.

•    Improved skills related to safe food preparation and food preservation.

•    Increased participation in Homebased Microprocessing workshops.

•    Increased awareness and accessibility of community resources available to access fresh foods.

•    Increase the number of partnerships and/or coalitions involved in promoting awareness of local food systems, healthy eating, and active living (e.g. Program councils, Health Advisory Boards, etc.).

Evaluation:

Initial Outcome: Short-Term

Indicator: 

• Number of youth who reported that they learned the difference between healthy and unhealthy snacks. 
• Number of youth who reported that they learned about safe food handling and preparation.  
• Number of youth who reported that they learned about kitchen safety.  
• Number of youth who reported that they have identified an interest in Family Consumer Sciences. 
• Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.
• Number of youth who demonstrated/reported improved egg and/or poultry cooking skills.

Method: Evaluation Provided by Animal Food Sciences Department

Timeline: Immediate Post Program

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

Indicator: 

• Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 
• 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.). 
• Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources. 
• 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)

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

Indicator: 

• 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.  
• 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)

________

Intermediate Outcome: Medium Term  

Indicator: 

• Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.  
• Number of youth who reported that they practiced safe food handling and preparation.  
• Number of youth who reported that they practiced kitchen safety. 
• Number of youth who reported that they have used the skills   and/or knowledge gained to complete a Family Consumer Sciences Project. 
• Method: Standard Evaluation Tool for Family Consumer Sciences: Survey

Timeline: End of the program year

________

Long-Term Outcome: Long Term

Indicator: Long-term evaluation will be conducted using the National 4-H Index Study. 

Method: Standard Evaluation Tool for Family Consumer Sciences: Survey 

Timeline: 1 or more years  

Learning Opportunities:

Audience: Youth

Project or Activity: Nutrition and Food Preparation 

Content or Curriculum: 4-H Cooking Club

Inputs:

• 4-H Family and Consumer Sciences programs in which youth experience a sense of belonging, and developmental relationships, explore their spark, and actively engage in meaningful opportunities.  
• Accredited and certified volunteers in 4-H FCS projects. 
• Kentucky Extension Homemakers Association  
• Four residential camping facilities.  
• Cooperative Extension Educational facilities.  
• Utilization of approved research-based curriculum. 
• Outreach of the Cooperative Extension Land-Grant System.  
• Funding from the Kentucky 4-H Foundation, Inc.  
• Funding from local, state, and federal sources.  
• Engagement of youth and volunteers in program delivery. 
• Engaging communities in identifying and implementing programming based on local needs 

Date: On-going

Audience: Individuals & Farmers

Project or Activity: Nutrition Education

Content or Curriculum: Food Preservation Workshop, Cooking Through the Calendar, God’s Pantry Food Drop, Nutrition Education Program, SNAP-Ed toolkit, Publications, Faithful Families, Cook Together Eat Together, Savor the Flavor, Dining with Diabetes, Plate it up! Kentucky Proud, Food as Health Toolkit, Family Mealtime, maternal and child health program materials, www.planeatmove.com, Super Star Chef, Farm to School, Hunger in Kentucky.

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

Date: On-going

Evaluation:

Initial Outcome: Short-Term

Indicator: 

• Number of youth who reported that they learned the difference between healthy and unhealthy snacks. 
• Number of youth who reported that they learned about safe food handling and preparation.  
• Number of youth who reported that they learned about kitchen safety.  
• Number of youth who reported that they have identified an interest in Family Consumer Sciences. 
• Number of youth who reported an increased knowledge of egg and/or poultry food safety practices.
• Number of youth who demonstrated/reported improved egg and/or poultry cooking skills.

Method: Evaluation Provided by Animal Food Sciences Department

Timeline: Immediate Post Program

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

Indicator: 

• Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. 
• 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.). 
• Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources. 
• 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)

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

Indicator: 

• 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.  
• 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)

________

Intermediate Outcome: Medium Term  

Indicator: 

• Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.  
• Number of youth who reported that they practiced safe food handling and preparation.  
• Number of youth who reported that they practiced kitchen safety. 
• Number of youth who reported that they have used the skills   and/or knowledge gained to complete a Family Consumer Sciences Project. 
• Method: Standard Evaluation Tool for Family Consumer Sciences: Survey

Timeline: End of the program year

________

Long-Term Outcome: Long Term

Indicator: Long-term evaluation will be conducted using the National 4-H Index Study. 

Method: Standard Evaluation Tool for Family Consumer Sciences: Survey 

Timeline: 1 or more years