Henderson County CES

County Emphasis:

Nutrition and Physical Activity

Concentration 1:

Health and Wellbeing

Concentration 2:

Food Safety, Quality, and Access

Situation:

The opportunities and resources available to support the health and well-being of adults and families in Kentucky vary widely. Disparities in health-promoting knowledge, resources, and infrastructure contribute to higher rates of chronic health conditions and lower quality of life. Prevention, early detection, and care are essential to maintain and/or improve quality of life. Yet, this burden is often placed on individuals to navigate the

healthcare system and traditional public health entities. Additionally, for decades, little attention has been given to the external factors that undoubtedly affect health such as access to care, education, nutritious foods, and safe physical spaces. These same issues and concerns were echoed throughout the 2023 UK Cooperative Extension Community Assessment. Within the top 15 priority issues identified by Kentuckians, “ensuring individuals and families have access to affordable nutritious foods” was #4 and “reducing youth obesity through nutrition education and/or exercise” was #8. Guided by the Cooperative Extension’s National Framework for Health Equity and Well-being, UK Extension aims to become a critical public health partner for addressing disparities in health-promoting knowledge, resources, and infrastructure through comprehensive health, nutrition, and wellness programming that supports adult physical health and well-being.

Youth Focus

Thriving youth are healthy, productive, and engaged (Arnold, 2024). According to Kentucky Kids Count Database (AECF, 2023) 41% of Kentucky teenagers are obese or overweight. Youth are also experiencing alarming levels of negativity about themselves, their confidence in the future, and their ability to find contentment in life (McKinsey & Company, 2022). 30% of youth are chronically absent (United States Department of Education, 2024). The University of Kentucky Cooperative Extension Service Needs Assessment (2024) identified key priorities issues related to health and wellbeing as need for improved access to mental health and wellbeing resources, reducing youth obesity through nutrition education and/or exercise, minimizing bullying and/or school violence. To address these issues, Kentucky 4-H creates opportunities for youth in the five domains of physical, emotional, social, spiritual, and intellectual health and well-being.

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:

Henderson County, Kentucky, faces significant health and nutrition challenges that have necessitated the development of targeted programs. These challenges include high rates of obesity, diabetes, and food insecurity, which adversely affect the well-being of residents.  

Health and Nutrition Challenges in Henderson County: 

• Obesity: Approximately 40.3% of adults in Henderson County are classified as obese, surpassing both state and national averages.  

• Diabetes: The prevalence of diabetes among adults in the county stands at 13.3%, indicating a significant public health concern.  

• Food Insecurity: In 2021, 13.7% of Henderson County residents, equating to about 6,200 individuals, experienced food insecurity. This rate is higher than the state average of 12.9%. Stacker 

• Poverty: The county has a poverty rate of 17.4%, which can limit access to nutritious food and healthcare services  

• Access to Healthy Foods: Over 10% of low-income households in Henderson County are located more than one mile from a supermarket or large grocery store, posing challenges to accessing healthy food options.  

In response to these pressing issues, the Henderson County Cooperative Extension Service will work with the County Extension County Council and program councils to design and implement comprehensive programs focusing on nutrition and physical activity.   

These programs will aim to improve the mental health and well-being of residents by promoting healthy lifestyle choices and increasing access to nutritious foods and physical activity opportunities.  

By addressing the specific health and nutrition challenges faced by Henderson County, these initiatives strive to enhance the overall quality of life for its residents. 

 

Long-Term Outcomes:

• Routinely meeting guidelines and recommendations for health behaviors that promote wellness and quality of life
• Community environments that equitably support health-promoting behaviors where people live, learn, work, and play
• Increased availability and accessibility to community-based health resources
• Reduced rate and burden of non-communicable chronic diseases and injury
• Decreased health disparity prevalence in Kentucky counties
• Improved quality of life
• Kentucky 4-H members report decreased obesity.    
• Increased number of 4-Hers who pursue employment in the health and wellbeing 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.
• 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.
• Youth report reduced risk for poor health, developmental delays, obesity, and malnutrition.    
• Youth increase educational outcomes.  
• Youth decrease poor overall health. 

Intermediate Outcomes:

• Increased health-promoting behaviors that support family, community, and occupational health and safety
• Increased and/or strengthened partnerships to address community health or safety issues
• Increased organizational/site/community support for health-promoting behaviors that equitably address community health or safety issues
• 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.
• 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. 

Initial Outcomes:

Health promoting behaviors include but are not to, regular physical activity, safe preparation and consumption of nutritious foods, vaccinations, moderate or no consumption of alcohol, avoiding/reducing/eliminating tobacco use, health screenings, sleep, stress management, health literacy, pest prevention/reduction/management, and occupational safety.

• 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
• Increased knowledge of general wellness practices
• 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.).

Youth

• Increased knowledge of positive mental health practices  
• Increased knowledge and awareness of healthy habits and practices among 4-Hers.  
• Improved attitudes and beliefs towards healthy habits and practices among 4-Hers.  
• 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.

Evaluation:

Initial Outcome: Gained knowledge and skill to grow container plants

Indicator: The number of participants who report gaining knowledge on planting and caring for container plants. 

Method: Qualtrics survey 

Timeline: End of program 

Short Term Outcome: 

Indicator: Number of youth who reported that they have identified an interest in health or wellbeing initiatives in their community. Number of youth who reported that they understand the importance of habits or choices that promote health and wellbeing. Number of youth who reported that they learned ways to be physically active Number of youth who reported that they learned how physical activity contributes to overall health Number of youth who reported that they learned how food impacts their overall health. Number of youth who reported that they have identified at least one job/career in health and wellbeing that fits their interest.

Method: Survey

Timeline: At the end of program/event

  

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

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

Intermediate Outcome: Adoption of choosing healthy local foods to add in to their diets

Indicator: The number of participants who report utilizing the whole amount provided on their vouchers 

Method: Questionnaire   

Timeline: End of the Market season

Intermediate Outcome: Participants of cooking classes gained knowledge of healthy cooking that they didn't know before the class

Indicator: The number of participants who report learning about the nutrients of foods they didn't know before

Method: Paper questionnaires or Qualtrics surveys

Timeline: End of the class

Intermediate Outcome

Indicator:

• Number of youth who reported that they have used knowledge and/or skills learned in health and wellbeing programs to complete a project.   
• Number of youth who reported that they have used nutrition as a way to improve their overall health.  
• Number of youth who reported that they have taken steps to pursue gaining more knowledge for a job in health and wellbeing based on their interests. 

Method: Survey

Timeline: End of Club

Long-term Outcome: Participants of the meal prep class gained knowledge of how meal prepping can be beneficial to time management and health

Indicator: The number of participants who report learning helpful information

Method: Paper questionnaires or Qualtrics surveys

Timeline: End of program

Learning Opportunities:

Audience: Henderson County Youth

Project or Activity: 4-H Cooking Club

Content or Curriculum: 4-H Cooking 101-401 Curriculum

Inputs: Extension Staff and Community Partners

Date: September 2025-May 2026

Audience: Henderson County Youth

Project or Activity: Beginner Cooking Day Camp

Content or Curriculum: Passport Kitchen and other International Foods 4-H Curriculum

Inputs: Extension Staff

Date: June 2026

Audience: Henderson County Teens

Project or Activity: Advanced Cooking Day Camp

Content or Curriculum: International 4-H Cooking Curriculum

Inputs: 4-H Volunteer

Date: June 2026

Audience: Henderson County Youth

Project or Activity: Cloverbud Club

Content or Curriculum: UK MyPlate recipes, 4-H Cooking 101 recipes, other UK nutrition recipes/information

Inputs: Extension Staff

Date: September 2025-May 2026

Audience: Henderson County Families and youth

Project or Activity:  Longest Day of Play

Content or Curriculum: UK publications

Inputs: Extension Staff, Community Partners

Date: June 2026

Audience: Henderson County Residents

Project or Activity: Extension Extravaganza  

Content or Curriculum: UK Publications

Inputs: Extension Staff, County Extension Council, Extension Volunteer Groups 

Date: September 2025

Audience: Henderson County Adults

Project or Activity: Cooking Classes

Content or Curriculum: UK Publications

Inputs: Extension Staff

Date: July 2025-June 2026

Audience: Henderson County Adults

Project or Activity: Meal Prep Class

Content or Curriculum: UK Publications, Information from a Certified Dietitian

Inputs: Extension Staff, Community Partners, FCS Advisory Council

Date: July 2025

Audience: Henderson County Adults and Children

Project or Activity: Healthy Eating Programs

Content or Curriculum: UK Publications

Inputs: Extension Staff, Community Partners

Date: July 2025-June 2026

Audience: Henderson County Adults

Project or Activity: Senior Expo

Content or Curriculum: UK Publications

Inputs: Extension Staff, Community Partners, FCS Advisory Council

Date: October 2025

Audience: Henderson County Senior Citizens

Project or Activity: Farmers Market Vouchers

Content or Curriculum: 

Inputs: Extension Staff, KDA

Date: May 2025- Sept 2025

Audience: Henderson County Adults

Project or Activity: Container Gardening Program

Content or Curriculum: UK Publications

Inputs: Extension Staff, Community Partners, Extension Master Gardeners

Date: summer 2025

Audience: Community organizations

Project or Activity: Raised beds

Content or Curriculum: UK Publications

Inputs: Extension Staff, Community Partners

Date: 

Audience: 

Project or Activity: 

Content or Curriculum: 

Inputs:

Date: 

Evaluation:

Initial Outcome: Gained knowledge and skill to grow container plants

Indicator: The number of participants who report gaining knowledge on planting and caring for container plants. 

Method: Qualtrics survey 

Timeline: End of program 

Short Term Outcome: 

Indicator: Number of youth who reported that they have identified an interest in health or wellbeing initiatives in their community. Number of youth who reported that they understand the importance of habits or choices that promote health and wellbeing. Number of youth who reported that they learned ways to be physically active Number of youth who reported that they learned how physical activity contributes to overall health Number of youth who reported that they learned how food impacts their overall health. Number of youth who reported that they have identified at least one job/career in health and wellbeing that fits their interest.

Method: Survey

Timeline: At the end of program/event

  

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

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

Intermediate Outcome: Adoption of choosing healthy local foods to add in to their diets

Indicator: The number of participants who report utilizing the whole amount provided on their vouchers 

Method: Questionnaire   

Timeline: End of the Market season

Intermediate Outcome: Participants of cooking classes gained knowledge of healthy cooking that they didn't know before the class

Indicator: The number of participants who report learning about the nutrients of foods they didn't know before

Method: Paper questionnaires or Qualtrics surveys

Timeline: End of the class

Intermediate Outcome

Indicator:

• Number of youth who reported that they have used knowledge and/or skills learned in health and wellbeing programs to complete a project.   
• Number of youth who reported that they have used nutrition as a way to improve their overall health.  
• Number of youth who reported that they have taken steps to pursue gaining more knowledge for a job in health and wellbeing based on their interests. 

Method: Survey

Timeline: End of Club

Long-term Outcome: Participants of the meal prep class gained knowledge of how meal prepping can be beneficial to time management and health

Indicator: The number of participants who report learning helpful information

Method: Paper questionnaires or Qualtrics surveys

Timeline: End of program