Lee County CES

County Emphasis:

Addressing food insecurities and obesity

Concentration 1:

Food Safety, Quality, and Access

Concentration 2:

Health and Wellbeing

Situation:

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:

Lee County, Kentucky, faces significant challenges related to food insecurity, obesity, and access to safe, high-quality food. According to data from Feeding America, the food insecurity rate in Lee County is 20%, with approximately 1,450 residents lacking consistent access to affordable and nutritious food. This rate is notably higher than the state average of 12.9%. The annual food budget shortfall in the county is estimated at $787,000, with an average meal cost of $3.07.

Obesity is another pressing concern, as limited access to healthy food options often leads to reliance on calorie-dense, nutrient-poor foods. This contributes to chronic health issues such as diabetes and heart disease, which are prevalent in rural communities like Lee County. Additionally, food safety and quality remain critical issues, as residents may lack the resources or education needed to ensure proper food handling and storage.

Long-Term Outcomes:

• Youth report reduced risk for poor health, developmental delays, obesity, and malnutrition.  
• Individuals and families of all incomes levels have access to affordable and nutritious food
• Kentucky 4-H members report decreased obesity.  
• 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.

Intermediate Outcomes:

• Youth will practice making wise nutrition choices. 
• Youth will practice food safety.
• Improved dietary habits through: consumption of more fruits and vegetables, a variety of proteins and the number of meals prepared at home.
• 4-H members will increase physical activity.
• 4-H members will practice general wellness habits.  

Initial Outcomes:

• Youth will learn how to make wise nutrition choices.  
• Increased awareness of Extension resources and programs supporting food access.
• Increased knowledge and awareness of healthy habits and practices among 4-Hers.  

Evaluation:

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: 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 Volunteer 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: Long Term

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

Method: Standard Evaluation for 4-H Health and Wellbeing: Survey

Timeline: 1 or more years

Learning Opportunities:

Audience: Youth  

Project or Activity: Nutrition and Food Preparation 

Content or Curriculum: Jump Into Food and Fitness 

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: Ongoing 

Audience: Youth  

Project or Activity: Health Rocks

Content or Curriculum: 

• 4-H Health Rocks! Curriculum.  
• Additional resources include Healthy Bodies: Teaching Kids What They Need to Know  
• Substance Abuse  
• Mental Health Services Administration. 

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: 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: Individuals & Farmers

Project or Activity: Nutrition Education, Diabetes Support Group, Tasting through the calendar, Kids in the kitchen, Food preservation workshops, Gardening workshops, 

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, maternal and child health program materials, www.planeatmove.com, Super Star Chef,

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, Homemakers, farmers’ markets, local farmers/growers/producers, commodity groups, community centers, etc. 

Dates: Ongoing

Audience: Families 

Project or Activity: Drop it like its hot, Bingocize, Walk your way challenge, hiking for health

Content or Curriculum: Walk your way, Bingocize, Misc. publications

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

Date: Ongoing

Evaluation:

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: 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 Volunteer 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: Long Term

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

Method: Standard Evaluation for 4-H Health and Wellbeing: Survey

Timeline: 1 or more years