Bath County CES

County Emphasis:

Health and Nutrition

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. 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.  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.

County Situation:

 

In Bath County, 17.7% of children are food insecure, with 16.4% of the total number of the population are food insecure. About 23% of adults within the county have reported fair or poor health conditions, along with 12% of adults aged 20 or older being diagnosed with diabetes. A contributor to poor health outcomes is lack of physical activity, 34% of the adults in Bath County reported none. 

Long-Term Outcomes:

1. Decrease in the number of Kentuckians with chronic health conditions such as diabetes, obesity and cardiovascular disease.
2. Community environments that equitably support health-promoting behaviors where people live, learn, work, and play
3. Youth report reduced risk for poor health, developmental delays, obesity, and malnutrition.    
4. Youth increase educational outcomes.  
5. Youth decrease poor overall health. 
6. Kentucky 4-H members report decreased obesity.

Intermediate Outcomes:

1. Improved dietary habits through consumption of more fruits and vegetables, a variety of proteins and the number of meals prepared at home.
2. Increased health-promoting behaviors that support family, community, and occupational health and safety
3. Youth will practice making wise nutrition choices.  
4. Youth will practice food safety.  
5. Youth will access nutritious foods.  
6. Youth will prepare nutritious foods.  
7. Youth will eat a variety of healthy foods daily. 
8. 4-H members will practice general wellness habits.   
9. Increased self-reflection and exploration of personal values and beliefs related to health and well-being among 4-Hers.  
10. 4-H members will increase physical activity.

Initial Outcomes:

1. 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.).
2. Improved skills related to health-promoting behaviors
3. Youth will learn how to make wise nutrition choices.  
4. Youth will learn the importance of food safety.  
5. Youth learn how to access nutritious foods.  
6. Youth will learn how to prepare nutritious foods.  
7. Youth will aspire to eat a variety of healthy foods daily.
8. Increased knowledge of positive mental health practices  
9. Increased knowledge and awareness of healthy habits and practices among 4-Hers.  
10. Improved attitudes and beliefs towards healthy habits and practices among 4-Hers.  
11. Increased knowledge of general wellness practices

Evaluation:

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 because 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: 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.

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

Short-Term Outcome (Youth)

Outcome: Youth understand practices that lead to overall health and wellbeing.

Indicator:

1. Number of youth who reported that they have identified an interest in health or wellbeing initiatives in their community. 
2. Number of youth who reported that they understand the importance of habits or choices that promote health and wellbeing.  
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 
5. Number of youth who reported that they learned how food impacts their overall health. 
6. Number of youth who reported that they have identified at least one job/career in health and wellbeing that fits their interest.

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

Timeline: Immediately after program/event

Intermediate Outcome (Youth)

Outcome: Youth implement practices that lead to overall health and wellbeing or exhibit knowledge of health and wellbeing through projects or experiences.

Indicator:

1. Number of youth who reported that they have used knowledge and/or skills learned in health and wellbeing programs to complete a project.   
2. Number of youth who reported that they have used nutrition as a way to improve their overall health.  
3. 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: Standard Evaluation for 4-H Health and Wellbeing: Survey

Timeline: End of Club/Program Year

Short-Term Outcome (Youth)

Outcome: Youth understand the importance and concepts of nutrition and food preparation.

Indicator:

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

Method: Evaluation Provided by Animal Food Sciences Department

Timeline: Administered immediately following program/activity

Intermediate Outcome (Youth)

Outcome: Youth can apply learned concepts relating to nutrition and food preparation to contribute to or produce a project or experience.

Indicator:

1. Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.  
2. Number of youth who reported that they practiced safe food handling and preparation.  
3. Number of youth who reported that they practiced kitchen safety. 
4. 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 Program Year

Long-Term Outcome (Youth)

Outcome: Youth exhibit confidence in being work-ready, healthy, productive, and engaged citizens

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

Method: Survey

Timeline: 1+ years

Learning Opportunities:

Audience: Individuals & Farmers

Project/Activity: Nutrition Education

Content/Curriculum: Nutrition Education Program, SNAP-Ed toolkit, Publications, Savor the Flavor, Plate it up! Kentucky Proud, Food as Health Toolkit, Family Mealtime, maternal and child health program materials, Dinner Table Project Program, Snack Club www.planeatmove.com

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 & Individuals

Project/Activity: Physical Activity

Content/Curriculum: Publications, Health Coalitions, Health Partners, County Walking Challenges, Fit Tips, Hiking for Health

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. 

Dates: Ongoing/seasonal

Audience: Youth

Project or Activity: Nutrition and Food Preparation

Content or Curriculum: Super Star Chef, Recipes for Life, Professor Popcorn, lessons from KYNEP, utilizing recipes from Plan, Eat, Move

Inputs:

1. 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.  
2. Accredited and certified volunteers in 4-H FCS projects. 
3. Kentucky Extension Homemakers Association  
4. Four residential camping facilities.  
5. Cooperative Extension Educational facilities.  
6. Utilization of approved research-based curriculum. 
7. Outreach of the Cooperative Extension Land-Grant System.  
8. Funding from the Kentucky 4-H Foundation, Inc.  
9. Funding from local, state, and federal sources.  
10. Engagement of youth and volunteers in program delivery.  
11. Engaging communities in identifying and implementing programming based on local needs.

Date(s): September 1 - August 30

Audience: Youth

Project or Activity: Health Rocks!

Content or Curriculum:

1. 4-H Health Rocks! Curriculum.  
2. Additional resources include Healthy Bodies: Teaching Kids What They Need to Know  
3. Substance Abuse  
4. Mental Health Services Administration.

Inputs:

1. 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.  
2. Accredited and certified volunteers in 4-H FCS projects. 
3. Kentucky Extension Homemakers Association  
4. Four residential camping facilities.  
5. Cooperative Extension Educational facilities.  
6. Utilization of approved research-based curriculum. 
7. Outreach of the Cooperative Extension Land-Grant System.  
8. Funding from the Kentucky 4-H Foundation, Inc.  
9. Funding from local, state, and federal sources.  
10. Engagement of youth and volunteers in program delivery. 
11. Engaging communities in identifying and implementing programming based on local needs

Date(s): September 1 - August 30

Audience: Community Members

Project or Activity: Farmers’ Market Toolkit

Content or Curriculum: Farmers’ Market Toolkit

Inputs :Programmatic materials, paid staff, volunteers, community partners, facilities, heath department, non-profits, schools, faith-based organizations, homemakers, community centers, farmers, farmers' market, etc. 

 Dates: Ongoing

Evaluation:

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 because 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: 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.

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

Short-Term Outcome (Youth)

Outcome: Youth understand practices that lead to overall health and wellbeing.

Indicator:

1. Number of youth who reported that they have identified an interest in health or wellbeing initiatives in their community. 
2. Number of youth who reported that they understand the importance of habits or choices that promote health and wellbeing.  
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 
5. Number of youth who reported that they learned how food impacts their overall health. 
6. Number of youth who reported that they have identified at least one job/career in health and wellbeing that fits their interest.

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

Timeline: Immediately after program/event

Intermediate Outcome (Youth)

Outcome: Youth implement practices that lead to overall health and wellbeing or exhibit knowledge of health and wellbeing through projects or experiences.

Indicator:

1. Number of youth who reported that they have used knowledge and/or skills learned in health and wellbeing programs to complete a project.   
2. Number of youth who reported that they have used nutrition as a way to improve their overall health.  
3. 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: Standard Evaluation for 4-H Health and Wellbeing: Survey

Timeline: End of Club/Program Year

Short-Term Outcome (Youth)

Outcome: Youth understand the importance and concepts of nutrition and food preparation.

Indicator:

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

Method: Evaluation Provided by Animal Food Sciences Department

Timeline: Administered immediately following program/activity

Intermediate Outcome (Youth)

Outcome: Youth can apply learned concepts relating to nutrition and food preparation to contribute to or produce a project or experience.

Indicator:

1. Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family.  
2. Number of youth who reported that they practiced safe food handling and preparation.  
3. Number of youth who reported that they practiced kitchen safety. 
4. 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 Program Year

Long-Term Outcome (Youth)

Outcome: Youth exhibit confidence in being work-ready, healthy, productive, and engaged citizens

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

Method: Survey

Timeline: 1+ years