Christian County CES

County Emphasis:

Nutritional Excellence

Concentration 1:

Food Safety, Quality, and Access

Concentration 2:

Plant Production and Management

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:

In Christian County, access to affordable, nutritious food remains a significant challenge for many individuals and families. According to the 2024 Christian County Extension Needs Assessment, community members identified ensuring access to affordable, healthy food as a top priority. Many residents, particularly those in low-income or rural areas, face barriers to obtaining and preparing fresh fruits and vegetables, including limited transportation, rising food costs, and a lack of nutrition education or cooking skills. These challenges contribute to poor dietary habits and increase the risk of chronic diseases such as obesity, diabetes, and heart disease. 

Youth in Christian County are particularly affected. Reducing youth obesity through nutrition education and physical activity was a key concern identified in the needs assessment. According to the County Health Rankings & Roadmaps, Christian County has higher-than-average childhood obesity rates compared to the state average. The lack of knowledge about healthy eating, limited access to affordable, healthy food, and sedentary lifestyles are contributing to this trend. 

 

 

Long-Term Outcomes:

Adult: 

• Christian County residents of all income levels routinely access and consume nutritious foods. 

• Fewer adults in Christian County are diagnosed with or at risk for chronic conditions such as obesity, diabetes, and cardiovascular disease. 

• More residents meet USDA dietary guidelines, including increased consumption of fruits and vegetables. 

• Families in Christian County adopt long-term healthy habits that contribute to overall well-being and reduced healthcare costs. 

 

Youth:  

• Youth in Christian County experience a measurable decline in obesity and poor nutritional health indicators. 

• Youth demonstrate long-term improvements in educational performance and developmental outcomes due to improved health. 

• Youth transition into adulthood with the knowledge, habits, and resilience to maintain healthy lifestyles. 

 

 

 

Intermediate Outcomes:

Adults: 

• Participants consistently prepare more meals at home using fresh, nutritious ingredients. 

• Adults increase daily intake of fruits, vegetables, and whole grains. 

• Increased participation in walking and physical activity initiatives  

• Increased use of safe food preservation methods via canner rental and preservation classes. 

• Homemakers and podcast listeners share nutrition and wellness knowledge within their families and communities. 

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

•  

Youth:  

• Youth apply safe food handling practices and basic cooking techniques. 

• Youth choose healthier snacks and meals at school and home. 

• Youth encourage their families to engage in shared meal preparation and healthy eating. 

• Participants increase their physical activity as part of daily routines 

Initial Outcomes:

Adult: 

• Increased knowledge of nutrition, meal planning, and food budgeting. 

• Improved skills in food safety, preparation, and preservation (e.g., canning, freezing). 

• Greater awareness of community resources and Extension programs related to health and nutrition. 

• Increased understanding of the link between nutrition and chronic disease prevention. 

Youth: 

• Youth learn basic food groups, portion sizes, and healthy choices (via LEAP and 4-H). 

• Youth gain confidence in simple cooking tasks (e.g., measuring, mixing, using safe kitchen tools). 

• Youth understand the importance of physical activity and healthy habits. 

• Youth express interest in helping prepare meals and making smart food choices. 

 

Evaluation:

Outcome	Increase number of growers trained in FSMA
Indicator	Certifications
Method	Pre and Post Tests
Timeline	annually

 

Outcome	Adults consistently prepare more meals at home using fresh, nutritious ingredients.
Indicator	Number of adult participants who report preparing more meals at home post-program.  Number of adults who report incorporating more fruits and vegetables into meals prepared at home.  Number of adults who report a reduction in consumption of pre-packaged or fast food
Method	Pre and Post survey
Timeline	Conclusion of programs

 

Outcome	Participants increase physical activity as part of daily routine
Indicator	Number of adults and youth reporting increased daily physical activity levels.  Number of participants who adopt walking routines or participate regularly in physical activity programs?
Method	Data collected from participants tracking activity
Timeline	Collected Monthly during program

 

Outcome	Youth apply safe food handling practices and basic cooking techniques.
Indicator	Number of youth who demonstrate safe handwashing, utensil use, and food storage in 4-H or Junior Homemakers settings.  Number of youth who can follow basic recipes independently.
Method	4-H Common Measures (Healthy Living Module)  Observation checklists during workshops (e.g., Laugh & Learn, 4-H cooking clubs)  Self-assessment and instructor observation
Timeline	Annually or after program concludes

 

Outcome	Youth gaining basic cooking skills and knowledge to make the healthy choice the easy choice
Indicator	Number of youth participants who report preparing more meals at home post-program.  Number of youth who report incorporating more fruits and vegetables into meals prepared at home.  Number of youth who report a reduction in consumption of pre-packaged or fast food
Method	Pre and Post survey
Timeline	Before and Conclusion of programs

Learning Opportunities:

Audience	Youth
Project or Activity	Food for Thought
Content or Curriculum	Plate it Up Recipes
Inputs	Teaching Youth varieties of healthy foods at lunch  Extension Agents and Staff  Christian County Public Schools  Plate it Up Recipes  Engaging youth at lunch once at week for 1 month
Date(s)	Annually

 

Audience	Youth
Project or Activity	Leap/Laugh & Learn
Content or Curriculum	Leap Curriculum, Laugh & Learn Playdates Curriculum
Inputs	School partnerships, programmatic materials
Date(s)	Monthly

 

Audience	Youth
Project or Activity	Junior Homemakers
Content or Curriculum	Variety of Extension Curriculum
Inputs	Volunteers, programmatic materials, partnerships
Date(s)	Monthly

 

Audience	Homemakers
Project or Activity	Christian County Homemakers
Content or Curriculum	Variety of Extension Curriculum
Inputs	Volunteers, Programmatic materials
Date(s)	Monthly

 

Audience	Youth and Adults
Project or Activity	NEP Programming
Content or Curriculum	NEP Curriculum
Inputs	Programmatic materials, community partnerships
Date(s)	Daily

 

Audience	Individuals
Project or Activity	Canner Rental Program
Content or Curriculum	FCS Canning Publications & Videos
Inputs	Canning information, canning supplies, support staff assistance
Date(s)	As Requested

 

 

Audience	Youth
Project or Activity	4-H Clubs
Content or Curriculum	Cooing 101, Cooking 102, Cooking 103, Cooking 104
Inputs	4-H Youth Development Agents  Funding from the Christian County Extension Office  Engagement of youth in programs monthly  4-H Cooking Clubs  Learning a sense of belonging and spark in meaningful opportunities
Date(s)	Monthly

 

Audience	Individuals
Project or Activity	Life Simplified Podcast
Content or Curriculum	Variety of Extension Curriculum and Publications
Inputs	Podcasting tech, programmatic materials, editing software
Date(s)	Weekly

 

Audience	Communities
Project or Activity	Walk Your Way
Content or Curriculum	Move Your Way
Inputs	Programmatic materials
Date(s)	Annual

 

Audience	Individuals
Project or Activity	World’s Greatest Baby Shower
Content or Curriculum	Variety of FCS Nutrition Publications
Inputs	Extension Publications, community partnerships, Extension Specialist support, programmatic materials
Date(s)	Annually

 

Audience	Youth
Project or Activity	Outdoor Cooking
Content or Curriculum	Cooking 101, Cooking 102, Cooking 103, Cooking 104
Inputs	4-H Youth Development Agents  Agriculture & Natural Resource Agent  Engagement of youth for day program  4-H Outdoor Cooking Day Program  Gaining a sense of belonging and spark through hands-pon learning
Date(s)	Annually

 

Audience	Home Gardeners
Project or Activity	Home Fruit and Vegetable Classes
Content or Curriculum	Twilight Tours; Workshops
Inputs	Horticulture Agent  Master Gardeners  Local partners
Date(s)	Annually

 

Audience	Produce Growers
Project or Activity	FSMA Training
Content or Curriculum	Produce Safety Alliance
Inputs	Horticulture Agent  PSA  UK Specialist Dr. Vijakumar
Date(s)	Annually

 

Audience	Youth
Project or Activity	Super Star Chef
Content or Curriculum	Super Star Chef Curriculum
Inputs	4-H Youth Development Agents  Family Consumer Science Agent  Engagement of youth for program  Gaining a sense of belonging and spark through hands-on learning
Date(s)	Annually

Evaluation:

Outcome	Increase number of growers trained in FSMA
Indicator	Certifications
Method	Pre and Post Tests
Timeline	annually

 

Outcome	Adults consistently prepare more meals at home using fresh, nutritious ingredients.
Indicator	Number of adult participants who report preparing more meals at home post-program.  Number of adults who report incorporating more fruits and vegetables into meals prepared at home.  Number of adults who report a reduction in consumption of pre-packaged or fast food
Method	Pre and Post survey
Timeline	Conclusion of programs

 

Outcome	Participants increase physical activity as part of daily routine
Indicator	Number of adults and youth reporting increased daily physical activity levels.  Number of participants who adopt walking routines or participate regularly in physical activity programs?
Method	Data collected from participants tracking activity
Timeline	Collected Monthly during program

 

Outcome	Youth apply safe food handling practices and basic cooking techniques.
Indicator	Number of youth who demonstrate safe handwashing, utensil use, and food storage in 4-H or Junior Homemakers settings.  Number of youth who can follow basic recipes independently.
Method	4-H Common Measures (Healthy Living Module)  Observation checklists during workshops (e.g., Laugh & Learn, 4-H cooking clubs)  Self-assessment and instructor observation
Timeline	Annually or after program concludes

 

Outcome	Youth gaining basic cooking skills and knowledge to make the healthy choice the easy choice
Indicator	Number of youth participants who report preparing more meals at home post-program.  Number of youth who report incorporating more fruits and vegetables into meals prepared at home.  Number of youth who report a reduction in consumption of pre-packaged or fast food
Method	Pre and Post survey
Timeline	Before and Conclusion of programs