Scott County CES

County Emphasis:

Nourishing Communities: Linking Food Access and Well Being

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. 

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:

Agents met with County Extension and Program Councils to assess current needs related to food access, preparation, and home gardening in Scott County. Council members identified a need for greater awareness and access to nutrient-dense foods, highlighting key consumer needs and demands. It has also been determined that Scott county is above the national average in the prevalence of obesity, according to U.S. News and World Report (https://www.usnews.com/news/healthiest-communities/kentucky/scott-county). Additionally, after Kentucky Extension conducted a Community needs assessment;  "ensuring individuals and families have access to affordable nutritious food" and "food as health" were indicated as high priority needs (in the top 10 needs) in Scott County. Work in this emphasis will help to address these community identified needs. Learn more about the community identified needs of Scott County here: https://extension.ca.uky.edu/community-assessment. 

Long-Term Outcomes:

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

• Improved dietary habits through: consumption of more fruits and vegetables, a variety of proteins and the number of meals prepared at home.
• Increased self-reflection and exploration of personal values and beliefs related to health and well-being among 4-Hers.  

Initial Outcomes:

• Increased awareness and accessibility of community resources available to access fresh foods.
• Increased knowledge and awareness of healthy habits and practices among 4-Hers.  

Evaluation:

Outcome: Short Term

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

Timeline: Immediately after program/event 

Intermediate Outcome: Increased awareness and accessibility of Extension resources and programs supporting food access. 

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)

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Long- Term 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)

Learning Opportunities:

Audience: Individuals & Farmers

Project or Activity: Nutrition Education

Content or Curriculum: 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, Homemakers, farmers’ markets, local farmers/growers/producers, commodity groups, community centers, etc. 

Dates: 2025-2026

Audience: Individuals & Farmers

Project or Activity: Home Based Micro Processing

Content or Curriculum: HBMP Training materials

Inputs: Programmatic materials, paid staff, volunteers, community partners, facilities, health department, State of Kentucky, KDA, non-profits, schools, faith-based organizations, Homemakers, community centers, farmers, farmers’ markets, etc. 

Dates: 2025-2026

Audience: Youth  

Project or Activity: Nutrition and Food Preparation

Content or Curriculum: Wellness in Kentucky

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: September 1 – August 30 (2025-2026)

Evaluation:

Outcome: Short Term

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

Timeline: Immediately after program/event 

Intermediate Outcome: Increased awareness and accessibility of Extension resources and programs supporting food access. 

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)

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Long- Term 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)