Extension
It Starts With Us
Accessing Nutritious Foods
Strengthening and Sustaining Local Food Structure
Proctor
Accessing Nutritious Foods (general)
Youth Fruit & Vegetable Access
Trimble County has an obesity rate of 33.9%, 11.8% with diabetes and 34.8% of the population are inactive. Local schools are delivering free or reduced lunches at a high rate. Elementary schools assist 63% of the students and there is a 55% rate countywide. This is an economic issue, but shows the importance of children getting healthy meals. On any given day, less than 15 percent of school children eat the recommended servings of fruit; less than 20 percent eat the recommended servings of vegetables. Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables. The dietary guidelines provide advice for making food choices that promote good health, a healthy weight, and ways to reduce risk of disease. Nutritional programs help families gain access to food and stretch food dollars; and local food assistance programs to educate recipients on healthy and safe food preparation methods.
- Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
- Obesity and burden of chronic disease will be reduced
- Improve food preparation skills, food management skills, food safety and healthy nutrition habits
- Kentuckians will prepare and enjoy more healthy, home cooked family meals.
- Adults make more nutritious foods available to youth.
- Youth make better food choices.
- Apply skills of food resource management, food safety, and food preparation to afford healthy, nutritious food choices
- Participants gather cooking knowledge and confidence in ability to prepare healthy meals.
- Kentuckians understand the importance of home cooked family meals to physical health and family health.
- Youth and adults are inspired to choose nutritious foods.
- Increase awareness of importance of nutrition, as well as nutrition knowledge, of youth, parents and community members.
- Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.
- Increase knowledge and understanding of healthy eating, food safety and food resource management.
Initial Outcome: - Participants gather cooking knowledge and confidence in ability to prepare healthy meals.
- Kentuckians understand the importance of home cooked family meals to physical health and family health.
- Youth and adults are inspired to choose nutritious foods.
- Increase awareness of importance of nutrition, as well as nutrition knowledge, of youth, parents and community members.
- Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet.
- Increase knowledge and understanding of healthy eating, food safety and food resource management.
Indicator:
37. Total number of families/caregivers reached with Extension-related information on accessing healthy foods.
38. Based on the total number of families/caregivers reached with information on accessing healthy foods, number of those who gained knowledge about eating healthy foods.
44. Of the total number of children and youth reached through Extension programming related to eating healthy foods, number of those gaining knowledge about eating more healthy foods.
51. Of the total number of individuals reached through Extension programming related to health and safety, number of individuals who experienced a change in knowledge, opinions, skills, or aspirations regarding the safe storage, handling, or preparation of food (safe preservation techniques, hand washing, following time and temperature guidelines).
Method: Formal and informal surveys
Timeline: July-June
Intermediate Outcome: - Kentuckians will prepare and enjoy more healthy, home cooked family meals.
- Adults make more nutritious foods available to youth.
- Youth make better food choices.
- Apply skills of food resource management, food safety, and food preparation to afford healthy, nutritious food choices
Indicator:
39. Based on the total number of families/caregivers reached with information on accessing healthy foods, number that reported eating more of healthy foods.
42. Number of individuals adopting one or more recommended practices to increase access to food or make it more affordable.
45. Of the total number of children and youth reached through Extension programming related to eating healthy foods, number of those who reported eating more healthy foods.
52. Of the total number of individuals reached through Extension programming related to health and safety, number of individuals who implemented recommended practices for the safe storage, handling, or preparation of food (safe preservation techniques, hand washing, following time and temperature guidelines).
Method: Formal and informal surveys
Timeline: July-June
Long-term Outcome: - Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day
- Obesity and burden of chronic disease will be reduced
- Improve food preparation skills, food management skills, food safety and healthy nutrition habits
Indicator:
Method: Questionnaire on healthy eating habits; Pre and Post evaluation methods
Timeline: July-June
Audience: Headstart Youth and preschoolers
Project or Activity: Literacy, Eating, Activity for Preschoolers
Content or Curriculum: CES LEAP Series
Inputs: Trimble County Headstart and Preschool, Proctor, Trimble County Family Resource Center, LEAP curriculum
Date: September 2017-May 2018
Audience: Trimble County Youth
Project or Activity: Super Star Chef
Content or Curriculum: Super Star Chef
Inputs: Proctor, MyPlate materials, CES publications, University of Kentucky students
Date: July 2017
Audience: Trimble County 5th Grade Students
Project or Activity: Recipe for Life
Content or Curriculum: CES resources, MyPlate, guidelines developed from the Search Institute/40 Developmental Assets
Inputs: Proctor, USDA materials, CES publications, Search Institute, Trimble County School teachers, Family Resource Center
Date: Fall 2017
Audience: Limited resource individuals and families, general public
Project or Activity: Commodity Day
Content or Curriculum: Nutrition information distribution
Inputs: Proctor, Kentucky CES publications and resources, Tri-County Community Action agency
Date: Monthly 2017-18
Audience: General public, limited resource individuals, families
Project or Activity: Food Preservation
Content or Curriculum: Canning 101, Freezing 101
Inputs: Proctor, CES publications and resources
Date: Summer 2018
Audience: Trimble County Students
Project or Activity: Elementary School Health Fairs
Content or Curriculum: USDA MyPate Guidelines
Inputs: Proctor, USDA Guidelines, Trimble County School District
Date: Spring 2018
Author: Kevin Perkins
Major Program: Food Preservation
The Third Annual Hunt Your Food program was a great success again. Even though numbers were not what we had hoped for the entire program was well received. The collaboration of this agent and my 4-H counter part went well as usual. The participants were a small percentage of hunters in the area. What was lacking in numbers was made up in by enthusiasm. All members were very active, responsive and asking extremely good questions. By utilizing expertise from 3 different speakers, we were able to e
Author: Jane Proctor
Major Program: Accessing Nutritious Foods (general)
According to the State of Obesity in Kentucky, Kentucky has the seventh highest adult obesity rate in the nation. (Retrieved May, 2018 from https://stateofobesity.org/states/ky/) The Centers for Disease Control and Prevention reported that in Kentucky 35.1% of adults were overweight and 15.4% of adolescents were overweight. (2016) The Food Research and Action Center (FRAC) reports a positive correlation between poverty and obesity. According to the Kids Count Data Center in
Author: Jane Proctor
Major Program: Food Preservation
Home canning is a great way to preserve your garden produce. People are returning to home canning after years away or even starting to can for the first time. However, it can be risky or even deadly if not done safely and correctly. According to the Centers for Disease Control and Prevention, one in five households can their own food and 65% of those households can vegetables. With an increased interest in home gardening and food preservation, the concern for safe canning information has increas
