Number of  people who increased their knowledge of Ag Policy including: Farm Bill and Environmental issues

Number of people who recognize methods to reduce risk and improve farm profit

Number of people who discussed and compared leasing agreements and options  

Number of people who increased knowledge of farm health and safety practices (i.e. farm safety days, disaster preparedness, equipment demonstrations, farmers dinner theater)

Number of people who improved or maintained record keeping practices

Number of people who incorporated technology to effectively manage farm operations

Number of people who applied marketing techniques for meat animals

Number of people who applied marketing techniques including futures and options to reduce risk levels for crops

Number of people who adopted practices or adapted equipment  for safety (i.e. Agribility, install roll over bar)

Number of farmers adopting new technologies in agriculture production

Number of people who improved equipment or facilities

Number of people who increased profits, reduced expenses,  and/or reduced risk

Number of clientele increasing agriculture awareness due to Extension Programming

Number of clients trained in agricultural leadership development

Number of people impacted by Advisory Councils,community organizations, and other volunteers including County Ag Investment Program (CAIP), Chamber of Commerce Ag Committee, farm bureau, county fairs, festivals, etc.

Number of clients who shared information learned from Extension about local agriculture and/or environmental issues

Number of clients who advocated for agriculture and/or environmental issues locally

Number of clients who shared information about agriculture and/or environmental issues with elected officials  

Number of clients who advocated for agriculture and/or environmental issues to elected officials  

Number of producers who mentored, advised or assisted new and/or young producers in agriculture

Number of people trained by Extension who serve as members/ leaders of advisory councils, community development committees and/or in leadership roles with agriculture organizations

Number of producers  that increased knowledge of production, fertility management, varieties, insect control, disease or pests and/or sustainable practices  

Number of producers who can distinguish between genetically engineered and non-genetically engineered crops

Number of producers who can distinguish between genetically and non-genetically engineered crops

Number of producers who can locate unbiased information on Ag biotechnology

Number of producers who applied Extension information for grain production related to fertility management, varieties, control of insect, disease or pest and/or sustainable practices  

Number of producers who implemented on-farm trials for grain management

Number of producers who implemented on-farm trials for new grain variety production (i.e. rye, wheat, hops)

Number of people who gained knowledge of forage production, management and/or profitability which could include species, best management practices for species, forage harvest and storage, pasture renovation

Number of people who made decisions based on Extension research including interseeding clover/legume, using cover crops and/or alternate forage species

Number of producers who used Extension recommendations to improve quality of haylage/silage storage  

Number of producers who developed or implemented a grazing plan

Number of producers who used temporary fencing  

Number of producers who conducted on-farm demonstrations or applied research trials  

Number of producers who planted or started using any alternative forage for grazing

NNumber of producers who participated in Tobacco GAP training

Number of producers achieving iTobacco GAP certification

Number of producers who used Extension information to select varieties of tobacco with appropriate disease resistance

Number of producers who implemented on-farm trials for tobacco  production

Number of people who gained information about state regulations, production, risk management and/or marketing hemp products

Number of people who made decisions on  hemp production based on UK research/information including: selection of varieties, equipment, record keeping and/or legal contracts and regulations)

Number of acres of hemp impacted by Extension programming, resources and/or consulting  

Number of people who collected soil samples for testing

Number of people who applied Extension recommendations for soil fertility  (See Ag Economic Policy or Environmental for long term impact)  

Number of producers who conducted hay testing

Number of producers who applied Extension recommendations for improving hay production  

Number of producers who used information to balance livestock nutrition or market forage

Number of people who used Extension diagnostics services to identify plants /weeds

Number of people who used Extension resources to identify plants or weeds

Number of people who applied Extension recommendations to treat weeds or invasive species (see Ag Economic Policy to record if there was an economic impact)  

Number of people who used Extension diagnostics services to identify insects and/or pests

Number of people who used Extension resources to identify insects and/or pests

Number of people who applied  Extension recommendations to address insects or pests  

Number of people who participated in web-based disease models or trainings  

Number of people who used Extension diagnostic services to identify plant disease

Number of people who used Extension resources to identify plant disease

Number of people who applied Extension recommendations to treat disease (see Ag Economic Policy to record if there was an economic impact)  

Number of people who participated in web-based disease models or training

Number of people who used the Extension Diagnostics Services to identify animal disease and/or insects

Number of people who adopted recommendations from UK Diagnostics Lab

Number of people who increased  knowledge of backyard streams, watersheds, stream ecology and best practices to improving water quality

Number of people who increased knowledge of water quality in urban areas

Number of people who implemented one or more best practices for improving soil quality /soil health  

Number of people who implemented one or more best practices for soil /water conservation

Number of people who implemented one or more best practices  to increase soil organic matter

Number of people who implemented one or more best practices to improve soil structure for water infiltration and retention.

Number of people who implemented one or more best practices to increase ground cover for soil protection.

Number of people who implemented one or more best practices for improving water quality

Number of people who implemented one or more best practices to protect stream banks, stream buffer zones,  water quality protection, and/or manure management

Number of people who planted native plants in buffer zones  

Number of producers who developed or updated an Ag Water Quality Plan

Number of producers who developed or implemented  nutrient management plan  

Number of people who adjusted rate, timing, placement and/or sources to increase nutrient use efficiency

Number of landowners who adopted changes to improve the water quality of forested streams  

Number of people who improved use of personal protection equipment

Number of producers who updated spray program to reduce risk of developing resistance

Number of producers who tested pesticide application water for pH, alkalinity or other characteristics

Number of producers who selected alternate materials based on REI, PHI, pollinator protection, etc.

Number of producers who improved or maintained good practices in chemical handling, storage and/or disposal

Number of people who evaluated weather conditions before applying chemicals

Number of producers who communicated with neighbor/users of pesticide sensitive areas around their farm, including posting signs

Number of people who scout their field(s), high tunnel, greenhouse and/or gardens weekly

Number of people who integrated new cultural management tactics  or biological control with current spray program

Number of people who altered existing spray programs bases on pest monitoring or to reduce non-target impacts

Number of people  gaining knowledge on establishing and maintaining pollinator habitats

Number of people who gained knowledge in honey production, marketing and proper maintenance

Number of people who used Extension resources in making decisions or employing best practices related to pollinators, and /or their habitats

Number of people who used Extension resources in making decisions or employing best practices related to processing or marketing of honey

Number of people who attended training on food safety, food handling, food processing, liability, and/or marketing.  This includes: PBPT, GAP certification, Farmers Market samples, ….)

Number of people who completed Extension Food safety (PBPT)

Number of producers who completed FSMA - Produce Safety Rule or Third-Party GAP Audit  

Number of producers who obtained value added processing certification (Home Based Microprocessing,  Home Based Processing, Better Processing ,Control School,  etc.)  

Number of people who earned certification to sell or provide samples at farmers market

Number of people who used Extension resources for marketing, pricing, and/or advertising local foods

Number of vendors approved to redeem alternate payments including WIC and/or Senior Farmers Market Nutrition Program, Double Dollar programs, ect.  

Number of producers/vendors who increased or maintained sales and/or reduced risk when selling food or food products

Number of producers /vendors who increased or maintained access of locally produced foods based on sales and/or % of redemption of alternative payment programs

Number of people who gained knowledge in consumer and home  horticulture including: native plants, disease and pests, composting, site analysis, and proper maintenance

Number of people who used Extension information to make decisions on site selection, varieties, and /or maintenance  

Number of certified Master Gardeners and active volunteers

Number of people with less than 1 year as Master Gardener

Number of Master Gardener hours completed in county

Number of continuing education hours completed  by Master Gardeners

Number of direct contacts made by Master Gardeners

Number of indirect contacts made by Master Gardeners

Number of Master Gardeners who completed a University of Kentucky Leadership Training Course

Number of Master Gardener volunteers who believe the Master Gardener program greatly improves the Kentucky Cooperative Extension Service’s connection to the local community

Number of master gardener volunteers who believe they developed skills they can use in other areas of their lives

Number of growers who gained knowledge in commercial horticulture including: improved pest and disease management, improved soil management, how to interpret a soil test and apply fertilizer accordingly, recommended crop varieties, improved crop management such as trellising, pruning, harvesting, timing of operations, etc.

Number of farmers and farmer market vendors who gained knowledge on crop diversification  

Number of growers who adopted techniques that extended the growing season

Number for growers who diversified crop production

Number of growers who conducted foliar tissue testing

Number of growers who implemented irrigation systems

Number of growers who planned and practiced crop rotation

Number of participants in Extension horticulture programs at senior centers, detention centers, or rehabilitation centers  

Number of people who developed employment skills from participating in gardening  

Number of people who improved or maintained physical, emotional, or mental health from participating in gardening

Number of pounds of food provided to local non-profit organizations

Number of people who increased knowledge on forest health, management and/or utilization (includes forest health program, urban tree health programs, forestry webinar series, Master Loggers program, Woodland Owner Short course, Non-timber products[i.e. mushrooms, Christmas trees, maple syrup], naturalist programs, county based forestry program, small scale logging forest industry training, log and lumber grading trainings, and other "tree-centric" programs)  

Number of individuals who implemented one or more forest health, management and/or utilization practices

Number of businesses impacted by forest health, management and utilizations programs (note: Master Loggers typically represent a small business)  

Number of dollars saved/earned by implementing forest health, management and utilization practices  

Number of acres owned or managed by forest health, management and utilization program participants

Number of people who increased knowledge of wildlife habitat, management, or damage identification or control

Number of people who implemented one or more practices related to wildlife habitat, management, and/or damage

Number of acres impacted by practices relating to wildlife habitat, management or damage

Number of people who shared information or advocated that native wildlife has a value and purpose.  

Number for people who gained information on beef nutrition, animal health, genetics, reproduction, and/ or facilities and equipment

Number for producers who adopted best practices to improve or maintain animal nutrition by forage testing and using analysis to develop supplement program,  using body conditioning scores of cows to adjust supplement programs, use a complete mineral supplement or work with an agent or nutritionist to develop feed rations  

Number of producers who improve genetics by Implementing a crossbreeding program and utilizing Expected Progeny Difference to meet breeding objectives

Number of producers who practiced efficient reproduction techniques (i.e. perform exams of pelvic area, reproduction tract scores, breeding soundness exam of bull, artificial insemination, pregnancy diagnosis or animal evaluation  

Number of producers who Develop and implement a herd health protocol and improve animal health practices (i.e.  follow BQA guidelines, read and follow product labels and obey withdrawal periods, record animal treatments, improve animal handling/welfare skills

Number of producers who increased knowledge and understanding of dairy management and/or production through Extension newsletters, social media, programs, and field days  

Number of underserved, non-traditional and/or limited English proficiency (LEP) individuals trained or reached with dairy educational programs (including Amish and Mennonite farmers)

Number of producers who made business management changes in dairy operations such as genetics and/or reproduction, business management  and/or facilities

Number of producers who maintained or improved herd quality and health including nutrition and/or milk management/mastitis control

Number of cows in herd with improved health, well-being, quality of milk and/or quantity of milk

Number of producers who increased their knowledge and understanding of swine production

Number or producers who adopted one or more best practices related to swine breeding and/or reproduction

Number of producers who used best practices for animal health

Number of producers who monitored animal nutrition for specific stages of life  

Number of producers who developed a plan for proper waste disposal to minimize environmental impact

Number of people who gained information on small ruminant operations including animal health, nutrition, breeding/ genetics, facilities and handling, environmental impact, and/or business management and marketing

Number of producers who used Extension business management resources or tools to make decisions

Number of producers using Extension information to improve genetics and reproduction

Number of producers who used Extension information to improve quality or quantity of dairy production

Number of producers who adopted practices to maintain or improve animal health - including parasites

Number of  producers who adopted practices in animal nutrition

Number of producers who improved facilities and /or handling for flock/herd, including protection from predators

Number of producers who demonstrated proper use and maintenance of shearing equipment

Number of producers who developed a marketing plan for meat animals

Number of producers who developed a marketing plan for wool / fiber

Number of producers who made changes to parasite treatment program

Number of people who increased knowledge of horse health, nutrition, and care

Number of equine owners/operators who adopted best practices to improve or maintain animal nutriton by selecting feed based on ingredients, using body conditioning scores, use a complete mineral supplement, use hay test analysis, and/or calculating supplemental nutrition for the life cycle  

Number of equine owners/ operators who demonstrates good animal health practices (i.e. track drug use, chemicals, feed additives and movement, change vaccination and/or antibiotics protocols as appropriate, deworming strategy, treat disorder properly)

Number of fish producers who increased their knowledge of fish production

Number of people who used fish disease diagnostics resources (e.g. clinical database App)

Number of fish producers who adopted recommendations from KSU fish diagnostics lab

Number of producers who increased their knowledge on poultry health and nutrition

Number of people who increased their knowledge and understanding of pastured poultry for small and limited resource farmers

Number of potential or beginning producers who gained awareness about the National Poultry Improvement program (NPIP)

Number of beginning farmers who implemented pastured poultry fencing and mobile housing

Number of beekeepers who increased their knowledge on establishing and maintaining hives, honey production, and marketing

Number of beekeepers who used Extension resources (e.g. autoclave) in their production.

Number of farmers who had better understanding of sustainable production systems because they attended Third Thursday events (KSU)

Number of farmers who have diversified their small farms, or added “new enterprises”

Number of farmers who implemented new practices as a result of attending Third Thursday events (KSU)

Number of farmers who increased their knowledge on farm business planning and financial management skills

Number of program participants reporting adoption of physical activity practices

Number of program participants who demonstrated an increase in physical activity levels

Number of program participants who improved one or more health indicator (cholesterol, blood pressure, body mass index, blood glucose)

Number of participants who attended age related health and wellness programs not identified as a “major program.”Major age-related programs include: Keys to Embracing Again, 10 Warning Signs, and AARP Prepare to Care

Number of individuals who attended a fall prevention program

Number of participants reporting improved knowledge regarding life span behavior and decisions that affect health and well-being (such as enhanced knowledge of: positive attitude, smart and healthy eating, physical activity, mental activity, meaningful social connections, tuning-in to the times, safety, health numbers, stress management, financial management sleep, and taking personal time)

Number of participants who reported intentions to improve healthy lifestyles and behaviors (including enhanced positive attitude, smart and healthy eating, physical activity, mental activity, meaningful social connections, tuning-in to the times, safety, health numbers, stress management, financial management sleep, and taking personal time)

Number of participants reporting improved life style behavior skills (such as enhanced positive attitude, smart and healthy eating, physical activity, mental activity, social activity, tuning-in to the times, safety, health numbers, stress management, financial management sleep, and taking personal time)

Number of participants who can recognize warning signs of Alzheimer’s disease and dementia

Number of individuals who reported eating more healthy foods

Number of individuals who reported preparing more healthy home-cooked meals

Number of individuals who adopted one or more practices to reduce food shopping costs (e.g. comparing prices, planning meals, making shopping lists)

Number of participants who use knowledge and skills to improve food shopping management

Number of participants who utilize the food label to make healthy food choices

Number of program participants who reported consuming at least 4-6 servings of fruits and vegetables per day

Number of individuals reporting adoption of physical activity practices

Number of policy, system, and/or environmental changes implemented in faith-based organizations to promote healthy eating and active living

Number of faith-based organizations that implemented policy, system, and/or environmental changes to promote healthy eating and active living

Number of participants

umber of participants reporting intention to eat more fruits

Number of participants reporting intention to eat more vegetables

Number of participants reporting intention to try new foods

Number of participants reporting intention to be more physically active

Number of participants reporting intention to make healthy beverage choices (e.g., drink less soda, drink less flavored/sport drinks)

Number of community partners that have gained awareness of the problem and impacts of substance use in the community as a result of Extension efforts

Number of program participants that improved their understanding of substance use by attending “Addiction 101”

Number of program participants who intend to change behavior to use destigmatized language

Number of program participants undergoing the Botvin LifeSkills Training

Number of program participants in Recovering Your Finances

Number of students that completed the Truth and Consequences: The Choice is Yours Program

Number of students indicating that they developed a better understanding of the consequences of substance use (legal, health, emotional, and financial)

Number of individuals who feel confident they can keep their diabetes under control or help the person they care for to keep their diabetes under control

Number of individuals who reported exercising continuously for 30 minutes at least 3 times per week

Number of individuals who reported preparing more healthy home-cooked meals

Number of individuals who choose smaller portions to help manage their diabetes or choose smaller portions for the person they care for who has diabetes

Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily

Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods

Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets

Number of families/caregivers who reported supplementing their diets with healthy foods that they grew or preserved (community or backyard gardens, fishing, hunting, farmers markets)

Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label

Participants: 

Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of receiving a Plate It Up! Kentucky Proud recipe card or sampling a recipe

Participants: 

Number of individuals who indicated that they purchased the fruits and vegetables featured on the Plate It Up! Kentucky Proud recipe card

Participants:

Number of individuals who reported an increase in their fruit and/or vegetable consumption as a result of participating in a Plate it up! Kentucky Proud program

Vendors:

Number of vendors reporting increased sales at markets where Plate it up! Kentucky Proud recipes are tasted or recipe cards distributed

Vendors:

Dollar value of vendor-reported increased sales associated with Plate it up! Kentucky Proud recipes tasted or cards distributed

Number of participants

Number of participants reporting intention to eat more fruits

Number of participants reporting intention to eat more vegetables

Number of participants reporting intention to try new foods

Number of participants reporting intention to help prepare food at home

Number of individuals (parents, caregivers, grandparent, or relative) reporting improved personal knowledge (i.e., developmental stages of a child, techniques to encourage positive development, positive discipline techniques for children, healthy ways to promote children’s success in schools, and signs of abuse and neglect)

Number of individuals reporting improved parenting skills (i.e., skills to prepare child for life; use positive discipline techniques; use of empathy, family rules and effective boundaries; effective self-care techniques)

Number of individuals who reported using specific preventative and positive discipline techniques in response to child’s misbehavior

Number of individuals who practice effective parenting skills, such as parental empathy, proper ways of establishing family rules and/or boundaries, or concrete support of their child

Number of individuals who sought support from local community organizations and/or its individual members

Number of individuals who extended any type of support to another parent, grandparent, or relative raising a child

Number of participants who reported that they better understand the importance of caregiving preparation as a result of aging programs

Number of participants who attended parenting-related programs not identified as a “major program.”  Major parent-related programs include: Parenting a Second Time Around, Grandparents as Parents, Nurturing Parenting, and Nurturing Fathers

Number of participants who attended age-related programs focused on relationships/communication/caregiving and other issues facing aging families not identified as a “major program.”  Major age-related programs include: Keys to Embracing Again, 10 Warning Signs, and AARP Prepare to Care

Based on observation, how many children improved their gross motor skills? (i.e., body, automation, cross lateral movement, locomotor, and stability)

Based on observation and/or feedback from caregivers and/or teachers, how many children put new social-emotional skills into practice after completing the program? (i.e., self-awareness, self-management, relationship skills, and responsible decision-making)

Based on observation and/or feedback from caregivers and/or teachers, how many children demonstrated improved early literacy skills? (i.e., phonological awareness, print awareness, narrative skills, vocabulary)

Based on observation, how many children increased their ability to express emotion after attending the program?

Number of individuals who reported increased levels of understanding in the areas of: clothing care, clothing repair (sewing on a button)

Number of individuals who reported intent to change the way they care for clothing (laundry, repair)

Number of individuals who participated in a sewing related program (not led by a Master Clothing Volunteer)

Number of participants at recipe-tasting events

Number of recipe-tasting events hosted

Number of recipe cards distributed

Number of participants in ‘Field to Fork/Hook and Cook’ classes.

Pounds of donated venison

Number of individuals who gained knowledge related to financial management

Number of individuals who made a sound financial decision (regarding credit, budgeting, savings, and/or debt)

Number of those who have successfully completed financial management and/or career readiness programs that will help set future goals

Number of individuals who implemented strategies to avoid breaches in personal or financial security

Number of individuals who implemented at least one strategy to reduce expenses or manage money

Number of individuals who reported increased levels of understanding in the area: identifying estate planning strategies for the family, farming operation, or business

Number of individuals who took action toward implementing at least one estate planning strategy in regard to the subject matter presented

Dollars reported saved as a result of participating in a financial education program

Number of participants who attended age-related housing, financial, and estate planning programs not identified as a “major program.”  Major age-related programs include: Keys to Embracing Again, 10 Warning Signs, and AARP Prepare to Care

Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food

Number of individuals who demonstrated safe handling and preparation and/or preservation of food

Number of individuals who reported preparing more healthy home-cooked meals

Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces)

Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning

Number of pints of fruits or vegetables frozen

Number of pints of fruits or vegetables dried

Number of Food Preservation Workshop participants

Number of Food Preservation Workshop participants reporting an increase in food preservation skills

Number of participants

Number of participants reporting intention to eat more fruits

Number of participants reporting intention to eat more vegetables

Number of participants reporting intention to try new foods

Number of participants reporting intention to be more physically active

Number of participants reporting intention to drink more water and/or drink less soda

Number of participants who reported the intention to spend more time in the kitchen preparing meals

Number of participants reporting intention to be more physically active

Number of participants in the workshops who passed the Home-Based Microprocessor test

Number of participants who indicated they would become Homebased Microprocessors

Number of participants who indicated they would sell jams and jellies

Number of participants who indicated they would sell low acid foods, such as green beans, corn, etc.

Number of participants who indicated they would sell high acid foods, such as bbq sauce, corn relish, etc.

Number of individuals reporting increased levels of understanding in the area: demonstrate strong verbal and nonverbal communications (Conveying Your Message)

Number of individuals reporting increased levels of understanding in the area: how to utilize listening cues (nonverbal, quaisverbal, and verbal) in conversation (Listening and Inquiry)

Number of individuals reporting increased levels of confidence in the area: participate in a productive business conversation (Networking for Success)

Number of individuals reporting the intent to utilize soft skills to contribute to a more efficient and productive workplace (Soft Skills)

Number of individuals who reported the intent to practice dining etiquette protocols (Dining in Style)

Number of individuals who reported the intent to utilize etiquette practices to improve verbal, written, and electronic communication practices (Communicating Effectively)

Number of individuals who reported the intent to create a positive professional image  (Dressing for Success)

Number of Extension empowered individuals engaged in coalitions or organizations to address a significant community issue

Number of policy, systems, and/or environmental changes implemented within the community that promote healthy eating and active living

Number of organizations that implemented policy, systems, and/or environmental changes that promote healthy eating and active living

Number of coalitions/organizations agents participate in with the goal of implementing policy, systems, and/or environmental changes to promote healthy eating and active living

Number of volunteers able to prepare and present a food demonstration using proper techniques.

Number of volunteers able to demonstrate the ability to reduce the risks of foodborne illness through the application of the FDA’s Fight Bac recommendations to “clean, separate, cook and chill”

Number of volunteers able to demonstrate the correct application of temperatures according to the FDA Food Code for good quality cooked foods such as meat, poultry, seafood, dairy foods, fruits and vegetables, sauces, and grains.

Number of volunteers trained to become a Champion Food Volunteer?

Number of youth and adults were reached by volunteers

 Number of hours volunteers spent training clients

Number of hours KEHA members volunteered for EXTENSION activities and events

Number of hours KEHA members volunteered in COMMUNITY activities and events

Number of KEHA members who utilized knowledge gained through officer training to fulfill a KEHA leadership role at the club, county, area and/or state level.

Number of KEHA members who report knowledge gained through county and/or area officer and chairman training.

Number of individuals reporting improved personal and interpersonal leadership knowledge

Number of volunteers whose personal and interpersonal leadership knowledge and skills improved through the MCV program

Number of volunteers who practice personal and interpersonal leadership skills in clubs, schools and community outreach

Number of volunteers addressing community issues by assessing needs, developing programs and/or implementing solutions

Number of Extension programs/activities conducted by volunteers

Number of hours volunteers spent training others on behalf of Extension

Number of youth reached through volunteers conducting Extension programs and/or activities

Number of adults reached through volunteers conducting Extension programs and/or activities

Number of businesses reached through Extension programming

Number of businesses implementing economic development plans

Number of economic development-related projects/plans created with Extension’s assistance

Number of policy changes as a result of BRE program

Number of businesses reached through Extension programming

Number of businesses implementing economic development plans

Number of economic development-related projects/plans created with Extension’s assistance

Number of participants attending a first impressions forum

Number of community plans created as a result of forum participation

Number of new partnerships formed through forum participation

Number of businesses reached through Extension programming

Number of businesses implementing economic development plans

Number of economic development-related projects/plans created with Extension’s assistance

Number of businesses receiving private investment as a result of economic development planning

Number of trail/walkability projects completed

Number of participants involved in community trail projects

Number of trails designed in the community

Number of participants in Trail Town Designation process

Number of volunteer hours devoted to trail development

Number of people who reported acquiring new leadership opportunities

Number of people who have taken on leadership roles as a result of participating in Extension leadership programs

Number of people reporting increased confidence in their leadership abilities

Number of people reporting new leadership roles and leadership opportunities undertaken

Number of people reporting increased confidence in their leadership abilities

Number of people indicating their knowledge of leadership has been enhanced

Number of people reporting increased community pride through/because of involvement with Extension

Number of people who have become more effective at managing conflict as a result of participating in Extension programs

Number of people reporting increased confidence in their conflict management abilities

Number of people who reported acquiring new facilitation skills

Number of people who have become more effective at facilitation as a result of participating in Extension leadership programs

Number of people reporting increased confidence in their facilitation abilities

Number of those reporting that their knowledge of leadership has been enhanced

Number of those with improved leadership skills

Number of those reporting more confidence in their leadership skills

Number of participants reporting new leadership roles and leadership opportunities

Number of those who now serve as a mentor to others

Number of individuals who are comfortable identifying community problems

Number of those who are comfortable addressing community issues through local leadership

Number of those who take time to recruit and engage people to undertake community projects

Number of those reporting new leadership skills improved their businesses or employee management

Number of participants reporting new leadership roles and leadership opportunities

Number of those who now serve as a mentor to others

Number of individuals who are comfortable identifying community problems

Number of those who are comfortable addressing community issues through local leadership

Number of those who take time to recruit and engage people to undertake community projects

Number of new groups/networks/coalitions formed through agreement or formal arrangement

Number of projects/plans created through Extension’s assistance

Number of activities/programs initiated by Extension as a result of the strategic planning process

Number of partners engaged in the community strategic planning process

Number of new investments downtown as a result of strategic planning

Number of participants utilizing data to enhance community programs

Number of creative placemaking projects completed

Number of artisans participating in Extension Creative Placemaking programs

Number of documented next steps for an individual or community plan inspired by arts engagement projects

Number of participants involved in place-based arts initiatives

Number of public art installations formed

Number of individuals reporting increased knowledge, opinions, skills, and/or aspirations in creative placemaking in their community

Number of volunteer hours spent planning and implementing creative placemaking initiatives

Number of individuals assuming leadership positions in creative placemaking efforts

Number of new programs developed using sound Creative Placemaking strategies

Number of inactive spaces transformed into active arts spaces

Number of opportunities to discuss individual perceptions of one’s community through interactive arts activities

Number of participants reporting an increase in community pride through participation in Extension arts programming

Number of participants seeking assistance in arts business development or financial resources

Number of participants in extension-led financial education for artisans

Number of artisans who report an increase in income based on what they learned through Extension programs

Number of participants reporting greater awareness of local arts agencies and businesses

Number of participants reporting a change in financial and/or marketing knowledge

Number of venues available for local artists to showcase/sell their products

Number of business plans developed by artisans with Extension support

Number of artisans participating in an artisan or farmers’ market 

Number of dollars earned by participating artists

Number of participants reporting increased appreciation for local artisans

Number of participants gaining access to Extension programming through local market

Number of participants accessing information for additional arts vocational training

Number of arts projects completed through extension programming

Number of artisans participating in Extension program

Number of participants reporting a desire to use art to contribute to the community

Number of participants involved in community art projects

Number of opportunities for creative expression

Number of opportunities for intergenerational creative engagement

Number of participants reporting a change in the way they see their community as a result of extension arts involvement

Number of participants reporting an increase in understanding the importance of arts engagement

Number of students improving nutrition access through increased breakfast attendance

Number of students reporting an increase in confidence in performance skills

Number of students gaining knowledge or skills in audience etiquette

Number of students involved in programs integrated into other Extension programming

Number of individuals reporting increased knowledge, opinions, skills, and/or aspirations in the visual arts

Number of individuals reporting increased knowledge, opinions, skills, and/or aspirations in theatre arts

Number of individuals reporting increased knowledge, opinions, skills, and/or aspirations in the musical arts

Number of individuals reporting increased knowledge, opinions, skills, and/or aspirations in dance

Number of individuals reporting increased knowledge, opinions, skills, and/or aspirations in literary arts

Number of arts Extension programs/activities in skilled arts development conducted by volunteers

Number of hours volunteered to Extension arts activities in artistic skill development

Number of teaching artists brought to community through Extension collaborations

Number of participants reporting an understanding of quality artistic experiences

Number of Extension facilitated arts programming receiving local, state, or national recognition

Number of participants engaged in artistic activities that advance critical thinking

Number of participants reporting appreciation of artistic accomplishments

Number of artists reporting appreciation and/or validation of their artistic accomplishments

Number of community members reporting a new artistic experience

Number of artists showcasing work (visual, literary, performing) through an Extension sponsored or coordinated event

Number of community members engaged in an Extension-sponsored gallery exhibit

Number of individuals reporting increased confidence in artistic community leadership

Number of arts Extension programs/activities conducted by volunteers

Number of volunteer hours rendered toward Extension arts activities

Number of arts Extension volunteers serving on community boards, agencies, and planning commissions

Number of new relationships formed between arts and non-arts groups with Extension as the connector

Number of artists and arts groups presenting programs through Extension partnerships

Number of volunteers reporting increased community partnerships

Number of cross-sector partnerships formed on arts initiatives

Number of volunteers reporting increased ability to effectively engage with artists, professionals, or arts entities

Number of volunteers reporting increased confidence and ability to deliver arts programs

Number of participants self-reporting increased comfort, focus, resilience.

Number of opportunities for creative expression

Number of participants self-reporting increased mindfulness

Number of participants reporting a change in the way they see their immediate surroundings

Number of participants self-reporting increased recognition of effects of patterns of negative thought

Number of participants reporting increased confidence, self-esteem

Number of participants reporting ability to handle and correct mistakes

Number of participants completing a project from start to finish

Number of participants reporting an increase in confidence

Number of participants reporting increased use of creativity

Number of participants reporting making deliberate choices

Number of participants reporting use of critical thinking skills

Number of participants reporting increased sense of belonging/support

Number of participants reporting an increase in healthy behavior due to Extension arts involvement

Number of cross sector community coalitions in which Extension is involved

Number of participants reporting improved knowledge, opinions, skills or aspiration regarding the effect of arts engagement on healthy aging

Number of healthcare providers reporting an increase in collaboration with artists, arts agencies, or artistic incorporation into their practice

Number of partners engaged through Extension’s efforts

Number of restaurants/other institutions utilizing local food as a result of Extension programming

Number of food partnerships formed through Extension coalitions

Number of Food System Maps created

Number of individuals reporting an increase in awareness of local food systems

Number of those reporting the ability to confidently engage in community-based discussions on policy changes

Number of those who have participated in new activities related to stronger local food systems as a result of local food systems programming

Number of new health organizations created as a result of Extension programming

Number of  agencies engaged in community health coalitions

Number of activities or programs initiated by Extension-sponsored community health coalitions

Funding dollars received by community health coalitions

Number of new health organizations created as a result of Extension programming

Number of  agencies engaged in community health coalitions

Number of activities or programs initiated by Extension-sponsored community health coalitions

Funding dollars received by community health coalitions

The number of youth and adults who engaged in volunteer service in their communities through the 4-H program (SEEC)

The number of youth and adults who participated in volunteer training/orientation (i.e. club officer orientation, volunteer education/certification, etc) (KOSA)

The number of 4-H youth and adults who have volunteered in a non-4-H community non-profits two or more times during the year (SEEC)

The number of hours of youth or adult volunteer related education provided in the county (i.e. orientations, trainings, education workshop, club management seminars, etc) (KOSA)

Number of youth and adults who have participated in a community-based service project (KOSA)

Number of hours of service contributed

Number of youth who received the 4-H/UK CAFE marketing materials

Number of youth who participated in college and career educational programs (KOSA)

Number of youth who completed resume or interview through 4-H programs (PRACTICE)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

Number of youth who participated in Civic Education and Engagement educational programs (PRACTICE)

Number of 4-H members or participants who sit on local, regional, or state boards for civic organizations (SEEC)

Number of youth who designed and completed an educational program based on civic need (community service project) (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

Number of youth who demonstrated a skill that was learned or improved by participating in 4-H agriculture programming (PRACTICE)

Number of youth who gained an understanding of the role of agriculture in the production of food, fiber, and wood products (KOSA)  

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

Number of youth who demonstrated a skill that was learned or improved by participating in 4-H natural resource programming (PRACTICE)

Number of youth who used the skills and knowledge learned in 4-H to conserve natural resources (PRACTICE)

Number of youth who have gained an understanding of ecosystems in Kentucky (KOSA)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

Number of youth who completed a speech or demonstration (PRACTICE)

Number of youth who completed a state fair arts, photography, or other visual arts project (PRACTICE)

Number of youth who completed a drama, music, or dance project (PRACTICE)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

Number of youth who participated in education related to family and consumer sciences (KOSA)

Number of youth who completed a 4-H Family and Consumer Science Project (PRACTICE)

Number of youth who practiced financial decision-making skills as a result of what they learned in 4-H  (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

Number of youth who served as group leaders or officers (PRACTICE)

Number of youth who received education related to diversity and inclusivity (KOSA)

Number of youth who served as direct mentors to one or more younger youth (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

The number of youth who participated in overnight, 4-H summer camp(s) (PRACTICE)

The number of youth who participated in day or overnight, 4-H environmental camps at your office, 4-H camp facility, or other location (PRACTICE)

The number of youth who participated in day or overnight, 4-H non-environmental camps at your office, 4-H camp facility, or other location (i.e. project day camps, etc) (PRACTICE)

Number of youth who were educated on health and well-being through 4-H programs (KOSA)

Number of youth who indicated they made healthy lifestyle choices as a result of what they learned through 4-H programming (PRACTICE)

Number of youth who indicated they increased their daily number of servings of fruits and vegetables eaten as a result of 4-H programs (PRACTICE)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)

Number of youth who indicated they are interested in learning more about science, engineering, or technology projects (KOSA)

Number of youth who participated in project, activity, or event for science, engineering, and technology projects (PRACTICE)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #6 “Is 4-H A place where you get to figure out things for yourself?” (SEEC)

Number of youth who indicated “yes or usually” to the Common Measures Experience Survey Question #13 “Is 4-H a place where you have a chance to be a leader?” (SEEC)