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

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

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 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 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 improved and/or used temporary fencing  

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

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

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 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 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 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 made changes to parasite treatment program

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

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

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

Number of Youth (5-18) engaged in NR 4-H programming

Number of Volunteers (19+) engaged in NR 4-H programming

Number of participants reporting new leadership roles and leadership opportunities

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

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 hours KEHA members volunteered for EXTENSION activities and events

Number of individuals who gained knowledge related to financial management

Number of participants who learned family resource management strategies

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 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 Food Preservation Workshop participants

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

Vendors:

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

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

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

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)

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

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

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

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 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 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 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 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 improved and/or used temporary fencing  

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 used information to balance livestock nutrition or market forage

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 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 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 clientele increasing agriculture awareness due to Extension Programming

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 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 individuals that take on formal or informal leadership roles as a result of participation in an Extension leadership program

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

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

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

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

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

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 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 youth reached through volunteers conducting Extension programs and/or activities

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

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 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 Food Preservation Workshop participants

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

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

Number of individuals that take on formal or informal leadership roles as a result of participation in an Extension leadership program

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

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

Number of youth who identified the needs of others in their community

Number of youth who participated in a service activity (community service, service learning, personal service to others).

Number of youth who can recognized leaders in the community or area of interest.

Number of volunteers whose 4-H members identified the needs of others in their community.

Number of volunteers whose 4-H members participated in a service activity (community service, service learning, personal service to others).

Number of volunteers whose 4-H members recognized leaders in the community or area of interest.

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of individuals who reported learning new skills to prepare or improve themselves for the workforce as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported that they improved their job interview skills as a result of participating in an Extension workforce development program/outreach.

Number of participants who developed a resume as a result of participating in an Extension workforce development program/outreach.

Number of participants who gained new employment as a result of participating in an Extension workforce development program/outreach.

Number of Youth (5-18) engaged in AG 4-H programming

Number of Volunteers (19+) engaged in AG 4-H programming

Number of youth who gained/strengthened the ability to express their thoughts or opinions.

Number of youth who used information to communicate with others.

Number of youth who demonstrated a skill they have learned.

Number of volunteers whose 4-H members gained / strengthened the ability to express their thoughts or opinions.

Number of volunteers whose 4-H members used information to communicate with others.

Number of volunteers whose 4-H members demonstrated a skill they have learned.

Number of Youth (5-18) engaged in NR 4-H programming

Number of Volunteers (19+) engaged in NR 4-H programming

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of Volunteers (19+) engaged in FCS 4-H Programming

Number of youth who served in a leadership role.

Number of youth who worked in a team/group to accomplish a common task or goal.

Number of youth who understood how their actions impact others.

Number of volunteers whose 4-H members served in a leadership role.

Number of volunteers whose 4-H members worked in a team / group to accomplish a common task or goal.

Number of volunteers whose 4-H members understood how their actions impact others.

Number of Youth (5-18) engaged in Health 4-H Programming

Number of Volunteers (19+) engaged in Health 4-H Programming

Number of partnerships with community organizations, institutions, agencies, or individuals to address substance use/recovery in the community.

Number of participants who reported an increased knowledge of substance use prevention, addiction, and/or recovery (or related subject matter).

Number of participants who reported an increased ability to use destigmatized language.

Number of participants who reported intended behavior change as a result of participation in substance use prevention and/or recovery programming.

Number of participants who used self-care strategies to improve their recovery and/or substance refusal skills.

Number of participants who reported behavior change as a result of participation in substance use prevention and/or recovery programming.

Number of Youth (5-18) engaged in SET 4-H Programming

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of Volunteers (19+) engaged in FCS 4-H Programming

Number of youth who identified the needs of others in their community

Number of youth who participated in a service activity (community service, service learning, personal service to others).

Number of individuals who reported learning new skills to prepare or improve themselves for the workforce as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported that they improved their job interview skills as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported an improvement in their personal skills (e.g., communication, networking, time management) as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported improvement in their confidence to implement employment strategies as a result of participating in an Extension workforce development program/outreach.

Number of individuals who reported learning new skills to prepare or improve themselves for the workforce as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported that they improved their job interview skills as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported an improvement in their personal skills (e.g., communication, networking, time management) as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported improvement in their confidence to implement employment strategies as a result of participating in an Extension workforce development program/outreach.

Number of partnerships with community organizations, institutions, agencies, or individuals to address substance use/recovery in the community.

Number of participants who reported an increased knowledge of substance use prevention, addiction, and/or recovery (or related subject matter).

Number of partnerships with community organizations, institutions, agencies, or individuals to address mental health and wellbeing in the community.

Number of participants who reported an increased knowledge of how to respond to mental health concerns.

Number of partnerships with community organizations, institutions, agencies, or individuals to address substance use/recovery in the community.

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

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

Number of Youth (5-18) engaged in AG 4-H programming

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of partnerships with community organizations, institutions, agencies, or individuals to address substance use/recovery in the community.

Number of individuals who reported learning new skills to prepare or improve themselves for the workforce as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported that they improved their job interview skills as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported an improvement in their personal skills (e.g., communication, networking, time management) as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported improvement in their confidence to implement employment strategies as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported that they learned strategies for managing their work-life responsibilities as a result of participating in an Extension workforce development program/outreach.

Number of participants who developed a resume as a result of participating in an Extension workforce development program/outreach.

Number of participants who gained an increase in salary/income as a result of participating in an Extension workforce development program/outreach.

Number of participants who gained new employment as a result of participating in an Extension workforce development program/outreach.

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 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 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 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  gaining knowledge on establishing and maintaining pollinator habitats

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 individuals reporting improved knowledge regarding disaster preparedness (such as emergency kit contents; daily water needs for survival; damage assessment; evacuation and sheltering in place plans)

Number of individuals reporting an intent to implement one or more disaster preparedness strategies/plan

Number of individuals who have implemented best practices (prepared disaster kits for the home or business, etc.) as a result of Extension programming

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

Number of individuals who gained knowledge related to financial management

Number of participants who learned family resource management strategies

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

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

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

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of Volunteers (19+) engaged in FCS 4-H Programming

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

Number of opportunities for creative expression

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

Number of participants reporting increased use of creativity

Number of participants reporting increased perseverance, completing a project from start to finish

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

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

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 farmers adopting new technologies in agriculture production

Number of people who improved equipment or facilities

Number of individuals reporting an intent to implement one or more disaster preparedness strategies/plan

Number of individuals that take on formal or informal leadership roles as a result of participation in an Extension leadership program

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

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 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 used Extension diagnostics services to identify insects and/or pests

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

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 used Extension resources for marketing, pricing, and/or advertising local foods

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

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

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

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

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

Number of participants reporting new leadership roles and leadership opportunities

Number of those who now serve as a mentor to others

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

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of Youth (5-18) engaged in AG 4-H programming

Number of Volunteers (19+) engaged in AG 4-H programming

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

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

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

Number of individuals that take on formal or informal leadership roles as a result of participation in an Extension leadership program

Number of strategies adopted and implemented to improve the community

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

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

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 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 adults reached through volunteers conducting Extension programs and/or activities

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 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 individuals that take on formal or informal leadership roles as a result of participation in an Extension leadership program

Number of strategies adopted and implemented to improve the community

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

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

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 opportunities for creative expression

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

Number of participants reporting increased use of creativity

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

Number of participants reporting increased confidence, self-esteem

Number of participants reporting increased perseverance, completing a project from start to finish

Number of participants reporting increased focus, resilience

Number of participants reporting use of critical thinking skills and making deliberate choices to solve problems

Number of participants reporting increased sense of belonging, support, and/or comfort

Number of participants engaged in Extension-led community art projects

Number of participants engaged in artistic activities that advance critical thinking

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

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 make healthy beverage choices (e.g., drink less soda, drink less flavored/sport drinks)

Number of Youth (5-18) engaged in SET 4-H Programming

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of businesses reached through Extension programming

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

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

Number of participants engaged in Extension-led community art projects

Number of participants reporting a new artistic experience

Number of professional artists participating in Extension programming

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 Food Preservation Workshop participants reporting an increase in food preservation skills

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of Youth (5-18) engaged in SET 4-H Programming

Number of Volunteers (19+) engaged in SET 4-H Programming

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of Volunteers (19+) engaged in FCS 4-H Programming

Number of youth who identified the needs of others in their community

Number of youth who participated in a service activity (community service, service learning, personal service to others).

Number of youth who can recognized leaders in the community or area of interest.

Number of volunteers whose 4-H members identified the needs of others in their community.

Number of volunteers whose 4-H members participated in a service activity (community service, service learning, personal service to others).

Number of volunteers whose 4-H members recognized leaders in the community or area of interest.

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of Volunteers (19+) engaged in FCS 4-H Programming

Number of youth who demonstrated a skill they have learned.

Number of Volunteers (19+) engaged in CEA 4-H programming

Number of Youth (5-18) engaged in SET 4-H Programming

Number of Youth (5-18) engaged in AG 4-H programming

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

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of Youth (5-18) engaged in 4-H Specialty Camping Programming.

Number of Adults (19+) engaged in 4-H Specialty Camping Programming

Number of youth who gained/strengthened the ability to express their thoughts or opinions.

Number of youth who used information to communicate with others.

Number of youth who demonstrated a skill they have learned.

Number of volunteers whose 4-H members gained / strengthened the ability to express their thoughts or opinions.

Number of volunteers whose 4-H members used information to communicate with others.

Number of volunteers whose 4-H members demonstrated a skill they have learned.

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of Volunteers (19+) engaged in FCS 4-H Programming

Number of youth who served in a leadership role.

Number of youth who worked in a team/group to accomplish a common task or goal.

Number of youth who understood how their actions impact others.

Number of volunteers whose 4-H members served in a leadership role.

Number of volunteers whose 4-H members worked in a team / group to accomplish a common task or goal.

Number of volunteers whose 4-H members understood how their actions impact others.

Number of Youth (5-18) engaged in SET 4-H Programming

Number of youth who served in a leadership role.

Number of youth who worked in a team/group to accomplish a common task or goal.

Number of youth who understood how their actions impact others.

Number of Youth (5-18) engaged in L & CE 4-H Programming

Number of Youth (5-18) engaged in SET 4-H Programming

Number of Volunteers (19+) engaged in SET 4-H Programming

Number of Youth (5-18) engaged in SET 4-H Programming

Number of Volunteers (19+) engaged in SET 4-H Programming

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

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

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

Number of partnerships with community organizations, institutions, agencies, or individuals to address substance use/recovery in the community.

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 recipe cards distributed

Number of opportunities for creative expression

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

Number of participants reporting increased use of creativity

Number of participants reporting increased perseverance, completing a project from start to finish

Number of partners engaged in the community strategic planning process

Number of participants reporting a new artistic experience

Number of artists showcasing work (visual, literary, performing) through an Extension-led event

Number of program participants reporting adoption of physical activity practices

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

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 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 participants who indicated they would become Homebased Microprocessors

Number of participants who indicated they would sell jams and jellies

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 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 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 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 engaged in an Extension-sponsored gallery exhibit

Number of artists showcasing work (visual, literary, performing) through an Extension-led event

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 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

Number of participants who learned family resource management strategies

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 Food Preservation Workshop participants

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

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 partnerships with community organizations, institutions, agencies, or individuals to address mental health and wellbeing in the community.

Number of participants who reported an increased knowledge of how to respond to mental health concerns.

Number of participants who intend to adopt self-care strategies to improve their own mental health and wellbeing.

Number of participants who intend to adopt strategies to support or promote mental health and wellbeing in their community.

Number of participants who reported behavior change as a result of participation in mental health and wellbeing programming.

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

Number of people who applied marketing techniques for meat animals

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

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 used Extension recommendations to improve quality of haylage/silage storage  

Number of producers who improved and/or used temporary fencing  

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 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 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 producers who developed or updated an Ag Water Quality Plan

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

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 for growers who diversified crop production

Number of growers who implemented irrigation systems

Number of growers who planned and practiced crop rotation

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

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

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of Youth (5-18) engaged in 4-H Specialty Camping Programming.

Number of Adults (19+) engaged in 4-H Specialty Camping Programming

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 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 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 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 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 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 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 beginning farmers who implemented pastured poultry fencing and mobile housing

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

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 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 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 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 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 experienced improved social skills and/or self-efficacy.

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 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 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

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, 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 participated in a sewing related program (not led by a Master Clothing Volunteer)

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 Food Preservation Workshop participants

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

Number of individuals reporting improved knowledge regarding disaster preparedness (such as emergency kit contents; daily water needs for survival; damage assessment; evacuation and sheltering in place plans)

Number of individuals reporting an intent to implement one or more disaster preparedness strategies/plan

Number of hours KEHA members volunteered for EXTENSION activities and events

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

Number of partnerships with community organizations, institutions, agencies, or individuals to address substance use/recovery in the community.

Number of participants who intend to use self-care strategies to improve their recovery and/or substance refusal skills.

Number of participants who reported intended behavior change as a result of participation in substance use prevention and/or recovery programming.

Number of participants who used self-care strategies to improve their recovery and/or substance refusal skills.

Number of participants who reported behavior change as a result of participation in substance use prevention and/or recovery programming.

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of Youth (5-18) engaged in 4-H Specialty Camping Programming.

Number of Adults (19+) engaged in 4-H Specialty Camping Programming

Number of Youth (5-18) engaged in AG 4-H programming

Number of Volunteers (19+) engaged in AG 4-H programming

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 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

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?

Based on caregiver report, there has been an increase in adult lead engagement in the child’s learning process. (i.e., spend more time reading to child, practices letter recognition, involves child in physical activity, implements activities learned in child development program)

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 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 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 reporting improved knowledge regarding disaster preparedness (such as emergency kit contents; daily water needs for survival; damage assessment; evacuation and sheltering in place plans)

Number of individuals reporting an intent to implement one or more disaster preparedness strategies/plan

Number of individuals who have implemented best practices (prepared disaster kits for the home or business, etc.) as a result of Extension programming

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

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 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 Food Preservation Workshop participants

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

Number of individuals that take on formal or informal leadership roles as a result of participation in an Extension leadership program

Number of strategies adopted and implemented to improve the community

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

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

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 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

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

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 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 participants reporting new leadership roles and leadership opportunities

Number of youth who identified the needs of others in their community

Number of youth who served in a leadership role.

Number of youth who worked in a team/group to accomplish a common task or goal.

Number of Youth (5-18) engaged in AG 4-H programming

Number of Volunteers (19+) engaged in AG 4-H programming

Number of Youth (5-18) engaged in SET 4-H Programming

Number of Volunteers (19+) engaged in SET 4-H Programming

Number of Youth (5-18) engaged in FCS 4-H Programming

Number of Volunteers (19+) engaged in FCS 4-H Programming

Number of youth who demonstrated a skill they have learned.

Number of volunteers whose 4-H members gained / strengthened the ability to express their thoughts or opinions.

Number of volunteers whose 4-H members used information to communicate with others.

Number of volunteers whose 4-H members demonstrated a skill they have learned.

Number of Youth (5-18) engaged in CEA 4-H programming

Number of Volunteers (19+) engaged in CEA 4-H programming

Number of participants who intend to adopt self-care strategies to improve their own mental health and wellbeing.

Number of participants who reported intended behavior change as a result of participation in mental health and wellbeing programming.

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

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 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 Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of program participants reporting adoption of physical activity practices

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

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 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 partnerships with community organizations, institutions, agencies, or individuals to address mental health and wellbeing in the community.

Number of participants who reported an increased knowledge of how to respond to mental health concerns.

Number of participants who intend to adopt self-care strategies to improve their own mental health and wellbeing.

Number of participants who intend to adopt strategies to support or promote mental health and wellbeing in their community.

Number of participants who reported intended behavior change as a result of participation in mental health and wellbeing programming.

Number of participants who adopted self-care strategies to improve their own mental health and wellbeing.

Number of participants who adopted strategies to support or promote mental health and wellbeing in their community.

Number of participants who reported behavior change as a result of participation in mental health and wellbeing programming.

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

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 sought support from local community organizations and/or its individual members

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 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

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 participated in a sewing related program (not led by a Master Clothing Volunteer)

Number of individuals reporting increased levels of understanding in the area: how to prepare a personal budget (Unit 2)

Number of individuals reporting increased levels of understanding in the area: how to identify factors that affect the cost of credit (Unit 3)

Number of individuals reporting increased levels of understanding in the area: how to improve a credit score over time (Unit 4)

Number of individuals reporting increased levels of understanding in the area: how to prioritize debt (Unit 5)

Number of individuals who reported the intent to consider wants and needs before spending (Unit 1)

Number of individuals who reported the intent to actively work to reduce their debt (Unit 5)

Number of individuals who gained knowledge related to financial management

Number of participants who learned family resource management strategies

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 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 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 individuals reporting an intent to implement one or more disaster preparedness strategies/plan

Number of individuals who reported learning new skills to prepare or improve themselves for the workforce as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported that they improved their job interview skills as a result of participating in an Extension workforce development program/outreach.

Number of participants who reported an improvement in their personal skills (e.g., communication, networking, time management) as a result of participating in an Extension workforce development program/outreach.

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

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 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 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 participants at recipe-tasting events

Number of recipe-tasting events hosted

Number of recipe cards distributed

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

Number of  agencies engaged in community health coalitions

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 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 Food Preservation Workshop participants

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

Number of Youth (5-18) engaged in 4-H Summer Camping.

Number of Volunteers (19+) engaged in 4-H Summer Camping.

Number of Youth (5-18) engaged in AG 4-H programming

Number of Volunteers (19+) engaged in AG 4-H programming

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)