Number of individuals who reported eating more healthy foods

Number of individuals reporting that they utilized delivery systems/access points (e.g. farmer’s markets, CSA’s WIC, Food Pantry) that offer healthy foods

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

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

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 individuals (parents and caregivers) reporting improved personal growth

Number of individuals (parents and caregivers) reporting improved personal knowledge (such as 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 (parents and caregivers) reporting improved personal skills (such as skills to prepare child for life; use positive discipline techniques; use of empathy, concrete support and proper family rules; effective self-care techniques)

Number of people (families) who reported using preventative and positive discipline techniques in response to child’s misbehavior, and setting and enforcing logical consequences for children’s behaviors

Number of parents and/or caregivers who practice effective parenting skills, such as parental empathy, proper ways of establishing family rules, and concrete support to their child, to develop a sense of self-worth

Number of parents and/or caregivers who accessed community resources when needed

Number of individuals reporting improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, and preparation of food

Number of individuals who demonstrated safe handling and preparation of food

Number of individuals who report intention to cook more

Number of individuals who report preparing more healthy home cooked meals

Number of youth who indicated they like science a lot or a little (Common Measures – SC 6)

Number of youth who indicated that, through 4-H, they learned new things about science (Common Measures – SC 16)

Number of youth who have shared their science related project with others (Common Measures – SC 19)

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

Number of youth who indicated they help others reach their goals (Common Measures – UN 11)

Number of youth who indicated they have respect for others’ ideas (Common Measures – UN 13)

Number of youth who indicated they are comfortable working in groups (Common Measures – UN 14)

Number of youth who indicated they think of others’ feelings before they say something (Common Measures – UN 15)

Number of youth who indicated they look for ways to involve all members of a group (Common Measures – UN 16)

Number of youth who indicated they get along with others who are different from them (Common Measures – UN 18)

Number of youth who indicated they can still work with others when upset with them (Common Measures – UN 19)

Number of youth who indicated they like to learn about people who are different from them (Common Measures – UN 20)

Number of youth who indicated they are comfortable being a leader (Common Measures – UN 22)

Number of youth who indicated it is easy for them to speak up in a group (Common Measures – UN 23)

Number of youth who can take responsibility for their actions

Number of youth leading a project group or club

Number of youth serving as direct mentors to younger youth

Number of youth who have improved their communication skills by completing a speech, demonstration, or other public presentation

Number of participants engaged in home and consumer horticulture programming

Number of youth who know how to follow a recipe to make something to eat

Number of youth who know how to use measuring cups and spoons

Number of youth who know how to use knives safely

Number of youth who know how to handle hot pots and pans safely

Number of youth who know how to keep their cooking area clean to stop germs spreading

Number of those who gained knowledge related to financial management

Number of individuals who reported increased levels of understanding in the area: confidence in handling estate planning or specific financial matters

Number of people that reported eating more of healthy foods

Number of individuals who adopted one or more positive practices in food selection 

Number of individuals who modified ingredients and/or preparation techniques of recipes to improve nutrition 

Number of individuals reporting improved knowledge, opinions, skills, and/or aspirations in understanding: disaster preparedness, pest management, going green, energy conservation, solid waste management, water conservation, home safety or built environment