Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.1) | 80 |
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved |
| 2066.2) | 266 |
Number of individuals who reported eating more healthy foods |
| 2066.3) | 22 |
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 |
| 2066.4) | 2 |
Number of farmers markets accepting EBT cards |
| 2066.5) | 0 |
Dollars in EBT, WIC or Senior benefits redeemed at farmers markets |
| 2066.6) | 0 |
Number of families who grew a garden this year |
| 2066.7) | 0 |
Number of first time growers or those who haven’t grown in five or more years |
| 2066.8) | 0 |
Number of restaurants/other institutions utilizing local foods as a result of Extension programming |
Author: Dorisa Johnson-Hickman
Major Program: Accessing Nutritious Foods (general)
While teaching Meal Planning and Food Safety at a neighborhood community center adult group, one participant was concerned that,” it’s not easy preparing healthy meals for your family when you don’t have the time.” With that in mind the Kenton County Cooperative Extension Nutrition Education Program (NEP) Assistant taught how meal planning not only saves time and money at the grocery store, it also provides variety to family meals. The NEP Assistant also taught how meal p
Author: Dorisa Johnson-Hickman
Major Program: Accessing Nutritious Foods (general)
With diabetes and hypertension poorly affecting American adult’s health, The Kenton County Cooperative Extension Nutrition Education Program Assistant worked with senior adults at Colony Senior Apartments to focus their attention on healthy eating by limiting salt and sugar intake. The group also learned how to interpret nutrition facts label to identify sodium, sugars, cholesterol, fats, and carbohydrates, so they could limit these unhealthy ingredients. In Kenton County the percent
Author: Angela Baldauff
Major Program: Accessing Nutritious Foods (general)
According to research, 90% of the brain is developed by age 5. In order to provide families and caregivers practical ideas to turn everyday activities into learning moments The United Way of Greater Cincinnati and northern Kentucky developed the Born Learning Academy in 2009--a series of family workshops to help parents prepare their children for school, starting when they are born. The Academies meet in elementary schools. The Family Resource Youth Service Center Coordinator (FRYSC)
Author: Angela Baldauff
Major Program: Accessing Nutritious Foods (general)
One of Kentucky’s Academic Standards for Intermediate Health Education is to provide nutrition education to all students. White’s Tower Elementary School contacted the Kenton County Cooperative Extension Service’s Nutrition Education Program (NEP) Assistant to deliver programming to fourth students.Four fourth grade teachers collaborated with the NEP Assistant to offer nutrition programming in the classroom. The NEP Assistant met with 89 fourth grade students one hour a week fo
Author: Angela Baldauff
Major Program: Accessing Nutritious Foods (general)
Ryland Heights Elementary School (RHES) had more than twenty families who were raising relatives who were not their own children. Most of these were grandparents raising their grandchildren. To offer support to these families, the Family Resource Youth Service Center (FRYSC) Coordinator of RHES contacted the Kenton County Cooperative Extension Service’s Nutrition Education Program (NEP) Assistant. The NEP Assistant taught six “Super Families” the Healthy Choic
Author: Angela Baldauff
Major Program: Accessing Nutritious Foods (general)
Aspen Community Living provides high quality support for community living services to individuals with developmental and physical disabilities in their own homes. In an effort to provide clients with healthier meals, the Branch Manager of Aspen Community Living contacted the Kenton County Cooperative Extension Service’s Nutrition Education Program (NEP) Assistant. She wanted her staff from Africa to be taught how to cook healthier meals because African culture and cooking
