Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.1) | 300 |
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved |
| 2066.2) | 650 |
Number of individuals who reported eating more healthy foods |
| 2066.3) | 580 |
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) | 0 |
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: Susan Grimmett
Major Program: Accessing Nutritious Foods (general)
Stretching Food DollarsOf the 67 graduated SNAP-Ed participants, NEERS data shows a 20% increase in acceptable food resource management practices from entry into the SNAP-Ed classes to the completion of the series. These resource management practices include planning meals, comparing prices, using a grocery shopping list, and not running out of food by the end of the month which becomes a huge worry for low income families.Through the SNAP-Ed Program, classes are offered at several facilit
Author: Susan Grimmett
Major Program: Accessing Nutritious Foods (general)
~~No Sodium Doesn’t Mean Bland FoodAccording to NEERS data, 48% of the participants from various facilities in the SNAP-Ed program, showed improvement in reducing their sodium intake after completing the Healthy Choices for Every Body Education Series. A total of 67 people graduated from the SNAP-Ed program in 2017.A lady with several health concerns was limited on her sodium intake. She complained that without salt her foods had little flavor and tasted bland. After rece
Author: Susan Grimmett
Major Program: Accessing Nutritious Foods (general)
~~The Influence of a DollAccording to the CDC Obesity Prevalence Map in 2015, Kentucky’s obesity rate was between 30% - 35% of the state’s population. This high percentage may lead to high rate of the chronic diseases in the state. It is important to start with the younger population to reduce this high percentage of obesity and disease in Kentucky. The Organ Annie and the Organ Wise Guys were utilized by the SNAP-Ed program in Boyd County to teach children about pro
Author: Susan Grimmett
Major Program: Accessing Nutritious Foods (general)
~~Don’t Throw Away!A local housing shelter received ground turkey donations from grocery stores, which usually was not used and had to be discarded due to the residents saying either they did not like the ground turkey or they did not know how to use the food item. Upon learning this, the SNAP-Ed program conducted a class to discuss MyPlate food groups. As a food sampling during this class, a recipe of “Sloppy Garden Joes” was prepared using ground turkey. Seve
Author: Susan Grimmett
Major Program: Accessing Nutritious Foods (general)
According to the Center for Disease Control, Kentucky has the 5th highest obesity rate in the nation with17% of the state’s children being obese. During the 2017-2018 school year, the Family and ConsumerSciences Agent and SNAP-Ed Assistant formed a partnership to lead six Junior Homemakers groups(@ 115 students 5th grade and older) in monthly cooking classes. Each month, the Junior Homemakerswere taught to prepare new healthy recipes which they could sample in class a
Author: Susan Grimmett
Major Program: Accessing Nutritious Foods (general)
Data from the US census Bureau shows 19.4% of Kentuckians live in poverty. The Healthy Choices forEvery Body series of classes was taught to the residents at a local transitional housing shelter. The majority of the residents were not using their food dollars wisely and had to depend on local foodBanks for food supplies to last the rest of the month. A budgeting lesson was taught emphasizingThe importance of using coupons, adding potatoes, rice, or pasta to stret
