Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 24 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 24 |
Number of Food Preservation Workshop participants |
| 2062.1) | 157 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 31 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 96 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Kayla Watts
Major Program: Food Preparation and Preservation
According to Kentucky County Health Rankings from 2022, several counties in Eastern Kentucky have high food-insecurity rates; meaning that over 20% of residents in those counties lack adequate access to food. Health care rankings also state that Eastern Kentucky adult citizens have some of the highest diabetic rates in Kentucky. It is imperative that this population have access to foods and optimally, nutritious foods, that will benefit their overall health. Breathitt County Ext
