Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.3) | 122 |
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) | 41 |
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 |
| 2066.2) | 32 |
Number of individuals who reported eating more healthy foods |
| 2066.1) | 11 |
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved |
Author: Joni Phelps
Major Program: Accessing Nutritious Foods (general)
The Caldwell County EFNEP paraprofessional taught 38 limited resource families how to serve more nutritious meals, to keep foods safe, and to utilize local food resources effectively. 97.4% of EFNEP families made a positive change in any food group at exit. 64% of EFNEP graduate families reported eating more vegetables more often each day, eating more fruit more often each day, eating red and orange vegetables each day, eating more dark green vegetables, drinking regular soda less often, dr
Author: Joni Phelps
Major Program: Accessing Nutritious Foods (general)
Many limited resource youth have poor health skills and limited knowledge of the relationship between health practices and health status. According to the Community Eligibility Provision (CEP) program, the Caldwell County Kentucky School system is 52.98% free and reduced lunch. The EFNEP paraprofessional taught basic nutrition skills to 591 school-age youth. The Professor Popcorn curriculum was used to teach six lessons. 89% of the youth reported an improvement in their ability to cho
Author: Joni Phelps
Major Program: Accessing Nutritious Foods (general)
The EFNEP Senior Assistant, in collaboration with the Family & Consumer Sciences Agent, presented a monthly Recipe Review series to fourteen participants. The EFNEP Senior Assistant presented the following lesson topics: MyPlate, Know the Limits, Planning Meals, Reading Food Labels, Eating Better on a Budget, and Keeping Food Safe. These classes included a cooking demonstration of a healthy recipe from the Nutrition Education Program calendar and participant tasting. Thirteen participan
