Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.3) | 470 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 25 |
Number of families/caregivers who reported supplementing their diets with healthy foods that they grew or preserved (community or backyard gardens, fishing, hunting, farmers markets) |
| 2066.5) | 0 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 23 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.1) | 0 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
Author: Melissa Pilcher
Major Program: Nutrition and Food Systems General
The Covid 19 Pandemic created a lot of uncertainty and lack of routine for people, particularly for children in limited-resource communities who rely on schools and community programs to provide educational opportunities and social support. Educators needed to quickly shift to home-based learning opportunities and to find ways to engage youth.The Youth Leadership Development group, a program through the Brighton Center, switched from in-person summer programming to home-delivered educational kit
Author: Melissa Pilcher
Major Program: Nutrition and Food Systems General
One in four seniors over the age of 65 experience a fall. Malnutrition is a major risk factor for frailty, which is a leading cause of falls. Lack of access to nutritious food in the aging population can lead to a decline in overall health and stability. Those with limited resources may be at an even greater risk as they may choose low-cost foods or eat the same things on a regular basis which does not provide the variety of nutrients that is vital to overall health. And often the fear of
Author: Melissa Pilcher
Major Program: Nutrition and Food Systems General
Juggling parenting, work, and school can be challenging. In addition to those challenge, ten students at the Center for Employment Training gave up their lunch break once a week to invest in themselves. By participating in a nutrition series led by the Campbell County nutrition education assistant, they enjoyed a multi-faceted approach to learning. Participants were able to sample a healthy recipe each week to demonstrate that nutritious food can be delicious and easy. Recipes were chosen a
Author: Melissa Pilcher
Major Program: Nutrition and Food Systems General
Our unofficial motto in the Nutrition Education Program has always been, “We are nothing, if not flexible”. Over the years the program has seen changes in budgets, in reporting systems, in leadership, in curricula, in office space and in coworkers. One thing that has not changed however is our unwavering dedication to serving families in need.2020 and the Covid 19 pandemic have made the challenges we faced in the past feel like child play. The success of our program depended on our a
