Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 20 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 10 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 20 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 35 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 10 |
Number of Food Preservation Workshop participants |
| 2062.9) | 10 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Leah VanMeter
Major Program: Food Preparation and Preservation
Only 8.0% of adults in Kentucky are meeting the daily fruit intake recommendation and only 6.3% of adults in Kentucky are meeting the daily vegetable intake recommendations according to a report from the CDC in 2018.Several studies have found that fruit and vegetable consumption increase among gardeners during the harvest season compared to non-gardeners. Gardening can have a positive impact financially as well as nutritionally.According to a 2023 study published in the Public Health Nutrition i
