Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.3) | 1962 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 13 |
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) | 31 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 200 |
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: Sandra Kennedy
Major Program: Nutrition and Food Systems General
The After Care staff had some concerns about the sugary snacks and drinks they were consuming. The leader at the school consulted with the extension assistant to find other healthy snacks and drink alternatives they could make themselves. One of the youth nutrition programs Extension provides is LEAP. This program focuses on Literacy, Eating and Activity for Primary Students K-4 grades. Each curriculum lesson consists of a handout and a book related to a specific topic. On this
Author: Sandra Kennedy
Major Program: Nutrition and Food Systems General
Getting the proper nutrition in a recovery center can be difficult when you can’tchoose the foods that you eat. Having restrictions can take a toll on the body as awhole. Healthy Choices for Your Recovering Body is a curriculum developed by theNutrition Education Program and the Family and Consumer Sciences ExtensionProgram at the University of Kentucky Cooperative Extension Service. Thisprogram was offered at the Recovery Center in Clark County for both the men andwomen groups.After asses
Author: Shonda Johnston
Major Program: Nutrition and Food Systems General
In 2021, the Clark County Extension Office provided a "Pumpkin Day" experience for one of our local elementary school's Kindergarten- second graders, and another elementary school's Kindergarten-4th grade. as a result of the pandemic and their inability to visit pumpkin patches. The program was very successful and the schools were interested in doing it again the following year. In 2022 due to scheduling, we provided the pumpkin day experience to the original elementary school&
Author: Sandra Kennedy
Major Program: Nutrition and Food Systems General
The Migrant Education Director contacted the Senior Nutrition EducationProgram Assistant in search of educational programs for Hispanic students inmiddle and high school for the summer. Considering the language barrier, westepped up to the challenge.The Migrant Culinary Workshop used the curriculum from Teen Cuisine toevaluate their culinary skills with the checklist in Lesson 1. We asked the students tocomplete the checklist and return it to the instructor for review.After reviewing the checkli
