Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.1) | 46 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.2) | 6633 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.5) | 134 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.4) | 19 |
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) |
| 2066.3) | 0 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
Author: Christy Stearns
Major Program: Nutrition and Food Systems General
The Clinton County Extension Office hosted the five-lesson program titled Sustainable Kentucky to educate consumers about what sustainable eating is and practical strategies that can be made when purchasing food that is beneficial for both environmental and human health. On average, approximately six people participated in each workshop with most attending four or more sessions in the program. Lesson one focused on basic understanding of sustainable eating and the benefits on the local
