Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.1) | 15 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.2) | 50 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.3) | 0 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 10 |
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) | 20 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
Author: Kelly Bland
Major Program: Nutrition and Food Systems General
According to the Dietary Guidelines of 2015–2020, in the United States, 90% of children are not meeting their daily vegetable needs. In Kentucky, only 4.7% of adults are getting in their proper servings of fruits and vegetables a day. When encouraging school age children to try new foods, especially fruits and vegetables, most adults are met with an emphatic “EW!”. This is where having a tool such as Professor Popcorn in your arsenal becomes a great ass
Author: Kelly Bland
Major Program: Nutrition and Food Systems General
When planning meals for your family, it can be difficult to think of something to fix them every day, of every week, of every month. The Daviess County Nutrition Program (NEP) SNAP-Ed Assistant, along with the Daviess County Family and Consumer Sciences Agent, created a program to help solve the daily task of meal planning. Together, they created the Recipe Club. Each month, Recipe Club participants are sent 2 – 4 recipes featuring PlateItUp! Kentucky Proud recipes, and i
Author: Kelly Bland
Major Program: Nutrition and Food Systems General
When an agency is in the people business, and things shut down, reaching your audience becomes a challenge. For the Daviess County Nutrition Education Program, this was the case. In order to reach the community, the Daviess County Nutrition Education Program formed a new partnership with the Daviess County Public Library to offer community education programs online. The Daviess County Public Library provides a platform that
Author: Kelly Bland
Major Program: Nutrition and Food Systems General
The COVID-19 pandemic caused a lot of programs to change this past year. One of those program alterations was the start of Grab and Go kits. What started as a weekly offering, has now turned into an ongoing monthly partnership with other program areas in the Daviess County Cooperative Extension office. Monthly Grab and Go kits have been provided to our community from October – March, reaching 265 adults and 171 kids.
Author: Katherine Alexander
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Daviess County Family and Consumer Science Extension Agent collaborated with the Daviess County Public Library to present Savor the Flavor: Cooking with Oils and Vinega
Author: Kelly Bland
Major Program: Nutrition and Food Systems General
Life skills, like the ability to plan a meal and fix it for yourself, come easy to most adults. However, when you are a special needs adult, those skills may not come so easy. According to the National Institute on Disability, Independent Living, and Rehabilitation Research, Daviess County has 15.6% of their population with some sort of disability. To assist with meeting the needs of this population of adults, the Daviess County Nutrition Education Program (NEP) partnered with
Author: Kelly Bland
Major Program: Nutrition and Food Systems General
It’s important for everyone to have good nutritional habits, but it’s vital for those recovering from drug or alcohol addictions. Those who abuse drugs are more likely to experience loss of appetite, poor eating choices, low blood sugar, organ damage, and gastrointestinal disorders. Teaching clients in recovery to make better nutritional choices will not only help in their recovery process, but have long term affects they can take with them when they graduate from their
