Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.1) | 0 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.2) | 43 |
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) | 0 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.4) | 0 |
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: Katherine Alexander
Major Program: Nutrition and Food Systems General
POP (power of produce) Club was designed for participants to experience fresh fruits and/or vegetables each week, encourage trying new foods, use recipes that are healthy and budget friendly, and assist with closing the gap in access to fresh fruits and vegetables by providing funding to purchase items from local producers in the community. Over eight weeks this summer, POP Club participants had the opportunity to visit the Owensboro Regional Farmers’ Market once a week, complete an activi
Author: Sharayha Clingenpeel
Major Program: Nutrition and Food Systems General
POP (power of produce) Club was designed for participants to experience fresh fruits and/or vegetables each week, encourage trying new foods, use recipes that are healthy and budget friendly, and assist with closing the gap in access to fresh fruits and vegetables by providing funding to purchase items from local producers in the community. Over eight weeks this summer, POP Club participants had the opportunity to visit the Owensboro Regional Farmers’ Market once a week, complete an activi
