Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.1) | 209 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.2) | 209 |
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) | 209 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.4) | 209 |
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: Kacy Wiley
Major Program: Nutrition and Food Systems General
According to new information from the Robert Wood Johnson Foundation, Kentucky's youth obesity rate is 19.3 percent. The information was collected from 2016 and 2017 by the National Survey of Children's Health, along with analysis conducted by the Health Resources and Services Administration's Maternal and Child Health Bureau, a news release states. How can this be corrected? One way is by encouraging healthy life choices from an early age. In Bourbon County the Nut
Author: Kacy Wiley
Major Program: Nutrition and Food Systems General
Social Media is a very effective tool in reaching a diverse audience. Almost 2 billion people in the world use Facebook daily and YouTube has over 120 million daily active users. With that in mind, a partnership was formed between the Family and Consumer Science Agent and the Nutrition Education Program Assistant to reach a wide array of adult audiences. Each month, they would take turns leading Facebook Live demonstration of the Food and Nutrition Calendar Recipes. To reach even more individual
Author: Kacy Wiley
Major Program: Nutrition and Food Systems General
According to the Behavioral Risk Factor Surveillance system only 40% of Bourbon Countians eat the recommended amount of fruit and vegetables and 36% of the population is considered obese. The SNAP-Ed assistant in Bourbon County used the Healthy Choices for Everybody curriculum to help those that are struggling with these risk factors. The 7-week series had 9 participants that completed the program. The lessons focused on My Plate, Food Safety, Eating a Better Breakfast, Plannin
Author: Kacy Wiley
Major Program: Nutrition and Food Systems General
During the summer of 2022 the Paris-Bourbon County YMCA found themselves with 27 middle school students. To teach them some life skills a partnership was form with the summer program and the Bourbon County Extension Office Nutrition Education Program Assistant. A 6-week series using the Teen Cuisine curriculum was used. Over the six weeks students learned knife skills and safety, how to measure, how to read a recipe, and food safety. They also learned about MyPlate and th
Author: Karen Denniston
Major Program: Nutrition and Food Systems General
“Agriculture ranks among the most hazardous industries. Farmers are at very high risk for fatal and nonfatal injuries; and farming is one of the few industries in which family members who often share the work and live on the premises, are also at risk for fatal and nonfatal injuries. According to CDC statistics, over 100 children are killed on farms each year in the United States. The Bourbon County Extension Office including the Agriculture and Natural Resources, 4-H Youth Development, Ho
