Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.1) | 14 |
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved |
| 2066.2) | 157 |
Number of individuals who reported eating more healthy foods |
| 2066.3) | 38 |
Number of individuals reporting that they utilized delivery systems/access points (e.g. farmer’s markets, CSA’s WIC, Food Pantry) that offer healthy foods |
| 2066.4) | 1 |
Number of farmers markets accepting EBT cards |
| 2066.5) | 0 |
Dollars in EBT, WIC or Senior benefits redeemed at farmers markets |
| 2066.6) | 0 |
Number of families who grew a garden this year |
| 2066.7) | 0 |
Number of first time growers or those who haven’t grown in five or more years |
| 2066.8) | 0 |
Number of restaurants/other institutions utilizing local foods as a result of Extension programming |
Author: Billie Porciello
Major Program: Accessing Nutritious Foods (general)
The Boone County Nutrition Education Program partners with the Family Consumer Sciences Relationships class at Boone County High School to teach students how to eat smart. This partnership benefits the 55 students, who have learned many valuable life skills, including cooking, food safety and the relationship between food and health. The assistant produced a series of nutrition classes every Friday for six weeks following the Teen Cuisine youth curriculum in which students would practice c
Author: Billie Porciello
Major Program: Accessing Nutritious Foods (general)
High blood pressure affects nearly 28% of the adult population in Kentucky. In Boone County 34% of residents have been told they have high blood pressure. Fortunately high blood pressure can be treated and controlled by making lifestyle changes. The Boone County Nutrition Education Program organized a series of classes at Arcadia Park Senior Apartments once a week for 10 weeks for 20 participants. Lessons were focused on maintaining a normal weight, exercising, and most i
Author: Billie Porciello
Major Program: Accessing Nutritious Foods (general)
There are over 21,000 children in Kentucky receiving a Homeschool education. Parents of these children seek educational experiences in the community to meet their standard requirements. The Boone County Nutrition Education Program Assistant conducted a nutrition and physical activity program series presented to 17 Northern Kentucky mothers and 40 school age children. The classes were promoted through the Boone County Public Library and a local homeschool co-op, The Lively Learning La
Author: Billie Porciello
Major Program: Accessing Nutritious Foods (general)
According to the Centers for Disease Control and Prevention, Kentucky has the fifth-highest rate of obesity in the nation. In Boone County, 31% of adults are estimated to be obese, having a Body Mass Index (BMI) of 30 or higher. The Boone County Nutrition Education Program arranged a series of monthly adult classes for four months at the public library in Florence for 18 participants. Lessons focused on understanding food labels, identifying added sugars and fats, and experimenting w
Author: Brandy Charles
Major Program: Accessing Nutritious Foods (general)
The Boone County Nutrition Education Program paraprofessional teamed up with the Ag and Natural Resources Agent to provide a nutritional component to the agent’s annual summer youth nature camp. This partnership allowed the camp participants the opportunity to connect nature and nutrition.During each session, the 10 participants took part in a discussion and activity regarding some aspect of nutrition, followed by a tasting of a simple, healthy snack. After participating in this prog
Author: Brandy Charles
Major Program: Accessing Nutritious Foods (general)
The Boone County Nutrition Education Program paraprofessional utilized the Boone County Cooperative Extension Service’s 12-station cooking lab to provide a hands-on educational experience for 30 homeschoolers to teach them about food safety, following recipes, and the importance of a healthy diet.Over the course of 6-weeks, children from Kindergarten to 8th grade completed a series in nutrition and cooking. Participants were given tasks based on age group and skill level. Young
