Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.3) | 0 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 108 |
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) | 188 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 0 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.1) | 0 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
Author: Diane Mason
Major Program: Nutrition and Food Systems General
Pollution increases com­pounds called free radicals in the body. Too many free radi­cals in the body cause oxida­tive stress. Oxidative stress can increase the risk for cancer and other chronic diseases because cells are damaged more easily and do not repair themselves as well. However, healthy lifestyle choices and habits may reduce the negative health effects and disease outcomes association with pollution or chemical exposure. (University of Kentucky Body Balance Curriculum and Re
Author: Holly Watters
Major Program: Nutrition and Food Systems General
Eat Better For LessDuring 2013-2016, 36.6% of adults consumed fast food on a given day. Fast food is a part of the American diet that has been associated with high calorie intake, and poor diet quality.To address this issue, The Boone County Supplemental Nutrition Assistance Program Assistant (SNAP-ED) offered an “Eat Better for Less” seven part series. We started with seven participants, then grew to forty participants throughout the series. The participant’s interests were le
Author: Holly Watters
Major Program: Nutrition and Food Systems General
Maintaining RelationshipsAs we move through the Covid-19 pandemic, it is important to stay connected to people in our communities including past series participants. The Boone County Supplemental Nutrition Assistance Program Assistant (SNAP-ED) reached out to two past series participants weekly just to let them know that their extension service friends are here to help.During the conversations, the Nutrition Assistant learned that some of the participants were without food because of job loss, o
Author: Holly Watters
Major Program: Nutrition and Food Systems General
Vegetable SurpriseThe 2015-2020 Dietary guidelines for Americans recommend that Americans consume more fruits and vegetables as part of an overall dietary pattern to reduce the risk for diet related chronic disease such as cardio vascular disease, type 2 diabetes, some cancers and obesity.To address this issue, The Boone County Supplemental Nutrition Assistance Program Assistant (SNAP-ED) offered a “Cooking with Families” 5 part series. Due to the Covid-19 pandemic shut-down, the las
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
The Boone County Extension Service Nutrition Education Program partnered with St. Elizabeth’s Hospitals Primewise's Senior group. Seniors can struggle to find simple, affordable, healthy meals made for 1 or 2 people, that doesn't take several steps to prepare in the kitchen. Ten older adults learned a 7 part series of important nutrition and food safetylessons, along with cooking and sampling some low cost, healthy recipes. The participantswere delighted with how eas
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
Studies show families in Kentucky can sometimes struggle to meet the basic needs of theirfamily. Recent data shows Kentucky’s State Poverty rate is almost 19%. (Pre-Covid 19). The University of Kentucky’s Boone County Nutrition Education Assistant, partnered with The Northern Kentucky’s Helping Hearts group. Helping Hearts is a non-profit organizationthat works virtually via Facebook to distribute household goods, clothing, diapers, formulaand food to local Nort
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
In 2019 37 million people in the United States were struggling with food insecurities. It is projected in 2020 to increase by 46% due to Covid-19. By the end of 2020, 54 millionAmericans will have struggled with food insecurities, 1 in 7 Kentuckians. In May 2020 theUSDA began the Covid-19 Food Assistance Program. Which provides $3 billion in freshproduce, meat and dairy once a month to be distributed locally to food banks and other non-profits in every County in Kentucky. These 20-25lb
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
According to the CDC in 2011-2014, 6 in 10 youth (63%) drank sugar-sweetenedbeverages on a given day. In the Spring of 2020 The University of Kentucky’s BooneCounty Nutrition Education Program Assistant partnered with 89 youth from HillardCollins Elementary School 4th Grade classes. Hillard Collins has 100% free and reducedlunch program where the majority of the student’s families receive Snap benefits. Thechildren were taught basic nutrition skills using MyPlate. They learned about
