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) | 0 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.5) | 286 |
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: Cathy Fellows
Major Program: Nutrition and Food Systems General
In the spring of 2020, The University of Kentucky’s Boone County Nutrition Education Program Assistant partnered with Hillard Collins Elementary to teach an in-person Nutrition Series with 89 Fourth grade students. These nutrition classes were held in person in each classroom. Nutrition lessons were taught, along with healthy food samplings and group exercise activities. The classes were going very well, until they came to a halt, in March 2020 when the Covid-19 pandemic hit. B
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
The Boone County Nutrition Education Program Assistants partnered with Northern Kentucky Florence LiveWell Coalition, in conjunction with Northern Kentucky Health Department, Freestore Foodbank and Florence Christian Church to distribute food, to food insecure adults and children in the local Florence community.Every second Tuesday of the month fresh produce, pantry supplies, breads, protein and dairy are dispensed to the Florence community via a drive through or walk up, free food distribution.
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
Studies show childhood obesity is a major public health problem in today’s youth. A considerable amount of adult Kentuckian’s struggle with chronic diseases, many of these because of behavioral risk issues that begin at an early age.To promote healthy habits in our community, The University of Kentucky Nutrition Education Program partnered with Hebron Lutheran Church’s Youth Ministry Group. Thirty preschool children attended the five-day summer program where children learned ag
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
Approximately One billion people live with a mental disorder. In 2020 mental illness was listed as the highest of all diseases and mental disorders. According to the World Health Organization (WHO), the Covid-19 pandemic has interrupted the mental health services available to the public.Cooking can be beneficial for a persons mental health. Cooking nutritious meals at home can be inspiring, pleasurable, therapeutic, and can also increase ones self esteem. In Spring of 2021 The Univers
Author: Cathy Fellows
Major Program: Nutrition and Food Systems General
Healthy Snack’in with Kindergartener’sAccording to the Center for Disease Control and Prevention (CDC) “1 in 7 c
Author: Melissa Pilcher
Major Program: Nutrition and Food Systems General
In 2019-20, Kentucky had the highest obesity rate in the nation for children between the ages of 10 and 17, which was 23.8 percent according to a report from the Robert Wood Johnson Foundation. Lack of education plays a big part in those alarming numbers. Health and nutrition education is vital, but an overlooked component is the ability to select and prepare healthy foods. The Boone County Nutrition Education Program assistant teamed up with the Boone County High School Family
