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) | 7 |
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) | 44 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 26 |
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) | 31 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
Author: Karen Grant
Major Program: Nutrition and Food Systems General
The Madison County Cooperative Extension Service Expanded Food and Nutrition Education Program Assistant has form a new partnership with the Berea Food Bank. The Director of the Food Bank has taken over the reins and ran with the program by expanding his hours of operation for families and has moved to a bigger building. As Berea is an industrial town with many factories working here.When the Covid pandemic forced the closing of local industry and business in Berea many people were laid off or t
Author: Karen Grant
Major Program: Nutrition and Food Systems General
Poor diet quality is associated with heart disease, diabetes, obesity and cancer. According to a 2018 Center for Disease Control State Indicator Report on fruits and vegetables, only 9% of adults meet the daily required intake of vegetables and 12% meet daily intake of fruit. In collaboration with the Keys to Great Parenting Program in Madison County the Expanded Food and Nutrition Education Program Assistant taught Healthy Choices for Everybody Curriculum to the parenting class. Lessons in
Author: Karen Grant
Major Program: Nutrition and Food Systems General
The Madison Middle School reached out to the Madison County Cooperative Extension Service Expanded Food and Nutrition Education Program (EFNEP) assistant with the hopes of tailoring a nutrition education program for interested students. To help middle school students interested in cooking be more productive and safer in the kitchen, an afterschool cooking club was formed. The cooking club consisted of 11 students who participated in a series of seven nutrition lessons.A curriculum titled Teen Cu
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Eastern Kentucky University's Upward Bound program director contacted me in December of 2020 to look into developing and implementing a virtual program that would incorporate cooking lessons with high school Upward Bound students. These students are the ones who would have previously attended classes with our staff in-person during the summer, but due to the COVID pandemic, would no longer be able to have access to these lessons or experiences. The Upward Bound director and I te
