Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.3) | 1500 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 12 |
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) | 31 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 12 |
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: Marian Stacy
Major Program: Nutrition and Food Systems General
Healthy Lifestyle information lays around every corner these days making what is fact or fiction sometimes hard to sort out. As the senior population increases, so does a misconception surrounding bottled drinks. Advertising leads seniors to believe that energy drinks, sports drinks, sodas, or other types of sugary beverages have favorable health benefits. In some instances, this may cause seniors to believe that drinking only these types of products would give their bodies an adequate allotment
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
Senior Kentuckians have shown some of the lowest vegetable consumption rates across the country for many years over other demographics in several studies. Madison County Senior Citizens are no exception. Most of these Seniors are on a limited budget and cannot eat expensive produce before it spoils. For this reason, these seniors spend their food dollars on food items that will last longer at a lesser cost. These types of foods are typically higher in salt, fat and sugar which lends no aid to po
Author: Marian Stacy
Major Program: Nutrition and Food Systems General
The Richmond Active Living Center has provided an under-served senior population for many years by aiding with in-home care, meal delivery, and emergency services to name a few. At the center, the seniors are offered a daily hot meal, physical activity classes as well as fellowship through sewing clubs, movies, pool tables and an extensive library to borrow from along with many other activities. With so many of this demographic living in seclusion for the last couple of years due to potential pa
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Madison County Extension Seed Library The Madison County Extension Agents wanted to help address a multi-faceted need within the community. According to betterhealth.vic.org, “youth learn about responsibility, self-confidence, nutrition, physical activity, and reasoning from gardening!” While youth may receive all these benefits from starting a garden, gardening with a caring adult or as a family would allow for increased time together, and support healthy relationships, as well
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Madison County Youth and Families are in need of more hands on skills and exposure to prepare foods both inside and outside of the kitchen. Madison County 4-H and Madison County Extension FCS Agents have teamed up to offer a program series for children and their families to learn the basics of outdoor cooking. In this series participants learned new skills that are essential for families who are interested in hiking, camping, hunting, and other various outdoor activities and need to
Author: Jessica Hunley
Major Program: Nutrition and Food Systems General
Students are growing up nationwide without the opportunities or experiences needed to build skills and maintain self sufficiency for independence into adulthood. One of the ways that our youth is suffering the most is that they lack culinary skills and competence in the kitchen to create nutritious meals for themselves and others. This trend begins with students in late elementary and middle school ages but continues into generations of adulthood. By offering cooking programs to stud
