Number of individuals who reported eating 4-6 servings of fruits and/or
vegetables daily
2066.2)
10
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)
25
Number of individuals who reported increased
knowledge, skills, or intentions related to using the nutrition facts label
2066.4)
13
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
Issue or Situation Many seniors face challenges in cooking for themselves due to physical limitations, lack of confidence with kitchen tools, and difficulties in meal planning and portion control. These barriers can lead to poor nutrition, reduced independence, and an increased reliance on convenience foods.Outreach or Educational Program Response To address these issues, a two-day Senior Cooking School was developed with the support of KRADD, KRADD Senior Director, Quicksand Area FCS
