Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.1) | 262 |
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved |
| 2066.2) | 260 |
Number of individuals who reported eating more healthy foods |
| 2066.3) | 0 |
Number of individuals reporting that they utilized delivery systems/access points (e.g. farmer’s markets, CSA’s WIC, Food Pantry) that offer healthy foods |
| 2066.4) | 1 |
Number of farmers markets accepting EBT cards |
| 2066.5) | 1 |
Dollars in EBT, WIC or Senior benefits redeemed at farmers markets |
| 2066.6) | 0 |
Number of families who grew a garden this year |
| 2066.7) | 0 |
Number of first time growers or those who haven’t grown in five or more years |
| 2066.8) | 0 |
Number of restaurants/other institutions utilizing local foods as a result of Extension programming |
Author: Judy McGuire
Major Program: Accessing Nutritious Foods (general)
~~Food safety was a big concern after observing the kitchen at a local rehabilitation center, “Hope in the Mountains” Meat was being thawed on the counter that was to be served for dinner. Plans for an extra Food Safety lesson were made. A group of eight women attended this class. A survey was given at the beginning of the lesson 57% of the class did not allow food to sit out longer the two hours. 14% did not thaw food at room temperature. The “Keeping Food Safe for
