Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 1081 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 48 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 141 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 1092 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 48 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 5 |
Number of Food Preservation Workshop participants |
Author: Andrea Slone
Major Program: Food Preparation and Preservation
According to the United States Census Bureau there are 18,623 households in Floyd County, KY with an average of 2.37 persons living in the each household. According to the Youth Risk Behavior Surveillance Kentucky is below the national average of fruit and vegetable consumption among youth. The Center for Disease Control states that adults in Kentucky are also below average of the national fruit and vegetable consumption.According to the United States Census Bureau there are 18,623 households in
