Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 41 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 42 |
Number of Food Preservation Workshop participants |
| 2062.1) | 615 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 604 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 28 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 529 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Andrea Slone
Major Program: Food Preparation and Preservation
For decades, food preservation has been used by families to preserve garden harvests. According to the U.S. Department of Health & Human Services, one in five households in the United States practice home canning or food preservation. The Center for Disease Control has stated that 30 percent of botulism cases from the past decade was caused by home canning practices.As by popular demand, the Floyd County Family & Consumer Science Agent held multiple food preservation hands-on workshops a
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. Studies have shown that families and couples who cook and eat togethe
Author: Andrea Slone
Major Program: Food Preparation and Preservation
Involving children in the cooking process has been proven to increase vegetable preferences and consumption, and healthy eating among youth. (Cunningham-Sabo, 2013)In efforts to increase more healthful eating consumption in Floyd County youth, the Floyd County Family & Consumer Science Agent collaborated with a local Day Care, Bright Beginnings for a “Mommy and Me” hands-on cooking program in March 2023. This was a one-time program that consisted of knife skills, nutrition educat
