Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.1) | 0 |
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved |
| 2066.2) | 44 |
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) | 0 |
Number of farmers markets accepting EBT cards |
| 2066.5) | 0 |
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: Lisa Lamb
Major Program: Accessing Nutritious Foods (general)
Through out the year the local Senior Citizen center and the local Extension office work together to provide nutrition education to the seniors at the center. Sally is a regular at the center as well as any and all classes we conduct there. Sally sees me as a young person and sometimes she will get quite lively in discussions during the lesson or she will ask me questions to try and throw me off my game. I consider it a great relationship and she helps keep the classes moving and keeps the conve
Author: Lisa Lamb
Major Program: Accessing Nutritious Foods (general)
During the course of the school year the 4 H cooking club prepares, learns and executes lessons in the kitchen. The 4 H participants learn to read recipes, follow directions, use basic kitchen knowledge to prepare recipes for tasting. Each year the children are encouraged to put an entry into our local fair. This year we had several that put entries in the fair and a few that won. One in particular won not only on the local level but a 3rd place ribbon in the State of KY fair. Learning to be suc
Author: Mary Hixson
Major Program: Accessing Nutritious Foods (general)
Recipes and menu planning serve as the building blocks for healthy meals and overall diet. Healthy meal patterns that meet the Dietary Guidelines for Americans are achieved by considering the overall food intake over a period of time and consuming a variety of foods. While individual recipes cannot meet the Dietary Guidelines for Americans, collectively they can contribute to meeting the recommendations. School food service should include recipes that highlight whole grains; fresh, frozen, canne
Author: Mary Hixson
Major Program: Accessing Nutritious Foods (general)
The monthly cooking classes educate consumers on healthy and safe food preparation methods, help participants gain knowledge on different foods and dishes, help stretch food dollars and provide first hand knowledge about recipes provided through the Extension Service. Many of the recipes used also incorporate fruits and vegetables which encourages home use of more fruits and vegetables in the family diet. Cooking Classes have been held for the past 5 years. Surveying participants supported the f
