Grant County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 21 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 21 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 11 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 8 |
Number of Food Preservation Workshop participants |
| 2062.9) | 8 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Cooking Through the Calendar
Author: Asa Conkwright
Major Program: Food Preparation and Preservation
According to the Center for Disease Control and Prevention 1 in 10 adults reported consuming the recommended amount of fruits and vegetables. Specifically in Kentucky, There are 8.8% of Kentuckians meeting their recommended daily amount of fruits and only 5.6% meeting their daily requirement for vegetables (CDC). Grant County specifically faces significant health and financial challenges. With 37.5% of adults classified as obese, 10.4% diagnosed with diabetes, and nearly one in five reporting po
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment