Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.1) | 12 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.2) | 120 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.5) | 45 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.4) | 120 |
Number of families/caregivers who reported supplementing their diets with healthy foods that they grew or preserved (community or backyard gardens, fishing, hunting, farmers markets) |
| 2066.3) | 3840 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
Author: Patricia Holbert
Major Program: Nutrition and Food Systems General
According to the Center for Disease Control, 36.3 percent of children in LaRue County Kentucky eat fast food daily which contributes to an obesity rate of 44 percent.LaRue County Extension Service Expanded Food and Nutrition Program (EFNEP) Assistant conducted a series of seven classes with eleven LaRue County High School Functionally Mentally Disabled Students. The goal with them was improving their overall knowledge of nutrition, increasing physical activity and importance of hygiene and
Author: Patricia Holbert
Major Program: Nutrition and Food Systems General
LaRue County Kentucky has an adult food insecurity rate of 13.2 percent with 17 percent being SNAP eligible according to Kentuckyhealthfacts.org.LaRue County Farmers Market operated weekly for 9 weeks.LaRue County Extension Service Expanded Food and Nutrition Program ( EFNEP) Assistant and Agriculture and Natural Resource Agent distributed Senior Farmers Market Vouchers from Kentucky Department of Agriculture worth 48.00 each to 80 senior adults along with recipes to prepa
Author: Patricia Holbert
Major Program: Nutrition and Food Systems General
Cool School is a week long summer school program coordinated by LaRue County Family Resource Youth Service Center. LaRue County Extension Service Expanded Food and Nutrition Education Program Assistant Conducted a series of classes with 65 LaRue County Elementary School Students in grades 1 through 5. The goal was to improve their eating habits, reduce consumption of fast food and increase awareness of Food Safety. Classes on My plate, Food Safety and Hand Washing were taught to encour
Author: Patricia Holbert
Major Program: Nutrition and Food Systems General
Shepherds Pie Food Pantry in Magnolia Kentucky serves an average of 247 families equaling 865 people per week in LaRue and surrounding counties.The number of families served has increased by more than 200 percent with Covid-19.LaRue County Kentucky has an obesity rate of 36 percent with 16.3 percent being at or below poverty level according to data from Kentuckyhealthfacts.org.17 percent are food insecure according to data from Feeding AmericaThe LaRue County Extension Service Expanded Food and
Author: Marla Stillwell
Major Program: Nutrition and Food Systems General
Americans consume on average 10 Tablespoons of sugar per day. Consuming excess amounts of sugar can lead to poor health and obesity. To create a base understanding of types of sugar and nonnutritive sweeteners, a program titled “Sweet Enough Without All That Sugar” was held in the Lincoln Trail Area to reach extension homemaker club members through a train the trainer program as well as the general public who had an interest in the topic. Evaluations after the prog
Author: Marla Stillwell
Major Program: Nutrition and Food Systems General
In partnership with the LaRue County Family Resource Service Centers at both Hodgenville Elementary School and Abraham Lincoln Elementary School, Cool School is a week long summer school program involving 112 total youth in grades K-5. LaRue County Extension Agent for Family & Consumer Sciences collaborated with the Family Resource Youth Service Centers to conduct a series of classes with 80 LaRue County Elementary School Students in grades 1 through 5. The goal was to introduce new fo
