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) | 28 |
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) | 4 |
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) | 3 |
Number of restaurants/other institutions utilizing local foods as a result of Extension programming |
Author: Rohdene Rollins
Major Program: Accessing Nutritious Foods (general)
Henderson CountyRohdene Rollins, SNAP-Ed Assistant (Supplement Nutrition Assistance Program) taught 70 limited resource families how to serve more nutritious meals, to keep foods safe, and to utilize local food resources effectively. 91 % of SNAP-Ed families made an improvement in the nutritional quality of their diet. 66.70 % of SNAP-Ed graduate families consumed a diet of higher quality because they planned meals using My Plate, considered healthy choices, and used the
Author: Amanda Hardy
Major Program: Accessing Nutritious Foods (general)
Healthy Cooking participants do hands on cooking, get to meet and talk to others about cooking, learn about new recipes and taste the recipes along with a lesson on the topic. Utilizing new my plate recipes and revisiting recipes from the past opens up discussion about farmer’s market and what is in season. When it comes to winter time we talk about easy slow cooker meals along with hearty recipes that are not only healthy but taste good. Other classes that were taught were on fall recipes
