Jackson County CES Program Indicators and Success StoriesJul 1, 2025 - Jun 30, 2026
301 - Food Safety, Quality, and Access | ||
---|---|---|
301.1) | 0 |
Number of youth who reported that they learned the difference between healthy and unhealthy snacks. |
301.32) | 0 |
Number of individuals who reported increasing their knowledge, skills, or intentions regarding the safe storage, handling, preparation and/or preservation of food through Extension programs and resources. |
301.30) | 33 |
Number of individuals who reported increasing their knowledge, skills, or intentions regarding nutrition and accessing healthy foods through Extension programs and resources. |
301.28) | 0 |
Number of policy, systems, and/or environmental changes implemented within communities and organizations that promote active living, and healthy eating, including local food production and/or hunting/foraging and consumption (e.g. local food pantry can accept fresh foods or local game; starting/revitalizing a school or community garden; starting a walking club, etc.). |
301.26) | 0 |
Number of individuals reporting an increased awareness of how to find and prepare local food including responsible hunting/fishing/foraging. |
301.24) | 33 |
Number of people who used Extension and/or Food Connection resources and/or services for pricing and/or marketing local foods (examples of services include: Kentucky Nutrition Education Program/KYNEP, PlateEatMove.com, Plate It Up Kentucky Proud!, Cook Wild Kentucky, Kentucky Value Chain Coordinators, Cultivate Kentucky Partnership, etc.). |
301.22) | 0 |
Number of individuals who attended certificate-based training on food safety, food preservation, food processing, liability, and/or marketing. (This includes: PBPT, Produce Safety Alliance Training, Good Agricultural Practices (GAP) training, Value Chain Coordination Services Training, Farmers Market Sampling, Home-based Microprocessing ….). |
301.20) | 0 |
Number of farms or food businesses who retained or expanded market opportunities and/or sales including locally produced foods. |
301.34) | 300 |
Number of individuals who were introduced to healthy food access points (e.g. farmers’ markets, CSAs, WIC, food pantries) through Extension programs or resources. |
301.18) | 0 |
Number of youth who demonstrated/reported improved eggs and/or poultry cooking skills. |
301.14) | 0 |
Number of youth who reported that they have used the skills and/or knowledge gained to complete a Family Consumer Sciences Project. |
301.12) | 0 |
Number of youth who reported that they practiced kitchen safety. |
301.10) | 0 |
Number of youth who reported that they practiced safe food handling and preparation. |
301.8) | 0 |
Number of youth who reported that they applied skills and/or knowledge to prepare healthy snacks for self or family. |
301.6) | 0 |
Number of youth who reported that they have identified an interest in Family Consumer Sciences. |
301.4) | 0 |
Number of youth who reported that they learned about kitchen safety. |
301.2) | 0 |
Number of youth who reported that they learned about safe food handling and preparation. |
301.16) | 0 |
Number of youth who reported an increased knowledge of egg and/or poultry food safety practices. |
301.36) | 0 |
Number of individuals who reported supplementing their diets with healthy foods that they grew, harvested, or preserved (e.g. community or backyard gardens, fishing, hunting). |
Success Stories
There are no Success Stories found
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