Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.2) | 89 |
Number of individuals who reported eating more healthy foods |
| 2066.1) | 0 |
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) |
| 2066.9) | 0 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.8) | 54 |
Number of first time growers or those who haven’t grown in five or more years |
| 2066.7) | 81 |
Number of families who grew a garden this year |
| 2066.5) | 0 |
Dollars in EBT, WIC or Senior benefits redeemed at farmers markets |
| 2066.3) | 257 |
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) | 89 |
Number of individuals who reported increased knowledge, skills or intentions related to using the nutrition facts label |
Author: Ralph Hance
Major Program: Accessing Nutritious Foods (general)
Farmers markets are used by Kentucky growers of all farm sizes and scales. “Market gardeners” often tend less than an acre of land to sell produce only at the lo­cal farmers market. Larger farms, including Kentucky orchards, may use farmers markets as a secondary seasonal retail outlet to reach more local customers. Farmers markets are often viewed not only as impor­tant local food marketing locations, but also as gather­ing places that benefit the local community.Kentuck
Author: Jane Proctor
Major Program: Accessing Nutritious Foods (general)
Diet quality indicators for Kentucky reflect low intake of fruit and vegetables among both adults and adolescents – 37% if adolescents consume fruit less than once daily, and 38.5% consume vegetables less than once daily, according to the Centers for Disease Control and Prevention. The CDC also reported a 19.7 percent obesity rate for Kentucky youth ages 10 to 17 years old, which is eighth highest in the nation. The Food Research and Action Center (FRAC) reports a positive correlati
