Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 29 |
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) |
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 48 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 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) | 0 |
Number of Food Preservation Workshop participants |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Jane Proctor
Major Program: Food Preparation and Preservation
Consuming the recommended amount of vegetables each day is linked to a reduced risk of heart disease, type 2 diabetes, some cancers, and obesity. This equals 2 to 3 cups of vegetables a day, depending on age and gender. According to the Centers for Disease Control and Prevention, only 6.3 percent of adults in Kentucky meet the daily vegetable intake recommendations.In order to increase vegetable consumption in Kentucky adults, the Trimble County Extension office hosted the workshop Sensational S
