Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 75 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 120 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 275 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 100 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 250 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 150 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 300 |
Number of Food Preservation Workshop participants |
Author: M. Elizabeth Coots
Major Program: Food Preparation and Preservation
About a third (31%, 2019) of Woodford County residents are obese according to County Health Rankings and Roadmaps. Cooking at home may be one strategy that people may implement to encourage weight loss and healthy eating. People who frequently cook meals at home eat healthier and consume fewer calories than those who cook less, according to the John Hopkins Bloomberg School of Public Health research. Before COVID, these cooking demonstrations were he
Author: M. Elizabeth Coots
Major Program: Food Preparation and Preservation
Using Charcuterie Boards as a type of food service has seen a rise in interest and popular culture. Although this method of food service has been around for many years, the current trend has switched it up to be all in compassing of different types of foods and different types of serving vessels. Always wanting to be current and informative, the Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a combination virtual and in-person, multi-site Charcuterie Boards Program to addr
Author: M. Elizabeth Coots
Major Program: Food Preparation and Preservation
Research is clear that a diet rich in fruits and vegetables can help protect against several chronic diseases, such as obesity, type 2 diabetes, heart disease, and some cancers. Nationwide, it is estimated that only 12.2% of adult meet the recommended amount of fruits each day and only 9.3% meet recommendations for vegetables (CDC, 2018). Kentucky falls even further below the national averages with only 8.0% of adults meeting daily recommendations for fruits and 6.3% meeting
