Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.3) | 0 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 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) |
| 2066.5) | 21 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 0 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.1) | 15 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
Author: Barry Rose
Major Program: Nutrition and Food Systems General
Nutrition Education Program Assistants know the importance of teaching youth to utilize the Nutrition Facts Label to make healthier dietary decisions. A primary component of the NEP youth curriculum is instructing youth participants in the importance of reading, comparing, and analyzing Nutrition Facts Labels to make healthier meal and snack choices. According to an NIH study published in 2018, while Nutrition Facts Label use was associated with better dietary quality in young adults, only a thi
Author: Barry Rose
Major Program: Nutrition and Food Systems General
According to a 2020 study published by the National Institute of Health, nearly 5% of the world population use drugs daily. People who have or currently use drugs (PWUD) are a susceptible population and research shows that their nutritional status is characterized by malnutrition. By offering programs to increase nutrition knowledge, it is hoped that these individuals will make healthier food choices, improving their overall health and increasing their success in their recovery from
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
During the 2023 program year an educator with the Fayette County Extension Office engaged with residents at The Hope Center, a peer driven, in-house recovery program for women. Through a series of interactive lessons the Extension agent taught the residents United States Department of Agricultures (USDA) food safety guidelines, basic kitchen skills and nutrition education. An evaluation was administered before and after the series to measure participant behavior change. Upon completion of the pr
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
During the spring semester of 2023, students at Tates Creek Elementary School participated in a seven-week course in nutrition education led by the Fayette County Extension Office. Students played games that focused on physical activity and were introduced to the United States Department of Agriculture's {USDA) dietary recommendations through the MyPlate Curriculum. Using hands-on instruction the Supplemental Nutrition Assistance Program Education {SNAP-ED) Senior Assistant guided
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
According to a 2011 National Academy of Sciences report, while needing 2 cups offiuit and 3 cups of vegetables per day to meet the United States Department of Agriculture's recommended dietary guidelines, the majority of teenagers get less than half of that daily goal. Working to reverse this trend is the Nutrition Education Program. In a partnership between the Fayette County Extension Office and Fayette County Public Schools MyPlate cuniculum was delivered to students at Herny Clay High Sc
Author: Jacqui Denegri
Major Program: Nutrition and Food Systems General
In 2023 the senior program assistant for the Fayette County Nutrition Education Program began working with a local senior citizens center to offer free classes to residents. Participants met for several sessions where they planned, budgeted, and prepared a meal together to accompany the lesson. The Healthy Choices for Every Body curriculum focused on meal planning, food safety, budgeting, and healthy meal preparation. Evaluations were administered at the start and finish of the series asking par
Author: Barry Rose
Major Program: Nutrition and Food Systems General
Food safety, nutrition and food security are inextricably linked. According to a 2022 report by the World Health Organization (WHO), an estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year. Improper food thawing can be a major contributor to food borne illness and teaching individuals how to thaw food properly can greatly decrease the incidence of contamination and illnessOne Parent Scholar House (
Author: Barry Rose
Major Program: Nutrition and Food Systems General
According to a 2017 report in the Journal of Disability Policy Studies, 13% of the U.S. population has some form of disability. The report further states that adults with disabilities, especially mental health disabilities, are at a higher risk for food insecurity. These individuals may therefore experience difficulties meeting their basic food needs due to a lack of resources.ImpactLex is an organization in Lexington, Kentucky that assists individuals living with intellectual and de
Author: Caroline McMahan
Major Program: Nutrition and Food Systems General
Gardening and Nutrition Education Program - AVOL AVOL Kentucky is an essential component of the Fayette County community with the goals of helping medically vulnerable people navigate to permanent and stable housing, access medical care (health screenings and preventative medications for HIV) and receive social support. Their mission is to collaborate with community partners to end HIV in Kentucky. Fayette County Extension strives to provide programmi
Author: Caroline McMahan
Major Program: Nutrition and Food Systems General
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals.To encourage more home-prepared meals, the Fayette County Extension Office hosted the workshop Savor the Flavor: Building Flavor with Herbs. The Savor the Flavor program focused on flavoring dishes with herbs. FC
