Fayette County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.1) | 45 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.2) | 9 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.3) | 0 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 5 |
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) | 53 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
Success Stories
NEP Curriculums Inspire Volunteerism
Author: Barry Rose
Major Program: Nutrition and Food Systems General
According to the most recent US Census Bureau and AmeriCorps survey, volunteer participation dropped 7 percentage points between 2019 and 2021. That is the largest decrease the survey has recorded since a version of it started in 2002. A lack of volunteers puts a strain on the safety net that nonprofits provide to many of society’s most vulnerable. This Fayette County Nutrition Education Program assistant taught the Families In The Kitchen…Cook Together, Eat Togeth
Full Story
Encouraging Nutritious Home-Prepared Meals with Extension Homemakers
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. Often, cooks find themselves in a mealtime rut and feel overwhelmed with making decisions around meals and snacks for themselves and their family. Building skills and cooking knowledge as well as adding variety and creativity into meal preparation increases the likelihood that people choose to prepare homecooked meals.To
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment