Extension
It Starts With Us
| 2066 - Accessing Nutritious Foods (general) | ||
|---|---|---|
| 2066.1) | 52 |
Number individuals reporting that their family supplemented their diets with healthy foods that they produced or preserved |
| 2066.2) | 1042 |
Number of individuals who reported eating more healthy foods |
| 2066.3) | 212 |
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) | 1 |
Number of farmers markets accepting EBT cards |
| 2066.5) | 0 |
Dollars in EBT, WIC or Senior benefits redeemed at farmers markets |
| 2066.6) | 27 |
Number of families who grew a garden this year |
| 2066.7) | 0 |
Number of first time growers or those who haven’t grown in five or more years |
| 2066.8) | 0 |
Number of restaurants/other institutions utilizing local foods as a result of Extension programming |
Author: Crystal Beitler
Major Program: Accessing Nutritious Foods (general)
The Scott County Nutrition Education Program Assistant taught 10 limited resource families how to serve more nutritious meals, to keep foods safe, and to utilize local foodresources effectively. 100% of NEP families made an improvement in the nutritional quality of their diet. 39% of NEP graduate families consumed a diet of higher quality because theyplanned meals using My Plate, considered healthy choices, and used the "Nutrition Facts" label. 22% of fami
Author: Crystal Beitler
Major Program: Accessing Nutritious Foods (general)
The Nutrition Education Program, in collaboration with 4H held a three day Cooking and Science day camp. Children in kindergarten through second grade participated in lessons on cooking, nutrition, and kitchen safety. Using curriculum from Super Star Chef and Recipe for Life, participants learned proper cutting techniques through preparing healthy meals with safety knives. The camp also focused on food safety and the importance of hand washing. Campers participated in a hands on demonstration us
