Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 23 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 6 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 38 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 2 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 4 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 62 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 13 |
Number of Food Preservation Workshop participants |
| 2062.9) | 13 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Alivia Faris
Major Program: Food Preparation and Preservation
Kentucky has one of the highest rates of diabetes in the nation, with 1 in 3 residents living with diabetes or prediabetes. Complicating matters, 1 out of 5 people with diabetes are unaware they have it. While these numbers show how significant of an issue diabetes is, there are ways we can manage blood sugar which will ultimately reduce the risk and prevalence of diabetes. Defining the relationship between food, food resource management, and diabetes is a valuable skill for all Kentuckians, as
Author: Alivia Faris
Major Program: Food Preparation and Preservation
In the United States, 7 out of the 10 leading causes of death are directly related to diet. This is largely because risk factors like high blood pressure, high blood sugar, and high cholesterol are connected to the foods we eat. Evidence is drawing clearer connections to these risk factors and food insecurity. In Kentucky, food insecurity, or not having access to or the ability to afford nutritious food, largely contributes to diet-sensitive chronic conditions. Because of the known health outcom
