Scott County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 443 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 7 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 23 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 70 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 20 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 50 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 20 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 7 |
Number of Food Preservation Workshop participants |
| 2062.9) | 7 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Life Skills Lessons for those with Exceptional Needs
Author: Alivia Faris
Major Program: Food Preparation and Preservation
The Family and Consumer Sciences Extension Agent (Alivia Stevens) in partnership with Georgetown Middle School and Youth Service Center Coordinator Nancy Mercado, has achieved great success through its ongoing monthly nutrition workshops. This initiative provides students with valuable hands-on experiences in the kitchen, while also promoting healthy habits and life skill development. Each month, students participate in a live cooking demonstration led by Alivia Stevens, followed by an opportuni
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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