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) | 27 |
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) | 45 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 132 |
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) | 80 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
Author: Sarah Congleton
Major Program: Nutrition and Food Systems General
In 2023, the Cooperative Extension Service noticed an increased curiosity community wide regarding Homesteading, specifically bread making. There are a lot of resources available online that pertain to bread making, however not many are researched based. In order to address this growing concern, the Family and Consumer Sciences Agent offered a bread making class for beginner bakers. The class addressed history of baking, necessary baking tools, flour proteins, gluten/leaveners, and baking t
Author: Sarah Congleton
Major Program: Nutrition and Food Systems General
Many children in America are tasked with making their own meals and snacks in today’s busy society, therefore most likely consuming foods and that are easy to grab and go or to microwave. Additionally, American as a whole battle’s childhood obesity; 38% of Kentucky children are overweight or obese according to the Cabinet for Health and Family Services. To help with this epidemic locally, the Family and Consumer Sciences Extension Program offered a two-day cooking camp called Su
