Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 88 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 24 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 48 |
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) | 12 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 107 |
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: Vicki Boggs
Major Program: Food Preparation and Preservation
Many individuals have health and wellness concerns. Obesity continues to threaten the quality and years of life of many Kentuckians. The County Health Rankings and Roadmaps Kentucky report shows that 41% of Leslie County’s adult populace have obesity and 42% were physically inactive. A large amount of data shows that healthy eating habits and regular physical activity can help people achieve and maintain good health and reduce the risk of chronic diseases like obesity, heart disease
