Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 20 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 104 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 155 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 40 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 36 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 155 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 35 |
Number of Food Preservation Workshop participants |
| 2062.9) | 21 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Marsha Hagler
Major Program: Food Preparation and Preservation
A foundation of nutrition knowledge, skills and competencies in topics such as food safety, handling and preparation, cooking methods and techniques, feeding practices, food science, and food systems are essential to changing dietary behaviors. With the increased trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthful dietary decisions.The Nelson County Cooperative Extension Agent for Family and Consumer Sciences
