Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.1) | 12 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
| 2066.2) | 45 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.5) | 12 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.4) | 12 |
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) |
| 2066.3) | 0 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
Author: Mimi Quiroz
Major Program: Nutrition and Food Systems General
Over eat or under eat, how do you measure? Calorie consumption that is too low or too high will eventually lead to health problems. The University of Kentucky with their Nutrition Education Program teaches individuals how to take care of your body through the Healthy Choices for Everybody Curriculum. This program covers everything we need to know about nutrition and help families with low income to understand how to eat the right foods in the right amounts eve
Author: Mimi Quiroz
Major Program: Nutrition and Food Systems General
The University of Kentucky with the Cooperative Extension Service Offices and the Nutrition Education Programs is recognized for the quality of the courses for youth and adults that are delivered throughout the state at the Cooperative Extension Offices. These programs include basic cooking, nutrition, knife handling, food safety, and life skills in general. They also get incentives like a backpack with a recipe book, Chop-Chop magazines, recipe cards, and cooking utensils to make the food prepa
