Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 17 |
Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets) |
| 2062.2) | 17 |
Number of food preservation program participants reporting increased food preservation knowledge or skills (such as safe preservation techniques for canning, freezing and dehydration; identifying food spoilage; use of proper tools, etc.) |
| 2062.3) | 17 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 0 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 0 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 28 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 16 |
Number pints of fruits or vegetables food dried |
Author: Nanette Banks
Major Program: Food Preservation
The consumption of fruits and vegetables is a key element in nutritional well-being of adults and children. Data from Kentucky Health Facts states that only 5% of adults in Letcher County consume 5 or more servings of fruits and vegetables per day. These statistics confirm that poor nutrition and not consuming enough nutritious foods are a contributing factor for the increasing rates of obesity in Letcher County. To help combat these issues the Letcher County Family and Consume
