Extension
It Starts With Us
| 2061 - Plate It Up! Kentucky Proud | ||
|---|---|---|
| 2061.1) | 1604 |
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of tasting a Plate It Up! Kentucky Proud recipe sample |
| 2061.2) | 400 |
Number of individuals more likely to buy a Kentucky fruit or vegetable as a result of receiving a Plate It Up! recipe card |
| 2061.3) | 100 |
Number of individuals who indicated that they purchased the fruits and vegetables featured on the Plate It Up! recipe card |
| 2061.4) | 1200 |
Number of individuals who reported an increase in their fruit and/or vegetable consumption |
| 2061.5) | 247 |
Number of individuals who reported consuming at least 4-6 servings of fruits per day after participating in Plate It Up! Kentucky Proud activities |
| 2061.6) | 247 |
Number of individuals who reported consuming at least 4-6 servings of vegetables per day after participating in Plate It Up! Kentucky Proud activities |
| 2061.7) | 15 |
Number of vendors reporting increased sales at markets where Plate It Up Kentucky Proud recipes are tasted or recipe cards distributed |
| 2061.8) | 0 |
Dollar value of vendor-reported increased sales associated with Plate It Up Kentucky Proud recipes tasted or cards distributed |
Author: Edith Lovett
Major Program: Plate It Up! Kentucky Proud
More than 200 people have sampled Plate In Up and Kentucky Proud Recipes in Pulaski County. All of the recipes served have received positive comments. Through using such a variety of recipes, and using foods available to them at the Farmers Market and local grocery stores, clients have learned how to serve greens, such as Brussel sprouts, chard, kale, Napa cabbage and other greens, in salads, soups, muffins, and other dishes, and not just as a vegetable dish. The clients state
