Extension
It Starts With Us
| 2066 - Nutrition and Food Systems General | ||
|---|---|---|
| 2066.3) | 10000 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
| 2066.4) | 10 |
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) |
| 2066.5) | 30 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
| 2066.2) | 50 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
| 2066.1) | 0 |
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
Author: Margie Hernandez
Major Program: Nutrition and Food Systems General
Easy access to unhealthy foods, increased stress, and limited opportunities for physical activity all create challenges and barriers for Kentucky families in making healthy lifestyle choices. According to the 2021 data from the County Health Rankings and Roadmaps website, the adult obesity rate in Pulaski County is 37%, and physical inactivity is 33%. To address these concerns, the Pulaski County Cooperative Extension Service SNAP-Ed (Supplemental Nutrition Assistance Program) Assistant con
Author: Margie Hernandez
Major Program: Nutrition and Food Systems General
According to 2017-2020 data from the Centers for Disease Control and Prevention website, the obesity rate for children ages 6 to 11 is 20.7%. Recent research has indicated that teaching cooking skills to children encourages healthier food choices, which can lower obesity rates. In an effort to address this problem, last summer the Pulaski County Family Consumer Science agent collaborated with the Nutrition Education Program Senior Assistant to present SuperStar Chef Camp at the Pulaski County Ex
Author: Edith Lovett
Major Program: Nutrition and Food Systems General
The problem..how to use Cast Iron Appliances in cooking The educational program response tp those who had never used Cast Iron ProductsThe participants/target audience any interested personOther partners (if applicable)Program impact or participant response.The "Back to the Basics: Cooking with Cast Iron" program, led by the Lake Cumberland Area Family and Consumer Sciences (FCS) Agents, was a big success. Cast iron cookware is often passed down through generations, symbolizi
