Author: Jane Proctor
Major Program: Food Preparation and Preservation
Studies indicate that individuals who engage in cooking meals at home are more inclined to consume the recommended portions of fruits, vegetables, lean proteins, and whole grains necessary for a well-rounded diet. Developing culinary expertise and knowledge heightens the likelihood of opting for homemade dishes. In an effort to promote increased home cooking, the Trimble County Extension Office introduced a the Savor the Flavor five session initiative to the local community. This program concent
Author: Hannah Thornsberry
Savor the FlavorResearch shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals.Seasoning with SpicesTo encourage more home-prepared meals, the Fort Harrod Area Family and Consumer Sciences Agents hosted the workshop Savor the Flavor: Seasoning with Spices as a part of a mult
Author: Amanda Dame
Gatherings focused on learning about cooking, particularly Italian cuisine, hold profound significance beyond simply mastering culinary techniques. These gatherings foster a sense of community and connection, providing a platform for individuals to share cultural traditions and stories through the universal language of food. Exploring Italian cuisine, renowned for its rich history and diverse regional flavors, not only cultivates culinary skills but also deepens appreciation for cultural heritag
Author: Leah VanMeter
Only 8.0% of adults in Kentucky are meeting the daily fruit intake recommendation and only 6.3% of adults in Kentucky are meeting the daily vegetable intake recommendations according to a report from the CDC in 2018.Several studies have found that fruit and vegetable consumption increase among gardeners during the harvest season compared to non-gardeners. Gardening can have a positive impact financially as well as nutritionally.According to a 2023 study published in the Public Health Nutrition i
Author: Jordan Crain
In an effort to include and expand the reach of Extension and Extension Programs, the Barren County Agent for Family and Consumer Sciences, the Barren County Agent for 4-H and Youth Development and the Barren County Program Assistant have teamed up Glasgow City Schools Migrant Education Program directors to form a Migrant Club for youth and adults.During the monthly meetings, adults work with the Family and Consumer Sciences agent to learn about healthy cooking and learn new recipes and skills.
Author: Angelia Swihart
Basic Food PreservationBy Angelia Swihart According to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. Health care rankings also state that Breathitt County adult citizens have one of the highest diabetic rates in Kentucky. It is imperative that the Breathitt County population have access to foods and optimally, nutritious foods, that will benefit t
Author: Nancy Doyle
With prices of groceries ever increasing and distrust in the economy, there has been an interest in learning to can and preserve food that many have raised from their own gardens. Nine participants, 1 adult and 8 youth attended a canning workshop held to teach them how to properly can and preserve salsa in a boiling water bath canner. All participants were apprehensive about safely canning their own food. Youth were taught the steps to properly prepare and preserve salsa that t
Author: Andrea Slone
The problemAccording to the United States Census Bureau there are 17,333 households in Floyd County, KY with an average of 2.37 persons living in the each household. According to the Youth Risk Behavior Surveillance Kentucky is below the national average of fruit and vegetable consumption among youth. The Center for Disease Control states that adults in Kentucky are also below average of the national fruit and vegetable consumption. Studies have shown that families and couples who cook and eat t
Author: Jody Paver
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Lincoln County Extension Office hosted the workshop Savor the Flavor: Building Flavor with Herbs. The Savor the Flavor program focused on flavoring dishes with herbs. E
Author: Elizabeth Maxedon
The problemResearch shows that people who cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains in a balanced diet. Building cooking skills and knowledge increases the likelihood of people preparing home-cooked meals. The Oldham and Trimble County Extension Office presented the Savor the Flavor series to community members to encourage more home-prepared meals. The Savor the Flavor program focused on various cooking methods and flavoring techni
Author: Marsha Hagler
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
Author: Caroline McMahan
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Fayette County Extension Office partners with the Aphasia Lab in the Communication Sciences and Disorders department at th
Author: Sonya Carter
The problemThe educational program responseThe participants/target audienceOther partners (if applicable)Program impact or participant response.
Author: Angie York
Author: Jill Harris
Author: Carla Carter
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals.To encourage more home-prepared meals, the Fort Harrod Area Family and Consumer Science Agents hosted the workshop Savor the Flavor as a multi-county leadership lesson for our communities. The Savor the Fla
Author: Tara Duty
Exploring Cooking MethodsSuccess StoryResearch shows that people who prepare and cook meals at home are more likely to eat the recommended amounts of fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals.To encourage more home-prepared meals, the Fort Harrod Area FCS Agents hosted the workshop Savor the Flavor: Exploring Cooking Methods was led by Mercer County Ext
Author: Karli Giles
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals.To encourage more home-prepared meals, the Fort Harrod Area FCS Agents hosted the workshop Savor the Flavor Multi- County Seminar. The Using Kitchen Tools and Appliances session was led by Jessamine County FCS Ag