Success Stories - Kentucky Extension Reporting System

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Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Cooperative Extension Service

Martin-Gatton College of Agriculture, Food and Environment

Impacts

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Fiscal Year: 2025

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2025

Jul 1, 2024 - Jun 30, 2025

Success StoriesKentucky Extension Reporting System

Adult Country Ham Program

Author: Jessica James

Major Program: Nutrition and Food Systems General

4-H has had the country ham contest for many years and Union and Henderson County thought that it would be a good idea to see if adults would be interested in participating in curing a ham also. With the help of Meacham Ham House in Sturgis, Ky we decided to give this a try. There was a lot of interest immediately and the spots filled up. This is the second year we have had the Adult Country Ham program because of how well it went the first year and participants showed interest in coming back ag

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How to Get Out of a Mealtime Rut

Author: Macey Stewart

Major Program: Nutrition and Food Systems General

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. Often, cooks find themselves in a mealtime rut and feel overwhelmed with making decisions around meals and snacks for themselves and their family. Building skills and cooking knowledge as well as adding variety and creativity into meal preparation increases the likelihood that people choose to prepare homecooked meals.To

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How To Get Out of a Mealtime Rut - Putting Your Crockpot To Work

Author: Macey Stewart

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.According to the Community Needs Assessment dashboard, two pressing issues in Johnson County for Individual and Family Development Needs is "ensuring individuals and families have access to affordable nutritious food." and "stronger parenting and relationship-building skills." Taking this data into consideration, a program was taught at the Johnson County Public Library focused on the importance of eating meals together as a family. I

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Food for Thought Nutrition Program Sparks Curiosity and Healthier Choices

Author: Amanda Dame

Major Program: Nutrition and Food Systems General

The “Food for Thought” nutrition program made a remarkable impact on students by introducing them to new, healthy foods and encouraging mindful eating habits. The hands-on tasting experience created a fun and engaging environment for students to explore flavors they had never tried before—all while learning valuable lessons about nutrition and wellness.Out of the participating students, an impressive 128 students reported trying at least one new food during the program. This is

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“Food for Thought” Nutrition Program Sparks Curiosity and Healthier Choices

Author: Erika Wood

Major Program: Nutrition and Food Systems General

The “Food for Thought” nutrition program made a remarkable impact on students by introducing them to new, healthy foods and encouraging mindful eating habits. The hands-on tasting experience created a fun and engaging environment for students to explore flavors they had never tried before—all while learning valuable lessons about nutrition and wellness.Out of the participating students, an impressive 128 students reported trying at least one new food during the program. This is

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Dr.Yum - Youth Engage In Positive Experiences With Healthy Foods

Author: Deborah Shepherd

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.Describe the Outreach or Educational Program Response (and Partners, if applicable).Provide the Number and Description(s) of Participants/Target Audience.Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

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How to Get Out of a Mealtime Rut

Author: Christy Eastwood

Major Program: Nutrition and Food Systems General

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. Often, cooks find themselves in a mealtime rut and feel overwhelmed with making decisions around meals and snacks for themselves and their family. Building skills and cooking knowledge as well as adding variety and creativity into meal preparation increases the likelihood that people choose to prepare homecooked meals.To

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Fruits are Fun

Author: Susan Grimmett

Major Program: Nutrition and Food Systems General

Fruits are Fun to TouchAccording to the KENTUCKY DEPARTMENT FOR PUBLIC HEALTH, Kentucky’s childhood obesity rate is 35.3%, the 6th highest in the nation.Teachers for a Pre-Kindergarten and Kindergarten classrooms contacted the Boyd County Nutrition Education Program Assistant expressing concern that children in this age group did not know the difference between fruits and vegetables.  The teachers requested a series of lessons using the Organ Annie and The Organ Wise Guys program with

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Walking the Course

Author: Susan Grimmett

Major Program: Nutrition and Food Systems General

Walking the CourseAccording to the Lane Report for Statistics, Kentucky adults have the sixth highest obesity rate in the United States.  The director of a recovery center contacted the Boyd County Supplemental Nutrition Assistance Program Education (SNAP-Ed) Nutrition Education Program (NEP) assistant expressing concern regarding the weight gain of the residents. Of particular concern was that the clients were gaining weight from being inactive and lack of exercise. Research shows that thi

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Hide and Go Eat

Author: Susan Grimmett

Major Program: Nutrition and Food Systems General

Hide and Go EatAccording to the KENTUCKY DEPARTMENT FOR PUBLIC HEALTH, Kentucky’s childhood obesity rate is 35.3%, the 6th highest in the nation.The director of a shelter contacted the Boyd County Nutrition Education Program Assistant expressing that parents were concerned about children did not like to eat vegetables.  During a program, ideas were discussed on increasing intake of vegetables for the children. Research proves that the more a child helps to prepare a meal/snack, t

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Sourdough Bread Workshop and Gut Health

Author: Nan Montgomery

Major Program: Nutrition and Food Systems General

Sourdough Bread Workshop and Gut Health

Recent research shows that gut health plays a vital role in overall well-being, impacting not only digestion but also immune function, mental health, and chronic disease prevention. The gut microbiome, a complex community of trillions of bacteria, helps regulate inflammation, produce essential nutrients, and maintain a healthy gut barrier. The Allen County Family and Consumer Sciences Agent and Registered Dietitian, Jennifer Turner, taught a sourdough Workshop. The workshop was to prom

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Food Connection: Addressing the People

Author: Von Barnes

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation. - A panel spoke to attendees about the work extension does with local food systems.Describe the Outreach or Educational Program Response (and Partners, if applicable) - UK's three area food system directors covered there programs as well is Jefferson County Urban Ag Agent spoke about their programsProvide the Number and Description(s) of Participants/Target Audience. 40Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement

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How to Get Out of a Mealtime Rut

Author: Cabrina Buckman

Major Program: Nutrition and Food Systems General

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. Often, cooks find themselves in a mealtime rut and feel overwhelmed with making decisions around meals and snacks for themselves and their family. Building skills and cooking knowledge as well as adding variety and creativity into meal preparation increases the likelihood that people choose to prepare homecooked meals.&nb

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Mealtime Rut

Author: Chelsea Workman

Major Program: Nutrition and Food Systems General

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. Often, cooks find themselves in a mealtime rut and feel overwhelmed with making decisions around meals and snacks for themselves and their family. Building skills and cooking knowledge as well as adding variety and creativity into meal preparation increases the likelihood that people choose to prepare homecooked meals.To

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KRCC Health and Wellness SNAP Group 2025

Author: Kati Noble

Major Program: Nutrition and Food Systems General

According to Feeding America24% of residents of Breathitt County face food insecurities, and 89% of residents are below SNAP threshold of 200%. Some ways to help address these issues are having families learn how to keep food safe and how to budget and buy healthier food.Breathitt County Nutrition Education Program Assistant Senior, partnered with Kentucky River Community Care Health and Wellness Center in Breathitt County, and taught clients the Healthy Choices for Every Body Curriculum. Partic

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Building a Better Smoothie

Author: Jacqueline Doucet

Major Program: Nutrition and Food Systems General

Smoothies are popular with people of all ages, from small children all the way to older adults. They are fun to make, nutritious, versatile, and brightly colored. Some people choose smoothies as a snack or even a full meal, depending on the ingredients. Unfortunately, smoothies can be costly when you buy them at the grocery or store. To educate participants on the appeal of a smoothie and the basic steps to build a smoothie, the Boyd County Extension Office presented the Buil

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Wilderness Trail Area Holiday Cooking School

Author: Kelsee Dewees

Major Program: Nutrition and Food Systems General

Strong families are those that create a sense of connection, closeness, emotional safety, security, and stability. One way to maintain a strong and healthy family is through traditions. Kentucky has a variety of family traditions and values that are deeply rooted in its strong sense of community ties and support networks.In London, KY, the Wilderness Trail Area organized a Holiday Cooking School. This event focused on family traditions, educating participants about food safety and family traditi

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Physically Active

Author: Bethony Morris

Major Program: Nutrition and Food Systems General

Hancock County Cooperative Extension Nutrition Education Assistant (NEP) partnered with South Hancock Elementary school PE teacher.  Both the NEP and PE teachers agreed that this class was the perfect opportunity to teach the children about not only physical activities, but also healthy food choices.Once the program began, it came to light quickly that this group of kindergarteners wasn’t getting the recommended one hour of physical activity time a day.  Most of them didn’t

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Acting Associate Dean & Director — Craig Wood, Ph.D.
S107 Ag. Science Center North
Lexington, KY 40546-0091
+1 (859) 257-4302

© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment