Success Stories - Kentucky Extension Reporting System

Fiscal Year: 2025

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Jul 1, 2024 - Jun 30, 2025

Success StoriesKentucky Extension Reporting System

Food as Health on a Budget

Author: Caroline McMahan

Major Program: Nutrition and Food Systems General

 In the United States, 7 out of the 10 leading causes of death are directly related to diet. This is largely because risk factors like high blood pressure, high blood sugar, and high cholesterol are connected to the foods we eat. Evidence is drawing clearer connections between these risk factors and food insecurity. In Kentucky, food insecurity, or not having access to or the ability to afford nutritious food, largely contributes to diet-sensitive chronic conditions. Because of the known he

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Cooking After School

Author: Megan Gullett

Major Program: Nutrition and Food Systems General

Teaching an after-school cooking class to eight middle school students in Russell County, Kentucky, proved to be a rewarding and impactful experience. Over four sessions, the students learned essential kitchen skills, focusing on MyPlate nutrition, kitchen and knife safety, measuring, and reading recipes. Each class provided hands-on opportunities to prepare food, reinforcing their understanding of healthy eating and proper cooking techniques. This initiative was particularly significant given t

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Sourdough Basics – A Natural Leavening Bread

Author: Megan Gullett

Major Program: Nutrition and Food Systems General

In a time when the demand for healthier, cost-effective food options is on the rise, a series of workshops on sourdough bread-making has sparked a growing interest across five counties. These workshops, which attracted a total of 95 participants, provided comprehensive training on the ancient art of sourdough baking, focusing on creating and maintaining a sourdough starter, the essentials of bread-baking, and critical food safety precautions.The workshops began by teaching participants how to cr

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Raising Relatives on a Limited Budget

Author: Christy Blevins

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.According to FeedingAmerica.org (2021), 21.5% of Bell County children in households with grandparents or other relatives at times lacked access to enough food for healthy living or experienced unreliable availability of nutritionally adequate foods.  Describe the Outreach or Educational Program Response (and Partners, if applicable).The Bell County Cooperative Extension Service NEP Senior Assistant and FCS Agent partnered together to educate Grandparents

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Court Diversion Program teaches Youth Nutrition

Author: Dylan Gentry

Major Program: Nutrition and Food Systems General

Describe the Issue or SituationYouth involved in the court diversion program often face barriers to making healthy lifestyle choices, including limited access to nutrition education and basic cooking skills. Many of these young individuals lack the knowledge and confidence to prepare nutritious meals, which can impact their overall well-being and future decision-making. Recognizing the need for positive intervention, the Adair County Family and Consumer Sciences Agent aimed to provide an engagin

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Food as Health Follow-Up

Author: Jill Harris

Major Program: Nutrition and Food Systems General

Dietary choices are the No. 1 risk factor for chronic disease. In the United States, 7 out of the 10 leading causes of death are directly related to diet. This is largely because risk factors like high blood pressure, high blood sugar, and high cholesterol are connected to the foods we eat. Food insecurity, or not having access to or the ability to afford nutritious food, is largely contributing to diet-sensitive chronic conditions. Because of the known health outcomes observed among children an

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Ohio County Residents Rise to the Challenge of Sourdough Bread Making

Author: Kelly Bland

Major Program: Nutrition and Food Systems General

Ohio County residents recently had the opportunity to learn the time-honored craft of sourdough bread making through a hands-on workshop led by the Ohio County Family and Consumer Science (FCS) Extension Agent. This engaging class, attended by 46 participants, provided a unique learning experience that blended science, history, and culinary skills.The workshop guided participants through the entire sourdough-making process, from cultivating a starter to kneading, fermenting, and baking a beautif

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Teaming Up for Nutrition Education in LaRue County

Author: Marla Stillwell

Major Program: Nutrition and Food Systems General

When the current Nutrition Education Program (NEP) Assistant joined the staff in LaRue County in 2023, an excellent partnership was developed between NEP and Family & Consumer Sciences (FCS) Extension.  The NEP Assistant and FCS Agent teamed up and immediately started planning and implementing nutrition education programs for the citizens of LaRue County, both youth and adult audiences.  Since then, there have been countless programs developed in order to serve the mission of the K

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Exploring Nutritious Foods with Dr. Yum’s Food Adventure

Author: Courtney Luecking

Major Program: Nutrition and Food Systems General

Nutritious foods during early childhood lay a foundation for lifelong health. Yet more than half of children under age 6 in Kentucky do not consume the recommended daily amounts of fruit and vegetables that are core components of nutritious eating patterns. Exposure to a variety of fruit and vegetables and encouragement and praise to engage senses beyond taste can support increased willingness to try new foods. Ten Family & Consumer Sciences (FCS) agents across Kentucky are piloting Dr.

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Encouraging Nutritious Home-Prepared Meals with Extension Homemakers

Author: Caroline McMahan

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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Cooking through the Calendar to Highlight Healthy Food Options

Author: Jill Harris

Major Program: Nutrition and Food Systems General

The Todd County Health Coalition established goals, set objectives, and identified strategies to make citizens of Todd County healthier. One of the goals was to increase community access and awareness to improve physical health. To help reach that goal, a Facebook live monthly educational cooking series called “Cooking through the Calendar” was created to highlight healthy food options for community members.  Utilizing recipes from the Food & Nutrition Recipe Calendar f

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Choose Healthy Foods

Author: Bethony Morris

Major Program: Nutrition and Food Systems General

Hancock County Cooperative Extension Nutritional Education Assistant (NEP) partnered with South Hancock Elementary schools PE teacher.  The first grade was excited to learn about healthy food choices. They wanted to help their bodies to be strong and healthy.When the LEAP program began the children didn’t know about the MyPlate. So along with great books, the class discussed the benefits of MyPlate and how to read it. The children learned how to try to make each meal as close to the F

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Teen Cuisine with Lebanon Middle School

Author: Rachel Mattingly

Major Program: Nutrition and Food Systems General

  According to data released by County Health Ranking and Roadmaps, Kentucky is ranked in the top 10 states for obesity and in the top of eight states for the most physically inactive.  Marion County reports that 39% of the population is obese and 34% is physically inactive. I partnered with Marion County School, specifically Lebanon Middle school to offer Teen Cuisine classes as an after-school club.  Teen Cuisine is a curriculum helped teach teens key concepts about nutriti

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Tasty Tuesdays at S.S.S.

Author: Carla Carter

Major Program: Nutrition and Food Systems General

Tasty Tuesdays at S.S.S.Background: Childhood obesity is a growing epidemic in the United States, affecting 1 in 5 children. Recent studies estimate that 57% of today’s children will be obese by age 35. Poor nutrition, starting early in life, contributes to various health issues such as chronic constipation, gastrointestinal reflux, urinary tract infections, bedwetting, difficulty paying attention, anxiety, and fatigue.Program Overview: Dr. Yum’s Adventure curriculum, desig

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NUTRITIOUS AND COST-EFFICIENT MEAL PLANNING IN A RESIDENTIAL FACILITY

Author: Amy Lawrence

Major Program: Nutrition and Food Systems General

The high cost of food is a problem everyone deals with in today’s economy.  However, the situation has unique challenges for large group residential treatment settings working on a restricted budget.  Hope Haven Recovery Center in Franklin, Kentucky is a residential substance abuse facility which is comprised of a men’s house and a women’s house.  Each house averages 10 to 12 people in various stages of recovery, with each client staying for a 6-month period. &nb

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Healthy Eating Around the World Area Seminar

Author: Kayla Lunsford

Major Program: Nutrition and Food Systems General

Food is a cornerstone of culture, shaping traditions, fostering connections, and promoting health worldwide. Recognizing this, the Fort Harrod Area Family and Consumer Sciences (FCS) Agents organized a multi-county leader lesson titled Healthy Eating Around the World on October 16, 2024, at the Boyle County Extension Office. The program brought together 39 Extension Homemakers and community members for an enriching experience celebrating international cuisines and dietary traditions.Participants

College Resources

Contact Information

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

College Resources

Contact Information

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

Search the Martin-Gatton College of Agriculture, Food and Environment

Success StoriesKentucky Extension Reporting System

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

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