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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Jul 1, 2024 - Jun 30, 2025

Success StoriesKentucky Extension Reporting System

Celebrating Cultural Connections: Embracing Heritage Through Food and Nutrition Education

Author: LaToya Drake

Major Program: Nutrition and Food Systems General

Celebrating Cultural Connections: Embracing Heritage Through Food and Nutrition Education

One-size-fits-all nutrition advice doesn’t always capture the rich cultural traditions and meaningful role food plays in people’s lives. Extension professionals across Kentucky saw an opportunity to make nutrition education even more relevant and accessible for diverse communities. Food is more than fuel—it is culture, memory, family, and tradition. To truly support healthy eating, educators wanted strategies that honor these traditions while also promoting food safety and

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Teaching Neighbors, Strengthening Communities: The Power of KYNEP Storytelling

Author: LaToya Drake

Major Program: Nutrition and Food Systems General

Teaching Neighbors, Strengthening Communities: The Power of KYNEP Storytelling

Across Kentucky, our Nutrition Education Program (KYNEP) educators are the “boots on the ground” empowering their neighbors to make the most of the food they have. Through short, engaging videos, we’re sharing their authentic voices and real-life classes and learning opportunities—from schools and community centers to farmers markets and local events across the state.These storytelling videos put a spotlight on the everyday heroes teaching practical skills, like healthy c

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Stay Healthy As You Age

Author: Viola Wood

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.According to Kentucky by the Numbers about 21% of the population in Muhlenberg county is over the age of 65.  21.3% of the senior adults in Muhlenberg report they are in poor or fair health, 37% of the group were diagnosed with hypertension and 11% diagnosed with diabetes.   To address this issue the Muhlenberg County Nutrition Education Program partnered with the Muhlenberg County Senior Citizens center to offer Healthy Choices for Everybody.Describe th

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Building a Better Smoothie

Author: Macey Stewart

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 Johnson County Extension Office presented the Building a Better Smo

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From Campus to Community: Empowering Nutrition Education Through Extension Resources

Author: Anna Cason

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.The goal of the Cooperative Extension Service is to bring the University to the people.  Research-based and evidence-based information is shared with the public in a variety of formats including both print options and electronic means, like podcasts, social media posts, and radio and TV segments. Agents then use this information along with provided activity ideas, print and electronic resources, marketing materials and more to offer programming to their commu

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Dr. Yum’s Preschool Adventure-Super Eater Superhero Fruit & Vegetable Fun

Author: Christy Stearns

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.The Dietary Guidelines for Americans recommends that at least half a child’s plate include fruits and vegetables. However, in Kentucky, we are not meeting this recommendation with 43% of children aged 1-5 years consuming fruit less than daily and 54% of children consuming vegetables less than daily. Establishing healthy eating patterns in early childhood is important to ensure proper growth and development and because of the impact it can have on health in a

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

Author: Deborah Shepherd

Major Program: Nutrition and Food Systems General

The Dietary Guidelines for Americans recommends that at least half a child’s plate include fruits and vegetables. However, in Kentucky, we are not meeting this recommendation with 43% of children aged 1-5 years consuming fruit less than daily and 54% of children consuming vegetables less than daily. Establishing healthy eating patterns in early childhood is important to ensure proper growth and development and because of the impact it can have on health in adolescence and into adulthood.Nu

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Kids Day at the Farmer’s Market

Author: Gregory Comer

Major Program: Nutrition and Food Systems General

Nutritious food is an essential part of a healthy lifestyle for children. With children in need of specific nutrients to support their growth and development, 1 in 3 (32.1%) children did not eat a daily fruit and nearly half (49.1%) did not eat a daily vegetable, according to a 2023 Center for Disease Control report.  To address this issue, the Ohio County Extension Service collaborates with the Beaver Dam Community Famers Market and Ohio County Health Care to host “Kids Day

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Cooking Up Confidence: Kitchen Skills Taught at Western Kentucky 4-H Camp

Author: Kelly Bland

Major Program: Nutrition and Food Systems General

Many youth today lack basic cooking skills due to limited opportunities for hands-on learning at home or in school. As a result, they may rely heavily on processed foods, contributing to poor dietary habits and reduced confidence in the kitchen. At Western Kentucky 4-H Summer Camp, the need for food and nutrition education was evident, especially in a fun, supportive environment where youth could build life skills alongside their peers. To address this gap, the Ohio County Family and Consumer Sc

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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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Spencer County Ag Day

Author: Elizabeth Maxedon

Major Program: Nutrition and Food Systems General

Describe the Issue or SituationChildren need to learn about agriculture to understand where their food comes from and appreciate the importance of farming in providing sustenance. This knowledge fosters a deeper connection to the environment and teaches them about the challenges and opportunities within the agricultural industry, which is crucial for sustainable food production and environmental stewardship.Recognizing this need, the Spencer County Cooperative Extension Service and the administr

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Food is Medicine - Strengthening Health Through Local Agriculture

Author: Natalie Taul

Major Program: Nutrition and Food Systems General

Food is Medicine - Strengthening Health Through Local Agriculture

Grayson County took step toward improving community health and supporting local agriculture through a Food is Medicine roundtable—an initiative led by the Kentucky Department of Agriculture and the Kentucky Hospital Association. In partnership with the Grayson County Healthcare Foundation and Owensboro Health Twin Lakes, Extension played a pivotal role in hosting this event, which brought together more than 40 local leaders, healthcare professionals, farmers, and community partners.A major

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Dr. Yum’s Preschool Adventure implemented through Cooperative Extension Service

Author: Anna Cason

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.Consuming a balanced diet is vital at all ages, but especially during times of growth and development. The Dietary Guidelines for Americans recommends that at least half a child’s plate include fruits and vegetables. However, in Kentucky, we are not meeting this recommendation with 43% of children aged 1-5 years consuming fruit less than daily and 54% of children consuming vegetables less than daily. Establishing healthy ea

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Food as Health Toolkit: A Practical Framework for Community-Based Chronic Disease Prevention and Management

Author: Anna Cason

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.Dietary choices are the number 1 risk factor for chronic diseases such as heart disease, diabetes, and high blood pressure. In the U.S., 7 out of 10 leading causes of death are related to diet. This is compounded by food insecurity, which means people do not have access to or the ability to afford nutritious foods. Because of the known health outcomes observed among children and adults, food insecurity is now recognized as a leading nutrition-related healthcare is

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Celebrating National Agriculture Week Across All Disciplines of Kentucky Cooperative Extension

Author: Anna Cason

Major Program: Nutrition and Food Systems General

Describe the Issue or Situation.According to the National Agricultural Statistics Service of the United States Department of Agriculture, Kentucky has close to 70,000 farms in operation. These farms contribute to the livelihood and economy of every county across the Commonwealth. To celebrate the agriculture industry, National Agriculture (Ag) Week is observed in March. In 2025, the University of Kentucky Martin-Gatton College of Agriculture

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Addressing Food Insecurity Through Education: The Impact of Nutrition Programming at Morgantown Mission Food Pantry

Author: Michele Moore

Major Program: Nutrition and Food Systems General

Food insecurity remains a pressing issue in Kentucky, particularly in rural communities where poverty and limited access to nutritious food create barriers to health and well-being. According to Feeding America's 2023 Map the Meal Gap report, 2,210 people are food insecure in Butler County representing 17.8% of the population. This underscores a widespread need for strategies to ensure families not only have food but also the knowledge to use it effectively. In response, a partnership betwee

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Food as Health Toolkit: A Practical Framework for Community-Based Chronic Disease Prevention and Management

Author: Heather Norman-Burgdolf

Major Program: Nutrition and Food Systems General

Relevance:Dietary choices are the number 1 risk factor for chronic diseases such as heart disease, diabetes, and high blood pressure. In the U.S., 7 out of 10 leading causes of death are related to diet. This is compounded by food insecurity, which means people do not have access to or the ability to afford nutritious foods. Because of the known health outcomes observed among children and adults, food insecurity is now recognized as a leading nutrition-related healthcare issue. To address diet-s

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Nutrition Education Program Statewide Staff Conference

Author: Caroline Durr

Major Program: Nutrition and Food Systems General

The Nutrition Education Program (NEP) plays a vital role in supporting community health by delivering educational services to individuals with limited resources, aiming to enhance their overall nutritional well-being. NEP offers programming through a variety of approaches, including direct education, indirect education, and policy, systems, and environmental (PSE) changes—each designed to promote healthier communities.In May 2025, NEP hosted a statewide conference for its 82 staff members

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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