Success StoryEating more vegetables
Eating more vegetables
Author: Toina Williams
Planning Unit: Hardin County CES
Major Program: Accessing Nutritious Foods (general)
Outcome: Long-Term Outcome
Alm Care Facility
Success Story
February 27, 2018
Outcome: Long Term
SNAP-Ed Assistant: Toina "Toni" Williams
Hardin County has a total of five day center for people with disabilities. Individuals with disabilitieshave a tendency to have bad eating habits, because sometimes they have to fendfor themselves and they lean towards things that is easy to make but nothealthy for them.
Working with adults thathave disabilities is rewarding to me. The participants are so receptive of
What is being taught,some of the participants come to Alm Care Facility for day-treatment, wherethey work on social skills and learning things, so they can function somewhaton their own. I use recipes that will require little supervision to none atall. That is easy for them to do themselves.
One of the participants,when we do our overview of what they ate the before and she always stated thatshe had ramen noodles for lunch. I explain that eating ramen noodles every daywas not good for her health and the she need to start eating more fruits andvegetables.
We did our overview whatthey all had been eating and she stated that she had stop eating the ramennoodles and started eating vegetables. And that she is willing to try newvegetables. This is a big change for her because she was eating the ramennoodles at least twice a day.
This is a long term outcome, because there is a behavioral change that has taken place. And the participant is willing to try more vegetables that she normally doesn’t eat.
Stories by Hardin County CES

“Preparing Families for Holiday Spending thru the Use of Technology & Videos”
Success Story | December 2021Chandra DeRamus“Preparing Families for Holiday Spending thru the Use of... Read More

Empowering Youth Toward’s Tomorrow’s Future thru Life Skills Programs-March 2022
March 2022Over the last year the state of Kentucky has seen some changes in how things are done with... Read More
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment