According to a Center for Disease Control (CDC) November 2017 report, only 1 in 10 adults get enough fruits or vegetables. “This report highlights that very few Americans eat the recommended amount of fruits and vegetables every day, putting them at risk for chronic diseases like diabetes and heart disease,” said Seung Hee Lee Kwan, Ph.D., of CDC’s Division of Nutrition, Physical Activity and Obesity, lead author of the study. “As a result, we’re missing out on the essential vitamins, minerals, and fiber that fruits and vegetables provide.”

The years 2020 and 2021 were unlike any other for Cooperative Extension to reach county clientele with their research-based education. The worldwide COVID -19 pandemic resulted in many individuals being confined to their homes.  

In response to both of these facts, the Kenton and Boone County Extension Offices developed the “study at home” series called “Vegetables: Jewels of Health.”  The goals of the program were to increase consumption of vegetables, increase overall knowledge about vegetables, and reach clientele in a manner that was safe and convenient for them with this important information.

Materials were developed for print (US mail) and electronic (e-mail) distribution. A four-page educational handout provided information on the history or background of a specific vegetable, nutrition highlights, plus details on selecting, preparing and storing. Information was provided on the different varieties of a vegetable along with different forms available (fresh, frozen, canned, dried, juice). The vegetables featured in the first year of the program included asparagus, artichokes, Brussels sprouts, cauliflower, potatoes, onions, bell peppers and tomatillos. An evaluation form was sent monthly along with the educational materials.

Videos were recorded for each vegetable and shared on YouTube. Videos supplemented the educational handout and typically featured at least one recipe being prepared.

After the initial eight-month series, a program evaluation was mailed to 165 unique individuals who participated in one or more months of the program. The survey was designed to assess behavior change and improved knowledge.  Thirty-five percent of participants returned the survey revealing:

77 percent changed how they stored fresh produce and reported now observing the nutrition fact panels when selecting.

75 percent indicated that they, and those in their household, had increased their vegetable intake as a result of the program

65 percent tried a vegetable they had never had before, and have explored the "Plate it Up Kentucky Proud" recipes and resources

 45 percent now use more canned, frozen or dehydrated veggies instead of relying on fresh, and had tried one or more of the recipes provided

One individual shared “I’ve learned about the different varieties and colors of certain vegetables and how to use more vegetables in recipes”, while another stated, “I got my two young kids to try some new veggies!” Another bonus by a participant: “Ate healthier foods cooked at home, rather than order out fast food.”

As a result of the information gained from the mailed survey, the program will continue and focus on other vegetables.