Success StoryMastering Food Choices



Mastering Food Choices

Author: Maxxwell Alviar

Planning Unit: Anderson County CES

Major Program: Nutrition and Food Systems General

Plan of Work: Life Skills for Youth and Adults

Outcome: Initial Outcome

Like many rural communities, Anderson County faces chronic health disparities at greater rates than urban counterparts. Many of these health challenges are exacerbated by poor food environments and from a lack of knowledge and skills related to nutritious food choices in a variety of food settings. In efforts to address these health disparities, the Family and Consumer Sciences Agent initiated the six-session program Mastering Food Choices with 12   female  adults over the age of 60 and one male.  In lesson one, emphasis was placed on understanding the food environment of the county and how that impacts food choices as well as building knowledge needed to make healthier food choices in subsequent lessons.

 

The program was very well received by participants. On a scale of 1-4 with 4 being strongly agree, participants believed the subject matter was timely (3.3), speaker was effective (3.5), information was practical (3.6), the information is useful for their family (3.4), and the program was very educational (3.5). As a result of the lesson, 75% of the participants shared they were better able to identify food components that should be limited in the diet. 33% of participants shared they were better able to use the nutrition facts label to compare items and 25% better understand what their own food environment looks like. Further, 92% reported intentions to read nutrition facts labels or that they already did. 50% reported the intention to use online resources for determining nutrition information and 50% shared they intended to check nutrition information before dining out. Lack of a computer was cited as a barrier to these behaviors. Overall, 83% of participants felt the information they learned provided them the ability to make healthy food choices.

 

Participants shared they would use labels on food items to look for added sugar and sodium, they better understood the difference between saturated fat and trans fat, and were encouraged to read labels more often. Participants were also highly appreciative of the provided recipes. 






Stories by Maxxwell Alviar


Charcuterie Board Program Ft. Harrod

about 2 years ago by Maxxwell Alviar

The Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a virtual, multi-site Char... Read More


It's Sew Fine Sewing expo

about 2 years ago by Maxxwell Alviar

Its Sew Fine: Sewing Expo 2021 was a virtual event. Much planning went into conducting a safe event ... Read More


Stories by Anderson County CES


Teen Conference

Teen Conference

about 2 years ago by Susan Campbell

The 98th Annual Kentucky 4-H Teen Conference was held at the University of Kentucky June 14-17, 2022... Read More


4-H Summit

4-H Summit

about 2 years ago by Susan Campbell

According to research, middle school is a time where young people find their place in this world, th... Read More


Stories by Nutrition and Food Systems General


Peter Rabbit Teaches Nutrition

Peter Rabbit Teaches Nutrition

about 2 years ago by Karen Denniston

According to kentuckyhealthfacts.org, only 10% of Kentuckians eat the recommended amounts of fruits ... Read More


Spreading the Word About SNAP-Ed

Spreading the Word About SNAP-Ed

about 2 years ago by LaToya Drake

The Cooperative Extension Service is known in some circles as “ the best-kept secret.” The Extension... Read More