According to the CDC, 66% of Kentucky adults are overweight and just over 31% are obese.  Being overweight and obese puts Kentuckians at higher risk for heart disease, stroke, and diabetes.  Additionally, only 24.4% of adults reported having consumed fruits at the recommended level of 2 or more times per day and 29.4% of adults reported having consumed vegetables at the recommended level of 3 or more times per day.   In order to reduce obesity numbers and raise the number of fruits and vegetables eaten daily by clientele, the Lyon County Family and Consumer Sciences (FCS) Extension Agent offered a variety of food and nutrition related programs in fiscal year 22.  Classes included Cast Iron Cooking, Fork-Knife-Spoon monthly dinner cook-a-long classes, Dinner on a Dollar, Charcuterie Boards, Supper Solutions monthly dinner cook-a-long classes, Freezer Meals, Fermented Foods, An Apple A Day, Ancient Grains, Air Fryer Cooking, Three part Baking Series, Food Preservation, Make it a Meal, Electric Pressure Cooking and more.   Each class highlighted a food, cooking technique, or kitchen appliance that provides clientele with easy solutions for adding more fruits, vegetables, and physical activity into their day in order to reduce obesity rates and in turn reduce the rates of heart disease, stroke and diabetes.

After a year, participants of the classes were sent an evaluation in Qualtrics to gather data on behavior changes seen over the last twelve months after attending a food and nutrition related class taught by the Lyon County FCS agent.  83% responded they had increased their fruit and vegetable consumption by one or more servings per day.  Additionally, 100% of respondents reported they had improved their food management skills by eating outside of the home fewer times per week, by meal planning more often, by using leftovers, and by finding new ways to have less food waste.  Participants also responded that after attending classes they made healthier choices by choosing lower fat foods, using less sugar, using less salt, and by making freezer meals to plan ahead.

Positive feedback and clear evaluation data show that food related classes are helping participants live a healthier lifestyle.  Because of that, food related classes on a variety of topics are being planned for fiscal year 23.