Success Story2022-23 Cooking through the Calendar with Youth
2022-23 Cooking through the Calendar with Youth
Author: Peggy Jones
Planning Unit: Rowan County CES
Major Program: Nutrition and Food Systems General
Plan of Work: Health for Youth, Adults and Families
Outcome: Intermediate Outcome
According to the American Heart Association, teaching youth how to prepare their own food will give them a skill they can use for a lifetime, they will be more likely to eat healthier as adults, and build self-confidence. (Cooking With Your Children; Web MD; May 30, 2008.) Rowan County Food Service students are learning new techniques and foods by Cooking in the Calendar, so far dishes such as Sweet Potato Nachos and rice dishes have been introduce to 15 youth, for a new way of cooking with a twist on better nutrition.
100% tried the new dishes
80 % enjoyed the flavors
65% discussed preparing these dishes at home
Stories by Peggy Jones
2023 Youth Manners and More
Teaching manners and etiquette at an early age is crucial in order for youth to have a successful fu... Read More
2023 Fresh Vegetables with a different look
2023 Fresh Vegetables with a different lookFresh Salsa for the win! CulinaryThe USDA and Department ... Read More
Stories by Rowan County CES
Regional Farmers Market Meeting
In May of 2023 the Regional Farmers Market Meeting was held at the Derrikson Agricultural Facility a... Read More
First Ever Rowan County Heart and Soil Festival
I partnered with the Rowan County Painted Hills Gardening Club and Dr. Amanda Skidmore of Morehead S... Read More
Stories by Nutrition and Food Systems General
![Power of Produce](/core/Image/crop/300/200/a66f0d36e4f14bb4270117efb5e422553950d2bd.jpg)
Power of Produce
To address the need for youth education related to fresh local produce, the extension fcs agent and ... Read More
![FCS and STEM](/core/Image/crop/300/200/cb66515fd13ead01faa11369528c0d6b066960ee.jpg)
FCS and STEM
With the focus of STEM and STEAM education in youth, adults are falling behind in skill and work for... Read More
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment