During the past 20 years, there has been a dramatic increase in obesity in Kentucky, and rates remain high-19.7 percent obesity rate for Kentucky youth ages 10-17 years old, which is eight highest in the nation (CDC).  The current USDA Dietary Guidelines for Americans, states everyone has a role in encouraging easy, accessible, and affordable ways to support healthy choices-including schools, which is where children spend majority of their time.  From those staggering facts and suggestions, The Bath County Extension Office Programs (Family & Consumer Sciences, 4-H Youth Development, and Agricultural & Natural Resources) requested collaborating efforts with Owingsville Elementary Family Resource Center and 5th Grade Teachers, in 2022, to conduct a dynamic, rewarding program.  

Since 2022, Over 130 Owingsville Elementary 5th Graders participated in the program called Recipes for Life Program. It was initiated through in-class Instruction by Terence Clemons, Bath Co. 4-H Agent, that focused on program introduction/pre test, My Plate introduction, and knife cutting safety. The program was cumulated with a full day of hands-on Instruction at the Bath County Extension Office led by Terence, Family & Consumer Sciences Agent, Alex Sallie, Bath Co. Ag Agent, Rob Amburgey, OES Family Resources Center Director, Michele Johnson, OES 5th Grade Teachers, and county homemaker volunteers, and school volunteers.  Group instruction focused on Kitchen Safety, Recipe Reading, Math/Reading Comprehension, Nutrition Labels, Measuring, Cross Contamination, and Handwashing.  After Group instruction, classes were given 6 unique recipes to prepare for their whole school.

Outcomes from this program included Identifying correct techniques for measuring, recognizing food groups of My Plate, Identify proper use of kitchen equipment, etc. Medium/Long Term Outcomes are eat more Fruits/Vegetables, try new foods, and help prepare foods at home.  Through Verbal and Written Reports/Evaluations, OES 5th Grade Teachers and Family Resource Director would like to offer this program for a third year, in 2024.  Over 90% of youth know how to properly hold a knife while cutting produce.  95% know all food groups in My Plate Guidelines. Nearly 50% of youth participants report this being their first time ever preparing a meal from scratch.  Over 80% of the students tried a new type of food.  Countless students reported they plan to prepare one of the recipes at home for their family.