In 2016, 1 out of 3 Kentucky adults (34.6%) and children (37.1%) are considered overweight or obese compared to the previous reported 21.7% in 2000. (SNAP-Ed, 2016) Kentuckians expanding waist line connects the association of weight gain to chronic illness resulting in health disparities.(State of Obesity, 2016) Healthy People 2020 have set goals to improve healthy behaviors by increasing public awareness of the benefit of eating fruits and vegetables 4 to 5 times a week, which in turn, will improve preventable diseases such as obesity, hypertension and type 2 diabetes. A 10 week Healthy Choices for Every Body program was conducted by Snap-Ed assistant of Fayette County Extension Service in collaboration with SNAP-Ed for Supplemental Nutrition Assistance Program (SNAP) eligible individuals.  This program used the Healthy Choices curriculum to improve diet quality, food resource management, and improved food safety. This series took place over a 10 week period at Fayette County Extension Office with 12 adults who were from a partnership established with Megan Jasperson, a Healthy Partners coordinator for the Development Institute of the University of Kentucky. Megan specializes in educating lower functioning adults about basic life skills so they can be self-reliant from parental care and establish sustainable employment. This group was special because it included 6 parents (high functioning) and 6 young adults (lower functioning) who worked together to create delicious meals as well as learning cooking skills to better dietary intake.        There were 12 participants, from ages 18 to 59. The group, as a whole, improved dietary intake by 90% in the 10 week period, demonstrated positive behavior changes in: portion control with smaller plates, reduce sodium intake by altering their cooking methods, and increased fruit and vegetable consumption. Participants have since encourage others to attend Snap – Ed program; Program facilitator has since worked with adults in other areas. Recently collaborating with one graduate on working with Girl Scout youth groups in order to assist them in earning a cooking merit badge. This further demonstrates the bond that was created between facilitator and graduates due to the continued dialogue even after the classes have ended. Other results reported by the group include starting a dinner club that will meet once a month on Tuesdays at 6pm to encourage the continued healthy eating habits and relationships established from the 10 week series. Participants reported back to Snap – Ed assistant that they plan to run a 5k together to promote handicap awareness and in order to prepare for the Special Olympics.