Roughly one in six youth have obesity, according to the newest available data. The data, from the National Survey of Children’s Health, show that in 2020-2021, 17.0% of youth ages 10 to 17 had obesity.   In Kentucky, 25.5% of youth ages 10 to 17 have obesity, giving Kentucky a ranking of 2 among the 50 states and D.C.  The Youth Risk Behavior Surveillance System (YRBSS) surveys high school students to better understand a variety of health issues and behaviors.  This data shows 19% of youth ages 10 to 17 are physically active for at least 60 minutes.  *https://stateofchildhoodobesity.org

The Todd County Extension Office, Nutrition Education Program (NEP) Assistant met with two Todd County Central High School Family Consumer Science classes. The NEP assistant used “Teen Cuisine” a hands-on curriculum, to teach students how to read a recipe, knife skills, food safety practices, how to prepare recipes using healthy ingredients instead of foods high in saturated fat, added sugars and sodium, how to read the nutrition facts labels, how to choose a healthy breakfast and nutrient dense snacks. All lessons included activities and tips to encourage teens to add physical activity to daily routines.

Students cut fresh vegetables to practice knife skills, prepared vegetable dip, smoothies, hummus, and omelet recipes using new skills, techniques, and healthy ingredients. The oven-baked chicken nugget recipe reinforced food safety practices and was a favorite recipe for most students.

The NEP assistant met with each class for six sessions. Students filled out a nutrition education pre-survey questionnaire before the first class and completed a nutrition education post-survey questionnaire after completing the course. Results from the survey show:

• 90% of students improved their abilities to choose foods according to MyPlate.
• 72% of students learned about safe food handling practices. 
• 72% of students adopted or improved their physical activity behaviors.

Students told the NEP Assistant that they were going to use recipes and techniques they had used in class, at home with their families

Prep & Cut  Vegetables

Spinach, Onion, and Chees Omelet