AVOL Kentucky is an essential component of the Fayette County community with the goals of helping medically vulnerable people navigate to permanent and stable housing, access medical care (health screenings and preventative medications for HIV) and receive social support. Their mission is to collaborate with community partners to end HIV in Kentucky. Fayette County Extension strives to provide programming and resources, reduce barriers to healthy living, and introduce new knowledge and skills to improve quality of life. We had not previously provided Extension services to this group and identified a need to implement both gardening and nutrition education classes to AVOL’s clients. 

As such, the Fayette County Horticulture agent, FCS agent, and SNAP-Ed Senior Assistant collaborated to address the programming needs of the population that AVOL serves. The Gardening and Nutrition Education Program Series at AVOL intended to address the needs of gardening education, nutrition education, and food safety education. The series took place bi-weekly from May-October 2023. Class content varied depending on the time of year for planting/harvesting produce.  

The gardening component of the series included educational sessions on how to successfully plant, care for, and harvest produce. Additionally, we implemented on-site straw bale gardens and tub gardens. We planted kale, lettuce, herbs, tomatoes, peppers, beans, sweet potatoes, and carrots. Participants were able to harvest and sample all the produce that they grew, with the intention that they would have the skills and confidence to continue gardening on their own after the program. 

SNAP-Ed nutrition education programming was also integral to this program. SNAP-Ed lessons taught include MyPlate, better beverage choices, reading food labels, keeping foods safe, shifting to healthier choices, know the limits, and eating better on a budget.  

To coordinate with the gardening and SNAP-Ed lessons, we also taught relevant FCS sessions. Using the produce grown on-site, we demonstrated and sampled several Plate it Up! Kentucky Proud and Plan Eat Move recipes such as the Spring Harvest Salad and the Pasta Primavera. These classes reinforced the idea of using fresh produce to make healthy and nutritious meals. Other lessons included food storage times and food safety, knife skills, budgeting for groceries, and Savor the Flavor: Herbs and Spices, which encourages replacing sodium with other flavorful and nutritious seasonings. 

Class attendance varied, likely due to the long timeframe over which the series occurred. The age range of participants varied from 44-57. To evaluate the impact of this program, we conducted a post-program evaluation survey after we concluded the last session. 100% of participants reported that their physical, mental, and emotional health had improved after the program. Other important behavior changes that participants reported include increased levels of physical activity (80%), increased intake of fruits and vegetables (100%), made healthier food choices when they were able (100%), saved money on groceries (100%), are aware of how to safely store, handle, and prepare food (100%), grown their own food (80%), and plan to share what they have learned with friends or family (60%).  

     One of the participants shared that, “to learn about [gardening] and healthy living and cooking has changed my life,” and that they are “thankful for the change at better health, wellbeing, and nutrition.” All participants stated that they would participate in a similar program in the future.