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Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Impacts

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




Fiscal Year:
Jul 1, 2020 - Jun 30, 2021


Success StoryCarlisle County Senior Citizens Cook Through the Calendar



Carlisle County Senior Citizens Cook Through the Calendar

Author: Brooke Hogancamp

Planning Unit: Carlisle County CES

Major Program: Nutrition and Food Systems General

Plan of Work: Nutrition and Food Access, Physical Activity, Health and Wellness, and Personal Safety

Outcome: Initial Outcome

In the 2019 Carlisle County Community Needs Assessment report, community members recognized "more senior citizen support programs" in their top areas of concern among Youth & Families. Combined with areas of concern regarding addressing and reducing chronic illnesses, the Carlisle County Cooperative Extension Service recognized an opportunity to provide nutritional information to Senior Citizens on a monthly basis. 

Carlisle County FCS Extension collaborated with the Carlisle County Senior Citizens Center to provide monthly recipe demonstrations and samplings of meals that are both nutritious and cost-effective. Using the 2024 NEP Calendar of Recipes, the group meets monthly to prepare and sample the "recipe of the month." During this time, the group discusses the nutritional content of the ingredients and where they can be sourced, or possible substitutions when sourcing is difficult. After sampling, the participants share their evaluation of the recipe and suggestions on how to improve or expand on it for home use. 

Participants often share that they are surprised how much they enjoy the final product, even if they were hesitant to sample. Notably, when the group prepared the February 2024 recipe, "Everything Tuna Melt," one participants remarked "I NEVER would have put these ingredients together, no one eats apples on tuna! ...but this is really good! I'm going to make them at home." 

Each month participation has grown, increasing from 4 participants in early programs to as many as 15 in recent months. 








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