The number of Kentuckians living in poverty is consistently above the national average, as is the percentage of Kentuckians receiving SNAP (Supplemental Nutrition Assistance Program) benefits. Evaluations conducted through the University of Kentucky Nutrition Education Program indicate that the average diet for this population is low in fruit, vegetable, and dairy consumption. A review of research found that family meals include more healthy foods and less junk food than meals eaten individually or away from home. Shared family meals are more likely to be nutritious, and kids who eat regularly with their families are less likely to snack on unhealthy foods and more likely to eat fruits, vegetables and whole grains.

To encourage families to prepare and eat meals more often at home, Families in the Kitchen…Cook Together, Eat Together was implemented statewide. State NEP staff trained NEP Assistants working with parents/caregivers and youth to use the curriculum with EFNEP audiences.  The lessons focus on improving diet quality, improving food resource management, increasing food preparation and food safety practices, and increasing physical activity during cooking socials. The results for 54 adults enrolled in EFNEP who completed the program:

•              96% showed improvement in one or more areas of diet quality.

•              89% showed improvement in one or more food resource management practices.

•              70% showed improvement in one or more physical activity behaviors.

•              83% showed improvement in one or more food safety practices.