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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, 2024 - Jun 30, 2025


Success StoryFrom Garden to Plate: Incorporating Homegrown Produce into a MyPlate Meal



From Garden to Plate: Incorporating Homegrown Produce into a MyPlate Meal

Author: Maria Egorenko

Planning Unit: Jefferson County CES

Major Program: Nutrition and Food Systems General

Outcome: Intermediate Outcome

The 2024 Louisville Metro Health Equity Report shows that heart disease is the leading cause of death in Jefferson County; for every 100,000 people, approximately 178.51 individuals die from heart disease. In response to these concerning statistics, the Jefferson County Cooperative Extension Service Nutrition Education Program led an adult group at the Sacred Earth Community Garden to educate community members about healthy eating and lifestyle choices in an effort to combat this issue. The session covered seven core lessons from the Healthy Choices for Every Body curriculum and included an additional supplemental lesson due to participants’ interest in the topic. Participants learned various topics, including food safety, basic nutrition, and healthy eating on a budget. Participants implemented this knowledge with hands-on cooking and learning activities that provided real-life examples. At the end of the sessions, participants gained knowledge of healthy eating, cooking skills, tools, and recipes they could use to continue preparing nutritious food for themselves and their families.  

Out of the thirteen participants from the group 

  • 92% showed improvement in diet quality through indicators such as eating a variety of fruits and vegetables, cooking at home, and cutting back on sugary beverages.  
  • 85% of participants improved in one or more resource management skills, such as cooking at home, comparing prices, meal planning, making shopping lists, and checking for ingredients before purchasing 
  • Because these participants were also simultaneously learning to garden, they shared their excitement with the instructor about being able to cook and incorporate fruits and vegetables from their garden into the Nutrition Education Program’s recipes.  





Stories by Maria Egorenko


Mastering MyPlate: How Each MyPlate Meal Can Make a Life-Long Difference

about 9 months ago by Maria Egorenko

In 2019, the County Health Ranking conducted by the Robert Wood Johnson Foundation revealed that 12%... Read More


From Garden to Plate: Incorporating Homegrown Produce into a MyPlate Meal

about 9 months ago by Maria Egorenko

The 2024 Louisville Metro Health Equity Report shows that heart disease is the leading cause of deat... Read More


Stories by Jefferson County CES


HealthWise Collaboration with Grace James Academy – Preparing Future Healthcare Leaders

about 13 hours ago by Jessica Marquez

Describe the Issue or Situation.Many youth lack early exposure to college admissions processes, care... Read More


Pathways to Progress: Building Workforce Readiness Through Life Skills

about 13 hours ago by Jessica Marquez

Describe the Issue or Situation.Jefferson County is the largest county in Kentucky and many adults—p... Read More


Stories by Nutrition and Food Systems General


Sourdough Basics – A Natural Leavening Bread

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about 9 days ago by Megan Gullett

In a time when the demand for healthier, cost-effective food options is on the rise, a series of wor... Read More


The Culinary Journey Across Kentucky Seminar

The Culinary Journey Across Kentucky Seminar

about 29 days ago by Joni Phelps

The culinary history of Kentucky is important for several reasons, as it reflects the states rich cu... Read More