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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 StoryFamilies Cooking Together



Families Cooking Together

Author: Margie Hernandez

Planning Unit: Pulaski County CES

Major Program: Nutrition and Food Systems General

Outcome: Intermediate Outcome

Describe the Issue or Situation.

Obesity rates have tripled in the past 30 years, in part because Americans are depending on convenience foods that have more calories than nutrients. Due to this rise, American children may have shorter expected lifespans than their parents and can be overweight and malnourished. Learning how to eat right in childhood is important for creating a foundation for a lifetime of healthy eating and a way to help children eat healthy is by simply cooking with them. 

Describe the Outreach or Educational Program Response (and Partners, if applicable).

In response to this issue, the Pulaski County Nutrition Education Program Assistant in collaboration with the Lake Cumberland Housing Authority conducted a seven-lesson curriculum, Families in the Kitchen: Cook Together, Eat Together, targeted at bringing the family together in the kitchen by cooking healthier, home-cooked meals. 

Provide the Number and Description(s) of Participants/Target Audience.

The program was conducted at Cumberland Manor Apartments with a total of six families, 3 parents and 3 grandparents, along with 8 youth ranging from 7 to 10 years of age. The families met weekly for seven weeks. Each week consisted of a lesson with adults and children preparing hands on recipes together. Topics covered included various cooking skills, grocery shopping, planning meals on a budget, and food safety.

Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

As a result of the program, all participants (100%) made a positive change in their nutrition (i.e. eating yogurt and red and orange vegetables more often), over half (83%) cook dinner at home more often, and all (100%) use a written weekly monthly food spending plan. Participants shared, "I'm not a very good cook, but I'm learning with the kids." and "The kids loved the recipes and want to help cook every day." 






Stories by Margie Hernandez


Families Cooking Together

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