According to the Data USA webpage, in 2023, the percentage of the adult population (age 18 and older) that reports a body mass index (BMI) greater than or equal to 30 kg/m2 (age-adjusted) was 39.6% in Montgomery County, KY. Furthermore, 4.53k out of 27.6k people live below the poverty line, a number that is higher than the national average of 12.5%

Also, there is data from our latest needs assessment from the University showing a lack in nutrition education and skills that are essential in caring for yourself and others well-being. 

To address this issue, the Montgomery County Family and Consumer Sciences Extension Agent offered a monthly cooking lunch and learn session utilizing the Nutrition Education Program recipe calendar. The recipes from the calendar offer a budget-friendly yet nutritious recipe alongside providing ideas on how to make that recipe a meal to meet MyPlate guidelines. Participants make and sample the recipe at each session while learning new skills, nutrition information, budget friendly options and safety tips. 

This program is offered to the public every third Wednesday each month during lunchtime (12p). There is no cost, and each participant receive a kitchen focused incentive item to be able to help recreate the recipe sampled that month. 

Overall, there are 10 participants who attend on average. From these 10 participants, 90% indicated that they had prepared one or more of the recipes at home. Participants indicated making the following behavior changes because of the program:

• Participants changed how they utilizing cutting boards, now using separate boards for meats to prevent cross contamination between food types.  
• They indicated utilizing new knife skills including a safer grip on the knife and placing a wet paper towel under the cutting board to prevent slipping.   
• The participants also noted making changes to reduce sodium in their diet. 
• Participants purchase leaner meat options than before.
• Participants purchase whole grain products vs enriched, multigrain, or white options. 

 Participants indicated that the valued the program for the following reasons:

• They valued the recommendations for pairings listed in the calendar that helped them create a complete meal.
• The program helped them budget and plan for food costs.
• They noted that the program helped make recipes that look complicated much easier to prepare with step-by-step instructions, noting that the recipes were healthy, easy and tasty.

Participants have been attending this program for the past 2 years and have not missed a single session. They have requested to continue this program if material and needs allows. They have stated that this program is what they look forward to all month.