Author: Deborah Messenger
Planning Unit: Cumberland County CES
Major Program: Nutrition and Food Systems General
Plan of Work: Nutrition, Food Systems and Health Promotions
Outcome: Intermediate Outcome
Dietary choices are the number one risk factor for chronic disease. In the United States, 7 out of the 10 leading causes of death are directly related to diet. This is largely because risk factors like high blood pressure, high blood sugar, and high cholesterol are connected to the foods we eat. Food insecurity, or not having access to or the ability to afford nutritious food, is largely contributing to the increased prevalence of diet-sensitive chronic conditions. Because of the known health outcomes observed among children and adults, food insecurity is now recognized as a leading nutrition-related health-care issue. If we want to address diet-sensitive chronic conditions, we must acknowledge that food security is an important part of the solution. In Cumberland County, food insecurity rates are approximately 15.6% (Feeding America) and community residents have expressed concerns about common diet-sensitive chronic conditions linked to food insecurity.
To address food insecurity and common diet-sensitive chronic conditions, the Cumberland County Cooperative Extension Service hosted the four-lesson Food as Health series during the summer of 2024. Lessons within the series included:
On average, 15-17 people participated in each lesson. The goal of this interactive series was to provide information about preventing or managing common diet-sensitive health conditions, while also respecting limited resources and food accessibility across Kentucky.
After each session, participants provided feedback in the form of a post-evaluation that captured changes in knowledge, confidence, and intentions to implement behavior change that addressed food insecurity, heart disease, high blood pressure, and diabetes.
Program evaluations conducted immediately following the workshops revealed participants increased their understanding of nutritious eating, how to manage common conditions, and how to address food insecurity through food resource management while also making nutritious food choices.
Sixteen people completed the post-evaluation for the Food as Health on a Budget lesson.
Seventeen people completed the post-evaluation for the Food as Health for Heart Disease lesson.
Fifteen people completed the post-evaluation for the Food as Health for High Blood Pressure lesson.
Sixteen people completed the post-evaluation for the Food as Health for Diabetes lesson.
Participants shared some of the most impactful things they learned during the program. One participant shared a positive outcome that they better understand the nutrients their body needs to work and function property and will do their best to add those nutrients to the diet when they can.
According to the Center for Disease Control and Prevention, about 36 million falls are recorded amon... Read More
Food insecurity is the consistent lack of enough food for everyone in a household to live an active,... Read More
Leadership is a needed and important programming emphasis in Kentucky 4-H. The Cooperative Extension... Read More
Extension Agents are informed community leaders and can add value to planning efforts on a wide rang... Read More