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: 

1. Food as Health on a Budget
2. Food as Health for Heart Disease
3. Food as Health for High Blood Pressure
4. Food as Health for Diabetes 

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. 

• 87% (n=14) could identify nutrients the body needs more often to support health
• 62% (n=10) could identify nutrients the body needs less often to support overall health
• 94% (n=15) shared they could list ways to save money when making nutritious food choices
• 87% (n=14) reported intentions to use strategies learned to save money while planning and shopping for food
• 87% (n=14) reported intentions to put into practice information learned to save money while storing and preparing food

Seventeen people completed the post-evaluation for the Food as Health for Heart Disease lesson.

• 100% (n=17) could explain how food choices affect heart disease
• 94% (n=16) reported they could identify foods to choose more often for heart disease prevention and management
• 100% (n=17) shared they could identify foods to choose less often to support heart health
• 88% (n=15) reported intentions to make small changes to add food sources with unsaturated fat
• 88% (n=15) reported intentions to make small changes to add food sources with fiber to the diet 

Fifteen people completed the post-evaluation for the Food as Health for High Blood Pressure lesson. 

• 93% (n=14) shared they could explain how food choices affect blood pressure
• 93% (n=14) reported they could identify foods to choose more often for blood pressure management
• 93% (n=14) shared they could identify foods to choose less often for blood pressure management
• 93% (n=14) reported intentions to make small changes to lower the amount of sodium in the diet
• 93% (n=14) shared they intended to use the Nutrition Facts label to compare sodium in foods  

Sixteen people completed the post-evaluation for the Food as Health for Diabetes lesson. 

• 87% (n=14) could better explain how food choices affect diabetes
• 94% (n=15) reported they could identify foods to choose more often for diabetes management
• 94% (n=15) shared they could identify foods to choose less often for diabetes management
• 81% (n=13) of participants reported intentions to use the Diabetes Plate Method when making food choices
• 87% (n=14) shared they intended to choose complex carbohydrate food choices when possible

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.