Dietary choices are the No. 1 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 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.  

To address food insecurity and common diet-sensitive chronic conditions, the (county) Cooperative Extension Service hosted the four-lesson Food as Health series. Lessons within the series included:  

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

On average, 32 individuals participated in each lesson.  Those attending were seniors and middle age adults. 80% were female and 20 % males and 100% percentage attended three or four sessions. 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.  

Follow-up evaluations were collected three months after the final session to capture behavior change in program participants. As a result of the program, participants reported:  

1. 75 % saved money planning and shopping for food, 
2. 65  % saved money storing and preparing food, 
3. 78 % added more unsaturated fat to their diet, 
4. 90 % made a small change to add more fiber to their diet, 
5. 82 % lowered the amount of sodium in their diet, 
6. 88 %  used the Nutrition Facts label to compare sodium in foods, 
7. 30 %  used the Diabetes Plate Method when planning meals, and 
8. 55 % chose complex carbohydrates when possible. 

Participants shared some of the most impactful things they learned during the program. Those included….   Portion Control and Balance: Learning how to balance portions and get the right mix of nutrients can prevent overeating while ensuring nutritional needs are met.

Meal Planning & Preparation: Preparing meals at home and planning ahead supports healthier choices. This includes learning how to grocery shop effectively, batch-cook, and portion meals in advance.  All participants has come back for another round of Food for Health that focuses on Food Safety.