According to the Kentucky Behavioral Risk Factor Survey 2023 Annual Report, 36.5 percent of adults in the commonwealth report being obese and 32.8 percent did not participate in any leisure-time physical activity or exercise (https://www.chfs.ky.gov/agencies/dph/dpqi/cdpb/Kentucky%20BRFSS%20Data%20Reports/2021KyBRFSAnnualReport.pdf).

Obesity is affiliated with a variety of diseases including heart disease, stroke, sleep apnea, some cancers, type 2 diabetes, and arthritis. The Trust for America’s Health report shares that “obesity is estimated to increase U.S. healthcare spending by $170 billion annually (including billions by Medicare and Medicaid).” It has been shown that neither diet nor exercise alone or combined is a solution for obesity. Lifestyle habits and environmental surroundings have a greater effect on obesity and overall health (Blue Zones at https://www.bluezones.com/live-longer-better/#).

A three-session, no-cost to participants program titled “Walk, Shop and Chop with a Mediterranean Focus” was attended by 30 adult, middle to older aged, men and women from the general public. The program included social network development, a lecture and discussion focused on healthy lifestyle habits, and hands-on healthy recipe preparation. The featured recipes focused on healthy portion sizes, using local foods, using a variety of vegetables, and using Plate it Up Kentucky Proud recipes. Weekly educational presentations included information on the Mediterranean lifestyle, easy recipes, and portion sizes. After a walk through the neighborhood participants gathered at the farmers market to learn about local produce and meet producers. Then, using produce donated by market vendors, participants prepared and ate chosen recipes. The value of the produce donated was approximately $245.00. Had participants taken a similar program through any local cooking school they would have paid between $125 and $400 for a hands-on cooking series without a significant educational component.

Participants were surveyed three months after the end of the series to determine practice and knowledge changes (45 percent return rate). Returned surveys revealed:

All (100 percent) of survey respondents reported making at least one of the dishes from class at home

75 percent of respondents indicated a low or very low knowledge of habits that could affect their longevity prior to the program. Following the program, 88 percent rated their knowledge of common factors for improving longevity as high or very high.

57 percent shop at local farmers markets and farm stands more often, and 50 percent ask more questions of the vendors than they did previously

93 percent are more aware of using fresh produce in creative ways to create quick, healthier meals

71 percent increased their consumption of fruits and vegetables, and 86 percent eat a wider variety of fruits and vegetables

36 percent are exercising more than they did before the program

71 percent have further explored the Mediterranean eating pattern and lifestyle

Several participants indicated they are incorporating more fish in their meal plans and enjoyed learning about different cooking oils and their uses.

December 2024