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Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Impacts

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




Fiscal Year:
Jul 1, 2019 - Jun 30, 2020


Success StoryRecipies for Life 2024



Recipies for Life 2024

Author: Alivia Faris

Planning Unit: Scott County CES

Major Program: Recipes for Life

Plan of Work: Accessing Nutritious Foods and Equity of Resources

Outcome: Intermediate Outcome

The Scott County Family and Consumer Sciences (FCS) Extension Agent partnered with Southern Elementary School administrators and teachers from the Scott County School District to deliver the Recipes for Life program to 81 fifth-grade students. Over 35 volunteers joined the students in hands-on educational activities to teach essential life skills, with additional support provided by Scott County Extension Office staff.

Before the program’s main event (a field trip to the Scott County Extension Office), the FCS Agent conducted lessons at Southern Elementary School covering topics such as food safety (handwashing), understanding recipes, meal planning, keeping foods separate, maintaining kitchen safety, measurement skills, and knife skills.

Following the school-based lessons, students attended the Recipes for Life program at the Scott County Extension Office. Each student joined one of 10 groups to prepare dishes such as Tomato Basil Bruschetta, Baked Chicken Nuggets, Thyme-Roasted Carrots, Broccoli Spoonbread, Honey Butter Corn, and Fruit Crush Smoothies. Students also had the unique opportunity to blend their smoothies using the “Blender Bike,” a stationary bike that powers a blender when pedaled.

A formative assessment revealed significant learning outcomes. As a result of the program, students demonstrated increased knowledge and skills, including:

  • Recognizing proper handwashing steps.
  • Understanding the importance of using separate cutting boards for raw meat and produce.
  • Following best practices for kitchen clean-up.
  • Identifying the food groups on MyPlate.
  • Accurately measuring ingredients.
  • Using knives safely.

Qualitative results showed that most students intended to adopt healthier behaviors, such as eating more fruits and vegetables and trying new foods.

Student feedback further highlighted the program’s impact, with comments such as:

  • “This was the best field trip ever!"
  • "I cannot believe I made this!" When talking about the food they had prepared. 

The FCS Agent plans to continue this program with the hopes to expend it in the coming year. 






Stories by Alivia Faris


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