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, seven individuals participated in each lesson and 73% percentage attended two to 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. Of those who participated, seven people returned follow-up evaluations from the program. As a result of the program, participants reported: 

1. 86% (n=6) saved money planning and shopping for food,
2. 86% (n=6) saved money storing and preparing food,
3. 86% (n=6) added more unsaturated fat to their diet,
4. 100% (n=7) made a small change to add more fiber to their diet,
5. 86% (n=6) lowered the amount of sodium in their diet,
6. 100% (n=7) used the Nutrition Facts label to compare sodium in foods,
7. 29% (n=2) used the Diabetes Plate Method when planning meals, and
8. 86% (n=6) chose complex carbohydrates when possible.

 Participants shared some of the most impactful things they learned during the program. Those included:

1. This program provided very good information that is very helpful in choosing the best food for my health. 
2. I read labels more carefully. 
3. I enjoyed learning to look for and purchase foods (fruits/vegetables) that are in season and preserving extra food to avoid waste. 
4. I learned additional methods of stretching food dollars and using prepared dishes in alternative recipes (substituting beans for meat). Knowledge gained from these lessons enables one to arm themselves against debilitating disease.