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. Evidence is drawing clearer connections between these risk factors and food insecurity. In Kentucky, food insecurity, or not having access to or the ability to afford nutritious food, largely contributes to diet-sensitive chronic conditions. Because of the known health outcomes observed in children and adults, food insecurity is now recognized as a leading nutrition-related health-care issue.

To address this concern, the Fayette Cooperative Extension Service hosted the Food as Health on a Budget workshop for 12 participants at the Saint James Place public housing for low-income veterans. The interactive program provided a broad overview of Food as Health. It informed participants about strategies they can use to save money and manage food resources while still making nutritious choices to support their health. Alongside this lesson, a food demonstration and sampling of the Plan Eat Move recipe Colorful Quesadillas was completed to support the lessons' focus of nutritious foods on a budget.

Program evaluations conducted immediately following the workshop revealed participants increased their understanding of nutritious eating and how to save money while also making nutritious food choices. 

Specifically, 58% of participants shared they could list ways to save money when making nutritious food choices, and 66% reported they could list ways to stretch food resources when preparing meals at home. Additionally, 58% of individuals could identify nutrients the body needs to support overall health and well-being. 

For behavior change, 58% of participants reported intentions to use strategies learned to save money while planning and shopping for food, while 41% reported intentions to put into practice information learned to save money while storing and preparing food. 

Participants shared that, "this was a lot of words and information, but I found it all really interesting," and that they would likely continue to use the things they learned in the program in the future. 

Future plans include continuing to work with this community group to provide the other Food as Health lessons and more hands-on cooking demonstrations to learn essential life skills and food safety when preparing foods.