Close Resources

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, 2024 - Jun 30, 2025


Success StoryHow to Get Out of a Mealtime Rut



How to Get Out of a Mealtime Rut

Author: Macey Stewart

Planning Unit: Johnson County CES

Major Program: Nutrition and Food Systems General

Plan of Work: Nutrition and Food Systems

Outcome: Intermediate Outcome

Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Often, cooks find themselves in a mealtime rut and feel overwhelmed with making decisions around meals and snacks for themselves and their family. Building skills and cooking knowledge as well as adding variety and creativity into meal preparation increases the likelihood that people choose to prepare homecooked meals.

To encourage more nutritious and balanced home-prepared meals, the Johnson County Extension Office hosted the workshop How to Get Out of a Mealtime Rut. The goal of this program is to increase knowledge and awareness of strategies that can be used to overcome mealtime ruts and prepare meals at home. This program focused on the benefits of home- prepared meals, creative strategies for overcoming cooking ruts, and overcoming barriers to preparing meals at home. Emphasis was placed on making homecooked meals fun and flavorful. 14 females and 1 male participated in the workshop, all identifying as white, non-Hispanic. 

Of those surveyed,100% reported an increased understanding of why it is important to prepare meals at home. In addition, 100% said they could describe creative strategies to increase meals prepared at home, and 100% expressed they could name ways to overcome barriers related to preparing homecooked meals. Further, 100% expressed the intention to try a creative strategy shown in class to overcome a cooking rut at home, while 100% expressed the intention to increase the variety of foods that are used and prepared in homecooked meals.

In conclusion, one participant stated that their most significant takeaway from this program was the "different ideas, to try new foods, or ways to use leftovers."






Stories by Macey Stewart


Inspiring Grandchildren to be Grand Cooks

about 1 months ago by Macey Stewart

Getting children involved with cooking supports their development in many ways. But changes in cultu... Read More


How to Get Out of a Mealtime Rut

about 1 months ago by Macey Stewart

Research shows that people who prepare and cook meals at home are more likely to eat the recommended... Read More


Stories by Johnson County CES


Gardening Series Gets Families Started Properly

about 28 days ago by Brian Jeffiers

With so many challenges in the food system since the pandemic, more and more families seek to grow t... Read More


Inspiring Grandchildren to be Grand Cooks

about 1 months ago by Macey Stewart

Getting children involved with cooking supports their development in many ways. But changes in cultu... Read More


Stories by Nutrition and Food Systems General


Sourdough Bread Workshop and Gut Health

Sourdough Bread Workshop and Gut Health

about 24 days ago by Nan Montgomery

Recent research shows that gut health plays a vital role in overall well-being, impacting not only d... Read More


Tasty Tuesdays at S.S.S.

Tasty Tuesdays at S.S.S.

about 3 months ago by Carla Carter

Tasty Tuesdays at S.S.S.Background:Childhood obesity is a growing epidemic in the United States, aff... Read More