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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, 2024 - Jun 30, 2025


Success StoryMealtime Rut



Mealtime Rut

Author: Chelsea Workman

Planning Unit: Pike County CES

Major Program: Nutrition and Food Systems General

Plan of Work: Nutrition and Food Systems

Outcome: Initial 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 Pike 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. Ten people participated in the workshop. Participants expressed their intention to share the lesson and valuable information with their homemaker clubs, thereby extending the reach of this lesson to 53 individuals.

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.

One participant described the class as "interesting and informative," and mentioned they plan to "use the websites and change up the variety of food used." Another participant shared that they will incorporate "websites, themed dinners, and shop your kitchen" strategies into their daily life.






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