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 the increased prevalence of 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. In Carroll County, food insecurity rates are approximately 14% (Feeding America), and community residents have expressed concerns about common diet-sensitive chronic conditions linked to food insecurity.

To address food insecurity and common diet-sensitive chronic conditions, the Carroll County Cooperative Extension Service hosted the four-lesson Food as Health series. Lessons within the series included:

1. Food as Health on a Budget
2. Food as Health for Heart Disease
3. Food as Health for High Blood Pressure
4. Food as Health for Diabetes

On average, 12 people participated in each lesson all coming from the senior center. About 11 people attended three or 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.

After each session, participants provided feedback in the form of a post-lesson evaluation that captured changes in knowledge, confidence, and intentions to implement behavior change that addressed food insecurity, heart disease, high blood pressure, and diabetes.

Program evaluations conducted immediately following the workshops revealed participants increased their understanding of nutritious eating, how to manage common conditions, and how to address food insecurity through food resource management while also making nutritious food choices. Results showed:

 Ten people completed the post-lesson evaluation for the Food as Health on a Budget lesson.

Nine could identify nutrients the body needs more often to support health.

Nine reported intentions to put into practice information learned to save money while storing and preparing food.

Eleven people completed the post-lesson evaluation for the Food as Health for Heart Disease lesson.

Eleven could explain how food choices affect heart disease.

Ten reported intentions to make small changes to add food sources with fiber to the diet.

Twelve people completed the post-lesson evaluation for the Food as Health for High Blood Pressure.

Twelve shared they could explain how food choices affect blood pressure.

Ten shared they intended to use the Nutrition Facts label to compare sodium in foods.

Eleven people completed the post-lesson evaluation for the Food as Health for Diabetes lesson.

Eleven reported they could identify foods to choose more often for diabetes management.

Nine shared they intended to choose complex carbohydrate food choices when possible.

Participants shared some of the most impactful things they learned during the program. One participant shared “We need to know about a lot more about stuff that is important for our bodies to stay healthy!” Another participant shared “I believe programs like this are vital for rural communities that a large population receives commodities.” Another participant stated, “This program was very helpful, and I’ve already started using things I’ve learned.”