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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 Story"How To Get Out of Mealtime Rut"



"How To Get Out of Mealtime Rut"

Author: Edith Lovett

Planning Unit: Pulaski County CES

Major Program: Nutrition and Food Systems General

Plan of Work: Making Healthy Lifestyle Choices

Outcome: Initial Outcome

Describe the Issue or Situation.

The cook in the family often feels like they are preparing the same meals and snacks over and over daily Practical strategies that make meal planning and preparation easier for the client were shared

Describe the Outreach or Educational Program Response (and Partners, if applicable).

How to have more variety in meals prepared daily for your family.

Provide the Number and Description(s) of Participants/Target Audience.

500 variety of cooks in homes

Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

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 Pulaski County Extension Office offered workshops on "How to Get Out of a Mealtime Rut.  The goal of this class was to increase knowledge and awareness of strategies that can be used to overcome mealtime ruts and prepare meals at home. The class focused on the benefits of preparing meals at home.  Emphasis was placed on making homecooked meals fun and flavorful.  500 people participated in the the different classes and in different locations.100% reported an increased understanding of why it is important to prepare meals at home.  They also responded they could describe creative strategies to use in home cooked meals.  The clients also compared a homecooked meal to a meal purchased at a restaurant and the amount of money that could be saved by eating at home.






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