Describe the Issue or Situation.

Access to healthy meals and knowledge of basic cooking skills continues to be a challenge for many individuals and families in our community. Poor dietary habits are contributing to rising rates of chronic diseases such as diabetes, hypertension, and obesity. Many Lawrence County residents have expressed a desire to learn more about cooking nutritious meals at home using affordable ingredients.

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

To address this issue, the Family and Consumer Science Extension Agent implemented the "Cooking Through the Calendar" program at the Extension office. Held on the second Wednesday of each month, this program introduces a new, nutritious recipe featured in the University of Kentucky’s (NEP) Nutrition Education Program calendar. The FCS Agent prepares for each session by grocery shopping, setting up the kitchen lab, and ensuring ingredients and materials are ready. Participants are guided through proper kitchen safety procedures, the cooking process, and then sample the completed dish together. Educational reinforcements and handouts are provided, reinforcing nutrition knowledge and healthy eating habits. Participants are encouraged to replicate the recipes at home.

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

On average, six community members attend each session, representing a diverse group of adults and teenagers interested in improving their cooking skills and health. Several participants return month after month, forming a consistent and engaged group that values hands-on learning and social interaction.

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.

Post-session evaluations and participant feedback indicate positive behavioral changes as a result of the program. Based on evaluation data collected over several months, 85% of participants reported preparing the featured recipes at home within a month of the session. Additionally, 90% of participants indicated an increased confidence in reading nutrition labels and using healthier cooking methods such as baking, air frying, or steaming. One participant shared, “I’ve started cooking at home more and even got my siblings involved. It’s saving us money and helping us eat better.” The program has not only increased participants’ knowledge and skills but has also fostered a supportive community focused on wellness and healthy living.