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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, 2020 - Jun 30, 2021


Success StoryHelping the Hungry



Helping the Hungry

Author: Kacy Wiley

Planning Unit: Bourbon County CES

Major Program: Accessing Nutritious Foods (general)

Outcome: Intermediate Outcome

In Bourbon County, the Bourbon County School System started a program called the “Munch Mobile.” This is a school bus that has been designed to travel around to different parts of the county during the summer to provide healthy meals to students who do not have the ability to travel into one of the schools to benefit from the summer feeding program. In an effort to provide the caregivers of these students more tools to provide healthy foods for their families a partnership was formed between the Bourbon County Cooperative Extension Service and the Bourbon County School System. During the summer lessons were given to families that brought their students to the Millersburg City Office location. Families were able to gain knowledge on Meal Planning, Reading Food Labels, how to use My Plate as guide to make healthy meals, Food Safety, how to create a Better Breakfast, Knowing the Limits for foods that are not as healthy, and how to eat all those healthy foods and still stay within their budget.

There were eleven participants who completed the program. All eleven participants showed improvement in one or more diet quality indicators (i.e., eating fruits, vegetables, red and orange vegetables, dark green vegetables, drinking less regular soda (not diet), drinking less fruit punch, fruit drinks, sweet tea, or sports drinks, and cooking dinner at home). While almost all (91%) of participants showed improvement in one or more food resource management practices (i.e., cook dinner at home, compare food prices, plan meals before shopping, look in refrigerator or cupboard before shopping, or make a list before shopping). After completing the program on participant commented “I have learned so much from coming to these classes. I feel like I can plan meals that my family will eat.” 






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