Author: Mary Hixson
Planning Unit: Garrard County CES
Major Program: Accessing Nutritious Foods (general)
Plan of Work: Healthy Lifestyle and Life Skill Education
Outcome: Long-Term Outcome
The Family and Consumer Sciences Extension Agent has been conducting Cooking Classes for the past six years to reach clientele to teach about the skills of food resource management, food safety, and food preparation in order for participants to learn about affordable, healthy, nutritious food and make healthy choices when purchasing, preparing and consuming foods. Participants in Cooking Classes both day and evening recently filled out surveys to learn their level of healthy eating, safely handling foods and using/reading food labels since coming to Cooking Classes. After surveying participants in Cooking Classes--results indicate very good understanding of safe food handling issues, but perhapsshould be more focus in Cooking Classes on reading/understanding food labels and using more easy-to-prepare recipes with vegetables. Some results are as follows:
29% reported eating vegetables 2 or more times a day
42% reported eating vegetables as a snack 1-3 days during the week
83% reported always or most of the time washing hands before preparing food
54% reported reading food labels always or most of the time
83% reported always or most of the time washing fruits and vegetables before eating
96% reported always or most of the time refrigerating foods quickly after making dishes or food
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