According to information collected from Kentucky Health fact 42% of adults in Lawrence County are in less than good health, which is almost twice as much as the Kentucky State average of 23%. This information has lead the Lawrence County Extension Agent for Family and Consumer Sciences (FCS) Education to develop programming that focuses on healthier choices for better living. 

One notable program conducted based on the alarming statistic above was the Whole Grain Demonstration and Healthy Dairy Class, under the title Rustic Bread and Homemade Mozzarella Class, which was held at the Lawrence County Extension Office on three separate occasions (two at night and one in the afternoon). The class was led by the FCS agent as well as two extension volunteers. Throughout the 3 classes there was a total of 76 participants, ranging from ages 9 to 81. 

The class consisted of participants listening a quick presentation on proper measuring techniques as well as basic food safety before beginning to make their bread dough. Participants were each able to make their own dough of 100% whole grain bread to take home at the end of the program. The audience the listened to presentation on whole grains and fiber followed by a presentation on selecting healthier dairy options. Time was given for discussion as well as questions. Following the discussion clients were able to make their own mozzarella cheese beginning with milk all the way to pulling their own piece of cheese. By the conclusion of the class each participant had a loaf of 100% whole grain bread and a serving of mozzarella cheese to take home. Participants also had gained information on proper measuring techniques, basic food safety, the importance of whole grains and fiber, as well as making healthy dairy choices. 

Before the class 94% of the group reported having very limited or no experience in bread and/or cheese making. The majority of the group also reported not being able to explain what made a food a significant source of fiber (71%). After the class follow up information was collected, from a sample of the larger group. 100% reported that they had learned something new from the class and would be willing to come to a similar class in the future. The sample group reported that 82% had made the bread at home with over half of the group reporting making it more than once. Individuals from the sample reported that they believed making homemade whole grain bread helped them with their health goals. Furthermore, two individuals have reported making the bread and selling it at the farmers market in order to make money for themselves and their family. They each have reported selling out of the bread each time she took it to the market.  

The program was very well received by participants as well as the community and there have been several request for a 4^th class which has now been scheduled for the Spring.