Success StoryGallatin County



Gallatin County

Author: Mimi Quiroz

Planning Unit: Owen County CES

Major Program: Accessing Nutritious Foods (general)

Outcome: Long-Term Outcome

September 30, 2017                                                                                    Gallatin County, KY



Success Story


The Gallatin County Extension Office and its SNAP-ED Program has had multiple successes in getting the Hispanic population involved in improving the health and participation of the Hispanic in local and state events.  The original SNAP-ED Program initiated the confidence and drive for the Hispanic population to participate and succeed in local and state events. Students and children were encouraged to attend as the senior members of the families did not speak or understand the English Language.Therefore they could not understand the meaning of the SNAP-ED education programs.  As a family they better understood the program and have succeeded in developing a healthier eating and living habit.


Their participation is directly resulting from their participation in the SNAP-ED Program as the Spanish based lessons have given them the confidence to engage with local American participants of these events and the knowledge that there are interesting and entertaining aspects of these events. The fact that some of them win is jubilant to the Hispanic Community. The success story here is simple. If the Hispanic population participates and feels accepted they will grow and thrive in these remote communities which will help overall growth of the Gallatin County Community.


The success of the program in Gallatin County is measured by the involvement of the Hispanic population in local activities and the results of the SNAP-ED Program in the county overall as more Hispanics are following the training they are receiving from the program and confidence they have to start participating in local and state events.

After taking all the 7 core SNAP-Ed Lessons and Graduated they have this changes:


95% Improved in resource management.

97% Improved on food safety practices

94% Improved on diet quality and nutrition








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