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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 StoryYouth Learn about Handwashing Skills and Dairy Foods through a Nutrition and Literacy Program



Youth Learn about Handwashing Skills and Dairy Foods through a Nutrition and Literacy Program

Author: Abigail Ewing

Planning Unit: Jefferson County CES

Major Program: Accessing Nutritious Foods (general)

Outcome: Initial Outcome

The Foundation for a Healthy Kentucky stated, “A report from the National League of cities estimates annual health care costs of obesity-related illness at $190.2 billion or nearly 21% of annual medical spending in the United States and childhood obesity alone is responsible for $14 billion in direct medical costs.” It is crucial to instill health and wellness behaviors in youth as early as possible. 

Kindergarten and first grade students at Eisenhower Elementary completed a six-lesson nutrition education program provided by the Nutrition Education Program Assistant with the Jefferson County Cooperative Extension Service, that used storybooks to teach the students topics such as the five food groups and physical activity. The program is called LEAP, which stands for Literacy, Eating, and Activity for Preschool/Primary. During the program, the students were able to try new, healthy snacks while reading a book together as a class. Students were excited to try carrot chips, tropical smoothies, and homemade trail mix. 

After completion of the program, 77% of the students improved their knowledge of healthy dairy foods, and 85% improved their knowledge of healthy hygiene and hand-washing habits. Fun, interactive programs like LEAP that allow students to try new foods in a safe, nonjudgmental environment can make it easier for families to introduce new and nutritious foods into the home.






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