According to the State of Obesity report, the current obesity rate (2017) for Kentucky is 34.3%. For obesity-related health issues, Kentucky ranks seventh in the country for diabetes and fifth for hypertension. Furthermore, the Todd County Extension Council has identified obesity as a grassroots issue facing this community. Healthy eating habits are a key factor for a healthy weight. The 2015-2020 Dietary Guidelines for Americans recognizes the role that communities and environments provide in supporting healthy eating and active living in a variety of settings. Because norms and values are prevalent within a community or setting, changing them may be difficult.

Borrowing from the Smarter Lunchroom movement strategies, the Sharing Meals Together: A Guide to Smarter Potlucks effort was developed by the Kentucky Nutrition Education Program. Like Smarter Lunchrooms, Sharing Meals uses evidence from the fields of economics, marketing, and psychology in the communal meal settings to implement free or low-cost solutions that nudge individuals to voluntarily select the healthiest food at potlucks—traditional foods are still available, but healthy options are promoted. Recognizing that local individuals with health issues have problems identifying dishes at a potluck that meet their dietary constraints, and others are looking for healthier choices as part of their overall eating pattern, the Todd County Cooperative Extension Service trained five homemaker club leaders to implement Sharing Meals initiatives. And end of the meeting evaluation revealed that 100% of the leaders:

• Understood the five behavioral economics principles related to sharing meals; 
• Understood ways to manage portion sizes at potluck meals;
• Could implement strategies for placing healthier foods in prominent locations on the food table; understood how to make healthy food choices more attractive;
• Understood strategies for enhancing the taste appeal of healthier foods;
• Could implement strategies to promote the selection of healthier foods;
• Knew how to access resources and recipes for creating smarter potluck meals.

When asked the most useful thing they learned, two leaders stated creative ways to manage portion control; two said making healthy foods more presentable and/or pretty; and on person said the effectiveness of arranging a buffet with healthier choices first.