Early Extension professionals focused on community-based education to enhance the universities’ outreach in agriculture, youth development, and family and consumer sciences — then called home economics. The focus grew to include community resource development. Extension also now plays a significant role in disaster and emergency preparedness, response, and recovery. (Cooperative Extension as a Public Health Partner in Covid19 Outreach, David R. Buys, PhD, MSPH, CPH, March 30, 2020, https://jphmpdirect.com/)

Assistants in the Nutrition Education Program at the University of Kentucky have had to look for optional ways to reach clients and groups since the closure of schools, community agencies and businesses in March.

The Healing Place of Campbellsville, a men's recovery facility, received weekly classes in an eight week series with the Expanded Food and Nutrition Program Assistant in Taylor County. Their last in person class was on March 11, with one class left in the series when their facility was closed to outside speakers. Through a cooperative effort with their leadership, the Nutrition Assistant was allowed to prepare handouts and a lesson outline for volunteers to cover for their final class, along with their exit surveys and a simple snack to prepare, Crunchy Munch Snack Mix. The volunteers were two former participants who had served as volunteers during other series. All participants completed the survey and they were graduated with certificate on March 20, 2020. Following a two week break, the Nutrition Assistant was able to set up Zoom classes with the facility on their lunchroom television, so clients could participate and distance socially. This group graduated the series on May 27 by Zoom. 100% of these clients had improvement in one or more diet quality indicators, with 80% in two or more areas. 100% of clients showed improvement in one or more food safety practices, with 80% in two or more areas. 

The Nutrition Assistant was conducting Healthy Choices for Every Body monthly classes with Taylor County Public Library. When closures took effect, those classes were moved to Zoom, beginning April 16 with Cooking for One or Two, the lesson that was scheduled for April. A continuing series was set for April 30 through May 28. A group of K-Tapp workers from Skills U at Adult Education were enrolled in the Healthy Choices for Every Body program there when the program closed its doors for Covid-19. Several of these clients participated in the Library classes to complete their series. One client stated "I enjoyed the zoom as well!! Would love to have more of those!" Two clients completed their series requirements May 28 and have received their certificates. 

In addition, the Nutrition Assistant has reached out to schools with newsletters and information for students. Schools sent printed copies of newsletters with food deliveries and posted emailed newsletters on their school website. Teachers were sent Kids Club newsletters to supplement their teaching. Taylor County High School’s Culinary Arts teacher assigned one to her students, as the Nutrition Assistant had been working with the students during the school year. She stated, “You are my assignment today on Google Classroom.” One Youth Service Center Director stated, “I put the newsletters in the food bags each Monday. They’ve been really informative and a great addition. We will continue to distribute food through the month of May and our summer feeding program will begin afterward through June. I will continue to add to each bag if you are able to provide me a stack. Thanks so much for all you are doing to help in this time.” An additional comment was, “The children really like these! They get excited when they see them in their food bag.”

New contacts were made with church and county food pantries, commodities distribution, senior centers and a soup kitchen. Senior adult newsletters and recipes that complimented foods being distributed were given out. Community agencies have expressed how much they appreciate having educational information for their clients. One church food pantry representative stated she was thankful for the partnership. Another said their clients liked the recipes they received.