According to 2018 data from Substance Abuse and Mental Health Services Administration, 32.1 million adult women had a mental and/or substance use disorder. Much research has been done to show a link to drug abuse and poor nutrition, and how proper nutrition habits play an important role in the rehabilitation process.  While in recovery, many people neglect their diet and may have developed nutritional deficiencies by not eating regular meals, not eating enough due to loss of appetite, limiting the bulk of their caloric intake from alcohol, or eating too much junk food.

In order to address these issues locally, the Pulaski County SNAP-Ed (Supplemental Nutrition Assistance Program) assistant for SNAP eligible individuals, collaborated with Sky Hope Recovery Center to provide nutrition education classes to the residents. Sky Hope Recovery Center, located in Somerset, KY, is an all-female recovery center for women suffering from alcoholism and drug addiction. The Nutrition Education Program assistant taught bi-weekly group lessons, on site, using the Healthy Choices for Everybody curriculum.  The curriculum follows recommendations of the United States Dietary Guidelines and consists of seven required lessons that participants must attend in order to complete the program and receive a certificate. Lessons focused on cooking skills, food safety, budgeting food dollars, and emphasizing physical activity. Each class included a cooking demonstration of a healthy recipe and participant tasting.  

Twenty-five women, ages ranging from ages 22 to 55, graduated from the program. Data from pre and post surveys showed that the overall diet quality of these women improved significantly. Among the graduates, over three-fourth (76%) of the participants consumed more fruit and ate dark green vegetables more often while eighty percent (80%), consumed red and orange vegetables more often. The intake of sugary beverages and soda decreased with over half (68%) of participants drinking less of these beverages and replacing them with water.  Other improvements include eighty-four (84%) of participants made small changes to be more physically active. Participants shared that they enjoyed trying new recipes and hoped to include them in their menu at the center.