According to the most recent data from the Kentucky Cabinet for Health and Family Service’s Report from December 2015, there were 110,516 Supplemental Nutrition Assistance Program (SNAP) recipients in Jefferson County (Kentucky Cabinet for Health and Family Services, Data Book, December 2015). To bridge the gap between providing access to nutritious foods and a lack of knowledge regarding healthy food preparation, nutrition education programs have been designed and implemented. The Kentucky Nutrition Education Programs encompass two separate USDA programs: The Expanded Food and Nutrition Education Program (EFNEP), and the Supplemental Nutrition Assistance Program (SNAP-Ed). Both programs provide limited resource individuals with nutrition education. The goals of both are to educate limited resource individuals to plan nutritious meals on a limited budget, acquire safe food handling practices, improve food preparation skills and change behavior necessary to have a healthy lifestyle.
 Partnerships were formed with a variety of community agencies throughout Jefferson County to deliver nutrition education programming, including low-income housing developments, social service agencies, worksites, rehabilitation centers, schools, churches, local ministries and public libraries. The Healthy Choices for Everybody curriculum was implemented at partnering agencies with a focus on making healthy dietary choices, food planning, shopping and meal preparation. Classes included a food demonstration to reinforce healthy cooking messages as well as reinforcement items for participants to utilize in their health food preparation at home. 
 Due to the COVID-19 pandemic, traditional in-person programming was halted, and creative approaches were utilized to continue outreach to the SNAP-Ed target audience. As of June 30, 2020 (SNAP-Ed program year ending September 30, 2020) 167 adults had graduated from the Nutrition Education Program in Jefferson County, completing a minimum of 7 core classes focused on improving diet quality, improving food safety and food resource management. Of these program graduates, 95% showed a positive change in their consumption of fruits, vegetables, grains, protein or dairy foods. Additionally, 59% of program graduates demonstrated an improvement in food resource management skills, 60% demonstrated an improvement in their food safety practices and 56% demonstrated an improvement in their diet quality. Additionally,775 youth participants participated in a series of nutrition education classes, gaining valuable skills related to nutrition knowledge. 

Because of the COVID-19 pandemic, programming efforts were shifted to focus on virtual programs and outreach. Virtual programs continue to be offered in partnership with multiple recovery centers and rehabilitation programs throughout the county. As SNAP participation rates continue to rise in Kentucky during the pandemic situation, food resource management education will remain extremely important for limited-resource families. Community nutrition education continues to serve a successful strategy for improving the health and well-being of these families in Jefferson County.