Success StoryTeaching Healthy Living and Reaching New and Underserved Audiences Virtually



Teaching Healthy Living and Reaching New and Underserved Audiences Virtually

Author: Rachael Price

Planning Unit: Grant County CES

Major Program: Active Living and Health Promotions General

Plan of Work: Improving Physically and Mentally

Outcome: Initial Outcome

Obesity and lack of physical activity is a continued concern for Kentuckians.  In Grant County, the adult obesity rate is 35.6% while physical activity rate is only 30.2%.  To combat this the Grant County Family and Consumer Sciences Program, and SNAP Education Program collaborated to offer a series of classes to discuss healthy living, finances, and physical activity.  

Topics discussed included My Plate, portion control, reading food labels, general food safety, the importance of breakfast, basic budgeting, meal planning, stepping down to make changes, and controlling your environment.  Along with the lessons, instructional videos on cooking and knife skills were included.  How to videos with budget friendly recipes were provided from PlanEatMove.com and ChooseMyPlate.gov, and physical activity tips were shared with each lesson.  

Due to the challenges of COVID-19, this program was offered entirely virtually for the first time.  Clients and instructors were able to communicate through Facebook and by phone or email when needed.  Lessons were posted online 3-4 times a week for four weeks.  Participants were able to watch and participate with the lessons through chat as well as online surveys on their own time throughout the week.   This allowed us to reach participants who had not come to programs offered through extension previously, and who were not geographically close.  By being able to reach these audiences, 50% of the participants were considered an underserved extension demographic.  

As a result of the class, 100% of the participants improved their diet including 67% who began cooking dinner at home more often.  Food safety improved with 70% using a meat thermometer more often.   Also, 70% of participants were making small changes to be more active by the end of the series. 

One participant stated, “I’m trying to move more, I also put more colored veggies on my shopping list, so this is a win!” Another participant stated, “these classes keep us connected.”  Clients were excited to have the opportunity to attend a free class entirely online.  






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