The obesity epidemic threatens the quality and years of life of Kentuckians and Trigg Countians. Obese individuals are at increased risk for many chronic health conditions, including type-2 diabetes, heart disease, stroke and some types of cancers. The Healthcare Profile for 2016-18 indicates that 28% of our population consider themselves in less than good health. 14% of adults in the county have diabetes. 2015-17 data reports that 47% of Trigg County citizens have been diagnosed with high blood pressure. We know that if the behaviors that bring about these chronic diseases are present in adults they are likely to be passed on to the children, thus perpetuating the cycle. Through 4-H cooking we are reversing the trend by instilling healthy habits in youth that will continue for a lifetime. These lifestyle changes will impact the next generation as these youth marry and have children.

The 4-H Virtual Cooking Club was led by the Trigg County Family and Consumer Sciences Agent, Trigg County 4-H Youth Development Agent, and the NEP Assistant. 11 members met for a series of 4 sessions using the Teen Cuisine curriculum along with SNAP-Ed and Plate it Up! Kentucky Proud recipes. The Trigg County FCS agent received an FCS Mini-grant to purchase a rolling kitchen island and a few small appliances to help with the logistics of presenting the class virtually.  The Trigg County Youth Service Center funded supplies and Hancock’s Neighborhood Market, a locally owned grocery store prepackaged ingredients for its that were handed out to the club members prior to each class.  The sessions were taught using the Zoom format, allowing parents to supervise the cooking process and interact as well.  

The goal of the club was to help youth become self-sufficient in the kitchen, while learning healthy habits that will last a lifetime and influence the people around them. As youth learn to cook and eat better, they will influence their family’s eating habits by choosing and preparing healthy foods and snacks. The objectives are that members will be able to choose nutrients dense foods and snacks; understand MyPlate and incorporate it into meal planning; read and follow a recipe using correct cooking and measuring techniques; and use safe food handling practices.

100% of the members indicated they tried new foods, learned new food preparation techniques, and incorporated healthy habits into their lives.