Nutrition and Food Systems General Major Program
Total Hours
Contributed.
Contacts
with Local Stakeholders.
Hours
of Multistate Efforts.
Total Number
of Volunteers Engaged.
Program Indicators
Number of individuals who reported eating 4-6 servings of fruits and/or vegetables daily |
2145 |
Number of individuals who reported they utilized delivery systems/access points (e.g. farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods |
4590 |
Number of individuals who reported increased knowledge, skills, or intentions related to using the nutrition facts label |
3639 |
Number of families/caregivers who reported supplementing their diets with healthy foods that they grew or preserved (community or backyard gardens, fishing, hunting, farmers markets) |
1830 |
Dollars in EBT, WIC, or Senior benefits redeemed at farmers’ markets |
26081 |
Stories
Sourdough Bread Workshop and Gut Health
Recent research shows that gut health plays a vital role in overall well-being, impacting not only digestion but also immune function, mental health, and chronic disease prevention. Thegut microbiome, a complex community of trillions of bacteria, helps regulate inflammation, produce essential nutrients, and maintain a healthy gut barrier.The Allen County Family and Consumer Sciences Agent and Registered Dietitian, Jennifer Turner, taught a sourdough Workshop. The workshop was to promote gut heal...
Reports
Stories Behind the Numbers
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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