Presented by
Jackie Walters jwalt3@email.uky.edu
&
Diana Drury diana.drury@uky.edu
PERCENT OF POPULATION WHO ARE WHITE
PERCENT OF POPULATION WHO ARE BLACK OR
AFRICAN AMERICAN ALONE
PERCENT OF POPULATION WHO ARE
SOME OTHER RACE ALONE
POPULATION BY RACE
Percent White
Alone
Percent Black or
African American
Alone
Percent Other
Race Alone
Indiana
85.7%
8.6%
2.3%
Kentucky
89.2 %
7.5%
0.8%
Ohio
84%
11.7%
0.8%
HISPANIC OR LATINO
Indiana
Kentucky
Ohio
5.2%
2.3%
2.6%
ADULT OBESITY PREVALENCE
OBESITY AND ASTHMA
OBESITY AND ARTHRITIS
OBESITY AND HIGH BLOOD PRESSURE
OBESITY AND HIGH CHOLESTEROL
OBESITY AND DIABETES
COMPARISON OF OBESITY BY RACE
OVERWEIGHT IN KY BY COUNTY
LET’S STOP AND SUMMARIZE…

Our audiences are:
White people
 Black and African American people
 Urban people
 Rural people
 Hispanic and Latino people

Incidence of obesity is rising
 Obesity is associated with multiple chronic
diseases
 Certain minorities are at greater risk for obesity.

FRUIT AND VEGETABLE
CONSUMPTION BY RACE
FRUIT AND VEGETABLE
CONSUMPTION BY COUNTY
PHYSICAL INACTIVITY BY COUNTY
RISK FOR OBESITY AND POVERTY
RISK FOR OBESITY AND POVERTY
Low-income households spent an average of
$3.59 per person per week on fruits and
vegetables in 2000.
 Higher income households spent an average of
$5.02 per person per week on fruits and
vegetables in 2000.

RISK FOR OBESITY AND POVERTY
Marginal increases in income received by lowincome households are not spent on additional
fruits and vegetables.
 Increases in income received by higher income
households do increase their fruit and
vegetable expenditures.

COMMUNITY FARM ALLIANCE STUDY OF
LOUISVILLE
•About 75, 000 people
•80% of the population
is African American
•Average Household
Income: $16, 054
•Average Poverty
Rate: 38%
COMMUNITY FARM ALLIANCE STUDY OF
LOUISVILLE
COMMUNITY FARM ALLIANCE STUDY OF
LOUISVILLE
COMMUNITY FARM ALLIANCE STUDY OF
LOUISVILLE
COMMUNITY FARM ALLIANCE STUDY OF
LEXINGTON
COMMUNITY FARM ALLIANCE STUDY OF
LEXINGTON
STUDY CONCLUSION:
From the data described above we firmly
conclude that food access in these
impoverished areas of Lexington, Kentucky is
not adequate. The project team agreed that
“quality food” is generally measured by
freshness, variety, cost efficiency, and
nutritional value. The results of this study
support that there is not adequate access to
quality food in the two case study areas.
STUDY CONCLUSION:
The residents in these areas face many barriers to
access a wide selection food of high quality at
reasonable prices. In addition to the absence of a
large supermarket in both areas, barriers include
inadequate public and private transportation, high
costs at neighborhood convenience stores, and
low levels of food education among residents.
DOES EASTERN KENTUCKY HAVE FOOD
DESERTS?
LAUREL COUNTY
PERRY COUNTY
Residents without
vehicles
9.1%
15.1%
Grocery Stores
6
6 (all in Hazard)
Convenience Stores and
Gas Stations
37
6
RESOURCES
FOOD
SPENDING

Thrifty Food Plan




http://www.cnpp.u
sda.gov/USDAFood
PlansCostofFood.h
tm
Plan For Food
Spending
Not Enough Money
Spending Leaks

Downloadable
display
The development of the HEEL program was made possible by Senator Mitch McConnell with funds earmarked for the University of
Kentucky, College of Agriculture, Lexington, KY and budgeted through the CSREES/USDA Federal Administration.
WHAT IS LEAP FOR HEALTH?
 Literacy,
 Eating, and
 Activity for
 Primary Youth
Targets children 3 to 8
years of age and their
families.
LEAP CURRICULUM
•
•
Twenty- two books
Facilitator’s Guide
–
–
–
•
•
Nutrition activity
Physical activity
Other reinforcement
activities
Parent newsletter
Curriculum Matrix
•
•
•
•
•
Evaluation tools
Sample letters and
planning guides for child
care centers and schools
Planning guides for
volunteers
Outcome Matrix
Impact Template
EXTENSION IN SPANISH
These publications have been provided by
members from throughout the Cooperative
Extension System. The publications are in
Acrobat PDF format for immediate download
and use in your educational programs.
http://extensionenespa
nol.net/publications.cf
m?catid=101
LA FAMILIA
Video series
 Set in a soap opera form
 The Sierra family works
through 10 nutrition topics
 For English speaking,
Spanish speaking, and
bilingual audiences

NUTRITION JEOPARDY GAME
6 Categories
Nutrition Knowledge
Nutrients
Food Guide Pyramid
Minerals
Nutrition Related
Illnesses
Heart Healthy
Dieting
NUTRITION WHEEL GAME
Game cards are available to be printed at:
http://www.ca.uky.edu/HE
S/index.php?p=408
Under “Think Your Drink” Prize Wheel
Game
SURVIVING IN A FAST FOOD NATION
Handout
available at our website
http://www.ca.uky.edu/HES/FCS
/NEP/Fast_Food/Fast_Foods_
Fact_Sheet.pdf






Words to Avoid
Foods to Avoid
Healthier Options
Helpful Tips
Convenience Store
Information
Portion Control
Fast Food Survival Guide DVD
Shows how fast food can be part of a
healthy diet
Fast Food
Warm Up
DENNY’S
Country fried steak
and eggs
French toast with
butter and syrup
DENNY’S

Country fried steak and eggs
464 calories

French toast with butter and syrup
1000 calories
McDonald’s
Large chocolate
shake
4 Hamburgers
MCDONALD’S

Large chocolate shake
1,160 calories
4 Hamburgers
1, 040 calories

Dunkin’
Donuts
Sesame bagel with
cream cheese
2 Jelly filled doughnuts
DUNKIN’ DONUTS


2 jelly filled donuts
540 calories
Sesame bagel with cream cheese
570 calories
Burger King
Whopper
Tendercrisp Chicken
Sandwich
BURGER KING

Whopper 670 calories

Tendercrisp Chicken Sandwich 790
calories
Starbucks Coffee
Grande cafe latte
Strawberry and Crème
Frappacino
STARBUCKS
Grande Cafe Latte
130 calories
Strawberry and Crème Frappacino
750 calories
FAST FOOD
QUIZ
MCDONALDS
 Crispy
Chicken Bacon Ranch Salad with
dressing
 Quarter Pounder
 M&M McFlurry (12 ounces)
1.
Crispy Chicken Bacon Ranch Salad with
Dressing:
640 calories, 49g fat
2.
M&M McFlurry:
3.
Quarter Pounder: 430 calories, 21g fat
630 calories, 23g fat
WENDY'S
 Classic
Single with Everything
 Jr. Hamburger
 Homestyle Chicken Strips (3)
1.
Classic Single:
410 calories, 19g fat
2.
Chicken Strips:
410 calories, 18g fat
3.
Jr. Hamburger:
270 calories, 9g fat
SUBWAY
Double Meat Turkey Breast and Ham 6”
 Turkey Bacon Melt 6”
 Spicy Italian 6”

1.
Spicy Italian: 480 calories, 25g fat
2.
Turkey Bacon Melt: 430 calories, 25g fat
3.
Double Meat Turkey Breast and Ham:
360 calories, 7g fat
DAIRY QUEEN
Super Dog
 Onion Rings
 Homestyle Hamburger

1.
Super Dog: 580 calories, 37g fat
2.
Onion Rings:470 calories, 30g fat
3.
Hamburger:
290 calories, 12g fat
CHICK-FIL-A
Chicken Salad Sandwich
 Chicken Caesar Cool Wrap
 Chargrilled Chicken Sandwich

1.
Chicken Deluxe Sandwich:
420 calories, 16g fat
2. Chicken Salad Sandwich:
350 calories, 15 g fat
3. Chargrilled Chicken Sandwich:
280 calories, 7g fat
SONIC
Extra Long Cheese Coney
 Jr. Burger with Regular Fries
 BLT

1.
Extra Long Cheese Coney:
667 calories, 42g fat
2.
BLT:
581 calories, 41g fat
3.
Jr. Burger with Regular Fries:
548 calories, 42g fat
TACO BELL
Grilled Steak Soft Taco
 Cheese Quesadilla
 Taco Salad with Salsa

1.
Taco Salad with Salsa:
790 calories, 42g fat
2.
Cheese Quesadilla:
490 calories, 28g fat
3.
Grilled Steak Soft Taco:
170 calories, 5g fat
KFC
Chicken Pot Pie
 Honey Barbeque Sandwich
 Triple Crunch Sandwich without Sauce

1.
Chicken Pot Pie: 770 calories, 40g fat
2.
Triple Crunch without Sauce:
540 calories, 26g fat
3.
Honey Barbeque Sandwich:
300 calories, 6g fat
How Did You Do?
OTHER RESOURCES
School of Human Environmental Sciences web
site http://www.ca.uky.edu/hes/?p=5 go to
publications, select Nutrition Education
Programs, scroll down to all available
information.
 School of Human Environmental Sciences web
site http://www.ca.uky.edu/hes/?p=5 go to
publications, select Food and Nutrition, scroll
down to Cultural Diversity In Foods.

ALTERING RECIPES
http://www.ca.uky.edu/agc/pub
s/nep/nep212a/nep212a.pdf
http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf
SOUL FOOD
http://www.ca.uky.edu/HES/fcs/FACTSHTS
/KY_Recipe_Cards_53.pdf
Prepared by
Diana Drury, MS
University of Kentucky, Extension Associate for
Nutrition Education Programs
Jackie R. Walters, MBA, RD, LD
University of Kentucky, Extension Specialist for
Nutrition Education Programs
January, 2010