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Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum

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Title: Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum
Language: English
Authors: Lindley Barker, Heather Norman-Burgdolf, Annie Koempel, Katie Pickford, Tammy Stephenson, Dawn Brewer
Source: Journal of Human Sciences & Extension. 2024 12(3).
Availability: School of Human Sciences, Mississippi State University. PO Box 9745, Mississippi State, MS 39762. Tel: 662-325-6861; Fax: 662-325-8188; e-mail: jhse@ext.msstate.edu; Web site: https://scholarsjunction.msstate.edu/jhse/
Peer Reviewed: Y
Page Count: 20
Publication Date: 2024
Sponsoring Agency: National Institute of Environmental Health Sciences (NIEHS) (DHHS/NIH)
Contract Number: P42ES007380
Document Type: Journal Articles
Reports - Research
Education Level: Adult Education
Descriptors: Family and Consumer Sciences, Extension Agents, Extension Education, Sustainability, Eating Habits, Adult Education, Educational Needs, Curriculum Development, Program Content, Health Promotion, Food, Nutrition Instruction, Government Employees, Employee Attitudes, Lesson Plans, Program Improvement, Language Usage, Time Factors (Learning), Community Needs
Geographic Terms: Kentucky
ISSN: 2325-5226
Abstract: Sustainable eating may benefit both the environment and human health. Currently, no Extension programs addressing healthy and sustainable eating are available that target adults in communities. Since sustainable eating is a sensitive topic, this project engaged Family and Consumer Sciences (FCS) Extension agents in Kentucky, to garner their community expertise and perspectives on sustainable eating to help develop an appropriate Extension curriculum. By following the Curriculum Development Process for Cooperative Extension Programming model, we involved FCS agents in developing and reviewing a sustainable eating curriculum. The proposed curriculum included content that reflected sustainable eating principles of reducing overconsumption of foods, limiting the consumption of highly processed and packaged foods, promoting consumption of more plant-derived foods, promoting consumption of locally raised foods and animals, and reducing the amount of food waste. Twenty-six structured Zoom interviews with Kentucky FCS agents obtained their views of the acceptability and appropriateness of five proposed lesson outlines on sustainable eating. Themes included 1) acceptable lesson material, 2) minimize jargon and use appropriate language, 3) be mindful of lesson length and being overwhelming, and 4) frame messages around community needs. Results will be used to develop and pilot a full sustainable eating curriculum.
Abstractor: As Provided
Entry Date: 2025
Accession Number: EJ1459987
Database: ERIC
FullText Text:
  Availability: 0
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  Data: Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum
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  Data: <searchLink fieldCode="AR" term="%22Lindley+Barker%22">Lindley Barker</searchLink><br /><searchLink fieldCode="AR" term="%22Heather+Norman-Burgdolf%22">Heather Norman-Burgdolf</searchLink><br /><searchLink fieldCode="AR" term="%22Annie+Koempel%22">Annie Koempel</searchLink><br /><searchLink fieldCode="AR" term="%22Katie+Pickford%22">Katie Pickford</searchLink><br /><searchLink fieldCode="AR" term="%22Tammy+Stephenson%22">Tammy Stephenson</searchLink><br /><searchLink fieldCode="AR" term="%22Dawn+Brewer%22">Dawn Brewer</searchLink>
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  Data: <searchLink fieldCode="SO" term="%22Journal+of+Human+Sciences+%26+Extension%22"><i>Journal of Human Sciences & Extension</i></searchLink>. 2024 12(3).
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  Data: School of Human Sciences, Mississippi State University. PO Box 9745, Mississippi State, MS 39762. Tel: 662-325-6861; Fax: 662-325-8188; e-mail: jhse@ext.msstate.edu; Web site: https://scholarsjunction.msstate.edu/jhse/
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  Data: 20
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  Data: 2024
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  Data: National Institute of Environmental Health Sciences (NIEHS) (DHHS/NIH)
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  Data: <searchLink fieldCode="DE" term="%22Family+and+Consumer+Sciences%22">Family and Consumer Sciences</searchLink><br /><searchLink fieldCode="DE" term="%22Extension+Agents%22">Extension Agents</searchLink><br /><searchLink fieldCode="DE" term="%22Extension+Education%22">Extension Education</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Eating+Habits%22">Eating Habits</searchLink><br /><searchLink fieldCode="DE" term="%22Adult+Education%22">Adult Education</searchLink><br /><searchLink fieldCode="DE" term="%22Educational+Needs%22">Educational Needs</searchLink><br /><searchLink fieldCode="DE" term="%22Curriculum+Development%22">Curriculum Development</searchLink><br /><searchLink fieldCode="DE" term="%22Program+Content%22">Program Content</searchLink><br /><searchLink fieldCode="DE" term="%22Health+Promotion%22">Health Promotion</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Nutrition+Instruction%22">Nutrition Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Government+Employees%22">Government Employees</searchLink><br /><searchLink fieldCode="DE" term="%22Employee+Attitudes%22">Employee Attitudes</searchLink><br /><searchLink fieldCode="DE" term="%22Lesson+Plans%22">Lesson Plans</searchLink><br /><searchLink fieldCode="DE" term="%22Program+Improvement%22">Program Improvement</searchLink><br /><searchLink fieldCode="DE" term="%22Language+Usage%22">Language Usage</searchLink><br /><searchLink fieldCode="DE" term="%22Time+Factors+%28Learning%29%22">Time Factors (Learning)</searchLink><br /><searchLink fieldCode="DE" term="%22Community+Needs%22">Community Needs</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Kentucky%22">Kentucky</searchLink>
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  Data: 2325-5226
– Name: Abstract
  Label: Abstract
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  Data: Sustainable eating may benefit both the environment and human health. Currently, no Extension programs addressing healthy and sustainable eating are available that target adults in communities. Since sustainable eating is a sensitive topic, this project engaged Family and Consumer Sciences (FCS) Extension agents in Kentucky, to garner their community expertise and perspectives on sustainable eating to help develop an appropriate Extension curriculum. By following the Curriculum Development Process for Cooperative Extension Programming model, we involved FCS agents in developing and reviewing a sustainable eating curriculum. The proposed curriculum included content that reflected sustainable eating principles of reducing overconsumption of foods, limiting the consumption of highly processed and packaged foods, promoting consumption of more plant-derived foods, promoting consumption of locally raised foods and animals, and reducing the amount of food waste. Twenty-six structured Zoom interviews with Kentucky FCS agents obtained their views of the acceptability and appropriateness of five proposed lesson outlines on sustainable eating. Themes included 1) acceptable lesson material, 2) minimize jargon and use appropriate language, 3) be mindful of lesson length and being overwhelming, and 4) frame messages around community needs. Results will be used to develop and pilot a full sustainable eating curriculum.
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  Data: EJ1459987
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RecordInfo BibRecord:
  BibEntity:
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 20
    Subjects:
      – SubjectFull: Family and Consumer Sciences
        Type: general
      – SubjectFull: Extension Agents
        Type: general
      – SubjectFull: Extension Education
        Type: general
      – SubjectFull: Sustainability
        Type: general
      – SubjectFull: Eating Habits
        Type: general
      – SubjectFull: Adult Education
        Type: general
      – SubjectFull: Educational Needs
        Type: general
      – SubjectFull: Curriculum Development
        Type: general
      – SubjectFull: Program Content
        Type: general
      – SubjectFull: Health Promotion
        Type: general
      – SubjectFull: Food
        Type: general
      – SubjectFull: Nutrition Instruction
        Type: general
      – SubjectFull: Government Employees
        Type: general
      – SubjectFull: Employee Attitudes
        Type: general
      – SubjectFull: Lesson Plans
        Type: general
      – SubjectFull: Program Improvement
        Type: general
      – SubjectFull: Language Usage
        Type: general
      – SubjectFull: Time Factors (Learning)
        Type: general
      – SubjectFull: Community Needs
        Type: general
      – SubjectFull: Kentucky
        Type: general
    Titles:
      – TitleFull: Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum
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            NameFull: Lindley Barker
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            NameFull: Heather Norman-Burgdolf
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