Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum
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) Ext...
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| Format: | Article |
| Language: | English |
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Mississippi State University
2024-12-01
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| Series: | Journal of Human Sciences and Extension |
| Subjects: | |
| Online Access: | https://scholarsjunction.msstate.edu/jhse/vol12/iss3/7/ |
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| _version_ | 1832592105826942976 |
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| author | Lindley Barker Heather Norman-Burgdolf Annie Koempel Katie Pickford Tammy Stephenson Dawn Brewer |
| author_facet | Lindley Barker Heather Norman-Burgdolf Annie Koempel Katie Pickford Tammy Stephenson Dawn Brewer |
| author_sort | Lindley Barker |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2d498687b23b428583ee071e037c6fef |
| institution | Kabale University |
| issn | 2325-5226 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Mississippi State University |
| record_format | Article |
| series | Journal of Human Sciences and Extension |
| spelling | doaj-art-2d498687b23b428583ee071e037c6fef2025-01-21T15:38:13ZengMississippi State UniversityJournal of Human Sciences and Extension2325-52262024-12-01123https://doi.org/10.55533/2325-5226.1487Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating CurriculumLindley Barker 0Heather Norman-Burgdolf1Annie Koempel2Katie Pickford3Tammy Stephenson4Dawn Brewer5https://orcid.org/0000-0003-4219-0298University of Kentucky University of Kentucky University of Kentucky University of Kentucky University of Kentucky University of KentuckySustainable 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.https://scholarsjunction.msstate.edu/jhse/vol12/iss3/7/environmentsustainable eatingfood systemprogram developmentcurriculum developmentfamily and consumer sciencescooperative extension |
| spellingShingle | Lindley Barker Heather Norman-Burgdolf Annie Koempel Katie Pickford Tammy Stephenson Dawn Brewer Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum Journal of Human Sciences and Extension environment sustainable eating food system program development curriculum development family and consumer sciences cooperative extension |
| title | Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum |
| title_full | Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum |
| title_fullStr | Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum |
| title_full_unstemmed | Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum |
| title_short | Using the Perspectives of Kentucky Family and Consumer Sciences Extension Agents to Develop a Sustainable Eating Curriculum |
| title_sort | using the perspectives of kentucky family and consumer sciences extension agents to develop a sustainable eating curriculum |
| topic | environment sustainable eating food system program development curriculum development family and consumer sciences cooperative extension |
| url | https://scholarsjunction.msstate.edu/jhse/vol12/iss3/7/ |
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