Holistic programs address community health

Obesity is on the rise in the United States, and this increases the risk of diabetes, hypertension and poor overall quality of life. Moreover, health disparities among low-income populations are well documented because food insecurity issues mean they lack nutritionally adequate and safe food. The Land-grant University System uses holistic programs to address community health.

Here are a few examples of that work:

• Extension professionals in Puerto Rico address critical food and nutritional challenges by fostering skills in home-based food preservation, cultivation of food gardens and improved food safety practices. Evaluation results showed that the initiative improved knowledge and also fostered practical implementation for 7,947 participants.
  _{Puerto Rico Agricultural Extension Service; project supported by USDA Capacity Extension funds. See full statement.}
  
  
• The Howdy Health digital platform in Texas addresses health holistically using a theoretical approach to target key health-related behaviors. The online platform allows for individualized participant monitoring, data collection and evaluations with an on-demand reporting system.
  _{Texas A&M AgriLife; project supported by state appropriations and non-profit grants. See full statement.}
  
  
• Many airborne and viral diseases, as well as E. coli and salmonella, could be prevented by proper handwashing and food safety techniques. In an Alabama program, many participating youths improved their handwashing techniques and safe food handling practices.
  _{Alabama A&M University; project supported by 1890 Extension funds. See full statement.}
  
  
• Audiences in Louisiana participated in nutrition educational programs that promoted cooking skills, family mealtime and healthy food preparation skills. More than 70% of participants increased confidence in their ability to use the meal prep technique.
  _{LSU AgCenter; project supported by Smith-Lever (3b&c) and municipality funds. See full statement.}

Photo courtesy Lynn Ketchum, Oregon State University.