i-Three Issue Corps 2016 – Seafood Nutrition Partnership

Family and Consumer Sciences staff portraits

Ingrid Adams

Associate Extension Professor – University of Kentucky, Extension Specialist – Nutrition and Weight Management

University of Kentucky, Cooperative Extension

What is the change you are designing to achieve?

Re-engineering and Improving the way nutrition education is delivered to low-income audiences.

How will you measure that change?

Pre-test Post-test results easy of implementation

What is the innovative component or strategy you will implement as a result of the design-a-thon?

I am planning to design 15- minute strategic messages using a critical thinking approach.

How did the design-a-thon help you?

It allowed me to learn specific strategies such as such as working out loud, concept mapping and to be introduced to a repertoire of approaches (shared by content experts) on ways to expand my thinking and programming.


Seafood is an important part of a balanced diet because it contains high-quality protein and good fats called omega-3 fatty acids and other nutrients. Many, particularly low-income populations do not include enough seafood in their diets and do get the full range of benefits. National collaborators from Cooperative Extension, the Seafood Nutrition Partnership, local Health Departments, and food pantries are implementing interventions to alleviate this problem. The goal of the intervention is to provide four sessions on seafood including recipe preparation using cheaper sources of seafood so that low-income audiences can reel in the benefits of seafood.

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