Our Impact
University of Georgia Cooperative Extension is working hard for its constituents. The following are examples of Extension’s impact on the county over the past year.
Family and Consumer Sciences
In the 2023 tax season the agent has been instrumental along with other FACS Agents across the state in completing tax returns and helping clients to bring $1,481,569 in federal and state tax returns back into the local economy with a fee savings of $647,600. In tax preparation fees, the clients saved an average of $300, per return with an overall economic impact of $3,178,752. Through the UGA VITA program there were 1,619 federal returns filed.
The Agent serves residents from Wilkes County, Taliaferro County, Warren County, Lincoln County, McDuffie County, Columbia County, and Clarke County. The candidate continued VITA assistance in 2023 for the 2022 tax season. Ms. Jackson assisted 61 clients an increase of about 20 customers from the previous year; with advanced service tax preparation along with filing $0 income returns in preparation for clients to receive their economic relief (stimulus) payment to bring an estimated $59,184.00 back to the community with customers receiving $7,883.00 from Earned Income Tax Credits (EITC) for the 2023 tax season. The Earned Income Tax Credit (EITC) helps low- to moderate-income workers and families get a tax break. Those who qualify, can use the credit to reduce the taxes owed and maybe increase their federal refund.
Through the years, the Agent has built a regional reputation for her work with tax assistance, evidenced by the return of an average of 50 customers year after year and who have had family members and friends refer others to the tax assistance service. Further, the agent was the 2nd place winner out of 4 other advanced tax preparer FACS Agents within the state. Ms. Jackson was awarded $500 in professional development funds in the Agent Preparer Group for 2023 UGA VITA. The agent actively works and with EITC Coalition and is in the process of expanding the VITA program within the counties she serves through trained volunteers.
4-H Youth Development
Over 200 children attended cooking club since August of 2022 from 3 Georgia counties. Average attendance was 15, with more than half of participants attending multiple sessions. Youth participants ranged from 9-19 years, with an average youth age of 5th-8th grade.
Post evaluations and unsolicited feedback showed 92% gained food safety and nutrition knowledge, 93% increased self-efficacy for cooking, 93% of participants gained cooking skills and 100% of recipes had been made again by participant families. Participants valued each $5 cooking class at an average of $40.
Testimonials flourished a strong impact on youth and families with the following themes: increased interest and confidence in cooking, increased cooking skills and nutrition/food safety knowledge, and increased positive child/parent interactions.
Increased Interest & Confidence in Cooking: “It has given my son so much confidence in the kitchen. We have fun cooking and he loves to learn how to do stuff himself. He is also so proud when we all enjoy the meal. It has been just so amazing for not only him but our entire family.”
Increased Cooking Skills, Food Safety & Nutrition Knowledge: “Preparing and cutting meats, veggies and fruits using different cutting boards” “I now love foods I never thought of trying and my mom is buying different produce at the store”
Positive Family Interactions & Quality Time: “Appetite for Adventure cooking club has brought has helped me learn how to have fun in the kitchen with my family. We have learned a lot about the types of foods that people from different parts of the world eat.” A total of 75 elementary school age youth participated in this program; 51.6% of participants were female and 47.1% were male. Among participants, 56% identified as white, 34.7% as African-American or Black, 2% as Asian, 2% as American Indian, 0.7% as Pacific Islander, and 4.7% as multiple races. After completing the fun, interactive lessons, students set goals for actions they planned to take as a result of what they had learned. For example, students set goals like helping shop for food with their families, meal planning, writing their own recipes, or talking to their families about their cultural foods. Within each lesson, at least 96% of students opted to set a goal. The program was very well received by school leadership, students, and their families.