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Full-Text Articles in Life Sciences
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
The Journal of Extension
Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.
Pilot Study Of A Budget-Tailored Culinary Nutrition Education Program For Undergraduate Food Science Students, Dorothy Kerrison
Pilot Study Of A Budget-Tailored Culinary Nutrition Education Program For Undergraduate Food Science Students, Dorothy Kerrison
All Theses
The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source …
Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna
All Dissertations
During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument …
Assessment Of A Pilot Nutrition Education Program For Hispanic Youth And Their Parents, Maria Rossi
Assessment Of A Pilot Nutrition Education Program For Hispanic Youth And Their Parents, Maria Rossi
All Theses
Obesity and overweight are increasing at epidemic proportions in South Carolina for both adults and children, particularly affecting minority groups. Hispanic populations residing in South Carolina are not the exception. It is important to provide nutrition education, exercise, and behavior interventions as they are the foundations to treat parents and children who are overweight, obese, or are at risk for overweight and obesity. This study used quantitative and qualitative methods to examine the effectiveness of a nutrition and physical activity program, 'Jump into Food and Fitness' with the Hispanic population and to determine the effectiveness of the program on knowledge, …