Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Nutrition
Experiences Of Multidisciplinary Health Professionals From A Culinary Medicine Cultural Immersion: Qualitative Analysis, Melissa D. Olfert, Rachel A. Wattick, Rebecca L. Hagedorn
Experiences Of Multidisciplinary Health Professionals From A Culinary Medicine Cultural Immersion: Qualitative Analysis, Melissa D. Olfert, Rachel A. Wattick, Rebecca L. Hagedorn
Faculty & Staff Scholarship
Purpose: Increasing Culinary Health Opportunities for Professionals (iCHOP) aimed to educate future and current health pro- fessionals on nutrition as medicine. Methods: Two cohorts each participated in a 16-week course followed by a cultural immersion in Tuscany, Italy. The course took place online through West Virginia University. After the course, participants traveled to Tuscany, Italy for a 2-week cultural im- mersion. The online course covered culinary medicine, the Mediterranean Diet, and cultural comparisons. The cultural immersion consisted of hands-on activities including culinary lessons, food production and organic farm tours, and tastings of Mediterranean foods. Data was collected through personal journaling …
The Impact Of Nutrition Education On Serving Size Comprehension In College-Age Female Students, Carisa Hilton
The Impact Of Nutrition Education On Serving Size Comprehension In College-Age Female Students, Carisa Hilton
CSB and SJU Distinguished Thesis
Background: Nutrition Facts labels are a low-cost informational tool with the potential for encouraging healthful purchasing and eating habits. The use of nutrition labels on packaged foods can promote healthier dietary choices; however, systematic reviews show that consumers may not frequently use nutrition labels to make food choices and do not effectively measure an appropriate serving size, leading to nutrient over-/underconsumption. Objective: The goal of this study was to investigate how female college students use the Nutrition Facts label and measurement tools to estimate one recommended serving size, and if varying nutrition education tools improve serving size accuracy …