International and Community Nutrition Commons^™

School Kitchen Gardens: Cultivating A Child’S Nutritional Habits, Environmental Knowledge, And Sustainability Practices, Jeffrey Meltzer

Independent Study Project (ISP) Collection

The school kitchen garden is an innovative curricular program based on school children planting a garden and then learning to cook with the foods they grow. The program teaches students many life skills, along with teaching them about nutrition, the environment, sustainability, and almost every school subject. Researchers have studied various aspects of school kitchen gardens, but few have focused on kitchen gardens’ influence on students’ nutritional habits, environmental knowledge, and sustainability practices in particular, like this study does. The popularity of the kitchen garden program in Australia is mostly due to the celebrity chef Stephanie Alexander, who started a …

La Opinión Pública De La Leche Del Programa Nacional De Alimentación Complementaria En Chile, Jennifer Rosenthal

Independent Study Project (ISP) Collection

Research question: What is the public opinion of the free milk distributed by the Chilean Supplementary Feeding Program?

Objectives: The general objective is to reveal the public opinion of the milk distribution program in order to propose improvements. The specific objectives are to determine the advantages and disadvantages of the program, to become familiar with the perceptions of the milk according to various socioeconomic groups, and to investigate the level of awareness in order to propose strategies for development and education if necessary. Ultimately, this investigation identifies improvements to the program to satisfy the various needs of health …

“ Gimme Samoa That!”: The Changing Diet In Samoa, Dana Melby

Independent Study Project (ISP) Collection

With globalization and Samoa’s entrance into the global economy imported and processed foods, which are high in fat, sugar, and sodium, are increasingly available for consumption. Diet transition, the change in diet from one high in local and traditional foods to one high in imported processed foods, began in Samoa post-World War II, however, the rate of diet change has increased rapidly in the past three decades. The change in diet has led to increased prevalence of obesity, other risk factors, and non-communicable diseases. Non-communicable diseases (NCDs) include cardiovascular disease (CVD), diabetes, and cancer. This study looks at what factors …