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Development of a Healthful Weight Management Nutrition Education Curriculum for Low-Income Adults

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Stotz, Sarah; Sanville, Laurel; Cotwright, Caree; Reed, Rachelle; Habibi, Mona; Lee, Jung Sun – Journal of Extension, 2019

Food Talk: Better U (FTBU) is a healthful weight management curriculum developed by the University of Georgia's Supplemental Nutrition Assistance Program Education (SNAP-Ed) team. FTBU addresses the high burden of obesity among low-income Georgians by focusing on healthful weight management practices. Topics include practicing portion control,…

Descriptors: Extension Education, Health Behavior, Nutrition Instruction, Curriculum Development

Strategies to Promote High School Students' Healthful Food Choices

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Bukhari, Ali; Fredericks, Lynn; Wylie-Rosett, Judith – Journal of Nutrition Education and Behavior, 2011

Studies have suggested that skill-building through hands-on cooking as a nutrition education strategy, is effective to improve overall dietary quality among participants. FamilyCook Productions' "Diet for a Healthy Planet with Teen Battle Chefs(TM)" curriculum using this approach, was piloted in 2008 in a Brooklyn public high school…

Descriptors: Feedback (Response), Food Service, Program Evaluation, Focus Groups

Associate in Occupational Studies, Culinary Arts. Self-Study Report Presented to the Accrediting Commission of the American Culinary Federation Educational Institute.

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Schenectady County Community Coll., Schenectady, NY. – 1993

This report is the self-study of the Associate in Occupational Studies (AOS) in Culinary Arts program offered by the Hotel, Culinary Arts, and Tourism Department at Schenectady County Community College (New York). The self-study was conducted to support the department's application for initial accreditation of the Culinary Arts program with the…

Descriptors: Accreditation (Institutions), Associate Degrees, College Programs, Cooking Instruction