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Direct linkStotz, 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
Download full textNational Institute of Food and Agriculture, 2023
The Expanded Food and Nutrition Education Program (EFNEP) is the nation's first federal nutrition education program for low-income populations. Without question, accelerating equity in programming has long been a priority of EFNEP. Historically underserved populations with limited financial resources are often people of color and at increased risk…
Descriptors: Nutrition Instruction, Foods Instruction, Nutrition, Food
Farringdon, Fiona; Hands, Beth; Chivers, Paola – Curriculum Studies in Health and Physical Education, 2018
Western Australian adolescents are not adhering to the Australian Dietary Guidelines yet little research has considered what adolescents know about the Healthy Living Pyramid (HLP), the recommended daily serves. Four studies assessed nutrition-related knowledge or influences on food preference. Studies one and two investigated adolescent's…
Descriptors: Eating Habits, Gender Differences, Foreign Countries, Guidelines
Kehm, Rebecca; Hearst, Mary O.; Sherman, Shelley; Elwell, Kate L. – Health Education & Behavior, 2017
The 2012 FAV-S pilot study was developed as a dietary intervention program for low-income Somali mothers grounded in the health belief model. The intervention was geared toward increasing fruit and vegetable intake among participants' children. The purpose of this analysis was to determine the impact of the FAV-S program on participants' (1)…
Descriptors: Eating Habits, Food, Dietetics, Intervention
Urowitz, Sara; Chiu, Winnie; Cockburn, Moira; Dunlop, Barbara; Fierini, Daniela; Himel, Danielle; Jones, Erin; Pulandiran, Menaka; Smith, James; Wiljer, David – Journal of Nutrition Education and Behavior, 2012
A multidisciplinary team from the health and culinary sectors developed and evaluated nutritious recipes for cancer-survivors to inform and support healthy eating post-cancer. Participants in the study indicated that they were likely to incorporate the recipes into their diets, and that it would help them change their eating habits. (Contains 1…
Descriptors: Cooking Instruction, Cancer, Eating Habits, Patients
Thomas, Nigel M. – ProQuest LLC, 2013
Given the challenge of cooking traditional Caribbean meals so they are consistent with the goals of diabetes prevention and management, the researcher created and evaluated a new website portal as e-health tailored to be culturally appropriate and teach the following: how to cook and prepare "Healthy Diabetes" Caribbean Plates. A social…
Descriptors: Food, Eating Habits, Nutrition, Dietetics
Mead, Erin L.; Gittelsohn, Joel; Roache, Cindy; Corriveau, André; Sharma, Sangita – Health Education & Behavior, 2013
Diet-related chronic diseases are highly prevalent among indigenous populations in the Canadian Arctic. A community-based, multi-institutional nutritional and lifestyle intervention--Healthy Foods North--was implemented to improve food-related psychosocial factors and behaviors among Inuit and Inuvialuit in four intervention communities (with two…
Descriptors: Dietetics, Eating Habits, Chronic Illness, Health Promotion
