Date of Award
Winter 1-2022
Advisor(s)
Dr. Amy Trubek
Dr. Lizzy Pope
Dr. Cynthia Belliveau
Project Description
With misinformation regarding nutrition and health only a few clicks away, the need for increased nutrition education from reputable sources is pressing. (Krishna & Thompson, 2021) The integration of culinary education as a compliment to an introductory nutrition course may provide enhanced learning and improve food agency. (Pherson-Geyser et al., 2020; Trubek B. et al., 2017) This project edited the current University of Vermont NFS 095 Cooking for Health curriculum to be a 1-credit class that serves as a complimentary course to the University of Vermont NFS 043 Intro to Nutrition. As a method of creating impact in the community, six information sheets were created for a non-specialized audience based on the six lab classes of the course. These resources will then be shared via university outlets and other media sources.
Project Approach
Education
Document Type
Dissertation/Thesis
Recommended Citation
May, Olivia, "Culinary Education as an Experiential Complement to Nutritional Science Information to Improve Learning and Food Agency" (2022). Food Systems Master's Project Reports. 26.
https://scholarworks.uvm.edu/fsmpr/26
Included in
Curriculum and Instruction Commons, Educational Methods Commons, Family and Consumer Sciences Commons, Food Studies Commons, Health Communication Commons