Files
Date
2018
Abstract
Obesity is highly prevalent and has overwhelmingly been shown to negatively impact health outcomes for patients. Poor dietary habits are an important contributor to obesity. Formal interviews with local healthcare providers and informal interviews with patients indicated a need for resources for patients who have already completed nutrition education classes or already have the knowledge they need but are unable to implement it to regularly prepare nutritious meals at home. A book of nutritious, filling recipes adapted to include many vegetables, low added sodium, and relatively inexpensive ingredients was compiled for health care professionals to provide to this target population to facilitate and inspire the preparation of healthy meals at home.
Clinical Site
Colchester Family Practice, Colchester VT
Keywords
Nutrition, cooking, obesity, Vermont
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Disciplines
Medical Education | Primary Care
Recommended Citation
Rodgers, Monica, "Bridging the Gap: Putting Nutrition Knowledge into Practice" (2018). Family Medicine Clerkship Student Projects. 403.
https://scholarworks.uvm.edu/fmclerk/403