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
Project
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
