Implementing Sustainable Meal Planning Practices Through Meal Mentoring at an East Texas Food Bank Sponsored Location

Anitra L. Greusel; Mary S. Olle; Gina Fe G. Causin

Implementing Sustainable Meal Planning Practices Through Meal Mentoring at an East Texas Food Bank Sponsored Location

Anitra L. Greusel, Mary S. Olle, Gina Fe G. Causin

Stephen F Austin State University

Producción científica: Other contribution

Resumen

Objectives

Participants being able to identify key terms on a food label.

That the participants will have an awareness of healthful portion sizes.

That the participants will be able to demonstrate this knowledge.

This was accomplished by an initial assessment, a review and a post assessment.

Each interview period had a discussion time and nutrition information was disseminated. Each participant received a one on one mentoring with the researcher covering basic nutrition content of foods during each interview.

Idioma original	Undefined/Unknown
Estado	Published - mar 31 2016

Series de publicaciones

Nombre	Undergraduate Research Conference

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Implementing Sustainable Meal Planning Practices Through Meal Men

http://scholarworks.sfasu.edu/urc/2016/Posters/3

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abstract = "Objectives Participants being able to identify key terms on a food label. That the participants will have an awareness of healthful portion sizes. That the participants will be able to demonstrate this knowledge. This was accomplished by an initial assessment, a review and a post assessment. Each interview period had a discussion time and nutrition information was disseminated. Each participant received a one on one mentoring with the researcher covering basic nutrition content of foods during each interview.",

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N2 - Objectives Participants being able to identify key terms on a food label. That the participants will have an awareness of healthful portion sizes. That the participants will be able to demonstrate this knowledge. This was accomplished by an initial assessment, a review and a post assessment. Each interview period had a discussion time and nutrition information was disseminated. Each participant received a one on one mentoring with the researcher covering basic nutrition content of foods during each interview.

AB - Objectives Participants being able to identify key terms on a food label. That the participants will have an awareness of healthful portion sizes. That the participants will be able to demonstrate this knowledge. This was accomplished by an initial assessment, a review and a post assessment. Each interview period had a discussion time and nutrition information was disseminated. Each participant received a one on one mentoring with the researcher covering basic nutrition content of foods during each interview.

M3 - Other contribution

T3 - Undergraduate Research Conference

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