Graduate-level community nutrition project
1985
McNabb Dow, Ruth | Brown, Martha S.
A nutrition project incorporated into a graduate-level nutrition course provided community nutrition students an opportunity to serve the community while they improved their research skills and increased their community nutrition awareness. The project compared the cost and nutritive value of 6 types of student lunches, leading to specific recommendations for improving student lunches. A handout of the recommendations was provided to high school participants. Health classes became involved in the project, leading to a nutrition campaign that included features in the school and local newspapers. The project permited the graduate students to positively influence the nutritional quality of student lunches, to assess community needs, and to design and implement programs to meet those needs. (wz)
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Эту запись предоставил National Agricultural Library