Cross-Sector Partnerships for Improved Cooking Skills, Dietary Behaviors, and Belonging: Findings from a Produce Prescription and Cooking Education Pilot Program at a Federally Qualified Health Center

Cross-Sector Partnerships for Improved Cooking Skills, Dietary Behaviors, and Belonging: Findings from a Produce Prescription and Cooking Education Pilot Program at a Federally Qualified Health Center

Participant engagement, psychosocial factors, and dietary behaviors are important components of “Food as Medicine” and cooking education programs. The purpose of this study is to describe a multidisciplinary cooking program at a Federally Qualified Health Center in central Texas. During biannual har...

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Bibliographic Details
Main Authors: Kelly R. Ylitalo, Kathryn M. Janda, Reanna Clavon, Sheri Raleigh-Yearby, Catherine Kaliszewski, Jade Rumminger, Burritt Hess, Katie Walter, Wendy Cox
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Nutrients
Subjects:
nutrition education
cooking class
food-as-medicine intervention
teaching kitchens
Online Access:https://www.mdpi.com/2072-6643/15/19/4098

Internet

https://www.mdpi.com/2072-6643/15/19/4098

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