USING SERVICE LEARNING TO TEACH COMMUNITY NUTRITION
Publication Date
1-1-2023
Document Type
Contribution to a Book
Publication Title
Promoting Health and Wellness in Underserved Communities: Multidisciplinary Perspectives Through Service Learning
DOI
10.4324/9781003446538-15
First Page
175
Last Page
200
Abstract
Dietary factors contribute to four of the leading causes of death in the United States: coronary heart disease, some types of cancer, stroke, and diabetes, and diet plays a significant role in the development of other acute and chronic conditions such as hypertension, osteoporosis, iron deficiency anemia, and dental caries. Community nutritionists are charged with developing programs and policies that improve people’s overall health and well-being. Working in the community provides students with opportunities to engage in important and necessary work, become involved with cross-cultural experiences, and increase their civic and citizenship skills. Students mainly acted as a nutrition resource for members of the community, increasing awareness about the role of nutrition in health and providing basic culturally relevant nutrition information to target populations.
Department
Nutrition, Food Science and Packaging
Recommended Citation
Marjorie Freedman. "USING SERVICE LEARNING TO TEACH COMMUNITY NUTRITION" Promoting Health and Wellness in Underserved Communities: Multidisciplinary Perspectives Through Service Learning (2023): 175-200. https://doi.org/10.4324/9781003446538-15
