2011•University of Minnesota Digital Conservancy (University of Minnesota)Requires access
Simply Good Cooking: Teaching Nutrition & Physical Activity Through Hands-On Cooking
Jill P. May, Sara Van Offelen, Betsy Johnson
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Abstract
In 2007, the University of Minnesota Extension conducted focus groups whose findings indicated that adults served by the Simply Good Eating Program prefer hands-on experience in a social-setting. The results led to the development of Simply Good Cooking, a nutrition education program that teaches hands-on cooking skills as the foundation for cooking healthy family meals based on nutrient-rich foods.