Evaluating the effectiveness of cooking classes tailored to low-income individuals
Learning Areas:Conduct evaluation related to programs, research, and other areas of practice
Public health or related education
Public health or related research
Evaluate the effectiveness of a cooking class focused on preparing nutritious meals on a budget offered to low-income residents of urban areas where access to fresh, healthy food is lacking. Assess particular areas of challenges in cooking class by observation and comparison of pre and post survey results, and make recommendations to executive director of Elijah’s Promise.
Keyword(s): Nutrition, Health Education
Qualified on the content I am responsible for because: I am a senior at Rutgers University; obtaining my BS in public health with a concentration in Biology. I am also a 5 year BS/MPH student at the University of Medicine and Dentistry of New Jersey, and have begun graduate level coursework towards my MPH with a concentration in epidemiology. I have completed relevant coursework relating to program evaluation including a Research Methods course, Statistics, Biostatistics, and a Health Systems and Policy Course.
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.