Date of Award

8-2010

Document Type

Dissertation

Degree Name

Doctor of Philosophy (PhD)

Legacy Department

Food Technology

Advisor

Cason, Katherine L

Committee Member

Coffee , Aubrey D

Committee Member

Condrasky , Margaret D

Committee Member

Kemper , Karen A

Committee Member

Mayo , Rachel M

Abstract

During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument was developed. The instrument included a survey, and pantry and recipe assessment. Based on the results from the pantry and recipe assessment healthier versions of the recipes commonly prepare by the participants were developed. The information obtained from the survey, and the new recipes were used to develop the nutrition and cooking program 'Cocina Saludable, Familias Saludables'. This program includes four lessons, and each lesson includes visual aids, group discussions, individual and group activities, and hands on activities. Results from the pilot test of the program indicated that participants increased their nutrition knowledge. This program was demonstrated to be a successful culturally compatible nutrition education and cooking program that nutrition educators who work with Hispanics with low education levels can use.

Included in

Food Science Commons

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