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dc.contributor.authorGriffin, Eric M.
dc.date.accessioned2021-09-07T19:26:18Z
dc.date.available2021-09-07T19:26:18Z
dc.date.issued2015-04-10
dc.identifier.urihttp://hdl.handle.net/1951/72869
dc.description.abstractThe Dietetic Technician A.A.S. Program at Morrisville State College prepares students via experiential learning for employment in health, nutrition, and food related careers. As part of the Nutrition 225, Educational Methods for the Food and Health Care Fields class, dietetic students practice using effective oral, written, and visual communications for dispensing evidence-based food and nutrition information. This project highlights the process of producing educational resources for a community that addresses a hypothetical E. coli outbreak and discusses the irradiation of food as an effective way to prevent food borne illness. The project further examines the research process, identifying the subject, the potential health problem, and the development of materials for the target audience, or community campaign, directed towards informing and potentially solving the health risk or problem.
dc.language.isoen_US
dc.subjectExperiential Learning
dc.subjectCritical Thinking
dc.subjectEvidence-Based
dc.subjectAudience-Focused
dc.titleDesigning Nutrition Education Resources
dc.typeoral_presentation
dc.contributor.organizationMorrisville State College
dc.description.institutionSUNY Brockport
dc.description.publicationtitleSUNY Undergraduate Research Conference
dc.source.statuspublished


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