The purpose of this project was to develop resources and recipes for a cookbook emphasizing produce that is fresh, locally sourced and specific to the spring, summer, fall, and winter seasons in Southern California as a tool to overcome barriers such as poor cooking skills and limited nutrition knowledge in order to impact low intake of fruits and vegetables among adults 20 years and older living in Southern California.
This cookbook was created to encourage cooking behaviors, strengthen cooking skills, promote intake of fruits and vegetables, provide nutrition education and increase awareness of how to obtain and prepare fresh and seasonal produce from local food systems in Southern California. The cookbook consists of 12 simple and original recipes using fresh, local and seasonal produce from Southern California. It also contains resources including a shopping guide, a crop calendar and a chart of daily fruit and vegetable recommendations for adults. A survey was developed and completed by 12 participants to measure the effectiveness of the project. An expert panel reviewed the cookbook and provided feedback.
|Commitee:||Gray, Virginia, Parker, Emily|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 55/05M(E), Masters Abstracts International|
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