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Show THE UNIVERSITY OF UTAH 'SLOW FOOD UTAH' IN SCHOOL Ashley Davies (Staci Mcintosh, G w e n Crist) Division of Nutrition, College of Health Service-Learning Scholars Program University of Utah This program was designed to teach and engage elementary students, as well as parents, in a better understanding of nutrition, cooking, and physical fitness by teaching and involving the students in proper cooking skills, awareness of nutrition, and how w e can better ourselves by what w e eat and do. The program was created in accordance with Slow Food Utah's objectives and the local elementary school's after school program. The intent of the program is to teach the participants about where food comes from and what it does for the body. The program ran every other week for four months during the academic school year. Participants were chosen from the current after school program and where taught basic cooking and physical activity skills. They were also encouraged to cook in the home. Participants also got the opportunity to cook with a local chef and learn about careers in the food industry. The results from this program showed that the participants were more inclined to try different foods if they cooked and learned about them. Ashley Davies Gwen Crist |
