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    WooFood Cooks

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    Authors
    Long, Jessica Rose
    Faculty Advisor
    Sherry Pagoto, PhD
    UMass Chan Affiliations
    Department of Medicine, Division of Preventive and Behavioral Medicine
    Document Type
    Report
    Publication Date
    2017-03-06
    Keywords
    diet
    cooking
    high school
    young men
    men of color
    Community Health and Preventive Medicine
    Dietetics and Clinical Nutrition
    Food Studies
    Medical Education
    
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    Abstract
    As the obesity rates among children have increased examining the causes of this rise is imperative. One of the many reasons for the increase is the amount of meals eaten away from the home and even though young men of color may be less likely to be overweight or obese, chronic diseases associated with poor diets such as diabetes, hypertension, and hyperlipidemia still adversely affect them. Studies show that there is a connection between unhealthy eating and the development of the aforementioned chronic diseases. Therefore, the purpose of this Capstone Project, WooFood Cooks, is to bring high school-aged men of color into the kitchen, expose them to micronutrient rich foods, and teach them to cook healthy meals so that they can take these skills home to their families and employ these into adulthood. By having multiple opportunities to learn about, prepare, cook, and eat meals with fruits, vegetables, and lean meats, this program will hopefully have a long-term positive impact on the health of these young men. After the completion of the classes the young men enjoyed the time in the kitchen and learned new cooking skills that they could implement in their homes. However, this project demonstrated that there is more work to be done in the community with bringing families together into teaching kitchens to help them see a new way of cooking traditional meals. It will also impart the necessary knowledge to parents desiring to best serve the health outcomes and behaviors of their children.
    DOI
    10.13028/jqp2-3853
    Permanent Link to this Item
    http://hdl.handle.net/20.500.14038/26316
    Rights
    Copyright is held by the author(s), with all rights reserved.
    ae974a485f413a2113503eed53cd6c53
    10.13028/jqp2-3853
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