Examining the Perspectives and Experiences of Nutrition Educators Working with Clients in Substance Use Recovery Settings

Substance use disorder (SUD) is one of the most detrimental health, social, and economic problems in the United States. Limited studies suggest providing tailored nutrition education during SUD treatment correlates with positive recovery outcomes. The University of Kentucky Nutrition Education Program conducted two focus group sessions to explore and determine educators’ instructional and programmatic needs who deliver nutrition education to clients in substance use recovery throughout Kentucky. The study team identified four emerging themes and several subthemes related to Nutrition Education Program educators working with clientele in recovery. The four emerging themes included: (1) current experiences working with the audience, (2) relevant components in the current curriculum, (3) suggested new and expanded resources for future curriculum, and (4) guidance to assistants new to the audience. Our research findings contribute to the development of new programmatic materials that are better suited to meet clients’ needs in recovery and ultimately improve SUD recovery outcomes. With increased knowledge on this emerging research topic, the University of Kentucky Nutrition Education Program will directly benefit Kentucky residents who suffer from SUD and experience its detrimental social and health implications

Examining the Perspectives and Experiences of Nutrition Educators Working with Clients in Substance Use Recovery Settings

Substance use disorder (SUD) is one of the most detrimental health, social, and economic problems in the United States. Limited studies suggest providing tailored nutrition education during SUD treatment correlates with positive recovery outcomes. The University of Kentucky Nutrition Education Program conducted two focus group sessions to explore and determine educators’ instructional and programmatic needs who deliver nutrition education to clients in substance use recovery throughout Kentucky. The study team identified four emerging themes and several subthemes related to Nutrition Education Program educators working with clientele in recovery. The four emerging themes included: (1) current experiences working with the audience, (2) relevant components in the current curriculum, (3) suggested new and expanded resources for future curriculum, and (4) guidance to assistants new to the audience. Our research findings contribute to the development of new programmatic materials that are better suited to meet clients’ needs in recovery and ultimately improve SUD recovery outcomes. With increased knowledge on this emerging research topic, the University of Kentucky Nutrition Education Program will directly benefit Kentucky residents who suffer from SUD and experience its detrimental social and health implications

Outcome Evaluation of the Super Star Chef Summer Youth Nutrition Education Program

Super Star Chef is an experiential summer youth nutrition education and cooking program designed to enhance participants\u27 nutrition knowledge, food preparation skills, cooking self-efficacy, and intention to eat more fruits and vegetables. In a program evaluation comprising a single-sample pretest–posttest design, participants\u27 pretest and posttest scores on variables of interest were compared. Gender and grade level differences in outcomes also were examined via analysis of variance tests. Results showed statistically significant preprogram-to-postprogram gains in participants\u27 nutrition knowledge, food preparation skills, and cooking self-efficacy and a grade level difference in food preparation skill outcomes. Study limitations and implications for further research are discussed

Evaluation of Recipes for Life Nutrition Education Program for Fifth-Grade Students

Emerging research indicates that chronic illnesses exacerbated by obesity begin in childhood. While research continues to show that consumption of fruits and vegetables can lower rates of obesity, children in the United States often fall short of consuming the recommended daily intake of fruits and vegetables. Youth nutrition education and cooking education programs have emerged as proven strategies for promoting youth consumption of fruit and vegetables, and other factors (e.g., nutrition knowledge, food-related behaviors, food preferences, attitude toward cooking, and cooking self-efficacy) that mediate youth consumption of fruits and vegetables. The purpose of this study was to evaluate the impact of the Recipes for Life program, a field-trip-based nutrition education program, on fifth-grade students. Results showed that the program elicited pre-post improvements in students’ content knowledge, cooking self-efficacy, and cooking attitudes

Pesquisas cooperativas entre universidades e institutos públicos no setor agropecuário brasileiro: um estudo na Embrapa

A presente pesquisa objetivou a caracterização das cooperações entre universidades e institutos de pesquisa (U-IP) no setor agropecuário. O referencial teórico aborda temas como tecnologia e inovação tecnológica, sistema nacional de inovação (SNI), cooperação interinstitucional para inovação tecnológica, transferência de tecnologia, além dos papéis de universidades e institutos de pesquisa dentro do SNI. Também aborda os temas de tipos de pesquisa e o contexto da pesquisa agropecuária brasileira. A revisão teórica foi fundamentada na cooperação entre universidades e empresas (U-E), dada a reduzida literatura a respeito da cooperação U-IP. A metodologia utilizada foi a de estudo de caso, de natureza exploratória e qualitativa, utilizando roteiros de entrevista semiestruturados, questionários semiestruturados, bem como análise documental. O caso estudado foi o da Empresa Brasileira de Pesquisa Agropecuária (Embrapa), onde foram coletados dados em três unidades de pesquisa, três universidades que cooperam com essas unidades e três unidades administrativas da Embrapa que apresentam contato com as universidades, totalizando nove entrevistas e questionários. Foi possível dessa forma identificar motivadores, tipos de ligações, barreiras, facilitadores e resultados percebidos nessas cooperações