Facebook
X (Twitter)
Reddit
Pinterest
Tumblr
LinkedInPosts Tagged: global
Teaching Kitchen course helps improve college students’ food security
Cooperative Extension researcher: Nutrition course a boon for UC Berkeley students
College students across the nation are struggling to meet their basic food needs. Within the University of California system of 280,000 students, 38% of undergraduate students and 20% of graduate students report food insecurity.
As part of the UC Global Food Initiative, in 2015 the Nutrition Policy Institute (a UC Agriculture and Natural Resources statewide research center) identified student food insecurity as a UC systemwide problem, prompting the UC Regents and campuses to collectively address the issue.
All 10 UC campuses now have on-site basic needs centers, providing food, emergency housing and support services. The UC system and campus working groups recognize that meeting basic needs, such as food, is a multidimensional challenge.
In response to the 2022 White House Conference on Hunger, Nutrition, and Health, which called for national efforts to reduce diet-related disease and food insecurity, UC renewed their commitment to cut the proportion of students facing food insecurity in half by 2030. Campuses will partner with local counties to maximize enrollment in the Supplemental Nutrition Assistance Program (also known as CalFresh in California), provide food for students who do not qualify for CalFresh, and allocate campus food resources to historically underserved student populations.
NPI's collaborative researchers continue to monitor the impact of these efforts, in addition to other interventions, such as supporting students in building basic culinary skills, to improve food security. One multipronged approach to address food insecurity at UC Berkeley is a 14-week course on Personal Food Security and Wellness with a Teaching Kitchen laboratory component.
Sarah Minkow, who teaches the Personal Food Security and Wellness course at UC Berkeley, shared that students learn about nutrition and gain culinary skills through the Cal Teaching Kitchen.
The curriculum is designed with consideration for the time, cost and convenience of healthy eating. Discussions include food safety, calculating nutrient needs, mindful eating and reading nutrition labels. The Teaching Kitchen laboratory brings the lessons to life through knife skills, “no-cook” cooking, microwave cooking and sheet pan meals.
Minkow enthusiastically highlighted her students' “overwhelmingly positive [response to the] lecture and lab,” suggesting the benefits of an interactive learning environment to garner student engagement.
“Students often give feedback that they wish this was a required course for all UC Berkeley students,” said Minkow. She noted one barrier to reaching more students: capacity of the Teaching Kitchen space.
Susana Matias, a Cooperative Extension specialist at the UC Berkeley Department of Nutritional Sciences and Toxicology and collaborative researcher with the NPI, evaluated the impact of the Personal Food Security and Wellness course at UC Berkeley.
Matias reported that increasing food literacy and culinary skills among students has shown to increase intake of fruits and vegetables, and frequency of cooking, and reduce the number of skipped meals. Her study on the impact of the 14-week nutrition course also found a significant decrease in student food insecurity.
Across the UC System, students are benefiting from their campus Teaching Kitchens, including UC Berkeley, UC Davis, UCLA and UC Riverside. Other campuses such as UC San Diego, UC San Francisco, UC Santa Cruz and UC Santa Barbara offer basic student cooking classes as well.
Katherine Lanca, UC Global Food Initiative fellow working with NPI, attended the 2022 Teaching Kitchen Research Conference as part of her fellowship to learn about the latest research on teaching kitchens supporting equitable health outcomes.
The conference was hosted at UCLA by Harvard T.H. Chan School of Public Health Department of Nutrition in association with the Teaching Kitchen Collaborative. Teaching kitchens are a promising approach to supporting food security and cultivating lifelong habits, especially among a college student population.
Clover Research Published on St. Pat's Day: Luck o' the Irish?
When evolutionary ecologist Marc Johnson, a professor of biology at the University of Toronto,...
Principal investigator (PI) Marc Johnson (far right) led the team with co-PI Rob Ness (far left), second author; and doctoral student James Santangelo (center), first author, all of the University of Toronto. The research was published in the journal Science on St. Patrick's Day (Johnson's birthday anniversary), with the official publication set March 18 (Ness' birthday anniversary).
The clover or shamrock symbolizes St. Patrick's Day, but this herbivore just considers it lunch. This image of a yellow-striped armyworm moth, Spodoptera ornithogalli, was taken in Louisiana. (Photo courtesy of Marc Johnson, University of Toronto)
Two UC students named Global Food Initiative Fellows with UC ANR
University of California students Anna Rios and Conor McCabe have been selected as Global Food Initiative fellows for UC Agriculture and Natural Resources during the 2021-22 school year. Their projects will involve working with campus-based academics, UC Cooperative Extension professionals, and staff to conduct research and communications to improve food security, nutrition and agriculture sustainability for communities across California.
“As a first-generation college student and daughter of immigrants, I'm looking to take the findings of my research work to benefit not one or two individuals, but rather multiple generations through program and policy change and reduce the prevalence of chronic diseases in my hometown and communities across California,” Rios said.
“I'm strongly interested in career opportunities in food and agriculture and its relationship with policy implications,” said McCabe. “This fellowship is sure to serve as a key experience to continue my engagement into positively impacting California communities.”
The Global Food Initiative was founded in 2014 under then UC President Janet Napolitano with the goal of conquering the question of how to sustainably and nutritiously feed a world population that is expected reach 8 billion by 2025. Fellows across the 10 UC campuses and Agriculture and Natural Resources work on projects or internships that focus on food issues. Participants receive professional development, tours of food and agriculture sites throughout California, and a $3,000 annual stipend to support their education experience.
'Climate Change' May Be a Key Factor in Declining Butterfly Populations
The public tends to blame habitat loss and pesticides for the declining butterfly populations in...
Edith’s checkerspot (Euphydryas editha) is one of the species declining in at least two datasets quoted in the Science publication. (Photo courtesy of Walter Siegmund, Wikipedia)
UC Davis distinguished professor Art Shapiro monitoring butterfly populations along Gates Canyon Road, Vacaville. This image was taken Jan. 25, 2014. (Photo by Kathy Keatley Garvey)
Amanda Koltz Seminar: Species Interactions and Global Change
"It's important to consider species interactions in efforts to understand ecosystem responses...
Global change ecologist Amanda Koltz, a senior scientist with the Department of Biology, Washington University, St. Louis, will present a virtual seminar, hosted by the UC Davis Department of Entomology, on Oct. 14.
