Making community connections through innovative food practices

Cardinal Scholar

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dc.contributor.advisor Ellery, Jane E.
dc.contributor.author Peterson, Emily
dc.date.accessioned 2019-09-25T17:59:52Z
dc.date.available 2019-09-25T17:59:52Z
dc.date.issued 2019-05-04
dc.identifier.uri http://cardinalscholar.bsu.edu/handle/123456789/201927
dc.description.abstract Muncie is no stranger to food insecurity. While many of the larger problems relate to the ability to obtain nutritious and affordable food, a general lack of education as it relates to healthy eating underlies this larger issue. Outreach groups can get food to community members, but that does not mean community members will know how to prepare and consume it to receive maximum nutritional value. Food education must be the next step to ensure Muncie community members are receiving adequate nutrition. Looking at one demographic in general, this project seeks to engage Muncie’s over 65 population in collective food education programmed in a way to foster relationships among participants. Partnering with Sustainable Muncie and their MADJAX location, this projects looks at the specific needs of the community and culminates with a letter of intent submitted to the Robert Wood Johnson Foundation Pioneering Ideas Grant aimed at the construction and maintenance of a commercial kitchen space retrofitted for daily programming of food education for Muncie’s aging population. en_US
dc.description.sponsorship Honors College
dc.subject.lcsh Health.
dc.title Making community connections through innovative food practices en_US
dc.type Undergraduate senior honors thesis
dc.description.degree Thesis (B.?) en_US


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  • Undergraduate Honors Theses [5928]
    Honors theses submitted to the Honors College by Ball State University undergraduate students in partial fulfillment of degree requirements.

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