Volume
50
Issue
2
DOI
10.34068/joe.50.02.51
Abstract
Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with low-income adults, this article highlights three key strategies for educators to increase program success with low-income adults. These strategies focus on the need for adequate time and facilities as well as identifying GED programs as potential partners for recruiting and retaining adult participants.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.
Recommended Citation
Franck, K., Vineyard, M., Olson, A., & Peterson, A. (2012). Experiential Cooking Programs for Low-Income Adults: Strategies for Success. The Journal of Extension, 50(2), Article 51. https://doi.org/10.34068/joe.50.02.51
