Advanced Cooking Education (ACE) Program
The primary aim of this project is to design and evaluate the evidenced-based and culturally inclusive Advanced Cooking Education (ACE) Program, a 4-H after school club for racially diverse students attending a Title I urban middle school. After school sessions will include healthy snacks, mindfulness-based exercises, and cooking labs where students will learn culinary science skills and prepare dinner meals for their family.
Nudging Youth to Make Healthier Snack Purchases in Urban Corner Stores
The purpose of this project is to examine whether New York City youth that shop at corner stores are interested in purchasing healthy grab and go snacks. We are specifically interested in pairing whole grain snacks with either a fresh fruit or vegetable, as well as increasing the consumption of healthy beverages. To learn more, click here to read Athena Wong’s blog about her experience on the project.
Unlocking the Potential of Science Knowledge with Hands-On Teaching in Food and Nutrition (UPSHOT)
In partnership with the Cornell Center for Health Equity, the overall aim of this project is to explore the feasibility of developing a school-based, integrated nutritional sciences and health curriculum for students attending PS11 Purvis J. Behan elementary school located in Central Brooklyn. Click here to learn more about the UPSHOT project.