Advanced Cooking Education (ACE) Program
The Advanced Cooking Education (ACE) Program is a 4-H after school club that aims to improve diet quality, nutrition knowledge, and cooking skills of culturally diverse middle school students residing in urban communities. The Program will be pilot tested with 8th grade students in New York City during the 2019-2020 academic year. 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. Students will also engage in professional and career development activities.
This project is funded by USDA National Institute of Food and Agriculture Hatch Smith-Lever Funds, Institute for the Social Sciences Small Grant Programs, and President’s Council of Cornell Women Affinito-Stewart Grant.
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.
Here is what we found through this study:
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.