The Nutritional Impact of Campus Kitchens
Location
CSU North Ballroom
Start Date
24-4-2006 1:30 PM
End Date
24-4-2006 3:30 PM
Student's Major
Family Consumer Science
Student's College
Allied Health and Nursing
Mentor's Name
Sue Fredstrom
Mentor's Department
Family Consumer Science
Mentor's College
Allied Health and Nursing
Description
Minnesota State University, Mankato, started a Campus Kitchens program this fall. Using foods donated from the residence halls, local restaurants, and individuals, plus some purchased items, students prepare meals for'delivery to shelters and families in the area. This project studies the content of meals served from the CK program. Meals have consistently provided at least 1 serving daily of grains, fruit, vegetables and meat or substitute. Dairy servings may be provided in the form of cheese; milk is not included. Nutrient content of meals will be fully analyzed. We will explore the nutrient needs of recipients and the impact of those meals on recipients' nutritional status. Using direct observation during personal visits, phone interviews or completion of a mailed survey, actual intake from the CK meals will be calculated. The data collected in this study will define the nutritional impact of the CK project for recipients in Mankato. The extent of potential nutritional problems in the area may be better known.
The Nutritional Impact of Campus Kitchens
CSU North Ballroom
Minnesota State University, Mankato, started a Campus Kitchens program this fall. Using foods donated from the residence halls, local restaurants, and individuals, plus some purchased items, students prepare meals for'delivery to shelters and families in the area. This project studies the content of meals served from the CK program. Meals have consistently provided at least 1 serving daily of grains, fruit, vegetables and meat or substitute. Dairy servings may be provided in the form of cheese; milk is not included. Nutrient content of meals will be fully analyzed. We will explore the nutrient needs of recipients and the impact of those meals on recipients' nutritional status. Using direct observation during personal visits, phone interviews or completion of a mailed survey, actual intake from the CK meals will be calculated. The data collected in this study will define the nutritional impact of the CK project for recipients in Mankato. The extent of potential nutritional problems in the area may be better known.
Recommended Citation
Jaskulke, Erin and Mallory Zigan. "The Nutritional Impact of Campus Kitchens." Undergraduate Research Symposium, Mankato, MN, April 24, 2006.
https://cornerstone.lib.mnsu.edu/urs/2006/poster-session-C/8
