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.

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Apr 24th, 1:30 PM Apr 24th, 3:30 PM

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