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3. Rob, Clarissa, and CJ are community nutritionists who are working on a program to encourage college-aged students to eat more whole-grain breads and cereals. Rob wants to distribute flyers that will tell students the nutritional advantages of whole-grain products. Clarissa wants to work with university food services to offer more whole-grain selections in the cafeteria, and CI suggests that they persuade the cafeterias to offer, on a number of different occasions, free samples of some of the students’ favorite dishes made with whole-grain products rather than the refined products that have been used to date. She has asked that the cafeterias also display simple catch-phrases about the nutritional benefits of whole grains. What type of intervention has each of the nutritionists designed and what benefits can that type of intervention be expected to yield? 4. You have been assigned to evaluate “A Learn and Serve Nutrition Program: The Food Literacy Partners Program” that is summarized on pages 175-176 in your text. Evaluate this program by answering the questions that community nutritionists address when evaluating their programs (p. 170). 5. A local Cooperative Extension program has been evaluated and the community nutritionists are planning to disseminate the results to key stakeholders including their advisory committee, their funding agency, and local program service providers who also provide programs for the same target audience. What methods of communication should they consider using? Should the communication form be the same or different for each stakeholder group?
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