Best Practices in Cooking and Nutrition Education from Sustainable Food Center's The Happy Kitchen/La Cocina Alegre
Year Developed: 2018
Resource Type: Archived Webinar .Primary Audience: Enabling Staff
Secondary Audience: Outreach Staff
Language(s): English
Developed by: National Center for Farmworker Health (See other resources developed by this organization).
Resource Summary: NCFH is partnering with the Sustainable Food Center's The Happy Kitchen/La Cocina Alegre to provide this informative webinar on a nutrition program that can become an essential component for addressing diabetes prevention and management with health center patients. Sustainable Food Center’s The Happy Kitchen/La Cocina Alegre® has been offering cooking and nutrition education to the Austin, Texas community since the late 1990s. Classes feature recipes that are delicious, nutritious, seasonal and affordable, plus peer-facilitated nutrition education on topics such as incorporating more vegetables and reading nutrition labels. Program Manager, Molly Costigan, shares program history, lessons learned, best practices, and how these classes may be integrated into a health center’s health and wellness program
Resource Topic: Special and Vulnerable Populations, , Health Equity
Resource Subtopic: Population Health , , , , , , Social Determinants of Health (SDOH).
Keywords: Agricultural Workers, Access to Care , Comorbidities , Chronic Diseases and Care, Education - Patient, Nutrition.This project is supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $6,625,000 with 0 percentage financed with non-governmental sources. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by HRSA, HHS, or the U.S. Government. For more information, please visit HRSA.gov.