Implementing Sustainable Meal Planning Practices Through Meal Mentoring at an East Texas Food Bank Sponsored Location

Anitra L. Greusel, Mary S. Olle, Gina Fe G. Causin

Research output: Other contribution



Participants being able to identify key terms on a food label.

That the participants will have an awareness of healthful portion sizes.

That the participants will be able to demonstrate this knowledge.

This was accomplished by an initial assessment, a review and a post assessment.

Each interview period had a discussion time and nutrition information was disseminated. Each participant received a one on one mentoring with the researcher covering basic nutrition content of foods during each interview.

Original languageUndefined/Unknown
StatePublished - Mar 31 2016

Publication series

NameUndergraduate Research Conference

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