Culinary programs in schools are improving eating habits, food preferences, and cooking skills among children. Culinary programing in schools are limited and often delivered inconsistently, but a new review of culinary interventions with children in schools shows they bring a variety of benefits to the children who receive them, according to research authored by Henna Muzaffar, RD, PhD, with the Department of Food Science and Human Nutrition at the University of Illinois, Urbana-Champaign.
Fri, Apr 27, 2018
New FRC research shows culinary programs in schools offer benefits to children and set the stage for healthier habits
Wed, Apr 25, 2018
From award winners to newly published FRC research that shows a relationship between family food involvement and children’s eating behaviors, this newsletter showcases FRC highlights from April 2018.
Tue, Apr 24, 2018
The Family Resiliency Center is seeking a student intern to work 10 hours per week on a variety of communication projects. The intern will be responsible for graphic design work creating promotional materials for FRC using Adobe Creative Cloud software, with an emphasis on InDesign, Illustrator, and Photoshop. The intern will also help develop, execute a multi-platform social media communication plan. Experience with photography and video production is appreciated. Previous academic studies and coursework in graphic design is required. Previous academic studies and coursework in social media is preferred. Intern will start as soon as possible, with the potential for summer work.
Wed, Apr 11, 2018
FRC team members Dr. Brent McBride, Dr. Soo-Yeun Lee, Dr. Gail M. Ferguson, and Cathy Cherry are honored with University of Illinois College of ACES and Paul A. Funk Recognition Awards.
Wed, Apr 11, 2018
FRC team members Dr. Brent McBride, Dr. Soo-Yeun Lee, Dr. Gail Ferguson, and Cathy Cherry were among those recognized at ACES 2018 Funk Award Banquet.