Background Information
The Produce Prescription (Rx) program serves patients who utilize a local free clinic, have incomes below 200.0% of the federal poverty line, are uninsured, and have a diet-related chronic health condition. Participants receive nutrition education, cooking demonstrations, recipes, and a bag of local produce (their nutrition prescription). Their nutrition prescription aims to provide enough produce for participants to eat two servings each day for fourteen days. The hope is to improve disease management through nutrition education and the promotion of plant-based diets.
This Creative Inquiry (CI) works with this program. The students create age and culturally appropriate recipes and educational materials. To develop these things, the students research different cooking techniques and practice recipes in the culinary laboratory.
Methods
To analyze the recipes, the students used a combination of nutrition analysis software’s. This included the Genesis R&D Food Formulation & Labeling Software, the United States Department of Agriculture (USDA) Food Database, and others. Additionally, they ask those that try their food to take a short assessment to give their critiques. Additionally, students have learned from local farmers, sustainable organizations, and chefs.
Results
CI students have created over 40 recipes. These recipes meet the requirements for sodium, calories, protein, and fat for their target populations. They were also plant-based. Additionally, professional community relationships have been strengthened through collaborations with local farmers, sustainable organizations, and chefs.
43
The number of people that would try our recipes at home!
48
The number of people that have tried our recipies in 2020 at our cooking demos!
Produce Rx 2017
Program began in September
8 participants
1 local farmer
14 day nutrition prescription
Produce Rx 2018
Produce Rx 2019
Produce Rx 2021
CI Fall 2019
Spinach smoothie
Chicken pot pie
Cauliflower crust pizza
Spinach turkey sliders
Jalapeno pepper and mango salsa
Collard green macaroni and cheese
CI Spring 2020
CI Fall 2020
CI Spring 2021
Pictures of the educational bulletin boards and cooking demonstrations made my students.
Photo Credit: (Joel Hamilton, 2020) and (Nicole Ayer, 2020).
Locally grown produce items from the nutrition prescriptions.
Photo Credit:(Joel Hamilton, 2020-2021).
