Information design to promote better nutrition among pantry clients: Four methods of formative evaluation

Public Health Nutrition

Volumn 13, Issue 3, 2010, Pages 430-437

  Evans, Susan H ^a,b   Clarke, Peter ^a,b   Koprowski, Carol ^a  

^a UNIVERSITY OF SOUTHERN CALIFORNIA   (United States)

^b UNIVERSITY OF SOUTHERN CALIFORNIA   (United States)

Author keywords

Community pantries; Food banks; Formative evaluation; Fresh produce; Graphic design; Low income people; Nutrition education; Recipes

Indexed keywords

ARTICLE; BOOK; CATERING SERVICE; COOKING; DIET; EDUCATION; FEMALE; HEALTH PROMOTION; HUMAN; INFORMATION PROCESSING; METHODOLOGY; NUTRITIONAL SCIENCE; ORGANIZATION AND MANAGEMENT; POVERTY; QUESTIONNAIRE; SOCIAL CARE; STANDARD; VEGETABLE;

COOKBOOKS AS TOPIC; COOKERY; DIET; FEMALE; FOCUS GROUPS; FOOD SERVICES; HEALTH PROMOTION; HUMANS; NUTRITIONAL SCIENCES; POVERTY; PUBLIC ASSISTANCE; QUESTIONNAIRES; VEGETABLES;

EID: 77951231419     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980009990851     Document Type: Article

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