Food Systems, Nutrition, and Health
Master of Public Health
August 11, 2021
Understanding Employer Perceptions and Implementation of Nutrition
Workplace health promotion (WHP) can be utilized to engage a large and diverse range of employees in health intervention. Connect to Wellness, a WHP for small to midsized employers, was created by the HPRC in partnership with the Center for Disease Control (CDC) to address capacity and infrastructure barriers to WHP implementation. This project focused…
August 10, 2021
Supporting Early Learning Provider Wellness and Healthy Relationship with Food
The Healthy Eating and Active Living team (HEAL) at the Washington State Department of Health sought to determine effective ways to support early learning provider wellness and relationships with food. Providers’ perception of their weight status, health, and relationship with food play a role in how they feed and talk with children about eating. The…
June 16, 2021
Recipe Resources for a Virtual Camp Leo
Investigating Demographic Characteristics Associated with Reporting Changes in Sugar-Sweetened Beverage Consumption
Developing a Family Meal Guide for Bellwether Housing
Creating Culturally Appropriate Nutrition Resources for Vietnamese and Somalian Residents of Bellwether Housing
Virtual Health Assessment for Athletes With Intellectual Disabilities
The WholeU Project
Article Development for The Whole U Employee Wellness Program at University of Washington
June 15, 2021
The School Breakfast Participation Project
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