Project

Developing Nutritional Information for the Erie and Meadville Communities


Description

Though nutrition information is widely available, the accuracy and cultural appropriateness of the information can be confusing. This LECOM project seeks to impact the health and well-being of the Erie and Meadville communities by providing accurate diet and nutrition information. The major challenges of the project will be identifying a culturally appropriate meal to incorporate omega 3 fatty acids and ensuring the community that the diet and nutrition information provided is accurate and can be trusted.


Outcome

The students produced and distributed a pamphlet on Omega-3 Fatty Acids and contributed to ongoing laboratory research investigating links between colon cancer and diet.

Project Details

IMPACT TEAM
Health and Wellbeing

TYPE
Community Based Research (CBR)

STATUS
Completed

FACULTY/STAFF SUPERVISOR
Dr Tricia Humphreys

STUDENT(S)
Matthew Luckiewicz; Jennifer Hiles

COMMUNITY PARTNER(S)
Erie Food Policy Advocacy Council, Second Harvest Food Bank of NW PA, Dr. David Duriancik of LECOM, and the Erie Food Policy Advocacy Council