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This document outlines a proposed nutrition education program with the goals of increasing vegetable consumption, especially carrots, among low-income adults and seniors. The program will take place over 3 months at a food bank near a farmers market. It will include bi-weekly lessons teaching about the health benefits and preparation of different vegetables. Participants will taste sample recipes and be surveyed to evaluate the impact on their knowledge and consumption. Challenges may include maintaining pa

Author

api-305254203

Language

EN