Abstract
What's Cooking? was developed as a culinary nutrition education intervention for a grocery store setting in an effort to encourage fruit and vegetable consumption and increase both nutritional awareness and cooking frequency at home. Each Saturday for 7 consecutive weeks, the intervention was administered by a dietetic intern and a chef in 2 South Carolina BI-LO superstore locations. Data were analyzed from pre- and postsurveys given during the program and from the BI-LO BONUSCARD used to track demographics and purchasing behaviors. Overall, produce and total sales increased during and after the implementation of the intervention.
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