Dr. Carolyn Dunn, Katrina Levine, and colleagues from Research Triangle Institute and USDA have published two articles in the July/August 2014 issue of Nutrition Today. The first article discusses the development of a web-based tool that is available to nutrition educators as they work to advise individuals in selecting foods to help meet dietary guidance while balancing cost, preparation time, food preparation skills, and individual preference. For example, the application can be used to evaluate the differences in prices of fresh or processed foods, whether home recipe or processed foods are less costly when taking into consideration the value of preparation time, and the difference in nutrients across different forms of food. The second article discussed in more detail how the database may be used in nutrition education. Abstracts for both articles are available free at:
Rasha El-Beshti is an MS 2014 graduate of the FYD program. Throughout her undergraduate education, Rasha worked with various community youth development programs. Knowing that she wanted to spend her life serving disadvantaged populations, she enrolled at North Carolina State University in the Masters of Science in Family Life and Youth Development program. As a result of her FYD studies, she now is a Research Associate at Penn State’s Military Clearinghouse for Family Readiness.