Last fall, students in Nutrition in the Community (NST 166) created motivational social marketing campaigns to increase awareness of nutritional issues or influence positive health outcomes.
Each campaign explored the relationship between community-centered programs and local, national, and international nutrition policy. The topic areas of last fall’s presentations were:
- More affordable and accessible food options
- Eliminating food waste/sustainable food practices
- New/proposed changes to food/nutrition policies
- Education and services around healthy eating
In groups, students signed up to present a marketing campaign on one of the four topics. Presentations were rated based on quality and potential efficacy, with the following groups receiving the highest scores from the class for each topic:
More affordable and accessible food options — WHEELS: Watts Healthy Everyday Eating & Learning Sites
- Victoria Chen, Nutritional Sciences - Physiology & Metabolism
- Brianna Melgoza-Ortiz, Statistics
- Mayeli Vega Vega, Conservation and Resource Studies
- Milena Ortega, Sociology
Eliminating food waste/sustainable food practices — REUSE: Redistribution of Excess, Unused Sustenance & Edible Food
- Kamalpreet Kaur Malhi, Molecular Environmental Biology
- Abigail Grace Camacho, Molecular Environmental Biology; Minor, Music
- Kashika Bharol, Molecular & Cell Biology - Public Health
- Angela Li, Data Science
New/proposed changes to nutrition/food policies — Vitamin D Supplementation WIC Policy Change
- Erin Sanchez Archibeck, Mechanical Engineering PhD Student
- Jadyn Shinn, Nutritional Science - Physiology and Metabolism
- Cole Yager, Nutritional Science - Physiology & Metabolism
Education and services around healthy eating — NICE: Nutrition Implementation Curriculum in Education
- Serena Giang, Nutritional Science - Dietetics
- Lisa Romero, Sociology
Thank you to Dr. Mary Lesser for providing this information and leading NST 166.