Using the Diffusion of Innovations to Develop Healthy Cooking Demonstrations at a Farmers’ Market

Author(s)

Diana Cuy Castellanos, University of DaytonFollow
Joanne Christaldi, West Chester University of Pennsylvania
Katie Borer, Marywood University

Document Type

Article

Publication Date

2014

Publication Source

Journal of Hunger & Environmental Nutrition

Abstract

A community collaborative between the city, local nonprofit organizations, academicians, and local food producers developed a farmers’ market in a low-income and ethnically diverse area to encourage fresh food access to all residents as well as promote local food sales. Furthermore, culturally tailored cooking demonstrations using the diffusion of innovations theory were implemented at the market. Fruit and vegetable consumption significantly increased among market attendees. Furthermore, the inclusion of cooking demonstrations at the market was positively correlated to fruit and vegetable consumption and had vendors indicated that they had positive effects on sales.

Inclusive pages

471-484

ISBN/ISSN

1932-0248

Comments

Permission documentation is on file.

Copyright

Copyright © 2014, Taylor and Francis

Publisher

Taylor & Francis

Volume

9

Issue

4

Peer Reviewed

yes

eCommons Citation

Castellanos, Diana Cuy; Christaldi, Joanne; and Borer, Katie, "Using the Diffusion of Innovations to Develop Healthy Cooking Demonstrations at a Farmers’ Market" (2014). Health and Sport Science Faculty Publications. 63.
https://ecommons.udayton.edu/hss_fac_pub/63