Caree Cotwright, an assistant professor in the department of foods and nutrition, has received the Anne Sweaney Innovation Fund for her project using a mobile kitchen to deliver nutrition education via cooking demonstrations.
Working in partnership with the Food Bank of Northeast Georgia and the Athens Community Council on Aging and the Child Development Lab at the McPhaul Center, students in Cotwright’s service-learning class will host food demonstration events for families, seniors and young children.
Through the project, “Skills on Wheels: Use of a Mobile Kitchen to Enhance Nutrition Education,” Cotwright hopes students will gain insight on barriers to delivering nutrition education to public audiences.
“I am honored to be chosen as the 2017 recipient of the Sweaney Innovation Fund,” Cotwright said. “I know that the students and our community partners will benefit greatly from this innovation, and I sincerely appreciate the generosity of the donors who make the fund a valuable resource for faculty members.”
Established in 2012 upon Sweaney’s retirement after more than 30 years of service to the college, the endowment provides funds to support faculty and students’ current projects and programs as well as new programs created to meet emerging needs.
The fund awards $5,000 toward a project that embodies the spirit of innovation and collaboration and promotes the creation of highly impactful and innovative instructional materials and delivery of educational programs within the college.
The realizations I had on a 13 hour drive to Mole
Students visited England, Scotland, Ireland, and Northern Ireland
The team brought aboard sports nutritionist and FACS Featured Alumna Marie Spano
Welch receives "Best Poster" Award from the Center for Undergraduate Research Opportunities
Alex Anderson has received the 2017 Outstanding Undergraduate Faculty Advisor Award from FACS