AN ABSTRACT OF THE THESIS OF LANIE HAERTLING, for the Master of Science degree in Food & Nutrition, presented on December 9, 2013, at Southern Illinois University Carbondale TITLE: THE STUDY OF FOOD ENVIRONMENT AND HEALTHFULNESS OF DIET IN THE POPULATION ATTENDING THE GOOD FOOD: LOCAL PROGRAM IN SOUTHERN ILLINOIS MAJOR PROFESSOR: Dr. Sara Long Roth Objective: Distinguish six attributes of the Good Food: Local program participants. Design: At the first class of each Good Food: Local course a survey was administered to all participants. Subjects and Setting: The study included participants age 18 or older who attended a Good Food: Local event during the months of June to September, 2013. Statistical Analysis: Statistical analyses used to analyze the data include: frequencies, Cross tabulations, Spearman Rank Test and Pearson's Correlation. Results: The population reported to consume more fruits and vegetables than the national average, live in close distance to a large grocery store, not be confined by cost when purchasing groceries and felt comfortable preparing meals from a recipe. The main barriers to purchasing local specialty crops are availability, convenience. and cost. Conclusions: Results of this study can be used in developing future curriculums for programs increasing familiarity with local specialty crops.

Made available in DSpace on 2015-03-04T19:56:48Z (GMT). No. of bitstreams: 0 Previous issue date: 17 / Nenhuma / Este trabalho está centrado nas práticas pedagógicas consideradas significativas pelos estudantes do Curso de Nutrição da Universidade do Vale do Rio dos Sinos – UNISINOS e no protagonismo das professoras que as desenvolvem. Procurou perceber se essas experiências significam inovação na perspectiva de uma ruptura paradigmática, compreendendo a inovação como um processo descontínuo, de rupturas com as formas tradicionais do ensinar e aprender. Dentro desse propósito buscou também compreender como os professores, percebidos como inovadores por seus alunos, construíram suas trajetórias docentes, identificando os processos que instituem suas práticas pedagógicas. Foram utilizados a metodologia qualitativa e os princípios da abordagem etnográfica na expectativa de compreender os processos no contexto social onde são produzidos, a partir de sua história e contingências de produção. Para a realização da pesquisa, foram selecionados, como interlocutores, trinta e nove alunos e quatro professores do Curso de Nutrição. / This work is based on the pedagogical practices that are considered significant by the students of the Nutrition Course at the Universidade do Vale do Rio dos Sinos – UNISINOS and the advocacy of the lecturers that developed these practices. It was sought to discover whether these experiences signified innovation in the sense of a paradigmatic break, understanding innovation as a discontinuous process, of ruptures with the traditional forms of teaching and learning. Within this goal, it was also sought to understand how the lecturers, seen as innovators by their students, constructed the route to follow as educators, identifying the processes instituted in their pedagogical practice. A qualitative methodology and the principles of an ethnographic approach were used in the expectation of understanding the processes in the social context under which they were produced, on the basis of their history and the contingencies of their production. To carry out the research thirty nine students and four lecturers from