The Real Food program is based on the Social Cognitive Theory. It includes hands-on cooking and interactive discussion through five 2-hour lessons.Results of our pilot program showed that participants increased consumption of fruit and whole grains, decreased intake of processed foods, and were more likely to read nutrition facts and ingredient lists.
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Save time: use a pilot-tested program that is easy to deliver. We take all data analysis and impact statements off your plate, so you can spend more time doing what you love.
Contact the Real Food team directly: vhayman@uwyo.edu. Speak with an Educator who has delivered Real Food before.
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For more information, contact a University of Wyoming Nutrition and Food Safety Educator at nfs@uwyo.edu or Ask an Expert.
Email: nfs@uwyo.edu
Extension Educator: Vicki Hayman – (307) 746-3531
Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.
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