Date of Graduation

5-2026

Document Type

Thesis

Degree Name

Bachelor of Science in Agricultural, Food and Life Sciences

Degree Level

Undergraduate

Department

Human Nutrition and Hospitality Innovation

Advisor/Mentor

Jamie Baum

Committee Member

Joanna Fiddler

Second Committee Member

Sun-Ok Lee

Abstract

Preventive strategies targeting modifiable lifestyle factors related to food, nutrition, and health are needed as chronic health conditions continue to rise. Nutrition literacy refers to having the knowledge and skills needed to obtain, understand, and apply nutrition information to make informed dietary decisions. Without adequate nutrition education and food security, vulnerable populations are at risk of malnutrition and poor dietary behaviors. Educational interventions that increase food literacy can help improve dietary choices and food selection skills.

The purpose of this creative project was to develop a nutrition education toolkit for Extension agents to implement among rural populations with low health literacy in Arkansas. As part of the Delivering Food, Exercise, and Nutrition Education for Disease Prevention (DFEND) initiative, the toolkit aims to improve food literacy through evidence-based educational materials covering food budgeting, shopping, and meal preparation skills. Toolkit content was created using an accessible design approach, including a PowerPoint presentation, fast-fact sheets, interactive activities, social media educational posts, and teaching outlines for Extension agents. Materials were created at or below a 6th-grade reading level and incorporated clear formatting and visual aids to support comprehension among audiences with lower health literacy.

The toolkit will be introduced through DFEND-101 Extension agent training workshops, where approximately 40 agents will learn to implement the educational material within rural communities across Arkansas. Future evaluation using post-training surveys will assess improvements in nutrition and physical activity literacy among agents and participants. This project provides a practical and accessible framework for delivering nutrition education in rural communities and has the potential to support improved food literacy and healthier dietary behaviors among underserved populations.

Keywords

Nutrition education; Food literacy; Rural populations; Nutrition literacy; Food selection skills

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