{"id":65714,"date":"2025-02-17T07:46:55","date_gmt":"2025-02-17T12:46:55","guid":{"rendered":"https:\/\/blogarchive.utc.edu\/news\/?p=65714"},"modified":"2025-02-24T08:50:52","modified_gmt":"2025-02-24T13:50:52","slug":"cookbook-written-by-mph-students-combats-picky-eating-for-little-foodies","status":"publish","type":"post","link":"https:\/\/blogarchive.utc.edu\/news\/2025\/02\/cookbook-written-by-mph-students-combats-picky-eating-for-little-foodies\/","title":{"rendered":"Cookbook written by MPH students combats picky eating for \u2018little foodies\u2019\u00a0"},"content":{"rendered":"
\"Brittany

Brittany Rogers (left), Erica Carr and their instructor Emily Maddux in the nutrition lab in UTC’s Metropolitan Building.<\/p><\/div>\n

When Erica Carr and Brittany Rogers started their community nutrition experiential learning hours last semester, they didn\u2019t expect to <\/span>write a cookbook.<\/span><\/b><\/a>\u00a0<\/span><\/p>\n

As students in the Master of Public Health (MPH) program at the University of Tennessee at Chattanooga, they worked with the Chattanooga Food Center\u2019s annual Good Food Fair\u2014an event that introduces families to healthy foods in a fun, interactive way.<\/span>\u00a0<\/span><\/p>\n

The Chattanooga Food Center wanted to go beyond a one-day event by collaborating with MPH students themselves. That\u2019s when Emily Maddux, a lecturer in the MPH program, assigned Carr and Rogers to the project.<\/span>\u00a0<\/span><\/p>\n

\u201cBecause we have competencies related to clinical, food service and community public health, we have to provide the students with opportunities from all those areas,\u201d Maddux explained. \u201cStudents might have their mind set on what they want to do eventually, but that\u2019s the beauty of our program. They have to be involved in all those other areas.\u201d<\/span>\u00a0<\/span><\/p>\n

The result of the collaboration was a digital cookbook titled \u201cCooking Adventures for Little Foodies,\u201d designed specifically for children who are picky eaters or have sensory-related food issues. The cookbook is packed with simple and nutritious breakfast, lunch and dinner recipes.<\/span>\u00a0<\/span><\/p>\n

\u201cWe wanted it to be for kids if they were looking at it, but also for parents,\u201d said Rogers, who graduated with an athletic training degree from Texas State University in 2017. \u201cIf a kid was like, \u2018Hey, this is what I want to cook,\u2019 then the parents can look at it and use it as a resource.\u201d<\/span>\u00a0<\/span><\/p>\n

Carr, who described herself as a \u201cnutrition nerd,\u201d said that she has experience working with young children and understands that not all kids have the same eating patterns\u2014especially those who have sensitivities to certain tastes and textures.<\/span>\u00a0<\/span><\/p>\n

\"A

A section of “Cooking Adventures for Little Foodies” by Erica Carr and Brittany Rogers.<\/p><\/div>\n

\u201cHow to give them the most nutritionally balanced meals they\u2019ll actually enjoy\u2014it can be tricky,\u201d said Carr, a 2018 graduate of UT Knoxville with a degree in psychology.<\/span>\u00a0<\/span><\/p>\n

The pair spent about two weeks developing the cookbook, selecting recipes that would appeal to children while also being easy for parents to prepare.\u00a0<\/span>\u00a0<\/span><\/p>\n

They used U.S. Department of Agriculture-backed nutrition guidelines and structured the book with different meal sections. They also included interactive elements\u2014such as kitchen safety tips and age-appropriate cooking tasks\u2014so kids could get involved.<\/span>\u00a0<\/span><\/p>\n

\u201cWe came up with a draft including breakfast, lunch and dinner, and then going backwards using the USDA to help us make interactive pages for different age groups,\u201d Rogers said. \u201cIf we have a 3-year-old, how can they help in the kitchen?\u201d<\/span>\u00a0<\/span><\/p>\n

The Chattanooga Food Center provided guidance along the way, giving Carr and Rogers plenty of creative freedom.<\/span>\u00a0<\/span><\/p>\n

\u201cThey were very open to our ideas,\u201d Carr said. \u201cIt was very encouraging.\u201d<\/span>\u00a0<\/span><\/p>\n

The cookbook is now available on the<\/span> Chattanooga Food Center website<\/span><\/b><\/a> and is free for the public to view and download.<\/span>\u00a0<\/span><\/p>\n

Associate Professor and MPH Program Director Amir Alakaam said that students in the program don\u2019t have to wait for an internship opportunity to gain real-world experience and address local community needs. It can all be accomplished while in class.<\/span>\u00a0<\/span><\/p>\n

\u201cOur programs, especially in terms of nutrition and dietetics\u2014compared to others in the state\u2014offer hands-on experience and contributions to the community,\u201d Alakaam said.<\/span>\u00a0<\/span><\/p>\n

He emphasized that projects like this help the program stand out.<\/span>\u00a0<\/span><\/p>\n

\u201cStudents in the MPH program know how important it is to get the accurate information outside,\u201d he said. \u201cIt\u2019s not just recipes from all over the place that do not have a scientific basis. All of their resources are from the USDA, where all information related to nutrition should come from.\u201d<\/span>\u00a0<\/span><\/p>\n

For Carr and Rogers, seeing their book on Chattanooga Food Center\u2019s website is rewarding.<\/span>\u00a0<\/span><\/p>\n

\u201cIt feels good,\u201d Carr said. \u201cIt\u2019s pretty cool to have our names on there.\u201d<\/span>\u00a0<\/span><\/p>\n

\"A

A recipe included in “Cooking Adventure for Little Foodies.”<\/p><\/div>\n

Learn more<\/h4>\n

Visit UTC<\/span><\/a>\u00a0<\/span><\/p>\n

UTC Health and Human Performance<\/span><\/a>\u00a0<\/span><\/p>\n

Master of Public Health<\/span><\/a>\u00a0<\/span><\/p>\n

Read \u201cCooking Adventures for Little Foodies\u201d<\/span><\/a>\u00a0<\/span><\/p>\n

How to apply<\/span><\/a>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

When Erica Carr and Brittany Rogers started their community nutrition experiential learning hours last semester, they didn\u2019t expect to write a cookbook.\u00a0As students in the Master of Public Health (MPH) program at the UTC, they worked with the Chattanooga Food Center\u2019s annual Good Food Fair\u2014an event that introduces families to healthy foods in a fun, interactive way.\u00a0<\/p>\n

Continue Reading <\/a><\/span><\/p>\n","protected":false},"author":2000,"featured_media":65722,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_ef_editorial_meta_date_first-draft-date":"","_ef_editorial_meta_paragraph_assignment":"","_ef_editorial_meta_checkbox_needs-photo":"","_ef_editorial_meta_number_word-count":"","_ef_editorial_meta_checkbox_slider":"","_ef_editorial_meta_checkbox_featurette":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[661,70,15,56,3,7712,52,12806,64],"tags":[122231,125202,125203,123827,123211,125201,123828,72870,124776,123829],"class_list":{"0":"post-65714","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-academics","8":"category-campus","9":"category-college-of-health-education-and-professional-studies","10":"category-community","11":"category-faculty-and-staff","12":"category-graduate-school","13":"category-health-and-human-performance","14":"category-news","15":"category-students","16":"tag-amir-alakaam","17":"tag-brittany-rogers","18":"tag-chattanooga-food-center","19":"tag-creating-the-mocs-experience","20":"tag-emily-maddux","21":"tag-erica-carr","22":"tag-leveraging-our-special-place-as-chattanoogas-university","23":"tag-master-of-public-health","24":"tag-mocs-learn-mocs-do-mocs-lead","25":"tag-operating-with-excellence","26":"entry"},"yoast_head":"\nCookbook written by MPH students combats picky eating for \u2018little foodies\u2019\u00a0 | UTC News Archive: Jul 2007 - 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