Reaching Tomorrow's Extension Customer: A Food and Health Needs Assessment
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| Title: | Reaching Tomorrow's Extension Customer: A Food and Health Needs Assessment |
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| Language: | English |
| Authors: | Morgan Szczepaniak, Sarah L. Francis, Ruth Litchfield, Ulrike Genschel, Shannon Coleman, Anirudh Naig |
| Source: | Journal of Extension. 2025 63(2). |
| Availability: | Clemson University Press. 116 Sigma Drive, Clemson, SC 29634. Tel: 864-656-7156; e-mail: journalofextension@clemson.edu; Web site: https://tigerprints.clemson.edu/joe/ |
| Peer Reviewed: | Y |
| Page Count: | 19 |
| Publication Date: | 2025 |
| Document Type: | Journal Articles Reports - Research |
| Descriptors: | Extension Education, Food, Health, Needs Assessment, Public Opinion, Preservation, Food Standards, Safety, Gardening, Cooking Instruction, Preferences, Program Length, Online Courses, Minority Groups, Hunger, Educational Attainment, Chronic Illness |
| Geographic Terms: | Iowa |
| ISSN: | 1077-5315 |
| Abstract: | The food and health needs and preferences of Iowans (n=452) were examined. The leading food and health information sources were online platforms, social media, and print media. Program topics with high participation likelihood were cooking, food preservation, food safety, and gardening. Short, low-cost, online programs were preferred. Extension use was more likely among those who identified as persons of color, Hispanic/Latino, or were food insecure (p < 0.030). Those with less education and chronic disease were less likely to be interested in Extension programming (p < 0.040). These results provide valuable information regarding future directions for Extension programming. |
| Abstractor: | As Provided |
| Entry Date: | 2025 |
| Accession Number: | EJ1482071 |
| Database: | ERIC |
| Abstract: | The food and health needs and preferences of Iowans (n=452) were examined. The leading food and health information sources were online platforms, social media, and print media. Program topics with high participation likelihood were cooking, food preservation, food safety, and gardening. Short, low-cost, online programs were preferred. Extension use was more likely among those who identified as persons of color, Hispanic/Latino, or were food insecure (p < 0.030). Those with less education and chronic disease were less likely to be interested in Extension programming (p < 0.040). These results provide valuable information regarding future directions for Extension programming. |
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| ISSN: | 1077-5315 |
