 |
 |
 |
   |
| Diet & Cancer Research |
| Ask the Expert |
| For Kids |
| Personal Stories |
| Classes & Resources |
| Recipes |
| Media Room |
| Support Us |
| Search: |
 |
The eight-class series was held three times as part of the faculty/staff wellness program. A survey was given to the participants and the results, which were illustrated on posters created by Elon’s wellness coordinator Cindy Novak, R.N., and presented at the National Wellness Institute’s weeklong National Wellness Conference in Stevens Point, Wis., pointed clearly to the positive impact the classes had on the Elon campus community. According to the survey, 90 percent of the participants said their diet had already changed for the better because of the course. Fifty percent said they would definitely make dietary habit changes in the future, and a full 100 percent indicated that they would at least “probably” make these changes. Many of the survey respondents described changes they and their families were making as a result of the course, such as eating less meat, choosing more whole grains, and discovering vegetables they had never eaten before. The Cancer Project News, Fall 2006
|
|
||
| The Web site
does not provide medical or legal advice.
|
||||
A new class at North Carolina's Elon University was a big hit this year—but
the class wasn’t for the students. A new survey of participants in
The Cancer Project’s Food for Life nutrition and cooking classes held
for university faculty revealed the effectiveness of the course in getting
people to adopt healthier eating habits by moving toward a vegetarian diet.