Creator(s): Yarendy Lopez
Course: HSCI2500 Public Health Nutrition in the Community
During the eight weeks of service learning, I was partnered at East Boston Neighborhood Health Center (EBNHC). Part of my service learning at EBNHC included reviewing EBNHC food recipes and calculating the serving size and number of people each recipe served. The ingredients and calculations for each recipe are listed below, and I have also attached the actual recipes that will be distributed to EBNHC participants, where I have included my findings. The second part of my service learning project was to find three appropriate breakfast, lunch, and dinner recipes for a batch cooking workshop that EBNHC plans to incorporate into their Let’s Get Movin’ program.