Isabella Alobele, Lori Johnson, Hillary MacMichael, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, and Melissa J. Vilaro.
Taste of Culture is a culinary-based Extension program that integrates cultural exploration, culinary skills, and evidence-based health benefits of cooking with herbs and spices. This publication provides an overview of several key topics relevant to the curriculum review and update. It describes the systematic review and feedback process, highlighting topics associated with high-quality health education (e.g., culturally relevant language, message framing, health literacy, engagement, visual design, program goals, learning objectives). This is the second publication in a two-part series related to the Taste of Culture curriculum.
Floridians’ Perceptions of Heat-Related Illnesses (HRI)
Ashley McLeod-Morin, Astrid Ericson, Karlibeth Leitheiser, Angela B. Lindsey, Lisa Lundy, Ricky Telg, and Tracy Irani.
This publication describes Florida residents’ perceptions of heat-related illnesses (HRI), their perceived knowledge about HRI, and trusted sources when seeking information about HRI. This resource was developed to help Extension faculty better understand how Florida residents think about rising temperatures and HRI so they can better support their clientele through education and communication.
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