Journal of Nutrition Education and Behavior
Volume 40, Issue 6 , Pages 399-400 , November 2008

Use of a Course Focused on Thomas Jefferson to Explore History, Cuisine, and Gardening Concepts

  • David H. Holben, PhD, RD

      Affiliations

    • Corresponding Author InformationAddress for correspondence: David H. Holben, Didactic Program in Dietetics, Ohio University, School of Human and Consumer Sciences, Athens, Ohio 45701; Phone: (740) 593-2875; Fax: (740) 593-0289

References 

  1. American Dietetic Association. Commission on Accreditation for Dietetics Education. http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/CADE.htmlAccessed September 15, 2008
  2. Carlin JM. From plum pudding to salsa. Nutr Today. 2001;36:17–18
  3. Food in American history. Nutr Today. 2001;36:19
  4. Grivetti LE, Corlett JL, Lockett CT. Food in American history part 2: Turkey – birth of a nation: colonialization to the revolution (1565-1776). Nutr Today. 2001;36:88–96
  5. Grivetti LE, Corlett JL, Lockett CT. Food in American history part 3: beans – revolution and expansion: the frontier experience (1776-1848). Nutr Today. 2001;36:172–181
  6. Fowler DL. Dining at Monticello. Chapel Hill, NC: The University North Carolina Press; 2005;
  7. Hatch PJ. The Gardens of Thomas Jefferson's Monticello. Charlottesville, Va: Thomas Jefferson Memorial Foundation; 1992;
  8. Thomas Jefferson Foundation. Thomas Jefferson's Monticello. Chapel Hill, NC: The University North Carolina Press; 2002;
  9. Kimball M. Thomas Jefferson's Cookbook. Charlottesville, Va: University of Virginia Press; 1976;
  10. Thomas Jefferson Foundation. Monticello—A Guidebook. Charlottesville, Va: Thomas Jefferson Memorial Foundation; 1997;
  11. Gunderson M. The Food Journal of Lewis and Clark—Recipes for an Expedition. Yankton, SD: History Cooks; 2003;
  12. Charles H. Wright Museum of African American History. Of the People—An African American Cooking Experience. Nashville, Tenn: Favorite Recipe Press; 1999;
  13. Thomas Jefferson Foundation. Monticello homepage. http://www.monticello.org/Accessed September 15, 2008
  14. Armstrong DL. A community diabetes education and gardening project to improve diabetes care in a northwest American Indian tribe. Diabetes Educ. 2000;26:113–120
  15. Gustafson A, Cavallo D, Paxton A. Linking homegrown and locally produced fruits and vegetables to improving access and intake in communities through policy and environmental change. J Am Diet Assoc. 2007;107:584–585
  16. Nanney MS, Johnson S, Elliott M, Haire-Joshu D. Frequency of eating homegrown produce is associated with higher intake among parents and their preschool-aged children in rural Missouri. J Am Diet Assoc. 2007;107:577–584

PII: S1499-4046(07)00992-X

doi: 10.1016/j.jneb.2007.09.012

Journal of Nutrition Education and Behavior
Volume 40, Issue 6 , Pages 399-400 , November 2008

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