Project Grant 20246801542356
- This $750,000 project grant from the National Science Foundation's Technology, Innovation, and Partnerships program (CFDA 47.084) will fund research at the University of California, Los Angeles to address college food insecurity and promote healthy eating among vulnerable student populations. Over the one-year period from December 2022 through November 2023, the grantee and sub-awardee Chico State Enterprises will develop a framework for understanding barriers to and motivators for food...
- Delaware State University received a $149,690 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the 1890 Institution Capacity Building Grants Program (CFDA 10.216), effective February 1, 2026 through January 31, 2029. The award supports the development and delivery of a comprehensive culinary medicine educational curriculum designed to equip students with both evidence-based nutritional knowledge and hands-on culinary skills. Key...
- Purdue University received a $238,500 Project Grant award from the U.S. Department of Agriculture National Institute of Food and Agriculture under the Higher Education National Needs Graduate Fellowship Grants program (CFDA 10.210) to expand its graduate training program in food for health. The goal is to incorporate novel approaches to interdisciplinary training for students in food science, human nutrition, and human sciences with a focus on the relationship between food and gut health. Over...
- The Department of Agriculture's National Institute of Food and Agriculture (NIFA) awarded $969,999 under the Agriculture and Food Research Initiative (AFRI) federal grant program (CFDA 10.310) to Tufts University School of Medicine for the period January 1, 2022 through December 31, 2024. The project aims to improve the health and nutrition behaviors of early childhood education (ECE) providers through a randomized controlled workplace wellness initiative at diverse Head Start centers across the...
- The U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture awarded a $220,050 Project Grant to Rutgers, The State University under the USDA's Food and Agriculture Service Learning Program (CFDA 10.522). The 2-year grant, running from September 2023 to September 2025, will support the "The Farmpreneurs: Empowering Student Leaders to Increase Food Knowledge and Food Security in Their Urban Communities" project. Through this initiative, Rutgers will provide...
- Federal Grant Award Summary The Cook Project, funded by the Institute of Food Safety and Nutrition through the Food and Agriculture Service Learning Program (CFDA 10.522), received $240,000 in Project Grant funding awarded on September 15, 2025, with completion scheduled for September 14, 2027. The awardee, Mala'ai (doing business as Mala'Ai Garden), will deliver a two-year farm-to-school initiative centered on connecting students and educators in Hawai'i with locally grown foods and...
- Federal Grant Award Summary The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) awarded Merrimack College a $663,097 Project Grant on May 7, 2025, under the Diabetes, Digestive, and Kidney Diseases Extramural Research program (CFDA 93.847) to conduct a comprehensive evaluation of the updated federal nutrition standards for school meals implemented by the U.S. Department of Agriculture (USDA) in April 2024. The five-year project, concluding April 30, 2030, will assess the...
- Federal Project Grant Award Summary Chef Ann Foundation received a $250,000 project grant from the Institute of Youth, Family, and Community under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310) awarded March 1, 2026, with completion targeted for February 29, 2028. This design-phase project develops a comprehensive workforce training program for school food professionals in New York through a collaborative partnership between Erie Community College, Chef Ann Foundation, and...
- Grant Award Summary Good Nutrition Ideas LLC received a $385,000 Project Grant from the National Institute of Child Health and Human Development under the Child Health and Human Development Extramural Research program (CFDA 93.865), effective September 1, 2025, through August 31, 2026. The award supports the development of HOMEALS, a clinical decision support system (CDSS) designed to address nutrition-related health disparities among individuals with intellectual and developmental...
- The Texas State University was awarded a $274,984 Project Grant from the United States Department of Agriculture National Institute of Food and Agriculture under the Hispanic Serving Institutions Education Grants program (CFDA 10.223). The grant funds the LEADERS program, which seeks to empower and equip Hispanic students to become leaders in the fields of food security and community nutrition. Specifically, LEADERS will form a multi-level learning community supporting 167 undergraduates,...
** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** POOR DIETARY INTAKE AND FOOD INSECURITY ARE PUBLIC HEALTH CONCERNS AMONG COLLEGE STUDENTS. COOKING INTERVENTIONS FOR ADULTS HAVE BEEN SHOWN TO IMPROVE DIETARY BEHAVIORS AND FOOD RESOURCE MANAGEMENT, HOWEVER, THERE IS LIMITED RESEARCH ON NUTRITION AND CULINARY EDUCATION PROGRAMS SPECIFICALLY FOR COLLEGE STUDENTS. COLLEGE STUDENTS ALSO REPRESENT FUTURE LEADERSHIP IN NUTRITION-RELATED FIELDS. THE PROPOSED INTEGRATED (RESEARCH AND EDUCATION) PROJECT AIMS TO DEVELOP AND TEST A PEER-LED NUTRITION AND CULINARY EDUCATION CURRICULUM FOR COLLEGE STUDENTS. WE WILL CONDUCT SURVEYS AND INTERVIEWS WITH STUDENTS AND FACULTY/STAFF FROM MULTIPLE COLLEGES TO INFORM CURRICULUM DEVELOPMENT. THE CURRICULUM WILL BE BASED ON THE DIETARY GUIDELINES FOR AMERICANS AND TEACH STUDENTS HOW TO PREPARE HEALTHY MEALS ON A LIMITED BUDGET. WE WILL DEVELOP EVALUATION TOOLS ASSESSING PROCESS MEASURES AND OUTCOMES INCLUDING DIETARY INTAKE, COOKING, FOOD RESOURCE MANAGEMENT, AND FOOD SECURITY. WE WILL ASSESS THE FEASIBILITY AND ACCEPTABILITY OF THE INTERVENTION WITH A SAMPLE OF UNDERGRADUATE AND GRADUATE STUDENTS TO FACILITATE CURRICULUM REFINEMENT FOR FUTURE STUDIES AND DISSEMINATION. THE EDUCATION COMPONENT INVOLVES CREATING TRAINING RESOURCES FOR STUDENTS RELATED TO DEVELOPING, IMPLEMENTING AND EVALUATING NUTRITION AND CULINARY EDUCATION PROGRAMS. WE WILL PROVIDE TRAINING AND INTERNSHIPS FOR STUDENTS TO HELP DEVELOP AND DELIVER THE CURRICULUM, ALLOWING THEM TO BUILD LEADERSHIP SKILLS. THE CURRICULUM CAN BE OFFERED THROUGH EXPERIENTIAL LEARNING OPPORTUNITIES (I.E. DIETETIC INTERNSHIPS, PUBLIC HEALTH PRACTICA, SERVICE-LEARNING COURSES, OTHER VOLUNTEER/INTERNSHIP OPPORTUNITIES). CURRICULAR ACTIVITIES WILL BE MAPPED TO COMPETENCIES FROM THE ACCREDITATION COUNCIL FOR EDUCATION IN NUTRITION AND DIETETICS AND COUNCIL ON EDUCATION FOR PUBLIC HEALTH. THE LONG-TERM GOALS OF THIS PROJECT ARE TO EQUIP FUTURE NUTRITION AND HEALTH PROFESSIONALS WITH KNOWLEDGE, SKILLS, AND LEADERSHIP ABILITIES TO ADVANCE THE FIELD WHILE HELPING TO PREVENT DIET-RELATED CHRONIC DISEASES AND IMPROVE FOOD AND NUTRITION SECURITY AMONG COLLEGE STUDENTS.
Mod # | Description | ReasonForModification | Federal Obligation | Date |
|---|---|---|---|---|
| Not listed | $297.0k | 6/3/24 |