Assessing the Success of the “Good Food, Good Medicine” Program

This project included quantitative data collection, observation, and follow up interviews of participants of a food initiative hosted by Oregon State University Extension Office and Tribal Health and Family Services in Chiloquin, Oregon. The program provided health education and cooking classes to youth, as well as take-home bags of ingredients so that meals could be prepared at home, addressing food security issues alongside chronic illness prevention and overall wellness.