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Utilization of Trained Volunteers in a Food and Nutrition Education Program
Author(s) -
Hillers Virginia N.,
Peñaranda Cindy W.,
Jennings Gladys E.
Publication year - 1989
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x8901800105
Subject(s) - agency (philosophy) , food service , medical education , service (business) , nutrition education , psychology , medicine , gerontology , business , marketing , sociology , social science
Master Food Preserver is a Cooperative Extension program that uses a team of professionals and volunteers to teach safe food‐handling techniques. A study of the Master Food Preserver program was conducted in the Pacific Northwest to investigate the factors that are essential for satisfactory incorporation of volun teers into a food and nutrition education program. Survey results showed that Master Food Preserver volunteers wanted to be trained in both application and theory. Preferred teaching methods were demonstration, lecture, and group dis cussion. The level of fulfillment that volunteers expressed and the number of hours served as a volunteer were significantly related to loyal attitudes toward the sponsoring agency. Volunteers said that having opportunities to help others, to receive reliable up‐to‐date information, and to improve their skills were strong motivational factors for their continued service. In one year, the 372 volunteers who served in Washington State returned service valued at $60,000 more than the cost of their training.