BS Nutrition. The Pennsylvania State University
MS Nutrition. Texas Woman's University
PhD Nutrition. Virginia Polytechnic Institute and State University
Director for the Center for Healthy Living, a partnership between the Department of Food Science and Human Nutrition and the Youth Learning Institute. Provides leadership and support for the development, integration, coordination, implementation and evaluation of educational programs in nutrition, health and wellness to include reaching new, emerging, and underserved audiences through the Center. Provides leadership for the development, implementation, and evaluation of a comprehensive program planning process and reporting system that demonstrates the impact of programs conducted.
Provides leadership to the Expanded Food and Nutrition Education Program (EFNEP), including coordination, supervision, fiscal management, and program evaluation. EFNEP is a federally funded program that helps children, youth and young families with limited resources develop the knowledge, skills, attitudes, and behavior needed to improve their diet and health.
Influences of socioeconomic, cultural, and ecological factors on food choices, and nutrient intake, food purchasing and preparation practices, and level of food security among limited resource audiences: Exploring the relationships of individual, dietary, and environmental factors that influence behavior, which may be associated with food choices. Impact of Food Assistance on Nutritional Practices of Limited Resource and Under-served Audiences: Examining the food and nutrition practices of audiences, and analyzing the relationship between diet-related chronic diseases such as obesity, diabetes, and hypertension and dietary practices. Nutrition education: Impact of nutrition education on dietary adequacy, food and nutrition practices of limited resource audiences. Use comparative models to determine the value of alternative educational interventions. Assess the effectiveness of school-based interventions.
Fleischhacker S, Cason KL, Achterberg C. You had peas today?: A pilot study comparing a Head Start childcare center's menu with the actual food served. Journal of the American Dietetic Association. 2006;106(2): 277-280.
Cason KL, Nieto Montenegro S, Chavez Martinez A. Food choices, dietary acculturation, and nutrition education opportunities of Hispanic migrant farm workers in Pennsylvania. Topics in Clinical Nutrition. 2006;21(2): 145-158.
Cason KL. Family Mealtimes: More than just eating together. Journal of the American Dietetic Association. 2006;106(4):352-353.
Cason KL, Logan B. Educational intervention improves fourth-grade schoolchildren’s nutrition and physical activity knowledge and behaviors. Topics in Clinical Nutrition. 2006; 21(3):234-240.
Fleischhacker, S., Cason, KL, Achterberg, C. 2006. A start to educating Head Start preschoolers on fruits and vegetables. Forum for Family and Consumer Issues. 11(2). ISSN 1540 5273. Available at: http://www.ces.ncsu.edu/depts/fcs/pub/11_2/ra1.html.
Fleischhaker S, Cason KL, Achterberg C. 2007. Always a Vegetable at Dinner. Journal of Hunger and Environmental Nutrition. 1(4):55-68.
Condrasky M, Corr AQ, Cason KL. 2007. Cooking camp provides hands-on nutrition education opportunity. Journal of Culinary Science and Technology. 5(4):37-52.
Kamps, J, Condrasky, M, Cason, KL. 2008. ‘What’s Cooking?’ Culinary Nutrition Education at the Supermarket. The Forum for Family and Consumer Sciences. 13(1). Online: http://ncsu.edu/ffci/publications/2008/v13-n1-2008-spring/Kamps-Condrasky-Cason.php.
Cason KL. 2009. Everybody's Different, A positive approach to teaching about health, puberty, body image, nutrition, self-esteem and obesity prevention. Journal of Nutrition Education and Behavior. 41(2):148.
Reinhardt Howarth EL, Cason KL, Condrasky, M. 2009. Comparison of the Effectiveness of Two Cooking Education Strategies for Adults: The Recipe Method and The Pantry Method. Topics in Clinical Nutrition. 24(1)35-46.
Cason KL, Gamboa Acuna M, Hernandez Garbanzo Y. 2009. The food and culture of Costa Rica. In Food and Cultural Issues for the Culinary, Hospitality and Nutrition Professions Editor: Sari Edelstein, PhD, RD, Simmons College, Boston, Massachusetts. Status: In Press.
Nieto Montenegro S, Cason KL. 2009. Design and Implementation of Food Safety Programs in the Food Industry. CRC Press Series on Contemporary Food Engineering Processing Effects on Safety and Quality of Foods. Editor: Enrique Ortega-Rivas. Status: In Press.
Chavez-Martinez A, Cason KL, Mayo R, Nieto-Montenegro S, Williams J, Haley-Zitlin V. 2009. Assessment of predisposing, enabling and reinforcing factors toward food choices and healthy eating among Hispanics in South Carolina. Topics in Clinical Nutrition. Status: In press.
Professional society activity:
American Dietetic Association
Society for Nutrition Education
Institute of Food Technologists
American Association of Family and Consumer Sciences
Epsilon Sigma Phi
National Extension Association of Family and Consumer Sciences
Honors and awards:
Anita Owen Award of Recognition for Innovative Nutrition Education. American Dietetic Association
Joann Heppes Excellence in Nutrition Education Memorial Award. American Dietetic Association
Society for Nutrition Education Public Health Nutrition Division Program Award
Epsilon Sigma Phi Administrative Leadership Award
Epsilon Sigma Phi State and National Mid-Career Awards
Two Bronze Telly Awards for Lucy’s Tasty Treasures Promotional DVD and for educational DVDs
Millennium award for Lucy's Tasty Treasures
Nutrition 802 Physical Activity and Nutrition Behavioral Research
FDSC 450 Sections 03 and 04. Creative Inquiry