Division of Kinesiology & Health, College of Health Sciences, University of Wyoming, Laramie (Dr Porter and Ms McCrackin); and Department of Economics and Finance, College of Business, Laramie, Wyoming (Dr Naschold).
Correspondence: Christine M. Porter, PhD, Division of Kinesiology & Health, College of Health Sciences; University of Wyoming, 1000 E. University Ave, Dept 3196, Laramie, WY ([email protected]).
The authors thank Alyssa Wechsler for her help with the review of the minigrants and health literature and they are also grateful to all of the study participants.
This work was supported in part by the Food Dignity project, funded by Agriculture and Food Research Initiative Competitive grant no. 2011-68004-30074 from the USDA National Institute of Food and Agriculture (www.fooddignity.org). The minigrant awards were supported by a University of Wyoming College of Health Sciences Graduate Student Research grant.
McCrackin's work for this project was supported by the Food Dignity project, first as a graduate assistant with Porter and then as a part-time employee with that project. Porter is the principal investigator and project director for Food Dignity. The minigrant awards were paid for with a University of Wyoming College of Health Sciences Graduate Student Research grant that McCrackin received. Naschold has no funding or conflicts of interests to declare.
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