BEH designed and delivered an interactive 1.5 hour workshop on the principles of health equality and health equity for community nutrition educators. Training materials for the community nutrition educators were tailored to their activities, including leading cooking demonstrations, providing information on food assistance programs and developing healthy recipes. The workshop described the complex interactions of non-health sectors on barriers to food access faced by underserved populations in Maryland. BEH's training materials emphasized the need to create a culturally and linguistically appropriate environment for community members with culturally appropriate recipes and opportunities for community members to share culturally specific cooking techniques. 

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