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The objective of the study was to determine the effectiveness of two nutrition education modules for use by food banks in a mobile kitchen for training of food service employees of feeding sites in remote areas. Demographic information and nutrition knowledge were assessed using two validated instruments. The modules included nutrition, use of the Food Guide Pyramid to select foods, and food safety. Mean post-test score differed significantly (p < 0.001) from mean pre-test scores. The retention test scores differed significantly from pre-test scores (p < 0.001), indicating that participants learned and retained knowledge over time. The study demonstrated a need for nutrition training for participants who use the food bank. Copyright © 2001 by Aspen Publishers, Inc. [ABSTRACT FROM AUTHOR]