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Direct linkTherrien, Mona; Calder, Beth L.; Castonguay, Zakkary J. – Journal of Food Science Education, 2018
Students in the Didactic Program in Dietetics (DPD) at the University of Maine were exposed to the cheese-making process, within a lab setting of two hours, utilizing an accelerated recipe for a Queso Fresco-style cheese. The purpose of this project was to provide students with a novel, hands-on learning experience, which covered concepts of…
Descriptors: Teaching Methods, Dietetics, Food, Learning Experience
Download full textMontana Office of Public Instruction, 2019
The Youth Risk Behavior Survey (YRBS) is an epidemiologic surveillance system that was established by the U.S. Centers for Disease Control and Prevention (CDC) to help monitor the prevalence of behaviors that not only influence youth health, but also put youth at risk for the most significant health and social problems that can occur during…
Descriptors: High School Students, Health Behavior, National Surveys, Risk
Montana Office of Public Instruction, 2017
The Youth Risk Behavior Survey (YRBS) is an epidemiologic surveillance system that was established by the U.S. Centers for Disease Control and Prevention (CDC) to help monitor the prevalence of behaviors that not only influence youth health, but also put youth at risk for the most significant health and social problems that can occur during…
Descriptors: Health Behavior, High School Students, National Surveys, Risk
Montana Office of Public Instruction, 2011
The Youth Risk Behavior Survey (YRBS) is an epidemiologic surveillance system that was established by the U.S. Centers for Disease Control and Prevention (CDC) to help monitor the prevalence of behaviors that not only influence youth health, but also put youth at risk for the most significant health and social problems that can occur during…
Descriptors: Reservation American Indians, American Indian Students, Comparative Analysis, Urban Schools
Peer reviewedSirota, Lorraine Handler – Journal of Chemical Education, 1984
Surveyed dietetics directors (N=186) and biochemistry instructors (N=153) on topics emphasized in biochemistry courses for dietetics and nutrition students. Results indicate a consistent pattern of variation in topics emphasized and that this variation is influenced by whether students in other major fields are also in a course. (JN)
Descriptors: Biochemistry, College Science, Course Content, Dietetics
