The food experience involves much more than physical nourishment but also the practice of acquiring, preparing, and sharing food that defines the foodscape. This lesson will look at the term foodscape and describe its application to Mexican migrants developed in the thesis "Transnational Mexican Foodscapes in Colorado Springs" (Greenleaf…

Courses: Any communication course requiring a literature review, including, but is not limited to, Communication Research Methods and Communication Theory. Objectives: After completing this activity, students should be able to write better literature reviews by (1) locating a range of resources; (2) identifying a variety of relevant information…

Research methods is perceived as a technical and difficult topic by some students. Using role-play to teach it can make it more accessible, meaningful and engaging. Role-playing the familiar roles of customer and waiting staff at a restaurant and discussing the variables that may affect the size of tips can help students to learn some of the key…

As students progress through elementary school, they encounter mathematics concepts that shift from additive to multiplicative situations (NCTM 2000). When they encounter fraction problems that require multiplicative thinking, they tend to incorrectly extend additive properties from whole numbers (Post et al. 1985). As a result, topics such as …

The happy chatter and clatter of students bounce off the lunchroom walls at a Northside Elementary School in Sandpoint, Idaho as children eagerly gobble their food and slurp their drinks. Boys and girls with crinkled brown bag lunches filled with disposable products sit next to students with trays heaped with hot lunch and all manner of synthetic…

This article discusses the role of culture in language teaching and provides activities for introducing culture in the classroom, focusing on teaching context and methodology to integrate culture. The authors outline five activities that can be adapted to the language level and interests of students. Instructions for each activity include language…

In this article, the author describes the one 50-minute lunch period for all students, teachers, and staff members at James Hubert Blake High School in Silver Spring, Maryland. The one lunch period, which began in 2000, allows students to eat in certain areas of the school, including classrooms, hallways, and resource areas. Teachers use the lunch…

This book offers educators ideas, plans, games, and reproducibles for making the school cafeteria into an inviting place where students can learn and have fun. Chapter 1, "The Dreaded School Cafeteria Scene," discusses observing the big picture and getting others involved. Chapter 2, "What Could Be," helps create a vision of…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with an introduction to competency-based instruction, with sections on such topics as how to…

These materials are intended to help secondary vocational education instructors teach food service/food production skills in a competency-based, individualized manner. This volume includes the instructor's version of student course material, beginning with information on the articulation of identified high school competencies with postsecondary…

Designed as a "Participant's Manual" to be used as part of a "Chemical and Mercury Management in Schools Training," this document focuses on the policies and programs needed at the school and district level for safe and sustainable chemical and mercury management practices. This document is designed primarily for school…

The Big Mac can be effective tool in helping students achieve a better understanding of Japan. It can defeat Orientalist stereotypes about the Japanese--and also challenge young people who might have oversimplified notions of what exactly occurs when U.S. fast food chains take root in another culture. Many deride McDonald's as a villain…

This article describes how classroom discussion and field trips can be used to teach students with disabilities to engage in comparative shopping and informed choice making when they dine in fast food restaurants. (JDD)

This instructor's guide is a tool to help instructors promote the concepts of safe mercury and chemical management in schools. It contains three types of materials: (1) Guidance for the instructor/facilitator on conducting the training course (Section I); (2) A copy of all presentations with talking points as appropriate (Section II); and (3)…

Elementary teachers can help students consider how much trash they create by analyzing lunchroom waste. Students research the problem, brainstorm lists of items thrown away, and monitor the cafeteria, counting items and collecting data. They enter information into a spreadsheet which the class examines to search for alternatives. (SM)