This study aims to contribute to the understanding of food for health as educational content in Home and Consumer Studies (HCS), specifically targeting three educational functions: (i) qualification, (ii) socialization, and (iii) subjectification. Data came from a comprehensive case study, where one school class and two HCS teachers were followed…

Fruit and Vegetable Prescription (FVRx) Programs combine produce prescriptions and nutrition education to reduce fruit and vegetable consumption barriers and promote health among low-income patient populations. This study examined whether a multi-level FVRx intervention model with intensive education improves dietary behaviors, food security, and…

Education for sustainable development is essential for the well-being of present and future generations and is one of the key objectives in the discipline of home economics. The purpose of this research was to ascertain whether in-service teachers of home economics recognise the opportunities to educate students about sustainable development in…

Food literacy (FL) has become a key concept for many family and consumer sciences/home economics (FCS/HE) professionals, especially those with specializations in dietetics and nutrition, food studies, and education. References to food literacy have grown exponentially since its first mention in the 1990s (Begley & Vidgen, 2016) and are used…

Nutritional warnings are intended to enable citizens to make informed choice by clearly identifying food products with excessive content of nutrients associated with noncommunicable diseases. The efficacy of this public policy is expected to improve if accompanied by communication campaigns that raise awareness of the existence of nutritional…

Consumer culture and neoliberalism have significantly influenced contemporary globalised, Western(ised) and highly visual societies. These influences have also infiltrated physical education settings, contributing to market-driven surveillance of physical education teachers' physical appearance. This paper examines the reflections of a group of…

In the face of the $44 billion market--and rising--for foods labeled as "natural" (despite any formal regulatory oversight on the use of this term), this article examines multiple complex layers of community literacies and movements involving foods labeled as "natural," including an increasing availability of…

The purpose of this study was to determine preservation practices, perceived barriers, and likelihood of parents with young children to home preserve food in the future. Implications of this research relate to family and consumer sciences professionals who endeavor to improve fruit and vegetable intake and provide resources to families and…

Although many consumers perceive locally produced, fresh fruits and vegetables to be healthier, they might not have the knowledge and skills to retain optimal nutritional quality following harvest or purchase. We surveyed Ohio farmers market consumers' and managers' knowledge and interests related to maximizing nutritional value of produce.…

Healthy lifestyles education (HLE) is defined as nutrition and physical activity education aimed at controlling or preventing serious health issues. The purpose of the study reported here was to determine knowledge and behaviors of Extension Family and Consumer Sciences (FACS) and 4-H agents concerning HLE. Eighty-five and 86% of FACS and 4-H…

The protection of European consumers from the false or misleading scientific and nutritional claims of food manufacturers took a step forward with the recent opinions of the European Food Safety Authority (EFSA). As a risk assessment agency, the EFSA recently assessed and rejected a vast number of food claim forcing the withdrawal of many claims…

Delivering nutrition education using the Internet could allow educators to reach larger audiences at lower cost. Low-income adults living in a rural community participated in focus groups to examine their interest in, experience with, and motivators to accessing nutrition education online. This audience described limited motivation in seeking…

Objective: To develop nutrition criteria consistent with Australian dietary guidelines encouraging fruit and vegetable consumption for branding recipes with the "Go for 2&5" campaign message. Design: Dietary policies, guidelines, food selection guides, nutrient targets, existing consumer education programs' nutrition criteria, food…

An increase in consumer interest in functional foods provides an opportunity for FCS educators to use this topic in Extension programming to promote current nutrition recommendations. The Functional Foods for Life Educational Programs (FFL) are a curriculum of six evidence-based mini-seminars that highlight specific functional foods that have the…

Objective: To determine whether differences in nutrition knowledge affected how women (a high-involvement group) interpreted intrinsic cues (ingredient list) and extrinsic cues ("all natural" label) on food labels. Methods: A 2 (intrinsic cue) x 2 (extrinsic cue) x 2 (nutrition knowledge expert vs novice) within-subject factorial design…