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Direct linkKaterina Michael; Michael A. Talias – Health Education Journal, 2024
Objective: To evaluate the effects of a nutrition education programme conducted during health education lessons on students' adherence to the Mediterranean Diet (MD) and their body mass index (BMI). Design: Quasi-experimental pre-test/post-test research design: two study conditions (intervention and control groups). Setting: Two urban schools, the…
Descriptors: Program Evaluation, Intervention, Health Promotion, Eating Habits
Adedokun, Omolola A.; Bastin, Sandra; Plonski, Paula; Najor, Jeannie; Cotterill, Debra – Journal of Extension, 2020
Super Star Chef is an experiential summer youth nutrition education and cooking program designed to enhance participants' nutrition knowledge, food preparation skills, cooking self-efficacy, and intention to eat more fruits and vegetables. In a program evaluation comprising a single-sample pretest-posttest design, participants' pretest and…
Descriptors: Nutrition Instruction, Youth Programs, Program Effectiveness, Summer Programs
Robbins, Lorraine B.; Ling, Jiying; Clevenger, Kimberly; Voskuil, Vicki R.; Wasilevich, Elizabeth; Kerver, Jean M.; Kaciroti, Niko; Pfeiffer, Karin A. – Journal of School Nursing, 2020
This study evaluated feasibility, acceptability, and preliminary efficacy of a 12-week "Guys/Girls Opt for Activities for Life" (GOAL) intervention on 10- to 13-year-old adolescents' body mass index (BMI), percent body fat, physical activity (PA), diet quality, and psychosocial perceptions related to PA and healthy eating.…
Descriptors: Intervention, Eating Habits, Physical Activity Level, Early Adolescents
Harley, Amy; Lemke, Melissa; Brazauskas, Ruta; Carnegie, Nicole B.; Bokowy, Lori; Kingery, Lisa – Journal of School Health, 2018
Background: National data confirm that youth are not eating recommended amounts of fruits and vegetables (F/V), legumes, and whole grains (WGs). Establishing plant-based eating patterns early in life may positively impact long-term health through tracking of adolescent eating patterns into adulthood and through potential associations between…
Descriptors: Grade 6, Grade 7, Eating Habits, Adolescents
Download full textHughes, Janette; Maas, Melanie – LEARNing Landscapes, 2017
In this article, we share an ethnographic case study of how we worked with a small group of marginalized grades 6, 7, and 8 students to both explore and create augmented reality (AR) to produce a class cookbook. We discuss how using AR helped students develop digital literacies skills and 21st century competencies, while at the same time,…
Descriptors: 21st Century Skills, Grade 6, Grade 7, Grade 8
Taber-Doughty, Teresa; Bouck, Emily C.; Tom, Kinsey; Jasper, Andrea D.; Flanagan, Sara M.; Bassette, Laura – Education and Training in Autism and Developmental Disabilities, 2011
Self-operated video prompting and video modeling was compared when used by three secondary students with mild intellectual disabilities as they completed novel recipes during cooking activities. Alternating between video systems, students completed twelve recipes within their classroom kitchen. An alternating treatment design with a follow-up and…
Descriptors: Cooking Instruction, Mental Retardation, Prompting, Video Equipment
Waltz, Josephine – Teaching Pre K-8, 2007
In this article, the author discusses how her sixth-grade students gained writing skills and learned to "dream big dreams." She wanted to celebrate literacy, and also create something that could raise funds to support literacy projects, so she challenged her students to write to their favorite authors and ask each for a recipe. The end result of…
Descriptors: High Risk Students, Cooking Instruction, Writing Skills, Writing Processes
