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Direct linkAbdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P. – Journal of Food Science Education, 2017
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…
Descriptors: Cooking Instruction, Comparative Analysis, Instructional Effectiveness, Lecture Method
Simons-Morton, Bruce; Haynie, Denise; O'Brien, Fearghal; Lipsky, Leah; Bible, Joe; Liu, Danping – Journal of American College Health, 2017
Objective: To examine changes in health behaviors among US emerging adults 1 year after high school. Participants: The national sample of participants (N = 1,927), including those attending 4-year college/university (n = 884), 2-year colleges/technical schools (n = 588), and no college (n = 455), participated in annual spring surveys 2013-2014.…
Descriptors: Health Behavior, Young Adults, College Students, Two Year College Students
Berg, Carla J.; An, Lawrence C.; Ahluwalia, Jasjit S. – Community College Journal of Research and Practice, 2013
Given the demographic differences among two-year colleges and four-year universities and the relatively limited access to health education and campus-based health resources, this study compares the frequency of limiting dietary fat intake and exercising among two- and four-year college students. A total of 2,265 undergraduate students aged 18-25…
Descriptors: Community Colleges, Student Characteristics, Eating Habits, Dietetics
