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Download full textSummer McVicker; Laura Paulsen; Anna Mlodzik; Allison Henry; Maren Wolff – Journal of Extension, 2024
Face-to-face cooking programs can positively impact food choices, fruit and vegetable intake, and cooking self-efficacy; however, little is known about virtual cooking programs. We studied the perceived acceptability of the virtual SWITCH Cooking School (SCS). Four monthly cooking classes were offered for each participating school. Classes…
Descriptors: Virtual Classrooms, Electronic Learning, Nutrition Instruction, Cooking Instruction
Davis, Niki; Rose, Ray – North American Council for Online Learning, 2007
This report examines the types of professional development necessary to implement successful online learning initiatives. The potential for schools utilizing online learning is tremendous: schools can develop new distribution methods to enable equity and access for all students, they can provide high quality content for all students and they can…
Descriptors: Professional Development, Inservice Teacher Education, Misconceptions, School Administration
