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Danielle Boucher; Dominique Beaulieu; Dominic Simard – Health Education & Behavior, 2024
Cooking at home is associated with health benefits, and 10- and 11-year-old children are capable of participating in meal preparation. However, opportunities for children to cook at home have declined. This study aimed to identify determinants of the frequency and the intention to cook at home in fifth graders using the Theory of Planned Behavior…
Descriptors: Foreign Countries, Grade 5, Elementary School Students, Cooking Instruction
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Diplock, Kenneth J.; Jones-Bitton, Andria; Leatherdale, Scott T.; Rebellato, Steven; Hammond, David; Majowicz, Shannon E. – Journal of School Health, 2019
Background: We explored priority areas of food safety education needed by high-school students within Ontario, Canada. Methods: We analyzed transcripts from semistructured interviews with 20 experts in food safety, food safety education in youth, and high-school education in Ontario. Inductive thematic analysis was used to identify priority food…
Descriptors: Foreign Countries, Food, Safety Education, High School Students
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Luongo, Gabriella; Tucker, Rochelle; Hutchinson, Crystal; Dhaliwal, Rosie – Journal of International Students, 2018
The Community Cooking Workshops (CCWs) are free, bi-weekly, hands-on, cooking and nutrition education workshops for international students facilitated by the Simon Fraser University (SFU) Peer Health Educators (PHEs). The impacts of the CCWs on international student nutrition knowledge, behavior change, and social outcomes were examined. Data was…
Descriptors: Foreign Countries, Cooking Instruction, Nutrition Instruction, Health Promotion
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Hughes, 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
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Cormier-MacBurnie, Paulette; Doyle, Wendy; Mombourquette, Peter; Young, Jeffrey D. – European Journal of Training and Development, 2015
Purpose: This paper aims to examine the formal and informal workplace learning of professional chefs. In particular, it considers chefs' learning strategies and outcomes as well as the barriers to and facilitators of their workplace learning. Design/methodology/approach: The methodology is based on in-depth, face-to-face, semi-structured…
Descriptors: Hospitality Occupations, Workplace Learning, Foreign Countries, Informal Education
Dimeny, Ervin, Comp.; Williamson, Deborah, Comp.; Yates, Lisa, Comp.; Hinson, David, Comp. – Urban Institute, 2019
The apprenticeship movement is reshaping skills, policies, and programs in the United States at a critical moment in our country's history. This reader offers a chorus of voices emanating from different countries and populations, echoing commitment to bright, sustainable workforce futures through a well-crafted approach to this talent development…
Descriptors: Apprenticeships, Foreign Countries, Vocational Education, Outcomes of Education
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Hou, Hsiao-I – English Language Teaching, 2014
The purpose of this study is to demonstrate how to integrate two in-house specialized corpora into a university-level English for Specific Purposes (ESP) course for nonnative speakers of English. The ESP course was an introductory level of wine tasting for Applied English Department students at a university specializing in hospitality in Taiwan.…
Descriptors: Teaching Methods, Vocabulary Development, Computational Linguistics, Cooking Instruction
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Mead, Erin L.; Gittelsohn, Joel; Roache, Cindy; Corriveau, André; Sharma, Sangita – Health Education & Behavior, 2013
Diet-related chronic diseases are highly prevalent among indigenous populations in the Canadian Arctic. A community-based, multi-institutional nutritional and lifestyle intervention--Healthy Foods North--was implemented to improve food-related psychosocial factors and behaviors among Inuit and Inuvialuit in four intervention communities (with two…
Descriptors: Dietetics, Eating Habits, Chronic Illness, Health Promotion
Northwest Territories Dept. of Education, Yellowknife. – 1992
This profusely illustrated book of recipes encourages the use of foods in children's learning activities, especially foods that are harvested in the Northwest Territories of Canada and that play a role in health maintenance. The activities described also provide an opportunity for children to experience new foods. Introductory material includes…
Descriptors: Cooking Instruction, Early Childhood Education, Foods Instruction, Foreign Countries
Northwest Territories Dept. of Education, Yellowknife. – 1992
This guide for parents and teachers encourages the use of foods in children's learning activities, especially foods that are harvested in the Northwest Territories of Canada and that play a role in health maintenance. The activities also provide an opportunity for children to experience new foods. Sections in the guide discuss: (1) nutrition,…
Descriptors: Child Development, Cooking Instruction, Early Childhood Education, Foods Instruction
Alberta Dept. of Education, Edmonton. Curriculum Standards Branch. – 1997
With this curriculum guide, teachers can assist secondary students in Alberta (Canada) in meeting the following objectives: develop skills that can be applied in their daily lives, refine career planning skills, develop technology-related skills in food preparation and service, enhance employability skills, and apply and reinforce learning from…
Descriptors: Career Development, Competency Based Education, Cooking Instruction, Curriculum Guides
British Columbia Dept. of Education, Victoria. Curriculum Development Branch. – 1983
This career preparation curriculum outline for the hospitality/tourism industry is intended to provide secondary and postsecondary learning outcomes for completion of program requirements. The guide is organized into four sections. Section one presents an overview of the program, of the philosophy of career education, and of the organization and…
Descriptors: Behavioral Objectives, Bookkeeping, Career Development, Career Education