Food, cooking, and eating are commonly used as contexts or legitimations to teach and communicate science. However, for teaching to have contextual credibility, the relationship between subject and context is a relevant area of study. The present contribution describes an analysis of curricula from three Nordic countries shedding light on…

Objective: We investigated how students' interest in healthy eating changed after the introduction of on-site school lunch, prepared on campus, at a Japanese junior high school. Design: One-year follow-up study. Setting: Participants were 166 students in their second year of study at a public junior high school in Japan which introduced an on-site…

Purpose: This paper examines the views of Australian primary school parents regarding the food and nutrition education (FNE) curriculum. Associations with personal values (Universalism and Hedonism) and demographic measures were also explored. Design/methodology/approach: An online survey was conducted among 787 parents in March 2021. Parents…

Nowadays, unhealthy dietary habits, insufficient food knowledge, and lack of manual skills are typical issues among primary and secondary school students in China. To help students build up a strong constitution and life wisdom, Weifang Hansheng School of Shandong developed a food education course. This paper expounds on the course framework,…

Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers' and students' perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and…

Objectives: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. Methods: A systematic review of the…

We live in the most complex food environment in human history. Our global food system, which rose over the course of the 20th and early 21st centuries, has had an enormous impact on what and how we eat. This arrangement, currently dominated by a small number of "agri-food" companies, has produced an abundance of inexpensive, readily…

Up to 250 children of different ages can be seen when entering Sekolahku-MySchool (SMS) in Yogyakarta, Indonesia, integrated and happily engaged, indoors or outdoors, in sustainable activities as part of their everyday learning. With ages ranging from 16 months to 13 years, the children engage in learning typical academic skills and techniques…

Growing from a multi-year and multidisciplinary research and applied arts investigative team based in North America, this essay presents a model of how performative engagements contribute to individual behavioural change in wellness practices. To be even more specific, this essay analyses and theorises the mechanisms involved in the application of…

This article reports results from a questionnaire that assessed the frequency and type of nutrition questions asked at emergency food programs to determine if Extension professionals need to increase direct outreach efforts. Emergency food program workers (n = 460) were recruited via mail to complete a self-administered survey. More than one-third…

An illustrated, self-contained packet, the resource materials contained in this guide are designed for adaptation to K-8. The resources and ideas presented here are designed to encourage utilization of the outdoors as a learning resource. While intrinsically multidisciplinary, the activities are particularly adaptable to social studies, science,…

Objectives, experiential/evaluative methods, and resources are presented in each section of this curriculum guide for a 16-week course in foreign foods. Intended for use with 11th and 12th graders, this guide gives (in historic sequence beginning with the fertile crescent) suggestions for examining the cultural as well as preparational aspects of…

Designed to take advantage of the spring season, this resource packet on maple products centers upon a field lesson in harvesting and making maple syrup. The resources in this packet include: a narrative on the origins of maple sugar; an illustrated description of "old time maple sugarin'"; suggestions for pre-trip activities (history of…

A COMPREHENSIVE PRESENTATION OF IDEAS IS MADE IN THIS PUBLICATION TO HELP THE SCHOOL PRINCIPAL ORGANIZE AND CONDUCT A SCHOOL LUNCH PROGRAM, AND TO FURNISH THE CLASSROOM TEACHER PRACTICAL SUGGESTIONS FOR ENRICHING THE TOTAL CLASSROOM PROGRAM THROUGH SCHOOL LUNCH EXPERIENCES. SCHOOL LUNCH IS THE TOPIC OF THE FIRST SECTION AND INCLUDES SUB-TOPICS…

Designed to be used in conjunction with an early childhood guide entitled "Beginnings," this resource guide presents a variety of learning activities for children in preschool through second grade. The guide aims to encourage and reinforce the use of a variety of concrete, semi-concrete, and abstract activities meeting the developmental…