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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
Download full textEvans, Melissa S.; Massey-Stokes, Marilyn; Denson, Kathleen – Journal of Health Education Teaching, 2018
Purpose: The purpose of this mixed-methods study was to: (a) evaluate the effectiveness of a required Health-Related Fitness (HRF) course in changing dietary behaviors among community college (CC) students, and (b) explore student perceptions about the effectiveness of HRF curriculum activities in changing behaviors. Methods: Pre- and…
Descriptors: Health Related Fitness, Community Colleges, Two Year College Students, Food
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
Hovde, Karen – Community & Junior College Libraries, 2011
This article examines a cluster of health topics that are frequently selected by students in lower division classes. Topics address issues relating to addictive substances, including alcohol and tobacco, eating disorders, obesity, and dieting. Analysis of the topics examines their interrelationships and organization in the reference literature.…
Descriptors: Obesity, Eating Disorders, Reference Services, College Students
Sorensen, Barbara Ellen – Tribal College Journal of American Indian Higher Education, 2011
Wild Food Summits is a program initiated by Steve Dahlberg, the White Earth Tribal & Community College Extension director. Dahlberg began Wild Food Summits to teach people about identifying and gathering wild greens, mushrooms, and other edible plant life. The whole community comes together to cook and eat the foods. The tribal college has…
Descriptors: Plants (Botany), Tribally Controlled Education, American Indians, Tribes
Zinger, Lana; Sinclair, Alicia – Journal of College Teaching & Learning, 2008
Service learning integrates academic learning and relevant community service with classroom instruction, focusing on critical, reflective thinking and personal civic responsibility. Through a grant, community college students were provided with grocery store vouchers to purchase unfamiliar, healthy foods. Students were taken on an educational…
Descriptors: Service Learning, Citizenship Responsibility, Community Colleges, College Students
