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Fooladi, Erik C.; Tuomisto, Maiju; Haapaniemi, Janni – International Journal of Science Education, 2023
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…
Descriptors: Interdisciplinary Approach, Science Instruction, Chemistry, Family and Consumer Sciences
Schaeffer, Leann – ProQuest LLC, 2022
A Registered Dietitian Nutritionist (RDN) is a nutrition expert with numerous and varied required skills which are continuing to evolve as scientific advances in healthcare occur and the food industry strives to meet consumer demands for more healthy, nutritious, and sustainable foods. The Accrediting Council for Education in Nutrition and…
Descriptors: Nutrition, Standards, Graduate Study, Dietetics
Errickson, Lauren B.; Schoolman, Ethan D.; Quick, Virginia; Davis, Sarah; Capece, Anthony – Journal of Extension, 2022
Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…
Descriptors: Cooking Instruction, School Community Programs, Agricultural Occupations, Agricultural Production
Jamie Daugherty; Alison Griffith; Liseth Borja – Inclusion, 2023
This study provides insights from a partnership between Special Olympics of Missouri and a Midwestern university during a teaching kitchen experience conducted in spring 2021. This 5-week teaching kitchen used evidence-based practices for adults with intellectual and developmental disabilities to teach culinary skills and nutrition science led by…
Descriptors: Partnerships in Education, Universities, Athletics, Intellectual Disability
Karen O'Leary – ProQuest LLC, 2022
This Action Research study investigated adult (i.e., teachers and parents) use of picture books with children as tools to support the exploration of their individual cultures and ethnicities. Participants in Cycle 1 consisted of educators (i.e., teachers, administrators, and librarians). Data was collected through interviews, lesson plans, and…
Descriptors: Picture Books, Cultural Awareness, Ethnicity, Teaching Methods
Fredericks, Lynn; Utter, Jennifer; Tang, Lucille; Shah, Anjuman; Wilson Lofts, Casey; Parry, Jade; Koch, Pamela A. – Health Education Journal, 2023
Objective: To assess whether adolescents who appeared in an after-school cooking nutrition programme (Teen Battle Chef) sustained healthful food behaviours in the ensuing years into young adulthood. Design: Interviews involving a short verbal survey assessing six health behaviours coded dichotomously and open-ended questions coded for themes…
Descriptors: Health Behavior, Food, Eating Habits, Behavior Change
Morgan, Maggie; Arrowood, John; Farris, Alisha; Griffin, Jamie – Journal of American College Health, 2023
A dual relationship between food insecurity and inadequate food literacy among college students may be attributed to limited food literacy, availability and ability to prepare healthful foods. Experiences that increase food literacy can improve diet quality and reduce food insecurity. Research was conducted through a food literacy-based curriculum…
Descriptors: Food, Hunger, Knowledge Level, Eating Habits
King-Dow Su – Journal of Baltic Science Education, 2024
Building 21st-century life science skills requires educating participants according to STEM abilities. Therefore, this research aimed to examine the effectiveness and feasibility of the STEM ability assessment framework in the practical learning environment. The study uses STEM coffee preparation experiential activity with a Royal Belgian siphon…
Descriptors: STEM Education, Content Validity, Instructional Effectiveness, Interrater Reliability
Valerie A. Ubbes; Sophia Whitesel; Nancy S. Parkinson – International Electronic Journal of Elementary Education, 2024
A school-based nutrition education intervention was implemented with second and third graders who used their functional health literacy skills of reading, writing, and speaking to learn about the MyPlate food model from the United States Department of Agriculture. The pretest-posttest intervention determined if children had ever seen the MyPlate…
Descriptors: Nutrition Instruction, Health Promotion, Elementary School Students, Grade 2
McDonald, Andrea E.; Dawkins-Moultin, Lenna; McWhinney, Sharon L. – Journal of Family and Consumer Sciences, 2020
Food preparation literacy is defined as an individual's ability to plan, manage, and prepare tasty foods with limited directions (Vidgen & Gallegos, 2014). Food preparation practices are complex and demanding but they play a crucial role in health outcomes. Low food preparation literacy may contribute to less healthy food consumption,…
Descriptors: Food, Literature Reviews, Cooking Instruction, Multiple Literacies
Pinitdankang, Kanoknet; Lanumtieng, Araya; Khantee, Theeranan; Manasirisit, Phakwarin; Sirigit, Wijit – Journal of Educational Issues, 2022
This project examines the students learn about producing local food videos. The 3-step learning process was conducted by each video was created from 1 piece per content with a 20-minute movie using a step-by-step learning procedure. Three pre-productions: pre-, pre-, and post-production. The data study demonstrated the local cooking media's…
Descriptors: Learning Processes, Communications, Student Developed Materials, Film Production
Muhammad Saefi; Widi Cahya Adi; Amining Rahmasiwi; Hidayati Maghfiroh; M. Eval Setiawan; Miza Nina Adlini; Syarif Rizalia – Journal of Biological Education Indonesia (Jurnal Pendidikan Biologi Indonesia), 2023
Laboratory course activities often focus on "cookbook style," so their activities have not yet integrated with scientific thinking as an essential aspect. In this research, the laboratory experience of microbial analysis techniques was redesigned using alternative inquiry to involve students in isolating and characterising yeast to make…
Descriptors: Laboratory Experiments, Teaching Methods, Food, Cooking Instruction
Jennifer Sumner – Australian Journal of Adult Learning, 2024
As a derivative of the core concept of literacy, food literacy can similarly either empower or disempower people. For example, the meaning of food literacy can be narrowed down to knowing how to grocery shop and prepare a meal, resulting in obedient neoliberal consumers who never challenge the food system. However, given the problems associated…
Descriptors: Multiple Literacies, Food, Critical Literacy, Power Structure
Clerkin, Kirsten D.; Pohl, Carla J.; Shupe, Emily R.; Kim, Myoung Jin – Journal of American College Health, 2021
Objective: Food insecurity in college students is associated with poor eating habits. The purpose of this project was to increase consumption of fruits and vegetables in college students using a campus food pantry. Participants: Twenty-nine college students completed the study. Methods: Participants viewed weekly food preparation videos…
Descriptors: College Students, Eating Habits, Nutrition, Food
Martin, Allea; Coplen, Amy; Lubowicki, Lauren; Izumi, Betty – Health Education & Behavior, 2022
Although consumption of fruits and vegetables is associated with reduced risk of disease, many Americans do not eat the recommended quantity or variety. This is especially true for low-income populations, who may face significant barriers to accessing fresh produce, including cost. Community-supported agriculture (CSA) Partnerships for Health is a…
Descriptors: Eating Habits, Food, Barriers, Photography