Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 1 |
| Since 2016 (last 10 years) | 1 |
| Since 2006 (last 20 years) | 1 |
Descriptor
| Cooking Instruction | 2 |
| Food | 2 |
| Foods Instruction | 2 |
| Foreign Countries | 2 |
| Adolescents | 1 |
| Barriers | 1 |
| Cultural Influences | 1 |
| Curriculum Guides | 1 |
| Diseases | 1 |
| Family Influence | 1 |
| Family Role | 1 |
| More ▼ | |
Source
| Education Sciences | 1 |
Author
| Brown, Carla | 1 |
| Calhoun, Helen | 1 |
| Eley, Charlotte | 1 |
| Ferré, Noémie | 1 |
| Gennimata, Dimitra | 1 |
| Hayes, Catherine | 1 |
| Izsó, Tekla | 1 |
| Kasza, Gyula | 1 |
| Kunszabo, Atilla | 1 |
| Lacroix-Hugues, Virginie | 1 |
| McNulty, Cliodna Ann Miriam | 1 |
| More ▼ | |
Publication Type
| Guides - Classroom - Learner | 1 |
| Guides - Classroom - Teacher | 1 |
| Journal Articles | 1 |
| Reports - Research | 1 |
Education Level
Audience
Location
| France | 2 |
| Hungary | 1 |
| Portugal | 1 |
| United Kingdom (England) | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
Download full textSyeda, Rowshonara; Touboul Lundgren, Pia; Kasza, Gyula; Truninger, Monica; Brown, Carla; Lacroix-Hugues, Virginie; Izsó, Tekla; Teixeira, Paula; Eley, Charlotte; Ferré, Noémie; Kunszabo, Atilla; Nunes, Cristina; Hayes, Catherine; Gennimata, Dimitra; Szakos, Dávid; McNulty, Cliodna Ann Miriam – Education Sciences, 2021
Foodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people's needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were…
Descriptors: Food, Hygiene, Safety, Diseases
Calhoun, Helen; And Others
This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…
Descriptors: Cooking Instruction, Curriculum Guides, Food, Foods Instruction
