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Direct linkAnderson, John D.; Newby, Rachel; Kehm, Rebecca; Barland, Patricia; Hearst, Mary O. – Health Education & Behavior, 2015
Objectives: Successful childhood obesity intervention models that build sustainable behavioral change are needed, particularly in low-income, ethnic minority communities disparately affected by this problem. Method: Families were referred to Taking Steps Together (TST) by their primary care provider if at least one child had a body mass index…
Descriptors: Community Programs, Family Programs, Obesity, Intervention
Concannon, Mary; Rafferty, Elizabeth; Swanson-Farmarco, Cynthia – Journal of Extension, 2011
Teens in limited-resource communities face challenges to healthy eating. Many youths lack food preparation skills and have limited access to ingredients needed to prepare healthy foods at home. University of Maryland Extension offered healthy food preparation lessons to teen participants of a popular weekly electronic gaming program in a Baltimore…
Descriptors: Cooking Instruction, Food Service, Public Libraries, Nutrition Instruction
Lukas, Catherine V.; Cunningham-Sabo, Leslie – Journal of Nutrition Education and Behavior, 2011
Objective: Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the "Cooking with Kids" classroom experience from the child and adult participant perspectives. Methods: FG topics included students' cooking experiences at school and home and perceptions of "Cooking with Kids". Verified transcripts of…
Descriptors: Curriculum Development, Student Attitudes, Focus Groups, Interviews
Young, Sarah – National Science Teachers Association (NJ3), 2011
Hands-on, inquiry-based, and relevant to every student's life, "Gourmet Lab" serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments--each of which includes a full set of both student and teacher pages--challenges students to take on the role of scientist and chef, as they boil,…
Descriptors: Science Activities, Secondary Education, Scientific Principles, Biochemistry
Bukhari, Ali; Fredericks, Lynn; Wylie-Rosett, Judith – Journal of Nutrition Education and Behavior, 2011
Studies have suggested that skill-building through hands-on cooking as a nutrition education strategy, is effective to improve overall dietary quality among participants. FamilyCook Productions' "Diet for a Healthy Planet with Teen Battle Chefs(TM)" curriculum using this approach, was piloted in 2008 in a Brooklyn public high school…
Descriptors: Feedback (Response), Food Service, Program Evaluation, Focus Groups
Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine – Journal of Extension, 2010
The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…
Descriptors: Food Service, Self Efficacy, Pilot Projects, Formative Evaluation
Benke, Carrie J.; Bailey, Sandra J.; Martz, Jill; Paul, Lynn; Lynch, Wesley; Eldridge, Galen – Journal of Extension, 2013
Planning youth and family programming in the 21st century is daunting given family members' busy schedules. This is even more challenging when planning programs in rural areas, where there are vast distances between communities. This article discusses a research and educational outreach project that uses best practices in program development…
Descriptors: Extension Education, Obesity, Prevention, Health Promotion
Condrasky, Margaret D.; Williams, Joel E.; Catalano, Patricia Michaud; Griffin, Sara F. – Journal of Nutrition Education and Behavior, 2011
Objective: Develop scales to assess the impact of the "Cooking with a Chef" program on several psychosocial constructs. Methods: Cross-sectional design in which parents and caregivers were recruited from child care settings (Head Start, faith-based, public elementary schools), and cooks were recruited from church and school kitchens. Analysis…
Descriptors: Food Service, Employee Attitudes, Self Efficacy, Nutrition
Wood, Dolores K.; Shultz, Jill Armstrong; Edlefsen, Miriam; Butkus, Sue N. – Journal of Family and Consumer Sciences, 2007
Two food pantries were surveyed for nutrition education (NE) interests and experiences. One site provided nutrition education classes; the comparison site was utilized to assess client interest in class topics. "Fixing low cost meals," "fixing quick and easy recipes," and "stretching food and food dollars" were topics…
Descriptors: Nutrition Instruction, Nutrition, Food, Cooking Instruction
Nutrition Education and Support Program for Community-Dwelling Adults with Intellectual Disabilities
Humphries, Kathleen; Traci, Meg Ann; Seekins, Tom – Intellectual and Developmental Disabilities, 2008
To test the efficacy, acceptability, and appropriateness of a nutrition education and support program, 4 community-based group homes for adults with intellectual or developmental disabilities participated in a pilot intervention with extended baseline period and pre--post-test design. Adults (N = 32) with intellectual or developmental…
Descriptors: Intervention, Mental Retardation, Dietetics, Instructional Effectiveness
Carlton, Toni – Journal of Family and Consumer Sciences, 2007
Fighting the childhood obesity problem at Mayfield Middle School is an ongoing campaign. As a family and consumer sciences (FCS) teacher, the author decided to go outside the box to teach students and their families how to cook healthy dishes, eat a balanced and nutritious diet, and exercise regularly. All students at Mayfield attend a 6-week…
Descriptors: Cooking Instruction, Obesity, Consumer Science, Middle School Students
Muffoletto, Anna – Wilson Library Bulletin, 1971
With cook books published in 1969-1970 totaling over 500, many readers will find this evaluation of 78 cook books a most useful guide. (MF)
Descriptors: Bibliographies, Books, Cooking Instruction, Foods Instruction
Library Journal, 1978
One hundred books are listed alphabetically by author. Publisher, date of publication, and price are included. (JAB)
Descriptors: Bibliographies, Books, Cooking Instruction, Home Economics Education
Healey, Virginia; Madison, Arnold – Grade Teacher, 1972
Describes the success of home economics classes open to boys as well as girls. (AN)
Descriptors: Coeducation, Cooking Instruction, Curriculum Development, Elementary Education
Sch Lunch J, 1969
Descriptors: Cooking Instruction, Foods Instruction, Health Education, Home Economics Education
