Background: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. Methods: This evaluation…

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…

In 2003, Jennifer Grossman wrote an opinion piece for "The New York Times" titled "Food for Thought (and for Credit)" with the opening sentence: "Want to combat the epidemic of obesity? Bring back home economics." That thought seemed to simmer for awhile and then in 2011, Professor Helen Zoe Veit wrote another opinion…

This article discusses the creation of video modeling (VM) and video prompting (VP) interventions for teaching novel multi-step tasks to individuals with disabilities. This article reviews factors to consider when selecting skills to teach, and students for whom VM/VP may be successful, as well as the difference between VM and VP and circumstances…

The purpose of this study was to explore and to compare the programs at two Pennsylvania Universities for students with intellectual disabilities (ID). The study explored how each university began the program from idea to implementation, including why and when it was started. The first university in this study was a four-year private school that…

The development of gastronomy science caused an increase in the diversification and amount of food-beverage production. Increased and diversified food-beverage production provided commercial value to gastronomy. The greatest factor that provided this commercial value is the spendable income of individuals which increased with the industrial…

In this article, we share an ethnographic case study of how we worked with a small group of marginalized grades 6, 7, and 8 students to both explore and create augmented reality (AR) to produce a class cookbook. We discuss how using AR helped students develop digital literacies skills and 21st century competencies, while at the same time,…

This article introduces "La Escuelita," an after-school health literacy program for youth and families that currently meets in a community center one mile from a port of entry into El Paso, Texas. Through weekly activities that include mediums like art, community-based mapping, and collaborative cooking, participants at "La…

This paper explores the English needs of culinary college students in Korea, asking whether their English needs differ by their desired careers. To this end, we administered a survey to 123 culinary college students and divided them into six groups based on their desired careers. The results show that the type of desired career of the participants…

The interesting teaching and learning of Malay languages is a challenging effort and need a relevant plan to the students' needs especially for the foreign students who already have the basic Indonesian Malay language variation that they have learned for four semesters in their own country, Germany. Therefore, the variety of teaching and learning…

The purpose of this research study was to determine how Community Based Instruction (CBI) affects the social skills of middle school students with moderate to severe disabilities. Existing literature is limited in findings related to the influence of CBI on middle school students with moderate to severe disabilities. This qualitative study was…

The 2012 FAV-S pilot study was developed as a dietary intervention program for low-income Somali mothers grounded in the health belief model. The intervention was geared toward increasing fruit and vegetable intake among participants' children. The purpose of this analysis was to determine the impact of the FAV-S program on participants' (1)…

The purpose of this study was to explore how students described the curriculum in the Introduction to Food Production class and how they perceived the curriculum prepared them for their future in the hospitality industry. The exploratory questions that guided the study were how do students describe the experiential learning curriculum in the…

The main purpose of the study described in this article was to test the effectiveness of Little Books and Little Cooks, a 7-week integrated nutrition and parenting education intervention designed to improve eating habits of families, strengthen relationships between parents and their children, and improve preschoolers' cooking skills. Participant…

To equitably educate linguistically and culturally diverse students, teachers must consider literacy as socially negotiated and culturally embedded (Street, 1995). The current study qualitatively examines the literacy events that take place at a Finnish heritage language school in the United States. The study uncovers the ways these literacy…