This study is aimed at comparing the effectiveness and efficiency of constant-time delay and most-to-least prompt procedures in teaching daily living skills to children with mental retardation. Adapted alternating treatment design was used. The outcome shows that both procedures were equally effective in teaching the daily living skills. However,…

This article explores two case studies of the literacy practices of assessment in the vocational curriculum. Previous studies have identified learning in the vocational curriculum as being assessment-driven and that subjects often associated with limited levels of literacy actually require multiple literacy practices from students. Drawing upon…

Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…

Delivering nutrition education using the Internet could allow educators to reach larger audiences at lower cost. Low-income adults living in a rural community participated in focus groups to examine their interest in, experience with, and motivators to accessing nutrition education online. This audience described limited motivation in seeking…

Little research has been conducted to examine factors leading to adoption and implementation of nutrition education curricula. Data from two Web-based surveys (n = 313) and 27 interviews were used to explore how Diffusion of Innovations' perceived attributes contributed to adoption and implementation of Cooking with Kids (CWK) food and nutrition…

The purpose of this study was to investigate the effects of a simultaneous prompting procedure in teaching four secondary students with moderate intellectual disability to acquire and generalize core content embedded in a functional activity. Data gathered within the context of a multiple probe design revealed that all participants learned the…

Given the challenge of cooking traditional Caribbean meals so they are consistent with the goals of diabetes prevention and management, the researcher created and evaluated a new website portal as e-health tailored to be culturally appropriate and teach the following: how to cook and prepare "Healthy Diabetes" Caribbean Plates. A social…

As externships evolved from their vocational education roots into the university setting, both the course purposes and the expectations of student changed toward deeper learning. While the students' responsibility for gaining knowledge has increased, teaching methods designed by educators to prepare students for more critically evaluated…

This study aims to investigate the usability of a newly developed technology--the Digital Kitchen--as compared to a normal everyday kitchen to teach English vocabulary. This interactive kitchen which was first developed to help people with dementia is equipped with sensors and different wireless communication technologies which allows it to give…

Objectives: To examine the experiences of Aboriginal Australians with or at risk of diabetes who attended urban community cooking courses in 2002-2007; and to develop recommendations for increasing the uptake and effectiveness of nutrition education in Aboriginal communities. Methods: Descriptive qualitative approach using semistructured…

Drawing on interview data regarding literacy practices done in tandem with housework, this article presents an array of recipe uses among retirement-age women. Given their backgrounds as professionals who come of age during second-wave feminism, the women see little value in "domestic" practices such as cooking literacies (Barton & Hamilton).…

This study evaluated the effects of a computer-based instructional program to assist three students with mild to moderate intellectual disabilities in using pictorial graphic organizers as aids for increasing comprehension of electronic text-based recipes. Student comprehension of recipes was measured by their ability to verbally retell recipe…

Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…

Video--once complex and expensive to create with high distribution costs--has become more affordable and highly accessible in addition to being a powerful teaching tool. Self-produced videos are one way educators can connect with a growing number of on-line learners. The authors describe a pilot project in which a series of video clips were…

Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…