While scientists place high value on the scientific method, its relevance to everyday life is often opaque to nonscientists. In undergraduate teaching, its implementation is primarily apportioned to upper-level, laboratory science classes for majors. Herein we describe the modification of a recipe as a real-world project for learning the…

Baking a cake and programming have many attributes in common. Both baking and programming rely on a specific process to produce an expected outcome. A cake needs the right amount of each ingredient mixed in at the right time, the oven to be set at a specific temperature, and the cake to be baked for a specific length of time. Programs need to be…

Background: Culinary nutrition education can support improved diet-related health and wellbeing. This pre-post pilot study aimed to assess feasibility and acceptability of an eight-session culinary nutrition programme, the Food and Lifestyle Information Programme (FLIP), for adults with mild-to-moderate intellectual disability. A secondary aim was…

This paper explores the experience of researching food in schools. Food is personal. It is an ingested symbol of culture, family, tradition, ethnicity… What does this mean as a researcher? How do we navigate food relationships? How is this relationship shaped by the rules of the school? This paper examines how I went about doing food research in…

This study researched how a school could increase parental participation and community engagement while building a new Culinary Garden and Teaching Kitchen project. This engagement was foundational for expanding parental participation opportunities and further developing the community school. The study explored ways to balance power relationships…

This column provides original articles on innovations in case study teaching, assessment of the method, as well as case studies with teaching notes. This issue provides a recipe for writing great case studies.

Over the recent past, interdisciplinarity has been theorized as a tool that can help teachers and researchers create new epistemological spaces in higher education. Given the emphases on vocation-oriented programs and STEM-skilled workforce education, two-year colleges have the potential to explore the development of an interdisciplinary…

Background: Childhood is a critical period for developing food-related skills and knowledge, known as food literacy (FL). Schools may be an important setting for interventions aiming to improve FL in children. This systematic scoping review aimed to characterize food literacy interventions in elementary schools. Methods: Databases (PubMed, Web of…

This research revealed how the implementation of STEM Project-Based Learning (STEM PBL) in chemistry teaching on colloid system topics with heterogeneous groups of students in terms of habits, hobbies, goals, and gender-biased perceptions. Also, the research described students' attitudes towards STEM PBL, and the linkages between their attitude…

Background: Lack of nutrition knowledge, low preference for fruits and vegetables (F&V), and underdeveloped taste are recognized as modifiable influencers of children's F&V intake. Purpose: To assess the effectiveness of a behavior-and age-specific nutrition education intervention to improve nutrition knowledge and preference for F&V…

To help meet the surging demand for medical care as veterans returned home from World War II, Mississippi Gulf Coast Community College (MGCCC) created its first nursing program back in 1944. Since that time, the college has become a leader in local health care education--and a brand-new Nursing and Simulation Center will help further this legacy.…

The use of Virtual Reality (VR) technology combined with 360-degree images and videos provide an opportunity for teachers to bring students into the classroom even when they are located somewhere else. During the COVID-19 lockdown and pandemic, with students across the world forced into home-based learning via remote teaching, a VR classroom shows…

Scientific thinking can be applied to things we do at home. Effective results can be achieved in cooking or cleaning while also focusing on doing so with minimal waste of resources. This can also mean better economy. Choosing appropriate designs of equipment can make certain jobs easier. Three different topics are described to demonstrate these…

The purpose of this quasi-experimental study was to evaluate the effects of two farm-to-school programs, specifically the Field-to-Fork Multi-visit Program (N = 264) and the Field-to-Fork After-school Club (N = 56), on nutritional outcomes of elementary school students (third to fifth grade) from urban, diverse, and lower-income communities. Data…

Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…