The aim of the study was to investigate the effectiveness of an animation-based teaching package on the acquisition of three daily living skills based on the performance of three middle school students with mild or moderate intellectual disability. An animation-based teaching package was designed to include explicit instructional procedures and…

This dissertation proposes novel Domain Adaptation (DA) methods in real-world industrial settings, where the availability of labeled data is limited and test data can significantly differ from training data. Particularly, our research addresses key challenges in DA, including the applicability of DA methods in industrial settings, strategies to…

The three scribes of a mid-seventeenth-century collection of medical recipes resemble each other in how they have punctuated the recipes, although they did not work simultaneously. They draw on similar repertoires of marks and they mark similar functions, but they do not use the same marks for the same functions. The principal function is the…

Background: Individuals with intellectual disabilities need continued supports in completing daily living tasks to increase the likelihood of achieving independence. Fortunately, research has shown that assistive technology, and particularly video prompting helps support independent living for individuals with intellectual disabilities. Aims: This…

A dual relationship between food insecurity and inadequate food literacy among college students may be attributed to limited food literacy, availability and ability to prepare healthful foods. Experiences that increase food literacy can improve diet quality and reduce food insecurity. Research was conducted through a food literacy-based curriculum…

Building 21st-century life science skills requires educating participants according to STEM abilities. Therefore, this research aimed to examine the effectiveness and feasibility of the STEM ability assessment framework in the practical learning environment. The study uses STEM coffee preparation experiential activity with a Royal Belgian siphon…

A school-based nutrition education intervention was implemented with second and third graders who used their functional health literacy skills of reading, writing, and speaking to learn about the MyPlate food model from the United States Department of Agriculture. The pretest-posttest intervention determined if children had ever seen the MyPlate…

Food preparation literacy is defined as an individual's ability to plan, manage, and prepare tasty foods with limited directions (Vidgen & Gallegos, 2014). Food preparation practices are complex and demanding but they play a crucial role in health outcomes. Low food preparation literacy may contribute to less healthy food consumption,…

Research suggests participating in youth hands-on cooking programs, like those offered by Extension and 4-H, can improve nutrition behaviors and reduce the risk for obesity. We surveyed Georgia Extension professionals (n = 127) to explore factors (e.g., employee characteristics, resources, county demographics) related to offering youth hands-on…

Many professions have emerged from the early ages to the present day. In this context, cooking is an ancient profession that has been done by people since ancient times. Especially in recent years, the importance of this profession has increased considerably and more preferred. People usually consider the image of that profession when choosing a…

This project examines the students learn about producing local food videos. The 3-step learning process was conducted by each video was created from 1 piece per content with a 20-minute movie using a step-by-step learning procedure. Three pre-productions: pre-, pre-, and post-production. The data study demonstrated the local cooking media's…

Laboratory course activities often focus on "cookbook style," so their activities have not yet integrated with scientific thinking as an essential aspect. In this research, the laboratory experience of microbial analysis techniques was redesigned using alternative inquiry to involve students in isolating and characterising yeast to make…

Objective: College is characterized by transition, students shifting from dependence to independence in numerous roles/responsibilities. Deficiencies in food/nutrition aptitudes and dietary intake exist, evidenced by declining physical well-being and poor eating patterns/practices within the population. Studies examining interventions to improve…

The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…

As a derivative of the core concept of literacy, food literacy can similarly either empower or disempower people. For example, the meaning of food literacy can be narrowed down to knowing how to grocery shop and prepare a meal, resulting in obedient neoliberal consumers who never challenge the food system. However, given the problems associated…