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Amanda J. Skalka; Sarah L. Francis; Ulrike Genschel; Ruth E. Litchfield – Journal of Extension, 2024
This paper presents an exploratory evaluation of pilot nutrition education programs, Plan Shop Save Cook (PSSC). Behavior change between two nutrition education programs, Buy Eat Live Healthy (BELH; n=92 and PSSC; n=42), was examined using pre- and post-program questionnaire responses. Both programs resulted in significant improvement in food…
Descriptors: Nutrition Instruction, Foods Instruction, Consumer Education, Cooking Instruction
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Muller, Carmen; van Deventer, Maricia Margrit; Pretorius, Beulah; Schönfeldt, Hettie Carina – South African Journal of Education, 2023
The National School Nutrition Programme (NSNP) in South Africa provides thousands of needy children with school meals on school days. One, and in some cases 2, of these meals per week are soya based. A review of the NSNP revealed that many children do not eat on those days because they find the soya mince meal unappetising. As the meal served…
Descriptors: Foreign Countries, Nutrition, Nutrition Instruction, Foods Instruction
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Fooladi, Erik C.; Tuomisto, Maiju; Haapaniemi, Janni – International Journal of Science Education, 2023
Food, cooking, and eating are commonly used as contexts or legitimations to teach and communicate science. However, for teaching to have contextual credibility, the relationship between subject and context is a relevant area of study. The present contribution describes an analysis of curricula from three Nordic countries shedding light on…
Descriptors: Interdisciplinary Approach, Science Instruction, Chemistry, Family and Consumer Sciences
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Kim, Kyoung Jin; Yoon, Jiyoon; Han, Min-Kyung – International Journal of Early Years Education, 2022
Following recipes, adding ingredients, creating something unique, and seeing the finished products are the cooking processes that children can get actively involved with. This paper presents a quantitative study exploring the effectiveness of an inquiry-based cooking project to improve children's scientific process skills and health eating habits.…
Descriptors: Cooking Instruction, Science Process Skills, Eating Habits, Inquiry
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Karyn Hlad Miller – Knowledge Quest, 2023
Teachers and school librarians know that giving students the freedom to choose what to read from a variety of materials is the most effective way to foster a love of reading. Curiosity, pre-existing interests, or even a desire for connection cause students to reach for books that inform instead of entertain. But a genre of books is often left out…
Descriptors: Cooking Instruction, Books, Multiple Literacies, Reading Material Selection
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Fleitz, Elizabeth J. – Community Literacy Journal, 2021
Exploring literacy practices of home cooks, this article analyzes how cookbooks are remixed by users (with writings, clippings and other ephemera added to the text throughout its use). The practice of remixing the text with further editing by its user/audience illustrates the multilayered literacies at work in establishing authorship within the…
Descriptors: Cooking Instruction, Instructional Materials, Literacy, Authors
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Durán, Leah G.; Lopez, Rebecca L. – Reading Teacher, 2023
This article describes how preschool-age children can engage with recipes as a genre for reading, writing, and play. This formative/design study was conducted by a teacher researcher partnership in a linguistically and socioeconomically diverse public early learning center. Through home engagements, the research team identified cooking as a site…
Descriptors: Preschool Children, Cooking Instruction, Multiple Literacies, Beginning Reading
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Zakary Kaesberg; Julie Schumacher; Amy Bardwell; Kerri Calvert – Journal of American College Health, 2023
Objective: The objective of this study was to test the effect of video technology on cooking self-efficacy in undergraduate college students living off-campus at a public Midwestern University. Participants: 71 undergraduate college students living off-campus at a large Midwestern University. Methods: Online surveys assessing changes in…
Descriptors: Video Technology, Cooking Instruction, Program Effectiveness, Self Efficacy
Schaeffer, Leann – ProQuest LLC, 2022
A Registered Dietitian Nutritionist (RDN) is a nutrition expert with numerous and varied required skills which are continuing to evolve as scientific advances in healthcare occur and the food industry strives to meet consumer demands for more healthy, nutritious, and sustainable foods. The Accrediting Council for Education in Nutrition and…
Descriptors: Nutrition, Standards, Graduate Study, Dietetics
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Errickson, Lauren B.; Schoolman, Ethan D.; Quick, Virginia; Davis, Sarah; Capece, Anthony – Journal of Extension, 2022
Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…
Descriptors: Cooking Instruction, School Community Programs, Agricultural Occupations, Agricultural Production
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Jamie Daugherty; Alison Griffith; Liseth Borja – Inclusion, 2023
This study provides insights from a partnership between Special Olympics of Missouri and a Midwestern university during a teaching kitchen experience conducted in spring 2021. This 5-week teaching kitchen used evidence-based practices for adults with intellectual and developmental disabilities to teach culinary skills and nutrition science led by…
Descriptors: Partnerships in Education, Universities, Athletics, Intellectual Disability
Karen O'Leary – ProQuest LLC, 2022
This Action Research study investigated adult (i.e., teachers and parents) use of picture books with children as tools to support the exploration of their individual cultures and ethnicities. Participants in Cycle 1 consisted of educators (i.e., teachers, administrators, and librarians). Data was collected through interviews, lesson plans, and…
Descriptors: Picture Books, Cultural Awareness, Ethnicity, Teaching Methods
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Akihiro, Maeta; Mizue, Oku; Kyoko, Takahashi – Health Education Journal, 2023
Objective: We investigated how students' interest in healthy eating changed after the introduction of on-site school lunch, prepared on campus, at a Japanese junior high school. Design: One-year follow-up study. Setting: Participants were 166 students in their second year of study at a public junior high school in Japan which introduced an on-site…
Descriptors: Foreign Countries, Junior High School Students, Student Interests, Eating Habits
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Fredericks, Lynn; Utter, Jennifer; Tang, Lucille; Shah, Anjuman; Wilson Lofts, Casey; Parry, Jade; Koch, Pamela A. – Health Education Journal, 2023
Objective: To assess whether adolescents who appeared in an after-school cooking nutrition programme (Teen Battle Chef) sustained healthful food behaviours in the ensuing years into young adulthood. Design: Interviews involving a short verbal survey assessing six health behaviours coded dichotomously and open-ended questions coded for themes…
Descriptors: Health Behavior, Food, Eating Habits, Behavior Change
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Pieniak, Michal; Rönsch, Markus; Oleszkiewicz, Anna; Abele, Stephan; Hummel, Thomas – Vocations and Learning, 2023
Research has demonstrated links between sociodemographic background and educational achievements in vocational education and training. Student achievements may be additionally impacted by individual characteristics specifically relevant to the domain of the professional training. In the context of professional culinary education, student…
Descriptors: Academic Achievement, Cooking Instruction, Food Service, Vocational Education
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