This literature review and accompanying research proposal were developed to identify and begin the process of addressing a gap in established pedagogical practices and academic literature. Specifically, the work asks: How are secondary Foods Studies and Home Economics teachers addressing the needs of culturally diverse and non-hegemonic…

The study discussed in this dissertation identified and examined the factors that influence parent charter school choice. The study was conducted for a rural K-8 charter school in Delaware. The survey instrument used was a parent questionnaire which contained questions that examined the reasons for parent charter school choice, the features of…

Technology is ubiquitous and culturally situated, influencing and impacting lives every second of every day. As humanity emerged, so did technological development. Diverse cultural groups developed technologies, related knowledge, and processes, to meet emerging needs or realise opportunities--such as trade. There is little doubt that some…

A study examined the competencies needed for articulation among and between postsecondary vocational food technology programs in Texas. A two-round Delphi survey was used to collect data from the instructors and coordinators of food service programs in Texas postsecondary institutions during the 1984-85 school year. Thirty-five of the 71 persons…

Purpose/Objectives: The purpose of this study was to assess the current practices used in school nutrition programs to prevent intentional acts of food contamination or tampering with food. Methods: A convenience sample of school districts (n=2023) was randomly selected, representing two states from each of the seven USDA regions. School food…

One of the core competencies in the IFT Education standards for students is to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be…

Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

Science, Technology, Engineering and Mathematics (STEM) education has been identified as a keystone teaching and learning area for developing students' knowledge and skills on interdisciplinary critical thinking and problem solving (We use the term 'interdisciplinary' because discipline knowledge and methods were integrated from different…

Rural agriculture retailers, or those engaged in the production of food, fiber, and fuel, are pressed to find just-in-time solutions for continual learning with their adult employees, specifically millennials, the generation who will assume future leadership roles. Adult educators in rural settings, or lower populated areas, are encountering rapid…

Where does our food come from? Such a question may be difficult for some children to answer, especially those living in a city apartment devoid of a backyard with a vegie patch or fruit trees. This article describes a learning experience designed to encourage Year 1 children to think about the foods that humans obtain from plants. The learning…

This Research and Development study developed and validated a localized Science, Technology, Engineering, and Mathematics (STEM) Competencies for Food and Beverage Services (FBS) level II trainees. Twenty-five (25) FBS NC II trainees from General Santos National School of Arts and Trades participated in the study; 72% were female, 28% were aged…

This competency-based preservice home economics teacher education module on technological, sociological, ecological, and environmental factors related to food is the first in a set of five modules on consumer education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching…

In this paper, we describe an innovative design for a multidisciplinary service-learning course on supply chain management in the industrial distribution program housed in the College of Engineering at a large research university in Texas. The purpose of this course was to increase students' technical expertise and build a mindset and skills…

Based on experience in the field, this training manual was developed to help Peace Corps trainers plan and implement inservice training programs in solar and other energy conserving food technologies for Peace Corps volunteers and community workers. Using a competency-based format, the manual contains 20 sessions (learning modules) that focus on…

This document applies Dr. Mehar Aurora's method for conducting cost benefit studies to the Food Manufacturing Technology-Dairy and the Food Manufacturing Technology-Canning and Freezing programs offered by the Moraine Park Technical Institute. Costs to individual students enrolled in the programs include tuition, fees, housing, travel, books,…