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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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Miller, April D.; Schieve, Bailey C.; Zammit, Alexa S.; Kim, Tae Y.; Mitchell, Christian N.; Boylston, Payton A.; Armstrong, Matthew J. – Chemical Engineering Education, 2021
The United States Military Academy's Chemical Engineering Chocolate Club increases the interest in the sciences by combining chemical engineering knowledge with the production of a consumable product, chocolate. Cadets design the chocolate process by identifying the product (such as 70% dark chocolate), ingredients, and specific process details…
Descriptors: Chemical Engineering, Foods Instruction, Student Organizations, Military Schools
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Gurpinder Singh Lalli – European Journal of Education, 2024
This paper presents ethnographic work conducted to investigate how notions of culinary capital have the potential to shape the everyday experiences of children during mealtime in school. Children's early experiences with mealtimes and food are critical determinants for eating behaviour over the life course. The paper presents an account of…
Descriptors: Foreign Countries, Food, Eating Habits, Foods Instruction
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Soós, Viktória – Childhood Education, 2023
Food systems challenges are on the rise globally -- and so is the need for well-equipped food educators. Teaching food literacy from a young age is critical in transforming the food system toward healthier and more sustainable diets. Many teachers are not prepared, and thus lack the confidence, to discuss systemic challenges and complicated…
Descriptors: Teacher Responsibility, Food, Eating Habits, Health Education
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Aydin, Gozde; Margerison, Claire; Worsley, Anthony; Booth, Alison – Australian Journal of Teacher Education, 2022
Teacher delivered food and nutrition education (FNE) can be effective in improving children's food literacy and eating habits. However, teachers are known to face some barriers to the delivery of FNE globally. To obtain a deeper understanding of Australian primary school teachers' experiences and views, 17 teachers were interviewed. The results of…
Descriptors: Foreign Countries, Elementary School Teachers, Teacher Attitudes, Food
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Arya Parakkate Vijayaraghavan; Dishari Chattaraj – Asia Pacific Education Review, 2024
The disengaging experiences reported in the online mode of learning have resulted in considerable deliberations highlighting the need for pedagogical innovations. Therefore, it is crucial to rethink these ideas and develop pedagogical approaches that accommodate a dynamic understanding of learning spaces and meet the demands of the…
Descriptors: Electronic Learning, Food, Foods Instruction, Ethnography
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Schmidt, Shelly J. – Journal of Food Science Education, 2021
It has been well documented that for many students science is difficult to learn. Thus, as a food chemistry teacher, it has been my mission to continually search for and implement better ways to help my students learn chemistry. One strategy for improved learning, based on Johnstone's Triangle, that has been shown to be exceedingly effective, is…
Descriptors: Science Education, Foods Instruction, Chemistry, Science Instruction
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Cescon, Ivan; Stefanel, Alberto – Physics Teacher, 2022
This paper presents a series of experiments that focus on light polarization and polarimetry. Such experiments were conducted with the use of commercial Polaroids, light sensors, and laser pointers, and were designed for an undergraduate food science students physics lab.
Descriptors: College Science, Undergraduate Students, Science Instruction, Measurement Equipment
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Sukor, Rashidah; Ayub, Ahmad Fauzi Mohd; Ab Rashid, Nor Khaizura Mahmud; Halim, Farawahida Abdul – Journal of Turkish Science Education, 2021
This paper aims to determine the influence of students' engagement on academic performance. A total of 84 non-food science students enrolled in a food science course were chosen to answer the questionnaire. The overall mean of students' engagement was found to be 3.63 (SD = 0.24). Respondents were found to be more engaged in social engagement…
Descriptors: Foods Instruction, Learner Engagement, Academic Achievement, Undergraduate Students
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Scheinberg, Joshua; Radhakrishna, Rama; Cutter, Catherine – Journal of Extension, 2022
Based on results collected through a comprehensive needs assessment of farmers market (FM) vendors in Pennsylvania, the purpose of this study was to develop and pilot-test a customized, food safety training program for FM vendors. A customized 3-hour, in-person, training program was developed and pilot tested. Using pre- and post-test assessment…
Descriptors: Foods Instruction, Safety Education, Training, Vendors
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Dorsemans, Anne-Claire; Essop, M. Faadiel; Bourdon, Emmanuel – Advances in Physiology Education, 2023
The authentic teaching and learning approach introduces real-world scenarios into the classroom to better engage Generation Z students. Considering this, we introduced an authentic learning practical exercise (breakfast meal and glycemic variation) to undergraduate biology students at the University of La Reunion (France). Here, students were…
Descriptors: Foreign Countries, Undergraduate Students, Authentic Learning, Learning Activities
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Santau, Alexandra O.; MacDonald, Ruth S.; Roberts, Robert R. – Journal of Food Science Education, 2020
IFT Approval of undergraduate food science and technology programs has continued to evolve since its inception in the 1960s. This report provides rationale and outlines key changes in the latest revisions of the IFT Approval Guidelines that were approved by the IFT Board of Directors in 2018. The 2018 Guidelines retained the previously established…
Descriptors: Foods Instruction, Guidelines, Program Evaluation, Academic Standards
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Hallmark, Alex; Lambert, Laurel; Knight, Kathy; Knight, Scott; Valliant, Melinda – Journal of Child Nutrition & Management, 2022
Methods: A web-based survey platform was used to disseminate an online survey to CNP managers via email. A previously validated survey was used consisting of Likert-type scales, multiple choice, and an open-ended question. Descriptive statistics were used for each question, obtaining response numbers and percentages. Analysis of variance…
Descriptors: Children, Nutrition, Breakfast Programs, Lunch Programs
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Sakurai, Hiroaki; Nakayama, Hiroshi; Fujikura, Junko – International Journal on E-Learning, 2022
With the enactment of the Basic Law on "Shokuiku" (Food Education), educators have become more active in promoting food education to children. Because the system in the previous study only stored the contents of one day's meals, the acquired data was not reliable. In this study, we developed a food education support system with an…
Descriptors: Instructional Effectiveness, Foods Instruction, Eating Habits, High School Students
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