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Maher, Judith; Burkhart, Sarah – International Journal of Sustainability in Higher Education, 2017
Purpose: The purpose of this paper is to describe students' self-reported learning from engaging in an experiential learning task designed to develop their understanding of sustainable food systems and dietary practices. Design/methodology/approach: In all, 143 first-year students enrolled in an entry level food and nutrition subject undertook a…
Descriptors: Undergraduate Students, Nutrition Instruction, Experiential Learning, Sustainability
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Milne, Lisa; McCann, Jennifer; Bolton, Kristy; Savage, Julia; Spence, Alison – Journal of University Teaching and Learning Practice, 2020
The feedback received by students on assessment tasks is a major source of their dissatisfaction with feedback generally, explaining why models of assessment continue to evolve to prioritise provision of useful feedback. Boud's notion of sustainable assessment is an example. We argue for conceptualising the sustainability of assessment practices…
Descriptors: Student Satisfaction, Undergraduate Students, Feedback (Response), Student Evaluation
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Grumstrup, Brianna; Demchak, MaryAnn – Physical Disabilities: Education and Related Services, 2017
This review of literature focuses on health issues for individuals with Intellectual Disabilities (ID), Intellectual and Developmental Disabilities (IDD), and Multiple Impairments (MI). This population has two to three times higher overweight and obesity prevalence than typically developing individuals. Furthermore, they have higher risk for…
Descriptors: Literature Reviews, Obesity, Nutrition, Physical Activity Level
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Haynes-Maslow, Lindsey; Jones, Lorelei; Morris, Lauren; Anderson, Alyssa; Hardison-Moody, Annie – Journal of Extension, 2020
Low-income families experience many barriers to purchasing and preparing healthful foods. To help address some of these barriers, a team created a family-based cooking class, Healthy All Together, in which participants learn strategies for how to stretch their food dollars and feed their families healthful meals. In this article, we describe the…
Descriptors: Low Income Groups, Barriers, Nutrition, Cooking Instruction
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Dos Santos, Hildemar; Beeson, W. Lawrence; Segovia-Siapco, Gina; Koranda, Brenda; Jehi, Tony – Health Education Journal, 2020
Objective: The aim of this study was to assess the effect of Full Plate Diet (FPD) on the primary prevention of cardio-metabolic risk factors. Design: Randomised clinical trial. Setting: Drayson Center, Loma Linda University, CA, USA. Methods: Forty individuals were randomly assigned to either an intervention group receiving the FPD health…
Descriptors: Nutrition Instruction, Metabolism, Dietetics, Prevention
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Baloch, Fozia Ahmed; Jogezai, Nazir Ahmed; Mohamad Ismail, Shaik Abul Malik – Health Education, 2020
Purpose: This study aimed at exploring food related cultural norms that influence rural mothers' food selection for their primary school aged children (aged 4-7 years). Design/methodology/approach: This is a qualitative study conducted in northern parts of Balochistan province of Pakistan. The Theory of Planned Behaviour (TPB) was applied as the…
Descriptors: Food, Rural Areas, Mothers, Child Health
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Reinoso, Roberto; Delgado-Iglesias, Jaime – Journal of Baltic Science Education, 2020
Teachers' subject matter knowledge is a substantive component of the teaching-learning process. For a teacher to be able to transform and integrate into the classroom all the knowledge and experience they have acquired in the course of the professional activity, it is first necessary to acquire a deep and solid knowledge of the matter. The aim of…
Descriptors: Preservice Teachers, Concept Formation, Misconceptions, Physiology
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Rushing, Keith – Journal of Child Nutrition & Management, 2019
The Applied Research Division (ARD) of the Institute of Child Nutrition (ICN) is located on the campus of The University of Southern Mississippi in Hattiesburg, Mississippi. Funding for the Institute is provided from the United States Department of Agriculture, Food and Nutrition Service (USDA, FNS), through the University of Mississippi. ARD's…
Descriptors: Nutrition, Research, Child Health, Research Projects
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Inalcik, Gülsah; Angin, Duriye Esra – Journal of Theoretical Educational Science, 2021
This research was carried out to evaluate the activities in the Ministry of National Education Preschool Education Program Activity Book and Digital Education Platform Educational Information Network Teachers' Preschool Activity Book, in terms of outcomes, indicators and learning processes related to food and nutrition. In this research, document…
Descriptors: Teaching Guides, Learning Activities, Educational Objectives, Learning Processes
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Nothum, Anna; Eggett, Dennis; Stokes, Nathan – Journal of Child Nutrition & Management, 2019
Purpose/Objectives: Farm to school (FTS) programs have many benefits, including potential for increased consumption of fruits and vegetables by students. However, there are challenges with hourly school nutrition employees' abilities to successfully process local produce and promote it to students. The purpose of this study was to identify…
Descriptors: School Personnel, Eating Habits, Self Efficacy, Health Promotion
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Shaw, Catherine; Moore, McKenzie; Camel, Simone; Douglas, Crystal Clark – Journal of Child Nutrition & Management, 2019
Purpose/Objectives: Children with developmental disorders may require texture-modified diets. The purpose of this study was to determine if materials developed by the International Dysphagia Diet Standardization Initiative (IDDSI) are feasible for use by child nutrition personnel. Methods: Researchers created training materials based on IDDSI…
Descriptors: Children, Developmental Disabilities, Human Body, Physical Disabilities
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Nanayakkara, Janandani; Margerison, Claire; Worsley, Anthony – Health Education, 2021
Purpose: Teachers play important roles in school food and nutrition education. This study aims to explore Australian teachers' self-efficacy beliefs (i.e. belief in their own capabilities to perform specific teaching tasks) in teaching secondary school food and nutrition-related subjects. Design/methodology/approach: Teachers' overall…
Descriptors: Self Efficacy, Nutrition, Health Education, Secondary School Teachers
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Gosine, Laura; Kean, Brianna; Parsons, Chelsea; McSweeney, Matthew B. – Journal of Food Science Education, 2021
Three-dimensional (3D) food printing is a new technology that can be used to produce personalized and customized food products. However, very little research has been completed on how 3D food printers could be used as educational tools. As such, the objective of this study was to evaluate how teachers (n = 6), dietitians (n = 6), and nutrition…
Descriptors: Computer Uses in Education, Computer Peripherals, Printing, Food
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Liao, Li-Ling; Lai, I-Ju; Chang, Li-Chun – Health Education Journal, 2019
Objective: This study aimed to investigate the nutrition literacy status of Taiwanese college students and to assess the relationship between nutrition literacy and healthy-eating behaviours. Design: Cross-sectional design with convenience sampling. Setting: Six universities in northern, central and southern Taiwan; both national and private…
Descriptors: Nutrition, Health Behavior, Eating Habits, Literacy
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Johnston, Bryan; El-Arabi, Ahmad; Tuomela, Krista; Nelson, David – Health Education Journal, 2019
Background: Children in the USA face increasing nutrition-related health risks, including obesity rates of 16.9% -- a figure that has more than tripled over the past four decades. Nutrition education is beneficial to improve children's health through obesity prevention and the promotion of healthy habits, and the elementary school years are a key…
Descriptors: Urban Youth, Medical Students, Nutrition Instruction, Elementary School Students
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