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Berger, John M.; Rana, Roshniben J.; Javeed, Hira; Javeed, Iqra; Schulien, Sandi L. – Journal of Chemical Education, 2008
Radical chemistry is a fundamental subject of undergraduate organic chemistry. While well described in organic textbooks, laboratory manuals rarely address this topic, focusing instead on syntheses using polar reactions. Herein, we describe a colorimetric assay using the persistent radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) to measure the…
Descriptors: Foods Instruction, Organic Chemistry, Science Laboratories, Spectroscopy
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Wui, Lee Sheh; Saat, Rohaida Mohd. – EURASIA Journal of Mathematics, Science & Technology Education, 2008
The main purpose of the present study was to develop and evaluate a WebQuest instruction on Nutrition using WebQuest template, known as NutriQuest. NutriQuest was developed to improve Form 2 students' understanding of fundamental nutrition concepts and its application in daily life, to improve critical and creative thinking skills and to enhance…
Descriptors: Cooperative Learning, Diaries, Creative Thinking, Science Teachers
Britto, Pia Rebello – UNICEF, 2017
The science is clear: A child's brain is built, not born. The process begins before birth and involves a complex interplay of neural connections that are shaped by experience and environment. In the early years, these neural connections occur at lightning speed--a speed never again repeated. They establish a foundation of development that will…
Descriptors: Child Development, Brain, Child Health, Well Being
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Bubnick, Laura; Enneking, Katie; Egbers, Julie – Science and Children, 2016
Science, technology, engineering, and math (STEM) education piques students' innate curiosity and opens their eyes to hundreds of career possibilities. This column presents ideas and techniques to enhance your science teaching. This month's issue shares information about a STEM enrichment project for second graders that incorporates nutrition and…
Descriptors: STEM Education, Enrichment Activities, Grade 2, Nutrition Instruction
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Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P. – Journal of Food Science Education, 2017
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…
Descriptors: Cooking Instruction, Comparative Analysis, Instructional Effectiveness, Lecture Method
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Chiles, Roburt; Coupland, John Neil – Journal of Food Science Education, 2017
The effective application of food science depends on social constraints, yet the training for food scientists does not adequately consider the contested social context under which food is processed, packaged, and prepared. We recently co-taught a new course ("Arguing about food") intended to introduce students to critical perspectives on…
Descriptors: Foods Instruction, Agricultural Education, Controversial Issues (Course Content), Epistemology
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Ciechanowski, Kathryn; Bottoms, SueAnn; Fonseca, Ana Lucia; St. Clair, Tyler – Afterschool Matters, 2015
Creating a space for learning science outside the traditional classroom shifts the expectations for both educators and children. In the classroom, both groups have preconceived notions of their roles and of what classroom science looks like. In the hybrid space of afterschool, students and educators are free to explore alternative ways of teaching…
Descriptors: After School Programs, STEM Education, Culturally Relevant Education, Questioning Techniques
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Swirski, Hani; Baram-Tsabari, Ayelet – Interdisciplinary Journal of e-Skills and Lifelong Learning, 2015
Can questions sent to Open-Educational-Resource (OER) websites such as Ask-An-Expert serve as indicators for students' interest in science? This issue was examined using an online questionnaire which included an equal number of questions about the topics "space" and "nutrition" randomly selected from three different sources: a…
Descriptors: Foreign Countries, Elementary School Students, Grade 5, Student Interests
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Coy, Mary – SchoolArts: The Art Education Magazine for Teachers, 2012
It is no secret that America is overweight. A record number of children are obese and are showing signs of adult diseases such as high blood pressure and type 2 diabetes. Fortunately, people are recognizing this and beginning to do something about it: (1) restaurants and markets are offering healthier options; (2) menus are starting to list…
Descriptors: Studio Art, Art Activities, Middle School Students, Grade 8
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Drits-Esser, Dina; Malone, Molly; Barber, Nicola C.; Stark, Louisa A. – American Biology Teacher, 2014
Epigenetics is the study of how external factors and internal cellular signals can lead to changes in the packaging and processing of DNA sequences, thereby altering the expression of genes and traits. Exploring the epigenome introduces students to environmental influences on our genes and the complexities of gene expression. A supplemental…
Descriptors: Genetics, Biology, Environmental Influences, High School Students
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Roofe, Nina L. – Journal of Family and Consumer Sciences, 2012
Qualitative research was conducted with undergraduate nutrition majors at the University of Central Arkansas to explore the impact of service-learning on personal and professional development. After participating in the program, the dietetic students (n 20) wrote reflection papers. The personal impact sections of the reflections were coded and…
Descriptors: Service Learning, Nutrition, Majors (Students), Undergraduate Students
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Mahony, Emily – Primary Science, 2015
Planning for and teaching somebody else's class can be a daunting process, especially for a trainee teacher like the author, who still has to gain all the knowledge and experience of managing a group of 36 10- and 11-year-olds. As part of her degree studies, the author had to plan, with a group of other trainee teachers, a series of lessons on…
Descriptors: Lesson Plans, Food, Nutrition Instruction, Microbiology
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Telford, Francesca – Primary Science, 2013
Science involves children in exploring and gaining understanding about the world they live in. Use of a creative and imaginative approach to science can enhance this learning in many ways (Coates and Wilson, 2003). When presented with the challenge of teaching a series of science lessons on food and nutrition to a mixed class of years 4 and 5…
Descriptors: Foreign Countries, Elementary School Students, Science Instruction, Nutrition
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White, Marney A.; Mayer, Margaret; Vanderlind, W. Michael; Allswede, Dana – American Journal of Health Education, 2018
Background: Postgraduate education is recognized as a time of intense stress. Rates of anxiety and depression are elevated among graduate students, and longitudinal studies have documented increases in clinical symptoms over the course of training. Purpose: The current study was to evaluate whether an academically sponsored self-care intervention…
Descriptors: Public Health, Anxiety, Depression (Psychology), Self Management
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Hutson, Samantha; Anderson, Melinda; Swafford, Melinda – Journal of Family and Consumer Sciences, 2015
This paper develops the argument that using the Double ABC-X model in family and consumer sciences (FCS) curricula is a way to educate nutrition and dietetics students regarding a family's perceptions of food insecurity. The Double ABC-X model incorporates ecological theory as a basis to explain family stress and the resulting adjustment and…
Descriptors: Models, Food, Consumer Science, Nutrition Instruction
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