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Showing 16 to 30 of 55 results Save | Export
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Butler, Scott M.; Black, David R.; Blue, Carolyn L.; Gretebeck, Randall J. – American Journal of Health Behavior, 2004
Objective: To examine diet, physical activity, and body-weight changes associated with relocation from home to university. Methods: Diet, fitness/physical activity, body-weight parameters and self-efficacy were assessed among 54 freshman women upon college entry and 5 months later. Results: Although caloric intake significantly decreased, a…
Descriptors: Self Efficacy, Physical Activities, Drinking, Dietetics
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Lloyd, Susan; Lawton, Julie; Caraher, Martin; Singh, Gulab; Horsley, Kayt; Mussa, Fozia – Health Education Journal, 2011
Objective: To determine the availability and affordability of a healthy food basket and to model how those on low-incomes might manage. Design and methodology: After determining access and availability of key items from shops in two localities, called Deepdale and Ingol, a healthy food basket was developed. From this a week's healthy menu was…
Descriptors: Cultural Differences, Working Class, Mothers, Family Income
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Kananen, Mary King – Science and Children, 1995
Presents a hands-on activity for children to build and take home a basic model of the human skeletal system. Describes how to make "noodle people" from ordinary materials including pasta, pipe cleaners, straws, and margarine tub lids. (NB)
Descriptors: Anatomy, Elementary Education, Hands on Science, Manipulative Materials
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Shaw, Donna Gail; And Others – Science and Children, 1993
Presents an elaboration of the "Dancing Raisins" activity, that features a discrepant event. Ingredients in the stew include baking soda, water, vinegar, raisins, pasta, popcorn kernels, and food coloring. (PR)
Descriptors: Demonstrations (Educational), Elementary Education, Elementary School Science, Physical Sciences
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Duran, Lena B. – Science Education Review, 2003
A prominent theme permeating national science education reform reports such as the "National Science Education Standards" (National Research Council [NRC], 1996) and "Project 2061: Science for All Americans" (Rutherford & Alhgren, 1990) recommends the incorporation of cooperative learning in the science classroom. Although…
Descriptors: Science Education, Educational Change, Teamwork, Cooperative Learning
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Caraher, Martin; Lloyd, Susan; Lawton, Julie; Singh, Gulab; Horsley, Kayt; Mussa, Fozia – Health Education Journal, 2010
Objectives: To map food access in the city of Preston in the north-west of England in order to determine access, availability and affordability of healthy food options. Design and methodology: The research design employed a number of distinct methods including: surveys of shops; interviews with local people and shopkeepers; a cost and availability…
Descriptors: Research Design, Working Class, Health Promotion, Income
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Blake, Mary E.; Nabors, Martha L. – Journal of Early Education and Family Review, 2001
Presents learning activities for children at home or in school using food as an educational tool. Activities are organized by food category: bread/pasta/rice, cereal/popcorn, cookies/desserts, candy, fruit/vegetables, all food. Each category includes a list of related books. (KB)
Descriptors: Books, Childrens Literature, Early Childhood Education, Food
Hurtado, Sylvia – Center for Higher Education Policy Analysis, University of Southern California, 2005
The Pullias Lecture provided an excellent and important opportunity to articulate the vision related to the author's research and work with campuses across the country. She chose the title of the lecture, "Higher Learning for Citizenship," because of her concern about the role that higher education plays in the society. Specifically, how do…
Descriptors: Higher Education, Citizenship, Social Problems, Citizenship Education
Walker, Jearl – Scientific American, 1982
Discusses the thermodynamics of heating and boiling water, including the mechanics of bubble formation. Indicates that when salt was added to boiling water (when cooking pasta) the water temperature rose less than a degree, concluding that salt serves only as a seasoning. (Author/JN)
Descriptors: College Science, Higher Education, Physical Sciences, Science Education
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Falk, Lars – American Journal of Physics, 1978
Gives a perturbation analysis to recurrence effects of the spring pendulum. The recurrence depends on two conservation laws which determine the motion in an intermediate region; oscillations outside this region are unstable and must return. Gives the relation to Fermi-Pasta-Ulam problem together with the explicit solution. (Author/GA)
Descriptors: College Science, Experiments, Higher Education, Instruction
Margolis, Jon – New York Times Magazine, 1995
In five Great Plains states, more counties have fewer than six persons per square mile (once a definition of "frontier") than in 1920. Forces of nature and technology have produced fewer farms, resulting in fewer residents and loss of local businesses and schools. Carrington, North Dakota, worked hard to attract a pasta plant, but it may…
Descriptors: Community Development, Community Size, Economic Development, Farmers
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PTA Today, 1991
Offers 10 suggestions to help parents encourage their children to eat more complex carbohydrates. Suggestions include microwaving baked potatoes; baking whole-grain breads; snacking on gingersnaps, fig bars, pretzels, or vegetable sticks; mixing cereal into low-fat yogurt; and making soup containing beans, rice, pasta, or potatoes. (SM)
Descriptors: Children, Eating Habits, Health Promotion, Nutrition
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Doughty, Howard A. – College Quarterly, 2005
Both parts of the author's past--a concern with terrorism and with the education of future agents of the state who will be expected to curb, if not to eliminate, it--contribute to what he wants to say in this essay. He seeks to make six points: (1) Racial profiling is not a discrete issue but an instance of a more pervasive racism that is evident…
Descriptors: Information Systems, Law Enforcement, Foreign Countries, Educational Technology
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
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Moore, Suzanne; Kalinski, Charlene – Science and Children, 1996
Presents hands-on science activities that help young children learn about the five senses and connect different aspects of the early childhood curriculum. (JRH)
Descriptors: Early Childhood Education, Hands on Science, Science Activities, Scientific Concepts
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