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Showing 1 to 15 of 34 results Save | Export
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Renwick, Kerry; Smith, Mary Gale – Journal of Family and Consumer Sciences, 2020
Food literacy (FL) has become a key concept for many family and consumer sciences/home economics (FCS/HE) professionals, especially those with specializations in dietetics and nutrition, food studies, and education. References to food literacy have grown exponentially since its first mention in the 1990s (Begley & Vidgen, 2016) and are used…
Descriptors: Food, Literacy, Dietetics, Nutrition
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Rembles, Jessica; Vollmer, Rachel L. – Journal of Family and Consumer Sciences, 2020
Fathers of preschoolers (N 47) responded to six open-ended questions regarding snacks via Qualtrics to understand how fathers perceive snacks. Most fathers were White (85%), well educated (72% had bachelor's degree or higher), and married (98%). Content analysis was applied to survey responses, and themes were identified. Three overarching themes…
Descriptors: Preschool Children, Fathers, Food, Parent Attitudes
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Nigg, Jessica K.; Arendt, Susan W. – Journal of Family and Consumer Sciences, 2020
The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of…
Descriptors: Hospitality Occupations, Tourism, Consumer Science, Education
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Renwick, Kerry; Powell, Lisa Jordan – Journal of Family and Consumer Sciences, 2019
Family and consumer sciences (FCS) professionals in home economics and allied fields have a long history of fostering increased knowledge and skills related to food; in recent decades, interest in providing food education has grown among practitioners in many other fields and contexts. Along with this expansion of providers and opportunities for…
Descriptors: Family (Sociological Unit), Home Economics, Consumer Science, Food
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White, Janis H.; White, Rick C. – Journal of Family and Consumer Sciences, 2018
Ellen Swallow Richards is traditionally cited as the founder of family and consumer sciences (FCS). A chemist, she drew from her root discipline, applying its concepts to the needs of the family and the individual. Much of what she advocated was based on the work of mid-19th century German chemists, particularly Justus von Liebig. Before Richards…
Descriptors: Consumer Science, Chemistry, Scientists, Family Needs
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Knol, Linda L.; Robb, Cliff A.; McKinley, Erin M.; Wood, Mary – Journal of Family and Consumer Sciences, 2018
The purpose of this research was to examine relationships between food insecurity and selected financial indicators among college students living off campus (n = 395), using an online survey. The prevalence of food insecurity was 38.4%. Students who used food assistance programs, experienced exogenous economic shocks, and owed more than $10,000 in…
Descriptors: Hunger, Food, College Students, Student Financial Aid
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Ghighi, Amanda; Maioriello, Gina; Piper, Darlene; Waters, Betty; Vollmer, Rachel L. – Journal of Family and Consumer Sciences, 2017
The purpose of this experiment was to determine the effects of the meaningful addition of vegetables, using cauliflower and zucchini, to a pizza crust on the likeability of taste, texture, appearance, and overall preference of the pizza. The likeability testing revealed that the cauliflower variation produced an unacceptable product in texture,…
Descriptors: Food, Nutrition, Preferences, Cooking Instruction
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Slater, Joyce – Journal of Family and Consumer Sciences, 2017
We live in the most complex food environment in human history. Our global food system, which rose over the course of the 20th and early 21st centuries, has had an enormous impact on what and how we eat. This arrangement, currently dominated by a small number of "agri-food" companies, has produced an abundance of inexpensive, readily…
Descriptors: Food, Literacy, Nutrition Instruction, Cooking Instruction
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Painter, James E.; Painter, Rosemary; Wang, Xinyue; Schuster, Margaret – Journal of Family and Consumer Sciences, 2017
Obesity has been increasing in all age groups worldwide for the past several decades. Yet for hundreds of years before the last quarter of the 20th century, obesity was not an issue. The etiology and the cure for the obesity epidemic have been elusive. Weight reduction diets and behavior therapy have not produced the desired results. Perhaps…
Descriptors: Obesity, Consumer Science, Etiology, Intervention
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Cason, Katherine L.; Chipman, Helen; Forstadt, Leslie A.; Rasco, Mattie R.; Sellers, Debra M.; Stephenson, Laura; York, De'Shoin A. – Journal of Family and Consumer Sciences, 2017
The history of family and consumer sciences (FCS) and the Expanded Food and Nutrition Education Program (EFNEP) is discussed with an emphasis on the critical importance of the human dimension. EFNEP's focus on people, education for change, accountability, strategic partnerships, and public value are highlighted as an example and model for…
Descriptors: Family Life Education, Consumer Education, Food, Nutrition Instruction
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Holland, Jacqueline M.; Coleman, LaTasha – Journal of Family and Consumer Sciences, 2017
The health and well-being of adolescents continue to be in jeopardy due to a lack of proper nutrition combined with a sedentary lifestyle. A collaborative effort between two Maryland entities, Prince Georges County Family and Consumer Sciences Department and the University of Maryland Expanded Food and Nutrition Program, involved a…
Descriptors: Extension Agents, Extension Education, Classroom Techniques, Integrated Activities
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Lorenz, Lorraine J.; Sawicki, Marjorie A.; Elliott, Michael; White, Melissa – Journal of Family and Consumer Sciences, 2016
The purpose of this study was to determine preservation practices, perceived barriers, and likelihood of parents with young children to home preserve food in the future. Implications of this research relate to family and consumer sciences professionals who endeavor to improve fruit and vegetable intake and provide resources to families and…
Descriptors: Food, Foods Instruction, Preservation, Family Life
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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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Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina – Journal of Family and Consumer Sciences, 2014
Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…
Descriptors: Cooking Instruction, Nutrition Instruction, Food, Health Promotion
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Moore, Cynthia K.; Andrews, Frances E. – Journal of Family and Consumer Sciences, 2012
Cultural Celebration was a quantity foods class project with embedded problem-based learning that involved a departmental event planned and catered by students and their instructor each fall semester for 5 consecutive years. It provided a creative way to meet outcome measures assigned to a junior/senior level course required in the dietetics and…
Descriptors: Liberal Arts, Outcome Measures, Class Activities, Problem Based Learning
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