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Showing 136 to 150 of 182 results Save | Export
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Shutske, John M.; Pierquet, Jennifer; Michel, Laura; Rasmussen, Ruth; Olson, Debra – Journal of Food Science Education, 2008
This analysis documents the outcomes and impacts from a series of food protection and defense educational programs conducted over a 3-y period for private and public sector food system professionals. Several measures were used to determine the professions of participants; their improvements in skills and abilities that resulted from workshops; the…
Descriptors: Outreach Programs, Foods Instruction, Safety Education, Food Service
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Delgado-Gutierrez, C.; Bruhn, C. M. – Journal of Food Science Education, 2008
This project evaluates the attitudes of food and health professionals to 3 new food processing technologies that have been developed to respond to consumer demands such as superior taste, longer shelf life, higher nutritional content, health benefits, and environment-friendly processing. Educational brochures for high pressure (HP), pulsed…
Descriptors: Professional Personnel, Health Personnel, Food, Attitudes
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Willows, Noreen D.; Strawson-Fawcett, Cynthia; Downs, Shauna M. – Journal of Food Science Education, 2008
Problem-based learning (PBL) can provide an enhanced appreciation of the relationship between culture and food for students who aspire to become dietitians or nutrition educators; however, large university classes often inhibit the use of PBL. A professor who specializes in research documenting the relationships among food and culture took 17…
Descriptors: Problem Based Learning, Foods Instruction, Dietetics, Nutrition
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Hayes, Kirby D.; Devitt, Amy A. – Journal of Food Science Education, 2008
Critical thinking skills (CTS) are the core learning outcome measures for higher education. Generally, CTS are not extensively developed or practiced during primary and secondary education. As such, early cultivation of CTS is essential for mastery prior to collegiate matriculation. Weekly engagement in 50 min of classroom discussion with student…
Descriptors: Discussion (Teaching Technique), Critical Thinking, Thinking Skills, Learner Controlled Instruction
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Schaich-Rogers, Barbara – Journal of Food Science Education, 2007
In January 2006, every science department chair in U.S. public, private, and parochial high schools received information on food science, including a DVD, poster, and experiment guide developed by the Institute of Food Technologists (IFT), IFT Foundation, and Discovery Education. To promote the experiments and to encourage implementation of the…
Descriptors: Foods Instruction, Elementary Secondary Education, Science Teachers, Career Guidance
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McEntire, Jennifer Cleveland; Rollins, Mary – Journal of Food Science Education, 2007
The Institute of Food Technologists (IFT), the IFT Foundation, and Discovery Education partnered to create and distribute food science information to science department and school counselor chairs in all 18,000 U.S. high schools in January 2006. Two multimedia "kits" were generated for teachers and counselors, each consisting of DVDs with food…
Descriptors: Conferences (Gatherings), Foods Instruction, High Schools, Science Departments
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Thompson, B. M.; Ribera, K. P.; Wingenbach, G. J.; Vestal, T. A. – Journal of Food Science Education, 2007
The purpose of this study was to use a validated instrument to determine the attitudes and knowledge of high school teachers regarding food irradiation, and to determine the correlations among their knowledge and attitudes and certain demographic variables. Knowledge and attitudes about food irradiation were measured in selected high school family…
Descriptors: Foods Instruction, Food Service, Safety, Consumer Science
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Byrd-Bredbenner, C.; Wheatley, V.; Schaffner, D.; Bruhn, C.; Blalock, L.; Maurer, J. – Journal of Food Science Education, 2007
Food mishandling is thought to be more acute among young adults; yet little is known about why they may engage in risky food handling behaviors. The purpose of this study was to create valid, reliable instruments for assessing key food safety psychosocial measures. Development of the measures began by examining published studies and behavior…
Descriptors: Locus of Control, Self Efficacy, Safety, Food Standards
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Byrd-Bredbenner, Carol; Wheatley, Virginia; Schaffner, Donald; Bruhn, Christine; Blalock, Lydia; Maurer, Jaclyn – Journal of Food Science Education, 2007
Little is known about the food safety knowledge of young adults. In addition, few knowledge questionnaires and no comprehensive, criterion-referenced measure that assesses the full range of food safety knowledge could be identified. Without appropriate, valid, and reliable measures and baseline data, it is difficult to develop and implement…
Descriptors: Safety, Food Standards, Diseases, Criterion Referenced Tests
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Beffa-Negrini, Patricia A.; Cohen, Nancy L.; Laus, Mary Jane; McLandsborough, Lynne A. – Journal of Food Science Education, 2007
Secondary science teachers who integrate food safety (FS) into curricula can provide FS knowledge and skills to youth while reinforcing science skills and concepts. National science education standards and the Biological Science Curriculum Study 5E Inquiry-based Learning Model were used to design an online training, Food Safety FIRST. The training…
Descriptors: Safety, Web Based Instruction, Food Standards, Pretests Posttests
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Anding, Jenna D.; Boleman, Chris; Thompson, Britta – Journal of Food Science Education, 2007
A food safety education program developed for retail food establishments was evaluated to assess the extent to which participants were practicing selected behaviors linked to reducing the risk of foodborne disease both before and after the program. Scores from the state health department's Certified Food Manager (CFM) exam also were examined.…
Descriptors: Safety, Food Standards, Effect Size, Safety Education
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Davis, Sarah F.; McEntire, Jennifer Cleveland; Sarakatsannis, James – Journal of Food Science Education, 2007
This "case study" details how food science was introduced into the classrooms of a typically underrepresented population. James Sarakatsannis, an 8th grade physical science teacher, was planning a unit that would use fast food to teach science to his classes, when he came across the Institute of Food Technologists (IFT) website and a…
Descriptors: Foods Instruction, Science Interests, Food, Physical Sciences
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Anderson, Alfred K. – Journal of Food Science Education, 2006
The assessment of learning gains of students in science and other disciplines is becoming a reality following the gradual shift from the traditional style of teaching to a curriculum-based assessment of learning outcomes. The degree to which students perceive to have obtained the outcomes of a course can be measured through an assessment of…
Descriptors: Outcomes of Education, Student Evaluation, Science Instruction, Curriculum Based Assessment
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Fajardo-Lira, Claudia; Heiss, Cynthia – Journal of Food Science Education, 2006
The purpose of this study was to ascertain whether a Web-based computer tutorial for food safety is an effective tool in the education of food science and nutrition students. Students completing the Web-based tutorial had a greater improvement in pre-test scores compared with post-test scores and compared with students who attended lecture only.…
Descriptors: Foods Instruction, Safety Education, Tutoring, Comparative Analysis
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Fenton, Ginger D.; LaBorde, Luke F.; Radhakrishna, Rama B.; Brown, J. Lynne; Cutter, Catherine N. – Journal of Food Science Education, 2006
Computer-based training is increasingly favored by food companies for training workers due to convenience, self-pacing ability, and ease of use. The objectives of this study were to determine if personal hygiene training, offered through a computer-based method, is as effective as a face-to-face method in knowledge acquisition and improved…
Descriptors: Instructional Effectiveness, Hygiene, Health Education, Industrial Training
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