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Nummer, Brian A.; Guy, Stanley M.; Bentley, Joanne P. H. – Journal of Food Science Education, 2010
Food Safety Manager's Certification is offered through a state-local Extension partnership in Utah using an online course management system. Exams and course materials were created by an Extension Specialist at Utah State Univ. Extension Agents provide exam and curriculum facilitation in each county. This form of distance education enables access…
Descriptors: Electronic Learning, Feedback (Response), Foods Instruction, Management Systems
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Duffrin, Melani W.; Hovland, Jana; Carraway-Stage, Virginia; McLeod, Sara; Duffrin, Christopher; Phillips, Sharon; Rivera, David; Saum, Diana; Johanson, George; Graham, Annette; Lee, Tammy; Bosse, Michael; Berryman, Darlene – Journal of Food Science Education, 2010
The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a compilation of programs aimed at using food as a tool to teach mathematics and science. In 2007 to 2008, a foods curriculum developed by professionals in nutrition and education was implemented in 10 3rd-grade classrooms in Appalachian Ohio; teachers in these…
Descriptors: Elementary School Science, Elementary School Mathematics, Grade 4, Grade 3
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Smith, Judy – Journal of Food Science Education, 2009
One of the core competencies in the IFT Education standards is for students to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be…
Descriptors: Foods Instruction, Undergraduate Students, Communication Skills, Interviews
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Hicks, Doris T.; Pivarnik, Lori F.; McDermott, Ryan; Richard, Nicole; Hoover, Dallas G.; Kniel, Kalmia E. – Journal of Food Science Education, 2009
Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…
Descriptors: Safety, Food Standards, Food Processing Occupations, Surveys
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Goto, K.; Bianco-Simeral, S. – Journal of Food Science Education, 2009
Although the effects of pedagogical strategies using collaborative learning on students' perceived learning outcomes have been studied, little has been examined about possible benefits and challenges in collaborating with the campus community in a food science research project conducted by nutrition majors. We examined the effects of involving…
Descriptors: Foods Instruction, Research Projects, Nutrition, Community Involvement
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Schmidt, Shelly J.; Lee, Joo Won – Journal of Food Science Education, 2009
Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of…
Descriptors: Animation, Computer Assisted Instruction, Instructional Materials, Food
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Pascall, Melvin A.; Lee, Ken; Fraser, Angela; Halim, Linna – Journal of Food Science Education, 2009
A focus group with an educational component was used to help initiate a new research hypothesis. Early-stage development of a new tamper-evident invention was improved with input from a consumer focus group. The focus group comprised consumers who were shown several tamper-evident devices, including a new color-changing cap under active…
Descriptors: Research Needs, Negative Attitudes, Focus Groups, Instructional Effectiveness
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Schmidt, Shelly J. – Journal of Food Science Education, 2009
When students come to class, they bring with them the most powerful processor known to man--the human brain! Our job as teachers is to discover and implement practices that will make the most effective use of those brains. The human brain is a very powerful processor of sensory information, especially with regard to the sense of vision. We can…
Descriptors: Brain, Visual Aids, Computer Assisted Instruction, Educational Technology
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Olson, Bradley F.; Teuber, Suzanne; Bruhn, Christine M. – Journal of Food Science Education, 2009
Previous studies have shown that those with severe food allergies have significant gaps in knowledge about their disease and how to prevent recurrences. The purpose of this study was to address these deficiencies by creating and testing an educational packet, "Coping with Food Allergies." Participants included 46 of 58 adults with documented…
Descriptors: Cognitive Style, Allergy, Coping, Pilot Projects
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Turner, Mark S. – Journal of Food Science Education, 2009
This study examined the experiences of students in an active learning group work exercise in an introductory food microbiology course involving the study of foodborne pathogens. Small groups were required to access, analyze, and present information regarding a single food poisoning bacterium. The presentations contained features and…
Descriptors: Food, Microbiology, Foods Instruction, Science Instruction
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O' Bryan, Corliss A.; Crandall, Philip G.; Shores-Ellis, Katrina; Johnson, Donald M.; Ricke, Steven C.; Marcy, John – Journal of Food Science Education, 2009
Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP-based food safety programs have demonstrated their value by reducing the…
Descriptors: Web Based Instruction, Electronic Learning, Case Studies, Food Processing Occupations
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Reitmeier, C. A.; Vrchota, D. A. – Journal of Food Science Education, 2009
Self-assessment allows learners to observe, analyze, and evaluate their own performances. Self-reflection allows the student to assess his or her communication skill level and progress against a standard. Additionally, the implementation of self-assessment through carefully prepared classroom experiences enables learners to manage their own…
Descriptors: Self Evaluation (Individuals), Foods Instruction, Nutrition Instruction, Speech Communication
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Pivarnik, Lori F.; Patnoad, Martha S.; Richard, Nicole Leydon; Gable, Robert K.; Hirsch, Diane Wright; Madaus, Joseph; Scarpati, Stan; Carbone, Elena – Journal of Food Science Education, 2009
Adolescents with disabilities require access to general education and life skills instruction. Knowledge of food safety for this audience is important for health and valuable for work placement. The objective was to implement a survey to assess high school and transition special education teachers in RI, CT, and MA for food safety knowledge and…
Descriptors: Consumer Science, Food Standards, Disabilities, Special Education Teachers
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Wrolstad, Ronald E. – Journal of Food Science Education, 2009
Oregon State Univ. has offered FST 102 "Maraschino Cherry" as a 1-credit orientation course since 1994. The maraschino cherry serves as a vehicle from which faculty give their disciplinary perspective, for example, the chemistry of the maraschino cherry, processing unit operations, microbiology and food safety, food law, sensory…
Descriptors: Student Projects, Food Standards, Chemistry, Laboratories
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Scott, Amanda R.; Pope, Paul E.; Thompson, Britta M. – Journal of Food Science Education, 2009
The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease…
Descriptors: Behavior Change, Longitudinal Studies, Instructional Effectiveness, Pretests Posttests
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