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Direct linkFooladi, Erik C.; Tuomisto, Maiju; Haapaniemi, Janni – International Journal of Science Education, 2023
Food, cooking, and eating are commonly used as contexts or legitimations to teach and communicate science. However, for teaching to have contextual credibility, the relationship between subject and context is a relevant area of study. The present contribution describes an analysis of curricula from three Nordic countries shedding light on…
Descriptors: Interdisciplinary Approach, Science Instruction, Chemistry, Family and Consumer Sciences
Download full textBerg, Alison C.; Taylor, Nancy O.; Brown, Courtney S.; Giraudo, Silvia Q. – Journal of Extension, 2023
Research suggests participating in youth hands-on cooking programs, like those offered by Extension and 4-H, can improve nutrition behaviors and reduce the risk for obesity. We surveyed Georgia Extension professionals (n = 127) to explore factors (e.g., employee characteristics, resources, county demographics) related to offering youth hands-on…
Descriptors: Youth Programs, Extension Education, Cooking Instruction, Nutrition
Robert Baradaran – ProQuest LLC, 2024
The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…
Descriptors: College Graduates, Student Attitudes, Cooking Instruction, Foods Instruction
Aydin, Gozde; Margerison, Claire; Worsley, Anthony; Booth, Alison – Health Education, 2022
Purpose: This paper examines the views of Australian primary school parents regarding the food and nutrition education (FNE) curriculum. Associations with personal values (Universalism and Hedonism) and demographic measures were also explored. Design/methodology/approach: An online survey was conducted among 787 parents in March 2021. Parents…
Descriptors: Foreign Countries, Parents, Knowledge Level, Nutrition Instruction
Beinert, Cecilie; Palojoki, Päivi; Åbacka, Gun; Hardy-Johnson, Polly; Engeset, Dagrun; Rudjord Hillesund, Elisabet; Selvik Ask, Anne Merete; Øverby, Nina Cecilie; Nordgård Vik, Frøydis – Education Inquiry, 2021
Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers' and students' perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and…
Descriptors: Teaching Methods, Family and Consumer Sciences, Cooking Instruction, Nutrition Instruction
Hart, Caroline Sarojini; Page, Abigail – Cambridge Journal of Education, 2020
This study examines the role of school food education and school food culture in England and their potential to support pupils' capabilities to adopt health protecting and promoting behaviours. Drawing on Amartya Sen's capability approach, and Susan Michie's COM-B model, the research was conducted for the "Food Education Learning…
Descriptors: Foreign Countries, Foods Instruction, Health Behavior, Teacher Attitudes
Askren, Joe – ProQuest LLC, 2017
The purpose of this study was to explore how students described the curriculum in the Introduction to Food Production class and how they perceived the curriculum prepared them for their future in the hospitality industry. The exploratory questions that guided the study were how do students describe the experiential learning curriculum in the…
Descriptors: Case Studies, Hospitality Occupations, Curriculum, Guidelines
