This research study explored the registered dietitian nutritionist's (RDN) role and impact while supporting those on their grief journey. Data collection methods included a focus group, journaling, workshop evaluations, and photo elicitation. Qualitative data analysis highlighted three themes emerging from a six-week culinary nutrition education…

The aim of this study was to develop caregiver-friendly recipes for thickened liquids consistent with the International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines using noncommercial thickening agents to reduce variability in preparation. Recipes were tested combining base and thickening agents, where base agents were measured in…

Background: U.S. Department of Agriculture Child Nutrition Programs provide essential nutrition supporting student health and academic outcomes. Rural school nutrition professionals (SNPs) face challenges such as staff shortages, limited resources, and inadequate training. This study evaluates a flexible training program tailored to address these…

Often, students entering college find themselves in a transitional phase, gaining new independence and responsibilities, including purchasing food and beverages and making decisions that may not have been necessary before. Blue Raiders Drink Up (BRDU) is a grant-funded program by the Tennessee Department of Health, under the Project Diabetes…

Virtual reality (VR) is a promising avenue to enhance the independence and daily living skills of high school students with intellectual disability. This study investigated the efficacy of a non-immersive VR focused on teaching food preparation skills to secondary students with intellectual disability. Three high school students with intellectual…

Writing high-quality procedural texts is a challenging task for many learners. While example-based learning has shown promise as a feedback approach, a limitation arises when all learners receive the same content without considering their individual input or prior knowledge. Consequently, some learners struggle to grasp or relate to the feedback,…

The purpose of this systematic review was to summarize research to date on school-based, food-related interventions (e.g., cooking, grocery shopping, food-related literacy, eating behavior) for students with intellectual and developmental disabilities (IDD). The second purpose was to evaluate the quality of eligible studies according to the design…

The food and health needs and preferences of Iowans (n=452) were examined. The leading food and health information sources were online platforms, social media, and print media. Program topics with high participation likelihood were cooking, food preservation, food safety, and gardening. Short, low-cost, online programs were preferred. Extension…

Encouraging the development of professional competencies among rural students is crucial, because it not only supports knowledge acquisition but also strengthens their abilities in specific occupations. Online learning has emerged as a significant tool for teaching rural students because it addresses the limitations of traditional teaching…

The purpose of the current study was to develop an appropriate model to represent the relationships among the factors relating to the intention of vocational training professionals to use virtual reality vocational training systems for persons with disabilities. A questionnaire based on the theory of the value-based adoption model was used to…

This study introduces the project-based flipped teaching-learning method into a cooking practice class and analyzes student satisfaction. In the pre-class stage, the professor created a video lecture explaining the practice dish's ingredients and cooking methods, and uploaded it to the Learning Management System. After watching the video, during…

Elementary schools provide a consistent and immersive opportunity to reach a wide audience of young students, making them an ideal platform for fostering healthy dietary habits through food and nutrition education as part of the family and everyday life skills curriculum. This study examined the perspectives from Saudi elementary children's…

Life skills represent important skills needed for students with intellectual and developmental disabilities (IDD). Technology, including immersive and non-immersive virtual reality, presents options to support the acquisition and maintenance of life skills for students with IDD. In this study, researchers examined a non-immersive virtual…

"Food Stories: Navigating the Academy with Cultural Lessons from the Kitchen" is the first volume in the series "Culinary Canvas: A Series on Integrating the Arts and Food into Higher Education." The purpose of the series is to explore the innovative integration of arts and food into higher education. Each volume aims to…

Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality…