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Afterschool Alliance, 2025
The issue brief spotlights five exemplary afterschool programs that embody these essential characteristics in their programming and strategies to re-engage students. Down in Baton Rouge, Louisiana, the Baton Rouge Youth Coalition (BRYC) connects 8th-12th grade students with a "nucleus of adult support," including mentors, counselors, and…
Descriptors: Attendance, Cooking Instruction, Physical Activities, Age Differences
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Monnier, Virginie; Phaner-Goutorbe, Magali – Science Teacher, 2021
Among the new educational tools and new ways of teaching/learning of the last 20 years, educational approaches based on constructivism are of great interest because they offer the possibility for students to build scientific concepts from experimental observations. Cooking is truly a universal topic--it can be considered a true multidisciplinary…
Descriptors: Science Instruction, Teaching Methods, Cooking Instruction, Chemistry
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McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin – Teaching Science, 2014
Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…
Descriptors: Cooking Instruction, Science Experiments, Food, Chemistry
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Bonati, Michelle L. – Education and Treatment of Children, 2018
Collaborative planning between special education teachers and general education teachers that focuses on curriculum, instruction, and assessment can improve learning outcomes for students with and without disabilities. Service-learning is a teaching practice that can provide a flexible approach for teachers to collaboratively plan to meet the…
Descriptors: Cooperative Planning, Inclusion, Service Learning, Regular and Special Education Relationship
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Dodd, Sara; Follmer-Reece, Holly E.; Kostina-Ritchey, Erin; Reyna, Roxanna – Journal of Extension, 2015
This article describes a novel approach for introducing 4-H to non-traditional/diverse audiences using 4-H Food Challenge. Set in a low SES and minority-serving rural school, Food Challenge was presented during the school day to all 7th grade students, with almost half voluntarily participating in an after-school club component. Program design…
Descriptors: Grade 7, After School Programs, STEM Education, Career Development
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Mixon, Gloria – Journal of the American Academy of Special Education Professionals, 2011
Middle school students with intellectual disabilities often have difficulties achieving independence with instrumental activities of daily living (IADLs); therefore, these skills must be taught in school. IADLs are a complex component of skills that require a higher level of cognitive reasoning such as community mobility, shopping, meal…
Descriptors: Middle Schools, Intellectual Disability, Daily Living Skills, Cooking Instruction
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Franck, Karen; Vineyard, Michelle; Olson, Ann; Peterson, Ashley – Journal of Extension, 2012
Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…
Descriptors: Low Income, Cooking Instruction, Nutrition, Health Behavior
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Concannon, Mary; Rafferty, Elizabeth; Swanson-Farmarco, Cynthia – Journal of Extension, 2011
Teens in limited-resource communities face challenges to healthy eating. Many youths lack food preparation skills and have limited access to ingredients needed to prepare healthy foods at home. University of Maryland Extension offered healthy food preparation lessons to teen participants of a popular weekly electronic gaming program in a Baltimore…
Descriptors: Cooking Instruction, Food Service, Public Libraries, Nutrition Instruction
Mischel, Susan – Techniques: Connecting Education and Careers, 2005
As a former career and technical education teacher, this author was often faced with the issue of students segregating themselves by culture. This article describes how she managed to break down cultural barriers and prejudice through teamwork, cooking, and class goals set with high expectations. The course she offered included student "ownership"…
Descriptors: Cooking Instruction, High School Students, Student Diversity, Multicultural Education
Durand, Linda; Early, Lanell; Wood, Becky Jolly – Research and Curriculum Unit, 2006
Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…
Descriptors: Vocational Education, Secondary School Curriculum, Time on Task, Competence
Bureau of Education, Department of the Interior, 1886
The Commissioner of Education presents facts relating to State reports, recess or no recess, school legislation; statistics of correspondents of the Bureau; growth of education in the United States; school ages, summary of statistics of State systems; summary of the statistics of the last ten years; school population, enrollment, and average…
Descriptors: Recess Breaks, State Legislation, Educational Demand, School Statistics
Bureau of Education, Department of the Interior, 1880
In this report, the Commissioner of Education presents a general review of the U.S. educational condition, discusses the work of the Commissioner's office, and offers summaries of education statistics, using diagrams. Also provided are a summary of educational condition in the states and territories and comparative statistics and remarks on…
Descriptors: Public Agencies, School Statistics, Communicable Diseases, Whites