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Developing a Context Specific PCK Model for Kitchen-Garden Learning Programmes
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Narayan, Esha; Birdsall, Sally; Lee, Kerry – Asia-Pacific Journal of Teacher Education, 2020
With the increasing number of schools implementing garden-based learning, there is a need to consider pedagogies that enhance students' learning in a garden context. At present, there is little research available and the purpose and methods of implementing these programmes are greatly varied. To meet this need, this article introduces a new…
Descriptors: Pedagogical Content Knowledge, Gardening, Program Implementation, Foreign Countries
An Exploratory Case Study of a Food Education Program in the United Kingdom: Chefs Adopt a School
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Jayman, Michelle – Journal of Child Nutrition & Management, 2019
Purpose/Objectives: Chef's Adopt a School (CAAS) is an evidence-based food education program delivered in schools (Kindergarten-12th grade) in the United Kingdom (UK) which helps children understand the importance of nutritional literacy and encourages healthy eating. This qualitative study investigated the underlying components of the CAAS…
Descriptors: Foreign Countries, Foods Instruction, Nutrition Instruction, Food Service
Social Skills for Students with Moderate to Severe Disabilities: Can Community Based Instruction Help?
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Carissa Hernandez; Saili S. Kulkarni – Journal of the American Academy of Special Education Professionals, 2019
The purpose of this research study was to determine how Community Based Instruction (CBI) affects the social skills of middle school students with moderate to severe disabilities. Community Based Instruction is instruction that takes place outside of the school campus and provides students with real life experiences that can help them become more…
Descriptors: Students with Disabilities, Community Based Instruction (Disabilities), Experiential Learning, Daily Living Skills
Evaluation of the LiveWell@School Food Initiative Shows Increases in Scratch Cooking and Improvement in Nutritional Content
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Schober, Daniel J.; Carpenter, Leah; Currie, Venita; Yaroch, Amy L. – Journal of School Health, 2016
Background: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. Methods: This evaluation…
Descriptors: Food, Health Behavior, Cooking Instruction, School Districts
Experiential Cooking Programs for Low-Income Adults: Strategies for Success
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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
A Formative Evaluation of the Cooking with a Chef Program
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Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine – Journal of Extension, 2010
The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…
Descriptors: Food Service, Self Efficacy, Pilot Projects, Formative Evaluation