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Direct linkTherrien, Mona; Calder, Beth L.; Castonguay, Zakkary J. – Journal of Food Science Education, 2018
Students in the Didactic Program in Dietetics (DPD) at the University of Maine were exposed to the cheese-making process, within a lab setting of two hours, utilizing an accelerated recipe for a Queso Fresco-style cheese. The purpose of this project was to provide students with a novel, hands-on learning experience, which covered concepts of…
Descriptors: Teaching Methods, Dietetics, Food, Learning Experience
Hunt, Tamerah N.; Harris, Laura; Way, David – Athletic Training Education Journal, 2017
Context: Concussion legislation mandates that health care providers have experience in concussion management. Unfortunately, standards for current continuing and clinician education are ill defined. Objective: (1) Determine if a didactic-based educational intervention would increase knowledge and perceived expertise and (2) examine the…
Descriptors: Head Injuries, Knowledge Level, Correlation, Experience
Download full textJacobs, George – Online Submission, 2013
Diet change toward eating less meat and more plant foods is advocated for reasons of health, environmental protection, and kindness toward non-human animals. This article is written for people who advocate meat reduction, regardless of whether their audiences are in schools, universities, organizations, or in the general public. However, the…
Descriptors: Dietetics, Eating Habits, Health Promotion, Conservation (Environment)
Ahmad, Mahassen – 1999
In 1995 the United States Department of Agriculture (USDA) developed the Health School Menus Initiative (HSMI) to ensure that school age children are provided meals that are consistent with dietary guidelines and current nutrition information. The USDA developed review instruments to evaluate the implementation of the HSMI nationwide. These…
Descriptors: Breakfast Programs, Dietetics, Elementary Secondary Education, Evaluation Methods
Peer reviewedWiecha, John M.; And Others – Journal of Community Health, 1994
Vietnamese high school students completed a food frequency questionnaire (FFQ) and completed daily diet reports for seven weeks. Data from the FFQ were compared to the food reports. The results indicated a few simple FFQ items, particularly for indicator foods such as rice, were reliable for dietary assessment for that population. (SM)
Descriptors: Asian Americans, Cultural Influences, Dietetics, Eating Habits
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. – 1985
This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service supervisor component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; nutrient…
Descriptors: Achievement Tests, Allied Health Personnel, Counseling Techniques, Criterion Referenced Tests
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. – 1985
This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service worker component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; personal…
Descriptors: Achievement Tests, Allied Health Personnel, Counseling Techniques, Criterion Referenced Tests
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. – 1985
This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food production worker component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; hygiene and…
Descriptors: Achievement Tests, Allied Health Personnel, Counseling Techniques, Criterion Referenced Tests
