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…

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…

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…

A Registered Dietitian Nutritionist (RDN) is a nutrition expert with numerous and varied required skills which are continuing to evolve as scientific advances in healthcare occur and the food industry strives to meet consumer demands for more healthy, nutritious, and sustainable foods. The Accrediting Council for Education in Nutrition and…

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…

This study provides insights from a partnership between Special Olympics of Missouri and a Midwestern university during a teaching kitchen experience conducted in spring 2021. This 5-week teaching kitchen used evidence-based practices for adults with intellectual and developmental disabilities to teach culinary skills and nutrition science led by…

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…

This Action Research study investigated adult (i.e., teachers and parents) use of picture books with children as tools to support the exploration of their individual cultures and ethnicities. Participants in Cycle 1 consisted of educators (i.e., teachers, administrators, and librarians). Data was collected through interviews, lesson plans, and…

Objective: To assess whether adolescents who appeared in an after-school cooking nutrition programme (Teen Battle Chef) sustained healthful food behaviours in the ensuing years into young adulthood. Design: Interviews involving a short verbal survey assessing six health behaviours coded dichotomously and open-ended questions coded for themes…

A dual relationship between food insecurity and inadequate food literacy among college students may be attributed to limited food literacy, availability and ability to prepare healthful foods. Experiences that increase food literacy can improve diet quality and reduce food insecurity. Research was conducted through a food literacy-based curriculum…

Building 21st-century life science skills requires educating participants according to STEM abilities. Therefore, this research aimed to examine the effectiveness and feasibility of the STEM ability assessment framework in the practical learning environment. The study uses STEM coffee preparation experiential activity with a Royal Belgian siphon…

A school-based nutrition education intervention was implemented with second and third graders who used their functional health literacy skills of reading, writing, and speaking to learn about the MyPlate food model from the United States Department of Agriculture. The pretest-posttest intervention determined if children had ever seen the MyPlate…

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…

Food preparation literacy is defined as an individual's ability to plan, manage, and prepare tasty foods with limited directions (Vidgen & Gallegos, 2014). Food preparation practices are complex and demanding but they play a crucial role in health outcomes. Low food preparation literacy may contribute to less healthy food consumption,…