The use of Simulation-Based Learning (SBL) has increased in Nutrition and Dietetic (N&D) programs, although the research supporting its usability in N&D students is lacking. There are limited quality SBL instruments available that have been validated and tested for reliability in N&D students preparing for clinical practice. This…

Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers' and students' perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and…

This study evaluated whether nutrition knowledge and healthy eating patterns can be achieved through web-based systems, a secondary analysis of learning activities and assessment records. Students used online dietary recording systems to capture food intake data for 2 weeks. The first cohort used a food photo-upload method and the second cohort…

Changing demographics in the United States to a minority-majority culture require health care professionals who are culturally competent to provide appropriate care to patients. In a university in the Mid-Atlantic region of the United States, a gap existed between student education and the culturally competent professional practice of entry-level…

In order to motivate ESL students and engage them in different tasks effectively, it is necessary to make the tasks novel to the students. As one possible way of introducing novelty in the course, films could be used advantageously. In this study, a writing course integrated with videos of movies and cultural festival of different regions of the…

Most students enroll in general education introductory nutrition classes because they want to improve their diets in order to lose weight or enhance athletic performance. These nonscience majors are often less interested in learning about the fundamental biochemical principles underlying nutrition or are surprised that this foundational knowledge…

The author explores how using a child-centered approach to learning and a familiar context can help develop understanding. The placement school referenced in this article had an ethos that emphasized a child-centred approach, the importance of children being involved in every aspect of their learning. The author also shows that the school set a…

According to a recent study reported by the BBC, 30% of children in England are overweight and a significant factor affecting this statistic is that children have limited understanding of food, including what should be consumed and in what proportions. Nutritional choices made by children in today's society can dramatically affect their health and…

The aim of this study was to describe student learning after completing an experiential learning task that was designed to develop students' knowledge of food and food preparation methods. The task required students to follow a special diet and then complete a daily online journal entry about the experience for other students to read and review.…

Grandparents University ® (GPU) is a 2-day campus-based nutrition education program for grandparents and grandchildren based on constructs from Social Cognitive Theory and the Theory of Planned Behavior. This article describes how program theory was used to develop a working model, design activities, and select outcome measures of a 2-day…

It is suggested that the food guide still has a place as a basic tool for nutrition education when used with creative teaching techniques. Teaching situations which use the food guide and the contents of a pamphlet showing adaptations of Canada's Food Guide for several lifestyle concerns are presented. (MS)

One of a series for home economics teachers to use in planning, implementing, and evaluating secondary education programs, this curriculum guide focuses on the subject of food and nutrition. Five major program goals are identified as basic to the student's understanding of the impact of food selection and preparation upon society and the…

A pilot program designed by Drexel University and the World Affairs Council of Philadelphia orientates junior high school students to the intricate problems of world nutrition education. Audiovisual presentations, role playing, and group debate are among the teaching methods employed. (LH)

The approach described teaches food/snack choices as recommended by a Dental and Nutrition Education Position Paper developed by Public Health Dentists and Community Nutritionists in Ontario. A teaching technique (adaptable to other grades) for helping third grade students select and record balanced lunch menus is included. (MS)