This study evaluated the effectiveness of and reliability of peer tutors implementing a constant time delay procedure when teaching four high school students with moderate and severe disabilities to prepare foods using picture recipes. We used a multiple probe design across subjects to determine the effectiveness of the peer tutor implemented…

In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year…

When NetJets, a private aviation company, announced it would keep and expand its operational headquarters in Ohio, Richard T. Santulli, chairman and chief executive, didn't give credit to tax breaks or any of the other incentives states and cities typically use to woo or retain corporations. Instead, he said the critical factor was the state's…

School lunch recipes based on unflavored gelatin are low cost and high in nutritional benefit. (Author)

Provides ideas about how to add variety, flavor, texture, and nutrition to outdoor meals by dehydrating food and using it on camping trips. The goal is to prepare nutritious and appealing meals without spending a lot of money on commercially dehydrated or freeze-dried foods. Includes instructions for rehydrating foods. (LP)

This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

Describes videotape educational programing in culinary arts at the Culinary Institute of America. (CMV)

The Culinary Institute of America (CIA), a training ground for aspiring chefs, is a sophisticated training organization that practices many philosophies and techniques, including team learning, training the whole cook, and training the trainer. (JOW)

Profiles Kathy Jo Somers, American Vocational Association's 1994 Teacher of the Year, who teaches commercial food preparation at the Weaver Education Center in Greensboro, North Carolina. (JOW)

A Penobscot American Indian demonstrated the technique of cooking in a pot made from birch bark. (FF)

With cook books published in 1969-1970 totaling over 500, many readers will find this evaluation of 78 cook books a most useful guide. (MF)

This learning center for six- and seven-year olds presents language, math, science, and study skill activities about peanuts. (SJL)

Explains how classroom cookery can be used in the elementary school language arts program. Emphasizes ways it can improve reading skills and provides a listing of cookbooks for children. (FL)

The article describes a six-week cooking program for developmentally disabled adults offered through the county continuing education program. The program utilizes illustrated recipes (an example is included). Significant outcomes and implementation pointers are noted. (DB)