In response to the growing necessity for considering the cultural and contextual needs of youth with disabilities in experimental studies, this study examines the effectiveness of an intervention package consisting of video prompting with a system of least prompts and reinforcement on Korean American adolescents with autism spectrum disorder.…

Hands-on learning is a proven method of improving students' critical thinking skills. Undergraduate research projects are encouraged to help students develop research and laboratory skills. If properly designed and implemented, research opportunities can be embedded in existing student coursework, which increases the number of students who can…

Finding culturally relevant informational books for a classroom library can be difficult. However, expanding the definition of informational text to include procedural forms, specifically cookbooks, can enhance the cultural relevance, range, and number of books available for students to read. Reasons for placing cookbooks in the classroom library…

Physical principles are involved in almost any aspect of cooking. Here we analyse the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: for a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on fundamental thermodynamic principles relevant to the cooking…

American Indian (AI) communities experience persistent diabetes-related disparities, yet few nutrition interventions are designed for AI with type 2 diabetes or address socio-contextual barriers to healthy eating. We describe our process of adapting the evidence-based Cooking Matters® program for use by AI adults with type 2 diabetes in a rural…

Food literacy (FL) has become a key concept for many family and consumer sciences/home economics (FCS/HE) professionals, especially those with specializations in dietetics and nutrition, food studies, and education. References to food literacy have grown exponentially since its first mention in the 1990s (Begley & Vidgen, 2016) and are used…

This paper explores one way that participants use inscribed objects in their immediate environment as resources for interaction. In particular, it identifies and analyzes a type of embodied response turn found in information request sequences. The data come from a video recording of family members engaged in a joint cooking activity, where they…

Mathematics learning is associated with 21st-century skills such as communication, collaboration, critical thinking in problem-solving, creativity, and innovation. To help students obtain these skills, a learning project was developed through "Pendidikan Matematika Realistik Indonesia" (PMRI) approach by using fruit salad recipes and…

As higher education becomes more prominent and prevalent across the country and around the world, its presence influences many individuals in multiple different capacities. The emphasis placed on learning within this setting can be employed not only to improve mental attributes but also physical well-being. A majority of campuses are equipped with…

What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

The authors developed a lesson for teachers to integrate chemistry and culinary arts, providing students with an opportunity to participate in three-dimensional learning, engage in science and engineering practices, and apply disciplinary core content and crosscutting concepts (Krajcik et al. 2014). The project involved five classes: three…

High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to…

Amidst the persistent and increasingly visible discrimination and injustice against racially minoritized groups during and after the global COVID-19 pandemic, Canadian higher education has stressed the incorporation of equity, diversity, and inclusion (EDI) into curricular planning and practice. In parallel to the EDI emphasis at the institutional…

This quantitative research examines the perceptions of culinary arts/management educators and culinary industry practitioners on the future of online culinary arts education. Specifically pertaining to the recommended procedures by educators and chefs to judge and critique the quality of food products in terms sensory modalities, and what the key…

Emerging research indicates that chronic illnesses exacerbated by obesity begin in childhood. While research continues to show that consumption of fruits and vegetables can lower rates of obesity, children in the United States often fall short of consuming the recommended daily intake of fruits and vegetables. Youth nutrition education and cooking…