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Direct linkPatricia Juárez-Dappe – History Teacher, 2023
During the past decade, interest in chocolate and its history has increased significantly. Following on this trend, a vast number of books dealing with chocolate have appeared in different publishing venues, both academic and nonacademic. Similarly, some instructors have included units that study the commodity or, in some rare instances, have…
Descriptors: Food, Foods Instruction, Cultural Context, Course Descriptions
Blodgett, David M.; Feld, Marjorie N. – International Journal of Sustainability in Higher Education, 2023
Purpose: The sustainability of the global food system hinges on its environmental resiliency and safety, including the health and well-being of its labor force. Single disciplinary courses in liberal arts or science often fail to highlight the overlap between environmental and social vulnerabilities that lead to food insecurity and diminish the…
Descriptors: Sustainable Development, Food, Course Descriptions, Case Studies
Jessica Wegener; Liesel Carlsson; Liza Barbour; Tracy Everitt; Clare Pettinger; Alba Reguant-Closa; Nanna Meyer; Sean Svette; Dareen Hassan; Jillian Platnar – International Journal of Sustainability in Higher Education, 2025
Purpose: Despite a growing awareness of the gap between professional expectations and competence, there has been no comprehensive appraisal of sustainable food systems (SFS) education within dietetics and nutrition programs to date. Dietitians and nutritionists play important roles in promoting sustainability yet many perceive themselves to be…
Descriptors: Foreign Countries, Dietetics, Nutrition Instruction, Sustainable Development
Lydia Horne; Amanda Manzanares; Nicholas Babin; Emily A. Royse; Lee Arakawa; Eunice Blavascunas; Lisa Doner; Daniel Druckenbrod; Ennea Fairchild; Meghann Jarchow; Barry R. Muchnick; Prajjwal Panday; Denielle Perry; Rebecca Thomas; Anne Toomey; Brian H. Tucker; Camille Washington-Ottombre; Shirley Vincent; Steven W. Anderson; Chelsie Romulo – Journal of Geoscience Education, 2024
Interdisciplinary environmental and sustainability (IES) programs are different from other fields because they focus on a complex integration of humanities, social, and natural sciences concepts centered on the interactions of coupled human and natural systems. The interdisciplinary nature of IES programs does not lend itself to traditional…
Descriptors: Interdisciplinary Approach, Environmental Education, Sustainability, Higher Education
Ahmed, Selena; Byker Shanks, Carmen; Lewis, Martin; Leitch, Alicia; Spencer, Caitlin; Smith, Erin M.; Hess, Dani – International Journal of Sustainability in Higher Education, 2018
Purpose: Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability solutions. An experiential learning project was implemented as part of two university courses in a…
Descriptors: Food, Wastes, Sustainability, Higher Education
Svonni, Charlotta – Paedagogica Historica: International Journal of the History of Education, 2023
This comparative curricular study examines the educational functions of the Swedish Sámi nomad school curricula before and after a central school reform in the 1960s. Due to the reform, the nomad school, a boarding school system for the Indigenous Sámi people in Sweden, was formed to bring about systemic changes in the education of Sámi children,…
Descriptors: Minority Groups, Boarding Schools, Educational History, Animal Husbandry
Download full textLang Bin; Kanokporn Numtong – LEARN Journal: Language Education and Acquisition Research Network, 2024
This research aims to analyze cultural items in the international Chinese education network course resource database found in the "Chinese Bridge" delegation online experience platform. Data were collected from 878 culture-themed courses implemented by 106 schools (including 64 universities, and 39 vocational colleges, 3 high schools)…
Descriptors: Chinese, Second Language Instruction, Second Language Learning, Cultural Awareness
Hamper, Bruce C.; Meisel, Joseph W. – Journal of Chemical Education, 2020
"Beer Brewing: Chemical and Biochemical Principles" is a 15 week laboratory and lecture course specifically designed for nonscience majors as an introduction to science literacy via structured laboratory experiments that encourage student engagement. It provides students with a foundation in chemical and biochemical principles using a…
Descriptors: Biochemistry, Lecture Method, Nonmajors, Scientific Literacy
Raymond, Emilie – History Teacher, 2021
Responding largely to the impact of industrialization and urbanization on American society, educators across the country embraced the "school gardening" and "nature study" movements advocated by Dewey. Promoted in varying degrees as ways to enhance learning, yield food for their schools, build character, and improve…
Descriptors: War, Teaching Methods, History Instruction, Gardening
Safari, Mahsa; Asadi, Somayeh – Advances in Engineering Education, 2022
This paper outlines the result of an innovative program to develop a competency-based curriculum and a work process to engage students in energy assessment of small commercial buildings in their community. Throughout the resulting course, "Leadership in Building Energy Efficiency (LBEE)," students were trained to gather buildings'…
Descriptors: Energy, Energy Conservation, Program Descriptions, Educational Innovation
Alberts, Heike C.; Carlin, Laurence – Geography Teacher, 2021
Students in The Honors College at the University of Wisconsin Oshkosh are required to take a team-taught first-year seminar in their first semester. The seminar is theme-based and taught by two professors from two different disciplines. The theme of the seminar is food, one teacher is a professor of geography and the other a professor of…
Descriptors: Food, Geography Instruction, Honors Curriculum, Team Teaching
Ovca, Andrej; Jevšnik, Mojca; Raspor, Peter – Journal of Food Science Education, 2018
Since formal education is guided through food-related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age)…
Descriptors: Foods Instruction, Safety, Elementary Secondary Education, Skill Development
Lane, K. Maria D.; Pedrick, Hayley; Mueller, Kristian – Geography Teacher, 2020
The University of New Mexico (UNM) is home to a robust Department of Geography & Environmental Studies (GES). With curricula and research programs that span both environmental studies and geographic information science, the department covers topics of local, regional, hemispheric, and global interest. And yet enrollment is on the decline, as…
Descriptors: Food, Teaching Methods, Geography Instruction, Departments
MacCarty, Nordica; Walkin, Julie – Advances in Engineering Education, 2022
Many of today's engineering students are seeking international, intercultural, and interdisciplinary educational opportunities that involve acquiring real-world project experiences while working toward making a difference in communities. Even as university teaching and learning is tied to terms and learning modules and therefore has certain…
Descriptors: Engineering Education, Foreign Countries, State Universities, College Faculty
Gisslevik, Emmalee; Wernersson, Inga; Larsson, Christel – Scandinavian Journal of Educational Research, 2019
The aim of this study is to explore conditioning factors influencing learning opportunities in food-related education taught from a perspective of sustainable development. Over the course of the eighth-grade school year, data were derived from field studies of two classes taught in Home and Consumer Studies with an exploratory case-study design.…
Descriptors: Sustainability, Consumer Science, Food, Foreign Countries
