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Fatma Sabet; Steffen Böhm – British Educational Research Journal, 2025
This study addresses the complex challenges of childhood obesity, food poverty and environmental degradation by developing a planetary health framework for school food in education. Drawing on Dewey's experiential learning philosophy, it adopts an integrative approach where school meals and food education converge. Rooted in the planetary health…
Descriptors: Obesity, Poverty, Experiential Learning, Educational Environment
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Amy Large; Reearna Morgan; Stella Kalas; Katherine Appleton; Roslyn Giglia – Issues in Educational Research, 2023
Established healthy eating behaviours in childhood underpin the development of similar patterns into adulthood. School-based nutrition and cooking programs have been found to enhance nutrition and cooking knowledge and cooking self-efficacy. This scoping review examined the literature about the effectiveness of nutrition education programs…
Descriptors: Best Practices, Nutrition Instruction, Teaching Methods, Eating Habits
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Kelly, Rebecca K.; Nash, Rosie – Journal of School Health, 2021
Background: Childhood is a critical period for developing food-related skills and knowledge, known as food literacy (FL). Schools may be an important setting for interventions aiming to improve FL in children. This systematic scoping review aimed to characterize food literacy interventions in elementary schools. Methods: Databases (PubMed, Web of…
Descriptors: Food, Literacy, Intervention, Elementary School Students
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Williams, P.; Morton, J. K.; Christian, B. J. – Education 3-13, 2023
Meaningful and enjoyable experiences are important in the education of children. In this qualitative case study, the garden program (incl. market garden shop, garden care, Kid's Kitchen, and chicken coop) in one Australian primary school was explored to determine its impact on the mathematical learning of children. Data were collected using focus…
Descriptors: Gardening, Mathematics Instruction, Teaching Methods, Learning Experience
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Rahayu, Poppy Trianti; Putri, Ratu Ilma Indra – Journal on Mathematics Education, 2021
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…
Descriptors: Mathematics Instruction, Teaching Methods, Junior High School Students, Student Projects
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Beinert, Cecilie; Palojoki, Päivi; Åbacka, Gun; Hardy-Johnson, Polly; Engeset, Dagrun; Rudjord Hillesund, Elisabet; Selvik Ask, Anne Merete; Øverby, Nina Cecilie; Nordgård Vik, Frøydis – Education Inquiry, 2021
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…
Descriptors: Teaching Methods, Family and Consumer Sciences, Cooking Instruction, Nutrition Instruction
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Christensen, Jacob Højgaard; Wistoft, Karen – Health Education Journal, 2022
Introduction: "My Cookery" is a children's cookery book that aims to enhance children's joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes…
Descriptors: Cooking Instruction, Teaching Methods, Outcomes of Education, Books
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Bligh, Caroline Adele; Fathima, Monalisa – Journal of Research in Childhood Education, 2017
This article applies sociocultural theorizing as a tool to analyze children's collaborative cooking practices through the key sociocultural concepts of social interaction and collaboration within a school cooking club. The "everyday" activity of cooking is examined using field notes gathered through participant observations, diary…
Descriptors: Foreign Countries, Cooking Instruction, Food, Cooperative Learning
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Hughes, Janette; Maas, Melanie – LEARNing Landscapes, 2017
In this article, we share an ethnographic case study of how we worked with a small group of marginalized grades 6, 7, and 8 students to both explore and create augmented reality (AR) to produce a class cookbook. We discuss how using AR helped students develop digital literacies skills and 21st century competencies, while at the same time,…
Descriptors: 21st Century Skills, Grade 6, Grade 7, Grade 8
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Hernandez, Carissa; Kulkarni, Saili S. – Journal of the American Academy of Special Education Professionals, 2018
The purpose of this research study was to determine how Community Based Instruction (CBI) affects the social skills of middle school students with moderate to severe disabilities. Existing literature is limited in findings related to the influence of CBI on middle school students with moderate to severe disabilities. This qualitative study was…
Descriptors: Community Based Instruction (Disabilities), Students with Disabilities, Middle School Students, Severe Disabilities
Soholt, Polli – NAMTA Journal, 2013
Polli Soholt writes about advanced practical life and demonstrates that adding more challenge and complexity for older children leads to more social cooperation. Activities such as washing dishes, polishing, sewing, and food preparation take the child beyond the need to refine basic skills. The older primary children find more reality in tasks…
Descriptors: Children, Housework, Skill Development, Elementary School Students
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Coleman, Mari Beth; Hurley, Kevin J.; Cihak, David F. – Education and Training in Autism and Developmental Disabilities, 2012
The purpose of this study was to compare the effectiveness and efficiency of teacher-directed and computer-assisted constant time delay strategies for teaching three students with moderate intellectual disability to read functional sight words. Target words were those found in recipes and were taught via teacher-delivered constant time delay or…
Descriptors: Instructional Effectiveness, Computers, Sight Vocabulary, Mental Retardation
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Block, Karen; Gibbs, Lisa; Staiger, Petra K.; Gold, Lisa; Johnson, Britt; Macfarlane, Susie; Long, Caroline; Townsend, Mardie – Health Education & Behavior, 2012
This article presents results from a mixed-method evaluation of a structured cooking and gardening program in Australian primary schools, focusing on program impacts on the social and learning environment of the school. In particular, we address the Stephanie Alexander Kitchen Garden Program objective of providing a pleasurable experience that has…
Descriptors: Gardening, Cooking Instruction, Elementary Schools, Learner Engagement
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Phillips, Sharon K.; Duffrin, Melani W.; Geist, Eugene A. – Science and Children, 2004
Think about making something as basic as hard candy. The ingredients are simple--sugar, water, and flavoring--yet the changes that occur are chemically amazing. Drop by drop, small portions of the syrup placed in ice water indicate how saturated the solution is becoming, until a "crack" sound occurs when the candy is at hard-crack stage, its most…
Descriptors: Science Instruction, Teaching Methods, Food, Cooking Instruction
Fox, Florence C. – Bureau of Education, Department of the Interior, 1922
How shall a project be organized so that the subjects in the school program shall properly function and shall contribute to the effective working out of the central idea around which the project must concentrate? How shall an untrained teacher be able to formulate her subject matter in terms of projects unless she understands the function of each…
Descriptors: Elementary Schools, School Activities, Teaching Methods, Learning Activities