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…

Background: "Choose Health: Food, Fun, and Fitness" (CHFFF) is aimed at 3rd to 6th graders, and uses experiential learning, food preparation, active games, goal setting, and a family newsletter to target behaviors shown to decrease childhood obesity and chronic disease risk. This study aimed to evaluate CHFFF as intended in low-income…

Food Talk: Better U (FTBU) is a healthful weight management curriculum developed by the University of Georgia's Supplemental Nutrition Assistance Program Education (SNAP-Ed) team. FTBU addresses the high burden of obesity among low-income Georgians by focusing on healthful weight management practices. Topics include practicing portion control,…

The view of the authors is that the teaching of food in the school curriculum has varied throughout its history in order to meet political aims rather than educational ones. In this article they highlight the social and political changes that have influenced the teaching of food from its inception in the mid-1840s through to the present day. They…

Objective: Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the "Cooking with Kids" classroom experience from the child and adult participant perspectives. Methods: FG topics included students' cooking experiences at school and home and perceptions of "Cooking with Kids". Verified transcripts of…

Planning youth and family programming in the 21st century is daunting given family members' busy schedules. This is even more challenging when planning programs in rural areas, where there are vast distances between communities. This article discusses a research and educational outreach project that uses best practices in program development…

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

Describes using cooking as a vehicle for creating community among three culturally diverse classrooms of prekindergartners and third graders. Notes how the choice of corn, beans, and rice in the cooking exercise planted the roots of understanding, tolerance, and compassion, and an appreciation of diversity. (SD)

Argues involving young children in food preparation activities enhances traditional curriculum areas of language arts, math, science, and social skills. Encourages utilization of children's literature as sources replete with references to food and teaching ideas on food via literary tie-ins. Provides specific recipes which relate to Mother Goose…

Discusses ways in which cooking and food can be used to integrate school library media programs into the curriculum. Topics include gender consciousness; family literacy; alternative formats for special physical or learning challenges; history and social studies applications; world cultures; and cookbooks and literature. (LRW)

This article discusses a relatively new and decidedly healthy educational movement emerging across the United States, from grade schools to high schools, from community colleges to graduate programs at the nation's most prestigious universities. The movement goes by the name of "engaged learning." The authors describe two experiments to…