The Expanded Food and Nutrition Education Program (EFNEP), the nation's first federal nutrition education program for low-income families and youths, remains at the forefront of providing nutrition education to improve the lives of historically underserved populations. EFNEP contributes to food and nutrition security as program families and youths…

Food insecurity is a rising concern in many parts of the world. In the United States, certain populations are more vulnerable than others. One such group is college students. A 2020 report suggests roughly 39% of the 330,000 students surveyed from different colleges and universities experienced food insecurity in the last 30 days (Baker-Smith et…

Skills, knowledge, time, ability, access, and cultural and societal norms all sponsor and constrain food literacies. Measuring the effects of class, race, cultural identity, knowledge, and ability on food access requires an understanding of how communities and institutions sponsor food literacy. Nutritionists have developed a framework for…

One of the ideas of the GeoCapabilities project(s) is to open up an international debate on the purposes and values of geography education. In line with this, the aim of this article is to examine some central perspectives used in GeoCapabilities, such as curriculum thinking, the teacher as 'curriculum maker' and the perspective of powerful…

This article explores how P (programmed learning) in Revans' formula L=P + Q accumulates from one action learning research initiative to another. Drawing on three inter-organizational action learning research initiatives, it shows how the L (learning) from conducting action learning in an initiative in one network built new P on network action…

This paper engages with Guattari's query about, how to make a classroom operate like a work of art? Guattari's question is not intended to be prescriptive or dogmatic. Rather, his thinking engenders a way of thinking about art as an affective event that has the capacity to invent new relations and new ways of learning. In the first section, we…

Purpose: The purpose of this paper is to examine the impact of a nutrition-education intervention delivered at low-income middle schools in Washington, DC in the USA, using a mobile farmers' market to bring hands-on lessons to schools. The program was a partnership between a local farm and university and was funded by the United States Department…

The NFSMI Research Summary is a continuing series of summaries reporting recently completed research and research-based resources funded by the National Food Service Management Institute. The following research studies are summarized in this article: (1) Succession Planning for Management Level Staff in School Nutrition Programs; (2)…

Objective: To describe and assess low income, healthy, pregnant Hispanic women's understanding of gestational diabetes (GDM) and willingness to change aspects of their diet. Design: One-on-one, in-person interviews conducted in Spanish with 94 women (primarily Mexican). Setting: Federal Qualified Community Health Center's prenatal clinic. Method:…

Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology[R] is a profession that links skills of culinary arts and food science and technology in the development of food products. An online…

Objective: The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel. Methods: A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to assess changes in knowledge,…

Background: Although there is mounting evidence of the benefits of probiotics, many consumers are unaware of the definition of probiotics and are unable to state which foods contain these live microorganisms. Purpose: This study attempted to determine if participants were able to state the definition of probiotics, whether they utilize these…

This analysis documents the outcomes and impacts from a series of food protection and defense educational programs conducted over a 3-y period for private and public sector food system professionals. Several measures were used to determine the professions of participants; their improvements in skills and abilities that resulted from workshops; the…

Objective: To examine caregivers' perceptions and practices related to food and personal hygiene and its association with diarrhea in children 6 to 36 months of age who suffered recurrent diarrhea. Design: This qualitative study, conducted in March and April 2006, used both in-depth interviews and direct observation data. Setting: Urban Tangerang,…

Objective: In this exploratory study, we observed the process in which children make food choices from a cognitive development perspective and the implications that these choices have on the areas of cognitive development and health and nutrition education. Design: This was a cross-sectional case study that involved an in-depth examination of the…