Face-to-face cooking programs can positively impact food choices, fruit and vegetable intake, and cooking self-efficacy; however, little is known about virtual cooking programs. We studied the perceived acceptability of the virtual SWITCH Cooking School (SCS). Four monthly cooking classes were offered for each participating school. Classes…

This article provides information on a team-building activity in which student teams make salsa. I usually use this exercise on the day that I form teams to provide an opportunity for teams to work on something that is not graded prior to completing the graded team assignment. The activity is built on several theories, such as social learning,…

A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based…