Often, students entering college find themselves in a transitional phase, gaining new independence and responsibilities, including purchasing food and beverages and making decisions that may not have been necessary before. Blue Raiders Drink Up (BRDU) is a grant-funded program by the Tennessee Department of Health, under the Project Diabetes…

This paper presents an exploratory evaluation of pilot nutrition education programs, Plan Shop Save Cook (PSSC). Behavior change between two nutrition education programs, Buy Eat Live Healthy (BELH; n=92 and PSSC; n=42), was examined using pre- and post-program questionnaire responses. Both programs resulted in significant improvement in food…

This study was conducted to explore preschool children's engagement in gardening and cooking activities and to incorporate their perspectives on these activities through digital photography. Additionally, the study explored how connections between home and school could be fostered through a cooking activity at home. Eighteen four-year-olds in two…

Virtual reality (VR) is a promising avenue to enhance the independence and daily living skills of high school students with intellectual disability. This study investigated the efficacy of a non-immersive VR focused on teaching food preparation skills to secondary students with intellectual disability. Three high school students with intellectual…

Writing high-quality procedural texts is a challenging task for many learners. While example-based learning has shown promise as a feedback approach, a limitation arises when all learners receive the same content without considering their individual input or prior knowledge. Consequently, some learners struggle to grasp or relate to the feedback,…

The purpose of this systematic review was to summarize research to date on school-based, food-related interventions (e.g., cooking, grocery shopping, food-related literacy, eating behavior) for students with intellectual and developmental disabilities (IDD). The second purpose was to evaluate the quality of eligible studies according to the design…

This dissertation proposes novel Domain Adaptation (DA) methods in real-world industrial settings, where the availability of labeled data is limited and test data can significantly differ from training data. Particularly, our research addresses key challenges in DA, including the applicability of DA methods in industrial settings, strategies to…

The purpose of the current study was to develop an appropriate model to represent the relationships among the factors relating to the intention of vocational training professionals to use virtual reality vocational training systems for persons with disabilities. A questionnaire based on the theory of the value-based adoption model was used to…

Building 21st-century life science skills requires educating participants according to STEM abilities. Therefore, this research aimed to examine the effectiveness and feasibility of the STEM ability assessment framework in the practical learning environment. The study uses STEM coffee preparation experiential activity with a Royal Belgian siphon…

A school-based nutrition education intervention was implemented with second and third graders who used their functional health literacy skills of reading, writing, and speaking to learn about the MyPlate food model from the United States Department of Agriculture. The pretest-posttest intervention determined if children had ever seen the MyPlate…

This study introduces the project-based flipped teaching-learning method into a cooking practice class and analyzes student satisfaction. In the pre-class stage, the professor created a video lecture explaining the practice dish's ingredients and cooking methods, and uploaded it to the Learning Management System. After watching the video, during…

Life skills represent important skills needed for students with intellectual and developmental disabilities (IDD). Technology, including immersive and non-immersive virtual reality, presents options to support the acquisition and maintenance of life skills for students with IDD. In this study, researchers examined a non-immersive virtual…

Objective: College is characterized by transition, students shifting from dependence to independence in numerous roles/responsibilities. Deficiencies in food/nutrition aptitudes and dietary intake exist, evidenced by declining physical well-being and poor eating patterns/practices within the population. Studies examining interventions to improve…

The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…

As a derivative of the core concept of literacy, food literacy can similarly either empower or disempower people. For example, the meaning of food literacy can be narrowed down to knowing how to grocery shop and prepare a meal, resulting in obedient neoliberal consumers who never challenge the food system. However, given the problems associated…