Food, cooking, and eating are commonly used as contexts or legitimations to teach and communicate science. However, for teaching to have contextual credibility, the relationship between subject and context is a relevant area of study. The present contribution describes an analysis of curricula from three Nordic countries shedding light on…

Research suggests participating in youth hands-on cooking programs, like those offered by Extension and 4-H, can improve nutrition behaviors and reduce the risk for obesity. We surveyed Georgia Extension professionals (n = 127) to explore factors (e.g., employee characteristics, resources, county demographics) related to offering youth hands-on…

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…

Purpose: This paper examines the views of Australian primary school parents regarding the food and nutrition education (FNE) curriculum. Associations with personal values (Universalism and Hedonism) and demographic measures were also explored. Design/methodology/approach: An online survey was conducted among 787 parents in March 2021. Parents…

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…

This study examines the role of school food education and school food culture in England and their potential to support pupils' capabilities to adopt health protecting and promoting behaviours. Drawing on Amartya Sen's capability approach, and Susan Michie's COM-B model, the research was conducted for the "Food Education Learning…

The use of focus groups to formatively evaluate community-based curricula after development and before pilot testing is not highlighted in the literature. In the study discussed in this article, research with four focus groups, composed of 46 women aged 65 years and older and belonging to eight South Carolina Family and Community Leaders clubs,…

The purpose of this study was to explore how students described the curriculum in the Introduction to Food Production class and how they perceived the curriculum prepared them for their future in the hospitality industry. The exploratory questions that guided the study were how do students describe the experiential learning curriculum in the…

The Empowering Older Adults with Assistive Technology to Shop, Cook and Eat curriculum was designed to provide education about concepts of empowerment and assistive technology for grocery shopping, preparing food, and eating. The curriculum included examples and hands-on demonstrations of assistive technology devices for grocery shopping, food…

Little research has been conducted to examine factors leading to adoption and implementation of nutrition education curricula. Data from two Web-based surveys (n = 313) and 27 interviews were used to explore how Diffusion of Innovations' perceived attributes contributed to adoption and implementation of Cooking with Kids (CWK) food and nutrition…

Five cookery classes for eight children, all of whom had profound and multiple handicaps and were nonverbal, were observed and analyzed. Purpose of the observation was to describe the day-to-day events in a classroom for children with severe learning difficulties and what a teacher in this special classroom teaches. (RM)

These four self-contained home economics miniunits on nutrition and food preparation are part of a set of 21 designed to provide middle school/junior high boys and girls opportunities to explore several areas of study within a 6-, 9-, or 12-week period of instruction. Units are designed to be free of sex-role stereotyping and are identified as…

This document presents Jackson County (Michigan) Intermediate School District's Special Education Early Childhood Center's 1988 curriculum. Sections focus on: (1) the center's program; (2) play observation; (3) eligibility; (4) classroom structure and function; (5) the importance of play; (6) developmental milestones; (7) planning and teaching…

A competency-based culinary arts food preparation curriculum for Delaware high school students with special needs was developed during a project that included the following activities: review of the state's existing culinary arts curriculum for regular education students; incumbent worker survey administered to 24 restaurant…

This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…