A Registered Dietitian Nutritionist (RDN) is a nutrition expert with numerous and varied required skills which are continuing to evolve as scientific advances in healthcare occur and the food industry strives to meet consumer demands for more healthy, nutritious, and sustainable foods. The Accrediting Council for Education in Nutrition and…

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,…

Objective: As childhood obesity continues to threaten the overall health of young people, K-12 teachers are uniquely poised to advocate for, and support food and nutrition, school lunch and student health. Yet, classroom teachers are largely uninvolved in school lunch. School lunch is typically viewed as separate from the rest of the school day…

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 the success of home economics classes open to boys as well as girls. (AN)

The Tucson Early Education Program is working with "orchestrated instruction," a cooking experience which is an experimental attempt to pull together the various components of early education. Individual subskills such as arithmetic and language arts are learned for a larger project that the children are interested in, and skills are developed as…

This book is intended for the teaching of nutrition and food concepts in informal settings for elementary school students. Part I offers a brief perspective on food education and a discussion on how children can learn about nutrition and good food habits through creative experiences in the kitchen. Part II presents a guide to involving children in…

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…