The National School Nutrition Programme (NSNP) in South Africa provides thousands of needy children with school meals on school days. One, and in some cases 2, of these meals per week are soya based. A review of the NSNP revealed that many children do not eat on those days because they find the soya mince meal unappetising. As the meal served…

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…

Following recipes, adding ingredients, creating something unique, and seeing the finished products are the cooking processes that children can get actively involved with. This paper presents a quantitative study exploring the effectiveness of an inquiry-based cooking project to improve children's scientific process skills and health eating habits.…

Objective: We investigated how students' interest in healthy eating changed after the introduction of on-site school lunch, prepared on campus, at a Japanese junior high school. Design: One-year follow-up study. Setting: Participants were 166 students in their second year of study at a public junior high school in Japan which introduced an on-site…

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…

Many professions have emerged from the early ages to the present day. In this context, cooking is an ancient profession that has been done by people since ancient times. Especially in recent years, the importance of this profession has increased considerably and more preferred. People usually consider the image of that profession when choosing a…

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…

This project examines the students learn about producing local food videos. The 3-step learning process was conducted by each video was created from 1 piece per content with a 20-minute movie using a step-by-step learning procedure. Three pre-productions: pre-, pre-, and post-production. The data study demonstrated the local cooking media's…

Laboratory course activities often focus on "cookbook style," so their activities have not yet integrated with scientific thinking as an essential aspect. In this research, the laboratory experience of microbial analysis techniques was redesigned using alternative inquiry to involve students in isolating and characterising yeast to make…

The article offers "microfragmentos" of reinvention in response to the incursion of capitalist and neocolonial threats. The microfragmentos -- small, broken, and irregular fragments that remain incomplete -- are a modest local political initiative growing from an ethnographic project among Cañari women and children in the high Ecuadorian…

In Norway, Food and Health (FH) is taught throughout compulsory school. Data acquisition for this study consists of 15 interviews with teachers and 26 focus group interviews (FGI) with 4th grade students (9-10 years), from eleven different schools in five regions in Norway. The data provides insight into experiences with FH, perceptions of the…

Cooking at home is associated with health benefits, and 10- and 11-year-old children are capable of participating in meal preparation. However, opportunities for children to cook at home have declined. This study aimed to identify determinants of the frequency and the intention to cook at home in fifth graders using the Theory of Planned Behavior…

This study addresses the complex challenges of childhood obesity, food poverty and environmental degradation by developing a planetary health framework for school food in education. Drawing on Dewey's experiential learning philosophy, it adopts an integrative approach where school meals and food education converge. Rooted in the planetary health…

In 1993 the Victorian Music Teachers' Association (VMTA) published a fund-raising cookbook, Prestissimo Food for Agitato Musicians. Community cookbooks provide social historians with valuable windows into the lives and personalities of the contributors. The VMTA cookbook is no exception, bringing individuals into sharp relief and including asides…