Sweet foods occupy an ambiguous position in many people's diets, perhaps especially for children and adolescents. The twin expectation that they both covet and limit their intake can create a dilemma not only in the home, but also in the school subject Home Economics (HE), which among other themes has a focus on food and health. In this study, we…

Family and consumer sciences (FCS) professionals support individuals in making good decisions about their well-being in order to achieve an optimal quality of life (AAFCS, n.d.). The Body of Knowledge (BoK) includes individual well-being as one of its core concepts and wellness as a cross-cutting theme (McGregor, 2022; Nickols et al., 2009).…

While strategies may differ across geographical regions, FACS Extension professionals work to enhance nutrition education and increase food security in their communities. The four dimensions of food security developed by The Food and Agricultural Organization were reconceptualized to understand food security on an individual or at a community…

Education for sustainable development is essential for the well-being of present and future generations and is one of the key objectives in the discipline of home economics. The purpose of this research was to ascertain whether in-service teachers of home economics recognise the opportunities to educate students about sustainable development in…

Purpose: We studied innovation processes in agriculture and nutrition to discuss a scaling approach that encompasses the technical, institutional, and behavioral dimensions of change. Approach: To understand dynamics across these dimensions, we analyzed farmers' innovation processes through two analytical lenses: farmer-centered and structural.…

Food insecurity is a rising concern in many parts of the world. In the United States, certain populations are more vulnerable than others. One such group is college students. A 2020 report suggests roughly 39% of the 330,000 students surveyed from different colleges and universities experienced food insecurity in the last 30 days (Baker-Smith et…

Context: In Germany, vocational education and training (VET) plays a key role in the transition from school to working life. Due to its proximity to the labour market and an increasingly digitised, connected world, the professional knowledge requirements of VET teachers are changing and an adjustment of competence frameworks for vocational…

This article provides an overview of innovative teaching methods used to develop food preparation skills in P-12 students with a goal of improving nutrition habits and decreasing risk for overweight and obesity. Delivered in four sessions and based on constructs from Social Cognitive Theory, the program provides opportunities for authentic skill…

Informed by the critical theory, this paper contributes to debates on decolonising education as an agenda for a heritage-driven curriculum espoused by the current Zimbabwe competence-based curriculum. It focuses on the "O" level Food Technology and Design curriculum, an area that has not been much explored. The paper challenges visible…

North Carolina Extension specialists conducted a needs assessment of Family and Consumer Sciences (FCS) agents to determine their foods and nutrition programming needs. Researchers examined agent and community needs, agent-offered programming, and barriers and facilitators to program implementation. Results will help inform the development of…

The COVID-19 pandemic has influenced many aspects of life and wellbeing. Eating behaviors and food habits among college students--many leaving campus and returning home mid-semester--were of particular interest for this qualitative study. Reflections from 33 students across 3 courses were analyzed using content analysis. Five major themes emerged…

Objective: The Norwegian National Action Plan for a Healthier Diet calls for discussion of new ways to communicate health information. An already established and important arena in which to do so is school, in the Food and Health (FH) subject in particular. The aim of this study was to investigate how Norwegian students experience the FH subject,…

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 research project examines the impact of removing post 16 A-level examinations for Home Economics and Food Technology in schools in England from 2016. This research explores teachers' experiences from 2016-2020, specifically their views on the progression pathway for those students who wish to pursue further study and employment opportunities…