The 2020 Dietary Guidelines for Americans now include recommendations for infants and toddlers. Extension educators can use these expanded guidelines to provide feeding recommendations for caregivers of infants/toddlers. The purpose of this study was to explore 1) the infant and toddler feeding topics that Extension educators discuss with…

Basic Need Insecurities often impact the ability of community college students to persist and complete their goals. The COVID-19 pandemic exacerbated BNI for students' forcing administrators to respond to and address BNI. This study will highlight administrators' responses toward BNI and focus on the changes and/or services administrators…

The author gives some simple but effective suggestions on 'going green' at home, including: (1) Get your children to love the outdoors; (2) Eat healthy and organic; (3) Reduce organic waste by composting; (4) Teach your children about the three Rs of recycling; and (5) Minimise your water consumption. Trusted adults modelling good eco-practices…

People often engage in unhealthy eating despite having an explicit goal to follow a healthy diet, especially under certain conditions such as a lack of time. A promising explanation from the value accumulation account is that food choices are based on the sequential consideration of the values of multiple outcomes, such as health and taste…

Self-reported dietary intake is commonly used to inform policy; however, memory-based reports are subject to error. Our aim was to examine dietary reporting errors using a repeated-events framework. Participants (N = 102) completed a 3-day food diary and 10 days later recalled what they had consumed on one self-nominated day and one…

Purpose/Objectives: School nutrition (SN) assistants/technicians are vital to the operation of successful school nutrition programs. The objective of this study was to update the 2006 Competencies, Knowledge, and Skills (CKS) needed by effective SN assistants/technicians. Changes in SN programs since 2006, including the implementation of…

This study aimed to examine dietary nutrient intake and parental perspectives on nutrition in a diverse sample (e.g., age, ethnicity) of children with autism spectrum disorder (ASD) in the U.S. state of Florida. Forty-one parents of children with ASD (ages 2-17 years) completed a food record, and 25 of these parents participated in semi-structured…

Tofu, a traditional Chinese food, is now popular worldwide. However, few people notice the chemistry that is involved in its production. To shed light on this, we have designed a simple demonstration for lower-level undergraduates in organic chemistry or biochemistry courses to help them understand the chemistry principles that underlie the…

A rapidly growing body of empirical research has recently started to emerge highlighting the connotative and/or semiotic meanings that consumers typically associate with specific abstract visual design features, such as colours (either when presented individually or in combination), simple shapes/curvilinearity, and the orientation and relative…

Student food insecurity is a concern at colleges and universities across the country, and Extension professionals can bring unique solutions to this growing problem. At Rutgers--New Brunswick, visitors to the Student Food Pantry receive vouchers for fresh produce to be redeemed at the New Brunswick Community Farmers Market. As well, the Rutgers…

The objective of this study was to assess knowledge and attitudes of nutrition and dietetic college students regarding food science and technology. It was designed as a cross-sectional survey using a self-administered online questionnaire, constructed by a formative research process, including accredited dietetics programs in the United States and…

This article addresses the pressing issue of food waste by focusing on the development of young adolescents' food waste literacy. The concept of "food waste literacy" (FWL), defined as the literacy for the judicious use of food, encompasses knowledge, attitudes, values, and behaviours related to food waste. The article presents a study…

Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…

Engineering design practices in STEM education focus on reflecting the discipline-specific work of engineers in a manner that is suitable for the student level and course learning objectives. Using an engineering design context also facilitates student identification of global problems and feasible solutions to address such problems. In this…

The study explores the historical development, cultural significance, and economic potential of Liuzhou River Snail Rice Noodles (LRSRN) as a representation of local wisdom and educational literacy in China. Rooted in the historical, cultural, and natural context of Liuzhou, Guangxi Province, the production process and unique flavor of LRSRN…