Objective: This research examines the effects of educational materials, delivered with "take-home and cook-with-friends" meal kits, on college students' food agency. Participants: In the spring of 2021, 186 students were recruited at a US public university and randomly allocated into either an intervention group that received meal kits…

The objectives of this study are first, to analyze the coping strategies of informal sector traders amid the coronavirus disease 2019 (COVID-19) pandemic; and second, to take the results of this research as social studies teaching materials in realizing sustainable development goals (SDGs). This study uses a qualitative approach with a case study…

Green skills need to be developed in vocational education for sustainable future. However, the vocational high school curriculum of agricultural food processing technology in Indonesia does not explicitly state the development of green skills. Teaching materials, such as module are needed to develop vocational students' green skills. This study…

The COVID-19 pandemic has brought a breathtaking amount of change to the nation's schools in a matter of weeks. On March 11, Seattle Public Schools was the first major district to close schools. The next day, Ohio Governor Mike DeWine announced the first statewide school closure order effective March 17, beginning a cascade of similar orders. By…

Since mid-March, millions of schoolchildren have been stuck at home due to school closures brought on by the rapid spread of COVID-19. School districts' initial responses were captured by the first wave of the American Enterprise Institute's (AEI) COVID-19 Education Response Longitudinal Survey (C-ERLS), a nationally representative survey of…

When school buildings first closed in mid-March, few education leaders knew how long such closures would last. Now, that picture is becoming increasingly clear. Nearly all state governments have issued orders or recommendations requiring school buildings to remain closed for the duration of the 2019-20 academic year due to the threat of COVID-19.…

This report, which is the third in the American Enterprise Institute's (AEI's) "School District Responses to the COVID-19 Pandemic" series, provides an update on the state of the nation's schools using the newest wave of COVID-19 Education Response Longitudinal Survey (C-ERLS) data. It describes how the nation's public school system has…

This is the fifth report in the "School District Responses to the COVID-19 Pandemic" series, covering changes that occurred in public school districts between April 24 and May 8, 2020. Data for this report were collected on May 7 and 8. School districts' responses for this period were captured by the fifth wave of the American Enterprise…

This is the sixth report in the "School District Responses to the COVID-19 Pandemic" series, covering changes that occurred in public school districts between May 8 and May 29, 2020. Data for this report were collected on May 27 and 29. School districts' responses for this period were captured by the sixth wave of the American Enterprise…

Purpose: The purpose of this case study was threefold. First, to examine whether a needs assessment can work in the context of an organization's new product development process to identify the gap between what "is" occurring and what "should" be occurring. Second, to investigate how a well-known stakeholder classification…

The following resource guide is one in a series which presents extensive bibliographic material oriented around a specific concept, in this guide, food selection and eating patterns. A section is devoted to selected materials related to the concept; grade levels for which each resource might be useful are indicated beside each citation. A second…

Presents a science project involving the production, transportation, handling and preparation of food for human consumption. Calculations of caloric value of the food intake and the energy costs of cooking are included. (Author/SA)

Adult language learners have specific learning goals that reflect their lives within a global society, and adults negotiate multiple and changing identities throughout their personal, academic, and professional lives. Chapters in "Authenticity in the Language Classroom and Beyond: Adult Learners" highlight how teachers have the ability…

Designed for a food service managerial workshop, the trainer's guide is organized into four separate units: personnel management, menu planning, food purchasing, and food service operations. Performance objectives to be met on completion of the workshop include: improving personnel operations for a camp's food service; demonstrating knowledge of…

Contained are units on nutrition that have been prepared and tested by several elementary teachers, elementary supervisors, and school food service supervisors. The units do not follow a set format. Typically, the aim of a unit is first stated, followed by concepts to be developed, and the description of activities for the unit. Sometimes there is…