This article explores microprocesses and transactions during 7 months of collaboration for sustainable food education involving two teachers of home economics and a school food manager in a Finnish secondary school. Data sources included interviews and multi-professional meetings, the professional reflections of participants and a researcher's…

This is an autoethnographic reflection of the process of navigating two cultural spaces characterizing the work of implementing a science, technology, engineering, and mathematics (STEM) camp for English language learners in the country of Panama. There are three themes that are addressed: (1) the importance of gatekeepers, (2) the importance of…

Objective: Each year, humanitarian groups provide health education programmes and interventions to underserved communities in Nicaragua. The purpose of this study was to identify the health education needs of a small community in rural Nicaragua to inform health education programming. Design: Mixed methods approach that used a quantitative survey…

This article describes a year-long participatory arts project carried out as part of a community--university partnership in the South of England. The research sought to examine the relationship between the 'user-led' ethos of the Brighton Unemployed Centre Families Project (BUCFP) and emergence within it of creatively working and self-managing…

Enterprising students who understand the work environment are considered more employable. It is accepted that higher-education has a responsibility to produce career-ready-graduates. Practicum experience provides a critical role in this preparation. This study describes the development and implementation of the WIL instrument and WIL experience to…

Nowadays, thanks to greater awareness of society and development of restorative medicine, more and more attention is paid to preventive care. That is caused by the fact that there is little progress for both sexes in the frequency of healthy behavior: girls fall much worse than boys in terms of frequency of physical activity, they do not eat…

This article seeks to provide an outline of the basic ideas and approaches used by the Incredible Edible programme, a community enterprise that is based in the United Kingdom. To do this the author briefly (1) defines the context for the programme, (2) defines the concepts that inform the programme, (3) and illustrates some of the action of the…

The Food Safety Knowledge Network (FSKN) is a collaboration between Michigan State University, the Global Food Safety Initiative of the Consumer Goods Forum, and other food industry and public sector partners. FSKN's goal is to help strengthen the food industry's response to the complex food safety knowledge and training challenges that affect…

Book IV in a 5-book day camp manual discusses the camp program. Section I describes the organization, definition, and elements essential to successful day camp programs. Section II, which addresses the benefits and special considerations of mass programs, includes rainy day contingencies, materials to have on hand, and activity suggestions.…

This article describes a food and restaurant project undertaken by 6-year-old children in a bilingual school in Mexico City. The teacher who conducted this study illustrates the children's involvement in this investigation through photographs, samples of their work, and explanations.

This handbook, designed as a guide for the village level worker, can also serve as a teaching aid and text for teachers of village workers. It is intended for use by personnel in home economics extension, community development, home economics classroom teaching, health education, and other programs involving home and family life. Section I…

Teachers at all academic levels can adapt the design and content of the sixth grade Japanese cultural festival detailed in this learning packet. Material is divided into 2 sections. Section 1 provides a step-by-step guide to planning and conducting the festival. These instructions, based on 5 years of experience, include a detailed planning…

Reducing the number of undernourished people in all countries to half its present level no later than 2015 is the commitment undertaken by the international community during the World Food Summit of 1996. In order to accomplish this goal, a common vision to work for sustainable growth that favors the poor and provides more resources for health,…