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…

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…

Purpose: To evaluate the effectiveness of a practical food skills and nutrition education workshop and investigate the attitudes towards, and knowledge of, nutrition among young amateur Gaelic Athletic Association (GAA) players. Design and method: A quantitative study using a pre-/post-intervention study design assessed nutritional knowledge, food…

Introduction: "My Cookery" is a children's cookery book that aims to enhance children's joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes…

Western Australian adolescents are not adhering to the Australian Dietary Guidelines yet little research has considered what adolescents know about the Healthy Living Pyramid (HLP), the recommended daily serves. Four studies assessed nutrition-related knowledge or influences on food preference. Studies one and two investigated adolescent's…

Purpose: Food education in secondary schools can provide adolescents with essential food knowledge and skills required for healthy, independent living. The purpose of this paper is to identify food-related knowledge and skills that Australian consumers believe are required for all consumers, and to identify their demographic and psychographic…

The view of the authors is that the teaching of food in the school curriculum has varied throughout its history in order to meet political aims rather than educational ones. In this article they highlight the social and political changes that have influenced the teaching of food from its inception in the mid-1840s through to the present day. They…

The aim of this study was to examine gender differences in the impact of a school garden and nutrition curriculum on fruit and vegetable intake, willingness to taste, and taste ratings in 127 children (11 to 12 years, 54% boys) in regional New South Wales, Australia. Classes were assigned to wait-list control, nutrition education only (NE), or…

The purpose of this article is to examine how media-generated professional identities in the culinary sector are reflected in Danish male cookery students' narratives about their own identity, experiences and expectations about the trade. Hence, this study takes its starting point in studies that show how the broad popularity of the culinary…