In Norway, Food and Health (FH) is taught throughout compulsory school. Data acquisition for this study consists of 15 interviews with teachers and 26 focus group interviews (FGI) with 4th grade students (9-10 years), from eleven different schools in five regions in Norway. The data provides insight into experiences with FH, perceptions of the…

Mathematics learning is associated with 21st-century skills such as communication, collaboration, critical thinking in problem-solving, creativity, and innovation. To help students obtain these skills, a learning project was developed through "Pendidikan Matematika Realistik Indonesia" (PMRI) approach by using fruit salad recipes and…

Emerging research indicates that chronic illnesses exacerbated by obesity begin in childhood. While research continues to show that consumption of fruits and vegetables can lower rates of obesity, children in the United States often fall short of consuming the recommended daily intake of fruits and vegetables. Youth nutrition education and cooking…

The aim of this study was to describe student learning after completing an experiential learning task that was designed to develop students' knowledge of food and food preparation methods. The task required students to follow a special diet and then complete a daily online journal entry about the experience for other students to read and review.…

This cookbook contains 337 recipes from 122 countries. A special effort has been made to include as many recipes as possible from countries in Africa, the Middle East, the Caribbean, and Latin America. The book is arranged geographically, with recipes arranged by continents or regions. Countries with similar cooking traditions appear together.…

Offers practical suggestions for using food-related learning activities in an early childhood curriculum, ranging from food tasting to preparations that call for minimal directions and equipment. Included are three recipes. (ED)

The "Everyday Learning" series has been developed to focus attention on the everyday ways in which children can be supported in their growth and development. Many of one's earliest memories are likely to be about time spent in the kitchen. Licking the bowl, setting the table, doing the dishes, chatting about the day, eating a meal,…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

Discusses how food preparation activities in the early childhood classroom can facilitate parent participation. Explains how cooking activities can involve reading, math, science, reading, writing, multicultural components, and creativity. They also provide opportunities to foster social skills, independence, and following directions. Suggests…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…