The development of the 21st century in the Industrial Revolution 4.0 demands quality human resources with communication, collaboration, critical thinking, and creativity skills in supporting the implementation of the Merdeka Curriculum. This study aimed to analyze the effectiveness of e-module discovery learning integrated with Surabaya…

In Uganda, limited agricultural extensionists have always hampered the capacity development efforts of farmers, necessitating partnerships with local and international organizations. This study assessed the progress made by the Iowa State University Center for Sustainable Rural Livelihoods (CSRL) toward ending hunger in Uganda. The CSRL partners…

We offered an enrichment program for high school students with the theme, "The Environment, Health, and You" during the Summer of 2022 and the Spring of 2023. We developed several educational modules for high school students that provided them with an opportunity to learn and explore the foundations of physiological systems, nutrient…

Purpose: A faculty development program (FDP) introduced postsecondary instructors to a module focused on the food-energy-water (FEW) nexus, a socio-hydrologic issue (SHI) and a sustainability challenge. This study aims to examine factors influencing faculty interest in adopting the instructional resources and faculty experience with the FDP,…

This paper describes the development of "ScienceKit," a mobile, social media application to promote children's scientific inquiry. We deployed "ScienceKit" in "Kitchen Chemistry" ("KC"), an informal science program where children learn about scientific inquiry through cooking. By iteratively integrating…

The use of technology provides unique ways to create an engaged online community of learning for professionals that can be integrated into existing and future Extension programming. The Targeted Food Marketing to Youth online professional development course uses strategies and tools to create and support an engaged online community.

Career and educational opportunities in food science and food safety are underrecognized by K-12 students and educators. Additionally, misperceptions regarding nature of science understanding persist in K-12 students despite being emphasized as an important component of science education for over 100 y. In an effort to increase awareness…

Renewed interest in growing and purchasing locally grown foods quadrupled requests for food preservation classes. Economic times tightened budgets, decreasing staffing levels of Extension educators. Offering options via the Internet was a natural progression to meet the increased demand. Extension educators created 20 5-minute online video--like…

PROFILES is a project of teacher education and curriculum innovation funded by the FP7-programme of the European Union. The aim of PROFILES is implementing innovative science teaching practices incorporating a societal perspective and compassing inquiry-based science learning. The University of Bremen, Germany, as one of the partners, combines…

Beef Quality Assurance (BQA) is a program designed to educate U.S. beef producers on best management practices to ensure production of a safe, wholesome beef product and humane animal care. The program must be sufficiently nimble to rapidly incorporate the demands of an ever-changing food system. Animal Care Training, an online system…

Providing food safety training to a diverse workforce brings with it opportunities and challenges that must be addressed. The study reported here provides evidence for benefits of using visual-based tools for food safety training when educating immigrant, Hispanic foodservice workers with no or minimal English language skills. Using visual tools…

In this short guide, activities are described in five areas: musical instruments, games, canoe building, clothing instruction, and cooking with Hawaiian recipes. All of these activities are designed to help young Hawaiians find out about Hawaii's past. This guide is part of an artifacts kit which contains a few of the many different kinds of…

These six learning modules present text, illustrations, and exercises designed to teach the general public and nutrition students about basic nutrition and diet. The first module, "High Fiber Diet--Live Longer and Better!" by Audrey E. Kidd, discusses the benefits of a high fiber diet and lists the foods that are high in fiber. The…

This instructional module on nutrition and the older adult is one in a block of 10 modules designed to provide the human services worker who works with older adults with basic information regarding the aging process. An introduction provides an overview of the module content. A listing of general objectives follows. Five sections present…

This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…