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Download full textAmy Schachtner-Appel; Hee-Jung Song – Journal of Human Sciences & Extension, 2024
Excessive plate waste is generated in elementary school cafeterias. Adapting nutrition promotion strategies to target waste reduction and encouraging mindful and sustainable eating (MSE) are possible strategies to encourage students to reduce waste during school lunch. "Farm to Tray, Tray to Farm" is a 16-week intervention that aims to…
Descriptors: Metacognition, Sustainability, Eating Habits, Elementary Schools
Direct linkJoseph C. Rumenapp; Beverly Troiano; Marcine Adams; Jannette Moya; Eva Lawrence; Aria Razfar – Health Education Journal, 2023
Objective: In response to the question 'how can teachers develop health literacy events that leverage students' cultural and linguistic resources', this study highlights how two teachers developed a culturally and linguistically responsive curriculum that sought to promote health literacy. Design: The study details findings from a larger…
Descriptors: Culturally Relevant Education, Health Education, Health Promotion, Partnerships in Education
Jacquelyn Potvin – ProQuest LLC, 2024
Background: Youth from low-income, racially and ethnically diverse families are at increased risk for academic challenges and nutritionally inadequate diets. Summer programs offer an opportunity to foster interest and engage students in science, technology, engineering, art, and math (STEAM) education while addressing summer learning loss.…
Descriptors: Elementary School Students, Grade 4, Grade 5, Grade 6
Boddy, Gail; Booth, Alison; Worsley, Anthony – Health Education, 2019
Purpose: Teachers disseminate food knowledge and skills in secondary school curricula that provide essential skills for a healthy life. The purpose of this paper is to explore Australian secondary school teachers' views of healthy eating and their sources of information in planning their food, nutrition and health curriculum.…
Descriptors: Food, Foreign Countries, Health Promotion, Nutrition
Luesse, Hiershenee B.; Luesse, Joseph E.; Lawson, Jordan; Koch, Pamela A.; Contento, Isobel R. – Health Education & Behavior, 2019
Background: Highly processed foods are inexpensive and abundant in our food supply, nutritionally poor, and disproportionately marketed to minority youth. This study is part of a curriculum development project to develop, implement, and evaluate the "In Defense of Food" (IDOF) curriculum designed to increase intake of whole/minimally…
Descriptors: Food, After School Education, Nutrition, Curriculum Development
Marcinow, Michelle L.; Randall Simpson, Janis A.; Whiting, Susan J.; Jung, Mary E.; Buchholz, Andrea C. – Health Education & Behavior, 2017
Many young Canadian adults are not meeting dietary calcium recommendations. This is concerning as adequate calcium is important throughout young adulthood to maximize peak bone mass for osteoporosis prevention. There are limited studies that have explored young adults' perceptions toward calcium and health. Our objectives were to determine young…
Descriptors: Foreign Countries, Young Adults, Attitudes, Nutrition
Miller, Judith; Haynes, John; Pennington, Jim – Australian and International Journal of Rural Education, 2015
Challenges and benefits arose when a rural school and a neighbouring university formed a partnership with the aim of improving the school's Health and Physical Education (HPE) program. The HPE programs were enhanced through two joint research projects. The first research project had two facets, including an evidence-based curriculum for Physical…
Descriptors: Partnerships in Education, Physical Education, Health Education, Program Effectiveness
Cirignano, Sherri M. – Journal of Extension, 2011
An increase in consumer interest in functional foods provides an opportunity for FCS educators to use this topic in Extension programming to promote current nutrition recommendations. The Functional Foods for Life Educational Programs (FFL) are a curriculum of six evidence-based mini-seminars that highlight specific functional foods that have the…
Descriptors: Nutrition Instruction, Consumer Economics, Consumer Education, Health Behavior
Broyles, Shelia L.; Brennan, Jesse J.; Burke, Kari Herzog; Kozo, Justine; Taras, Howard L. – Journal of Nutrition Education and Behavior, 2011
The purpose of this GEM is to describe how an existing nutrition education program--Nutrition Education Aimed at Toddlers, was adapted for Latino Families to achieve a good fit by considering several components--both surface and deep structure characteristics of culture, and report indicators of its acceptability. (Contains 1 table.)
Descriptors: Nutrition Instruction, Culturally Relevant Education, Curriculum Development, Curriculum Implementation
Duffrin, Melanie W.; Cuson, Diane; Phillips, Sharon K. – Journal of Family and Consumer Sciences, 2005
There is a clear need for improved math and science education, according to the National Institutes of Health, National Science Foundation, and National Science Board. The Food, Math and Science Teaching Enhancement Resource (FoodMASTER) Initiative was developed in response to this need. The FoodMASTER Initiative is a compilation of programs aimed…
Descriptors: Mathematics Education, Science Education, Program Development, Food
Indiana State Dept. of Education, Indianapolis. – 1995
This volume contains 13 presentations from the 1995 PACE (Positive Approaches to Children's Education) conference. The titles are: "Y's Way to a Healthy Heart" (Cheryl Arnold); "Fitness Games: Lets Activate Everyone" (Noel Bewley); "The Heart Obstacle Course" (Felice Cloyd); "Fitness Fun For Everyone" (Kathy…
Descriptors: Childrens Games, Class Activities, Curriculum Development, Dance Education
Missouri State Dept. of Elementary and Secondary Education, Jefferson City. – 1999
This document provides supplemental assessment information to "Missouri's Framework for Curriculum Development in Health Education and Physical Education (Healthy, Active Living) K-12." The assessment annotations found in the third column of this document are intended to provide information for administrators, curriculum directors, and…
Descriptors: Academic Achievement, Academic Standards, Accident Prevention, Athletics
Texas Tech Univ., Lubbock. Curriculum Center for Family and Consumer Sciences. – 2000
This reference book and teacher's instructional guide are intended for use in one- and two-year food science and technology programs for Texas high school students. The reference book provides information needed by employees in the food science and technology occupational area. Each chapter includes the following components: (1) a list of the…
Descriptors: Adjustment (to Environment), Behavioral Objectives, Brainstorming, Career Development
