Objectives: The paper explores how students' values and food choices change or adapt depending on the social environment and how students navigate the resulting tensions in food choices and practices when balancing nutrition against social and cultural preferences and sensory experiences. Design: The study analysed students' discussions about food…

Thirty-three supplementary teaching activities are provided to complement existing curricula related to food. Content covers food production and distribution, nutrition, food shortages, food habits, meal planning, and other topics appropriate for secondary and adult programs. Although the objectives are varied for each lesson, taken as a whole…