Purpose: Despite a growing awareness of the gap between professional expectations and competence, there has been no comprehensive appraisal of sustainable food systems (SFS) education within dietetics and nutrition programs to date. Dietitians and nutritionists play important roles in promoting sustainability yet many perceive themselves to be…

The aim of this qualitative case study is to examine the phenomenon of female students' disproportionate representation in senior level Physical Health Education (PHE) classes. The subject for this teacher's Masters level project arose from the first author's personal observations while teaching across several schools in British Columbia, Canada.…

Building a strong and vibrant school community is a vital component of fostering an environment where students thrive academically, emotionally, and socially. The APPLE Schools (appleschools.ca) health promotion project identifies eight essential elements that provide a steady formula for cultivating this environment. Backed by world-class…

Community service learning (CSL) activities in undergraduate programs are associated with improvements in self-efficacy (confidence related to performing a specific task) and academic achievement. This study aimed to understand the impact of a CSL assignment on self-efficacy related to teaching community members about evidence-based nutrition and…

Objectives: To pilot whether a sensory-based food education program, "Rainbow Food Heroes," increases children's intended and actual fruit and vegetable consumption. Methods: The behavioral intervention, Rainbow Food Heroes, a sensory-based food education program, consisted of two 90-minute workshops delivered in one week, followed by a…

Maintaining scientific literacy (SL) skill development in undergraduate science education while transitioning courses from the in-person to online learning environment due to the COVID-19 pandemic requires adaptation of some teaching practices. This study assessed the effectiveness of small online learning groups as the active engagement strategy…

The completion of a 3-d food record, using commonly available nutrient analysis software, is a typical assignment for students in nutrition and food science programs. While these assignments help students evaluate their personal diets, it is insufficient to teach students about surveys of large population cohorts. This paper shows how the Test,…

Collaborative group assignments in undergraduate education are important for promoting skill development and preparation for the workplace; however, they are subject to the challenges associated with group dynamics. This research sought to determine the effectiveness of a Group Work Contract to facilitate professional behaviours and positive…

In a fourth year undergraduate nutritional toxicology course that included an instructional emphasis on scientific literature critique activities and assessments, we determined the change in students' (n=144) scientific literacy (SL) skills. The change in students' perceived and practical SL skills were determined by the completion of two surveys,…

The Community Cooking Workshops (CCWs) are free, bi-weekly, hands-on, cooking and nutrition education workshops for international students facilitated by the Simon Fraser University (SFU) Peer Health Educators (PHEs). The impacts of the CCWs on international student nutrition knowledge, behavior change, and social outcomes were examined. Data was…

We investigated whether the implementation of a scaffolded case study assignment could increase student perceptions of their scientific literacy (SL) skills in a third year Nutritional Science course. The change in students' SL perceptions were assessed by the completion of two surveys (administered at the start and end of the semester) consisting…

Background: Most Canadian children do not meet daily recommendations for consumption of vegetables and fruits (V/F) and dairy products (DP). The aim of this study was to evaluate the impact of Team Nutriathlon on V/F and DP consumption of children. Methods: Participants were 404 children from grades 5 and 6 (intervention group [IG] N = 242,…

In this article, we share an ethnographic case study of how we worked with a small group of marginalized grades 6, 7, and 8 students to both explore and create augmented reality (AR) to produce a class cookbook. We discuss how using AR helped students develop digital literacies skills and 21st century competencies, while at the same time,…

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…

Healthy eating is important to overall health, but Canadian health agencies disagree on the degree to which lifestyle or society determines healthy eating. The authors review the literature and design a policy analysis framework that captures discursive elements of both arguments. They apply this framework to education policy, analysing the…