Often, students entering college find themselves in a transitional phase, gaining new independence and responsibilities, including purchasing food and beverages and making decisions that may not have been necessary before. Blue Raiders Drink Up (BRDU) is a grant-funded program by the Tennessee Department of Health, under the Project Diabetes…

During the spring semester of 2020, COVID-19 disrupted teaching at universities across the United States ("Coronavirus Hits Campus," 2020). Transitioning courses online presented many difficulties for instructors (Gannon, 2020; McMurtrie, 2020b; Schmalz, 2020), and educators in family and consumer sciences (FCS)--and dietetics in…

Food literacy (FL) has become a key concept for many family and consumer sciences/home economics (FCS/HE) professionals, especially those with specializations in dietetics and nutrition, food studies, and education. References to food literacy have grown exponentially since its first mention in the 1990s (Begley & Vidgen, 2016) and are used…

The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of…

The purpose of this experiment was to determine the effects of the meaningful addition of vegetables, using cauliflower and zucchini, to a pizza crust on the likeability of taste, texture, appearance, and overall preference of the pizza. The likeability testing revealed that the cauliflower variation produced an unacceptable product in texture,…

We live in the most complex food environment in human history. Our global food system, which rose over the course of the 20th and early 21st centuries, has had an enormous impact on what and how we eat. This arrangement, currently dominated by a small number of "agri-food" companies, has produced an abundance of inexpensive, readily…

Physical activity is essential for youth's health, growth, and development; however, only 42% of children in the United States meet physical activity recommendations. Piloted in spring 2016, "WeCook: Fun with Food and Fitness" engaged at-risk youth in physical activity, food preparation, and nutrition education. The objective was to…

Educators in the field of family and consumer science (FCS) must be able to foster intellectual curiosity and critical thinking skills in students (Schumacher, 2014), and internships are one way to do so. Internships are formal programs that provide practical experience for beginners in an occupation or profession. Interns are temporarily placed…

The health and well-being of adolescents continue to be in jeopardy due to a lack of proper nutrition combined with a sedentary lifestyle. A collaborative effort between two Maryland entities, Prince Georges County Family and Consumer Sciences Department and the University of Maryland Expanded Food and Nutrition Program, involved a…

The history of family and consumer sciences (FCS) and the Expanded Food and Nutrition Education Program (EFNEP) is discussed with an emphasis on the critical importance of the human dimension. EFNEP's focus on people, education for change, accountability, strategic partnerships, and public value are highlighted as an example and model for…

This paper develops the argument that using the Double ABC-X model in family and consumer sciences (FCS) curricula is a way to educate nutrition and dietetics students regarding a family's perceptions of food insecurity. The Double ABC-X model incorporates ecological theory as a basis to explain family stress and the resulting adjustment and…

The incidence of overweight and obesity among children and young adolescents remains unacceptably high and places our youth at risk for several negative outcomes. Recognizing the need for a youth-focused weight management program in our community, the researcher developed, implemented, and evaluated a small pilot study, FitKids. The aims of…

Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

The Professional Development Portfolio (PDP) in family and consumer sciences nutrition and dietetics programs is a tool that can help students in their transition to professionals. Significant issues in the portfolio development process are: content selection, decision to create paper or online formatting, determination of proper timing to begin…

Much has been written about hybrid or blended learning in K-12 and higher education. In hybrid, or blended learning, face-to-face and online delivery of content are provided. The challenge is how best to use each delivery mode to optimize learning. For example, students may view videos or other multimedia content outside of class, with class time…