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Download full textLi, Baosen; Zhang, Dongya; Gao, Yucai – Science Insights Education Frontiers, 2021
Nowadays, unhealthy dietary habits, insufficient food knowledge, and lack of manual skills are typical issues among primary and secondary school students in China. To help students build up a strong constitution and life wisdom, Weifang Hansheng School of Shandong developed a food education course. This paper expounds on the course framework,…
Descriptors: Foreign Countries, Eating Habits, Foods Instruction, Food
Gustin, Libby; Funk, Holden E.; Reiboldt, Wendy; Parker, Emily; Smith, Nicole; Blaine, Rachel – Journal of Postsecondary Education and Disability, 2020
Self-care skills, especially food preparation skills, are essential for independence as young adults with autism spectrum disorder (ASD) transition to adulthood. This practice brief reviews the impact of a six-week course designed to teach cooking skills to college students with ASD. The goal was to increase confidence in cooking and frequency of…
Descriptors: Autism, Pervasive Developmental Disorders, Cooking Instruction, Daily Living Skills
Al-Saedi, A.; Bell, J.; Boorman, A.; Cameron, E.; Castleman, Z.; Flanagan, C.; Fraser, C.; Pearson, J.; Philp, A.; Robinson, K.; Silva, F.; Taki, A.; Tubeileh, D.; Vosters, R.; Mulrooney, H. M. – New Directions in the Teaching of Physical Sciences, 2019
Authentic learning opportunities replicating working environments will enhance learners' employability and intrinsic motivation. Within most undergraduate curricula, opportunities for students to experience hands-on learning opportunities which mimic public health practice are limited. A pilot university cook and eat programme (the Cook School)…
Descriptors: Public Health, Health Education, Peer Teaching, Partnerships in Education
Direct linkFordyce-Voorham, Sandra P. – Health Education, 2016
Purpose: The purpose of this paper is to test an hypothesis that teachers' personal orientations toward food preparation, nutrition and environmental issues would be related to their perceived importance of food skills. Design/methodology/approach: Little research has been conducted on home economics teachers' views on the importance of the food…
Descriptors: Home Economics Education, Food, Teacher Competencies, Hypothesis Testing
Lee, Yee Ming – Journal of Food Science Education, 2015
Project-based, collaborative learning is an effective teaching method when compared to traditional cognitive learning. The purpose of this study was to assess student learning after the completion of a final meal project that involved a group of sensory panelists. A paper survey was conducted among 73 senior nutrition and dietetics students…
Descriptors: Student Projects, Cooperative Learning, Teaching Methods, Instructional Effectiveness
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education. – 1988
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…
Descriptors: Behavioral Objectives, Career Choice, Competence, Competency Based Education
