Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 0 |
| Since 2016 (last 10 years) | 1 |
| Since 2006 (last 20 years) | 3 |
Descriptor
| Cooking Instruction | 3 |
| Questionnaires | 3 |
| Skill Development | 3 |
| Food | 2 |
| Foreign Countries | 2 |
| Adolescents | 1 |
| Correlation | 1 |
| Daily Living Skills | 1 |
| Day Camp Programs | 1 |
| Eating Habits | 1 |
| Educational Technology | 1 |
| More ▼ | |
Author
| Alqahtani, Hanadi Hussein | 1 |
| Condrasky, Margaret D. | 1 |
| Corr, Anne | 1 |
| Fordyce-Voorham, Sandra P. | 1 |
| Johnson, Glenda | 1 |
| Schoenfeld, Naomi A. | 1 |
| Sharp, Julia L. | 1 |
Publication Type
| Journal Articles | 3 |
| Reports - Research | 3 |
Education Level
| Higher Education | 1 |
| Postsecondary Education | 1 |
| Secondary Education | 1 |
Audience
Location
| Australia | 1 |
| Louisiana | 1 |
| Pennsylvania | 1 |
| Saudi Arabia | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
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
Condrasky, Margaret D.; Johnson, Glenda; Corr, Anne; Sharp, Julia L. – Journal of Extension, 2015
Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can…
Descriptors: Youth Programs, Cooking Instruction, Food, Nutrition Instruction
Alqahtani, Hanadi Hussein; Schoenfeld, Naomi A. – Current Issues in Education, 2014
The purpose of this preliminary study was to evaluate the effectiveness of using streaming video websites to improve, maintain, and generalize the cooking (meal-making) skills of four young women (18-22 years old) diagnosed with intellectual disabilities. A pre-experimental design was used to evaluate the effectiveness of a web-based multimedia…
Descriptors: Mild Mental Retardation, Young Adults, Females, Cooking Instruction
