Amidst the persistent and increasingly visible discrimination and injustice against racially minoritized groups during and after the global COVID-19 pandemic, Canadian higher education has stressed the incorporation of equity, diversity, and inclusion (EDI) into curricular planning and practice. In parallel to the EDI emphasis at the institutional…

In this article, the authors present the Linguacuisine app--a product of the Erasmus Plus-funded project 'Linguacuisine'. Linguacuisine is the third generation of digital technology they have produced, the first two being the French and European Digital Kitchens. Linguacuisine tackles the universal problem of classroom language teaching, namely…

The study compared the effects of using commercially available and custom-made video prompts on the completion of cooking recipes by four high school age males with a diagnosis of autism. An adapted alternating treatments design with continuous baseline, comparison, final treatment, and best treatment condition was used to compare the two…

Objectives: To examine the experiences of Aboriginal Australians with or at risk of diabetes who attended urban community cooking courses in 2002-2007; and to develop recommendations for increasing the uptake and effectiveness of nutrition education in Aboriginal communities. Methods: Descriptive qualitative approach using semistructured…

The purpose of this study was to compare the effectiveness and efficiency of teacher-directed and computer-assisted constant time delay strategies for teaching three students with moderate intellectual disability to read functional sight words. Target words were those found in recipes and were taught via teacher-delivered constant time delay or…