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Melissa A. Kelley – ProQuest LLC, 2024
The education and training of future food and nutrition professionals plays a vital role in preparation for managing complex food and nutrition problems. Within food systems, food???? and nutrition professionals provide nutrition education to individuals and families and work to ensure? ?access???? to nutritious and culturally significant foods.…
Descriptors: Nutrition, Active Learning, Food, Nutrition Instruction
Alberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
Her Majesty's Inspectorate of Education, 2010
The HM Inspectorate of Education publication, "External quality arrangements for Scotland's colleges, September 2008," specifies that HMIE will produce a number of subject aspect reports over the four years 2008-12. These reports complement in a subject specific context the generic evaluations of learning and teaching in HMIE's reports…
Descriptors: Stakeholders, Foreign Countries, Food Service, Travel
Guerrero, Frank; Hunt, Daniel M. – 1986
The New York City Board of Education's Nutrition Education and Training Program was developed and implemented to improve the quality of nutrition education in elementary schools. The project's primary objectives were to: (1) provide elementary school teachers and food service personnel with enhanced knowledge of sound nutrition; (2) provide…
Descriptors: Curriculum Development, Elementary Education, Food Service, Health Education
Oregon State Dept. of Education, Salem. – 1978
One of a series for home economics teachers to use in planning, implementing, and evaluating secondary education programs, this curriculum guide focuses on the subject of food and nutrition. Five major program goals are identified as basic to the student's understanding of the impact of food selection and preparation upon society and the…
Descriptors: Consumer Education, Curriculum Guides, Employment Opportunities, Evaluation Methods
Instructional Development and Evaluation Associates, Inc., Berkeley, MI. – 1982
A three-year study examined the significant factors that affect the job placement rates of students completing a Home Economics Related Occupations (HERO) program. Other purposes of the study were to develop and pilot test a model that could be used to determine factors related to student placement in a variety of vocational education programs and…
Descriptors: Case Studies, Child Care Occupations, Clothing, Educational Strategies
Pennsylvania Department of Education, 2005
This document was prepared to serve as an aid in the planning, design, implementation, and ongoing evaluation of Alternative Education for Disruptive Youth Programs in Pennsylvania. School Codes and Public Laws are cited for guidance on mandatory issues. The suggestions and implementation strategies provided in this document are not requirements…
Descriptors: School Health Services, Curriculum Development, Program Design, Nontraditional Education