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Download full textHendra Michael Aquan; Luisa Diana Handoyo; Antonius Tri Priantoro – Journal of Biological Education Indonesia (Jurnal Pendidikan Biologi Indonesia), 2025
This study examines environmental awareness at a university in Indonesia, focusing on knowledge, attitudes, and behaviors in seven environmental areas: climate, water, food, energy, natural resources, biodiversity, and waste. A total of 442 respondents (380 students, 42 lecturers, 20 educational staff) were surveyed using a Likert scale…
Descriptors: Environmental Education, Climate, Water, Food
Direct linkWang, Yao-Fen; Tu, Chu-Min; Hsu, Liwei – International Journal of Mobile and Blended Learning, 2020
This study examined the effectiveness of a Green Food and Beverage (GFB) blended learning approach. A quasi-experimental research design was employed to verify the learning outcomes of implementing the GFB blended learning. Junior hospitality students were the research subjects. The experimental group participated in an 18-week GFB blended…
Descriptors: Blended Learning, Program Effectiveness, Hospitality Occupations, College Students
Eugenio-Gozalbo, Marcia; Ramos-Truchero, Guadalupe; Suárez-López, Rafael; Andaluz Romanillos, María Sagrario; Rees, Susan – Education Sciences, 2022
The purpose of this paper is to assess the impact of a garden-based teaching unit about "Food and Nutrition" on students' knowledge and habits of sustainable healthy diets, and to compare it with that of a more traditional unit from a textbook. This communication is framed in a research project (EDUCYL2020-01 "Sembrando interés,…
Descriptors: Sustainability, Conservation (Environment), Ecology, Knowledge Level
Coccia, Catherine C.; Tamargo, Javier; Macchi, Alison K. – Health Education Journal, 2020
Objective: This study aimed to determine the impact of personal health, body mass index (BMI), nutrition knowledge and self-efficacy on classroom food-related beliefs and practices. Design: A cross-sectional design evaluated BMI, personal health index (PHI), nutrition knowledge, self-efficacy and food-related beliefs and practices of pre-service…
Descriptors: Nutrition, Knowledge Level, Health, Self Efficacy
Ferk, Chelsea C.; Calder, Beth L.; Camire, Mary Ellen – Journal of Food Science Education, 2016
Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18- to 26-year-old Univ. of Maine students.…
Descriptors: Food, Diseases, Public Health, Food Service
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
Migliorini, Paola; Wezel, Alexander; Veromann, Eve; Strassner, Carola; Srednicka-Tober, Dominika; Kahl, Johannes; Bügel, Susanne; Briz, Teresa; Kazimierczak, Renata; Brives, Hélène; Ploeger, Angelika; Gilles, Ute; Lüder, Vanessa; Schleicher-Deis, Olesa; Rastorgueva, Natalia; Tuccillo, Fabio; Talgre, Liina; Kaart, Tanel; Ismael, Diana; Rembialkowska, Ewa – International Journal of Sustainability in Higher Education, 2020
Purpose: To clarify needs and requests of the young generation to the contemporary and future education on food systems, this paper aims to examine the following issues: students' background knowledge, students' behaviour as consumers and food citizenship, most interesting topics of SFS for students and students' preferences and expectations in…
Descriptors: Knowledge Level, Expectation, Sustainable Development, Food
Bas, Özge; Sevim, Serkan – Higher Education Studies, 2020
The aim of this study is to investigate the effect of making argumentation practices on the conceptual understanding level and decision making styles of pre-service science teachers on socio-scientific subject, genetically modified organisms (GMO). The sample of this study consists of 48 Pre-service science teachers studying in the 2nd grade of…
Descriptors: Persuasive Discourse, Preservice Teachers, Decision Making, Science and Society
Kos, Marjanca; Jerman, Janez – Problems of Education in the 21st Century, 2019
Learning through gardening is known to be an educational strategy in which a garden is used as a teaching tool. Systemic reviews of the impact of school gardening on academic performance and dietary habits foreground the need for additional quantitative studies that would use strong experimental designs. The aim of the present research was to…
Descriptors: Gardening, Teaching Methods, Knowledge Level, Student Attitudes
Burton, Melissa; Riddell, Lynn; Worsley, Anthony – Health Education, 2018
Purpose: Food education in secondary schools can provide adolescents with essential food knowledge and skills required for healthy, independent living. The purpose of this paper is to identify food-related knowledge and skills that Australian consumers believe are required for all consumers, and to identify their demographic and psychographic…
Descriptors: Food, Teaching Methods, Secondary School Students, Nutrition Instruction
Interactive Infographics Improve Learning Outcomes in a Food Science Laboratory Exercise Environment
Polowsky, Patrick; Steciuch, Christian C. – Journal of Career and Technical Education, 2020
Laboratory exercises are a crucial component for many science education courses. Hands-on activities provide valuable contextualized learning experiences and allow for increased engagement between students and technical knowledge. The present study examined the efficacy of a virtual-type laboratory activity compared to a traditional hands-on…
Descriptors: Interaction, Visual Aids, Outcomes of Education, Food
Incorporating Community Culture in Teaching Food Innovation: Ideation, Prototyping, and Storytelling
Kuo, Wan-Yuan; Kim, Sun-Hwa; Lachapelle, Paul – Journal of Food Science Education, 2020
At most institutions, food innovation courses do not highlight the role of community culture, a blind spot that otherwise could connect the United Nations 2030 Agenda for Sustainable Development Goals. This study presents a unique approach to teaching food product innovation, incorporating community culture in ideation, prototyping, and…
Descriptors: Food, Innovation, Cultural Influences, Story Telling
Taylor, Nicole; Wright, Jan; O'Flynn, Gabrielle – Sport, Education and Society, 2021
There has been a recent surge in the popularity of school gardening programmes with different models claiming to address learning outcomes within the curriculum. For example, the 'kitchen garden' concept has had a rapid uptake across many Australian schools, promoted by both government curriculum support documents, and private organisations.…
Descriptors: Foreign Countries, Health Promotion, Gardening, Elementary Secondary Education
Pearce, Erin; Stewart, Morgan; Malkoc, Ummuhan; Ivy, Ronald; Weinburgh, Molly – International Journal of Science and Mathematics Education, 2020
A learning format gaining attention that encourages language acquisition in science is the use of dynamic models as instructional tools. This grounded theory investigates the impact of the dynamic food chain model as an alternative lesson for teaching food chains. The researchers examined the impact of a paper-based activity and a dynamic model…
Descriptors: Science Instruction, Grade 5, Knowledge Level, English Language Learners
Ajiboye, Adebisi A. – African Educational Research Journal, 2017
The most important and recent subject that affects and worries mankind is the issue of waste and its management. Waste can be described in a relative or subjective term; relative because it is viewed in different ways by different persons or group of people and subjective because what is waste to some may not necessarily be to others. The aim of…
Descriptors: Females, Knowledge Level, Wastes, Sanitation
