A qualitative analysis of four cooking activities undertaken in two nursery classes reveals relationships between the adults' pedagogical beliefs, the choice and structuring of activities, and the nature of adult-child participation. Four adults each planned and carried out separately, one cooking activity of their choice with a small group of…

This study compared the effects of static photographs and video prompts on the independent performance of cooking related tasks by six young adults with moderate intellectual disabilities. An adapted alternating treatment design with baseline and final treatment phase was used to measure the percentage of tasks correctly completed by each student…

Parliamentary procedure is an integral part of the business of many recreation organizations, but students often perceive it to be difficult and irrelevant to their professional preparation. The activity uses the creation of a cookie recipe to practice the basic meeting business functions in parliamentary procedure. The cookie meeting is an active…

Two food pantries were surveyed for nutrition education (NE) interests and experiences. One site provided nutrition education classes; the comparison site was utilized to assess client interest in class topics. "Fixing low cost meals," "fixing quick and easy recipes," and "stretching food and food dollars" were topics…

This article deals with the comparison of the conventional training based on two day community workshops and farmer-to-farmer video used as methodologies for the dissemination of improved rice parboiling process in Benin. From November 2007 to May 2008, we interviewed 160 women and 17 women groups who had been exposed to both, one or other of the…

To test the efficacy, acceptability, and appropriateness of a nutrition education and support program, 4 community-based group homes for adults with intellectual or developmental disabilities participated in a pilot intervention with extended baseline period and pre--post-test design. Adults (N = 32) with intellectual or developmental…

This review synthesizes the empirical literature (1986-2006) focusing on teaching cooking skills to persons with moderate to severe intellectual disabilities. Twenty-two studies were identified which provided information on four forms of technologies currently being used to teach food preparation: (a) picture-based systems; (b) Palmtop personal…

This study evaluated the effectiveness of and reliability of peer tutors implementing a constant time delay procedure when teaching four high school students with moderate and severe disabilities to prepare foods using picture recipes. We used a multiple probe design across subjects to determine the effectiveness of the peer tutor implemented…

In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year…

When NetJets, a private aviation company, announced it would keep and expand its operational headquarters in Ohio, Richard T. Santulli, chairman and chief executive, didn't give credit to tax breaks or any of the other incentives states and cities typically use to woo or retain corporations. Instead, he said the critical factor was the state's…

School lunch recipes based on unflavored gelatin are low cost and high in nutritional benefit. (Author)

Provides ideas about how to add variety, flavor, texture, and nutrition to outdoor meals by dehydrating food and using it on camping trips. The goal is to prepare nutritious and appealing meals without spending a lot of money on commercially dehydrated or freeze-dried foods. Includes instructions for rehydrating foods. (LP)

For-profit colleges, unlike the rest of higher education, are enjoying a financial boon that is likely to improve in the next couple of years. Enrollments this fall at nine major publicly traded college companies grew at a pace faster than the average annual rate of growth for the past three years, while profit margins for this year are projected…

This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

Fighting the childhood obesity problem at Mayfield Middle School is an ongoing campaign. As a family and consumer sciences (FCS) teacher, the author decided to go outside the box to teach students and their families how to cook healthy dishes, eat a balanced and nutritious diet, and exercise regularly. All students at Mayfield attend a 6-week…