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Direct linkCarol Speth; Salvador Ramirez II; Rachel Ibach; Donald Lee; Leah Sandall; Martha Mamo; Jennifer Keshwani; David Lambe; Gina Matkin; Walter Schacht – Natural Sciences Education, 2023
A dynamic and diverse workforce of agricultural professionals and scientists is needed to develop sustainable and innovative solutions for the challenges of food production for a growing population under the threat of climate extremes. One path to developing workforce talent is through summer research and extension experiences. The Applied Plant…
Descriptors: Change, Agricultural Occupations, Food, Climate
Download full textPia M. So¨rensen – Journal of Chemical Education, 2023
The interdisciplinary nature of food makes it an effective teaching vehicle in many fields. This article shows specifically how flavor and food fermentation, two topics not usually featured in the undergraduate STEM curriculum, can inspire a powerful interdisciplinary learning experience. Importantly, because of their accessible nature and…
Descriptors: Undergraduate Study, Food, Sensory Experience, Student Research
Daniel Radford; Joy Morgan; Barbara Kirby; Wendy Warner – Journal of Agricultural Education, 2023
Canning and home demonstration clubs played an important role in improving agriculture and home life shortly after the turn of the 20th century. Organized in local communities, these clubs for young girls and their mothers provided the opportunity for females to engage in experiential learning through the growth and canning of vegetables. Club…
Descriptors: Rural Areas, Females, Skills, Family and Consumer Sciences
Amanda Webster Mussman – ProQuest LLC, 2023
Material hardship impedes academic achievement at every level of education. This dissertation examines the response of a higher education institution in reducing poverty's impact, specifically food and housing insecurities, on its student population. This qualitative case study researched a single-bound case in the southern United States. The…
Descriptors: Higher Education, Poverty, Poverty Programs, College Students
William J. Howitz; Taylor Frey; Shannon J. Saluga; Melanie Nguyen; Kameryn Denaro; Kimberly D. Edwards – Journal of Chemical Education, 2023
This paper describes the creation of a theme-based first quarter, of a two quarter sequence, general chemistry laboratory course following an argument driven inquiry format and employing specifications grading. The course contains four, two-week projects investigating the chemistry of a popular sports drink. The sugar content, dye concentration,…
Descriptors: Chemistry, Science Laboratories, Laboratory Training, Persuasive Discourse
Joseph W. Shane; Lauren E. Shearer; John N. Richardson; Jeb S. Kegerreis – Journal of Chemical Education, 2023
Kombucha, a popular probiotic beverage, contains detectable concentrations of ethyl alcohol. To be sold as a nonalcoholic product, alcohol concentrations in kombucha must be shown to be less than 0.5% by volume. This paper describes the use of an inexpensive, commercially available sensor to reliably and accurately measure alcohol concentrations…
Descriptors: Food, Chemistry, Measurement, Science Laboratories
Keith E. Williams; Whitney Adams; Kristin Sanchez; Helen Hendy – Journal of Developmental and Physical Disabilities, 2023
Past research suggests that children, particularly those with autism spectrum disorder, with general behavioral inflexibility to objects, persons, and environments may be at risk for feeding problems. However, questions remain about whether feeding problems are better predicted by behavioral inflexibility or sensory sensitivity, and whether…
Descriptors: Children, Behavior Problems, Eating Disorders, Autism Spectrum Disorders
Datta, Ashim K.; Ukidwe, Mayuri S.; Way, David G. – Journal of Food Science Education, 2020
Importance of online learning has become more critical with the advent of a global pandemic. Effective online learning requires design characteristics that support learning that crosses traditional disciplinary boundaries. The example of educational delivery of food safety encompasses multiple disciplines to prepare students for real-world…
Descriptors: Food, Safety, Foods Instruction, Electronic Learning
Gaddis, Jennifer E. – Phi Delta Kappan, 2020
Big corporations and food service companies are making millions of dollars from public school meal programs, often to the detriment of students' health. Jennifer Gaddis explains how government policies and funding shortfalls have affected what is served is school cafeterias. Common cost-cutting measures include serving cheap and easy-to-prepare…
Descriptors: Food Service, Lunch Programs, Breakfast Programs, COVID-19
Renwick, Kerry; Smith, Mary Gale – Journal of Family and Consumer Sciences, 2020
Food literacy (FL) has become a key concept for many family and consumer sciences/home economics (FCS/HE) professionals, especially those with specializations in dietetics and nutrition, food studies, and education. References to food literacy have grown exponentially since its first mention in the 1990s (Begley & Vidgen, 2016) and are used…
Descriptors: Food, Literacy, Dietetics, Nutrition
Lydia Horne; Amanda Manzanares; Nicholas Babin; Emily A. Royse; Lee Arakawa; Eunice Blavascunas; Lisa Doner; Daniel Druckenbrod; Ennea Fairchild; Meghann Jarchow; Barry R. Muchnick; Prajjwal Panday; Denielle Perry; Rebecca Thomas; Anne Toomey; Brian H. Tucker; Camille Washington-Ottombre; Shirley Vincent; Steven W. Anderson; Chelsie Romulo – Journal of Geoscience Education, 2024
Interdisciplinary environmental and sustainability (IES) programs are different from other fields because they focus on a complex integration of humanities, social, and natural sciences concepts centered on the interactions of coupled human and natural systems. The interdisciplinary nature of IES programs does not lend itself to traditional…
Descriptors: Interdisciplinary Approach, Environmental Education, Sustainability, Higher Education
Linda Berggren; Maria Waling; Cecilia Olsson – Health Education Journal, 2024
Objective: Previous research indicates that head teachers in Sweden frequently fail to see school lunch as part of the educational activities of a school. This study contributes to an understanding of how head teachers in Sweden perceive and experience current national policy intentions related to school lunch. Design: Qualitative inquiry.…
Descriptors: Lunch Programs, Food, School Activities, Administrators
Emily N. Werner; Chelsea A. Robinson; Jean M. Kerver; James M. Pivarnik – Journal of American College Health, 2024
Optimizing diet quality is an important concept for college athletes. Purpose: To evaluate dietary quality of National Collegiate Athletic Association (NCAA) Division I athletes. Methods: Total 94 college athletes (n= 21 male, 73 female) from 19 different varsity teams at a single university completed a 24-hour dietary recall using the Automated…
Descriptors: Eating Habits, Dietetics, College Athletics, Student Athletes
Moonhyun Han; Janghee Uhm – International Journal of Science and Mathematics Education, 2024
This qualitative case study investigated how computational models can help students engage in scientific practice and influence their emotional, epistemic, and conceptual aspects. Twenty-four sixth-graders were guided to conduct scientific practices as they predicted and modified the computational models on food web using StarLogo Nova. Three…
Descriptors: Grade 6, Thinking Skills, Computation, Models
Timothy W. Curby; Katherine M. Zinsser; Rachel A. Gordon; Emma G. Casey – AERA Open, 2024
This study explores how observed emotion-focused teaching in preschool classrooms differs across classroom activity settings. Forty-three teachers were observed across several mornings. A total of 1,604 video cycles were coded for levels of emotion-focused teaching (e.g., total, modeling, responding, and instructing) and their activity settings…
Descriptors: Social Emotional Learning, Differences, Preschools, Learning Activities
