Objectives: The paper explores how students' values and food choices change or adapt depending on the social environment and how students navigate the resulting tensions in food choices and practices when balancing nutrition against social and cultural preferences and sensory experiences. Design: The study analysed students' discussions about food…

The development of the 21st century in the Industrial Revolution 4.0 demands quality human resources with communication, collaboration, critical thinking, and creativity skills in supporting the implementation of the Merdeka Curriculum. This study aimed to analyze the effectiveness of e-module discovery learning integrated with Surabaya…

Introduction: The COVID-19 pandemic had implications on students' life. This study aims to identify positive and negative effects of COVID-19 pandemic on students' life habits with the final goal to promote their general wellbeing. Methods: An online questionnaire was administered to Greek undergraduate and graduate college students during the…

Breakfast skipping in young people has been strongly associated with reduced cognitive performance and school grades, attendance and disciplinary concerns, reduced health and well-being, and an increased risk of obesity. The school breakfast program (SBP) was implemented to improve nutrition and diet quality for all school-aged children and teens.…

When students face hunger, lack stable housing, or struggle to access essential resources like transportation, child care, and health care, their education is profoundly compromised. Basic needs security is foundational to learning; without it, students are unable to fully engage in their studies--undermining their academic success and their…

Objective: Pupils' active involvement in the learning process may be pivotal for effective learning in food education and for connecting learned concepts to health-related behaviours. The objective of this study was to investigate effects of pupil participation on knowledge and satisfaction in the Norwegian school subject Food and Health. Design…

Purpose: Food insecurity and poor access to healthy food is known to compromise tertiary studies in university students, and food choices are linked to student perceptions of the campus food environment. The purpose of this study is to describe the prevalence, demographic and education characteristics associated with food insecurity in a sample of…

Purpose/Objectives: The purpose of the study was to determine types and frequency of local food products purchased by schools as part of FTS programs and to identify whether differences in purchasing exist relative to school size (number of lunches served). Methods: A valid and reliable questionnaire was developed from qualitative interviews with…

There is nothing new about teacher educators collaborating across Europe, but when the surging pandemic required extraordinary creativity in the spring of 2020, two art teachers in early childhood education (ECE) in Serbia and Norway--improvised by teaching with what they had on hand: short videos of the first author's son that simulated what…

The purpose of the manuscript is to present to academic teachers, doctors and nutritionists how practical online classes with dietetics students can be used to develop ready-made tools at work and for the education of phenylketonuria (PKU) patients and their caregivers/parents. During online classes in 2020, as part of the subject--diet therapy of…

Why do we need to pour less water in an egg steamer to prepare more eggs to the same degree of 'doneness'? We discuss the physical processes at work in the electric egg steamer and resolve this seeming paradox. We demonstrate that the main heat transfer mechanism from steam to egg is due to latent heat through condensation. This not only explains…

Objective: To explore the association between health literacy and fruit and vegetable (F&V) consumption among college students. Participants: In 2018, undergraduate students from a large, southeastern university were recruited to participate in this study. Methods: Participants (n = 436) completed an online survey assessing health literacy,…

Elemental analysis is performed in a variety of ways in food and environmental sciences; thus, we have designed an activity in which students gain experience with research-level lab techniques in a real-world context through the quantification of key elements in breakfast cereals using microwave plasma optical emission spectroscopy (MP-OES). The…

A Registered Dietitian Nutritionist (RDN) is a nutrition expert with numerous and varied required skills which are continuing to evolve as scientific advances in healthcare occur and the food industry strives to meet consumer demands for more healthy, nutritious, and sustainable foods. The Accrediting Council for Education in Nutrition and…

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…