The article presents the results of four series of experimental studies of irradiation efficiency of Moskovskii Parnikovyi leaf lettuce with general and special-purpose LED lamps (phyto-lamps) under various irradiation modes. The studies were conducted with an automated experimental irradiation device. The influence of the spectral compositions of…

Food preparation literacy is defined as an individual's ability to plan, manage, and prepare tasty foods with limited directions (Vidgen & Gallegos, 2014). Food preparation practices are complex and demanding but they play a crucial role in health outcomes. Low food preparation literacy may contribute to less healthy food consumption,…

Purpose: Understanding the context of urban agriculture in a rural state is critical for the success of and collaboration between local food actors and other organizations, such as the Cooperative Extension Service. This study aimed to determine a local definition of urban agriculture for Arkansas and investigated the context of urban agriculture…

IFT Approval of undergraduate food science and technology programs has continued to evolve since its inception in the 1960s. This report provides rationale and outlines key changes in the latest revisions of the IFT Approval Guidelines that were approved by the IFT Board of Directors in 2018. The 2018 Guidelines retained the previously established…

Background: In North America, upwards of 59% of postsecondary students experience food insecurity and there has been little study of students attending community college. The goal of this was to find out the prevalence of food insecurity among a largely international cohort of students attending a community college in Toronto, Canada. Methods:…

Easy and visually appealing demonstrations are precious tools for introducing students to the study of enzymes. However, they most often involve purified enzymes and dedicated techniques. Here, we propose a set of demonstrations, which require only fresh horseradish root and consumer chemicals, to help support biochemistry and enzymology courses…

Consumers' perceptions of the terminology used on food production labels may lead to a perceived risk, which influences their grocery shopping decisions. Risk perception is the consumers' belief that he or she may be exposed to something that is harmful or uncertain. Women are more aware of food labels due to their perceived risk associated with…

Students face an interconnected world; in this world, we are obliged to recognize diverse perspectives and in turn, communicate across cultures. Thirteen years ago, Odyssey Charter School (OCS) in Wilmington, Delaware, started an innovative mission unlike any other in our region. A bilingual school system that not only teaches the core subjects…

The Griess assay is widely used by regulation agencies as an official method for nitrite quantification in water and food samples. In Brazil, the official method, which has been used to determine nitrite in food, was described by Instituto Adolfo Lutz (283/IV) in 1984. It uses 8 mL of reactants and provides 50 mL (reactants plus sample) of waste…

Background: Food literacy, a sub-area of health literacy, is achieving attention in schools, academia, research, health care, businesses, and governments worldwide. Against the current COVID-19 pandemic backdrop, the relevance of food literacy's interconnected attributes such as nutritional knowledge, food skills, and food environment is gaining…

Infants avoid touching plants. Here we examine for the first time whether infants are also reluctant to touch plant foods. We hypothesized that infants would avoid plant foods because food neophobia--the avoidance of novel foods--is particularly strong for fruits and vegetables. However, we predicted that infants would avoid processed plant foods…

Reflection is essential for professional competence development in every profession. Reflection-"on"-action (taking place a posteriori, when the task is already accomplished) and reflection-"in"-action (occurring while performing the task) are equally important to increasing one's professionalism. Some evidence supports the…

A quantitative titration of the amount of magnesium hydroxide in milk of magnesia using only items purchased in grocery and retail stores is reported. Either vinegar or a solution of food grade citric acid serves as the titrant, while food dyes advertised as being extracted from natural sources provide the end-point indicator. An inexpensive,…

The U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) administers the Child Nutrition (CN) Programs, including the National School Lunch Program (NSLP), School Milk Program (SMP), School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), and Summer Food Service Program (SFSP). FNS provides oversight, guidance,…

This dissertation examines the role that culinary entrepreneurship communities of practice, using Lave and Wenger's Legitimate Peripheral Participation (LPP) model (Lave & Wenger, 1991), can lead to better social and economic inclusion for Middle Eastern Muslim refugee chefs in Utah. The life history approach was used to construct life…