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Showing 1 to 15 of 59 results Save | Export
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Taylor, Sarah; Xia, Yan – Journal of Family and Consumer Sciences, 2018
Family and consumer sciences (FCS) instructors have the responsibility to prepare their students to work effectively with culturally diverse families. In this article, we present teaching strategies for an online FCS course on culturally diverse families. We analyzed student feedback and reflections on certain teaching strategies to illustrate…
Descriptors: Teaching Methods, Cultural Pluralism, Consumer Science, Online Courses
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Kang, Hye Won; Lee, Sung-Jin; Walker, Jane – Journal of Family and Consumer Sciences, 2018
Breakfast is the most important meal of the day. The purpose of this study is to examine breakfast-eating behaviors of Historically Black College and University (HBCU) students in conjunction with their breakfast awareness and eating habit satisfaction. A self-administered survey was distributed in fall semester 2016 (N 289 students). Results show…
Descriptors: Eating Habits, Black Colleges, Nutrition, Breakfast Programs
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Knol, Linda L.; Robb, Cliff A.; McKinley, Erin M.; Wood, Mary – Journal of Family and Consumer Sciences, 2018
The purpose of this research was to examine relationships between food insecurity and selected financial indicators among college students living off campus (n = 395), using an online survey. The prevalence of food insecurity was 38.4%. Students who used food assistance programs, experienced exogenous economic shocks, and owed more than $10,000 in…
Descriptors: Hunger, Food, College Students, Student Financial Aid
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Nickols, Sharon Y. – Journal of Family and Consumer Sciences, 2017
This article describes various historical research methods and presents examples of their application in family and consumer sciences (FCS). Historical research preserves the heritage of FCS through greater understanding of the development of the field and practitioners of the profession. Furthermore, historical research can revitalize…
Descriptors: Consumer Science, Student Research, Research Methodology, Historical Interpretation
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Burr, Brandon K.; Hubler, Daniel S.; Kuns, J. Brooke – Journal of Family and Consumer Sciences, 2017
Time constraints and financial cost are two of the top barriers to attending relationship education (RE) programs. More and more families experience demands on their time and other resources, which can make attending RE more difficult. Little is known about general preferences pertaining to time and cost of RE. To more effectively inform planning…
Descriptors: Preferences, Barriers, Program Costs, Time Factors (Learning)
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Kihm, Holly S.; Staiano, Amanda; Sandoval, Patricia – Journal of Family and Consumer Sciences, 2017
In Louisiana, 33% of adolescents and 28% of children are overweight or obese (Louisiana Department of Health and Hospitals, 2011). It is projected that as many as 24,000 more children in Louisiana may become obese by 2020 if the trend continues (Broyles et al., 2011). Researchers have identified several strategies to address overweight among…
Descriptors: Elementary School Students, Well Being, Student Improvement, Obesity
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Schuster, Margaret; Painter, Jim; Bernas, Ronan; MacKenzie, Julia – Journal of Family and Consumer Sciences, 2017
Material, bodily, and social well-being are three of the basic human needs. This study investigates consumers' social feelings after reading the food labels and consuming six leading snack foods. Our hypothesis: snack choice is associated with feeling social. Consumers were provided leading snack brands that varied in nutritional value and…
Descriptors: Consumer Economics, Eating Habits, Food Standards, Merchandise Information
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Ghighi, Amanda; Maioriello, Gina; Piper, Darlene; Waters, Betty; Vollmer, Rachel L. – Journal of Family and Consumer Sciences, 2017
The purpose of this experiment was to determine the effects of the meaningful addition of vegetables, using cauliflower and zucchini, to a pizza crust on the likeability of taste, texture, appearance, and overall preference of the pizza. The likeability testing revealed that the cauliflower variation produced an unacceptable product in texture,…
Descriptors: Food, Nutrition, Preferences, Cooking Instruction
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Wright, Lindsay E.; Kimberly, Claire – Journal of Family and Consumer Sciences, 2017
Colleges strive to increase leadership, service, and employability skills of their students; professional organizations are one way for students to learn such abilities. One AAFCS-accredited department has a student organization that has found relative success. Students indicated a desire for additional information about the field of family and…
Descriptors: Student Organizations, Student Development, Consumer Science, Social Networks
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Eike, Rachel J.; Rowell, Amy; Mihuta, Tiffani – Journal of Family and Consumer Sciences, 2016
The purpose of this study was to identify key virtual-recorded interview (VIR) skills that are essential to Apparel, Design, and Textile (ADT) student performance. The virtual, computer-recording interview platform, InterviewStream, was used as the data collection instrument in this qualitative, exploratory case study. Virtual interviews have been…
Descriptors: Computer Mediated Communication, Employment Interviews, Textiles Instruction, Design
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Allison, Barbara N.; Rehm, Marsha L. – Journal of Family and Consumer Sciences, 2016
Online classes have become a popular and viable method of educating students in both K-12 settings and higher education, including in family and consumer sciences (FCS) programs. Online learning dramatically affects the way students learn. This article addresses how online learning can accommodate the sensory learning modalities (sight, hearing,…
Descriptors: Consumer Science, Family Life Education, Electronic Learning, Multisensory Learning
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Muhammad, Amanda J.; Mitova, Mariana A.; Wooldridge, Deborah G. – Journal of Family and Consumer Sciences, 2016
It is essential for instructors to understand the importance of classroom technology so they can prepare to use it to personalize students' learning. Strategies for choosing effective electronic tools are presented, followed by specific suggestions for designing enhanced personalized learning using electronic tools.
Descriptors: Educational Environment, Technology Uses in Education, Classroom Techniques, Educational Strategies
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Haroldson, Amber; Yen, Chih-Lun – Journal of Family and Consumer Sciences, 2016
The purpose of this pilot study was to examine the validity of a questionnaire developed to assess adult consumer understanding of nutrition marketing terms and the resulting impact on consumer behavior. Participants (n = 40) completed an electronic questionnaire. Efforts to establish validity and reliability suggest that the questionnaire is a…
Descriptors: Consumer Economics, Nutrition, Marketing, Pilot Projects
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Zoumenou, Virginie; Sigman-Grant, Madeleine; Coleman, Gayle; Malekian, Fatemeh; Zee, Julia M. K.; Fountain, Brent J.; Marsh, Akela – Journal of Family and Consumer Sciences, 2015
The purpose of this research was to identify commonly used interactive webinar software platforms and to conduct a testing session on best practices related to an interactive webinar. The study employed the Adobe Connect and the Maestro Conference platforms. The 15 participants experienced five best practices: pre-work, polling, breakout room,…
Descriptors: Consumer Science, Family Life Education, Technology Uses in Education, Computer Software
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Shows, Amy R.; Killough, Jill E.; Jackson, Samantha; Lui, Janet – Journal of Family and Consumer Sciences, 2015
Educators in the field of family and consumer science (FCS) must be able to foster intellectual curiosity and critical thinking skills in students (Schumacher, 2014), and internships are one way to do so. Internships are formal programs that provide practical experience for beginners in an occupation or profession. Interns are temporarily placed…
Descriptors: Consumer Science, Family Life Education, Internship Programs, Experiential Learning
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