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Stringer, Elizabeth I.; Hendrix, Jasmine D.; Swortzel, Kirk A.; Williams, J. Byron; Schilling, M. Wes – Journal of Food Science Education, 2019
Historically, high school chemistry has been the predominate venue for the introduction of food science curriculum to students. With the current decline in chemistry as a required course for graduation, the possibility of exposure to food science in high school could equally decline. The purpose of this research was to determine if high school…
Descriptors: Foods Instruction, Chemistry, High School Students, Science Instruction
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Feng, Yaohua; Bruhn, Christine M.; Elder, Gary; Boyden, Dawn – Journal of Food Science Education, 2019
High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to…
Descriptors: High School Students, Food Standards, Safety, Curriculum Development
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Shearer, Adrienne E. H.; Snider, O. Sue; Kniel, Kalmia E. – Journal of Food Science Education, 2014
Previous studies have reported on the inadequacy of youth knowledge and practice of food safety principles. The formal high school science classroom environment presents an opportunity to stimulate interest and increase knowledge in food safety with potential benefits to students in improved science literacy, development of life skills, and…
Descriptors: Foods Instruction, Safety Education, Instructional Materials, Secondary School Science
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Pivarnik, Lori F.; Patnoad, Martha S.; Richard, Nicole Leydon; Gable, Robert K.; Hirsch, Diane Wright; Madaus, Joseph; Scarpati, Stan; Carbone, Elena – Journal of Food Science Education, 2009
Adolescents with disabilities require access to general education and life skills instruction. Knowledge of food safety for this audience is important for health and valuable for work placement. The objective was to implement a survey to assess high school and transition special education teachers in RI, CT, and MA for food safety knowledge and…
Descriptors: Consumer Science, Food Standards, Disabilities, Special Education Teachers
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McEntire, Jennifer Cleveland; Rollins, Mary – Journal of Food Science Education, 2007
The Institute of Food Technologists (IFT), the IFT Foundation, and Discovery Education partnered to create and distribute food science information to science department and school counselor chairs in all 18,000 U.S. high schools in January 2006. Two multimedia "kits" were generated for teachers and counselors, each consisting of DVDs with food…
Descriptors: Conferences (Gatherings), Foods Instruction, High Schools, Science Departments
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Thompson, B. M.; Ribera, K. P.; Wingenbach, G. J.; Vestal, T. A. – Journal of Food Science Education, 2007
The purpose of this study was to use a validated instrument to determine the attitudes and knowledge of high school teachers regarding food irradiation, and to determine the correlations among their knowledge and attitudes and certain demographic variables. Knowledge and attitudes about food irradiation were measured in selected high school family…
Descriptors: Foods Instruction, Food Service, Safety, Consumer Science
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Kahnke, Sheri L.; Baer, Robert J.; Portillo, Matthew T. – Journal of Food Science Education, 2006
A Dairy Foods Curriculum Packet and inservice training were provided to South Dakota high school agricultural education instructors. Instructors rated barriers to implementation of teaching dairy foods as "small to medium barriers." After curriculum distribution and inservice training, more than half of instructors indicated an increase…
Descriptors: Foods Instruction, Secondary School Curriculum, Secondary School Teachers, Inservice Teacher Education