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Hendrich, Suzanne; Licklider, Barbara; Thompson, Katherine; Thompson, Janette; Haynes, Cynthia; Wiersema, Jan – Journal of Food Science Education, 2018
A one-credit seminar on controversies in food science and human nutrition was a platform to introduce students to learning frameworks for thinking-like-a-scientist. We hypothesized that explicitly engaging students in thinking about their thinking abilities within these frameworks would enhance their self-perception of scientific thinking, an…
Descriptors: Nutrition, Thinking Skills, Scientific Research, Self Evaluation (Individuals)
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Alberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
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Gurfinkel, Debbie M.; Wolever, Thomas M. S. – Journal of Food Science Education, 2017
The completion of a 3-d food record, using commonly available nutrient analysis software, is a typical assignment for students in nutrition and food science programs. While these assignments help students evaluate their personal diets, it is insufficient to teach students about surveys of large population cohorts. This paper shows how the Test,…
Descriptors: Food, Diaries, Nutrition Instruction, Assignments
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Gezer-Templeton, P. Gizem; Mayhew, Emily J.; Korte, Debra S.; Schmidt, Shelly J. – Journal of Food Science Education, 2017
Research shows that students struggle to develop higher order thinking skills and effective study strategies during the transition from high school to college. Therefore, in addition to teaching course content, effective instructors should assist students in developing metacognitive skills, that is, the practice of thinking about their thinking.…
Descriptors: Metacognition, Thinking Skills, Assignments, Test Preparation
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Pokharel, Siroj; Marcy, Joseph E.; Neilan, Angela M.; Cutter, Catherine N. – Journal of Food Science Education, 2017
This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collected and a paper-based pretest was administered to access the food safety knowledge, behavior, and…
Descriptors: Food, Safety, Agribusiness, Foreign Countries
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Lee, Yee Ming – Journal of Food Science Education, 2015
Project-based, collaborative learning is an effective teaching method when compared to traditional cognitive learning. The purpose of this study was to assess student learning after the completion of a final meal project that involved a group of sensory panelists. A paper survey was conducted among 73 senior nutrition and dietetics students…
Descriptors: Student Projects, Cooperative Learning, Teaching Methods, Instructional Effectiveness
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Vrchota, Denise Ann – Journal of Food Science Education, 2015
Food science researchers have pronounced the Institute of Food Technologists Success Skills to be the most important competency mastered by graduates entering the work force. Much of the content and outcomes of the Success Skills pertains to oral communication skills of public speaking and interpersonal and group communication. This qualitative…
Descriptors: Food, Competence, Job Skills, Communication Skills
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Flint, Steve; Stewart, Terry – Journal of Food Science Education, 2010
A web-based virtual laboratory exercise in identifying an unknown microorganism was designed for use with a cohort of 3rd-year university food-technology students. They were presented with a food-contamination case, and then walked through a number of diagnostic steps to identify the microorganism. At each step, the students were asked to select 1…
Descriptors: Feedback (Response), Outcomes of Education, Science Laboratories, Microbiology
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Goto, K.; Bianco-Simeral, S. – Journal of Food Science Education, 2009
Although the effects of pedagogical strategies using collaborative learning on students' perceived learning outcomes have been studied, little has been examined about possible benefits and challenges in collaborating with the campus community in a food science research project conducted by nutrition majors. We examined the effects of involving…
Descriptors: Foods Instruction, Research Projects, Nutrition, Community Involvement
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Bohn, Dawn M.; Schmidt, Shelly J. – Journal of Food Science Education, 2008
Experiential learning activities are often viewed as impractical, and potentially unfeasible, instructional tools to employ in a large enrollment course. Research has shown, though, that the metacognitive skills that students utilize while participating in experiential learning activities enable them to assess their true level of understanding and…
Descriptors: Foods Instruction, Learning Activities, Safety, Nutrition
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Willows, Noreen D.; Strawson-Fawcett, Cynthia; Downs, Shauna M. – Journal of Food Science Education, 2008
Problem-based learning (PBL) can provide an enhanced appreciation of the relationship between culture and food for students who aspire to become dietitians or nutrition educators; however, large university classes often inhibit the use of PBL. A professor who specializes in research documenting the relationships among food and culture took 17…
Descriptors: Problem Based Learning, Foods Instruction, Dietetics, Nutrition
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Byrd-Bredbenner, C.; Wheatley, V.; Schaffner, D.; Bruhn, C.; Blalock, L.; Maurer, J. – Journal of Food Science Education, 2007
Food mishandling is thought to be more acute among young adults; yet little is known about why they may engage in risky food handling behaviors. The purpose of this study was to create valid, reliable instruments for assessing key food safety psychosocial measures. Development of the measures began by examining published studies and behavior…
Descriptors: Locus of Control, Self Efficacy, Safety, Food Standards
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Byrd-Bredbenner, Carol; Wheatley, Virginia; Schaffner, Donald; Bruhn, Christine; Blalock, Lydia; Maurer, Jaclyn – Journal of Food Science Education, 2007
Little is known about the food safety knowledge of young adults. In addition, few knowledge questionnaires and no comprehensive, criterion-referenced measure that assesses the full range of food safety knowledge could be identified. Without appropriate, valid, and reliable measures and baseline data, it is difficult to develop and implement…
Descriptors: Safety, Food Standards, Diseases, Criterion Referenced Tests
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Hartel, R. W.; Adem, M. – Journal of Food Science Education, 2004
A math review exam, written and administered in conjunction with the Quantitative Assessment Program at the Univ. of Wisconsin-Madison, is used at the beginning of the 1st food engineering course to evaluate math skills needed for successful completion of the course. Students who do not score well on the math exam are targeted for individual…
Descriptors: Engineering, Courses, Mathematics Skills, Mathematics Tests