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Showing 1 to 15 of 17 results Save | Export
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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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McLeod, Poppy Lauretta; Orta-Ramirez, Alicia – Journal of Food Science Education, 2018
The relationship between past teamwork and task-related experiences, attitude toward teamwork, collective efficacy, and task performance among undergraduates (N = 298) assigned to group projects (N = 48) in 2 different Food Science courses was examined. The results of survey data collected at the beginning and end of the projects showed that past…
Descriptors: Teamwork, Correlation, Grades (Scholastic), Undergraduate Students
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Condrasky, Margaret D.; Weeks McCay, Alexa; Darby, Duncan; Sharp, Julia L.; Griffin, Sarah F. – Journal of Food Science Education, 2018
This research compares the industry readiness, product development skill level, and overall knowledge gains of students taking an undergraduate research course (treatment) to those who did not (control). This 2-semester Applied Interdisciplinary Product Development (AIPD) course for sophomores brought together interdisciplinary teams of food…
Descriptors: Industry, Undergraduate Students, Student Research, Program Effectiveness
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Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P. – Journal of Food Science Education, 2017
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…
Descriptors: Cooking Instruction, Comparative Analysis, Instructional Effectiveness, Lecture Method
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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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Andrade, Jeanette; Huang, Wen-Hao David; Bohn, Dawn M. – Journal of Food Science Education, 2015
The effective design of course materials is critical for student learning, especially for large lecture introductory courses. This quantitative study was designed to explore the effect multimedia and content difficulty has on students' cognitive load and learning outcomes. College students (n = 268) were randomized into 1 of 3 multimedia groups:…
Descriptors: Instructional Design, Statistical Analysis, Difficulty Level, Multimedia Instruction
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Andrade, Jeanette; Huang, Wen-Hao David; Bohn, Dawn M. – Journal of Food Science Education, 2014
Effective use of multimedia (MM) in instructional design is critical for student learning, especially for large lecture introductory courses. This study used a mixed-method approach to explore the effect of food science supporting course materials that utilized different MM formats, designed with Cognitive Theory of Multimedia Learning (CTML)…
Descriptors: Multimedia Instruction, College Students, Introductory Courses, Mixed Methods Research
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Hovland, Jana A.; Carraway-Stage, Virginia G.; Cela, Artenida; Collins, Caitlin; Díaz, Sebastián R.; Collins, Angelo; Duffrin, Melani W. – Journal of Food Science Education, 2013
Health professionals and policymakers are asking educators to place more emphasis on food and nutrition education. Integrating these topics into science curricula using hand-on, food-based activities may strengthen students' understanding of science concepts. The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a…
Descriptors: Foods Instruction, Elementary School Science, Interdisciplinary Approach, Knowledge Level
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Bohlscheid, Jeffri C.; Davis, John C. – Journal of Food Science Education, 2012
Constructivist-based inquiry instruction has been popularized for several decades in primary- and secondary-science education, with overwhelmingly positive results across all sciences. Importantly, higher education faculties have begun to embrace inquiry instruction in many subject areas. In fact, a growing body of literature illustrates the…
Descriptors: College Students, Student Attitudes, Preferences, Teaching Methods
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Wong, Shin Y.; Connelly, Robin K.; Hartel, Richard W. – Journal of Food Science Education, 2010
The current generation of students coming into food science and engineering programs is very visually oriented from their early experiences. To increase their interest in learning, new and visually appealing teaching materials need to be developed. Two diverse groups of students may be identified based on their math skills. Food science students…
Descriptors: Foods Instruction, Curriculum Development, Engineering Education, Focus Groups
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Stein, Susan E.; Dirks, Brian P.; Quinlan, Jennifer J. – Journal of Food Science Education, 2010
The authors determined the food safety knowledge, attitudes, and behaviors of undergraduates (n = 1122) on an urban college campus using a previously piloted survey tool. Data obtained found that while students reported high levels of confidence in their ability to engage in safe food handling practices, their knowledge and self-reported behaviors…
Descriptors: Food Service, Safety, Food Standards, Young Adults
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Duffrin, Melani W.; Hovland, Jana; Carraway-Stage, Virginia; McLeod, Sara; Duffrin, Christopher; Phillips, Sharon; Rivera, David; Saum, Diana; Johanson, George; Graham, Annette; Lee, Tammy; Bosse, Michael; Berryman, Darlene – Journal of Food Science Education, 2010
The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a compilation of programs aimed at using food as a tool to teach mathematics and science. In 2007 to 2008, a foods curriculum developed by professionals in nutrition and education was implemented in 10 3rd-grade classrooms in Appalachian Ohio; teachers in these…
Descriptors: Elementary School Science, Elementary School Mathematics, Grade 4, Grade 3
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Reitmeier, C. A.; Vrchota, D. A. – Journal of Food Science Education, 2009
Self-assessment allows learners to observe, analyze, and evaluate their own performances. Self-reflection allows the student to assess his or her communication skill level and progress against a standard. Additionally, the implementation of self-assessment through carefully prepared classroom experiences enables learners to manage their own…
Descriptors: Self Evaluation (Individuals), Foods Instruction, Nutrition Instruction, Speech Communication
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Fajardo-Lira, Claudia; Heiss, Cynthia – Journal of Food Science Education, 2006
The purpose of this study was to ascertain whether a Web-based computer tutorial for food safety is an effective tool in the education of food science and nutrition students. Students completing the Web-based tutorial had a greater improvement in pre-test scores compared with post-test scores and compared with students who attended lecture only.…
Descriptors: Foods Instruction, Safety Education, Tutoring, Comparative Analysis
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Fenton, Ginger D.; LaBorde, Luke F.; Radhakrishna, Rama B.; Brown, J. Lynne; Cutter, Catherine N. – Journal of Food Science Education, 2006
Computer-based training is increasingly favored by food companies for training workers due to convenience, self-pacing ability, and ease of use. The objectives of this study were to determine if personal hygiene training, offered through a computer-based method, is as effective as a face-to-face method in knowledge acquisition and improved…
Descriptors: Instructional Effectiveness, Hygiene, Health Education, Industrial Training
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