NotesFAQContact Us
Collection
Advanced
Search Tips
Audience
Teachers14
Students1
Laws, Policies, & Programs
What Works Clearinghouse Rating
Showing 136 to 150 of 169 results Save | Export
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Chiu, Stephanie – Journal of Food Science Education, 2006
One of the core competencies in the IFT Education standards is for students to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be…
Descriptors: Foods Instruction, Undergraduate Students, Communication Skills, Nutrition
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Ismail, Baraem; Morgan, Mark; Hayes, Kirby – Journal of Food Science Education, 2006
An important contributing factor to students' willingness to work with diverse people is their "openness" to diversity. The objective of this study was to test the effect of a short (3-wk) study abroad course to China on the openness to diversity/challenge of the 23 students participating in the China study abroad course. Students were…
Descriptors: Student Attitudes, Foreign Countries, Statistical Analysis, Study Abroad
Peer reviewed Peer reviewed
Direct linkDirect link
Clark, Stephanie; McCurdy, Alan; Roy, Sharon; Smith, Denise – Journal of Food Science Education, 2006
Thirty-two recent graduates from the joint food science program of Washington State Univ. (WSU) and The Univ. of Idaho (UI) and 12 of their employers participated in a survey study to assess food science program outcomes. The objective of this study was to assess the joint curriculum in its ability to prepare undergraduate students for critical…
Descriptors: Foods Instruction, Science Education, Cooperative Programs, College Programs
Peer reviewed Peer reviewed
Direct linkDirect link
Napoleon, Larry; Freedman, Debra; Seetharaman, Koushik; Sharma, Priya – Journal of Food Science Education, 2006
This article describes the outcomes of a needs assessment concerning current training needs and performance targets for non-degreed employees in the food industry. Focus groups were used to gather data from 5 food-processing companies: a fresh vegetable company, a canned vegetable company, 2 snack food companies, and a meat company. Focus group…
Descriptors: Educational Needs, Needs Assessment, Employees, Job Training
Peer reviewed Peer reviewed
Direct linkDirect link
Morgan, Mark T.; Ismail, Baraem; Hayes, Kirby – Journal of Food Science Education, 2006
Nearly 90% of graduating seniors from the Food Science program at Purdue University gain employment in the food industry. Ensuring the program is meeting employers' needs is one mission of our curriculum committee with input from an Industrial Advisory Board (IAB). In light of the recent outcomes-based assessment requirements outlined by IFT,…
Descriptors: Competence, Case Studies, Foods Instruction, Science Education
Peer reviewed Peer reviewed
Direct linkDirect link
Palou, Enrique – Journal of Food Science Education, 2006
People have different learning styles that are reflected in different academic strengths, weaknesses, skills, and interests. Given the almost unlimited variety of job descriptions within food science and engineering, it is safe to say that students with every possible learning style have the potential to succeed as food scientists and engineers.…
Descriptors: Foods Instruction, Cognitive Style, Undergraduate Students, Graduate Students
Peer reviewed Peer reviewed
Direct linkDirect link
Hartel, Richard W. – Journal of Food Science Education, 2006
The current IFT Education Standards used to evaluate Food Science programs for IFT approval have been in place now for 5 years. Most Food Science programs in the United States (as well as some in Mexico and Canada) have been reviewed according to these standards. The transition to instruction based on assessment of student learning outcomes, in…
Descriptors: Academic Standards, Foods Instruction, College Science, College Programs
Peer reviewed Peer reviewed
Direct linkDirect link
Singh, R. Paul; Circelli, Diego – Journal of Food Science Education, 2005
The spectacular increase in Internet-based applications during the past decade has had a significant impact on the education delivery paradigms. The user interactivity aspect of the Internet has provided new opportunities to instructors to incorporate its use in developing new learning systems. The use of the Internet in carrying out live…
Descriptors: Computer Software, Laboratories, Internet, Computer System Design
Peer reviewed Peer reviewed
Direct linkDirect link
Ismail, Baraem; Hayes, Kirby – Journal of Food Science Education, 2005
Student motivation is influenced by instructional approach. Motivation is a function of initiating and sustaining goal-directed behavior. The objective of this study was to identify factors (positive and negative) that affect motivation in a junior-level dairy products elective course. Student attitudes were surveyed each year half-way through the…
Descriptors: Student Motivation, Elective Courses, Classroom Environment, Environmental Influences
Peer reviewed Peer reviewed
Direct linkDirect link
Schmidt, S. J.; Parmer, M. S.; Bohn, D. M. – Journal of Food Science Education, 2005
Large undergraduate classes are a challenge to manage, to engage, and to assess, yet such formidable classes can flourish when student participation is facilitated. One method of generating authentic student involvement is implementation of quality circles by means of a Student Feedback Committee (SFC), which is a volunteer problem-solving and…
Descriptors: Foods Instruction, Nutrition Instruction, College Science, Quality Circles
Peer reviewed Peer reviewed
Direct linkDirect link
Dzurec, David J.; Dzurec, Laura Cox – Journal of Food Science Education, 2005
Writing can enhance learning by helping students put words to their thinking about course material. The purposes of this study were to assess the influence of a structured academic journal writing exercise on student learning in a food science class and to examine student responses to the experience. Hermeneutics, a philosophy of science and…
Descriptors: Content Area Writing, Foods Instruction, Science Instruction, Hermeneutics
Peer reviewed Peer reviewed
Direct linkDirect link
Marrs, Kathleen A.; Chism, Grady W., III – Journal of Food Science Education, 2005
Just-in-Time Teaching (JiTT) combines the best features of traditional in-class instruction with the communication potential available via the Web. We describe here how JiTT has been used in Biology Education and how it can be used in Food Science Education. JiTT uses Web-based "Warm Up" assignments due before class to stimulate critical thinking…
Descriptors: Foods Instruction, Biology, Science Instruction, College Science
Pages: 1  |  2  |  3  |  4  |  5  |  6  |  7  |  8  |  9  |  10  |  11  |  12