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1
Granberg, Albina, Viktoria Olsson, and Ylva Mattsson Sydner. "Teaching and learning cooking skills in Home Economics." British Food Journal 119, no. 5 (May 2, 2017): 1067–78. http://dx.doi.org/10.1108/bfj-09-2016-0435.
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Purpose The purpose of this paper is to explore which elements of cooking skills Home Economics (HE) teachers in schools for students with mild intellectual disability (ID) consider important for their students to learn. Design/methodology/approach In total, 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework. Findings The elements of cooking skills that were emphasized included mastering the language of cooking, measuring, following recipes, representing an instrumental and task-centered – knowledge on cooking. Practical implications The results of this study provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. This has implications for both regular schools and schools for students with mild IDs since the elements that teachers consider important then guide what the students are given to learn. Teachers should be conscious that the planning of lessons should also be based on the students’ specific circumstances and context. Originality/value To the authors’ knowledge, this is the first study that provides knowledge about how HE teachers reason regarding which cooking skills they consider important for students to learn. HE is taught to both children and adolescents, and it is important to investigate teachers’ perceptions about the subject and how the teaching is organized, including cooking skills.
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Lee, Jae-Chul, and Kye-Young Park. "A Study on the Influence of the Cooking Practice Educational Environment upon the Education Satisfaction and the Career Decision-making Self Efficacy." Foodservice Management Society of Korea 25, no. 3 (June 30, 2022): 289–309. http://dx.doi.org/10.47584/jfm.2022.25.3.289.
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The purpose of this study is to closely examine whether the cooking practice educational environment has influence upon the education satisfaction and the career decision-making self efficacy targeting the college students majoring in hotel dining cooking. As a result of the analysis, first, the education satisfaction was indicated to be affected by the teaching education competence, the education program and the administrative service, which are sub-factors of the cooking practice educational environment. However, the cooking practice facility did not have a meaningful impact. Second, the career decision-making self efficacy was significantly influenced by the teaching education competence and the cooking practice facility, which are sub-factors of the cooking practice educational environment. The education program and the administrative service appeared not to have an effect. Finally, the education satisfaction with the cooking practice educational environment was verified to have a meaningful influence upon the career decision-making self efficacy.
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Putri, Desrika, Asep Supriatna, and Triannisa Rahmawati. "Soap Making Project from Waste Cooking Oil for High School Students’ Chemistry Learning: Qualitative Content Analysis." Jurnal Penelitian Pendidikan IPA 10, no. 6 (June 20, 2024): 3147–54. http://dx.doi.org/10.29303/jppipa.v10i6.7701.
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Waste Cooking Oil (WCO) is one of hazardous waste causes serious issues, including environmental and health issues. WCO can be utilized in several bioproducts to reduce the potential of its problems. The purpose of this study is to create teaching-learning sequences from the context of utilization of waste cooking oil into soap. The teaching-learning sequences can be used as a basis to construct lesson design or teaching materials with project-based learning model. This is in line with curriculum in Indonesia known as “Kurikulum Merdeka” for a program called “Projek Penguatan Profil Pelajar Pancasila (P5)”. This research used Qualitative Content Analysis as a method with four stages including material collection, descriptive analysis, category selection, and material evaluation. Data were collected through fourteen literatures analysis and expert validation. Validation experts are from an experienced chemistry teacher and two lecturers from chemistry education field. Validation results the teaching-learning sequences’ is suitable for use for learning activity in terms of content. The result of this study is a teaching-learning sequences which divided into four sections including: (A) The Phenomenon of Waste Cooking Oil, (B) The Composition of Waste Cooking Oil and The Utilization of Waste Cooking Oil, (C) The Soap Making Process with WCO, and (D) The Benefit of WCO Utilization into Soap.
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Md Sahak, Adibah Aishah, Melor Md Yunus, Abdul Wafi Abdul Rahman, Hairuddin Harun, Marwanti Marwanti, and Nor Anis Intan Aqiah Tukiran. "The Usage of Mobile Application to Teach Practical Skills among Catering Students." Jurnal Pendidikan Teknologi dan Kejuruan 25, no. 1 (April 24, 2019): 31–35. http://dx.doi.org/10.21831/jptk.v25i1.22920.
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Latest educational media based on mobile application nowadays is an important tool for teaching and learning which can help to attract the students’ attention and the students will be more efficient since they can study by their own anywhere and anytime with different situations surround them. This paper focuses on the usage of the mobile application in teaching practical skills among catering students. In line with the issues nowadays where the live demonstration is too backdated rather than use the mobile application to enhance the enjoyment of the cooking process in catering classroom. Teaching and learning with the mobile application was perceived to assist the learning process in cooking by following ways: increasing the comprehension of the cooking process and real-time to reassurance in the cooking process, enhancing the enjoyment of the cooking process and acquire new cooking skills. The findings show that the usage of mobile application is at moderate level. On the other hand, the positive implication towards students is at medium level. Overall, for this study, researchers found that the usage of mobile application among catering students was good and perceived positively towards students.
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Ozcan, Deniz, and Fatma Merdan. "The effectiveness of video modelling for teaching daily life skills to children with autism spectrum disorder." International Journal of Learning and Teaching 12, no. 1 (January 31, 2020): 42–54. http://dx.doi.org/10.18844/ijlt.v12i1.4560.
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The purpose of this study is to examine effectiveness of video modelling for teaching daily life skills to children with autism spectrum disorder (ASD). Multiple probe across subjects design from single subject research model has used as a research method. It has found that video modelling is effective on teaching common life skills to individuals with ASD. It has also demonstrated that these skills become permanent in subjects’ lives and they could generalise these skills at other times with various equipment and in different contexts. Data are collected according to achieve each skill step in cooking fried eggs with garlic sausage and cooking pasta skill analysis. In future researches, teaching different daily life skills by using video modelling could be tested.
Keywords: Autism, cooking fried eggs, cooking pasta, daily life skills, video modelling.
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Butkrut, Teerapat, and Chayapat Kee-ariyo. "The Development of Multimedia Teaching Materials for Basic Course of Cooking Massaman Curry and Soup for Students of Thai Professional Vocational Certificate Program, MSC Thai Culinary School." Journal Of Technical Education Development 35, no. 127 (September 19, 2023): 39–49. http://dx.doi.org/10.14416/j.ted.2023.09.005.
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The purposes of this research were: 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School and 3) to study the students' satisfaction towards multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials, practical test, appropriateness assessment form, the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, the efficiency was 80.70/89.75, which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students ,MSC Thai Culinary School Overall, it was at the highest level, and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, it was at the highest level.
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Maranatha, Jojor Renta, and Noviarta Briliany. "Enhancing Fine Motor Skills in Early Childhood Through Fun Cooking Activities: A Quasi-Experimental Study in Purwakarta, Indonesia." Golden Age: Jurnal Ilmiah Tumbuh Kembang Anak Usia Dini 8, no. 4 (December 30, 2023): 203–12. http://dx.doi.org/10.14421/jga.2023.84-01.
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This quasi-experimental study investigates the impact of engaging in cooking activities on fine motor skill development in kindergarten children aged 4-5 in Purwakarta, Jawa Barat, Indonesia. Adopting a Nonequivalent Control Group Design, the research compared two groups: an experimental group participating in fun cooking activities and a control group following traditional teaching methods. Pretest and posttest assessments were conducted using a rating scale-based observation tool to measure fine motor skills. The intervention comprised three sessions of cooking activities, focusing on enhancing fine motor abilities. Data analysis utilized the N-Gain score method to quantify skill improvements. Results revealed a medium N-Gain score in the experimental group, indicating a significant enhancement in fine motor skills due to the cooking activities. In contrast, the control group showed no significant change. These findings suggest that fun cooking activities effectively develop fine motor skills in early childhood, offering a practical and engaging alternative to conventional teaching methods. This study's implications extend to curriculum design in early childhood education, advocating for integrating diverse and interactive activities. However, its limited geographical scope and the short duration of the intervention point to the need for further research. Future studies should explore long-term effects and broader applicability, potentially impacting policies and practices in early childhood education. This research adds to the growing body of literature that supports innovative and engaging learning approaches in the foundational years of schooling.
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Dexter, Ashley S., Janet F. Pope, Dawn Erickson, Catherine Fontenot, Elizabeth Ollendike, and Emily Walker. "Cooking Education Improves Cooking Confidence and Dietary Habits in Veterans." Diabetes Educator 45, no. 4 (May 10, 2019): 442–49. http://dx.doi.org/10.1177/0145721719848429.
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Purpose The purpose of the study was to evaluate a 12-week cooking education class on cooking confidence, dietary habits, weight status, and laboratory data among veterans with prediabetes and diabetes. Methods The sample for this study included 75 veterans within the Overton Brooks Veteran Affairs Medical Center who completed the 12-week class in an in-person group setting in Shreveport, Louisiana, or via Clinical Video Telehealth (CVT) in Longview, Texas. Veterans were referred to the Healthy Teaching Kitchen by their primary care provider or primary care dietitian. Enrollment in the class was on a volunteer basis. The cooking and nutrition education classes included topics such as carbohydrate counting, safety and sanitation, meal planning, and creating budget-friendly recipes. Participants completed 2 questionnaires for assessment of healthy dietary habits and confidence related to cooking. Changes in body weight, lipid panel, and hemoglobin A1C were assessed. Differences in class settings were tested via independent samples t tests. Paired samples t tests were completed to compare changes in mean laboratory results, weight, and questionnaire responses. Results Subjects lost a mean 2.91 ± 5.8 lbs ( P < .001). There was no significant difference in percent change in laboratory data and weight between subjects participating via CVT and subjects in the live class. Overall, there was significant improvement in the confidence questionnaire ratings and Healthy Habits Questionnaire responses. Conclusions Cooking and nutrition education can increase cooking confidence and dietary quality. These results provide support for the need for further research on the long-term effects of nutrition cooking education and for the benefits of using CVT software to provide education to remote facilities.
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Hanim Safitri, Ulfa. "Efforts to Improve Writing Procedure Ability Using Cooking Video In Second Class Students of SMAN 1 Jakenan." Jurnal Pendidikan Indonesia 2, no. 6 (June 25, 2021): 1121–35. http://dx.doi.org/10.36418/japendi.v2i6.200.
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The objectives of the study are 1) to find out the students’ writing ability in procedure text of the twelfth grade students at SMA N 1 Jakenan who are taught with cooking video by “Master Chef Australia” as teaching media. 2) to find out the students’ writing ability in procedure text of the twelfth grade students at SMA N 1 Jakenan who are taught without cooking video by “Master Chef Australia” as teaching media. 3) to find out the significant differences of the students’ writing ability in procedure text of the twelfth grade students at SMA N 1 Jakenan who are taught with cooking video by “Master Chef Australia” as teaching media and those who are taught without cooking video by “Master Chef Australia” as teaching media. In this research, the researcher used quantitative method. The design of this research was pre - experimental design. The researcher took the sample at SMA Negeri 1 Jakenan in solving the problem. Furthermore, the researcher used test to collect the data. In this research, the researcher chose XII MIPA 4 class as the sample. Based on the result, the mean score of pre-test was 60.33 and mean score of post-test was 79.75. Finally the result of the data analysis of the ttest was 11.622. From the ttable of significances 5% with df = 35 was 2.0390 Then, the ttest was higher than ttable(11.622 > 2.030). Therefore, the working hypothesis (Ha) is accepted and the nul hypothesis (Ho) is rejected. It means that the use of cooking video by “Master Chef Australia” can be accepted. In other words, it is effective to improve the students’ writing ability in Procedure Text. It is suggested that teacher can apply this method to improve students’ writing ability in Procedure Text.
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Sari, Nofrika, and Hayatin Nufus. "The Effect of Using Cooking Academy Game towards Students’ Writing Ability." Al-Ta lim Journal 23, no. 3 (November 25, 2016): 191–200. http://dx.doi.org/10.15548/jt.v23i3.234.
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This study is an experimental research that discussed the impact of the use of cooking academy game in teaching writing on the students’ ability in writing procedure text at class VII Junior Secondary School I Pangkalan Baru Lima Puluh Kota. This study was aimed to determine the effects of the use of cooking academy game towards the student's ability in writing procedure text. In this study, the population is the students of class VII, while sample are two classes: one class for the experimental class and another class for control. Samples were drawn randomly. Data were collected by giving pre-test and post-test on the sample. Data were, then, analyzed applying t-test formula. The results showed that students who were taught to write text using the procedure of cooking academy game has the ability to write higher than students who are not taught by using games cooking academy.
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Van Kesteren, Rosa. "Cooking up an injustice: A critical examination of the role of cooking programs in reducing health inequalities." Critical Dietetics 5, no. 2 (March 4, 2021): 65–77. http://dx.doi.org/10.32920/cd.v5i2.1345.
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The way we eat is one of the biggest causes of preventable illness and death, particularly for those living in more deprived areas. Public health interventions often include courses teaching cooking ‘from scratch’ as an affordable means of dietary improvement, but this paper questions the effectiveness of such programs. Using an in-depth case study of a leading healthy cooking programme, including ethnographic observations of seven cooking classes and interviews with 35 participants and three members of staff, we show that the impact of this programme was limited by its adherence to conventional ‘nutrient-focused’ framings of healthy eating. Teaching based on this framing created confusion by separating nutrients from foods, hampered embodied learning of skills and ultimately failed to address how learnings could be integrated into the everyday lives of participants Unable to engage with inequities in access, preparation time, food environments or other sociocultural influences on eating habits, courses built on similarly nutricentric foundations will never be able to address the major barriers to healthy eating faced by their target participants. As an alternative, we propose that cooking courses grounded in a more ‘practice-based’ understanding of healthy eating would be more effective at changing dietary behaviours, especially in areas of higher deprivation.
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Kaura, Anubha, Sarah Hussain, Mahender Reddy Gavinolla, and Priyakrushna Mohanty. "REORIENTING TEACHING DYNAMICS OF CULINARY EDUCATION WITH SUSTAINABILITY." SOCIETY. TECHNOLOGY. SOLUTIONS. Proceedings of the International Scientific Conference 2 (April 8, 2022): 27. http://dx.doi.org/10.35363/via.sts.2022.90.
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INTRODUCTION
There is growing concern among environmental scientists that our food consumption pattern is harming the planet and acting as a catalyst for climate change. With the world already in the Anthropocene epoch, considerable harm is caused to the environmental systems by human activity. Achieving environmentally sustainable food systems is an immediate challenge. Food consumption is massively influenced by food trends and culinary innovations conceptualised by traditional and modern chefs. The greatest chefs in the past have linked food artistry with expensive ingredients and most importantly meat. Traditional culinary education was based on learning the art and science of cooking, but in the last decade, there has been a growing inclination to incorporate sustainable culinary practices, such as optimal usage of ingredients and controlling food wastage. Due to this, there has been an introduction of innovative cooking programmes initiated by culinary schools. Food, climate change and sustainable menus should be driving the next generation of chefs to rethink the way fine-dining is approached. This calls for understanding the various changes that can be brought in to change the face of culinary education, thus making it environmentally friendly.
MATERIALS AND METHODS
The current study aims at understanding the need of changing the dynamics of culinary education and thus training a clan of futuristic chefs who advocate and practice environmentally sustainable menus. The study also aims to conceptualise the various interventions required in culinary education in achieving sustainable development goals (SDGs) by 2030. In this study, the PRISMA technique has been adopted to bring out the themes in the collected literature. The work has been drafted as a viewpoint paper, as the author’s own experience has gone into making the research fit the context.
RESULTS
The study aims to indicate the role of transforming culinary education in achieving sustainable development goals by 2030. The results would identify the gaps by reviewing the extant literature and would suggest a way forward to achieve sustainable commercial kitchens, introducing changes at the grass-root level by transforming culinary education.
CONCLUSIONS
The study would help understand the way commercial kitchens are changing and the role of transforming culinary education as well as the face of commercial kitchens. The study has a futuristic approach and considers the need to train chefs in promoting and cooking sustainable meals.
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Kaura, Anubha, Sarah Hussain, Mahender Reddy Gavinolla, and Priyakrushna Mohanty. "REORIENTING TEACHING DYNAMICS OF CULINARY EDUCATION WITH SUSTAINABILITY." SOCIETY. TECHNOLOGY. SOLUTIONS. Proceedings of the International Scientific Conference 2 (April 8, 2022): 27. http://dx.doi.org/10.35363/via.sts.2022.90.
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INTRODUCTION
There is growing concern among environmental scientists that our food consumption pattern is harming the planet and acting as a catalyst for climate change. With the world already in the Anthropocene epoch, considerable harm is caused to the environmental systems by human activity. Achieving environmentally sustainable food systems is an immediate challenge. Food consumption is massively influenced by food trends and culinary innovations conceptualised by traditional and modern chefs. The greatest chefs in the past have linked food artistry with expensive ingredients and most importantly meat. Traditional culinary education was based on learning the art and science of cooking, but in the last decade, there has been a growing inclination to incorporate sustainable culinary practices, such as optimal usage of ingredients and controlling food wastage. Due to this, there has been an introduction of innovative cooking programmes initiated by culinary schools. Food, climate change and sustainable menus should be driving the next generation of chefs to rethink the way fine-dining is approached. This calls for understanding the various changes that can be brought in to change the face of culinary education, thus making it environmentally friendly.
MATERIALS AND METHODS
The current study aims at understanding the need of changing the dynamics of culinary education and thus training a clan of futuristic chefs who advocate and practice environmentally sustainable menus. The study also aims to conceptualise the various interventions required in culinary education in achieving sustainable development goals (SDGs) by 2030. In this study, the PRISMA technique has been adopted to bring out the themes in the collected literature. The work has been drafted as a viewpoint paper, as the author’s own experience has gone into making the research fit the context.
RESULTS
The study aims to indicate the role of transforming culinary education in achieving sustainable development goals by 2030. The results would identify the gaps by reviewing the extant literature and would suggest a way forward to achieve sustainable commercial kitchens, introducing changes at the grass-root level by transforming culinary education.
CONCLUSIONS
The study would help understand the way commercial kitchens are changing and the role of transforming culinary education as well as the face of commercial kitchens. The study has a futuristic approach and considers the need to train chefs in promoting and cooking sustainable meals.
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Kwon, In-Ok, and Sung-On Hwang. "A meta-analysis of the effects of early childhood cooking activities." Korean Association For Learner-Centered Curriculum And Instruction 22, no. 20 (October 31, 2022): 813–26. http://dx.doi.org/10.22251/jlcci.2022.22.20.813.
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Objectives The purpose of this study was to examine the effects of early childhood cooking activities studies by using Meta-analysis and to analyze control variables that affect the effect size of cooking activities for young children. Methods Using the Korean Academic Research Information Service (RISS), 456 domestic thesis and academic journal papers published from 2016 to 2021 were searched as the subject words of “childhood & cooking”, and a total of 24 of them were selected as final papers for analysis. After verifying homogeneity using the Comprehensive Meta-Analysis (CMA) program, the effect size was analyzed by applying a random effect model. When the heterogeneity of the effect size is large, meta-ANOVA was performed using the moderating variable in the study for further explanation. Results The overall effect size of the cooking activities was 1.10 which indicated early childhood cooking activities are highly effective. The difference of effect size depending on dependent variables was statistically significant, nutrition knowledge was the highest scored variable in effect size. As a result of analyzing differences in effect size according to moderating variables, there were significant differences according to the age, activity period, teaching methods, and cooking season. The younger the early children who participated in cooking activities, the higher the effect size, and the higher the activity period. When cooking activities were conducted in connection with garden activities, the effect size was the highest. In addition, storytelling, picture book use, and art activities were also more effective than when cooking activities were conducted alone. When cooking activities were conducted in spring and autumn, the effect size was the highest. Conclusions Based on the results of this study, it is necessary to consider more diverse control numbers later in order for cooking activities to have a better effect in the field of early childhood education.
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Hasri, Kharis Sulaiman. "Analisis Gaya Mengajar Guru Dalam Proses Pembelajaran Al-Qur’an Hadis Di MAN 1 Kendari." Al-Riwayah : Jurnal Kependidikan 1, no. 1 (April 15, 2021): 1–18. http://dx.doi.org/10.47945/al-riwayah.v1i1.330.
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The monotonous teaching style and cooking have made students ineligible for learning. While choosing the right teaching style is the key to an effective learning process. The purpose of this study was to examine the teaching style of teachers in learning the Qur'an Hadith in MAN 1 Kendari. The method used is a qualitative method. The results of this study indicate that the dominant teaching style used by teachers of the Qur'an in MAN 1 Kendari is that all the teachers of al-Al-Hadis use the classical teaching style. However, all teachers issue or integrate classical teaching styles with other teaching styles. Namely using a classical teaching style that is combined with interactional teaching styles and technological teaching styles that are combined with interactional teaching styles
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Fenton, Cagla, Sue Groveman, Claire M. Chee, and A. G. Christina Bergqvist. "Benefits of a Ketogenic Teaching Kitchen." Journal of Child Neurology 34, no. 14 (August 8, 2019): 886–90. http://dx.doi.org/10.1177/0883073819866607.
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Treatment-resistant epilepsy affects 30% of children with epilepsy and results in significantly reduced quality of life. The ketogenic diets offer a chance for significant seizure reduction and seizure freedom. Compliance is strongly linked to the effectiveness of these treatments. The high-fat and low-carbohydrate content of the ketogenic diets makes creating and cooking palatable meals challenging. Keto centers typically support caretakers with recipes, but do not have a kitchen to provide hands-on education. Hence, our program built a ketogenic kitchen in 2013. The purpose of this study was to assess the effects of the kitchen on the quality of our education and confidence of caretakers during both initiation and ongoing outpatient support of the ketogenic diets. An anonymous survey of 37 questions was created using Survey Monkey, with a 5-point scale or yes-no responses. Families whose children have been a part of our dietary treatment program from 2014 to 2016, reachable by e-mail, were asked to take the survey. The data were analyzed using descriptive statistics. Seventy-seven families completed our survey. The overall quality of the classes taught by the dietitians improved with the use of the Ketogenic Teaching Kitchen. Hands-on cooking classes enhanced the learning experience, making our new ketogenic diet families noticeably more confident preparing meals at the time of discharge. The Keto Teaching Kitchen has greatly enhanced our dietary treatment program. We believe that all keto centers would benefit from access to a teaching kitchen.
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Raber, Margaret, Karla Crawford, and Joya Chandra. "Healthy cooking classes at a children’s cancer hospital and patient/survivor summer camps: initial reactions and feasibility." Public Health Nutrition 20, no. 9 (May 2, 2017): 1650–56. http://dx.doi.org/10.1017/s136898001700060x.
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AbstractObjectiveChildhood cancer survivors (CCS) have been shown to practise suboptimal dietary intake and may benefit from nutrition interventions during and after treatment. Cooking classes have become popular for encouraging healthy eating behaviours in community-based programming and academic research; however, literature on teaching cooking classes in CCS is limited. The purpose of the present study was to address the development and implementation of classes for CCS based on a recently developed framework of healthy cooking behaviour.DesignA conceptual framework was developed from a systematic literature review and used to guide healthy cooking classes for CCS in different settings.SettingOne paediatric cancer hospital inpatient unit, one paediatric cancer in-hospital camp programme and two off-site paediatric cancer summer camp programmes.SubjectsOne hundred and eighty-nine CCS of varying ages and thirteen parents of CCS.ResultsSeventeen classes were taught at camps and seven classes in the hospital inpatient unit. Healthy cooking classes based on the conceptual framework are feasible and were well received by CCS.ConclusionsCooking classes for CCS, both at the hospital and at camp, reinforced the principles of the conceptual framework. Future trials should assess the dietary and anthropometric impact of evidence-based healthy cooking classes in CCS.
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Ummu Sohaeir, Mohamed Nor Azhari Azman, Hasrul Hosshan, Mohd Syaubari Othman, and David Evans. "Development of Easy Match as a Teaching Aid for Students of the Integration Special Education Program (Learning Problems) in Form One Basic Cooking Subjects at SMK Telok Gadong, Klang." Journal of Advanced Research in Applied Sciences and Engineering Technology 31, no. 2 (July 19, 2023): 310–19. http://dx.doi.org/10.37934/araset.31.2.310319.
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Teaching Aids using the Word Wall website have their differences in that teaching aid can provide fun learning to students. Nowadays, learning using ICT and technology is a learning that needs to be taken seriously so that education in Malaysia is comparable to that of education in other developed countries. The purpose of this study was to develop a teaching aid for students with learning difficulties in Basic Cooking subjects. Basic Cooking Subject is a Vocational Skills Basic Document according to the Standard Curriculum of Sekolah Menengah Pendidikan Khas (KSSMPK) implemented at SMK Telok Gadong, Klang, Selangor. The development of Easy Match was developed to overcome the problems faced by students with special needs, especially for students with learning difficulties. This study used a qualitative study design using interview instruments by selecting three experts as respondents. As a result of the interview, it is analyzed using the content analysis method. The data findings showed that all respondents agreed that Easy Match is suitable as a Teaching aid as well as to solve some of the problems faced by the students. special needs (learning problems). However, there are also several suggestions for improvements to be made in order to make the development of Easy Match a product that can be used effectively in the future.
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Jensen, Robert J. "Teaching Mathematics with Technology: Ratios." Arithmetic Teacher 35, no. 8 (April 1988): 60–62. http://dx.doi.org/10.5951/at.35.8.0060.
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Learning about ratios empowers children with a language and procedure for comparing relative quantities in an efficient way. Understanding ratios is also a necessary precursor to meaningful work with proportional reasoning. The fact that many adults do not reach the Piagetian level described as “formal thought” is often attributed to weaknesses in their proportional reasoning skills. Aside from justifying the study of ratios as a critical component of formal thought, the varied real-life applications for ratios (cooking, model building, map reading, converting among and between measurement systems, calculating odds, scale drawing, unit pricing, etc.) make this area particularly meaningful to students. This month's department suggests a series of ratio activities for children that make use of a computer to produce graphically collections of objects in a grid with variable dimensions.
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KUROKAWA, Shinji, Akiko FURUTA, and Shinobu IKEDA. "A STUDY ON THE DISTILLATION OF COOKING WINE AS A TEACHING MATERIAL IN LOWER SECONDARY SCHOOL." Bulletin of Society of Japan Science Teaching 28, no. 2 (1987): 25–31. http://dx.doi.org/10.11639/formersjst.28.2_25.
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Macabanding, Pizimalao P. "Effects of Simulation, Socio-Economic Profile, and Attitudes on the Academic Performance of Students in Technology and Livelihood Education (TLE)." International Journal of Humanities and Social Sciences 14, no. 2 (December 30, 2022): 36–46. http://dx.doi.org/10.26803/ijhss.14.2.4.
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This study investigated the effects of a cooking simulation approach on students’ academic performance in the subject Technology Livelihood Education (TLE) among fourth-year high school students of the MSU-Wao Community High School. A total of 92 secondary students were selected to participate in the study from an intact pilot sample who took the TLE subject. A semi-structured questionnaire was used to collect data in a two-group pre-test post-test quasi-experiment design. Data were analyzed using descriptive statistics, independent samples t-test, and the Pearson product moment correlation. Findings revealed that the majority of the fourth-year high school students were female, aged between 15 and 16 years old, whose parents had attained a college education and have a moderate family income, and a small family size. Students in both the simulation and convention groups have positive attitudes toward TLE. Moreover, the fathers’ level of education attainment and family size have an impact on the students’ academic performance. Their level of academic performance was proficient based on their knowledge and skills in TLE, especially in cooking lessons. The academic performance of students has significantly improved when using cooking simulation. Students in the simulation group have demonstrated better proficiency and interest in the TLE subject. The findings of the study indicate that a simulation teaching approach has a positive impact on students’ academic performance. Hence, teachers are encouraged to use simulation or actual learning activities in teaching TLE lessons to enhance students’ academic performance and stimulate their educational experience.
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Paramita, Putu Dian Yuliani, and Utik Kuntariati. "THE MAPPING OF ACTION VERBS IN THE TEACHING OF ENGLISH FOR FOOD PRODUCTION." Jurnal Manajemen Pelayanan Hotel 3, no. 2 (January 2, 2020): 105. http://dx.doi.org/10.37484/manajemen_pelayanan_hotel.v3i2.57.
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This study is focused on the procedure of verbs’ translation in English (source language) into Indonesian language (target language), and how the mapping of action verb meanings in the procedural text. The research uses qualitative method, employing a cooking book recipe “Step by Step Cooking Balinese Delightful for Everyday” as its data source and its Indonesian translation. The theory used in this research is the theory of Vinay and Darbelnet (in Venuti, 2000) about translation procedures that include borrowing, calque, literal translation, transposition, modulation, equivalence, and adaptation. The theory of applying the natural semantic metalanguage approach (NSM) proposed by Wierzbicka (1996) is used to discuss the mapping of English action verbs. The theory is applied in order to explain how the Indonesian action verb meanings are mapped into English, with the exponential mapping technique. The description of the mapping meanings including the exponential mapping to the action verb of the Indonesian language has produced a new dimension. This new dimension turns out to be able to explore the meaning of the lexical item including the one that has even a subtle difference, therefore there is no more swirling of meaning.
Keywords: translation procedure, action verb, mapping of meaning
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Hartanto, Fajrin Ilham, and Gumawang Setiyanto. "Makna Adverbial dalam Buku Panduan Memasak sebagai Bahan Ajar Materi Teks Prosedur Kurikulum Merdeka." MARDIBASA: Jurnal Pembelajaran Bahasa dan Sastra Indonesia 3, no. 1 (August 13, 2023): 46–56. http://dx.doi.org/10.21274/jpbsi.2023.3.1.46-56.
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This study aims to describe the meaning of adverbs in cooking guide books. Descriptive qualitative method is the method used in this study. The data source for this research is a cooking guide book entitled “Solo Traditional Culinary which is Rare”. In addition, the data of this study are procedural sentences containing adverbial meanings. Data analysis uses matching and distribution methods. The results of this study state that the cooking guide book entitled “Solo Traditional Culinary which is Rare” contains several adverbial meanings along with the amount of data found: the meaning of 'time': until (33), to (2), when (1), after (3), during (4), approximately (1), approximately (1); meaning of 'place': from (1), in (10), to (8), in (5), on (9); meaning of 'tool': with (17); the meaning of 'way': with (4); meaning of 'conditions': if (5); the meaning of 'purpose': in order to (3); the meaning of 'inclusion': while (4), along with (5); and the meaning of 'as a result': so (1). By finding some of these adverbial meanings, it can be used as teaching material for the procedural text of Kurikulum Merdeka.
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Nurhayanti, Ketut, and Putu Adi Suprapto. "Analisis Yajna Sebagai Dasar Pengembangan Mutu Karakter Peserta Didik Di Sekolah Menengah Pertama Gurukula." Jurnal Penjaminan Mutu 4, no. 2 (August 31, 2018): 131. http://dx.doi.org/10.25078/jpm.v4i2.566.
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<p><em>This study is to analyze the teachings of yajna as the basis for the character formation of learners in Gurukula Junior High School. As a school that implements the pasraman education system, the Gurukula Junior High School in making the program of activities that will be applied in schools is always based on religious teachings. This research use qualitative research method by using research instrument of interview, observation and also documentation study. The results of data analysis in this study using qualitative description. The result of this study is that the yajna teachings applied in the First Middle School Gurukula is a simple yajna teaching such as cleaning the pasraman environment, cooking for all residents of the dorm, greeting every visitor. The activity is very effective to form and develop the good character of learners like honest, responsible, independent, friendly and polite, discipline and so forth.</em></p>
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Paramita, Putu Dian Yuliani, and Utik Kuntariati. "THE MAPPING OF ACTION VERBS IN THE TEACHING OF ENGLISH FOR FOOD PRODUCTION." Jurnal Manajemen Pelayanan Hotel 3, no. 2 (December 31, 2019): 105. http://dx.doi.org/10.37484/jmph.030204.
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This study is focused on the procedure of verbs’ translation in English (source language) into Indonesian language (target language), and how the mapping of action verb meanings in the procedural text. The research uses qualitative method, employing a cooking book recipe “Step by Step Cooking Balinese Delightful for Everyday†as its data source and its Indonesian translation. The theory used in this research is the theory of Vinay and Darbelnet (in Venuti, 2000) about translation procedures that include borrowing, calque, literal translation, transposition, modulation, equivalence, and adaptation. The theory of applying the natural semantic metalanguage approach (NSM) proposed by Wierzbicka (1996) is used to discuss the mapping of English action verbs. The theory is applied in order to explain how the Indonesian action verb meanings are mapped into English, with the exponential mapping technique. The description of the mapping meanings including the exponential mapping to the action verb of the Indonesian language has produced a new dimension. This new dimension turns out to be able to explore the meaning of the lexical item including the one that has even a subtle difference, therefore there is no more swirling of meaning. Keywords: translation procedure, action verb, mapping of meaning
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Offei–Ansah, Christina. "Food habits and preferences as a factor in the choice of meals by students in the University of Cape Coast." Nutrition and Health 21, no. 3 (July 2012): 151–72. http://dx.doi.org/10.1177/0260106012467245.
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The purpose of this study was to investigate food habits and preferences against menu planning for heterogeneous groups in institutions and to determine to what extent these results on food habits and preferences can be applied to practical recommendations in menu planning for heterogeneous groups. This study used data from a sample of students to determine whether food habits and preferences influence students’ own menu planning and that of other eating outlets. A sample of 60 students within the University of Cape Coast campus was considered for this study. Findings from the study revealed that a greater number of students have altered their food habits over the years. This was attributed greatly to health factors, change of environment and education. The recommendations made in this study include encouraging cooking competitions among young people to expose them to traditional meals/dishes, which show culinary prowess, and also holding food fairs and encouraging teaching cooking methods for traditional dishes to children.
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Hemalatha, Kumarasamy, Elavarasan Parthiban, Kathirvel Parthipan, S. Parkavi, and S. Elango. "Practices towards prevention of food borne diseases among females in rural area of Trichy, India." International Journal of Research in Medical Sciences 6, no. 6 (May 25, 2018): 2032. http://dx.doi.org/10.18203/2320-6012.ijrms20182283.
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Background: Food borne diseases are of great importance since it leads to multiple health problems resulting in illness, malnutrition, mortality and economic loss. These diseases share a significant proportion in the occurrence of communicable diseases. Objectives was to study the knowledge about food borne diseases and food safety among women residing in rural area.Methods: This was a cross sectional study involving 150 adult females who were residing in rural field practice areas of a tertiary care teaching hospital. Practices of safe food handling were assessed using an interviewer administered questionnaire. Informed consent was obtained, and confidentiality was maintained. Appropriate descriptive statistical analysis was done.Results: Out of 150 females, 147 (98%) were aware of the importance of washing hands before cooking. Sixty four (42.7%) females had a habit of washing the vegetables with water twice before cooking. 102(68%) females consumed stored food after reheating, 48(32%)females consumed without heating. Though 70% were aware of food adulteration, none of the participants have lodged compliant against adulteration.Conclusions: Through our study we found that most of the females practiced proper hand washing before cooking and proper storage of the leftover food. The proportion of females who followed adequate cleaning of non-vegetarian food items and vegetables were found to be inadequate.
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Chen, Yen-Cheng, Pei-Ling Tsui, and Ching-Sung Lee. "Is Mathematics Required for Cooking? An Interdisciplinary Approach to Integrating Computational Thinking in a Culinary and Restaurant Management Course." Mathematics 9, no. 18 (September 10, 2021): 2219. http://dx.doi.org/10.3390/math9182219.
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In recent years, with the flourishing of the catering economy and the trends in computer technology, restaurant operators have increasingly relied on employees with computational and information skills. Breaking through the traditional teaching method of mere lecturing, the study conducts a teaching demonstration by integrating the computational thinking concept and a Microsoft Excel computational system on the school’s E-learning platform into the teaching of a Culinary and Restaurant Management course. A non-equivalent control group pretest–posttest study with a quasi-experimental design is adopted for the assignment of experimental participants and the design of the course. The results show that a curriculum design with computational thinking significantly improves the effectiveness of students’ learning in digital technology and is especially helpful for the cultivation of the key capabilities of menu design and cost planning among restaurant management skills. The study makes the following contributions: during the Culinary and Restaurant Management course, the use of the E-learning platform and computing programs such as Microsoft Excel is associated with greater learning effectiveness than traditional teaching methods. The research results can serve as a reference for promoting an E-catering business model and a sustainable educational model in the future.
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Rivera, Rebecca L., Mariah Adams, Emily Dawkins, Amy Carter, Xuan Zhang, Wanzhu Tu, Armando Peña, Richard J. Holden, and Daniel O. Clark. "Delivering Food Resources and Kitchen Skills (FoRKS) to Adults with Food Insecurity and Hypertension: A Pilot Study." Nutrients 15, no. 6 (March 17, 2023): 1452. http://dx.doi.org/10.3390/nu15061452.
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Food insecurity affects nearly 50 million Americans and is linked to cardiovascular disease risk factors and health disparities. The purpose of this single-arm pilot study was to determine the feasibility of a 16-week dietitian-led lifestyle intervention to concurrently address food access, nutrition literacy, cooking skills, and hypertension among safety-net primary care adult patients. The Food Resources and Kitchen Skills (FoRKS) intervention provided nutrition education and support for hypertension self-management, group kitchen skills and cooking classes from a health center teaching kitchen, medically tailored home-delivered meals and meal kits, and a kitchen toolkit. Feasibility and process measures included class attendance rates and satisfaction and social support and self-efficacy toward healthy food behaviors. Outcome measures included food security, blood pressure, diet quality, and weight. Participants (n = 13) were on average {mean (SD)} aged 58.9 ± 4.5 years, 10 were female, and 12 were Black or African American. Attendance averaged 19 of 22 (87.1%) classes and satisfaction was rated as high. Food self-efficacy and food security improved, and blood pressure and weight declined. FoRKS is a promising intervention that warrants further evaluation for its potential to reduce cardiovascular disease risk factors among adults with food insecurity and hypertension.
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Park, Hyeong-Dul, Seung-Hoo Lee, and Sung-Hoon Kim. "A Study on the Importance-Performance Analysis of Extracurricular Programs Properties: Focused on University Students majoring in Cooking." Table and Food Coordinate Society of Korea 17, no. 2 (August 30, 2022): 43–60. http://dx.doi.org/10.26433/tfck.2022.17.2.43.
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This study intended to verify the difference in importance and satisfaction of the quality attributes of the extracurricular program perceived by students majoring in cooking and to find a way to improve the quantitative and qualitative properties of the program operation using IPA. The study sampled college students majoring in cooking at eight universities in Busan, Ulsan and South Gyeongsang Province, of which 273 samples were used for analysis. In summary, the most important attributes that students consider for non-subject programs were in the order of improving start-up capabilities, program diversity, and professors' practical experiences, and satisfaction wise, capable professors ranked high. In addition, in the difference between importance and satisfaction, the factors related to the type of program were significantly important. Next, IPA results showed that continuous maintenance was needed for factors including professors' working experience, teaching methods, leadership skills, employment support, entrepreneurship ability improvement, interaction with professors and latest equipment support for training while program diversity, training space and certificates of completion and merit were rated as low in satisfaction even though they’re high in importance. Therefore, this study suggests that the educational effect can be maximized with improving student participation rate by opening more detailed training programs and small sized training space support.
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Abu Bakar, Abdul Rahim, and Fariza Hashim. "What's cooking? Indonesia's kerosene to LPG conversion program." Emerald Emerging Markets Case Studies 1, no. 1 (January 1, 2011): 1–9. http://dx.doi.org/10.1108/20450621111110447.
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Subject area Strategic market entry; international business; marketing. Study level/applicability MBA/MA in management; international business; postgraduate. Case overview This case is based on a real-life situation of an existing transnational firm contemplating to enter a new market in a developing country. It involves a gamut of issues ranging from firm-strategic market entry, competitive positioning, international marketing strategies (including international market segmentation) and international product lifecycle. These issues revolve on numerous theories namely theories on internationalization (motive, scope, process, scale and timing of entry) and globalization of markets (standardization versus adaptation). In the past, the market was heavily regulated and protected which makes market entry simply impossible. However, a change in government policy is opening up new opportunities for foreign providers to participate in the host country. Although the market potential is enormous, there are various factors that concern the firm in determining its market entry and marketing mix decision. Expected learning outcomes After carrying out this exercise, students are expected to be able to: evaluate a firm's internal and external position in market expansion decision; assess a country's attractiveness in terms of its potential, competitive intensity and entry barriers; identify and discuss the factors that influence firm's marketing mix decision (standardize/adapt); and determine the firm market entry and the tactical decisions. Supplementary materials Teaching notes.
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Baen, Faldin. "EFEKTIFITAS MEDIA ALAM DALAM PEMBELAJARAN PENDIDIKAN AGAMA ISLAM (PAI) DI SEKOLAH ALAM UNGARAN (SAUNG) KABUPATEN SEMARANG." Al-Fikri: Jurnal Studi dan Penelitian Pendidikan Islam 2, no. 1 (February 27, 2019): 91. http://dx.doi.org/10.30659/jspi.v2i1.4019.
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ABSTRACTThis study aims to describe the natural media in learning Islamic religious education (PAI) in SAUNG. In addition, this research was also conducted to explain the effectiveness of natural media in learning Islamic religious education at SAUNG schools. The focus of the problem in this study included: (1) Utilization of natural media in the learning of Islamic religious education (PAI) at the ungaran (SAUNG) natural school, (2) Effectiveness of natural media in learning Islamic education (PAI). This research uses descriptive analytical method with data collection techniques in the form of interviews, observation and documentation. Data that has been collected will be analyzed by means of data reduction, data presentation and conclusion drawing. From the results of research in the field it was found that the utilization of natural media is done by applying the learning tools implemented under the program MABIT, outting, outbound, cooking and gardening. The effectiveness of natural media in teaching Islamic religious education (PAI) in nature school Ungaran (SAUNG) managed to make children feel comfortable to learn PAI and produce good cognitive value. The conclusion of the study was the use of natural media in teaching Islamic religious education (PAI) in nature school Ungaran (SAUNG) is done in some programs, namely MABIT, outting, outbound, cooking and gardening. This makes children feel comfortable in the study of Islamic religious education (PAI) and managed to increase the value of cognition in children.�Key Words: Natural Media, Islamic Religious Education, Natural School of Ungaran (SAUNG)
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Landry, Matthew J., Alexandra E. van den Berg, Deanna M. Hoelscher, Fiona M. Asigbee, Sarvenaz Vandyousefi, Reem Ghaddar, Matthew R. Jeans, et al. "Impact of a School-Based Gardening, Cooking, Nutrition Intervention on Diet Intake and Quality: The TX Sprouts Randomized Controlled Trial." Nutrients 13, no. 9 (September 1, 2021): 3081. http://dx.doi.org/10.3390/nu13093081.
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School gardens have become common school-based health promotion strategies to enhance dietary behaviors in the United States. The goal of this study was to examine the effects of TX Sprouts, a one-year school-based gardening, cooking, and nutrition cluster randomized controlled trial, on students’ dietary intake and quality. Eight schools were randomly assigned to the TX Sprouts intervention and eight schools to control (i.e., delayed intervention) over three years (2016–2019). The intervention arm received: formation and training of Garden Leadership Committees; a 0.25-acre outdoor teaching garden; 18 student lessons including gardening, nutrition, and cooking activities, taught weekly in the teaching garden during school hours; and nine parent lessons, taught monthly. Dietary intake data via two 24 h dietary recalls (24 hDR) were collected on a random subsample (n = 468). Dietary quality was calculated using the Healthy Eating Index 2015 (HEI-2015). The intervention group compared to control resulted in a modest increase in protein intake as a percentage of total energy (0.4% vs. −0.3%, p = 0.021) and in HEI-2015 total vegetables component scores (+4% vs. −2%, p = 0.003). When stratified by ethnicity/race, non-Hispanic children had a significant increase in HEI-2015 total vegetable scores in the intervention group compared to the control group (+4% vs. −8%, p = 0.026). Both the intervention and control groups increased added sugar intake; however, to a lesser extent within the intervention group (0.3 vs. 2.6 g/day, p = 0.050). School-based gardening, cooking, and nutrition interventions can result in significant improvements in dietary intake. Further research on ways to scale and sustain nutrition education programs in schools is warranted. The trial is registered at ClinicalTrials.gov (NCT02668744).
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Vongsena, Savith, and Nutprapha Dennis. "A STUDY OF ENGLISH VOCABULARY USED IN ONLINE LAO FOOD RECIPES." International Journal of Research -GRANTHAALAYAH 4, no. 7 (July 31, 2016): 240–47. http://dx.doi.org/10.29121/granthaalayah.v4.i7.2016.2616.
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The purpose of this study is to analyze English vocabulary usage in online Lao recipes from a cooking website. The aim of this study is to analyze frequency of eight categories of parts of speech; noun, pronoun, adjective, verb, adverb, preposition, conjunction and determiner. This study is a survey research. The data collection is from 21 Lao recipes selected for analysis. The researcher maintained the use of data analysis by apparently using the frequency and percentage of various types of part of speech as a tool to use for teaching English language most effectively. According to the aims consisting of types of parts of speech divided into eight categories from an online Lao food recipe site entitled: “Lao recipe from a cooking website” was used for summa -rizing the usage frequency of parts of speech from 21 Lao recipes. In the final conclusion, that was taken from the result it was found that “Noun” is the highest frequency part of speech that was frequently used in recipe writing with a count of 1390 words that is a frequency percentage of 42.78%. That is twice the usage frequency of verb which is ranked second amongst the eight parts of speech. The analysis accounting of “Verb” found that there was a total verb word count of 594 words or 18.28%. In contrast, “Determiner” is the part of speech that was the least frequently used in selected recipes with the total work count of 46 words that is a frequency of 1.44%.
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Matheny, Kathryn. "No Mere Culinary Curiosities: Using Historical Cookbooks in the Library Classroom." RBM: A Journal of Rare Books, Manuscripts, and Cultural Heritage 21, no. 2 (2020): 79. http://dx.doi.org/10.5860/rbm.21.2.79.
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Cookbooks are neglected as information sources and teaching tools in academic libraries, especially for undergraduate learners. Approachable but complex primary sources, they can be examined as a records of people’s food habits, as a window on the authors or their societies and cultures, or as texts with rhetorical aims involving more than just cooking and eating. This study surveys the literature on the use of cookbooks in scholarship and pedagogy, especially in the context of interdisciplinary food studies. It also explains their relevance for the library or archives classroom, both as potential research sources and as tools for teaching primary source literacy skills, and the common barriers to their collection and discovery. Finally, it outlines uses for and approaches to teaching with cookbooks and offers examples of the author’s experience doing so in a special collections setting.
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Maharani, Endang Tri Wahyuni, Meutia Srikandi Fitria, Yusrin, Fandhi Adi Wardoyo, Muhammad Hadi Prasetyo, Dewi Rochmatul Adhimah, Eva Alfiani Priyono, Debby Permata Sari, Arifiani Agustin Amalia, and Ana Hidayati Mukaromah. "Pemanfaatan Minyak Jelantah Dalam Pembuatan Sabun: Sebuah Enterpreunership Bagi Guru Kimia." JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA 1, no. 4 (October 20, 2022): 37–40. http://dx.doi.org/10.26714/jipmi.v1i4.51.
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Latar belakang: Limbah minyak jelantah dapat terjadi dari aktivitas rumah tangga maupun industri. Minyak jelantah adalah minyak goreng yang digunakan secara berulang sehingga bilangan peroksdanya tinggi dan menimbulkan bau tengik. Limbah minyak jelantah ini biasanya dibuang sembarangan di lingkungan, sehingga menimbulkan pencemaran air maupun tanah. Tujuan: meningkatkan pengetahuan guru kimia dalam menyampaikan materi berbasis lingkungan seperti pelatihan ketrampilan pemanfaatan limbah minyak jelantah untuk diolah menjadi sabun, dan peningkatan pengetahuan tentang manfaat sabun untuk kesehatan (sebagai antibakteri dengan penambahan antioksidan kulit kayu secang atau serbuk daun jambu). Permasalahan yang dihadapi para mitra adalah kurangnya pengetahuan guru dalam mengajarkan praktikum yang berbasis lingkungan. Metode: Mitra program ini adalah para guru SMA bidang studi kimia di Jawa Tengah yang merupakan alumni D3 Pendidikan Kimia IKIP Semarang Angkatan Tahun 1983 yang sedang reuni berjumlah 11 orang, tempat kegiatan di Hotel Mahima Semarang. Metode yang digunakan adalah ceramah dan pelatihan pembuatan sabun dari minyak jelantah. Hasil: Nilai rerata pre-test tentang materi kimia 4,72 dan post-test 8,18; sedangkan tentang manfaat sabun bagi kesehatan pre-test 7,00 dan post-test 9,09 sehingga terjadi peningkatan pengetahuan tentang materi kimia 91,60% dan tentang kesehatan 29,85%. Kesimpulan: Pelatihan pembuatan sabun dari limbah minyak jelantah dapat meningkatkan kompetensi guru kimia dalam mengajar materi yang berbasis lingkungan. Kegiatan ini disarankan untuk dilakukan secara berkelanjutan. Kata Kunci: minyak jelantah, peningkatan kompetensi, sabun, zat antibakteri __________________________________________________________________________________________ Background: Waste cooking oil can occur from household and industrial activities. Used cooking oil is cooking oil that is used repeatedly so that the peroxide value is high and causes a rancid odor. Waste cooking oil is usually disposed of carelessly in the environment, causing water and soil pollution. Objectives: to increase knowledge of chemistry teachers in delivering environmental-based materials such as skills training in the use of used cooking oil waste to be processed into soap, and increase knowledge about the benefits of soap for health as an antibacterial with the addition of antioxidants from secang bark or guava leaf powder. The problem faced by partners is the lack of knowledge of teachers in teaching environment-based practicum. Methods: Partners of the program are high school teachers in the field of chemistry in Central Java alumni of the D3 chemistry education IKIP Semarang Batch of 1983 who are having a reunion of 11 people, where the activity is at the Mahima Hotel Semarang. The method used lectures and training to make soap from used cooking oil. Results: The average value of the pre-test on chemistry is 4.72 and the post-test 8.18; while about the benefits of soap for health pre-test was 7.00 and post-test 9.09 so there is an increase in knowledge about chemistry material 91.60% and about health 29.85%. Conclusion: Training in making soap from used cooking oil waste from the environment can improve the competence of chemistry teachers in teaching environmentally-based materials. Keywords: waste cooking oil, competency improvement, soap, antibacterial agent
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Cross, Samantha, Neal Kurmas, Cally Byrne, Mary Julius, Christopher Burant, Anne Utech, and Arianna Aoun. "Diabetes Self-Management Education Support Healthy Teaching Kitchen Cooking Classes Delivered Using a Telehealth Technology." Science of Diabetes Self-Management and Care 47, no. 3 (April 15, 2021): 199–206. http://dx.doi.org/10.1177/26350106211004887.
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Purpose The purpose of the study was to evaluate the effectiveness of diabetes self-management education and support (DSMES) among veterans with diabetes using the Healthy Teaching Kitchen (HTK) by means of telehealth communication. Methods A retrospective chart review collected data from veterans with type 2 diabetes (T2DM) that participated in the DSMES-HTK program at 2 Veterans Affairs Northeast Ohio Healthcare System facilities between February 2013 and December 2018. A factorial design was used to compare A1C data and use of clinical video telehealth from main hub to satellite site. Statistical analyses were performed using SPSS (Version 25). Repeated measures analysis of variance (RMANOVA) were performed to compare mean A1C in veterans that attended HTK at the main site versus a telehealth site. RMANOVA was also used to compare mean A1C in veterans that attended at least 1 hands-on class versus those that attended at least 1 demonstration class. Results A1C values of all groups improved over time and were sustained regardless of DSMES-HTK delivery method or location. Conclusions Sustained improvement in A1C was observed in patients that participated in both DSMES-HTK in person and via clinical video telehealth classes conducted by hub site facilitator with RDN, CDCES credential. The use of a clinical video telehealth strategy for DSMES-HTK capitalizes on limited, highly skilled, credentialed instructional team members.
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Abdul Rashid, Nur Firdaus, Abdul Hapes Mohamed, Noraini Ismail, Eliy Nazira Mat Nazir, Mimi Diana Ghazali, Nurul Fatihah Abd Latip, and Mohd Akmal Hashim. "RECYCLING DOMESTIC COOKING OIL (DCO) INTO SOAP: KNOWLEDGE TRANSFER THROUGH COMMUNITY SERVICE LEARNING IN PERLIS." Journal of Tourism, Hospitality and Environment Management 9, no. 36 (June 30, 2024): 102–9. http://dx.doi.org/10.35631/jthem.936008.
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Malaysia generates a significant amount of waste from domestic cooking oil (DCO), which can be used as a raw material for soap production. This study examines the functionality of soap made from household cooking oil in Perlis, Malaysia. The community project provides awareness, exposure, and training to 30 participants of Sekolah Menengah Sains Syed Putra, Kangar to recycle used DCO into soap production at their homes or business premises. The approach includes identifying communities and training locations, developing training modules, preparing teaching and demonstration workshops, interactive training, monitoring, and impact studies. Soap optimizations are carried out in the lab to suit the community's knowledge background and at-home facilities. The aims of this study are to examine and create organic soap using a combination of leftover household cooking oil, decorative plants, medicinal plants, and food plants. An operating temperature of 60℃ and a moisture content of 4% are the optimal conditions for degumming. The optimal decolorizing agent is activated kaolinite clay, DCO, with a ratio of 100:5 of activated clay to DCO, at a temperature of 60℃ for a treatment time of 30 minutes. The most efficient technique for saponification involves using a mass ratio of 0.3:1 between sodium bicarbonates and DCO, and maintaining a saponification temperature of 70℃. The end products consist of two distinct varieties of soaps that have the potential to produce revenue for the local community.
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Veldheer, Susan, Maxfield Whitehead-Zimmers, Jessica Butts, Jason Davis, Olivia Weinstein, Renate Winkels, and Christopher Sciamanna. "Growing Healthy Hearts: A Digital Gardening Intervention to Improve Diet and Physical Activity in Adults With Risk Factors for Cardiovascular Disease." Current Developments in Nutrition 6, Supplement_1 (June 2022): 869. http://dx.doi.org/10.1093/cdn/nzac065.053.
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Abstract Objectives Teaching gardening is a promising public health approach for the prevention of cardiovascular disease (CVD) risk given its potential to improve diet and physical activity (PA). Previous gardening interventions for adults have relied on in-person models which limit scalability and the potential for broad dissemination. The purpose of this proof-of-concept study was to assess acceptability and exploratory behavioral outcomes of a digital (eHealth) gardening intervention for adults with risk factors for CVD. Methods This was a single arm, quasi-experimental study over 20 weeks (April 2021-Sept. 2021). Participants (aged 20+) were new to gardening with at least one risk factor for CVD. The intervention included 10 Zoom sessions covering gardening, nutrition, and cooking skills. Acceptability criteria included overall session attendance, frequency of gardening activities (watering, weeding, harvesting, and eating garden produce, reported weekly), and program rating (assessed at follow up). Behavioral outcomes were reported at baseline and follow up including F&V intake (NHANES dietary screener), minutes of PA (in metabolic activity task [MET] minutes, International PA Questionnaire), and cooking agency (Cooking and Food Provisioning Action Scale [CAFPAS]). Results Participants (n = 30) had a mean age of 49.9 years, and were majority white (83.3%) with a college degree (70%). Session attendance was 81%. Overall, 68% of participants reported engaging in at least 1 gardening activity weekly and 93% reported eating garden produce. At follow up, 93% of participants rated the intervention as good or excellent. Compared to baseline, at follow up, there was 16.4% increase in F&V intake (2.4 v 2.8 cup equivalents, p = 0.01) and a significant increase in cooking agency (13.4 v. 15.9, P < 0.001). Participants logged an average of 57 minutes of gardening activity/week however, there was no change in MET minutes of PA (1184 v. 2963, p = 0.30). Conclusions A gardening intervention delivered in an eHealth format was acceptable to adults with risk factors for CVD. Participants were willing to attend sessions and engage in gardening activities. Exploratory outcomes demonstrate the potential for positive diet and cooking behavior changes. Funding Sources This study was funded by the Penn State Department of Family and Community Medicine Pilot Grant Program (PI: SV).
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Arrisgado, Wella R., Anne R. Arriesgado, Archie S. Gallego, and Eugenia Solon. "Technology-aided Instruction and demonstration Lesson Methods in Teaching Cookery: A modified Lesson Plan Exemplar." Journal of Studies in Education 14, no. 1 (January 9, 2024): 55. http://dx.doi.org/10.5296/jse.v14i1.21557.
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The study intends to address the gaps by finding out the possible reason behind the difficulties and the lack of skills to come up with a solution and conclude whether it is effective or not to use technology-aide methods in teaching cooking to junior and senior high school students. The study emphasizes the necessity of addressing terminations of educational foundations, boundary boundaries, self-segregation, and social segregation. The study used simple random sampling, including students and teachers of Daanbantayan National High School situated at Malinao Road, Poblacion Daanbantayan, Cebu, Philippines. The study utilizes experimental comparative design through interviews and self-made questionnaires. After analyzing the data, the study found that the level of performance of the control group exposed to demonstration lessons and the level of performance of the experimental group exposed to technology-aided-utilization lessons were the same. In other words, students prefer learning and experimenting with technology-assisted instruction and demonstration lessons.
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Byrne, Cally, Neal Kurmas, Christopher J. Burant, Anne Utech, Alison Steiber, and Mary Julius. "Cooking Classes: A Diabetes Self-Management Support Intervention Enhancing Clinical Values." Diabetes Educator 43, no. 6 (October 19, 2017): 600–607. http://dx.doi.org/10.1177/0145721717737741.
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Purpose The purpose of this study is to examine the relationship between Healthy Teaching Kitchen (HTK) attendance among veterans who are diagnosed with type 2 diabetes mellitus (T2DM) and clinical outcomes as measured by A1C and blood pressure. Methods This retrospective chart review collected data from veterans with T2DM who participated in the Diabetes Self-Management Support (DSMS) HTK program at the Louis Stokes Cleveland VA Medical Center (LSCVAMC) between February 2013 and May 2016. Data collected included demographic information, frequency of DSMS HTK attendance, 3 A1C values, and 3 blood pressure values. Each subject was assigned to 1 of 4 quartiles based on frequency of DSMS HTK attendance. Results A1C values of all groups improved over time, regardless of DSMS HTK attendance quartile. However, as total DSMS HTK class attendance increased, there was a significant decrease in the A1C difference score. Conclusions Participation in a DSMS program that focuses on healthy, economical cooking skills may lead to a significant improvement in A1C regardless of frequency of attendance. However, individuals with more frequent attendance may experience additional improvement in glycemic control.
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Hauser, Michelle E. "A Novel Culinary Medicine Course for Undergraduate Medical Education." American Journal of Lifestyle Medicine 13, no. 3 (January 24, 2019): 262–64. http://dx.doi.org/10.1177/1559827619825553.
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Traditional nutrition education in medical school has been inadequate to prepare future physicians to counsel patients on practical dietary changes that can prevent and treat food-related disease. Culinary medicine is being used to address this in a variety of settings, including medical education. The Teaching Kitchen Elective for Medical Students at Stanford University School of Medicine spans 1 academic quarter and combines hands-on cooking of food that is delicious and healthy, correlations with multiple clinical specialties, and role-playing real-life examples of brief dietary counseling with patients to make nutrition education practical and approachable. The course has been run as a quasi-randomized controlled study comparing 3 cohorts of students versus wait-listed controls via precourse and postcourse surveys. Preliminary analysis of the first cohort of students shows significant improvements in attitudes, knowledge, and behaviors around healthy cooking and meal planning for the students compared with controls. Despite these promising preliminary results, more resources are needed to be able to hold the course frequently enough to meet student demand.
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S.M, H. Muntholib, Maisah, and Nur Komariah. "EMPOWERMENT OF BOGA TEACHER EMPOWERMENT MANAGEMENT IN THE DEVELOPMENT OF SANTRI ENTREPRENEURS IN THE PESANTREN NURUL IMAN, THE MUARA JAMBI DISTRICT, JAMBI PROVINSI." International Journal of Research -GRANTHAALAYAH 7, no. 4 (April 30, 2019): 300–314. http://dx.doi.org/10.29121/granthaalayah.v7.i4.2019.906.
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Tata Boga is one of the entrepreneurship of students at Nurul Iman Islamic Boarding School which aims to equip students with entrepreneurial science in cooking. This study uses a descriptive qualitative approach. By using the method of observation, interviews and documentation. Data analysis uses the Miles and Huberman models, while the data validity technique uses triangulation. The results of the study were: The leadership of the Islamic boarding school planned the facilities and infrastructure before identifying the teacher, delegating the task of teaching cooking to qualified teachers, and giving curriculum autonomy, scheduling schedules and funding. In organizing activities, the head of the lodge places himself as a supervisor, and instructs the principal as the supervisor and person in charge, the chairman of the entrepreneurial coordinator as the driver, and the teacher as the implementer. In the implementation activities the leader instructs the principal so that the teacher prepares the syllabus and lesson plan, optimizes himself / herself to become a counselor and instructor, completes the class administration, and develops evaluation of learning. The supervisory activities include direct supervision by looking directly at the implementation of indirect learning and supervision activities by looking through curriculum documents.
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Jawzali, Jwan I. "Association of Total Dietary Fats and Its Subtypes with Risk of Breast Cancer." Cihan University-Erbil Scientific Journal 4, no. 2 (July 10, 2020): 1–5. http://dx.doi.org/10.24086/cuesj.v4n2y2020.pp1-5.
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Specific classes of dietary fatty acids may be important modifiers of breast cancer (B-Ca) risk. Aim of this study was identification risk of subtypes of dietary fat for B-Ca. This case–control study carried out in Rizgary Teaching Hospital in Erbil city. Data collected by interview questionnaire and included demographic and reproductive properties; anthropometric measurements; and medical history. Dietary data collected by food frequency questionnaire. They were analyzed by program for Mosby’s Nutritrac Nutrition Analysis Software, for calculation intake of dietary; fiber, total fat, and its subtypes, energy intake, acceptable macronutrient distribution range, and antioxidant nutrients. Statistical analysis was performed using SPSS program. Polyunsaturated fats decreased risk of B-Ca while saturated and monounsaturated fats (Cis form) increased risk among all and postmenopause obese women, respectively. Risk of cancer increased significantly in high percentage of energy intake from monounsaturated fats, cooking oil, and dietary red meats. The study concluded that total polyunsaturated fatty acids (PUFA) decrease risk of B-Ca among obese menopause woman. Increase risk of B-Ca by cooking oils and animal origin diet may due to increased intake of saturated monounsaturated and specific PUFA. These subtypes of dietary fats may promote hormones imbalance and inflammation.
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Veka, Ingfrid, Hege Wergedahl, and Asle Holteh. "Oppskriften- den skjulte læreplanen i mat og helse." Acta Didactica Norge 12, no. 3 (November 6, 2018): 9. http://dx.doi.org/10.5617/adno.4829.
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Denne artikkelen setter søkelyset på hvordan lærere operasjonaliserer faget mat og helse på barnetrinnet. Studien er en sammenlignende kasusstudie på tre fulldelte barneskoler. Datainnsamlingen ble gjennomført på 6. trinn på hver skole og fulgte samme struktur: først observasjon av to opplæringsøkter i faget, deretter innhenting av dokumenter og til slutt individuelt intervju med mat- og helselærer. Resultatene viser at lærerne vektla det å lage mat som den viktigste kompo-nenten i mat- og helsefaget, og at oppskriftene var dominerende for planlegging og gjennomføring av opplæringen. Matvarene som ble brukt i opplæringen, så ut til å være et uttrykk for mattradisjoner mer enn et fokus på fagets formål. Videre var lengden på undervisningsøkten styrende for hvordan lærerne gjennomførte opplæringen, og påvirket grad av veiledning og i hvilken grad måltidet framsto som en læringsarena. Når oppskriften framstår som så dominerende i planlegging og gjennomføring av opplæringen, kan den sees på som et nytt læreplannivå, «den skjulte læreplan». Artikkelen diskuterer også hvordan kategoriene i den didaktiske relasjonsmodellen kommer til utrykk i gjennomføringen av opplæringen i faget mat og helse.Nøkkelord: mat- og helseopplæring, oppskriften, matlaging, skjult læreplan, artefakterThe recipe – the hidden curriculum in the food and health subjectAbstractThis article focuses on how teachers operationalize the subject “food and health” at the primary level. The study is a comparative case study at three primary schools. The data was collected in the 6th grade at each school in the following manner: first observation of two teaching sessions in the subject, then collection of documents, and finally an individual interview with the food and health teacher. The results show that the teachers considered cooking as the most important component of the food and health subject, and that the recipes were crucial for the planning and implementation of the teaching. The foods used in the teaching appeared to be based predominantly on food traditions rather than on the health perspective of the subject. Moreover, the time frame of the sessions directed how the teachers carried out the teaching, and this also affected the amount of supervision and the extent to which the meal itself was used as an arena for cultural formation. When the recipe appears to be so dominant in the planning and implementation of the teaching, it can be regarded as a new curriculum level, or a “hidden curriculum”. The article also discusses how the categories in the didactical relation model are expressed in the implementation of the food and health teaching.Keywords: food and health teaching, recipe, cooking, hidden curriculum, artefacts
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Zhuchkova, Elena V., Anna A. Shageeva, and Svetlana A. Ivanova. "AUDIOVISUAL TRANSLATION OF GASTRONOMIC DISCOURSE (ILLUSTRATED BY JAMIE OLIVER’S COOKING SHOWS TRANSLATIONS FROM ENGLISH INTO RUSSIAN)." Sovremennye issledovaniya sotsialnykh problem 14, no. 3 (October 31, 2022): 254–69. http://dx.doi.org/10.12731/2077-1770-2022-14-3-254-269.
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The paper considers characteristics of gastronomic discourse through the lens of the audiovisual translation being one of the most popular and demanded types of translation today. The paper is a review of the main theoretical treatments of discourses and terminological aspects related to the topic “food”. A great variety of approaches to defining and classifying the main concepts of such studies (P.P. Burkova, I.E. Zaĭceva, N.N.Kacunova, F.L. Kosickaya, A.V. Olyanich) indicates that the issue is open to discussion and serves as a motivation for our research.
Purpose. The study aims to find translation strategies in rendering gastronomic discourse from English into Russian.
Material and methods. Jamie Oliver’s TV cooking shows from 2005 to 2017 and their translations into Russian made by Foxlife, Telecafe, Kuchnya TV channels. Contrastive method and critical analysis are used as the main methods of the study.
Results. The paper describes effective translation strategies of gastronomic discourse from English into Russian, systematizes common translation mistakes and offers their possible solutions.
Practical implications. The results can be used in translation and interpreting when rendering the English content into Russian for further dubbing of TV cooking shows; in further studies of gastronomic discourse; in university courses of stylistics, theory and practice of translation; in teaching language training methods.
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YEASMIN, LUBNA, SHAMIMA AKTER, A. M. SHAHIDUL ISLAM, MD MIZANUR RAHMAN, HIDECHIKA AKASHI, and SUBRINA JESMIN. "TARGETED INTERVENTIONS OF ULTRA-POOR WOMEN IN RURAL RANGPUR, BANGLADESH: DO THEY MAKE A DIFFERENCE TO APPROPRIATE COOKING PRACTICES, FOOD HABITS AND SANITATION?" Journal of Biosocial Science 46, no. 4 (December 20, 2013): 419–30. http://dx.doi.org/10.1017/s0021932013000667.
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SummaryThis study aimed to assess whether teaching good cooking practices, food habits and sanitation to ultra-poor rural women in four rural communities of Rangpur district, Bangladesh, with a high density of extremely poor households, would improve the overall health of the community. The sample size was 200 respondents combined from the target and control areas. In the target area, twelve in-depth interviews and four focus group discussions were undertaken for knowledge dissemination. Descriptive and mixed-model analyses were performed. The results show that washing hands with soap was 1.35 times more likely in the target than the control group (p<0.01). Further, after intervention, there was a significant improvement in hand-washing behaviour: before cutting vegetables, preparing food, feeding a child and eating, and after defecating and cleaning a baby (p<0.05). Also, the target group was more likely to moderately and briefly boil their vegetables and were 19% less likely to use maximum heat when cooking vegetables than the control group (p<0.01). Improved knowledge and skills training of ultra-poor women reduces the loss of nutrients during food preparation and increases their hygiene through hand-washing in every-day life.
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Yamaguchi, Takehiko, Déborah Alexandra Foloppe, Paul Richard, Emmanuelle Richard, and Philippe Allain. "A Dual-Modal Virtual Reality Kitchen for (Re)Learning of Everyday Cooking Activities in Alzheimer's Disease." Presence: Teleoperators and Virtual Environments 21, no. 1 (February 2012): 43–57. http://dx.doi.org/10.1162/pres_a_00080.
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Everyday action impairment is one of the diagnostic criteria of Alzheimer's disease and is associated with many serious consequences, including loss of functional autonomy and independence. It has been shown that the (re)learning of everyday activities is possible in Alzheimer's disease by using error reduction teaching approaches in naturalistic clinical settings. The purpose of this study is to develop a dual-modal virtual reality platform for training in everyday cooking activities in Alzheimer's disease and to establish its value as a training tool for everyday activities in these patients. Two everyday tasks and two error reduction learning methods were implemented within a virtual kitchen. Two patients with Alzheimer's disease and two healthy elderly controls were tested. All subjects were trained in two learning sessions on two comparable cooking tasks. Within each group (i.e., patients and controls), the order of the training methods was counterbalanced. Repeated measure analysis before and after learning was performed. A questionnaire of presence and a verbal interview were used to obtain information about the subjective responses of the participants to the VR experience. The results in terms of errors, omissions, and perseverations (i.e., repetitive behaviors) indicate that the patients performed worse than the controls before learning, but that they reached a level of performance similar to that of the controls after a short learning session, regardless of the learning method employed. This finding provides preliminary support for the value of the dual-modal virtual reality platform for training in everyday cooking activities in Alzheimer's disease. However, further work is needed before it is ready for clinical application.
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Tobing, Rorenta. "Teaching Activities in An EFL Class for Refugees at Immigration Detention Center In Balikpapan-Indonesia." Journal of English as A Foreign Language Teaching and Research 2, no. 2 (September 30, 2022): 78–95. http://dx.doi.org/10.31098/jefltr.v2i2.869.
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This research was designed to study teaching activities for speaking in an EFL refugee class at Immigration Detention Center in Balikpapan. The purpose of this study was to investigate the speaking activities that the teacher conducted, as well as how the teacher worked those activities and the challenges that appeared when the teacher performed teaching activities for teaching speaking. The research was done in Immigration Detention Centre, Lamaru, Balikpapan, in December 2019. The research sample in this study was one teacher of an EFL class of refugees in IDC Balikpapan. The study was based on qualitative case study research. Data were collected by using two instruments, classroom observation, and interview. The result indicated that various activities were conducted by the English teacher for teaching speaking in this class. It showed that the teacher taught ten exercises: discussion, roleplay, brainstorming, storytelling, interview, picture describing, game, presentation, field trip, and cooking activity. The teacher used the real-life situation as the topics for speaking activities in EFL class, applied pair or group learning, motivated the learners, used students centered method to encourage learners to be free to talk, and made only principal corrections when the learners were doing speaking activities. The challenges that the teacher faced while applying speaking activities in this EFL class learning process include language barriers, different educational backgrounds and life experiences, the psychological condition of the learners, and uncomfortable classroom situations. A professional teacher's certificate and training must be needed for teaching EFL refugee classes. So, it is necessary to create a particular course or class for learning to teach EFL classes for refugees in the English Education programs. EFL teacher of refugees is not only teaching language. The teacher is a facilitator, a guide, and a motivator to the EFL learners.
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Monlezun, Dominique J., Lyn Dart, Anne Vanbeber, Peggy Smith-Barbaro, Vanessa Costilla, Charlotte Samuel, Carol A. Terregino, et al. "Machine Learning-Augmented Propensity Score-Adjusted Multilevel Mixed Effects Panel Analysis of Hands-On Cooking and Nutrition Education versus Traditional Curriculum for Medical Students as Preventive Cardiology: Multisite Cohort Study of 3,248 Trainees over 5 Years." BioMed Research International 2018 (2018): 1–10. http://dx.doi.org/10.1155/2018/5051289.
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Background. Cardiovascular disease (CVD) annually claims more lives and costs more dollars than any other disease globally amid widening health disparities, despite the known significant reductions in this burden by low cost dietary changes. The world’s first medical school-based teaching kitchen therefore launched CHOP-Medical Students as the largest known multisite cohort study of hands-on cooking and nutrition education versus traditional curriculum for medical students. Methods. This analysis provides a novel integration of artificial intelligence-based machine learning (ML) with causal inference statistics. 43 ML automated algorithms were tested, with the top performer compared to triply robust propensity score-adjusted multilevel mixed effects regression panel analysis of longitudinal data. Inverse-variance weighted fixed effects meta-analysis pooled the individual estimates for competencies. Results. 3,248 unique medical trainees met study criteria from 20 medical schools nationally from August 1, 2012, to June 26, 2017, generating 4,026 completed validated surveys. ML analysis produced similar results to the causal inference statistics based on root mean squared error and accuracy. Hands-on cooking and nutrition education compared to traditional medical school curriculum significantly improved student competencies (OR 2.14, 95% CI 2.00–2.28, p<0.001) and MedDiet adherence (OR 1.40, 95% CI 1.07–1.84, p=0.015), while reducing trainees’ soft drink consumption (OR 0.56, 95% CI 0.37–0.85, p=0.007). Overall improved competencies were demonstrated from the initial study site through the scale-up of the intervention to 10 sites nationally (p<0.001). Discussion. This study provides the first machine learning-augmented causal inference analysis of a multisite cohort showing hands-on cooking and nutrition education for medical trainees improves their competencies counseling patients on nutrition, while improving students’ own diets. This study suggests that the public health and medical sectors can unite population health management and precision medicine for a sustainable model of next-generation health systems providing effective, equitable, accessible care beginning with reversing the CVD epidemic.