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Journal articles on the topic 'Cooking – Study and teaching'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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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 (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 r
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2

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 (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 car
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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 (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 Pa
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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 (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. Teac
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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 (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 i
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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 (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,
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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 (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 enhanc
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8

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 (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 w
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9

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 (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 “
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10

Sari, Nofrika, and Hayatin Nufus. "The Effect of Using Cooking Academy Game towards Students’ Writing Ability." Al-Ta lim Journal 23, no. 3 (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
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11

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 (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 convention
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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 mos
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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 mos
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14

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 (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, t
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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 (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
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16

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 (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
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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 (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 sys
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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 (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
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Jensen, Robert J. "Teaching Mathematics with Technology: Ratios." Arithmetic Teacher 35, no. 8 (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 sys
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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 (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. F
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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 (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 adaptat
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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 (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
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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 (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 t
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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 (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 a
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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 (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 t
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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 (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 administ
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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 (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
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Rivera, Rebecca L., Mariah Adams, Emily Dawkins, et al. "Delivering Food Resources and Kitchen Skills (FoRKS) to Adults with Food Insecurity and Hypertension: A Pilot Study." Nutrients 15, no. 6 (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 kitc
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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 (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, pro
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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 (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 international
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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 (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 o
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Landry, Matthew J., Alexandra E. van den Berg, Deanna M. Hoelscher, 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 (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 g
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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 (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 c
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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 poten
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Maharani, Endang Tri Wahyuni, Meutia Srikandi Fitria, Yusrin, et al. "Pemanfaatan Minyak Jelantah Dalam Pembuatan Sabun: Sebuah Enterpreunership Bagi Guru Kimia." JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA 1, no. 4 (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
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Cross, Samantha, Neal Kurmas, Cally Byrne, et al. "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 (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. Stati
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Abdul Rashid, Nur Firdaus, Abdul Hapes Mohamed, Noraini Ismail, et al. "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 (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, interact
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Veldheer, Susan, Maxfield Whitehead-Zimmers, Jessica Butts, et al. "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 (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
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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 (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
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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 (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 bl
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Hauser, Michelle E. "A Novel Culinary Medicine Course for Undergraduate Medical Education." American Journal of Lifestyle Medicine 13, no. 3 (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
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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 (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
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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 (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
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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 (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
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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 (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 f
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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 (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
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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 (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
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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 (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
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Monlezun, Dominique J., Lyn Dart, Anne Vanbeber, 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 in
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