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Time, Money, Or Knowledge: What Factors Are Associated With Implementing Youth Cooking Programs?, Alison C. Berg, Nancy O. Taylor, Courtney S. Brown, Silvia Q. Giraudo
Time, Money, Or Knowledge: What Factors Are Associated With Implementing Youth Cooking Programs?, Alison C. Berg, Nancy O. Taylor, Courtney S. Brown, Silvia Q. Giraudo
The Journal of Extension
Research suggests participating in youth hands-on cooking programs, like those offered by Extension and 4-H, can improve nutrition behaviors and reduce the risk for obesity. We surveyed [STATE] Extension professionals (n = 127) to explore factors (e.g., employee characteristics, resources, county demographics) related to offering youth hands-on cooking programs and curricula used. Over 2/3 of participants offer programs and reported creating their own curriculum. More years of experience, having received Extension Specialist training, and increased confidence were positively related to offering these programs. Results suggest training could increase confidence and program implementation and standard curricula may be needed.
Teaching Educators Basic Fruit Tree Grafting Methods, Jeffrey C. Wilson, Wayne Porter, Casey Barickman
Teaching Educators Basic Fruit Tree Grafting Methods, Jeffrey C. Wilson, Wayne Porter, Casey Barickman
The Journal of Extension
Hands-on education has proven to be successful in teaching basic grafting methods. MSU Extension developed and conducted eleven statewide workshops teaching Extension Agents and Master Gardeners preferred fruit tree grafting methods. The hands-on workshops provided specialists, agents, and Master Gardeners training on teaching fruit tree grafting classes for clientele. Each workshop consisted of a pre-test, a PowerPoint presentation, a post-test, and a grafting demonstration. Post-test scores showed a significant gain in knowledge over pre-test scores. This training can be replicated/adapted by other organizations to conduct educational outreach.