Life Sciences Commons^™

Multilingual Zambia - Language Issues In Primary/Secondary Schools Of The Eastern/Southern Provinces, Kenzie Steiner

NUTR/GLST 498b: Global Research Experiences in Nutrition and Health

Introduction: Zambia is a multilingual country that uses 8 different languages for instruction including English and 7 other indigenous languages.

Methods: Survey research conducted between May-June 2022 on 6-7th graders within 9 Zambian schools. Classroom observations made and teachers interviewed.

Results: In Eastern and Southern Provinces, Zambian teachers speak an average of 5 languages while students speak an average of 2. Both teachers and students say English remains the most important language followed by first languages.

Conclusion: Continued research on language-in-education policies and impacts on student performance must be conducted if “One Zambia, One Nation” is meant to promote all …

Food Allergy Education In The Hospitality Industry, Hayley Stull

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Food allergies affect thousands of people, because hospitality foodservice workers come into contact with the public, it is necessary that they need to be fully trained to ensure the safety of the public. This is especially important for those who possess food allergies. Previous research has shown major gaps in knowledge amongst these workers, which can lead to the potential to harm individuals with a food allergy. There is a lack in the consistency of training specifically concerning food allergies for food service workers across all states in the U.S. There are previous forms of educational tools concerning food allergies …

Periodic Table Club, Makayla Gill, Kailynn Jensen

Honors Expanded Learning Clubs

This club is dedicated to teaching the generation of future scientists the periodic table. This is designed to be a unique take on a STEM club that uses the periodic table as a backbone for a solid foundation in chemistry.

Education Institutions Creation Of Partnerships, Iwasan D. Kejawa Ed.D

Department of Educational Administration: Faculty Publications

This issue is embracing the creation of partnerships with establishments worldwide for the provisions of life embodiments to graduates. At moment, there may be lack of friendship or partnership with establishments to create incentives for newly graduates of so many colleges and universities (Hirsh & Weber, 1999). Partnership with external companies will surely bring enormous grants to the colleges and universities and it will also encourage friendly establishments to provide incentives and perks to colleges, universities and alumni. It may be concluded that the advantages of creating rapport with external congruences is the comraderies and also compromises that will be …

Highlands (Matthew E.) Records, 1800s?-2003, Special Collections, Raymond H. Fogler Library, University Of Maine

Finding Aids

Matthew Edward Highlands was a pioneer in the food processing industry. He was born on June 19, 1905 in Huntington, Indiana, but would relocate to Maine and attend school in Berwick, Maine. Highlands attended the University of Maine and graduated in 1928 with a degree in bacteriology. In 1943, Highlands earned a master's degree in food technology from the Massachusetts Institute of Technology (MIT).

In 1936, Highlands was appointed an assistant professor in bacteriology and food technology at the University of Maine. Highlands would stay in this position until 1942 when he entered the U.S. Army's World War II efforts …

Testing Predictions Used To Build An Agrivoltaics Installation On A Small-Scale Educational Model, Katie Kinney, Rebecca Minor, Greg Barron-Gafford

STAR Program Research Presentations

Models are valuable tools for explaining and testing systems. Small-scale models can be especially useful for educational purposes. For models to be useful, they have to accurately depict the larger system that they are describing. A novel man-made system, known as an agrivoltaic structure, is being constructed at Biosphere 2 near Oracle, Arizona. The word agrivoltaic is a combination of agriculture and photovoltaics, or solar farming. My research involved creating a small-scale version of this system for educational purposes. The model of this system tested two predictions: that plants will grow better in the shade of a panel and that …

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure …

Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant

Graduate Theses and Dissertations

Recently, sustainability and process-related label claims have gained immense popularity especially for meat products like chicken. Apart from providing consumers with required product information, these labels have an impact on consumer perception and purchase behavior. The objective of this study was to determine whether providing label information affects consumers’ awareness and attitude toward the claims found on chicken products. Additionally, it was analyzed if enhanced label understanding affects consumers’ sensory and quality perceptions along with purchase intent. A total of 110 participants were randomly distributed into 1 of 3 types of education sessions: (1) reading a flyer (passive learning), (2) …

Effective Education On Consumers' Food Safety Knowledge, Perceptions, And Behaviors At Local Area Farmers' Markets, Molly Louise Albin

Masters Theses

Although extensive research has been conducted to understand consumers’ knowledge of food safety risks, there is a lack of research on consumers’ knowledge, perceptions, and behaviors towards risks associated with locally grown, processed, and manufactured foods sold at farmers’ markets. Recently, there has been a movement toward purchasing local foods to support local economies, out of concern for food miles, or because of a perception of higher quality goods. In Tennessee, the number of farmers’ markets has doubled in five years. Furthermore, previous research determined food safety education is most effective if developed with input from the target audience. The …

Briwa (Kathryn Elizabeth) Papers, 1921-1960, Special Collections, Raymond H. Fogler Library, University Of Maine

Finding Aids

Kathryn E. Briwa was a foods and nutrition specialist for the University of Maine Extension Service from 1941 until her retirement in 1960. She earned a B.A. degree from Vassar College and an M.A. and Ph.D. from Columbia University. She received a national Superior Service Award from the United States Department of Agriculture in 1960 for her work in promoting better nutrition, strengthening school lunch programs, training volunteer groups for wartime and emergency meal planning, and for pioneering work in group weight control.

The record group contains personal correspondence, photographs, and a few Cooperative Extension publications related to Dr. Briwa’s …

Educational Needs Asessment And Practices Of Grocery Store Food Handlers Through Survey And Observational Data Collection, Lynn A. Robertson, Renee R. Boyer, Benjamin J. Chapman, Joseph D. Eifert, Nancy K. Franz

Nancy K. Franz

Grocery store associates in deli/bakery departments prepare and serve an increasing number of ready-to eat (RTE) foods and full meals. The shift to more convenience foods and take-home meals highlights the need for effective food safety training programs in retail grocery establishments to prevent foodborne illness. Through qualitative and quantitative methods, food safety knowledge, training preferences, needs, and current practices of grocery stores deli/bakery food handlers in Southwest and Southern Virginia were explored. Deli employees (n ¼ 78) completed a 34 question survey eliciting information on demographics, food safety training needs, preferences and knowledge. In an additional phase of this …

A Critical Examination Of Food Technology, Innovation And Teacher Education : A Technacy Genre Theory Perspective, Angela Frances Turner

Dr Angela Turner

There are many and varied forces that shape food technology curriculum, but two that emerge as significant and of specific interest to this research are the perceptions of food technology education and economic trends that influence food technology. The broad goal was to examine the extent to which food technology in secondary schooling is well placed to meet emerging policy and economic demand for food innovation expertise in the industry. With both the school sector and the professional sector each asserting that their respective perceptions of Food Technology was correct, a method for clarifying and classifying the nature of the …

The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor

Other resources

Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, …

Integration Of Nutrition Education Classes Into English As Second Language Classes For Refugees, Sarah Gunnell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Each year approximately 73,000 refugees are resettled into the United States because it is unsafe for them to return to their country of origin. Resettlement agencies help refugees learn about their new environment and provide assistance with housing, food, English classes, and job skills training. The goal of resettlement programs is to help refugees become self-sufficient as quickly as possible.

Recently resettled refugees face many challenges that make it difficult to eat healthy food. Transportation, English skills, and conflicting work hours are some of the barriers to receiving nutrition education. This research evaluated the integration of nutrition lessons into English …

Parent Nutrition Education And The Influence On Family Lifestyle Behavior Changes, Kelsey Rich

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Utah State University in the collaboration with the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) proposes to develop and implement a program to help families develop healthy eating habits and lifestyle behaviors. Recently, childhood overweight and obesity has reached epidemic proportions. The diseases associated with adult obesity are now being seen in the pediatric population; therefore, there is a call for preventative efforts. A diet high in fruits, vegetables, and whole grains in combination with an active lifestyle discourages the presence of obesity. Currently, most childhood obesity prevention efforts have taken place in the school setting and have only had short term …

Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna

All Dissertations

During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument …