Food Science Commons^™

Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix

Theses and Dissertations

Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …

Food Science, Tech Program Offers Huskers Valuable Real-World Experience, Annie Albin

Nebraska Innovation Campus Materials

A program launched by a student experience is helping Huskers in food science and technology majors gain hands-on experience while making positive real-world impacts.

Offered through the University of Nebraska–Lincoln’s Department of Food Science and Technology, the Food Processing Center’s Student Rotation program allows undergraduates to participate in four lab experiences. Those labs — dairy plant, pilot plant, product development lab and sensory lab — were first completed by a student who just happened to take them through the four years of her collegiate career

Re-Conceptualizing Food Consumption And Its Educational Values, Chi Hong Nguyen, Toan Quoc Tran, Hay Ngoc Huynh, Linh Thuy Pham, Chi Thien Huu Le

Essays in Education

Food consumption has been largely researched in many areas. Most extant studies have highlighted the influences of socio-economic and cultural factors on people’s eating habits. These studies inform policy strategies by proposing campaigns and methods to improve nutritional intake among people of diverse socio-economic and geographical backgrounds. At the same time, they implicitly point out that food consumption may carry educational values that are co-constructed through food eaters’ engagement with the world. This requires researchers to go beyond the current methodological approaches that epistemologically focus on the factors that influence nutritional intake and eating habits. While little is known about …

Obesity Prevention Toolkit To Combat Weight Gain Related To Sedentary Behavior And Dietary Habits In College Students: An Evidence-Based Project, Maria Amos, Martha Fuller

Doctor of Nursing Practice Final Manuscripts

Abstract

Background: Forty percent of the US population ages 20-39 are categorized as obese,

their BMI is over 30, and 35% of college age students are obese or overweight. Issues related to obesity cost the US $147 billion annually. Between 40%-50% of college students are reported to be inactive. Inactivity can lead to increased morbidity and mortality related to increased risks of cardiovascular disease, diabetes, hypertension, musculoskeletal issues, and depression. Providing dietary and physical activity education and access to nutritional information promotes behavior change in young adults.

Aims of Service Change: This evidence-based project proposal aims to provide a toolkit …

Marilyn Chrisman, Marilyn Chrisman, Institute Of Child Nutrition

Oral History Project (all interviews)

Marilyn Chrisman is an Arkansas food service director, having spent her entire forty-one year career working in child nutrition.

Preceptorship Within Accredited Nutrition And Dietetics Programs: A Pragmatic Mixed Methods Study, Angela K. Brekken

Dissertations, Theses, and Projects

The purpose of this pragmatic mixed-methods study was to identify the factors that impact a nutrition professional’s preceptorship decision and potential solutions to combat preceptor shortages within accredited nutrition and dietetics programs. Homan’s social exchange theory provided the theoretical framework that if perceived costs of preceptorship outweigh the perceived benefits, then the activity will cease.

Phase one of the study included an online mixed-methods questionnaire. Phase two included a qualitative focus group and interview with self-identified volunteers from phase one. Quantitative analysis through SPSS included descriptive statistics (means and standard deviations) and inferential statistics (one-way ANOVA). Qualitative data for both …

Pat Richardson, Pat Richardson, Institute Of Child Nutrition

Oral History Project (all interviews)

Pat Richardson was born in Kansas and grew up in Arkansas before moving to Mississippi to attend Ole Miss. She is a former child nutrition director for Oxford City Schools and is now retired from the Institute of Child Nutrition as an Education and Training Specialist.

S4e4 : What Is The Future Of Maine’S Food System?, Ron Lisnet, Rob Dumas

The Maine Question

Everyone loves food. It fills our stomachs, tantalizes our taste buds, sustains us through times of strife and prosperity, fuels multiple industries and helps define cultures. How best to obtain, consume, preserve, distribute and regulate food drives aspects of health care, science and politics. As food science innovation coordinator for the University of Maine’s School of Food and Agriculture, Rob Dumas brings a unique perspective on food to the table. Managing the food science pilot plant at the school, conducting research, teaching classes and working with food companies has given Dumas morsels of insight into the future of Maine’s food …

Fuller's Fiddlehead Sustainability Research Featured In Northern Woodlands Magazine., University Of Maine Division Of Marketing And Communications

General University of Maine Publications

A study of sustainable fiddlehead harvesting practices by David Fuller, an Agriculture and Non-Timber Forest Products Professional with the University of Maine Cooperative Extension, was cited in the Spring 2021 issue of Northern Woodlands magazine.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Faculty Editor, Beth Kegley

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Featured Faculty Mentor And Student Explore The Dynamics Of This Research Relationship, Alejandro Rojas, Evan Buckner

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 22 2021, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Dean, Deacue Fields

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.