Search

This study investigated the digital existence of the food bank users in a university town in Texas, and subsequently, aligned with the research's pragmatic focus, the researchers designed a training model for these food bank users. Two research questions guided the study: What are the digital existence levels of the food bank users, and what training model would best serve these food bank users? Data were collected by means of a survey from 230 individual food bank users representing households. Additional data included observations and conversations with food bank staff, and documents and materials from the site which provided deeper insights. The study found that the food bank users (1) had little to no broadband connectivity; (2) possessed limited digital devices which revealed significant barriers to their digital existence; and (3) had feelings of desperation, vulnerability and isolation. Regarding training offered at no cost, the food bank users did not show much interest, which was attributed to the food bank users' insufficient digital knowledge. The three-level training model was designed with the following objectives: (1) Prepare participants for training; (2) introduce the concept of "digital;" and (3) teach basic computing and cybersecurity skills. To implement this training, an interactive learner-centric model was created demonstrating collaboration among university instructors, volunteer students and the food bank staff. The study concluded that to exist in digital societies affordable broadband connectivity, needs-based devices, and continual support and training were needed for such underserved groups.

A First-Year Seminar course was designed using high-impact practices supporting food justice at a university serving mainly urban, minority, Hispanic, and first-generation students. The course was initially taught using participatory experiential learning but without service-learning. After an urban farm was added to campus to support the institutionalization of a garden-based service-learning program, the course was redesigned to add a service-learning component. Students were required to work at the farm composting, cultivating, and harvesting food for distribution to fellow food-insecure students for a minimum of ten hours throughout the semester. Service-learning students, as opposed to participatory experiential learning students, reported overall greater satisfaction with the course and its activities, had a 3% higher grade point average and a 9% lower drop, fail, and withdrawal rate. Service-learning students expressed a connection to campus community, a sense of feeling cared for, greater awareness of food justice issues and the ability to work toward community-based solutions and grow their critical consciousness. The added service-learning component significantly improved course outcomes and provided much needed assistance in the development of a new garden-based program.

The field of advertising has a structure that shapes consumer preferences and behaviors. The field of advertising undertakes the tasks of reflecting cultural values and norms, reinforcing or changing gender roles, and supporting social responsibility and campaigns. In addition, advertising, whose main purpose is sales, has a structure that shapes and informs society when considered in social dimensions. Artificial intelligence, which is today's developing and rising technology, is a technological tool that brings the physical and digital world together and affects many other fields such as economy, industry, social field, education. It is thought that the widespread integration of these technologies, which we use in almost every aspect of our daily lives, in the education sector has a significant potential for progress. In this context, in this study, the attitudes of students studying at universities in the TRNC towards artificial intelligence applications were analyzed in order to make sense of the impact of artificial intelligence technology used in the field of advertising, which reaches social dimensions, affects social situations and changes with the effects of developing and changing technologies, on students studying. In addition, the impact of advertisements developed with artificial intelligence on education was also analyzed.

Nutrition facts are the details on food packaging that describe its nutritional value, including serving size, calories, macronutrients like carbohydrates, protein, and fat, and micronutrients such as vitamins and minerals. These facts have mathematical concepts that can be utilized as a context for prospective teachers to create mathematical problems. By leveraging this real-world data, educators can contribute to multiple Sustainable Development Goals (SDGs), particularly SDG 3 (Good Health and Well-being), by promoting nutritional awareness, and SDG 4 (Quality Education) by enhancing student engagement and understanding through relatable examples. This study examines the profile of mathematical tasks created by prospective mathematics teachers using nutrition facts as a context that meets numeracy task criteria. Data were collected from 62 mathematical tasks created by 31 prospective teachers attending a realistic mathematics education course on numeracy based on a problem-posing task at a public university in Surabaya, Indonesia. The posed tasks were categorized into solvable or unsolvable tasks and the domains of the level of context use and the level of cognitive processes. Results revealed that the level of context use in the posed tasks varied from zero to second order. Surprisingly, most of the tasks were in the first-order level context. Most posed tasks reached the application level, with only a few identified as reasoning tasks. Interestingly, some tasks coded as second-order context were classified as reasoning tasks. The study provides implications for designing numeracy tasks using nutrition facts and interventions in teacher education related to numeracy task design.

In recent years, researchers have increasingly focused on the experience of food insecurity among students at higher education institutions. Most of the literature has focused on undergraduates in the eastern and midwestern regions of the United States. This cross-sectional study of undergraduate, graduate, and professional students at a Minority Institution in the southwestern United States is the first of its kind to explore food insecurity among diverse students that also includes data on gender identity and sexual orientation. When holding other factors constant, food-insecure students were far more likely to fail or withdraw from a course or to drop out entirely. We explore the role that higher education can play in ensuring students' basic needs and implications for educational equity.

Objective: The modern Australian diet is largely characterised by too few fruits and vegetables and too many discretionary foods. This is very different to how Indigenous Australians ate prior to colonisation. Native plants and seeds like bush tomatoes, warrigal greens, Kakadu plum and wattleseed are not common features of the contemporary Australian diet. We developed an initiative to incorporate native plants and seeds into a hospital inpatient menu to normalise their use and provide nutrition education to patients, staff and the community of the nutrition and sustainability benefits of native ingredients. Design: Between May and August 2022, the Chef's Special menu (for privately funded patients) featured Australian native ingredients in all dishes. The nutritional benefits of native foods were communicated to patients through a printed brochure delivered with the menu, to foodservices staff through in-service training, and to the broader community through social media. Setting: Urban hospital in Brisbane, Australia. Method: Data were collected on acceptability, engagement and reach of the education initiative. Results: The initiative was successfully delivered, with more than 8,000 patient brochures distributed, 45 staff attending training, and social media reaching approximately 10,000 people. The most frequently ordered main meal on the menu was grilled snapper (fish) with macadamia Asian herb salad and finger lime. Conclusion: The work highlighted how the patient menu in hospital can serve as a useful tool to communicate nutrition education to patients, staff and the broader community. In addition, we reflect on the many opportunities to continue to celebrate the nutritional benefits of Australian native foods in healthcare settings.

Objective: Food insecurity is a growing concern to the health and wellbeing of college students. This study aims to examine the lived experiences of students at-risk of food insecurity and associated challenges in a public urban campus. Participants: The study recruited 21 college students at risk of food insecurity using purposive sampling. Methods: We performed qualitative interviews with three focus groups and conducted a thematic analysis to explore themes that emerged from participant discussions. Results: Three central themes emerged from our qualitative analysis: (a) barriers to accessing stable and healthy food; (b) impacts of food insecurity on academic performance and physical and mental health; and (c) coping strategies for navigating food insecurity. Conclusions: The study highlights the distinct natures of food hardship and responses specific to urban public college students. Suggestions for academics and college administrators to mitigate college food insecurity are discussed.

Objective: To investigate what factors are associated with food insecurity (FI) among freshman students and identify potential solutions. Participants: 73 freshman students. Methods: Cross-sectional, Internet survey-based study. Fisher's Exact tests examined factors associated with food security (FS); Cohen's Kappa assessed the agreement between FI scores and self-assessment; thematic analysis used Nvivo 12. Results: FI was 54.2% among the diverse students (65% non-white). Factors associated with FS included mother with a college degree (p = 0.018); father employed full-time (p < 0.001); identifying one's family financial situation as better than others (p = < 0.001); not obtaining personal student loans (p = 0.022). Students with FI tended to overestimate their FS status. Suggested solutions for FI included: improved finances, improved food accessibility, improved cooking skills. Conclusions: Future interventions should target freshmen who obtain personal student loans or have parents with less than a college degree or unstable employment status. (148)

Purpose: The purpose of this study was to investigate amount of food waste and the number of food packages used in Finnish households with university students. The aim of the paper is to answer the following research questions: How much avoidable food waste is generated in the participating various sized households? How much unavoidable food waste is generated in the participating various sized households? How many food packages are classified as deposit, municipal waste or recycled in the participating various sized households? Design / methodology /approach: The data was collected among the students in Seinäjoki University of Applied Sciences. A total of results from 432 households with 890 persons are presented. The participating households weighed their unavoidable and avoidable food waste and calculated the food packages during one week. The results were analysed in Excel and the statistical significance assessed using a t-test. Findings: The average avoidable and unavoidable food wastages were 498 g/week/person, i.e. 25.9 kg/year/person and 543 g/week/person, i.e. 28.3 kg/year/person, respectively. Single-person households generate more avoidable and unavoidable food waste as well as packages per person than other sized households. The results show that there is no correlation between the amount of avoidable food waste/person, unavoidable food waste/person or packages/person. Originality/value: This kind of research has sparsely been reported. The food and package wastage definitions vary, and thus it is difficult to compare these results with other reported results.

In this paper, drawing on an extensive research project across three countries (VET Africa 4.0 Collective 2023), we produce an emerging argument that it is necessary to rethink and reframe VET logics and approaches in a warming future dominated by informality and mass unemployment. Currently, neither the formal VET college or workplace are adequately set up to provide the type(s) of VET that are in demand or needed for just transitioning and sustainable futures. We acknowledge the importance of political economy accounts in developing a richer understanding of VET, but suggest these are not sufficient for dealing with the existential and practical crisis of the climate emergency. We note that many scholars have sought to address this tension in the academic literature by adopting a political ecology account that reframes the theoretical and political challenge. This leads us to call for a political-economy-ecology account of VET. Although we acknowledge the limited nature of our approach here, we offer some thoughts for VET analysis with reflection on these theoretical issues applied to four cases studies from Uganda and South Africa of VET provisioning in oil, transport, water and food (which materially shape our cases).

Background: The National School Lunch and School Breakfast programs reduce food insecurity and improve dietary intake. During the COVID-19 pandemic, school meals were provided to all children at no cost, regardless of income. This policy is known as Healthy School Meals For All (HSMFA). The purpose of the study was to examine the feasibility of a HSMFA policy in Utah. Methods: A mixed-methods approach was used, including qualitative interviews for policymakers, surveys for school foodservice directors, and financial modeling of Utah Child Nutrition Programs data. Analysis included a phenomenological analytic approach for qualitative data, descriptive statistics for surveys, and development of a cost model with 6 scenarios. Results: Qualitative data revealed themes of (1) awareness; (2) responsibility; (3) perspectives on school meals; and (4) new opportunities. Most (81%) foodservice directors believed HSMFA should continue post-pandemic. HSMFA would cost $51,341,436 to $82,358,375 per year. Implications for School Health Policy, Practice, and Equity: HSMFA would result in the equitable treatment of all children regarding access to healthy school meals. Conclusions: Given the support of foodservice directors but the lack of political consensus, considering stepwise implementation and providing cost estimates may increase feasibility of a HSMFA policy in Utah.

Purpose: To advance understanding about the way endogenous knowledge on mangrove swamp rice (MSR) farming is transmitted, reinvented and negotiated between generations and highlight the implications this has for R4D. Design/Methodology/Approach: Long-term qualitative research using an ethnographic approach, technography and biographies of farmers. Findings: The endogenous Agricultural Knowledge and Innovation System (AKIS) is dynamic but faces shortcomings owing to socio-environmental changes. This highlights the relevance of knowledge exchanges from multiple sources, eroding the divide between endogenous and exogenous from the farmers' point of view. For positive exogenously induced socio-technical change to occur, external actors must fully understand the conditions under which (a) endogenous knowledge is produced and reinvented and (b) endogenous innovations flow among farmers. This will then allow the co-production of innovations adapted to each specific agro-ecological, cultural and socio-economic context, leaving them to be further transformed and refashioned by smallholders to meet their individual 'dispositions' and generate the roots necessary for a strong AKIS. Practical implications: This paper highlights the importance of locally embedded processes of learning and innovation, the better understanding of which can provide a more solid basis for the co-production of technologies and the establishment of an AKIS. Theoretical implications: This paper improves understanding of socio-technological change in smallholder agriculture by focusing on endogenous processes of learning and innovation. Originality: This paper advances the knowledge on endogenous processes of learning and socio-technical change in smallholder agriculture.

Following the severe impact of capitalist industrialization on the environment, the EU has funded several projects in the context of the European Green Deal to pursue climate neutrality by 2050. Some of these projects attempt to achieve zero emissions through political participation, while others by committing EU citizens to adopt sustainable habits in terms of both practical behavior and economic choices. The GreenSCENT project, funded by the European Union's Horizon 2020 research and innovation programme, aims to develop a Competence Framework compliant with the European Qualifications Framework and the European Green Deal. The present article documents the process of developing such a Competence Framework. Eight distinct research teams independently conducted a similar thorough literature review over an assigned topic (Climate Change; Clean Energy; Circular Economy; Green Building; Smart Mobility; From Farm to Fork; Biodiversity; Zero Pollution). The resulting documental corpora have then elicited to build the competence matrices and the corresponding European Qualification Framework levels. Once the information has been reorganized as a knowledge graph, the researchers discovered a large amount of novel interdomain connections, providing a more engaging way of interacting with the Competence Framework, and potentially apt to avoiding information overload issues while preserving the complexity, in line with the simplexity paradigm. The environmental education tools produced by this research could be useful in mitigating the repercussions of Capitalocene on the environment toward the adoption of more sustainable behaviors.

This article explores the library space needs and wants of graduate and undergraduate students at a medium-size state University in Southwest Florida. The researcher conducted a sequential explanatory mixed methods study in which they administered a survey to all currently enrolled graduate and undergraduate students at the university and followed up with semi-structured interviews to better understand students library space needs/wants and how those elements contribute to student success through a lens of academic and social engagement. The researcher identified several library space needs that were common to both graduate and undergraduate students including: comfortable and functional furniture, a variety of study spaces including a mix of individual and group spaces, conducive noise levels, technology, whiteboards, windows to let in natural light, seclusion food and drink options nearby, safety and security, adequate lighting and electrical outlets, and effective wayfinding. An additional need of separate graduate student space was also identified. Findings from this study can help inform the design of library spaces to better support student success through engagement.

Foreign-born (first-generation) South Asians face a growing diet-related chronic disease burden. Little is known about whether the adult US-born (second-generation) children of South Asian immigrants can provide unique insights as changemakers in their parents' dietary behaviors. This study aims to assess how second-generation South Asians describe and influence the dietary behaviors of their parents. Between October and November 2020, 32 second-generation South Asians [mean age 22.4 (SD 2.9), 53% female] participated in online interviews centered around factors involved in their (and their parents) eating behaviors. Thematic analysis revealed three types of parental dietary drivers (socioecological factors that impact the dietary choices of parents): goal-oriented (i.e., parents' dietary intentionality), capacity-related (e.g., environmental barriers) and sociocultural (cultural familiarity, religion and traditions). Participants described three major mechanisms of influence: recommending new foods, cooking for parents, and bringing new foods home. These influences primarily occurred in the household and often involved participants leveraging their own nutritional knowledge and preferences to expand dietary diversity and healthier behaviors among their parents. Evidence suggests that second-generation South Asians may act as powerful agents of dietary change within their households and can provide novel insights to help address and overcome sociocultural, linguistic, and other structural barriers to better understanding and intervening in the health of the South Asian community.

Communication is used to engage and involve students in addressing food deserts and developing sustainable solutions. This application-based activity allows students to explain the reality of food deserts, map the food deserts in an area of interest, develop an intervention, and present their communication intervention to a nonprofit interlocutor. The goals of this unit activity are to guide students along the research process, argument formation, and advocacy-centered presentations for the marginalized group's access to affordable healthy food options. Courses: This activity is great for high school and college students in classes such as Public Speaking, Health Communication, Rhetoric of Critical Health, and Environmental Communication. Objectives: By the end of this activity, students will be able to: (1) visualize and communicate disparities within food deserts; (2) develop community-engaged and advocacy-oriented presentations; and (3) distinguish key factors differentiating food availability utilizing mapping techniques.

A small body of research has identified a positive relationship between food insecurity and victimization risk, including intimate partner violence and sexual violence victimization as well as experiencing and witnessing childhood violence in the home. The question remains whether food insecurity is related to sexual victimization among college students, and if so, what mechanisms link the two. We use data from the American College Health Association's National College Health Assessment, a national sample of college students, to investigate these relationships. We find that low and very low food security increases the odds of sexual victimization, and that both are tied to increased odds of experiencing moderate to severe stress, depression, anxiety, binge drinking, and drug use. Institutions of higher learning may benefit from programs to address food insecurity. Doing so may have the corollary benefit of influencing mental health and health risk behaviors in ways that could reduce sexual victimization.

Possible symptoms of intellectual disability (ID) include delayed physical development that becomes more pronounced as the disability progresses, delayed development of gross and fine motor skills, sensory perception problems, and difficulty grasping the integrity of objects. Although there is no cure or reversal, research has shown that extensive training and learning can lead to easier social integration, but the human demands of diagnosis and the cost of training often result in overburdened families of origin, an unmanageable workload for teachers, and high social costs. Therefore, it is important to conduct efficient, effective, and economical assessments in a safe and reproducible training environment. Currently, the assessment of ID relies on intelligence tests, such as the Wechsler intelligence scale and the vineland adaptive behavior scale. With the rapid development of virtual reality (VR) and machine learning (ML), we created a virtual supermarket and then collected data in three areas, including eye movements, brain waves, and behaviors. We also propose an intelligent executive function evaluation using ML to develop a more objective and automatic evaluation model based on real data through physiological data obtained from user reflections. Statistical analysis of the obtained data showed that some data metrics derived from behavioral information differed significantly between ID patients and healthy participants. This shows that it is possible to perform classification through neural networks, even at multiple levels, which may prove effective for vocational training through VR.

Food insecurity is more prevalent on college campuses than within the general population. This qualitative case study explored the ways in which the small liberal arts context shapes food insecure students' experiences. Based on interviews with students and members of an emergency funding committee, and document analysis, we found that the liberal arts context created additional barriers for students with food insecurity, but also provided unique opportunities for the mitigation of food insecurity on campus.

Background: Some adults with intellectual disabilities do not acquire oral feeding skills and are dependent on gastrostomy tube supplementation. Methods: Two adults with intellectual and multiple disabilities received intervention for oral consumption during daily meals (standardised food and liquid quantities, individualised procedural guidelines, and consumption-contingent consequences) while the frequency and amount of gastrostomy tube feedings were gradually decreased and eliminated. Results: Compared to baseline (pre-intervention) conditions, the adults increased oral consumption of food and liquid during the intervention and gastrostomy tube supplementation was eliminated. These intervention results continued through multiyear follow-up, one participant lost considerable weight, the second participant maintained weight, and both participants had good health (no hospitalisations, illnesses, and missed medications) and benefited from eating daily meals among their peers. Conclusions: Behaviourally-based intervention with interdisciplinary collaboration and appetite stimulation strategy can establish and improve oral feeding in adults with intellectual and multiple disabilities who were previously gastrostomy tube dependent.

This study identified the influence of parents' perceived risks and benefits on children's avoidance of street food near schools in Indonesia. It also assessed how food risk knowledge and trust in food sellers influence risk - benefit perceptions and the moderating effect of school type. An online survey was conducted with 576 parents of elementary schoolchildren in Jakarta and West Java, and structural equation modeling was performed to test the hypotheses. The results showed that parents' avoidance of street food near schools was significantly influenced by parents' health and sanitation risk perception and nutritional benefit perception. Parents' perceived health and sanitation risk and food risk in street food near schools increased as they gained more food risk knowledge. However, trust in food sellers decreased their perception of risks. Multiple group analysis revealed a moderating effect of school type. Some of the influences were observed only in the parents from public school. The findings suggest that government regulations, school-based nutrition education, and parental support are needed to ensure safe and nutritious street food near schools; thus, schoolchildren can access safe, healthy, and nutritious foods.

Background: Districts with federal nutrition programs must have an updated local school wellness policy (LSWP) to promote nutrition, physical activity, and student wellness. This study evaluates factors associated with LSWP quality among low-income districts. Methods: In 2018, we collected LSWPs from websites of 200 randomly selected, county-stratified, low-income-serving California public districts. Multivariable linear regression assessed associations between district characteristics, model LSWP use (national, state, none), and adoption date on policy quality. Results: On the WellSAT 3.0 scale of 0-100, mean (95% CI) comprehensiveness was 65.0 (63.2-66.7) and strength was 37.3 (35.3-39.2). Nearly verbatim adoption of model LSWPs was high (68.5% state model, 13.0% a national model). Half were adopted before mandated updates. District size (=1000 students) and national model LSWP adoption were associated with higher comprehensive scores. National model LSWP adoption was associated with higher strength scores in updated policies compared with those not updated. Implications: LSWPs have improved school food and activity environments, but district engagement in LSWP is low. Integration into education frameworks that reduce learning barriers could provide synergy for re-engagement. Conclusions: High adoption of model policies and low update compliance indicate little district engagement in LSWP. Mixed methods studies of districts with high-quality LSWP are needed.

Objective: To evaluate the effects of a nutrition education programme conducted during health education lessons on students' adherence to the Mediterranean Diet (MD) and their body mass index (BMI). Design: Quasi-experimental pre-test/post-test research design: two study conditions (intervention and control groups). Setting: Two urban schools, the 11th and 21st primary schools in Limassol, Cyprus. Method: Two hundred and thirty-five fifth- and sixth-grade students participated in the programme. One hundred and fifteen were in the intervention group school (the 11th primary school), and 120 were in the control group school (the 21st primary school). Students in the intervention school participated in nine 80-minute lessons during the health education class. The curriculum focused on the MD and included cooking activities, food tasting and parental involvement. The primary outcomes were subsequent adherence to the MD, nutritional knowledge, self-efficacy physical activity and BMI. Results: Following the implementation of the intervention, the intervention group showed a significant increase in nutritional knowledge, self-efficacy and adherence to the MD (p < 0.001). The intervention group also had significantly higher nutritional knowledge and MD Quality Index scores than the control group (p < 0.001). However, no effect was observed on children's BMI (p > 0.05). Conclusion: The intervention successfully improved children's dietary habits in the intervention group by increasing adherence to the MD, but it did not affect their BMI. The results show some promise for addressing poor nutrition through education.

A chemical engineering degree offers the possibility of a variety of career paths including food and beverage industry. However, chemical engineering students are rarely exposed to food processing examples during their education. Therefore, a new elective food processing course was developed and offered for the first time in the department of Chemical Engineering at UC Davis in Spring 2022. With the objective to increase diversity, equity, and inclusion in the course, students' learning on food preservation strategies was assessed with an assignment designed not only to align with some of the ABET outcomes and compliance with FDA regulations, but also to increase students' awareness of Native American culture and food and how to propose engineering solutions considering cultural appropriation.

Researchers are increasingly using web-based technologies to deliver family-based, prevention programming. Few studies have examined the success of such approaches for families with low incomes. The purpose of this study was to describe the level of in-class and online engagement in a childhood obesity prevention program for parents with low incomes, to examine the demographic correlates of parent engagement, and to examine dosage effects on parental feeding outcomes as a function of online exposure. All participants attended in-class nutrition education classes (Eating Smart ? Being Active) as part of the Expanded Food and Nutrition Education Program (EFNEP) in Colorado and Washington State (classes were offered in English and Spanish). Participants in this analysis were 168 parents from a larger cluster randomized controlled trial who had been randomly assigned to also receive a newly developed, mobile-based version of an efficacious, feeding-focused, childhood obesity prevention program. Results showed that despite high levels of in-person attendance (70%), participants only accessed 47% of the videos (online content). Older parents and parents of girls showed higher levels of in-person attendance; currently employed parents showed lower levels. Online engagement varied as a function of ethnicity and acculturation: non-Hispanic parents accessed the most videos, low-acculturated Hispanic parents accessed the second most, and highly acculturated Hispanic parents accessed the least. In contrast, low-acculturated Hispanic parents showed the highest in-person attendance. For all but one outcome, significant online program effects were found only for parents who accessed at least half of the videos. Implications for mobile-based, family-based prevention programs for parents with low incomes are considered.

Drawing from a network case study, this article traces enactments of a letter writing enquiry in one Kindergarten public school classroom in New York City, and in doing so, explores both the affordances and limitations of sociomaterial approaches employed by the researcher towards school literacies. Looking down at one morning meeting revealed rotting pumpkins, playdough, pocket charts and cheese sandwiches, doing the work of environmental nonprofits, DOE officials, and cafeteria staff, all becoming entangled with the teacher and students in solving the problem of food waste at lunch, and ultimately to students writing letters to their school administrators. Yet, in looking out from this same data, I reconsider how the curriculum was not only constituted by networks of circulating materials, but also by networks circulating students' bodies into unequal school spaces, fuelling changes in the school's enrolment and funding through neighbourhood gentrification. I propose ways in which sociomaterial accounts of literacy curriculums may contribute bridgework along with accounting for structural inequalities mobilized in and through schools.

Background: Parental restrictive feeding and pressure to eat have been negatively associated with intuitive eating. However, parental feeding practices that promote intuitive eating are less understood. Purpose: To examine caregiver feeding practices that may promote intuitive eating and the moderating effect of gender. Method: A cross-sectional survey with 941 U.S. adults who completed the Intuitive Eating Scale-2 and recalled their primary childhood caregiver(s)' feeding practices. Results: Ensuring the availability of healthful foods at home was associated with higher intuitive eating among both female (b = 0.147, P < 0.001) and male (b = 0.091, P = 0.018) participants. Encouraging diet diversity (b = 0.095, P = 0.009) was associated with higher intuitive eating among female participants only, whereas honoring children's hunger and satiety feelings (b = 0.136, P = 0.001) was associated with higher intuitive eating among male participants only (adjusted for participants' current age, education, and income). Discussion: Findings established links between positive caregiver feeding practices and higher intuitive eating, with gender playing a moderating role. Translation to Health Education Practice: The design and results of the study relate to the National Commission for Health Education Credentialing Inc. responsibilities, competencies, and subcompetencies (areas I, II, IV, and V). A AJHE Self-Study quiz is online for this article via the SHAPE America Online Institute (SAOI) http://portal.shapeamerica.org/trn-Webinars.

The disengaging experiences reported in the online mode of learning have resulted in considerable deliberations highlighting the need for pedagogical innovations. Therefore, it is crucial to rethink these ideas and develop pedagogical approaches that accommodate a dynamic understanding of learning spaces and meet the demands of the teaching-learning environment of the contemporary period. This study discusses the various steps through which the task-based autoethnographic pedagogical approach (TAPA) was implemented in an undergraduate-level Critical Food Studies course and proposes it as an effective approach to administering certain courses by enabling active learning in the online mode. The study captures learners' perceptions of meaningful online learning experiences by using an interpretative phenomenological approach, mapping the aspects that contribute to a sense of rekindled interest and involvement in the course. Some of the dominant patterns that emerge from this phenomenological study are (1) appreciation towards praxis-based online learning, (2) recognition of lived space as a ripe site for inquiry and learning, (3) a heightened sense of engagement with lived contexts, and identity discourses, (4) learners' negotiations with TAPA, and (5) learner as an active agent and curator of knowledge. Thus, while situating TAPA as an effective pedagogical approach for online learning and Critical Food Studies curriculum, it is also posited as an approach that initiates negotiation with the epistemic hierarchies within academia.

Sensory reading refers to reading that engages all six of the human senses - vison, hearing, touch, gustation, olfaction and proprioception. The author proposes that increased attention be paid to the three 'hidden' senses of gustation, olfaction and proprioception to advance innovative reading studies. She articulates the problematic of visually dominated multimodal research and print--digital media comparison studies, and extends the reading field to sensory reading that is not tied to a specific medium or mode of engagement but mediated by individualised sensory stimuli. This cross-disciplinary discussion of sensory reading opens up a new vista for affective literacies and integrates the tensions that emerge between psychological and new media studies concerned with material, ephemeral and embodied reading. This approach refines Rosenblatt's transaction theory and contributes new insights into materiality, ephemerality and the embodiment of reading, which dominate contemporary reading studies.

The purpose of this study was to examine the association between perceived weight change since high school and perceived factors contributing to weight change, or lack thereof, among college students. Students from a large university in the Northeast of the United States self-reported socio-demographic characteristics, and perceived factors contributing weight change (or lack thereof) via an online survey; and, completed an objective health assessment that included the anthropometric measurements. Of all participants (n = 183), most were men (61.2%), juniors/seniors (89.5%), non-Hispanic white (65.9%). Most participants reported gaining weight since high school (n = 113, 62.1%), and these participants had significantly greater abdominal girth, weight, and body fat percentage than those who maintained their weight (p < 0.005). Perceived factors contributing to weight change explained a significant portion of the variance in perceived weight change, and perceived factors contributing to weight change differed significantly between those who perceived that they had lost or gained weight. In summary, perceived weight gain despite awareness of contributing health behaviors among some students reinforces that supporting/facilitating actual health behavior changes, rather than mere awareness of healthy behaviors, should be the focus of health promotion efforts.

This study examines the epistemic disciplinary knowledge that students consider when addressing a real food emergency that requires their engagement in inquiry and argumentation practices. The study comprised two phases: (1) designing an experiment to study the emergency and (2) evaluating the real outcome of the emergency. The participants were 10th and 11th grade students (15-17 years old) working in small groups in the subject of Biology. Their conversations were examined through discourse analysis, for which two rubrics were developed, one for each phase of the task. The design phase related to the scientific practice of inquiry while the evaluation phase related to the scientific practices of inquiry and argumentation. The results suggest that not all the epistemic disciplinary knowledge promoted by the task was taken into consideration by students, especially in relation to the reproducibility of experiments and its feasibility to solve socio-scientific issues. This implies that epistemic disciplinary knowledge must be addressed in the classroom through an explicit-reflexive approach. Further directions and implications for biology teaching are provided.

Unsustainable palm oil production is having a devastating impact on biodiversity in producing countries in Southeast Asia. Certification schemes for sustainable palm oil have the potential to reduce these impacts. The ubiquity of palm oil in processed foods found in supermarkets is a challenge that requires intervention at the policy level and with consumers through increasing public knowledge of the problem and awareness of sustainable alternatives. Zoos are increasingly demonstrating their role in increasing awareness of multifaceted conservation issues across a range of audiences. This paper describes the evaluation of a repeat-engagement outreach programme on palm oil delivered to 7-11 year old children in UK schools by zoo educators. We conducted a mixed-method study using before-after control-treatment surveys to examine the relationship between programme participation and participants' knowledge of palm oil, sustainability, and awareness of sustainable alternatives. The analysis indicated improvements in participants' understanding of palm oil as a conservation issue, and knowledge of how and where to identify sustainable palm oil in consumer products. The analysis also indicated a smaller improvement in participants' understanding of sustainability. We discuss these findings in the context of zoo-led conservation education, and its potential role in Target-16 of the post-2020 Global Biodiversity Framework.

Comparing three culinary movements with a distinct focus on sustainability the article explores how collective organizational actors interact with higher education institutions when promoting sustainable change in the culinary field. The article shows how the culinary movements collaborate with, emulate, and adopt practices from higher education institutions and scientific disciplines in their efforts to drive sustainable culinary change. We specify four types of interactions through which the culinary movements engage with higher education institutions: formal collaboration, imitative practices, enlisting academics, and emulating academic events. Our findings contribute to previous discussions in two ways. First, we show how collective organizational actors and higher education institutions collaborate and exchange knowledge and practices in a way that serves both parties' quest for sustainable change and legitimacy. Moreover, we show how the presence of field-level goals (i.e., sustainability) encourages multidirectional interaction and translation of practices, as common field-level goals heightens focus on similarity rather than difference.

Research on emotions and second language learning has recently expanded to heritage language education contexts. Influenced by a long tradition in psycholinguistics and second language acquisition, research on heritage language emotions has mainly focused on the statistical effects of emotions on language development rather than examining emotions that relate to social and interpersonal relations. This article responds to these research needs through a critical ethnographic exploration of how emotions of belonging are negotiated through the production and consumption of food at an Arabic heritage language school in the United States. Drawing on data from observations, interviews, and field notes collected during a 2-year period, I argue that the production and consumption of Arabic food during cooking events and classes at the school afford students opportunities to negotiate emotions of belonging toward Arab culture as an embodied and nonessentialist practice, toward diverse religions and nationalities in the heritage school community, and toward the local majority community in the United States. This analysis foregrounds the affordances of occasions in which language learning and emotions are situated within the sociomaterial practices of heritage culture and highlights the need to establish interinstitutional connections with community schools to support the socioemotional well-being and educational equity of immigrant and racialized youth.

Research indicates knowledge about balanced meals is an important skill for adolescents with intellectual and multiple disabilities (Alqahtani & Schoenfeld, 2014; Pember & Knowlden, 2017). This multiple probe design study utilized the system of least prompts (SLP) to teach nutrition education via remote instruction. Participants were four high school students with intellectual disability (ID). The dependent variable was identifying the food representing the missing food group when presented with a digital slide of four foods (each food representing a different food group). Results indicate the SLP was effective in teaching all participants to choose the missing food and building balanced "meals." All participants mastered the skill and two maintained skills at follow up.

This reflective essay describes one fourth-grade class's efforts to engage in place-based inquiry regarding food access in response to COVID-19 pandemic recovery efforts. Through this reporting, the author presents the following set of orientations that recognize the inescapable role that place has in teaching and learning and that positions educational settings as sites of resistance, hope, and transformation: (1) building upon diversity of experiences and interests; (2) bridging past to present realities and local to global forces; and (3) encouraging pausing and sense of uncomfortabilty as precursors for action. In such a way, these orientations for place-based study support ongoing calls of utilizing this pivotal moment -- the transition and recovery of the COVID-19 pandemic -- to reimagine teaching, learning, and schooling in ways that resist matrices of oppression and create possible, liberatory futures in society.

After waiting in a long line for your favourite cup of coffee, you finally sit down with your mug and find that the coffee is still scalding hot! How long do you need to wait before you can enjoy it? Once it cools enough, how much time do you have to enjoy it? Are there ways to speed up the process? These questions motivate the presented modelling scenario about tracking the temperature of a cup of coffee as it cools. Students are put in the role of an inquisitive coffee enthusiast who does their due diligence in preventing burns and carefully experimenting on their coffee so that they, and others to come, can enjoy that perfect cup. They identify their assumptions and interventions before developing model differential equations for each case, which force discontinuities on the derivative and even on the solution itself. Being familiar with basic Laplace transforms and learning key properties of the unit step and unit impulse functions, they solve these differential equations and compare the interval of time when the coffee will be at its peak level of enjoyment. This paper includes an implementation guide, grading rubric, example solutions, and example assessment questions.

This study aims to contribute to the understanding of food for health as educational content in Home and Consumer Studies (HCS), specifically targeting three educational functions: (i) qualification, (ii) socialization, and (iii) subjectification. Data came from a comprehensive case study, where one school class and two HCS teachers were followed during one school year. Fourteen classroom observations and eight teacher interviews were included. It is shown how qualification functions comprise nutrition knowledge and cooking skills, how socialization functions entail, e.g., dichotomous values of food as "good" or "bad," and how conscious consumers who take personal responsibility for themselves and the environment become promoted subjects. Taken together, the results illustrate how educational content can have consequences beyond those intended. Based on the results, an argument is made about the relevance for HCS teachers to critically reflect on their teaching and its potential educational consequences.

Discrete time models, one linear and one non-linear, are investigated, both with a herbivore species that consumes a basal food source species. Results are presented for coexistence of the species and to illustrate chaotic behaviour as parameters are varied in the non-linear model. The results indicate the benefit of fertilization in terms of the region of parameter space for which coexistence occurs. Possible extensions from these models for independent investigations are provided alongside classroom exercises.

Background: In the United States (U.S.), 77% of school district leaders reported that their students had fallen behind in their social-emotional development due to COVID-19 school closures. Although research has measured indicators of social-emotional well-being from the perspective of other informants, little is known about student perceptions of perceived changes in their socioemotional competencies and, to a lesser degree, their nonacademic needs. AIMS: The current study examined middle school students' nonacademic needs, perceptions of socioemotional competencies, and predictors of "socioemotional loss." Materials & Methods: The authors utilized secondary data from 395 middle school students gathered in August 2020 and November 2020 in one large middle school in the southern region of the U.S. Multivariate and linear regression analyses explored students' nonacademic needs, assessed changes in perceptions of their socioemotional competencies over time, and identified predictors of "socioemotional loss" during the "return to learn" period. Results: Our findings indicated that 3% to 14% of students reported nonacademic needs, with the greatest needs related to food, housing, and healthcare. Further, 48% of students reported perceived losses in their socioemotional competencies, and students formerly receiving school-based support services were those most affected (71% vs. 46%, p = 0.01). Among the subgroup reporting losses, living in a single-parent household significantly predicted socioemotional loss ([beta] = -0.16, p = 0.02). Discussion: School-based practitioners, including educators, policymakers, social workers, and mental health providers, can utilize these findings to deliver interventions to students that experienced hardships during the pandemic. Conclusion: Responding to these risks will be critical as schools adapt and intervene in response to the COVID-19 pandemic.

Background: Food-related advertisements have been identified as influential factors affecting Australian adolescents' food preferences and dietary habits. Objective: This study aimed to investigate adolescents' (athletes and non-athletes) views about healthy eating, the advertising of discretionary foods and beverages, and the effects of food advertising on dietary behaviours. Method: Qualitative study involving the analysis of data from seven focus group discussions with young people aged 12-17 years (N = 27; 10 males and 17 females; 14 elite athletes, 13 non-athletes) from three different socioeconomic status secondary schools. Results: Both athlete and non-athlete participants discussed the importance of how social media is used for food advertisements. Many adolescents exhibited scepticism about the intent of advertising discretionary foods and beverages targeted toward adolescents. Three themes were identified from the data analysis: (1) physical and cognitive benefits of healthy eating; (2) scepticism, mistrust and ethical concerns about food and beverage advertisements targeted toward adolescents; and (3) portrayal of thin and fit ideals in social media. Conclusion: Health educators and policymakers addressing adolescent healthy eating behaviours should focus more fully on the influence of social media food advertising. Greater promotion of the importance of good nutrition during adolescence may optimise training performance and improve young people's nutritional knowledge and healthy eating habits.

Objective: Previous research indicates that head teachers in Sweden frequently fail to see school lunch as part of the educational activities of a school. This study contributes to an understanding of how head teachers in Sweden perceive and experience current national policy intentions related to school lunch. Design: Qualitative inquiry. Setting: Ten municipal state schools in Sweden. Method: Individual semi-structured interviews were conducted with 10 head teachers responsible for the compulsory education of 6- to 15-year-olds in state schools. Data from digitally recorded and transcribed interviews were thematically analysed. Results: Head teachers primarily saw school lunch as a means to ensure pupils were fed and energised. Their focus tended to be on what followed after school lunch in the form of academic performance and mood, rather than the stated intentions of national school meal policy. Head teachers stressed the value of a free and nutritious school lunch for social equality, and the importance of good collaboration with food service managers and school meal personnel, despite the difficulty of achieving this. Conclusion: This paper highlights a gap between head teachers' perspectives with respect to school lunch and official intentions stated in Swedish national school meals policy. The meanings head teachers saw as connected to school lunch were those of social equality and ensuring pupils were fed, rather than the wider potential envisioned by the authorities. This paper identifies factors that affect the possibility of realising national policy intentions for school lunch in Sweden.

The National School Lunch Program (NSLP) is a federal program that provides free and reduced priced lunch to millions of low-income children in urban schools. Empirical research shows mixed results on the physical and nutritional health of urban students participating in the program. However, a considerable limitation of this literature is that it focuses on student participation in the NSLP rather than what students consume when they receive a school lunch. By directly collecting a random of sample of school lunches, we analyze the nutritional content of both selected and consumed school lunches (n = 141) at a Title I middle school in a large US city. Results indicated that the food items that students select for school lunch are low in nutrients and high in sugar. Furthermore, food that students ultimately consumed during lunch had even lower nutritional value while consumption of sugar remained high. Future research is needed to investigate school-based interventions that leaders can deploy to foster healthy eating in urban schools.

To investigate additive and interactive associations of food allergies with three glutathione S-transferase (GST) genes in relation to ASD and ASD severity in Jamaican children. Using data from 344 1:1 age- and sex-matched ASD cases and typically developing controls, we assessed additive and interactive associations of food allergies with polymorphisms in GST genes (GSTM1, GSTP1 and GSTT1) in relation to ASD by applying conditional logistic regression models, and in relation to ASD severity in ASD cases as measured by the Autism Diagnostic Observation Schedule-2nd Edition (ADOS-2) total and domains specific comparison scores (CSs) by fitting general linear models. Although food allergies and GST genes were not associated with ASD, ASD cases allergic to non-dairy food had higher mean ADOS-2 Restricted and Repetitive Behaviors (RRB) CS (8.8 vs. 8.0, P = 0.04). In addition, allergy to dairy was associated with higher mean RRB CS only among ASD cases with GSTT1 DD genotype (9.9 vs. 7.8, P < 0.01, interaction P = 0.01), and GSTP1 Val/Val genotype under a recessive genetic model (9.8 vs. 7.8, P = 0.02, interaction P = 0.06). Our findings are consistent with the role for GST genes in ASD and food allergies, though require replication in other populations.