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BACKGROUND: This paper presents the process taken by a nonprofit educational organization to create authentic evaluation tools for Food Education in K‐12 schools. Development was a collaborative effort between organization staff and teachers during an Evaluation Summit. The program background, development of the Summit, and plans for post‐Summit work continuation are described. The Summit included 14 teacher participants (3‐4 per grade band in preK‐1, 2‐5, 6‐8, 9‐12). METHODS: The process of tool development was captured via direct observations and analysis of artifacts (eg, participants' brainstorming chart paper, online development documents) to identify themes in successful approaches and challenges. Additional post‐Summit activities were also captured via surveys and artifacts. Outcomes of this work are outlined, including the challenges in carrying out the creation of authentic assessments that accurately reflect the classroom teaching experience, and the value of in‐person community building in the Food Education space. RESULTS: Key findings relate to the importance of in‐person collaboration amongst teachers, centering students in evaluation, and equity and accessibility in tool development. CONCLUSIONS: Although outlining challenges and outcomes was not an a priori goal of this work, it provides important information for others working in the education nonprofit space—especially as it pertains to new approaches to classroom evaluation. [ABSTRACT FROM AUTHOR]

Essential life skills related to food and meals have a potential triple dividend for children and adolescents, that is, short-term, medium-term and possible generational effects with regard to public health, sustainability and well-being of future citizens in local communities. While parents and childhood environments are a basis for learning about food and meals, systematic food education in the setting of primary and lower secondary schools may have a significant role that should be utilized more strongly, reaching and benefitting all pupils from a life course perspective. Through this article, we explore the current state of the art of the mandatory school subject Food and Health (FH) from the Nordic perspective. Our leading questions are: (1) What potential is currently utilized and which future potential does FH education have in primary and secondary schools in terms of food education for essential life skills and competencies, and (2) How can this untapped potential be better harnessed with a goal of facilitating better learning in FH? Drawing on data from Norway as a case study, supported by Swedish and Finnish data, we discuss the status, challenges and potential reformation of food education, focusing on FH. This includes perspectives on the prioritization of the FH subject and the organization of more systematic food education in schools, which might improve FH's status and significance. Combining theory-practice, creating room for discussion and focusing less on cooking-related activities may better facilitate learning in FH. Without proper FH, food education might be nonsystematic, thereby generating unequal outcomes for children and adolescents. [ABSTRACT FROM AUTHOR]

Background: The 'Tasty School' is a tailored teacher‐delivered food education model for primary schools in Finland. The aim of the current study was to investigate the feasibility of the Tasty School model in primary schools. Furthermore, the aim was to assess changes during the intervention in the class teachers' perspectives and experiences related to food education and school dining. Methods: The method involved a quasi‐experimental study with intervention and control groups. A total of 130 class teachers from 15 intervention and 10 control schools from five municipalities in Finland participated in the study during one school year. The theoretical framework of acceptability was utilised to evaluate feasibility using frequencies. The comparison data were analysed using a mixed‐effects model for repeated measures to account for the intervention effects and selected standardising effects. Results: Teachers reported that the model was highly acceptable and easily integrated into the school environment. Support from principals and colleagues was the most important facilitator of food education, and lack of time was the barrier. Teachers in the intervention schools were more likely to consider school meals healthy after the intervention, and they reported having sufficient materials and supplies for food education. Conclusions: The Tasty School was shown to be a feasible model for food education in primary schools. The current study especially found that the commitment of the whole school and principals' role are crucial in the implementation of food education. The factors that support the implementation must be strengthened, and efforts must be made to reduce the barriers. Key points: The Tasty School was shown to be a feasible model for food education in primary schools.The commitment of the whole school and principal's role are crucial in the implementation of food education. [ABSTRACT FROM AUTHOR]

BACKGROUND: Consistent with the Whole School, Whole Community, Whole Child Approach, food education encompasses nutritional status, culture, community, environment, and society. Unifying standards are needed to support food education integration in K‐12 curricula. Pilot Light, a Chicago‐based nonprofit, sought to generate such standards. This study reports a formative evaluation research process that led to the development of Food Education Standards (FES). METHODS: Nine FES were drafted within the context of the National Health Education Standards. The 2‐day Pilot Light Food Education Summit convened 26 experts and community members to review draft FES. A facilitated, consensus‐building process generated refined FES and K‐12 competencies. Drawing on Summit outcomes and expert feedback, a team of teachers subsequently drafted final FES. Summit participants completed pre‐ and post‐Summit surveys to assess changes in food education priorities. RESULTS: The initial 9 FES were refined to 7. Comparison data indicated shifts in endorsed priorities for food education, moving from prioritizing specific knowledge, such as "categorizing food into food groups," toward "students having a conscious decision‐making process around food." CONCLUSIONS: Developed with input from experts across multidisciplinary fields, the evidence‐based Pilot Light FES can be feasibly implemented in multiple subjects across all school types and community socio‐demographic levels. [ABSTRACT FROM AUTHOR]

Essential life skills related to food and meals have a potential triple dividend for children and adolescents, that is, short-term, medium-term and possible generational effects with regard to public health, sustainability and well-being of future citizens in local communities. While parents and childhood environments are a basis for learning about food and meals, systematic food education in the setting of primary and lower secondary schools may have a significant role that should be utilized more strongly, reaching and benefitting all pupils from a life course perspective. Through this article, we explore the current state of the art of the mandatory school subject Food and Health (FH) from the Nordic perspective. Our leading questions are: (1) What potential is currently utilized and which future potential does FH education have in primary and secondary schools in terms of food education for essential life skills and competencies, and (2) How can this untapped potential be better harnessed with a goal of facilitating better learning in FH? Drawing on data from Norway as a case study, supported by Swedish and Finnish data, we discuss the status, challenges and potential reformation of food education, focusing on FH. This includes perspectives on the prioritization of the FH subject and the organization of more systematic food education in schools, which might improve FH's status and significance. Combining theory-practice, creating room for discussion and focusing less on cooking-related activities may better facilitate learning in FH. Without proper FH, food education might be nonsystematic, thereby generating unequal outcomes for children and adolescents., (© 2023 The Authors. Maternal & Child Nutrition published by John Wiley & Sons Ltd.)

With increasing food contamination incidences and rising concerns about food safety and the future of Japanese culinary traditions, shokuiku (food education) has become a central motif of the Japan government's food polices in recent years. Trying to navigate consumer choices amidst the increasingly globalised culinary scene and the food fear in the aftermath of the 2011 Fukushima nuclear disaster, the Basic Law on Food Education has interwoven discourses on health, the 'goodness' of local food, and the political ideologies of being responsible and patriotic citizens in support of the local economies of Japan. Through an empirical study of the school lunch system, this paper examines how food education policies have become an effective apparatus to instil state ideologies and promote national economic interests. Supposedly, shokuiku aims at promoting food knowledge, quality local foods and the health of the Japanese people, yet, against the backdrop of widespread radiation contamination fears, the rigid policies in food education have posed challenges to the state and generated a 'food dilemma' to be faced by many Japanese parents. [ABSTRACT FROM AUTHOR]

Food technology is an essential part of the school curriculum, providing students with the knowledge and skills to become informed consumers in the future. This article reflects the current changes that are influencing what is happening in food technology classrooms in secondary schools in England from the perspective of a recent head of Food and Advanced Skills Teacher. Accordingly, this article commences with a review of the changeable position of food technology within the school curriculum, followed by a discussion of each of the Key Stages (3, 4 and 5) in light of recent developments that have been adopted to support the delivery of good food education in England. [ABSTRACT FROM AUTHOR]