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Multisite, course-based undergraduate research experiences (CUREs) in the Ecological Research as Education Network (EREN) were assessed for impacts on student learning of collaborative science skills using a survey that could serve as a starting point for a validated assessment instrument for multisite CUREs. Pretests/posttests were administered across multiple courses and institutions, capturing effects of diverse EREN projects and pedagogies on collaborative knowledge. Students' scientific collaboration and data management skills improved most in small, upper-level courses. The amount of EREN content in a course was positively associated with posttest scores for 60 to 86 percent of assessment survey questions. However, no learning gains were seen for some questions, and some cases of low competency and effects of timing and place of assessment testing were observed in student scores. EREN CUREs need further development to maximize their potential.

This study evaluated confidence in cooking skills based on weight status of college students at a university in the south. An online survey was distributed to all students (N =12,873) via Survey Monkeyâ„¢; respondents included students ages 18 to 35. The Confidence in Cooking Skills Questionnaire was a researcher-designed survey assessing confidence in food preparation skills, food safety, dietary habits, and food planning skills. Responses to confidence questions were coded not at all confident = 1; somewhat confident = 2; and very confident = 3. Scores were added together to present a total confidence score of 11-33. Body Mass Index (BM1), based on self-reported anthropometries, was used to sort participants into weight categories. Six hundred fifty-nine participants consented to participate in the study. However, 84 were excluded due to incomplete survey responses and/or not meeting age requirements. The sample included 200 males, 373 females, and two participants who preferred not to identify their gender. The average score on the questionnaire was 27.52 + 4.02. Of the 575 students who completed the study, four were classified as underweight, 161 normal weight, 267 overweight, and 145 obese based on BMI. No significant differences in confidence scores were found based on BMI category. Significant differences in confidence scores were found based on frequency of consumption of convenience foods (p < .05), age (p =.001), college classification (p =.007), and living arrangements (p =.027). These results suggest interventions to improve cooking confidence may improve health statuses of younger college students with certain living arrangements. [ABSTRACT FROM AUTHOR]