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This research proposes a collaborative teaching method to enhance the learning experiences of fashion design students by combining technology-based and construction courses. Instructors from four different apparel design courses worked together over two semesters to create projects that enabled students to apply new knowledge and gain insight into course content. Survey questionnaires from students and an in-depth interview with one instructor show that collaborative teaching can offer a holistic approach to introducing new technologies, allowing students to see how techniques from one course apply in another, creating a real-world environment. However, this approach also posed challenges, such as pre-planning fabric selection and coordinating with the institution for technological support. This study's significance lies in its potential to improve future course planning and highlight the value of collaborative teaching strategies. [ABSTRACT FROM AUTHOR]

Purpose/Objectives: Recent US Department of Agriculture regulations increased the amount and variety of vegetables required for school lunches. Vegetables are the most wasted components of lunch while entrées are selected and consumed by the majority of children. This study examined how adding vegetable purée to an elementary school lunch entrée affected the weight and calories of the entrée consumed and the amount of vegetables consumed. Differences between genders and among grade levels were also assessed. Methods: A convenience sample (839 students) from three elementary schools in a large Central Illinois school district participated in this study. A vegetable purée of carrots, beans, and tomato paste was added to a standard entrée to increase vegetable content from the Control of 0.25 cup to 0.4 cup (Recipe 1) and 0.45 cup (Recipe 2). Children were randomly served one of three entrées, and plate waste was measured by weighing the leftover portion of the entrées. Analysis of variance and t tests were used to compare the weight of the entrée consumed and the vegetable and calorie consumption for the entrées and identify differences between genders. Univariate linear models tested interaction between entrée and grade. Results: There was no difference in consumption of the Control and Recipe 1 (p = 0.279). Recipe 2 was significantly less consumed than Recipe 1 (p< 0.001) and the Control (p< 0.05) suggesting that there may be a limit of how much vegetable purée one can add to an entrée for a student to consume a comparable amount. Significantly more vegetables (p< 0.001) and fewer calories (p< 0.001) were consumed from the entrées with added vegetables than the Control entrée. There were significant interactions between grade level and all factors, but no differences between genders were identified. Application to Child Nutrition Professionals: The study suggests that adding puréed vegetables to lunch entrées may be an effective strategy to increase vegetable consumption and reduce energy intake of elementary school children. School nutrition programs can benefit by helping meet vegetable and nutrient requirements and reducing plate waste.

The purpose of this study is to develop and evaluate a cross-disciplinary collaborative project where students can engage in a cross-disciplinary collaborative learning environment in which students jointly develop a semester-long project designed to bridge the design, merchandising, and retailing processes. The cooperative learning model was employed for the development and implementation of the project. After completing the project, we evaluated the student learning experiences against the Student Learning Outcomes through qualitative (i.e. reflection papers) and quantitative analysis (i.e. pre and post surveys). Findings suggest that, through the Cotton Capsule Wardrobe project, students from both programs gained insights and knowledge of professional practices within the fashion industry. Despite the impact that the COVID-19 pandemic had in interrupting the later segments of the project, this research still provides valuable insight to the literature by demonstrating the application of the cooperative learning modules in cross-disciplinary environments. [ABSTRACT FROM AUTHOR]

The environmental and health issues in using textile furnishing products have grown, but previous studies have not investigated health‐related antecedents that influence consumers' purchase intentions of environmentally sustainable textile furnishing products (ESTFP). This study examined the antecedent role of health consciousness influencing consumers' attitudes, subjective norms, perceived behavioral control, and purchase intention regarding ESTFP. Analysis of data from an Internet‐based survey of 302 US shoppers indicated that consumers with a higher level of health consciousness were likely to have more favorable attitudes, stronger subjective norms, greater perceived behavioral control, and consequently stronger purchase intentions toward ESTFP. The results support the effect of consumers' health consciousness on ESTFP and extend the application of the theory of planned behavior to the purchase of textile furnishing products. [ABSTRACT FROM AUTHOR]