The purpose of this column is to highlight innovative publications and websites in food science education and allied topics. If you know of a website or a recent publication that you believe other readers would like to know about, please submit the full text of the article or the URL for the website and an annotation of not more than 125 words. We welcome your resources and comments on this column. Material should be submitted to: Jim Bird, Science & Engineering Center, Fogler Library, Univ. of Maine, Orono, ME 04469–5729, or e-mail to Jim.Bird@umit.maine.edu. If e-mailing, please put “JFSE submission” in the subject line.
Arcan C, Hannan PJ, Himes JH, Fulkerson JA, Rock BH, Smyth M, and Story M. 2013. Intervention effects on kindergarten and first-grade teachers’ classroom food practices and food-related beliefs in American Indian reservation schools. J Acad Nutr Diet 113(8):1076–83. doi: 10.1016/j.jand.2013.04.019
The authors studied the effects of an intervention given to a randomized group of kindergarten and 1st-grade teachers concerning “teacher classroom food-related practices and eating habits” and “teacher perceptions of schoolwide food practices and policies.” (p.1077) Seven schools received the intervention and 7 did not. The intervention occurred over a 2-day period and was conducted by university staff. Both the intervention group and the control group completed surveys pre- and post-intervention (or non-intervention for the control group). The study found that the intervention proved effective “…in positively changing some perceptions and classroom food practices of teachers….” (p.1082) Note that the control group was offered the intervention at the completion of the study.
Fesnoux N. 2013. Coconutty classes. Green Teacher 99, Spring. p.28–30
Through the use of a variety of kinesthetic activities, songs, and journal writing, the author, a Green Studies teacher at the Green School near Sibang Kaja, Bali, Indonesia, developed a 3 wk unit for grades 6–8 on the coconut tree, a tree that is very important to the lives of Indonesians. Evaluation of the effectiveness of the unit was in the form of a project handed in by each student. The students learned about the coconut's uses and “…even processed their own oil and soap from locally harvested coconuts.” (p.29). The author notes that sustainability was a part of the entire unit.
Johnson JW, Blood E, Freeman A, and Simmons K. 2013. Evaluating the effectiveness of teacher-implemented video prompting on an iPod Touch to teach food-preparation skills to high school students with autism spectrum disorders. Focus Autism Other Dev Disabl 28(3):147–58. doi: 10.1177/1088357613476344
A special education teacher teaching a “Kitchen basics” class in a high school special education classroom setting used video prompts with 2 male students with autism spectrum disorders and intellectual disabilities. The authors describe in detail all procedures used in the study, screen shots, reliability information, and study limitations. “At the conclusion of the study, the teacher gave very high ratings on the perceived effectiveness and acceptability of the intervention.” (p. 56)
Symcox K. (ed.) 2013. Using food to stimulate interest in the chemistry classroom. Washington, D.C.: American Chemical Society (ACS). ACS Symposium Series Volume 1130. 176p. Preface doi: 10.1021/bk-2013–1130.pr001. Twelve chapters. doi: 10.1021/bk-2013–1130.ch001 to doi: 10.1021/bk-2013–1130.ch012
This volume is divided into 2 sections: Model Courses and Innovative Techniques. Each of the 12 chapters is peer-reviewed. The 1st section includes chapters on courses in food chemistry, chemistry of cooking, and chemistry of beer. The 2nd section includes techniques such as measuring pH using spectrophotometry and metal ions in nutrition. The chapters are the result of presentations at the 22nd Biennial Conference on Chemical Education, Pennsylvania State Univ. held on July 29-August 2, 2012. Each chapter is fully referenced, leading the reader to further information.
Turner L, Chriqui JF, and Chaloupka FJ. 2012. Food as a reward in the classroom: School district policies are associated with practices in US public elementary schools. J Acad Nutr Diet 112(9):1436–42. doi: 10.1016/j.jand.2012.03.025
During 3 school years (2007–2008, 2008–2009, and 2009–2010) the authors surveyed principals at elementary schools across the country. Response rate was 70.6% (748 schools), 61.8% (641 schools) and 64.5% (680 schools) during the years surveyed. The analysis showed that in districts prohibiting the use of food as a reward, schools reported that food rewards were not used for academic performance or behavior. The study found that in school year 2009–2010, food was prohibited as a reward in 11.9% of the school districts.
Alderman H, Gilligan DO, and Lehrer K. 2012. The impact of food for education programs on school participation in Northern Uganda. Econ Develop Cult Change 61(1): 187–218. doi: 10.1086/666949.
Chan JC and Palmer PT. 2013. Determination of calcium in powdered milk via x-ray fluorescence using external standard and standard addition based methods. J Chem Educ 90(9): 1218–21. doi: 10.1021/ed4001975.
Davies LN. 2011. Growing place: Intersecting architecture, food & education in an interstitial urban collage. M.Arch. thesis. Univ. of Maryland, College Park. 97p. ProQuest document ID 963541372
Dunlap R. 2012. Recreating culture: Slow food as a leisure education movement. World Leis J 54(1):38–47. doi: 10.1080/04419057.2012.668038.
Dunning R, Creamer N, Lelekacs JM, O'Sullivan J, Thraves T, and Wymore T. 2012. Educator and institutional entrepreneur: Cooperative extension and the building of localized food systems. J Agric Food Sys Comm Develop 3(1):99–112. doi: 10.5304/jafscd.2012.031.010.
Dworkin MS, Panchal P, and Liu L. 2012. The CHEF Project: Results of a randomized bilingual dual format passive restaurant food handler educational intervention in Chicago. Food Protec Trends 32(10):564–573.
Gardner LD. 2012. Down on the farm: A qualitiative (sic) study of sustainable agriculture and food systems education at liberal arts colleges and universities. M.S. thesis. Michigan State Univ. 84p. ProQuest document ID 1270774799
Hashmi MP and Carlson KM. 2012. Interdisciplinary model for infusing food security into STEM curriculum. . J Agric Food Sys Commy Develop 3(1):129–41. doi: 10.5304/jafscd.2012.031.007.
Hobbs JM, Patel NN, Kim DW, Rugutt JK, Wanekaya AK. 2013. Glucose determination in beverages using carbon nanotube modified biosensor: An experiment for the undergraduate laboratory. J Chem Educ 90(9):1222–6. doi: 10.1021/ed300429a.
Kami C, Fogarty KJ, Wojtala G, Dardick W, Bateson A, Bradsher JE, and Weiss CC. 2013. The development of a standards-based national curriculum framework for regulatory food safety training in the United States. J Environ Health 76(2):38–42.
King AM. 2012. Community supported agriculture and nature education (SCANE) restoring our food systems through education. M.A. thesis. Prescott College. 106p. ProQuest document ID 1284377398.
Krock RM. 2011. Food access, ag sustainability, and education: Collaborating to promote a regional food system. M.S. thesis. Univ. of California, Davis. 73p. ProQuest document ID 936816927.
Lai WWK, Chiu DKW, and Feng Z. 2013. A collaborative food safety service agent architecture with alerts and trust. Inform Sys Front 15(4):599–612. doi: 10.1007/s10796–012–9382–9.
Miller L. 2012. The use of a food based social network site in culinary education. M.S. thesis. Univ. of Missouri, Columbia. 87p. ProQuest document ID 1114481845.
Parr DM and Trexler CJ. 2011. Students’ experiential learning and use of student farms in sustainable agriculture education. J Natur Res Life Sci Educ 40(1):172–80. doi:10.4195/jnrlse.2009.0047u
Rajagopal L. 2012. Use of visuals for food safety education of Spanish-speaking foodservice workers: A case study in Iowa. J Exten 50(2): article # 2RIB6. Available at http://www.joe.org/joe/2012april/rb6.php (assessed 11/18/2013)
Saguy IS, Singh RP, Johnson T, Fryer PJ, and Sastry SK. 2013. Challenges facing food engineering. J Food Engin 119(2):332–42. doi: 10.1016/j.jfoodeng.2013.05.031.
Stitzel SE and Sours RE. 2013. High-performance liquid chromatography analysis of single-origin chocolates for methylxanthine composition and provenance determination. J Chem Educ 90(9):1227–30. doi: 10.1021/ed3003918.
Walter P. 2013. Theorising community gardens as pedagogical sites in the food movement. Environ Educ Res 19(4):521–39. doi: 10.1080/13504622.2012.709824.