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[Jim Bird]

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.

Berman E. 2011. Science and technology resources on the Internet[:] Local food systems: Selected resources. Iss Sci Technol Librarian No. 66. DOI: 10.5062/F4PN93H7. Available at: http://www.istl.org/11-summer/internet.html (accessed 8/15/2012)

  1. Top of page
  2. Berman E. 2011. Science and technology resources on the Internet[:] Local food systems: Selected resources. Iss Sci Technol Librarian No. 66. DOI: 10.5062/F4PN93H7. Available at: http://www.istl.org/11-summer/internet.html (accessed 8/15/2012)
  3. Holser A and Becker M. 2011. Placed-based learning: Interactive learning and net-zero design. Ed Facil Plan 45(4):52–4. Available at: http://media.cefpi.org/efp/EFP45-4Holser-Becker.pdf (accessed 8/15/2012)
  4. Mathiasen L, Morley K, Chapman B, and Powell D. 2012. Using a training video to improve agricultural workers’ knowledge of on-farm food safety. J Exten 50(1) Article 1FEA6. Available at: http://www.joe.org/joe/2012february/a6.php (accessed 8/15/2012)
  5. Petsu E. 2011. A calculus-food event. Math Teach 104(8):640.
  6. Sharma V, McKone HT, and Markow PG. 2011. A global perspective on the history, use, and identification of synthetic food dyes. J Chem Ed 88(1):24–8. DOI: 10.1021/ed100545v. Supporting material available to online subscribers.
  7. Recent Publications:

The author, a science & engineering librarian at the Univ. of Vermont, presents a webliography on local food systems. The webliography is divided into 10 sections plus a listing of research centers. Each entry includes a brief annotation. Sections include 1) Local/Community Food Systems; 2) Statistical Resources; 3) Food Policy and Law; 4) Sustainable and Organic Agriculture, Small-Scale Farms, Young and New Farmers; 5) Community Food Security and Access; 6) Farm-to-School, Farm-to-College; 7) Urban Agriculture and Community Gardening; 8) Farmland Conservation; Environment; 9) Farmers Markets, Community Support Agriculture, and Pick-Your-Own; and 10) Eating and Cooking, Nutrition.

Holser A and Becker M. 2011. Placed-based learning: Interactive learning and net-zero design. Ed Facil Plan 45(4):52–4. Available at: http://media.cefpi.org/efp/EFP45-4Holser-Becker.pdf (accessed 8/15/2012)

  1. Top of page
  2. Berman E. 2011. Science and technology resources on the Internet[:] Local food systems: Selected resources. Iss Sci Technol Librarian No. 66. DOI: 10.5062/F4PN93H7. Available at: http://www.istl.org/11-summer/internet.html (accessed 8/15/2012)
  3. Holser A and Becker M. 2011. Placed-based learning: Interactive learning and net-zero design. Ed Facil Plan 45(4):52–4. Available at: http://media.cefpi.org/efp/EFP45-4Holser-Becker.pdf (accessed 8/15/2012)
  4. Mathiasen L, Morley K, Chapman B, and Powell D. 2012. Using a training video to improve agricultural workers’ knowledge of on-farm food safety. J Exten 50(1) Article 1FEA6. Available at: http://www.joe.org/joe/2012february/a6.php (accessed 8/15/2012)
  5. Petsu E. 2011. A calculus-food event. Math Teach 104(8):640.
  6. Sharma V, McKone HT, and Markow PG. 2011. A global perspective on the history, use, and identification of synthetic food dyes. J Chem Ed 88(1):24–8. DOI: 10.1021/ed100545v. Supporting material available to online subscribers.
  7. Recent Publications:

At Oregon's Hood River Middle School, students are immersed in permaculture. The brief paper describes a curriculum where students grow vegetables for school meals and “ … market and sell their produce at the Gorge Grown Farmer's Market, hosted at the school every Thursday.” (p. 52) Organic composting, rainwater collection, and an environmental net-zero impact are all a part of this innovative middle school. Although not a food science education article in the traditional sense, this article will inspire readers to consider what is possible in food education.

Mathiasen L, Morley K, Chapman B, and Powell D. 2012. Using a training video to improve agricultural workers’ knowledge of on-farm food safety. J Exten 50(1) Article 1FEA6. Available at: http://www.joe.org/joe/2012february/a6.php (accessed 8/15/2012)

  1. Top of page
  2. Berman E. 2011. Science and technology resources on the Internet[:] Local food systems: Selected resources. Iss Sci Technol Librarian No. 66. DOI: 10.5062/F4PN93H7. Available at: http://www.istl.org/11-summer/internet.html (accessed 8/15/2012)
  3. Holser A and Becker M. 2011. Placed-based learning: Interactive learning and net-zero design. Ed Facil Plan 45(4):52–4. Available at: http://media.cefpi.org/efp/EFP45-4Holser-Becker.pdf (accessed 8/15/2012)
  4. Mathiasen L, Morley K, Chapman B, and Powell D. 2012. Using a training video to improve agricultural workers’ knowledge of on-farm food safety. J Exten 50(1) Article 1FEA6. Available at: http://www.joe.org/joe/2012february/a6.php (accessed 8/15/2012)
  5. Petsu E. 2011. A calculus-food event. Math Teach 104(8):640.
  6. Sharma V, McKone HT, and Markow PG. 2011. A global perspective on the history, use, and identification of synthetic food dyes. J Chem Ed 88(1):24–8. DOI: 10.1021/ed100545v. Supporting material available to online subscribers.
  7. Recent Publications:

A 12-min training video was developed to inform agricultural workers about food safety issues. The effectiveness of the video was evaluated by administering a pre-and post-training questionnaire to ascertain food safety knowledge. The authors also used focus groups to evaluate the video. Results of the pre/post survey and focus groups are presented. The authors found that video is a useful training tool. They also note that because the project “ … evaluation relied on self-reported improvements in knowledge,” (p. 8) investigating behavioral changes and implementation barriers would increase the robustness of the assessment. The url for the video is noted in the article.

Petsu E. 2011. A calculus-food event. Math Teach 104(8):640.

  1. Top of page
  2. Berman E. 2011. Science and technology resources on the Internet[:] Local food systems: Selected resources. Iss Sci Technol Librarian No. 66. DOI: 10.5062/F4PN93H7. Available at: http://www.istl.org/11-summer/internet.html (accessed 8/15/2012)
  3. Holser A and Becker M. 2011. Placed-based learning: Interactive learning and net-zero design. Ed Facil Plan 45(4):52–4. Available at: http://media.cefpi.org/efp/EFP45-4Holser-Becker.pdf (accessed 8/15/2012)
  4. Mathiasen L, Morley K, Chapman B, and Powell D. 2012. Using a training video to improve agricultural workers’ knowledge of on-farm food safety. J Exten 50(1) Article 1FEA6. Available at: http://www.joe.org/joe/2012february/a6.php (accessed 8/15/2012)
  5. Petsu E. 2011. A calculus-food event. Math Teach 104(8):640.
  6. Sharma V, McKone HT, and Markow PG. 2011. A global perspective on the history, use, and identification of synthetic food dyes. J Chem Ed 88(1):24–8. DOI: 10.1021/ed100545v. Supporting material available to online subscribers.
  7. Recent Publications:

This brief article describes an in class exercise where AP calculus high school students use a food “ … to physically represent a definition, concept, theorem, or mathematician related to calculus” (p. 640). Based on their topics, the students prepare an oral presentation and share the food with the class. Students in the author's class have used food to illustrate Rolle's theorem and developed “ … equations to model the shapes of all sorts of snack foods and estimated the volume of countless cupcakes” (p. 640).

Sharma V, McKone HT, and Markow PG. 2011. A global perspective on the history, use, and identification of synthetic food dyes. J Chem Ed 88(1):24–8. DOI: 10.1021/ed100545v. Supporting material available to online subscribers.

  1. Top of page
  2. Berman E. 2011. Science and technology resources on the Internet[:] Local food systems: Selected resources. Iss Sci Technol Librarian No. 66. DOI: 10.5062/F4PN93H7. Available at: http://www.istl.org/11-summer/internet.html (accessed 8/15/2012)
  3. Holser A and Becker M. 2011. Placed-based learning: Interactive learning and net-zero design. Ed Facil Plan 45(4):52–4. Available at: http://media.cefpi.org/efp/EFP45-4Holser-Becker.pdf (accessed 8/15/2012)
  4. Mathiasen L, Morley K, Chapman B, and Powell D. 2012. Using a training video to improve agricultural workers’ knowledge of on-farm food safety. J Exten 50(1) Article 1FEA6. Available at: http://www.joe.org/joe/2012february/a6.php (accessed 8/15/2012)
  5. Petsu E. 2011. A calculus-food event. Math Teach 104(8):640.
  6. Sharma V, McKone HT, and Markow PG. 2011. A global perspective on the history, use, and identification of synthetic food dyes. J Chem Ed 88(1):24–8. DOI: 10.1021/ed100545v. Supporting material available to online subscribers.
  7. Recent Publications:

The authors describe the use of paper chromatography and visible spectroscopy methods to analyze synthetic food dyes used in the United States and other countries. A wealth of information is provided on individual dyes including a table on distribution of synthetic food dyes in 12 countries. In the first section of the paper the authors provide a brief but in-depth history of artificial food colorants. “Inclusion of this topic would be interesting to high school students, as well as to nonscience majors in college and to those taking general or organic chemistry” (p. 24).

Recent Publications:

  1. Top of page
  2. Berman E. 2011. Science and technology resources on the Internet[:] Local food systems: Selected resources. Iss Sci Technol Librarian No. 66. DOI: 10.5062/F4PN93H7. Available at: http://www.istl.org/11-summer/internet.html (accessed 8/15/2012)
  3. Holser A and Becker M. 2011. Placed-based learning: Interactive learning and net-zero design. Ed Facil Plan 45(4):52–4. Available at: http://media.cefpi.org/efp/EFP45-4Holser-Becker.pdf (accessed 8/15/2012)
  4. Mathiasen L, Morley K, Chapman B, and Powell D. 2012. Using a training video to improve agricultural workers’ knowledge of on-farm food safety. J Exten 50(1) Article 1FEA6. Available at: http://www.joe.org/joe/2012february/a6.php (accessed 8/15/2012)
  5. Petsu E. 2011. A calculus-food event. Math Teach 104(8):640.
  6. Sharma V, McKone HT, and Markow PG. 2011. A global perspective on the history, use, and identification of synthetic food dyes. J Chem Ed 88(1):24–8. DOI: 10.1021/ed100545v. Supporting material available to online subscribers.
  7. Recent Publications:

Gazca L, Lopez-Malo A, and Palou E. 2011. Analysis of the implementation of the How People Learn framework through direct classroom observation in selected food engineering courses. In: 118th ASEE Annual Conference and Exposition, Conference Proceedings. Vancouver, BC, June 26–29. Available at: http://www.asee.org/file_server/papers/attachment/file/0001/1571/Implementation.pdf (accessed 8/15/2012)

Hess AJ and Trexler CJ. 2011. A qualitative study of agricultural literacy in urban youth: Understanding for democratic participation in renewing the agri-food system. J Agric Ed 52(2):151–62. DOI: 10.5032/jae.2011.02151

Hess AJ and Trexler CJ. 2011. A qualitative study of agricultural literacy in urban youth: What do elementary students understand about the agri-food system?J Agric Ed 52(4):1–12. DOI: 10.5032/jae.2011.04001

Jett LG. 2010. A validation study of university level food and beverage curriculum. Ph.D. dissertation. Univ. of Missouri, Columbia. 125p. Available at: https://mospace.umsystem.edu/xmlui/handle/10355/8868 (accessed 8/15/2012)

Jones M, Dailami N, Weitkamp E, Salmon D, Kimberlee R, Morley A, and Orme J. 2012. Food sustainability education as a route to healthier eating: Evaluation of a multi-component school programme in English primary schools. Health Ed Res 27(3):448–58. DOI: 10.1093/her/cys016

Krnel D, Družina B, and McCloughlin T. 2011. What's inside a sweet pepper fruit? Thinking about ‘insides’ in plants. J Biol Ed 45(1):29–36. DOI: 10.1080/00219266.2011.537838

Parsons LB and Goodall R. 2011. Testing the fracture behaviour of chocolate. Phys Ed 46(1):50–6. DOI: 10.1088/0031-9120/46/1/006

Powell DV and Agnew DM. 2011. Assessing agricultural literacy elements of Project Food Land and People in K-5 using the Food and Fiber Systems Literacy Standards. J Agric Ed 52(1):155–70. DOI: 10.5032/jae.2011.01155

Prasad P and Turner MS. 2011. What bacteria are living in my food?: An open-ended practical series involving identification of unknown foodborne bacteria using molecular techniques. Biochem Molec Biol Ed 39(5):384–90. DOI: 10.1002/bmb.20532

Sommer CA, Rush LC, and Ingene DH. 2011. Food and culture: A pedagogical approach to contextualizing food-based activities in multicultural counseling courses. Couns Ed Supervis 50(4):259–73. DOI: 10.1002/j.1556-6978.2011.tb00123.x

Topping BM. 2010. The use of food in chemistry experiments to engage and enrich the teaching in the classroom. M.S. thesis. Michigan State Univ. 95p. ProQuest document ID 815247845

Wall GL. 2011. Farm-to-table food safety for Colorado produce crops: A web-based approach for promoting good agricultural and handling practices. M.S. thesis. Colorado State Univ. 207p. Available at: http://hdl.handle.net/10217/48143 (accessed 8/15/2012)