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Food Science Education Publications and Websites

2013; Wiley; Volume: 12; Issue: 4 Linguagem: Inglês

10.1111/1541-4329.12022

1541-4329

Jim Bird,

Diverse Educational Innovations Studies

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. The authors describe the North Carolina State Univ. Community Food Security Scholars program. This service learning program allows university students to work with community members in gardening and education activities. Classroom work revolves around discussions and reflections on food issues related to the urban community. Using pre- and post-interviews with the students, the authors found that this program “…appears to have been useful in helping students understand the challenges facing low-income communities….” (p. 190) The author describes a cook-off assignment that she has used for more than 18 years to teach high school chemistry students the chemical and physical property changes that happen during cooking. The author includes the Chemistry cook-off assignment sheet and the rubric used to evaluate the students. A follow-up activity sheet is also included as well as a list of several websites concerning “…the science behind cooking.” (p. 53) In this activity directed to 2nd to 4th grade students, learners use the internet to conduct research and build knowledge “…about proper meat storage procedures….” (p. 84) Students use computer-based word processed data capture sheets to create their own tables, as they research basic food storage questions. Once research is completed, the students create a pamphlet describing their findings. The authors note that the activity addresses all of the basic STEM concepts. A pre-selected list of websites is provided. Learning standards addressed are included within the article. The author describes use of demonstrations and hands-on activities to communicate science to general audiences and university students through the use of food. The program called “Science & Food” helps both students and the general public better understand the science behind food and helps develop scientific inquiry skills. Working with a target audience of low-income youth aged 13 to 16, the authors developed a food system curriculum concerning food security, environments, and desserts. The students surveyed their community to determine food store location (using Google Maps) and ease of access, fresh produce items that are regularly purchased, and the surrounding environment, among other attributes. 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