Dissertation/Thesis Abstract

A garden-based nutrition and culinary activity curriculum for middle-school adolescents
by Katz, Shira, M.S., California State University, Long Beach, 2013, 114; 1523048
Abstract (Summary)

The purpose of this project was to create a 6-week nutrition education and culinary skill curriculum for use by educators of middle-school adolescents in conjunction with use of an existing school-based educational garden and kitchen facility. Specifically, this project provides guidelines for delivering education regarding an overall healthy lifestyle during the adolescent years, optimal nutrition, food safety, meal plans, and kitchen skills, two times per season for each of the major seasons (fall, winter, spring) coinciding with the typical Pacific Northwest school calendar.

The curriculum was designed to provide educators with age appropriate lessons based on scientifically-founded information. The curriculum was reviewed by an expert panel and modifications were made based on their recommendations. The final curriculum was not pilot tested.

Indexing (document details)
Advisor: Kreysa, Peter
Commitee: Gustin, Libby, Parker, Emily
School: California State University, Long Beach
Department: Family and Consumer Sciences
School Location: United States -- California
Source: MAI 52/01M(E), Masters Abstracts International
Subjects: Environmental education, Middle School education, Nutrition, Health education
Keywords: Culinary, Farm-to-school, Garden education, School garden
Publication Number: 1523048
ISBN: 9781303202216
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