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Evaluation of Nutrition Knowledge in Eighth Grade Students in Eastern North Carolina (NC) Based on NC Healthy Living Standards

Journal of the Academy of Nutrition and Dietetics, 2016-09, Vol.116 (9), p.A18-A18

2016

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Creating An Appetite for Nutrition Science: Evaluation of a Food-based Professional Development Workshop for 6-8th Grade Teachers

Journal of the Academy of Nutrition and Dietetics, 2016-09, Vol.116 (9), p.A47-A47

2016

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Food-Based STEM Education in rural Southern US Promotes Science-learning

Journal of the Academy of Nutrition and Dietetics, 2022-10, Vol.122 (10), p.A100-A100

2022

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Importance of Mathematics Practice in Food and Nutrition Science Education

Journal of the Academy of Nutrition and Dietetics, 2015-09, Vol.115 (9), p.A52-A52

2015

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Designing and Delivering Effective Food and Nutrition Professional Development for K-12 Educators

Journal of the Academy of Nutrition and Dietetics, 2020-09, Vol.120 (9), p.A49-A49

2020

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Food Ecology Promotes Efficient Use of Science Education Community Resources

Journal of the Academy of Nutrition and Dietetics, 2014-09, Vol.114 (9), p.A88-A88

2014

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SPICE-ing up STEM: A Qualitative Study of K-8 Teachers’ Perceptions of a Food-STEM Practice Workshop

Journal of the Academy of Nutrition and Dietetics, 2023-09, Vol.123 (9), p.A37-A37

2023

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Utilizing Food and Nutrition to Create Authentic Mathematics Learning

Journal of the Academy of Nutrition and Dietetics, 2020-09, Vol.120 (9), p.A42-A42

2020

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Food-Based Science Curriculum Yields Better Gains in Nutrition Knowledge Versus Conventional Science Curriculum

Journal of the Academy of Nutrition and Dietetics, 2012-09, Vol.112 (9), p.A50-A50

2012

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FoodMASTER Summer Science Camp Experience Impacts Participants’ Attitudes towards Nutrition and Cooking

Journal of the Academy of Nutrition and Dietetics, 2013-09, Vol.113 (9), p.A79-A79

2013

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Simplifying Science with FAN Cards: Creating and Utilizing Mini Food Science Lessons to Excite Learner Curiosity

Journal of the Academy of Nutrition and Dietetics, 2019-09, Vol.119 (9), p.A38-A38

2019

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The FoodMASTER Initiative Deep South Network: Impacting STEM Education Learning Environments with Food-Based Activities

Journal of the Academy of Nutrition and Dietetics, 2022-10, Vol.122 (10), p.A118-A118

2022

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FoodMASTER Small Bites: Creating Videos to Introduce Food and Nutrition Science Lessons

Journal of the Academy of Nutrition and Dietetics, 2021-09, Vol.121 (9), p.A55-A55

2021

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The Importance of Improving Underserved and Underrepresented Minority Youths’ Attitudes Toward Science: Validation of a Short Form Assessment of Attitudes in Science Constructs for Fourth Grade

Journal of the Academy of Nutrition and Dietetics, 2017-09, Vol.117 (9), p.A66-A66

2017

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Organizational Systems Design Model for Improved Data-Driven Decision Making in Undergraduate Nutrition Science Programs

Journal of the Academy of Nutrition and Dietetics, 2017-09, Vol.117 (9), p.A70-A70

2017

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Development of Flavor Descriptors for Pawpaw Fruit Puree: A Step Toward the Establishment of a Native Tree Fruit Industry

Family and consumer sciences research journal, 2006-12, Vol.35 (2), p.118-130

2006

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FoodMASTER: Utilizing Hands-On, Food-Based Lessons to Introduce New Foods in the Preschool Classroom

Journal of the American Dietetic Association, 2011-09, Vol.111 (9), p.A52-A52

2011

Volltextzugriff (PDF)

FoodMASTER Summer Science Camp Experience Impacts Participants' Attitudes towards Nutrition and Cooking

Journal of the American Dietetic Association, 2013-09, Vol.113 (9), p.A_79

2013

Volltextzugriff (PDF)

Food-Based Science Curriculum Yields Better Gains in Nutrition Knowledge Versus Conventional Science Curriculum

Journal of the American Dietetic Association, 2012-09, Vol.112 (9), p.A50

2012

Volltextzugriff (PDF)

Creating Interactive Digital Lessons for Teaching Nutrition, Math and Science Concepts to 3rd-5th Graders

Journal of the American Dietetic Association, 2012-09, Vol.112 (9), p.A19

2012

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Effects of substituting pawpaw fruit puree for fat on the sensory properties of a plain shortened cake

HortTechnology (Alexandria, Va.), 2003, Vol.13 (3), p.442-444

2003

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Consumer Acceptance of Pawpaw (Asimina Triloba) Fruit Puree as a Fat-Reducing Agent in Muffins, Compared to Muffins Made with Applesauce and Fat

Family and consumer sciences research journal, 2001-03, Vol.29 (3), p.281-287

2001

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Developing Food Products and Enthusiastic Learners

Journal of nutrition education and behavior, 2005, Vol.37 (1), p.45-45

2005

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Crafting the Redesign of Undergraduate Dietetics Education Programs

Journal of the American Dietetic Association, 2013-09, Vol.113 (9), p.A_52

2013

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Implementation of a Food-Based Science Curriculum Improves 4th Grade Educator's Self-Efficacy for Teaching Nutrition

Journal of the American Dietetic Association, 2013-09, Vol.113 (9), p.A_77

2013

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Evaluation of Nutrition Knowledge in Eighth Grade Students in Eastern North Carolina (NC) Based on NC Healthy Living Standards

Creating An Appetite for Nutrition Science: Evaluation of a Food-based Professional Development Workshop for 6-8th Grade Teachers

Food-Based STEM Education in rural Southern US Promotes Science-learning

Importance of Mathematics Practice in Food and Nutrition Science Education

Designing and Delivering Effective Food and Nutrition Professional Development for K-12 Educators

Food Ecology Promotes Efficient Use of Science Education Community Resources

SPICE-ing up STEM: A Qualitative Study of K-8 Teachers’ Perceptions of a Food-STEM Practice Workshop

Utilizing Food and Nutrition to Create Authentic Mathematics Learning

Food-Based Science Curriculum Yields Better Gains in Nutrition Knowledge Versus Conventional Science Curriculum

FoodMASTER Summer Science Camp Experience Impacts Participants’ Attitudes towards Nutrition and Cooking

Simplifying Science with FAN Cards: Creating and Utilizing Mini Food Science Lessons to Excite Learner Curiosity

The FoodMASTER Initiative Deep South Network: Impacting STEM Education Learning Environments with Food-Based Activities

FoodMASTER Small Bites: Creating Videos to Introduce Food and Nutrition Science Lessons

The Importance of Improving Underserved and Underrepresented Minority Youths’ Attitudes Toward Science: Validation of a Short Form Assessment of Attitudes in Science Constructs for Fourth Grade

Organizational Systems Design Model for Improved Data-Driven Decision Making in Undergraduate Nutrition Science Programs

Development of Flavor Descriptors for Pawpaw Fruit Puree: A Step Toward the Establishment of a Native Tree Fruit Industry

FoodMASTER: Utilizing Hands-On, Food-Based Lessons to Introduce New Foods in the Preschool Classroom

FoodMASTER Summer Science Camp Experience Impacts Participants' Attitudes towards Nutrition and Cooking

Food-Based Science Curriculum Yields Better Gains in Nutrition Knowledge Versus Conventional Science Curriculum

Creating Interactive Digital Lessons for Teaching Nutrition, Math and Science Concepts to 3rd-5th Graders

Effects of substituting pawpaw fruit puree for fat on the sensory properties of a plain shortened cake

Consumer Acceptance of Pawpaw (Asimina Triloba) Fruit Puree as a Fat-Reducing Agent in Muffins, Compared to Muffins Made with Applesauce and Fat

Developing Food Products and Enthusiastic Learners

Crafting the Redesign of Undergraduate Dietetics Education Programs

Implementation of a Food-Based Science Curriculum Improves 4th Grade Educator's Self-Efficacy for Teaching Nutrition

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