16 pages., Article #:3RIB3, via online journal., Research on the family mealtime has shown its importance for youths' dietary attitudes and behaviors. Youths who have more frequent family meals often have more healthful dietary behaviors. However, little is known about the context and processes related to how family mealtimes affect youths' dietary behaviors. To address this gap, we examined the context of family mealtimes and parent socialization that occurs during family meals through mealtime observations and interviews. Family mealtimes are valued by parents, and our findings can be useful to Extension professionals in educating parents and families regarding shaping of family mealtimes, feeding strategies, and nutrition.
Hendrickson, Lori (author), Jokela, Rebecca Hagen (author), Gilman, Janene (author), Croymans, Sara (author), Marczak, Mary (author), Zuiker, Virginia S. (author), and Olson, Patricia D. (author)
Format:
Journal article
Publication Date:
2010-08
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 179 Document Number: C35998
5 pages, Social media usage has precipitated changes in Cooperative Extension’s delivery of programs to amplify involvement with selected audiences and it is important that we craft relevant content for a variety of audiences. Current research tells us that social media and related content can enrich education and can create broader audiences for programming. Resources like blogs, podcasts, and geofilters have shown to be received positively by a wide range of audiences and have created greater rates of engagement.
Yet, one platform that has received limited attention is TikTok, perhaps due to TikTok’s mixed reviews in educational systems. With current trends showing that 48% of 18-29 year olds are using the app, we believe that TikTok has great potential for connecting audiences with research-based information and engaging previously unreached communities.
11 pages, Research suggests participating in youth hands-on cooking programs, like those offered by Extension and 4-H, can improve nutrition behaviors and reduce the risk for obesity. We surveyed [STATE] Extension professionals (n = 127) to explore factors (e.g., employee characteristics, resources, county demographics) related to offering youth hands-on cooking programs and curricula used. Over 2/3 of participants offer programs and reported creating their own curriculum. More years of experience, having received Extension Specialist training, and increased confidence were positively related to offering these programs. Results suggest training could increase confidence and program implementation and standard curricula may be needed.
Collins, Olivia P. (author / Doctoral student in Family Life Education and Consultation, College of Human Ecology, Kansas State University, Manhattan, KS) and Doctoral student in Family Life Education and Consultation, College of Human Ecology, Kansas State University, Manhattan, KS
Format:
Journal article
Publication Date:
1986
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 82 Document Number: C04902
