Brigham, E.K. (author), Donohue, George A. (author), Morris, J.R. (author), and Tichenor, Phillip J. (author)
Format:
Report
Publication Date:
1959
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 9 Document Number: B01349
Notes:
AgComm Teaching, St. Paul, Minnesota: Agricultural Extension Service, Institute of Agriculture, University of Minnesota, 17pp (Extension Methods Series No. 4)
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: D08630
Notes:
Located in Review of Extension Studies, volumes for 1946-1956, U.S. Department of Agriculture, Washington, D.C., Summary of research report. Office of Extension Studies, New York State Agriculture Extension, Ithaca. 27 pages.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 10 Document Number: B01391
Notes:
AgComm Teaching, St. Paul, Minnesota: Agricultural Extension Service, University of Minnesota, 22pp. Review of Extension Research 1946/47-1956, Extension Service Circular 506, U.S. Department of Agriculture, Washington, D.C.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: D08641
Notes:
Located in Review of Extension Studies, volumes for 1946-1956, U.S. Department of Agriculture, Washington, D.C., Summary of research report. New York State College of Agriculture Extension, Ithaca. 5 pages.
Pages 75-76 in Extension Circular 532, Review of Extension Research, January through December 1959, U.S. Department of Agriculture, Washington, D.C. Summary of thesis for master of science degree in extension education, Cornell University, Ithaca, NY. 1959. 178 pages.
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.
