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50 results

Article

✓ Peer Reviewed

Review (English): Christine Quarfood, The Montessori Movement in Interwar Europe: New Perspectives

Available from: Umeå University (Sweden) Library

Publication: Nordic Journal of Educational History, vol. 11, no. 1

Book reviews

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Abstract/Notes: Book review of, "The Montessori Movement in Interwar Europe: New Perspectives" by Christine Quarfood.

Language: English

DOI: 10.36368/njedh.v11i1.1033

ISSN: 2001-9076, 2001-7766

Article

Food for Thought

Publication: Montessori Education, vol. 5, no. 6

Pages: 14–15, 19

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Language: English

ISSN: 1354-1498

Article

Children and Food Preparation

Publication: Montessori Voices [Montessori Aotearoa New Zealand], no. 73

Pages: 14–15

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Abstract/Notes: includes recipe

Language: English

ISSN: 1178-6213, 2744-662X

Article

The Habit of Specializing in Children's Food

Available from: ISSUU

Publication: Tomorrow's Child, vol. 24, no. 1

Pages: 13–14

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Abstract/Notes: includes photo

Language: English

ISSN: 1071-6246

Article

Daily Living Activities, Food Preparation

Available from: University of Connecticut Libraries - American Montessori Society Records

Publication: The Constructive Triangle (1965-1973), vol. 6, no. 3

Pages: 39-52

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Abstract/Notes: Reprint from v. 1, no. 3 (May 1966)

Language: English

ISSN: 0010-700X

Article

Food for Thought: Speculation on the Role of Nutrition in Montessori Classrooms

Available from: University of Connecticut Libraries - American Montessori Society Records

Publication: Public School Montessorian, vol. 12, no. 2

Pages: 25

Public Montessori

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Language: English

ISSN: 1071-6246

Article

Good Food: Make Sure It Stays at the Top of the Agenda

Publication: Public School Montessorian, vol. 19, no. 1

Pages: 22

Public Montessori

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Abstract/Notes: School wellness legislation

Language: English

ISSN: 1071-6246

Article

✓ Peer Reviewed

Evaluating Student Food Selections After a Nutrition Education Intervention in a Montessori Community School

Available from: The Annals of Family Medicine

Publication: The Annals of Family Medicine, vol. 20, no. Supplement 1

Pages: Submission 3129

Montessori schools, Nutrition education

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Abstract/Notes: Context: Schools are unique sites for nutrition education interventions due to their ability to provide educational activities as well as meals, allowing for observation of behavior change. Nutrition education and physical activity awareness programs implemented in the school setting have the potential to positively impact students’ eating habits. Eating habits are developed at a young age, but few efforts have been made to deliver and assess education interventions in the pre-K through grade 3 age group. Objective: The purpose of this study was to evaluate student food selections before and after a nutrition education intervention was implemented in a Montessori school. Human Subjects Review: Approved as non-regulated research by the UTSW IRB. Study Design: Retrospective exploratory analysis. Setting: A single Montessori community school with students in grades pre-K through grade 3. Instrument: Aggregate lunch food selection data, including total food items offered and total food items left over, via daily production records. Main Outcome Measures: Records were collected from three school years to compare the food acceptability – the percent of food item taken from the total offered - of fruit (F), vegetable (V), F&V, 0% milk, 1% milk, and all milks before and after the implementation of the intervention program. Food acceptability served as a proxy for food consumption. Results: In all years, fruit (82.88%) and all milks (81.74%) were well accepted by students, but vegetables (62.00%) were not. The study found that from year 1 to year 2, there were statistically significant (p <0.0001) decreases in intake in all categories. This trend continued when comparing year 1 to year 3. Conclusions: Prior studies show that even in successful interventions, when vegetable or F&V intake does increase, changes are minimal. These findings corroborate the difficulties prior studies have demonstrated in changing students’ food selections for the better, particularly regarding vegetable consumption. This analysis of production records showed a decline in acceptability of foods over the three years. It is unclear if these changes are directly related to the instructional program, due to the presence of confounding factors. Future studies should attempt to reevaluate nutrition education and subsequently conduct a plate-waste study for a more accurate representation of food consumption before and after an intervention.

Language: English

DOI: 10.1370/afm.20.s1.3129

ISSN: 1544-1709, 1544-1717

Article

✓ Peer Reviewed

Associations Between Cultural Food Competence and Classroom Nutrition Practices in Montessori Teachers

Available from: ScienceDirect

Publication: Journal of the Academy of Nutrition and Dietetics, vol. 123, no. 9, Supplement

Pages: A22

Cultural awareness, Montessori method of education - Teachers, Nutrition education, Teachers

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Abstract/Notes: Learning Outcome: Upon completion, participants will be able to describe the relationship between Montessori teachers’ cultural food competence, teacher-parent communication and classroom nutrition practices. || Objective: Assess relationships between Montessori teachers’ cultural food competence, teacher-parent nutrition communication, perceived nutrition beliefs and classroom nutrition practices || Design: Pre-test data was obtained from participants enrolled in The T.E.A.C.H. Study, a nutrition program for Montessori teachers, using validated questionnaires to assess nutrition knowledge (NK), nutrition teaching self-efficacy (NTSE),teaching practices, teacher-parent communication (TPC), classroom food practices, & cultural food competence (CFC). ||Participants: Teachers (n=98) were recruited from Montessori schools across the US. Subjects were predominantly female (98%), White (84.7%), non-Hispanic (57.1%). || Statistical Analysis: Descriptives and correlations conducted using SPSS v.26 || Results: CFC was positively associated with TPC (r=.396, p<.001), NTSE (r=.233, p=.021), & providing nutrition education (r=.292, p=.004). However,few teachers "strongly agreed" that they provide nutrition education in their classrooms (14.3%), while the majority had low CFC (67.4%) and reported low amounts of TPC (77.8%). Furthermore, teachers had low NK (average score: 65%)which was positively correlated with NTSE (r=.478, p<.001) and low-fat/sugar food intake (r=.295, p=.003). NK was inversely associated with TPC (r=.270, p=.007), sugary drinks intake (r=-.249, p=.014), using food rewards (r=-.507, p<.001) & permitting unhealthy foods (r=-.356, p<.001). || Conclusion: Montessori teachers’ cultural food competence may impact teacher-parent communication and classroom practices. Teachers with higher cultural competence were more likely to discuss nutrition with parents and provide nutrition education; however, paradoxically nutrition knowledge was inversely associated with teacher-parent communication. With ethnic diversity increasing in schools, cultural nutrition programs would be beneficial to improve teachers’ classroom nutrition practices and parent communication.

Language: English

DOI: 10.1016/j.jand.2023.06.066

ISSN: 2212-2672

Article

Food Balancing and the Staying Power of Eating

Publication: Tomorrow's Child, vol. 24, no. 3

Pages: 25

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Abstract/Notes: includes 1 figure

Language: English

ISSN: 1071-6246

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