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Rachel Guidugli


4NE-1FSO

Kentucky 4-H: Thriving in Natural Resources

5/16/2024 (new)
Authors: Rachel Guidugli, Deana Reed

Positive youth development in 4-H doesn't just happen, the 4-H Thriving Model is used to predict the way that 4-H has its positive impact on youth development. This worksheet focuses on the developmental context and youth thriving portions of the 4-H Thriving Model. This resource is intended for agents and volunteers to use when intentionally designing programs to promote high quality positive youth development experiences in Natural Resources.

Departments: 4-H Programs
Series: 4-H Natural Resources: Entomology (4NE series)
Size: 749 kb
Pages: 7



4SO-1FSO

Kentucky 4-H: Thriving in Science, Engineering and Technology

5/16/2024 (new)
Authors: Rachel Guidugli, Deana Reed

Positive youth development in 4-H doesn't just happen, the 4-H Thriving Model is used to predict the way that 4-H has its positive impact on youth development. This worksheet focuses on the developmental context and youth thriving portions of the 4-H Thriving Model. This resource is intended for agents and volunteers to use when intentionally designing programs to promote high quality positive youth development experiences in Science Engineering Technology (SET).

Departments: 4-H Programs
Series: 4-H Science, Engineering, and Technology: Other (4SO series)
Size: 741 kb
Pages: 6



4YA-1FSO

Kentucky 4-H: Youth Thriving in Action

5/16/2024 (new)
Authors: Rachel Guidugli, Deana Reed

What Does the 4-H Thriving Model Look Like in Action? Developmental Contexts and Youth Thriving for Programming

Departments: 4-H Programs
Series: 4-H Youth Development: Positive Youth Development (4YA series)
Size: 841 kb
Pages: 4



4AA-1FSO

Kentucky 4-H: Thriving in Animal Sciences

5/8/2024 (new)
Authors: Rachel Guidugli, Deana Reed

positive youth development in 4-H doesn't just happen, the 4-H Thriving Model is used to predict the way that 4-H has its positive impact on youth development. This worksheet focuses on the developmental context and youth thriving portions of the 4-H Thriving Model. This resource is intended for agents and volunteers to use when intentionally designing programs to promote high quality positive youth development experiences in Animal Sciences.

Departments: 4-H Programs
Series: 4-H Animals and Poultry: Animal Science (4AA series)
Size: 708 kb
Pages: 5



4FE-1FSO

Kentucky 4-H: Thriving in Food & Nutrition

5/8/2024 (new)
Authors: Rachel Guidugli, Deana Reed

Positive youth development in 4-H doesn't just happen, the 4-H Thriving Model is used to predict the way that 4-H has its positive impact on youth development. This worksheet focuses on the developmental context and youth thriving portions of the 4-H Thriving Model. This resource is intended for agents and volunteers to use when intentionally designing programs to promote high quality positive youth development experiences in Foods and Nutrition Programming.

Departments: 4-H Programs
Series: 4-H Citizenship, Community Involvement: Citizenship (4FE series)
Size: 851 kb
Pages: 6



4HO-1FSO

Kentucky 4-H: Thriving in Healthy Living

5/8/2024 (new)
Authors: Rachel Guidugli, Deana Reed

Positive youth development in 4-H doesn't just happen, the 4-H Thriving Model is used to predict the way that 4-H has its positive impact on youth development. This worksheet focuses on the developmental context and youth thriving portions of the 4-H Thriving Model. This resource is intended for agents and volunteers to use when intentionally designing programs to promote high quality positive youth development experiences in Healthy Living.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Energy: Other (4HO series)
Size: 721 kb
Pages: 6



4DG-1LO

Introduction to agriCULTURE

8/31/2023 (new)
Authors: Rachel Guidugli, Isaac Hilpp, Ashley Osborne, Misty Wilmoth

According to the U.S. Department of Education International Strategy Report (2012- 2016), in order for youth to succeed in the 21st century workplace, they must develop knowledge and understanding of other countries, cultures, languages, and perspectives. The overall mission of 4-H is to provide opportunities for youth and adults to work together to create sustainable community change. This is accomplished within three primary

Departments: 4-H Programs, Ag Programs
Series: 4-H Natural Science: Wildlife and Fisheries (4DG series)
Size: 19.84 mb
Pages: 54



4LE-08OO

Why Extension Abroad Matters at Home

11/4/2021 (new)
Authors: Rachel Guidugli

In order for U.S. universities and colleges to remain competitive and innovative forces for the greater good in a rapidly changing world, Cooperative Extension Systems (CES) must continue to globalize to serve new and more diverse audiences, provide enriching opportunities that produce global citizens, and strengthen long-term institutional capacity.

Departments: 4-H Programs
Series: International Program (4LE series)
Size: 225 kb
Pages: 3



4LE-09LO

Chinese Dumplings

11/4/2021 (new)
Authors: Rachel Noble

Dumplings are a type of food that is prepared and enjoyed all over the world. Dumplings can be a stuffing wrapped in a thin dough or pieces of dough cooked in boiling water. Dumplings can be boiled, fried, steamed and prepared in many different ways. Just like bread, dumplings probably arose independently in several cuisines. And in all likelihood, they were invented as a way to stretch a small amount of meat to feed more people.

Departments: 4-H Programs, Community and Leadership Development
Series: International Program (4LE series)
Size: 325 kb
Pages: 5



4LE-10LO

Argentina: Empanadas

11/4/2021 (new)
Authors: Nicole Breazeale, Rachel Guidugli

Empanadas are hand-held pies stuffed with a variety of delicious fillings that are extremely common in Latin America. Rich and poor alike serve them for impromptu dinners, stick them in lunch boxes, and enjoy them at public gatherings. Home cooks teach their children to make empanadas using special family recipes, but they also buy them from a multitude of shops, where you can often find a dizzying array of filling options (both sweet and savory). Sometimes they are fried and sometimes they are baked.

Departments: 4-H Programs, Community and Leadership Development
Series: International Program (4LE series)
Size: 630 kb
Pages: 9