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New cooking training significantly decreases sodium levels in Chinese take-out meals

While Chinese dishes are known to have one of the highest salt contents of all food categories, new research finds that a cooking training for Chinese take-out chefs and restaurant owners can result in substantial reductions in sodium in the foods they serve with no substantial loss of taste. This study was published today in Public Health Reports.





Shortlist for prestigious ESRC Celebrating Impact Prize 2016 announced

London, UK. The annual ESRC Celebrating Impact Prize is an opportunity to recognise and reward researchers whose work has made a real difference to society or the economy.

The prize is awarded to ESRC-funded social science researchers who have achieved impact through outstanding research, collaborative partnerships, engagement or knowledge exchange activities. 




Ethics & Responsibility

Sage is committed to upholding the integrity of the work we publish. The value of academic publishing relies on everyone involved behaving ethically. The following points are only intended to give a broad overview and are not exhaustive.


Publication of renowned American History archive completed

Sixty thousand primary source documents now available online from Adam Matthew Digital

Marlborough, UK, American History, 1493-1945 is now complete - providing teachers and researchers with access to thousands of exceptionally high-quality digital primary source documents from the renowned Gilder Lehrman Institute of American History, New York - one of the most important archives on American history in existence.


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