Numbered Publications by Rachel Guidugli
4YA-1FSO: Kentucky 4-H: Youth Thriving in Action
Rachel Guidugli, Deana Reed | May. 16, 2024 (New)
What Does the 4-H Thriving Model Look Like in Action?
Developmental Contexts and Youth Thriving for Programming
4NE-1FSO: Kentucky 4-H: Thriving in Natural Resources
Rachel Guidugli, Deana Reed | May. 16, 2024 (New)
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.
4SO-1FSO: Kentucky 4-H: Thriving in Science, Engineering and Technology
Rachel Guidugli, Deana Reed | May. 16, 2024 (New)
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).
4AA-1FSO: Kentucky 4-H: Thriving in Animal Sciences
Rachel Guidugli, Deana Reed | May. 8, 2024 (New)
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.
4FE-1FSO: Kentucky 4-H: Thriving in Food & Nutrition
Rachel Guidugli, Deana Reed | May. 8, 2024 (New)
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.
4HO-1FSO: Kentucky 4-H: Thriving in Healthy Living
Rachel Guidugli, Deana Reed | May. 8, 2024 (New)
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.
4DG-1LO: Introduction to agriCULTURE
Rachel Guidugli, Isaac Hilpp, Ashley Osborne, Misty Wilmoth | Aug. 31, 2023 (New)
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
4LE-10LO: Argentina: Empanadas
Nicole Breazeale, Rachel Guidugli | Nov. 4, 2021 (New)
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.
4LE-08OO: Why Extension Abroad Matters at Home
Rachel Guidugli | Nov. 4, 2021 (New)
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.
4LE-09LO: Chinese Dumplings
Rachel Guidugli | Nov. 4, 2021 (New)
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.
