World Diabetes Day (November 14) offers a wonderful opportunity to educate elementary children about the power they have to control their health. First lady Michelle Obama has urged Americans to educate themselves about childhood obesity, which is often associated with the onset of type II diabetes (Rabin 2010). The authors developed activities to…

This article advances the literature on assessment of EFNEP's effectiveness. Factor analysis of Behavior Checklist items were performed to arrive at a parsimonious set of constructs used to assess the effects of program attributes on participants' behavior change. Based on the data from Michigan EFNEP, the use of constructs demonstrated a robust…

A quasi-experimental design consisting of pretest, posttest, and delayed posttest comparison control group was used. Nutrition knowledge and behaviors were measured at pretest (time 1) posttest (time 2) and delayed posttest (time 3). General Linear Model (GLM) repeated measure ANCOVA results showed that youth who received nutrition education…

Background: A US federal mandate that school districts devise and implement local wellness policies (LWPs) has potential widespread impact on the nutritional content of foods and beverages available in schools and on the amount of physical activity that students engage in; however, evidence concerning the mandate's effectiveness is limited. This…

This article examines the role of multi-level partnerships in implementing Faithful Families Eating Smart and Moving More, a faith-based health promotion program that works with low-resource faith communities in North Carolina. This program incorporates a nine-lesson individual behavior change program in concert with policy and environmental…

Research concerning rate and extent of tenderization has focused on beef or lamb. However, it is critical to understand these processes in pork, especially as retailers move towards minimally processed or non-enhanced product. The objectives of this experiment were to evaluate the textural properties of pork (firmness and tenderness) by examining…

This article talks about the School Nutrition Association's 2008 Back to School Nutrition Trends Report that was released on August 19. According to the report, the trend towards more healthful school meal choices continues this fall with district nutrition programs emphasizing whole grains, fruits, and vegetables while cutting back on trans fats,…

This paper focuses on how people working in the Swedish food production industry engage in in-service training by means of computer-mediated communication. The empirical material consists of archived chat log files from a course concerning quality assurance and food safety hazards control in the preparation and handling of foodstuff. Drawing on…

The primary goal of the Summer Food Service Program (SFSP) is to provide nutritious meals to children in low-income areas when school is not in session. This issue of "Nourishing News" focuses on SFSPs. The articles contained in this issue are: (1) Is Your Summer Food Program Financially Fit? (Jean Zaske); (2) Keeping the…

Over the past few years, several food recalls, such as for beef and peanut products, have affected schools. It is especially important that recalls affecting schools be carried out efficiently and effectively because young children have a higher risk of complications from food-borne illnesses. GAO was asked to determine how federal agencies (1)…

Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…

This article suggests that those interested in advocating healthier school lunches use a "School Lunch Lottery" to convince parents and administrators that change is necessary. During the lottery, key players are invited to experience one of three different school lunch options--a typical school lunch; a healthy bag lunch; and a school cafeteria…

Objective: The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel. Methods: A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to assess changes in knowledge,…

School nutrition directors face challenges on many fronts, from changing nutrition standards to addressing community interest in sustainability and local food sourcing. Programs are constantly changing to meet these new demands. How does a school business administrator know which changes will affect his/her school nutrition program positively? The…

The TV broadcast of "Jamie's school dinners" in 2005 prompted action throughout the UK to improve the standards of school meals. A public debate continues across the media around changes, resistance to them and consequences. This article draws upon the findings of a one-year ESRC-funded project on the English school dinners debate, which…