The National School Lunch Program provides nutritious and inexpensive lunches, but low participation and food waste are challenges in many schools. Interventions aim to improve participation in the program, but little is known about how students' perceptions affect their participation. This study explored how middle school students in a rural…

The purpose of this study was to evaluate the Good Food for Oxford Schools (GFOS) program by assessing perceptions of Child Nutrition Program (CNP) staff. This evaluation was completed to provide insights to support continued quality improvement of the program, and to explore the potential impact of the program on the students and teachers in the…

This action research study examined the feasibility of an iron-rich school nutrition program on student Lexile scores while controlling for gender, race, and socioeconomic status. The study employed a quasi-experimental research design in which independent intact groups served as either comparison group (students not exposed to the implementation…

Background: Research suggests that negative peer interactions that compromise student safety and wellbeing often occur in spaces at school that are not easily visible, not adequately monitored, overcrowded and/or relatively unstructured. In a large online survey conducted in Swedish schools by the anti-bullying organisation, Friends, a small…

This article describes an example of a decision-making in nutrition unit that was transformed when students were provided an opportunity to drive the curriculum and extend their learning beyond the classroom.

Much attention has been paid to the role of effective instruction in classroom settings and there is compelling evidence that teacher clarity, student engagement, feedback, and active supervision are keys to student success. In positive behavior interventions and support (PBIS) schools, these principles are applied school-wide with students…

Background: We assessed the cost-effectiveness and student outcomes related to providing breakfast in the classroom (BIC) setting versus breakfast in the traditional school cafeteria (Cafe). Methods: The sample included 2906 African American and Hispanic students attending urban elementary and middle schools in a city in the Northeastern United…

Background: Breakfast consumption often decreases as youth get older. The School Breakfast Program (SBP) provides an opportunity to intervene and increase breakfast consumption, especially among high school students. Methods: Project breakFAST implemented an expanded breakfast service at 12 high schools. In this longitudinal evaluation, school…

As we work with students within teacher education and secondary contexts, we face an ever-growing disconnect over what should be taught or valued in the learning environment: Is it the memorization of content or the acquisition of skills related to being better citizens? As professors of social studies and literacy education and a teacher of…

Childhood obesity continues to be a major concern in the United States, warranting a comprehensive approach. However, the majority of research studies continue to neglect the influence of peers on dietary behaviors. The present descriptive study aimed to provide information about the ways peers directly shape dietary choices via food exchanges…

The spread of the COVID-19 pandemic has caused a huge impact on education worldwide. Many countries have therefore suspended classes for pandemic prevention. As the situation of COVID-19 pandemic prevention and control in China has gradually improved, elementary and middle schools have started to resume classes. To guarantee the resumption of…

Background: The purpose of this study was to assess the effect of a school-based nutrition program using a cafeteria environment intervention and classroom nutrition education on self-reported fruit and vegetable (FV) consumption, self-efficacy to select FV, and preference for healthy foods. Methods: Using quasi-experimental pre-post design with 3…