This qualitative dissertation study took place in the midst of the COVID-19 pandemic. The purpose of this study was to examine the work of school food service professionals as this has implications for all school food service staff. Specifically, this study focused on the role of the cafeteria managers, through their practices, beliefs, the…

This article aims to analyze the thermal comfort of the courtyard/cafeteria of the Monsenhor José Gerardo Ferreira Gomes Full-Time High School (EEMTI), from the perspective of the Discomfort Index (DI). The research was guided by the theoretical assumptions defined by Professor Carlos Augusto de Figueiredo Monteiro (2003), who defined a…

Inappropriate behaviors often occur in non-classroom settings, such as lunchrooms, due to the increased volume of students with fewer supervising adults. As such, there is a need for effective and efficient behavior management interventions that can be implemented in these environments. To address frequent disruptions in an urban elementary…

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…