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Direct linkDanielle Helminger; Kimberly Hartmann – Journal of Occupational Therapy, Schools & Early Intervention, 2024
Mealtime is an essential occupation that occurs daily in the school setting for all learners. This study explored how school occupational therapy practitioners address mealtime challenges using a one-group, convergent mixed methods design. Participants were school occupational therapy practitioners who service pre-K to 5th-grade students. Data…
Descriptors: Occupational Therapy, Allied Health Personnel, Employee Attitudes, Educational Environment
Dresler, Emma; Anderson, Margaret – Health Education, 2019
Purpose: Young people drinking to extreme drunkenness is a source of concern for policy makers and health promoters. There are a variety of community groups who appear to respond to the alcohol-related problems. The purpose of this paper is to investigate the working practices and relationships among local community groups as part of the…
Descriptors: Risk, Drinking, Alcohol Abuse, Health Behavior
Uggioni, Paula Lazzarin; Salay, Elisabette – Journal of Nutrition Education and Behavior, 2013
Objective: The objective of this study was to develop a validated and reliable questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants and commercial kitchens. Methods: Non-probabilistic samples of individuals were interviewed in the city of Campinas, Brazil. Questionnaire items…
Descriptors: Validity, Reliability, Questionnaires, Food Service
Pleitner, Aaron M.; Chapin, Travis K.; Hammons, Susan R.; Stelten, Anna Van; Nightingale, Kendra K.; Wiedmann, Martin; Johnston, Lynette M.; Oliver, Haley F. – Journal of Food Science Education, 2015
Developing novel, engaging courses in food safety is necessary to train professionals in this discipline. Courses that are interactive and case-based encourage development of critical thinking skills necessary for identifying and preventing foodborne disease outbreaks. The purpose of this study was to assess the efficacy of a case study…
Descriptors: Food, Safety, Food Standards, Critical Thinking
Capalbo, Mike A. – American School & University, 2011
Today's education institution kitchens are colorful and inviting, designed with curvature and stainless steel to compete with local restaurants, offering more variety and efficiency to the demanding health-conscious "Generation Me" consumer who is short on time and big on selection. In short, campus eateries are less "cafeteria" and more "cafe."…
Descriptors: Food Service, Energy Conservation, Dining Facilities, Educational Facilities Design
McArthur, Laura H.; Holbert, Donald; Forsythe, William A., III – Journal of Family and Consumer Sciences, 2007
Microbial foodborne illnesses are a public health problem in the United States. Americans are patronizing restaurants three or more times a week and college students are frequently employed in food service; therefore, this study assessed compliance with and awareness of food safety recommendations among 460 college students. Compliance was…
Descriptors: Knowledge Level, Student Characteristics, Safety, College Students
Peer reviewedHine, Susan; Thilmany, Dawn; Kendall, Pat; Smith, Ken – Journal of Extension, 2003
A survey of 500 food service managers in Colorado, Wyoming, and Montana (28% responded) indicated that 72% would be more likely to hire workers with training in food safety; 50% were willing to pay higher wages to those trained; and 93% were willing to hire trained welfare-to-work participants. However, there remain barriers to hiring welfare…
Descriptors: Dining Facilities, Employment Practices, Food Service, Personnel Selection
