Publication Date
In 2025 | 0 |
Since 2024 | 6 |
Since 2021 (last 5 years) | 16 |
Since 2016 (last 10 years) | 48 |
Since 2006 (last 20 years) | 124 |
Descriptor
Food | 230 |
Food Standards | 230 |
Nutrition | 113 |
Food Service | 74 |
Safety | 59 |
Foods Instruction | 52 |
Nutrition Instruction | 46 |
Dietetics | 42 |
Eating Habits | 38 |
Foreign Countries | 37 |
Health Promotion | 35 |
More ▼ |
Source
Author
Bryan, Frank L. | 3 |
Stevenson, Clinton D. | 3 |
Alcorn, Michelle | 2 |
Barker, Ellen | 2 |
Chriqui, Jamie F. | 2 |
Cole, Kerri | 2 |
Guthrie, Joanne | 2 |
Hamm, Michael W. | 2 |
LaBorde, Luke | 2 |
Naeve, Linda | 2 |
Nayak, Roshan | 2 |
More ▼ |
Publication Type
Education Level
Audience
Practitioners | 13 |
Teachers | 11 |
Students | 4 |
Policymakers | 3 |
Researchers | 2 |
Parents | 1 |
Location
Michigan | 5 |
Pennsylvania | 5 |
Texas | 4 |
United States | 4 |
Canada | 3 |
Japan | 3 |
United Kingdom | 3 |
Arkansas | 2 |
Australia | 2 |
California | 2 |
China | 2 |
More ▼ |
Laws, Policies, & Programs
Child Nutrition Act 1966 | 3 |
National School Lunch Act 1970 | 2 |
Americans with Disabilities… | 1 |
Healthy Hunger Free Kids Act… | 1 |
National School Lunch Act 1946 | 1 |
Omnibus Budget Reconciliation… | 1 |
Assessments and Surveys
Texas Essential Knowledge and… | 1 |
What Works Clearinghouse Rating
Sella-Weiss, Oshrat – International Journal of Language & Communication Disorders, 2022
Background: Texture-modified foods (TMF) is a common intervention for improving swallowing safety and efficiency for people with dysphagia. Non-standardized texture classification (NSTC) of foods is used worldwide. However, as this study documents, it can introduce a lack of clarity and confusion over definitions that can potentially harm…
Descriptors: Physical Disabilities, Eating Disorders, Human Body, Food Standards
Carley Kratz; Aaron McKim; Gregory Bonito – Natural Sciences Education, 2024
The overarching goal of this impact project is to make mycology accessible to more agriscience educators and students. Lesson plans were prepared to link core competencies and science standards to the Wild-Foraged Mushroom certification. Incorporating mycology into the classroom has many benefits, including discussions on food safety and…
Descriptors: Lesson Plans, Certification, Food, Food Service
Morán, Paloma – Biochemistry and Molecular Biology Education, 2023
Outreach activities give high school students an opportunity to better understand the techniques and strategies used by researchers. Here is an experience with high school students designed to familiarize them with genetic methodologies. Students have been challenged to discover whether restaurant beef burgers are made with female or male beef.…
Descriptors: High School Students, Science Activities, Scientific Research, Genetics
Larin, Kathryn A. – US Government Accountability Office, 2023
The U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) administers the school meal programs that provide nutritious, lowcost meals to about 30 million children each day, according to USDA fiscal year 2019 data. School food authorities participating in the National School Lunch Program or the School Breakfast Program must comply…
Descriptors: Lunch Programs, Breakfast Programs, Food, Purchasing
Patricia Cazón; Eduardo Morales-Sanchez; Gonzalo Velazquez; Manuel Vázquez – Journal of Chemical Education, 2022
In recent years, the food industry has been undergoing major changes driven by new social and environmental demands. Nowadays, biodegradable packaging is perceived as the most feasible alternative for food packaging. Great efforts are being devoted to the development of new materials from agro-industrial wastes and byproducts that are opening new…
Descriptors: Undergraduate Study, Chemistry, Science Education, Laboratory Experiments
Biing-Hwan Lin; Travis A. Smith; Joanne F. Guthrie – US Department of Agriculture, 2023
Since 2005, the Dietary Guidelines for Americans (DGA) has recommended that whole grains comprise at least half of total grain consumption. This study used nationally representative food consumption datasets (spanning 1994-2018) to examine trends in whole-grain intakes before and after the establishment of this recommendation. Trends were examined…
Descriptors: Eating Habits, Nutrition, Food Standards, Food Service
Ellen C. L. Montarroyos; Eduardo Y. Nakano; Kelb Bousquet-Santos – Journal of American College Health, 2024
To comparatively analyze nutrient intake and dietary adequacy on weekdays (WKDs) and weekends (WKNs) among undergraduate students. Participants: University students (N = 210), 18-30 years old. Methods: A two-day food record was used. Intake of energy, macronutrients, micronutrients and fiber were calculated, without and with an adjustment for 2000…
Descriptors: Undergraduate Students, Dietetics, Nutrition, Eating Habits
Alcorn, Michelle; Paez, Paola; Watkins, Tracee; Cole, Kerri – Journal of Child Nutrition & Management, 2020
Purpose/Objectives: The purpose of this study was two-fold: (1) determine commonly used procedures for milk served in locations other than the cafeteria during breakfast service; and (2) examine the effectiveness of these practices in maintaining recommended milk temperatures. Methods: A national sample of 110 school nutrition directions selected…
Descriptors: Breakfast Programs, Food, Nutrition, Food Standards
Silva, Alexandre; Junqueira, Luís; Truninger, Mónica; Delicado, Ana; Csenki, Eszter; Fehér, Ágnes; Ózsvári, László; Szakos, Dávid – Health Education Journal, 2023
Objective: According to the World Health Organisation's estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study…
Descriptors: Foreign Countries, Safety, Food, Food Standards
Kristin E. Fjaera; Ratib Lekhal; Sølvi Helseth; Milada Småstuen Hagen; Samira Lekhal – Health Education Journal, 2024
Aim: This study sought to investigate the relationship between knowledge and the practical application (including grocery lists, meal plans and food-related pedagogical plans) of Norwegian national guidelines for food and meals in kindergartens, together with the quality of food served in adherence to these guidelines. The study also examined the…
Descriptors: Foreign Countries, Kindergarten, Food, Eating Habits
Vieta Annisa Nurhidayati; Sunhee Seo – Psychology in the Schools, 2024
This study identified the influence of parents' perceived risks and benefits on children's avoidance of street food near schools in Indonesia. It also assessed how food risk knowledge and trust in food sellers influence risk - benefit perceptions and the moderating effect of school type. An online survey was conducted with 576 parents of…
Descriptors: Foreign Countries, Elementary Schools, Parents, Parent Influence
Arnold, Nicole; Yang, Lily; Boyer, Renee – Journal of Extension, 2020
An infosheet series titled "Safe Processing, Safe Food" has been developed and branded. The series is composed of peer-reviewed infosheets depicting conventional and emerging food processing technologies (FPTs) used to make foods safer. The goals of developing the infosheet series were to help Extension educators and, subsequently, the…
Descriptors: Food, Food Service, Food Standards, Safety
Raviv, Ayala; Aflalo, Ester – Athens Journal of Education, 2022
The study aimed to examine the effectiveness of two intervention programs in improving dietary habits in two groups of preschool and fifth-grade students. The programs were tailored to the target age group. The composition of each of the children's breakfasts that were brought from home was recorded both before and after the intervention program.…
Descriptors: Nutrition, Nutrition Instruction, Health Education, Eating Habits
Rembles, Jessica; Vollmer, Rachel L. – Journal of Family and Consumer Sciences, 2020
Fathers of preschoolers (N 47) responded to six open-ended questions regarding snacks via Qualtrics to understand how fathers perceive snacks. Most fathers were White (85%), well educated (72% had bachelor's degree or higher), and married (98%). Content analysis was applied to survey responses, and themes were identified. Three overarching themes…
Descriptors: Preschool Children, Fathers, Food, Parent Attitudes
Hristova, Eleonora – Primary Science, 2022
The author gives some simple but effective suggestions on 'going green' at home, including: (1) Get your children to love the outdoors; (2) Eat healthy and organic; (3) Reduce organic waste by composting; (4) Teach your children about the three Rs of recycling; and (5) Minimise your water consumption. Trusted adults modelling good eco-practices…
Descriptors: Sustainable Development, Conservation (Environment), Ecology, Quality of Life