Much has been written about the style of lecturing that is adopted by lecturers in institutions of further and higher education. However, little has been written about interactions that take place in the informal settings of college and university campuses. Using an ethnographic approach, this paper presents an exploration of how students at the…

This article analyses fitness professionals' perceptions and understanding of their occupational education and pedagogical pursuance, framed within the emergence of a global fitness industry. The empirical material consists of interviews with personal trainers and group fitness instructors, as well as observations in their working environment. In…

This paper highlights factors that influence young people aged 13-15 years when purchasing food or drink within or beyond the school catering service. The paper draws from a qualitative study of secondary schools in Scotland, which varied in terms of relative socio-economic deprivation and density of food and drink businesses within a 10-min walk.…

Studies have shown that restaurant waitresses with hair ornamentation receive higher tips than waitresses without ornaments. However, the effect of such ornamentation on other behaviors has never been explored. In this study, the effect of a female interviewer's hair ornamentation on compliance with a survey request was examined. Male and female…

Research on the role of language in multilingual workplaces, where English is often adopted as a lingua franca (ELF), shows that language practices influence socialization and interpersonal communication, frequently creating issues such as asymmetrical sharing of information, language clusters, or thin communication. Similarly to other…

Purpose: The purpose of this paper is to examine how students' participation in an integrated school food program was related to the development of components of food and health-related action competence (F & HRAC). These components were understood to be the knowledge, insight, motivation, ownership and social skills that made students able to…

Health-related knowledge has been assumed to inform lifestyle choices for school-aged students. A "health-promoting school" provides the conceptual framework for this intervention. A large boarding school developed, implemented and refined a Nutritional Symbol System for their dining hall. The effectiveness of this social marketing…

Objective: The study investigated the barriers and facilitators to, and the extent of the implementation of, the New South Wales (Australia) "Healthy School Canteen Strategy". Design: A purposeful sample was used and data were collected using a mixed method approach. Setting: Two primary and two secondary government schools from a low…

Objective: The present study investigated stakeholders' reactions to the introduction of a traffic light food classification system in primary and secondary school canteens. Design: Interviews and focus groups were conducted with stakeholders approximately 18 months after the introduction of the traffic light system, followed by telephone and…

This article discusses the role of culture in language teaching and provides activities for introducing culture in the classroom, focusing on teaching context and methodology to integrate culture. The authors outline five activities that can be adapted to the language level and interests of students. Instructions for each activity include language…

In Australia, school canteens are an integral part of the school environment and an ideal site to encourage healthy eating. However, when the canteen is not supported within the school system, healthy menus may be difficult to implement. The aim of this study was to investigate school canteens and their place within the school system in primary…

This study was designed to investigate the reflective comments of 55 first grade children regarding their experiences in kindergarten and first grade. Data collection involved a conversational interview during which children voiced their reflections and comparisons on specific issues (e.g. friends, teacher, learning) they had encountered during…

Purpose: The purpose of this study was to investigate the views of school staff on a nutrition health project implemented via an ICT-based learning environment in a secondary school (7th to 9th grades). Design/methodology/approach: The study was a part of the wider European Network for Health Promoting Schools programme (ENHPS; since 2008, Schools…

Purpose: Social, physical and temporal characteristics are known to influence the eating experience and the effectiveness of nutritional policies. As the school meal service features prominently in UK nutritional and health promotion policy, the paper's aim is to investigate the characteristics of the primary school dining context and their…

This paper describes the different methods used to evaluate individually configurable multimedia materials developed for the Horizon project, a program designed to increase employment opportunities for students with disabilities or learning difficulties. The project established a working cafe/restaurant in East London staffed by the students. Part…