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Direct linkBlanck, Heidi M.; Yaroch, Amy L.; Atienza, Audie A.; Yi, Sarah L.; Zhang, Jian; Masse, Louise C. – Health Education & Behavior, 2009
There is growing interest in the usefulness of the workplace as a site for promotion of healthful food choices. The authors therefore analyzed data of U.S. adults (N = 1,918) who reported working outside the home and eating lunch. The majority (84.0%) of workers had a break room. About one half (54.0%) purchased lunch [greater than or equal] 2…
Descriptors: Nutrition, Food, Dining Facilities, Nutrition Instruction
Molaison, Elaine Fontenot; Carr, Deborah H.; Federico, Holly A. – Journal of Child Nutrition & Management, 2008
Purpose/Objectives: The purpose of this research was to explore the attitudes and barriers related to the implementation of the local wellness policy (LWP) in the elementary school setting. Methods: Researchers used a two-phase approach. Phase I included focus group interviews with school nutrition directors, principals, teachers, parents, and…
Descriptors: School Policy, Wellness, Physical Fitness, Barriers
Farrell, Elizabeth F. – Chronicle of Higher Education, 2002
Describes how college dining services are providing students with more nutrition information than ever, and finding much of it ignored in favor of pizza and french fries. (EV)
Descriptors: College Students, Dining Facilities, Eating Habits, Food Service
