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California Culinary School Graduates' Perspectives on Their Education Programs
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Robert Baradaran – ProQuest LLC, 2024
The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…
Descriptors: College Graduates, Student Attitudes, Cooking Instruction, Foods Instruction
African Immigrant Students' Participation in Canadian Health-Promoting Schools
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Nyika, Lawrence – Health Education Journal, 2022
Background: Students are key stakeholders in schools, and their participation in the work of health-promoting schools (HPS) is crucial. This study focused on African immigrant students to Canada, who face the unique challenge of navigating unfamiliar school systems. The purpose of the study was to understand how immigrant students imagined, felt…
Descriptors: Foreign Countries, Blacks, Immigrants, Minority Group Students
A Qualitative Investigation of College Student Perceptions of Their Nutrition Environment: Recommendations for Improvement
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Skelton, Kara R.; Evans, Retta R. – American Journal of Health Education, 2020
Background: College is the first environment in which students are responsible for making all decisions relating to their eating and exercise behaviors. Of all contributing factors to overweight and obesity, one main influence seems to be the environment. Purpose: This study explored college students' perceptions of their nutrition environment on…
Descriptors: College Students, Student Attitudes, Nutrition, College Environment
Do High School Students Participate in Second Chance Breakfast Programs?
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Grannon, Katherine Y.; Nanney, Marilyn S.; Wang, Qi; Larson, Nicole; Hearst, Mary O.; Berge, Jerica; Caspi, Caitlin E. – Journal of School Health, 2020
Background: Breakfast consumption often decreases as youth get older. The School Breakfast Program (SBP) provides an opportunity to intervene and increase breakfast consumption, especially among high school students. Methods: Project breakFAST implemented an expanded breakfast service at 12 high schools. In this longitudinal evaluation, school…
Descriptors: High School Students, Breakfast Programs, Grade 9, Grade 10
West Indian Immigrant Women: The Higher Education Lived Experiences of Undergraduate and Graduate Students at Florida Atlantic University
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Lalla, Shireen – ProQuest LLC, 2019
This phenomenological study explored the perceptions and lived experiences of female West Indian immigrant students as they academically and socially acculturated while attending Florida Atlantic University (FAU). Snowball techniques were employed to select 11 female immigrant West Indian undergraduate and graduate students living in southeastern…
Descriptors: Females, Immigrants, College Students, Acculturation
Exploring Trends and Barriers to Implementation of Branding and Marketing Concepts in the School Nutrition Setting
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Castillo, Alexandra; Nettles, Mary Frances – Journal of Child Nutrition & Management, 2012
Purpose/Objectives: The purpose of this research study was to identify perceptions, practices, advantages, and barriers to implementation of branding concepts in school nutrition (SN) programs. Methods: Seven SN directors participated in an expert panel session to discuss trends and barriers to implementation of branding concepts in SN programs.…
Descriptors: Student Participation, Personality Traits, Food, Dining Facilities