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…

Aim: This study aims to evaluate the impact of a novel multicomponent nutrition education program (United for Healthier Kids; U4HK) on the diet consumed during school lunch among preschool children. Methods: The program comprised four tools: hero plates, hero content, hero menus, and hero books and stickers. The program was implemented for 16…

Objective: To apply behavioral economics strategies (i.e., placement changes and signage) to nudge university students' healthy dining hall eating. Participants: A convenience sample of 4208 students exiting a university dining hall were asked to take a brief survey on meal selections. Methods: Three unique nudges (related to beverage, snack and…

The study was conducted to explore the existence of relationship between the academic learning of college students and their nutritional diets receive from the college mess. The data was collected through a Student Food Survey (SFS) (N =135) and structured interview (N = 6) among college students who had the lived experience of having meals from…

The use of non-face-to-face services and kiosks has expanded due to the development of information and communication technology and accelerated during the COVID-19 pandemic. In South Korea, the use of self-service kiosks has grown to about four times pre-pandemic levels. Therefore, it is pivotal for students with intellectual and developmental…

This qualitative dissertation study took place in the midst of the COVID-19 pandemic. The purpose of this study was to examine the work of school food service professionals as this has implications for all school food service staff. Specifically, this study focused on the role of the cafeteria managers, through their practices, beliefs, the…

Prior research has explored how international students' interactions with domestic students and with other international students predict their self-reported short-term outcomes, particularly in the context of the environmental challenges that international students may encounter. The present study builds upon this earlier work by using…

This article aims to analyze the thermal comfort of the courtyard/cafeteria of the Monsenhor José Gerardo Ferreira Gomes Full-Time High School (EEMTI), from the perspective of the Discomfort Index (DI). The research was guided by the theoretical assumptions defined by Professor Carlos Augusto de Figueiredo Monteiro (2003), who defined a…

Purpose/Objectives: Food discarded in school meal programs diminishes opportunities to nourish students and intensifies waste management burdens. Whole fruit waste poses problems in elementary school cafeterias in particular. Offering self-serve sliced fruits in bulk may increase the amount consumed and decrease food waste on a school level. This…

Background: Federal law requires water access in schools where meals are served. Schools report high rates of water accessibility in cafeterias, but observations indicate lower adherence. Although observation is costly, it permits a more detailed assessment of a water source to determine whether it provides effective access that encourages water…

Before Heritage Middle School began working with the Participate Learning team to connect lessons to real-world issues, the teachers and leadership had established a goal to encourage students to become more empathic about issues in their community. Although a handful of students and teachers who participated in the school's gardening club were…

Background: The National School Lunch and School Breakfast programs reduce food insecurity and improve dietary intake. During the COVID-19 pandemic, school meals were provided to all children at no cost, regardless of income. This policy is known as Healthy School Meals For All (HSMFA). The purpose of the study was to examine the feasibility of a…

Background: Nutritional interventions can help to develop healthy eating patterns during the transition to university, which is a critical transition for all college students. Purpose: This research aims to analyze eating behaviors and food choices through sustainable nutritional education interventions with college students from a multinational…

Inappropriate behaviors often occur in non-classroom settings, such as lunchrooms, due to the increased volume of students with fewer supervising adults. As such, there is a need for effective and efficient behavior management interventions that can be implemented in these environments. To address frequent disruptions in an urban elementary…

Objective To assess female collegiate cross-country runners' perspectives regarding sport-related health and the factors impacting eating behaviors. Participants/methods The Runner's Health Choices Questionnaire, a previously validated survey, was electronically distributed to female collegiate cross-country runners. Quantitative descriptive…