Purpose/Objectives: The purpose of this project was to develop and validate a survey that will enable school nutrition (SN) directors and managers to identify and address issues affecting the non-participation of high school students in the National School Lunch Program (NSLP). Methods: The research was conducted in two phases. Qualitative data…

The "Morbidity and Mortality Weekly Report" ("MMWR") Series is prepared by the Centers for Disease Control and Prevention (CDC). Data presented by the Notifiable Disease Data Team and 122 Cities Mortality Data Team in the weekly "MMWR" are provisional, based on weekly reports to CDC by state health departments. This…

Healthy gourmet offerings are fast becoming the norm at college dining halls around the country. At a time when the children of Baby Boomers are hitting higher education in record numbers, college officials have scrambled to accommodate their picky palates and their insistence for healthier meals than were served to past generations. At the same…

Our study critically examines social and environmental messages in a range of visual sites educating about rainforest environments. We focus primarily on the Rainforest Cafe, an international series of rainforest-themed edutainment restaurant/stores, whose inherent contradictions between consumption and conservation are quite disturbing when…

The current study investigated the effects of task-clarification, and manager verbal and graphic feedback on employee busing times at a pizza restaurant. Using an ABC design, task-clarification was provided in a memo, which described the process, priority, and goal time of busing. The busing time decreased slightly, from an average of 315 seconds…

Background: This study sought to elucidate students' perceptions of school food environments and to assess correlations between perceptions and purchasing and consumption behaviors at school. Methods: Seventh and ninth graders (n = 5365) at 19 schools in multiethnic, low-income California communities participating in the Healthy Eating Active…

Objective: In order to address increasing health care costs associated with obesity, this study sought to determine prevalence of overweight and obesity and examine eating behaviors, food choices, health beliefs, and attitudes of university employees. Participants and Methods: An online survey was distributed to greater than 3,800 faculty and…

Three faculty members from three different professional disciplines outline strategies to engage first-year students in a team-taught, multidisciplinary first-year experience course. The theme of the discussed section is titled food for thought...and action. Assignments are grounded in theories of cooperative and experiential learning. Tentative…

Schools are often in need of low-cost, high-impact strategies to improve student behavior in school common areas. While many behavior management programs exist, there are few resources available to guide the implementation of these programs and ensure they are grounded in evidence-based strategies. Therefore, the current study had two primary…

Using data from the 1980 to 2003 panels of the Consumer Expenditure Survey, this article examines purchasing decisions in father-headed single-parent families. Single-father expenditures are compared to both married-parent expenditures and single-mother expenditures on 17 broad categories of household-level goods and services. Multivariate…

This article describes the Dim Sum and Chinese Restaurant Project undertaken by 6-year-old kindergarten children in Hong Kong. The article discusses the importance of listening, observing, and documenting children's actions to meet their needs and interests. The kindergarten program that participated in this project is a nonprofit kindergarten…

This article reports that students are likely to see a sharp increase in the cost of on-campus meal plans this fall, as rising food prices have sent some college food-service operations into deficits and have forced many to get creative with their fixed budgets. As the cost of food has soared, many dining halls have focused more on reducing…

Students' perceptions of school safety and experiences with bullying were examined in a large Canadian cohort of 5,493 girls and 5,659 boys in Grades 4 to 12. Results indicate notable differences in when and where students felt safe based on their own perceptions of safety and their own experiences with bullying, particularly across elementary and…

Objectives: This teaching idea enables students to (1) access and analyze fast food nutrition facts information (Calorie, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content); (2) decipher unhealthy and healthier food choices from fast food restaurant menus for better meal and diet planning to reduce obesity and minimize…

This article explores the efficacy of virtual environments representing situations that are emotionally significant to patients with eating disorders (ED) to modify depression and anxiety levels both in these patients and in controls. Eighty-five ED patients and 108 students were randomly exposed to five experimental virtual environments (a…