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Yon, Bethany A.; Johnson, Rachel K.; Berlin, Linda – Journal of Child Nutrition & Management, 2013
The offering of flavored milk in schools is a controversial topic. U.S. Department of Agriculture regulations now require that flavored milk in schools is fat-free. The perceptions, beliefs, and attitudes of 21 school nutrition directors (SNDs) about the offering and student acceptance of lower-calorie, flavored milk were explored using a focus…
Descriptors: Nutrition, Food, Administrator Attitudes, Focus Groups
McCaffrey, Kevin – School Library Journal, 2011
New Orleans's collective memory is often long and surprisingly detailed, and it can surface at unexpected moments. In the last few years, a taxi driver taking a fare to the airport has more than once fondly recalled "the librarians" or those "book people" as the first ones to hold a convention in New Orleans after Hurricane…
Descriptors: Conferences (Gatherings), Library Associations, Urban Areas, Dining Facilities
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Patel, Sheena M.; Gunn, Janelle P.; Merlo, Caitlin L.; Tong, Xin; Cogswell, Mary E. – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: The objective of this study was to assess consumer support for policies lowering the sodium content of cafeteria foods in schools. Methods: Data were used from 9,634 adults aged >18 years who responded to questions about sodium in general and in school foods in a 2010 national mail panel survey. Prevalence of consumer…
Descriptors: School Policy, Food Service, Food Standards, Nutrition
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Malik, Patricia Barrett; Anton, Patricia Wolfe – Journal of College and University Student Housing, 2013
Highly intelligent and capable high school students investigate their options for postsecondary education based on the strength of the institution's major courses of study, the size of campus, resources available for social activities, and a host of other criteria. The highly intelligent and capable high school student with a severe physical…
Descriptors: Physical Disabilities, Severe Disabilities, Models, College Students
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McClain, Arianna D.; Hekler, Eric B.; Gardner, Christopher D. – Journal of American College Health, 2013
Background: Previous research from the fields of computer science and engineering highlight the importance of an iterative design process (IDP) to create more creative and effective solutions. Objective: This study describes IDP as a new method for developing health behavior interventions and evaluates the effectiveness of a dining hall--based…
Descriptors: Dining Facilities, Intervention, Marketing, Health Behavior
Konkol, Stephanie M. – ProQuest LLC, 2013
Traditionally cooking is considered to be women's work, yet the vast majority of professional chefs, particularly in the upper echelons of restaurant work, are men. These curious gendered patterns stimulated interest in delving more deeply into the gendered nature of restaurant work. Existing research on this topic has concentrated on the front of…
Descriptors: Food Service, Service Occupations, Females, Sex Role
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Coborn, Jamie E.; Marquart, Len; Burgess-Champoux, Teri L.; Rosen, Renee A. – Journal of Child Nutrition & Management, 2015
Schools are recognized as ideal environments to promote and enhance the health of children. Previous research has shown a positive association exists between increased prevalence of family-style meals and children's health. Use of family-style service provides opportunities to improve children's overall health and well-being through increased…
Descriptors: Child Health, Health Promotion, Dining Facilities, Role Models
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Hartzell, Rebecca; Liaupsin, Carl; Gann, Candace; Clem, Sarah – Education and Training in Autism and Developmental Disabilities, 2015
This study examined the effectiveness, generalization, and maintenance of a multi-element intervention consisting of brief direct instruction social skill lessons, a prompting procedure, and a fading procedure to promote social engagement in an integrated lunchroom and playground setting for three elementary age students with developmental…
Descriptors: Inclusion, Generalization, Maintenance, Program Effectiveness
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Stockton, Susan; Baker, David – American Journal of Health Education, 2013
Background: Examining the beliefs about fast food and health, especially the consequences of fast food intake (FFI) on health, among college students will be a crucial factor in turning the tide on current morbidity and mortality statistics. Purpose: This article examines the results of a survey among Midwestern college-aged students about their…
Descriptors: College Students, Student Attitudes, Dining Facilities, Questionnaires
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Ruge, Dorte; Nielsen, Morten Kromann; Mikkelsen, Bent Egberg; Bruun-Jensen, Bjarne – Health Education, 2016
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…
Descriptors: Student Participation, Health Promotion, Health Education, Food
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Parks, Rodney L.; Evans, Brett A. – College and University, 2014
As adherents of vegetarianism and veganism form a dedicated minority within the United States and constitute comparatively greater proportions of the populations at U.S. colleges and universities, this qualitative study investigates the unique challenges these communities face in higher education. The exploratory study draws upon two sets of…
Descriptors: Higher Education, Nutrition, Qualitative Research, Barriers
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Serriere, Stephanie C. – Social Studies, 2014
Drawing on a three-year multimethod study of civic engagement within "Dewey Elementary," this article identifies the contextual supports of civic efficacy. In particular, it works to map the role of the teacher in supporting the civic action and efficacy of six fifth-grade girls who requested changes to the school's existing lunch plan.…
Descriptors: Social Studies, Teacher Role, Self Efficacy, Elementary School Students
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Dingman, Deirdre A.; Schulz, Mark R.; Wyrick, David L.; Bibeau, Daniel L.; Gupta, Sat N. – Journal of American College Health, 2014
Objectives: This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. Participants and Methods: In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey…
Descriptors: Food, Food Service, Food Standards, Nutrition
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Lowe, Maria R.; Byron, Reginald A.; Ferry, Griffin; Garcia, Melissa – Journal of Higher Education, 2013
This article describes a study that explored factors which influenced undergraduate students' perceptions of the racial climate at a predominantly white liberal arts university in the South. Mixed methods results suggest that race, aspects of the institutional climate, and frequent interracial dining experiences in the campus cafeteria…
Descriptors: Predictor Variables, Racial Attitudes, Student Attitudes, Undergraduate Students
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Shah, Aarushi H. – History Teacher, 2012
One spring afternoon, a group of young black students enter a local eating establishment with one modest desire--to sit with friends and enjoy a cup of coffee. They wait patiently, but are only served dirty looks, cold shoulders, and some choice words. Such an experience was not uncommon in Chicago in the early 1940s. Segregation, though illegal,…
Descriptors: Social Justice, African Americans, Racial Segregation, Civil Rights Legislation
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