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Glynn-Adey, Parker – College Teaching, 2021
In this teaching commentary, we describe a re-positioning of office hours from private faculty offices to public spaces such as student centers and cafes. We argue that this shift promotes faculty-student interaction, lowers barriers to help-seeking behavior, and facilitates collaboration among students. We highlight the power dynamics of private…
Descriptors: College Faculty, Teacher Student Relationship, Dining Facilities, Educational Facilities
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Alkhathami, Areej Ali; Duraihim, Areej Turki; Almansour, Fay Fallaj; Alotay, Ghada Abdulaziz; Alnowaiser, Hadeel Sami; Aboul-Enein, Basil H.; Chavarria, Enmanuel A.; Benajiba, Nada – American Journal of Health Education, 2021
Background: Beginning in 2019, the Saudi Government required restaurants to post caloric information on menus to facilitate informed meal choices by Saudi consumers. Purpose: To assess the impact on consumer food choices, leveraging TPB, related to caloric information on menus among restaurants in Saudi Arabia. Methods: A cross-sectional study…
Descriptors: Foreign Countries, Dining Facilities, Dietetics, Food
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Kabatas, Mustafa – African Educational Research Journal, 2021
Healthy nutrition is the main factor affecting the adaptation process of children to school regardless of their education level. Nutrition becomes more important in performance-based lessons such as music lessons. Studies conducted to improve education emphasize the importance of a healthy diet for students to improve school performance. Given…
Descriptors: Eating Habits, Health Behavior, Student Adjustment, Nutrition
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Tran, Tu Thien – International Journal of Multilingualism, 2021
This article examines the relationship between Pho, a type of Vietnamese soup, and Vietnamese national identity in the linguistic landscape of Edmonton, Alberta (Canada). The study suggests that Pho has not only been used by Vietnamese restaurants in Edmonton for indexical function but also for symbolic evocation associating with Vietnamese…
Descriptors: Food, Vietnamese People, Self Concept, Immigrants
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Dahlawi, Saad; El Sharkawy, Mahmoud F. – International Journal of Sustainability in Higher Education, 2021
Purpose: Municipal solid waste (MSW) consists mainly of several recyclable materials such as paper and cardboard. Inside the educational institutes, especially universities, MSW is generated from several facilities including offices and cafeterias. Without an effective management program, solid waste can have detrimental impacts on the…
Descriptors: Universities, Municipalities, Sanitation, Recycling
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Nolasco, Elaine; Vieira Duraes, Pedro Henrique; Pereira Gonçalves, Júlia; de Oliveira, Maria Cristina; Monteiro de Abreu, Lucijane; Nascimento de Almeida, Alexandre – International Journal of Sustainability in Higher Education, 2021
Purpose: Universities are an example of institutions that aggregate people around work/study who consume water, energy and produce waste daily in their activities, generating an impact on the environment. The purpose of this study is to determine the quantity, composition and recycling potential of waste generated at the Faculdade UnB Planaltina…
Descriptors: Universities, Sanitation, Wastes, Hazardous Materials
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Chiero, Jesse D.; Mobley, Amy R. – Journal of School Health, 2021
Background: The study objective was to determine impact of a Farm-to-School intervention on low-income, diverse elementary school students' nutrition-related attitudes, self-efficacy, behaviors, and locally grown vegetable choices. Methods: Six elementary schools within 1 US school district were equally assigned to 1 of 3 conditions--Local…
Descriptors: Program Evaluation, Intervention, Program Effectiveness, Low Income Students
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Walker, Elaine; Sutherland, Marcia E.; Coppola, Nanci; Williams-Barker, Annalesa – Journal of School Health, 2021
Background: We assessed the cost-effectiveness and student outcomes related to providing breakfast in the classroom (BIC) setting versus breakfast in the traditional school cafeteria (Cafe). Methods: The sample included 2906 African American and Hispanic students attending urban elementary and middle schools in a city in the Northeastern United…
Descriptors: Breakfast Programs, Cost Effectiveness, African American Students, Hispanic American Students
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Berggren, L.; Olsson, C.; Rönnlund, M.; Waling, M. – Cambridge Journal of Education, 2021
In Sweden, pupils eat tax-funded school lunches, often in the company of teachers. This article focuses on Swedish compulsory school grade (ages 7-15) teachers' (n = 823) perceptions of the school lunch in terms of intentions and daily practice. Analysis was based on written answers for an open-ended question that was part of a questionnaire…
Descriptors: Foreign Countries, Teacher Attitudes, Lunch Programs, Elementary School Teachers
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Dhillon, Sarah; Arendt, Susan – Journal of Child Nutrition & Management, 2021
Purpose/Objectives: This study assessed guardians' influencers and motivators for purchasing school lunch meals for their children; determined motivators for the decision to purchase using constructs of the Self-Determination Theory (SDT); and assessed relationships between influencers to purchase a school lunch meal, body mass index (BMI) of the…
Descriptors: Self Determination, Correlation, Purchasing, Decision Making
Cook, William Robert Amilan – Current Issues in Language Planning, 2021
This paper investigates the production of space and language policy in Ras Al Khaimah, a city in the United Arab Emirates. The paper builds on recent work in socio- and applied linguistics that has made use of sociospatial concepts from human geography. It argues that researchers should not only investigate space as a factor structuring language…
Descriptors: Language Planning, Second Language Learning, Foreign Countries, Applied Linguistics
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Danible, Kaitlin; Panizza, Chloe; Boushey, Carol; Kerr, Deborah; Zhu, Fengqing; Banna, Jinan C. – Journal of Extension, 2021
The mobile food record™ (mFR™) is a novel app that allows for the tracking of individual food waste and addresses the limitations of current methods to accurately quantify food waste. Extension educators may use data from the mFR™ to create educational initiatives for food waste prevention and education that may be implemented in settings such as…
Descriptors: Food, Measurement, Computer Oriented Programs, Extension Education
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Bae, Jaehan – Art Education, 2020
In this article, Jaehan Bae describes one of the assignments he created for an art methods course for education majors (preK-8). In it, Bae asked preservice teachers to research the food as well as other aspects of a culture of their choice. Through this assignment, he hoped the preservice teachers would "explore art and the world through…
Descriptors: Art Education, Preservice Teacher Education, Methods Courses, Education Majors
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Jones, Verity – British Educational Research Journal, 2020
Supporting young people with global crises mitigation strategies is essential, yet loaded with ethical dilemmas for the educator. This study explores whether young people will make ethical decisions regarding the sustainability of food choice in schools, and based on the processes identified, what educators' needs are in supporting transformative…
Descriptors: Ethics, Decision Making, Sustainability, Food
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Emerick, Mark R.; Hoffman, Brooke Y.; Kanno, Yasuko – Anthropology & Education Quarterly, 2020
In this article, we make a case for incorporating translanguaging pedagogy into the framework of Culturally Sustaining Pedagogy (CSP). Drawing on data from a one-year ethnographic study of an adult ESL program, we show how teachers believed in and attempted to create spaces for translanguaging and CSP but in practice fell short. We conclude that…
Descriptors: Code Switching (Language), English (Second Language), Second Language Learning, Second Language Instruction
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