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Showing 1 to 15 of 41 results Save | Export
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Conner, David; Estrin, Hans; Becot, Florence – Journal of Extension, 2014
This article discusses High School Harvest (HSH), an Extension educator-led project in five Vermont schools to provide students with job training and food system education and to provide lightly processed produce to school lunch programs. One hundred and twenty-one students participated, logging 8,752 hours growing, harvesting, and processing…
Descriptors: Food Service, Extension Education, High School Students, Job Training
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Shanafelt, Amy; Magliocco, Brandon; Milbrath, Kathleen; Nanney, Marilyn; Caspi, Caitlin – Journal of School Health, 2019
Background: School breakfast is an important nutritional component of a student's day. Many schools operate a school breakfast program, but high schools have low rates of participation. This study aimed to investigate the economic impact on school food service, of expanding the school breakfast program to increase participation in high schools.…
Descriptors: Breakfast Programs, High Schools, Food Service, Rural Schools
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Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie – Journal of School Health, 2017
Background: The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards to increase healthy food offerings. A critical stakeholder in the implementation of standards is Food Service Directors (FSDs). We sought to examine FSDs' perspectives on revised school meal standards to…
Descriptors: Qualitative Research, Semi Structured Interviews, Food, Grounded Theory
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Thomson, Jessica L.; Tussing-Humphreys, Lisa M.; Martin, Corby K.; LeBlanc, Monique M.; Onufrak, Stephen J. – Journal of Nutrition Education and Behavior, 2012
Objective: Determine school characteristics associated with healthy/unhealthy food service offerings or healthy food preparation practices. Design: Secondary analysis of cross-sectional data. Setting: Nationally representative sample of public and private elementary, middle, and high schools. Participants: Data from the 2006 School Health Policies…
Descriptors: Food Service, High Schools, Legislators, Middle Schools
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Robert, Sarah A.; McEntarfer, Heather Killelea – Anthropology & Education Quarterly, 2014
Few studies explore teachers' involvement in school feeding, questioning gendered implications within a feminine and feminized profession. Ethnographic data from one public high school in Metropolitan Buenos Aires suggest that teachers' efforts to address student hunger added new work roles: food advocates/activists, food managers, and service…
Descriptors: Foreign Countries, Teacher Role, Food, Gender Differences
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Gosliner, Wendi – Journal of School Health, 2014
Background: This study assessed associations between selective school-level factors and students' consumption of fruits and vegetables at school. Better understanding of school factors associated with increased produce consumption is especially important, as students are served more produce items at school. Methods: This cross-sectional study…
Descriptors: Middle School Students, High School Students, Eating Habits, Food
Dufault, Timothy; Parsons, Meg – Council of Educational Facility Planners International, 2006
The new cafeteria at Hopkins High School in Minnetonka, Minnesota is part restaurant, part study hall, part lounge area and part health-food store. From the beginning, the superintendent and food service leaders planned the facility to ensure that balanced diets with quickly prepared, but healthy, foods are offered to students to help them…
Descriptors: Food Service, Nutrition, Holistic Approach, Food
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Haas, Jessica; Cunningham-Sabo, Leslie; Auld, Garry – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: The purpose of this study was to determine: (1) What foods high school students participating in the National School Lunch Program (NSLP) are discarding the most? (2) How much of these foods they are discarding? and (3) What are their perceptions towards school lunch? Methods: Researchers measured plate waste at two high…
Descriptors: Lunch Programs, Wastes, High School Students, Student Attitudes
Bolger, Deborah Ann – Techniques: Connecting Education and Careers (J1), 2008
The author teaches a high school program called Commercial Foods which is designed to prepare students for careers in the food service industry. The majority of students are special needs youth who generally will not go on to postsecondary education, so her emphasis is placed on workforce development and life skills. Students have resource…
Descriptors: Food Service, Vocational Education, High School Students, Special Needs Students
Seo, Dong-Chul – American Journal of Health Education, 2009
Background: Federal legislation requires local education agencies or school districts to develop a local wellness policy. No data-based research using a prospective cohort of a representative sample of secondary schools has been conducted to investigate the impact of the local wellness policy. Purpose: To investigate changes in school food…
Descriptors: Food Service, High Schools, Health Education, Federal Legislation
Kennedy, Mike – American School & University, 2007
At the Gates Chili High School near Rochester, New York, the cafeteria and kitchen are getting an overdue overhaul. Deep fryers and the fat-soaked foods that come dripping out of them are no longer welcome in the kitchens and dining halls of a growing number of the nation's schools and universities. Likewise, heavily marketed sugary soft drinks…
Descriptors: Obesity, Nutrition Instruction, Lunch Programs, Child Health
Bruce, Lady Anne; Chandler, Mark; Nichols, Raynette; Nevill, Becky – Research and Curriculum Unit, 2005
Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…
Descriptors: Vocational Education, Secondary School Curriculum, Time on Task, Competence
Durand, Linda; Early, Lanell; Wood, Becky Jolly – Research and Curriculum Unit, 2006
Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…
Descriptors: Vocational Education, Secondary School Curriculum, Time on Task, Competence
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Vecchiarelli, Stephanie; Takayanagi, Sumiko; Neumann, Charlotte – Journal of School Health, 2006
Poor dietary habits, rising rates of overweight students, and lack of oversight of vending contracts prompted the Los Angeles Unified School District (LAUSD) to develop and implement 2 of the most comprehensive nutrition policies in the country. The Healthy Beverage Resolution and Obesity Prevention Motion limit the types of and access to…
Descriptors: Student Attitudes, Nutrition, Dietetics, Obesity
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Whatley Blum, Janet E.; Davee, Anne-Marie; Devore, Rachel L.; Beaudoin, Christina M.; Jenkins, Paul L.; Kaley, Lori A.; Wigand, Debra A. – Journal of School Health, 2007
Background: The prevalence of childhood "overweight" and "at risk for overweight" has become a major public health concern. School food environments can affect key nutritional risk factors, especially in high schools where foods of poor nutrient value are pervasive in a la carte and vending programs. This study examines a la…
Descriptors: Food Service, Public Schools, High Schools, Nutrition
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