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Cornman, Stephen Q.; Zhou, Lei; Howell, Malia R.; Young, Jumaane – National Center for Education Statistics, 2018
This First Look report introduces new data for national and state-level public elementary and secondary revenues and expenditures for fiscal year (FY) 2016. Specifically, this report includes the following school finance data: (1) revenue and expenditure totals; (2) revenues by source; (3) expenditures by function and object; (4) current…
Descriptors: Income, Expenditures, Educational Finance, Public Schools
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Ahmed, Selena; Byker Shanks, Carmen; Lewis, Martin; Leitch, Alicia; Spencer, Caitlin; Smith, Erin M.; Hess, Dani – International Journal of Sustainability in Higher Education, 2018
Purpose: Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability solutions. An experiential learning project was implemented as part of two university courses in a…
Descriptors: Food, Wastes, Sustainability, Higher Education
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Stokes, Nathan; Arendt, Susan W. – Journal of Child Nutrition & Management, 2018
Purpose/Objectives: The purpose of the study was to determine types and frequency of local food products purchased by schools as part of FTS programs and to identify whether differences in purchasing exist relative to school size (number of lunches served). Methods: A valid and reliable questionnaire was developed from qualitative interviews with…
Descriptors: Food Service, Food, Purchasing, School Personnel
Begalle, Mary – School Planning & Management, 2002
Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)
Descriptors: Automation, Breakfast Programs, Computer Software, Computer Uses in Education
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Kinkead, Joyce; Curtis, Kynda – Journal of Service-Learning in Higher Education, 2018
The value of service-learning as a high-impact educational practice in college courses is further documented here through client-centered student projects seeking to increase SOLE food-- sustainable, organic, local, and ethically produced--on the Utah State University campus. Honors students enrolled in a Think Tank series of courses in Science,…
Descriptors: Service Learning, Honors Curriculum, Sustainability, Universities
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Riley, Tracy; Douglas, Scott Roy – TESL Canada Journal, 2016
While service learning platforms hold great potential for adult learners of English as an additional language (EAL), there has been little research to date related to the impact of these programs on adult newcomers' linguistic and social development. The Multicultural Café was a food service learning platform for adult EAL learners operated over a…
Descriptors: Adult Students, Service Learning, English (Second Language), Second Language Instruction
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Schober, Daniel J.; Carpenter, Leah; Currie, Venita; Yaroch, Amy L. – Journal of School Health, 2016
Background: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. Methods: This evaluation…
Descriptors: Food, Health Behavior, Cooking Instruction, School Districts
Berg, Celeste – Sustainable Endowments Institute (NJ1), 2013
Sustainable food and dining is a popular topic on college and university campuses. Popular areas of focus include equipment upgrades in the kitchen, installation of campus or community gardens, and streamlining existing campus recycling operations, such as by converting campus vehicles to run on used vegetable oil from the dining hall. Research…
Descriptors: Educational Finance, Food Service, Campuses, Financial Support
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Wang, Shutao; Dong, Xuan; Mao, Yaqing – Asia Pacific Education Review, 2017
This study aimed to determine if boarding on campus benefited left-behind children's social-emotional competence (SEC). We developed a SEC scale for the Chinese context and culture using exploratory factor analysis, confirmatory factor analysis, and reliability analysis. Data were collected from 6638 school-aged children from 74 rural boarding…
Descriptors: Foreign Countries, Boarding Schools, Social Development, Emotional Development
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Linsenmeyer, Whitney; Kelly, Patrick; Jenkins, Steve; Mattfeldt-Berman, Mildred – Journal of Child Nutrition & Management, 2013
Purpose/Objectives: The purpose of this study was to explore the school food environment of charter schools in Saint Louis, Missouri. The objectives were to: (1) describe the participation of charter schools in the National School Lunch Program and (2) describe the prevalence of competitive foods in charter schools. Methods: School administrators…
Descriptors: Charter Schools, Lunch Programs, National Programs, Participation
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Bybee, Jacquelyn; Cavenaugh, Brenda S. – Journal of Visual Impairment & Blindness, 2013
The Randolph-Sheppard Business Enterprise Program provides employment for more than 2,300 entrepreneurs who are legally blind across the United States. Moreover, these entrepreneurs employ an additional 14,000 people, of whom almost 2,000 are visually impaired or have other disabilities (Rehabilitation Services Administration [RSA], 2010). With…
Descriptors: National Surveys, Administrators, State Programs, Blindness
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Rushing, Keith – Journal of Child Nutrition & Management, 2017
Purpose/Objectives: The purpose of the project was to develop a research based resource to support SN professionals in effectively utilizing KPIs to manage their programs. Methods: This project consisted of four phases. In Phase 1, a think tank of eight school nutrition professionals identified the general topic areas and format for the resource.…
Descriptors: Nutrition Instruction, Program Descriptions, Program Effectiveness, Case Studies
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Spruance, Lori Andersen; Myers, Leann; O'Malley, Keelia; Rose, Donald; Johnson, Carolyn C. – Health Education & Behavior, 2017
Background: Consumption levels of fruits and vegetables (F/V) among children/adolescents are low. Programs like school-based salad bars (SB) provide children/adolescents increased F/V access. Aims: The purpose of this study was to examine the relationship between SB use and individual and school-level factors among elementary and secondary school…
Descriptors: Children, Adolescents, Lunch Programs, Nutrition
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Berman, Danielle; Burdg, Jinee – Journal of Child Nutrition & Management, 2017
The FNS Research Corner provides a continuing series to summarize recently completed and current research conducted by the U.S. Department of Agriculture's Food and Nutrition Service (FNS) in the area of child nutrition. For further information, contact the Office of Policy Support (OPS) at (703) 305-2117. Links to published studies and reports as…
Descriptors: Elementary Schools, Program Evaluation, Pilot Projects, Nutrition
US House of Representatives, 2011
This paper presents the Committee on Education and the Workforce's hearing on the costs associated with the recent reauthorization of federal child nutrition programs. Individuals typically think of costs in terms of dollars and cents; however, as is often the case with federal laws and regulations, there is an additional cost that can't be…
Descriptors: Costs, Federal Programs, Nutrition, Lunch Programs
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