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Lengyel, Jennifer G.; Cramer, Nan; Oceguera, Amanda; Pigao, Lana – Journal of Applied Research on Children, 2015
A recent series of emails and phone calls from parents concerned about the sugar content of Houston Independent School District's school breakfasts revealed that a new issue had risen to the surface. This prompted us to look closely at the sugar content of our breakfast items. School districts participating in the National School Breakfast Program…
Descriptors: Child Health, Nutrition, Food, Breakfast Programs
Shah, Nirvi – Education Week, 2011
The author reports on the U.S. Department of Agriculture's plan to look closely at whether the food-service-management companies running many school cafeterias are passing along all the discounts and rebates they receive from their suppliers to the districts that hire them. The plan to probe companies will begin in August, said Alison Decker, a…
Descriptors: Food Service, Audits (Verification), Federal Regulation, Grants
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Cohen, Juliana F. W.; Rimm, Eric B.; Austin, S. Bryn; Hyatt, Raymond R.; Kraak, Vivica I.; Economos, Christina D. – Journal of School Health, 2014
Background: Whole grain (WG) options are often limited in schools, which may impact rural, low-income students who rely on school meals for a substantial portion of their food intake. This study examined the changes in the availability and quantity of WG and refined grain foods offered in schools participating in the Creating Healthy, Active and…
Descriptors: Food Service, Intervention, Lunch Programs, Rural Schools
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Cluss, Patricia A.; Fee, LuAnn; Culyba, Rebecca J.; Bhat, Kiran B.; Owen, Kay – Journal of School Health, 2014
Background: Schools can play a major role in prevention and intervention for childhood obesity. We describe changes in elementary school cafeteria lunch sales patterns resulting from nutritional improvements in menu offerings that were part of a community-wide focus on health. Methods: Elementary school lunch sales data were collected for 1 week…
Descriptors: Elementary Schools, Nutrition, Food Service, Food Standards
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Nanney, Marilyn S.; Olaleye, Temitope M.; Wang, Qi – Health Education & Behavior, 2012
Background: This study tested the feasibility and acceptability of adding a reimbursable snack that meets the Institute of Medicine nutrition recommendations to an afterschool homework program for middle school students. Methods: Snack menu was developed and administered to students attending an afterschool homework program over 12 weeks. In…
Descriptors: Homework, Program Effectiveness, Pilot Projects, Food Service
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Hoffman, Jessica A.; Agrawal, Tara; Carter, Sonia; Grinder, AnnMarie; Castaneda-Sceppa, Carmen – NHSA Dialog, 2012
One approach to halting the childhood obesity epidemic has been the modification of foods available to children during the school day. In recent years there has been an increased focus on obesity prevention efforts among children ages birth to 5 and the role of child care settings in prevention efforts. Head Start serves as an important venue for…
Descriptors: Food Service, Obesity, Low Income, Prevention
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Moore, Louella – Administrative Issues Journal: Education, Practice, and Research, 2012
Public colleges and universities today are more than institutions of academic study. They play a role in the economic and social life of their communities by engaging in partnerships aimed at enhancing their scope and brand image. This paper suggests these partnered activities do more than just manage costs and replace state support during…
Descriptors: Public Colleges, Higher Education, Partnerships in Education, Interaction
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Randall, G. Kevin; Brandes, Kendra; Choi, Chang-Ok; Collins, Nina; Dallmeyer, Martha; Davidson, Jeannette; Newell, Amanda – Journal of Family and Consumer Sciences, 2010
Accountability for student success is at an all-time high in higher education; programs are challenged to actively engage students through significant learning experiences for cognitive, affective, and behavioral change. Family and consumer sciences departments are poised to lead the way in developing and modeling educational practices that result…
Descriptors: Food Service, Consumer Science, Quality of Life, Educational Practices
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Wyker, Brett A.; Jordan, Patricia; Quigley, Danielle L. – Journal of Nutrition Education and Behavior, 2012
Objective: Application of the Transtheoretical Model (TTM) to Supplemental Nutrition Assistance Program Education (SNAP-Ed) evaluation and development and validation of an evaluation tool used to measure TTM constructs is described. Methods: Surveys were collected from parents of children receiving food at Summer Food Service Program sites prior…
Descriptors: Structural Equation Models, Self Efficacy, Nutrition, Parents
Belew, Rachel – Educational Facility Planner, 2012
One might assume that, within the walls of a school, it is the shared responsibility of the school nurse, guidance counselor, physical fitness instructor, and food services staff to protect student health. In truth, such an important responsibility also belongs, in very large part, to the educational facility planner and school maintenance staff.…
Descriptors: Educational Facilities Planning, School Maintenance, Pollution, Child Health
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Krehbiel, Lee E.; Meabon, Dave L. – American Educational History Journal, 2006
This article focuses on the origins, evolution, and social roles played by food service at colleges and universities. It emphasizes: (1) the gradual assumption of responsibility for housing and meals by universities during the medieval period; (2) the role of food service in the "collegiate way" philosophy so influential in British and…
Descriptors: Food Service, Role, Student Personnel Services, Colleges
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Bao, D. H.; Romeo, George C.; Harvey, Roberta – Education and Urban Society, 2010
This study examines the relationship between educational effectiveness, as measured by the New Jersey High School Proficiency Assessment (HSPA), and funding of school districts based on socioeconomic classification. Results indicate there is a strong relationship between performance in HSPA, socioeconomic classification, and the different sources…
Descriptors: Socioeconomic Status, Classification, Student Costs, Expenditure per Student
Wauchope, Barbara; Stracuzzi, Nena – Carsey Institute, 2010
Many families rely on U.S. Department of Agriculture (USDA)-funded school lunch and breakfast programs to make the family's food budget stretch, improving their food security throughout the school year. These programs feed about 31 million students annually. During the summer where schools are not in session, food security decreases. The USDA…
Descriptors: Children, Rural Areas, Food Service, Summer Programs
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Lubker Cornish, Disa; Askelson, Natoshia M.; Golembiewski, Elizabeth H. – Journal of Child Nutrition & Management, 2015
Purpose/Objectives: This study was designed to explore the professional networks of rural school food service directors (FSD), the resources they use for implementing the Healthy, Hunger-free Kids Act of 2010 (HHFKA), and their needs for information and support to continue to implement successfully. Methods: Rural FSD participated in an in-depth…
Descriptors: Administrators, Food Service, Rural Schools, Social Networks
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Biggs, Douglas – American Educational History Journal, 2016
The six Land Grant colleges and universities across the upper Midwest (Wisconsin, Minnesota, Nebraska, North Dakota State, South Dakota State, and Iowa State) all faced unprecedented challenges in the 1890s. The economic depression brought on by the Panic of 1893 saw budget cutbacks and lean times, but the "McKinley Prosperity," combined…
Descriptors: School Policy, College Presidents, Land Grant Universities, Agricultural Colleges
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