Background: Obesity and associated chronic diseases are increasing in frequency in African populations that also have a high burden of disease from infectious diseases such as HIV/AIDS and tuberculosis. Obesity and diabetes mellitus are common in Swaziland, Southern Africa, where >10% of children under the age of five are already obese.…

Purpose/Objectives: The purpose of this study is to report the impact of the three-year middle school-based HEALTHY study on intervention school vending machine offerings. There were two goals for the vending machines: serve only dessert/snack foods with 200 kilocalories or less per single serving package, and eliminate 100% fruit juice and…

Objective: The study investigated the barriers and facilitators to, and the extent of the implementation of, the New South Wales (Australia) "Healthy School Canteen Strategy". Design: A purposeful sample was used and data were collected using a mixed method approach. Setting: Two primary and two secondary government schools from a low…

Purpose/Objectives: The purpose of this study was to determine changes in school nutrition programs and the school environment as reported by school nutrition directors who are following the U.S. Department of Agriculture's HealthierUS School Challenge (HUSSC) program. The objective was to determine before and after changes in the average lunch…

Many states and communities are in chronic fiscal crisis. It is no surprise that beleaguered educators are ever more open to offers of corporate "partnerships" that might bring in additional money for their schools. Unfortunately, many school-business partnerships are little more than marketing arrangements that have few benefits for…

The current face of the dairy manufacturing industry has changed from its traditional conception. Industry emphasis is moving away from traditional dairy products, such as fluid milk, ice cream, and butter, and moving toward yogurts, dairy beverages, and value-added products incorporating ingredients derived from milk and whey. However, many…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the essential elements in the final stage of supplying food and drink--the point at which these items are served and sold to the customer. The document begins with an…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the key management functions needed to implement an effective purchasing and supply policy. The document begins with an introduction and advice on how to use the unit. The…

Hotel management students in Hong Kong (n=65) reported that foundation courses were essential to their careers, but 61% had problems understanding the curriculum. Causes were cultural differences in food styles and/or the fact that most Cantonese-speaking students were learning in their second language (English) and most of the multicultural…

Purpose: The purpose of this study was to compare nutrient content and cost of home-packed lunches to nutrient standards and prices for reimbursable school lunches. Methods: Researchers observed food and beverage contents of 333 home packed lunches at four north Texas elementary schools. Nutritionist Pro was used to analyze lunches for calories,…

This manual is intended to help create and sustain good relations between purchasers and suppliers of foods and related products. It is designed to guide anyone involved in the purchasing function: purchasing officers and managers in medium and large establishments, food and beverage managers, catering managers, chefs, caterers, restaurateurs,…

This essay reviews the history of school commercialization in the USA and the forms that it has taken over time, with particular attention paid to research measuring the scope and variety of commercialization trends in US public schools. The implications of commercialization activities such as those that promote the consumption of nutritionally…

The Texas Nutrition Education and Training Program (NET) provides: (1) workshops to teach children about good eating habits in school and in child care facilities; (2) a circulating NET library collection; (3) instructional and promotional materials on nutrition and food service management; (4) presentations, exhibits, and publications on…

This food production, management, and services curriculum guide provides information needed by teachers. It begins with a list of the competencies and subcompetencies that are the essential elements and the sub-elements prescribed in the Texas Administrative Codes for Vocational Home Economics. Each chapter consists of teaching strategies. They…