The Youth Risk Behavior Survey (YRBS) is an epidemiologic surveillance system that was established by the U.S. Centers for Disease Control and Prevention (CDC) to help monitor the prevalence of behaviors that not only influence youth health, but also put youth at risk for the most significant health and social problems that can occur during…

Concern over increased childhood obesity has spurred various school-based interventions. However, these interventions often have little positive effect and may inadvertently contribute to unhealthy behaviors during weight loss attempts. Indeed, a general emphasis on appearance and weight (rather than health) can promote eating disordered…

This Education Policy Brief examines the latest research and statistics regarding childhood obesity. In addition to providing an overview of current trends and effects of childhood obesity, this brief considers the reasons for the increase in obesity rates among children, as well as the latest federal and state initiatives created to combat…

Background: Childhood obesity is a national epidemic that disproportionately affects Hispanic children. Evidence suggests that increased acculturation among this population adversely affects diet and other healthy lifestyle characteristics, leading to higher rates of overweight and obesity. Healthy lifestyle characteristics must be understood in…

With the need for rapid school reform amid changes in socioeconomic and political situations, evidence abounds that today's school principals operate in a stress-strained environment. Participants of this study identified at least a form of stress on the job. More than 96% claimed to have experienced work-related stress at a level they believed…

This courseware evaluation rates the Nutri-Calc microcomputer program developed by CAMDE of Tempe, Arizona. (The program--not included in this document--consists of Nutri-Calc, which calculates total nutritional intake and Recommended Daily Allowances, and Calorie-Magic, which calculates individual ideal caloric intake.) Part A describes…

This workshop was designed to provide opportunities for health professional schools to gain from an understanding of: (1) the major issues which face nutrition education; (2) promising practices in nutrition education from leaders in the field; (3) the need for nutrition education for all health professions; and (4) nutrition education curriculum…

The primary purpose of this study was to develop a proposed conceptual framework for a semester course in nutrition and foods for vocational home economics at the secondary level. A questionnaire was developed and sent to three groups of Texas educators: homemaking teachers, teacher educators, and nutrition professors. The instrument obtained…

This menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes…

This booklet provides information regarding the use of universal free breakfast programs and guidance to schools that wish to start such a program. Written for school officials and breakfast advocates, the guide discusses the benefits of a universal free school breakfast program, the options available, and basic operational issues, so that…

This courseware evaluation rates the "Grab a Byte" program developed by tne National Dairy Council. (The program--not included in this document--is divided into three sections: Grab-a-Grape uses a quiz-show format to examine students' knowledge of food groups; Nutrition Sleuth reinforces students' nutrient knowledge; and Have-a-Byte…

Milwaukee Area Technical College, Wisconsin, has four campuses, each with its own food service operation that, combined, serve nearly 3,000 people daily. Several food service-related programs are part of the curriculum. Cost containment and customer satisfaction are the two overriding goals of the food service programs. (MLF)

Food service energy research identifies food service methods and equipment that save energy while maintaining food quality, especially nutrition. This article discusses (1) research findings; (2) applications of these findings, including energy management policies, and energy-efficient equipment and recipes; and (3) efforts to educate students…

A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)

Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)