Research consistently describes the large percentage of community college students who struggle to meet their basic needs such as food and housing. These challenges may be exacerbated for students in rural communities. At the same time, we are also learning more about the connection between addressing students' basic needs and improving their…

In this paper, we describe an innovative design for a multidisciplinary service-learning course on supply chain management in the industrial distribution program housed in the College of Engineering at a large research university in Texas. The purpose of this course was to increase students' technical expertise and build a mindset and skills…

Foodborne illness is a major public health concern in the U.S. The CDC [Centers for Disease Control] estimates that approximately 48 million Americans become ill, 128,000 hospitalized, and 3,000 die of foodborne illnesses annually. Most of these illnesses are attributed to improper food handling. To meet the growing demand for food safety…

With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

Preservice teacher education candidates identified personal and professional benefits of participating in a service-learning project helping a food pantry, culminating in a 48-hour fast. At the end of the project, student reflections revealed that the service-learning component influenced participants' preconceptions about hunger.

Partnerships between community colleges and employers to create apprenticeships have been around for decades. These traditionally have covered fields like the building trades--electrical, construction and others--as well as heavy manufacturing like the automobile industry. Inspired partly by a new federal apprenticeship consortium--and $175…

It sounds tempting, especially in tough fiscal times: Hand over all the responsibility for food service management to a private company promising to provide nutritious and appetizing meals, keep up with increasingly complex regulations, and perhaps even make a profit. Privatization, or outsourcing, has worked well for some districts for years, but…

Provides an overview of the Child and Adolescent Trial for Cardiovascular Health (CATCH) Eat Smart School Nutrition Program, an elementary school health promotion program. The article examines components of the CATCH kitchen visits and intervention materials, including the School Meal Program Guide, Fat and Sodium Criteria, Recipe File Box, Vendor…

A project is reported which accomplished the following objectives: (1) Developed greater awareness among high school distributive education teacher-coordinators and State and area staff toward the competency based concept as applied to the Texas DECA (Distributive Education Clubs of America) Association's competitive events program, (2) identified…