Purpose/Objectives: This study aimed to describe efforts by Minnesota public School Food Authorities (SFAs) to implement the Smart Snack regulations in secondary schools and challenges associated with implementing these regulations five years after they went into effect. Methods: Public SFAs (n=452) in Minnesota were invited to complete an online…

The study investigated head teachers, and, education administrators' view of the Home Grown School Feeding Program and the associated sociodemographic variables. The study adopted a descriptive cross sectional design. Fifty-four government owned primary schools in Ebonyi State, Nigeria, participated in the study. Head teachers and education…

This article explores microprocesses and transactions during 7 months of collaboration for sustainable food education involving two teachers of home economics and a school food manager in a Finnish secondary school. Data sources included interviews and multi-professional meetings, the professional reflections of participants and a researcher's…

Background: The Sodium Reduction Initiative (SRI), a voluntary collaboration among the local health department and community partners, aimed to reduce sodium in worksites and federally funded meal programs throughout Bexar County. Purpose: The purpose of this study was to assess sodium-related purchasing, preparation, and policies among food…

Purpose/Objectives: Early childhood educators (ECEs) are encouraged to utilize supportive feeding practices (SFPs) to promote children's healthy eating. SFPs include sitting with children during mealtimes, role modeling healthy eating behaviors, encouraging children to try new foods, and addressing children's hunger cues. Although Head Start…

In this paper the authors use the collaboration framework to explore the implementation of the School Feeding Scheme (SFS) in two primary schools within South Africa. The authors use a qualitative approach to gather data through individual and focus group interviews with two principals and eight teachers respectively. The feeding process was also…

A request for support (RFS) is a tool that is used to strengthen network capacity by prioritizing needs and optimizing learning opportunities. Within University of Minnesota Extension, we implemented an RFS process through an online survey designed to help leaders of food networks identify and rank learning and capacity-building needs and indicate…

Enterprising students who understand the work environment are considered more employable. It is accepted that higher-education has a responsibility to produce career-ready-graduates. Practicum experience provides a critical role in this preparation. This study describes the development and implementation of the WIL instrument and WIL experience to…

Purpose/Objectives: Chef's Adopt a School (CAAS) is an evidence-based food education program delivered in schools (Kindergarten-12th grade) in the United Kingdom (UK) which helps children understand the importance of nutritional literacy and encourages healthy eating. This qualitative study investigated the underlying components of the CAAS…

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…

Purpose/Objectives: The U.S. Department of Agriculture's (USDA) new school meals regulations went into effect in July 2012. The purpose of this research was to explore school nutrition director's (SNDs) perspectives and attitudes about the new regulations and to identify strategies used to prepare for and subsequently implement the regulations.…

Purpose/Objectives: The Healthy, Hunger-Free Kids Act of 2010 resulted in updated National School Lunch Program (NSLP) regulations from the U.S. Department of Agriculture. The purpose of this research was to investigate the approaches used by school foodservice managers and directors in Indiana in complying with the new regulations and to identify…

Background: The Healthy, Hunger-Free Kids Act of 2010 (HHKA) required schools to make changes to meals provided to children. Rural school districts have limited resources, with increased obesity rates and local food insecurity. In this study we sought to understand the perceptions of rural food service directors and the barriers to implementing…

Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…