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Direct linkAlberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
Ecker, Meghan E.; Sifers, Sarah K. – Journal of Child Nutrition & Management, 2013
Purpose/Objectives: The purpose of this study was to evaluate the BackPack Food Program's effectiveness in combating students' hunger over the weekends and school breaks, as well as analyze the program's effects on students' on-task behavior in the classroom. Additionally, this study examined program satisfaction from students, parents, and…
Descriptors: Elementary School Students, Hunger, Student Behavior, Food Service
Download full textWimsatt-Fraim, Teresa S. – 1992
A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…
Descriptors: Food Service, Foods Instruction, Hospital Personnel, On the Job Training
Rogalla, Edward V. – 1992
Research was conducted to determine areas of strengths and weaknesses of the Food Service/Hospitality Management program of Ferris State University (Michigan). The study examined graduates' perceptions of the preparation they received and of the adequacy of their preparation for the hospitality industry. A literature review focused on strategies…
Descriptors: Associate Degrees, Bachelors Degrees, College Graduates, Communication Skills
Banta, Trudy W.; And Others – 1980
The Tennessee Nutrition Education and Training (NET) program is part of a U.S. Department of Agriculture effort to develop a coordinated nutrition education program for children from preschool through grade 12. In its first year of operation, the Tennessee NET program conducted summer nutrition education workshops for elementary teachers and…
Descriptors: Elementary Secondary Education, Evaluation Criteria, Evaluation Methods, Federal Programs
Ahmad, Mahassen – 1994
This report presents federally mandated evaluations and needs assessments conducted by the Texas Nutrition Education and Training (NET) program during Federal Fiscal Year 1994. General program performance of NET reflected an increase in the number of children in Texas and expansion in NET program activities. Needs assessment data collected from…
Descriptors: Agency Cooperation, Day Care Centers, Elementary Secondary Education, Food Service
Banta, Trudy W.; And Others – 1981
The Tennessee Nutrition Education and Training (NET) program is part of a U.S. Department of Agriculture effort to develop a coordinated nutrition education program for children from preschool through grade 12. For this second-year evaluation, researchers associated with the University of Tennessee collected data for the evaluation of program…
Descriptors: Educational Assessment, Elementary Education, Evaluation Criteria, Evaluation Methods
