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Elizabeth Fast; Julie Schumacher; Jacqueline Lanier; Jennifer Banning; Amy Bardwell; Teresa Drake; Rachel Vollmer – Journal of Family and Consumer Sciences, 2023
Food insecurity affects 11.1% of households in the United States, leaving many families susceptible to poor diet quality (Coleman-Jensen et al., 2021). Food insecurity, as defined by the U. S. Department of Agriculture, can range from a decrease in the quality, variety, or desirability of the diet to disrupted eating patterns and reduced food…
Descriptors: Program Development, Food, Hunger, Food Service
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Sambell, Ros; Devine, Amanda; Lo, Johnny; Lawlis, Tanya – International Journal of Work-Integrated Learning, 2020
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…
Descriptors: Experiential Learning, Work Experience, Practicums, Program Development
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Qamar, Zubaida; Nguyen, Tina; Taylor, Margaret – Journal of Family and Consumer Sciences, 2023
Food insecurity is a rising concern in many parts of the world. In the United States, certain populations are more vulnerable than others. One such group is college students. A 2020 report suggests roughly 39% of the 330,000 students surveyed from different colleges and universities experienced food insecurity in the last 30 days (Baker-Smith et…
Descriptors: College Students, Food, Social Media, Information Dissemination
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McMullen, Jennifer; Ickes, Melinda; Noland, Melody; Erwin, Heather; Helme, Don – American Journal of Health Education, 2017
Background: More than one third of college students are obese, with many lacking the knowledge and skills necessary to cook healthfully. Purpose: The purpose of this study was to describe the PRECEDE-PROCEED model-driven primary and secondary needs assessments (PNA, SNA), which contributed to the development of the College CHEF. Methods: Staff…
Descriptors: College Students, Obesity, Cooking Instruction, Foods Instruction
Association of Coll. Unions-International, Madison, WI. – 1971
A wide range of articles concerned with the major work and interests of college unions are organized into six topical areas; (1) philosophical considerations about the purposes and directions of college unions; (2) management and operation of the college union; (3) food service; (4) programming; (5) contemporary society and the college union; and…
Descriptors: Administration, College Students, Educational Finance, Extracurricular Activities