Objective: This research examines the effects of educational materials, delivered with "take-home and cook-with-friends" meal kits, on college students' food agency. Participants: In the spring of 2021, 186 students were recruited at a US public university and randomly allocated into either an intervention group that received meal kits…

Obesity influences many adolescents, and a potential setting that can help with this health concern is schools. Schools can help raise awareness of adolescent obesity and promote healthier eating habits among adolescents. Therefore, researchers must determine if school food programs influence high school adolescents' behavior regarding the…

Objective: The transition to college is marked by poorer eating behaviors, making emerging adulthood a particularly salient intervention point for improving lifelong health. The present study aims to better understand what psychosocial factors predict eating behaviors of college students using the Theory of Planned Behavior (TPB). Participants…

Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…

Objective: To test the association between food insecurity and educational disruptions from the COVID-19 pandemic and the role of anxiety or depression in mediating this association. Participants: Representative sample of 2,282 City University of New York students. Methods: Using an April 2020 online survey, we estimated adjusted prevalence ratios…

Purpose: Because food waste is a serious problem today, society is currently aiming for more responsible consumption to minimize it, as defined in the 12th goal of the United Nations Sustainable Development Goals. This study aims to examine whether an informative initiative can help to raise university students' awareness of food waste…

Certified dietary managers (CDMs) lead their food services team by ensuring food quality, safety, and palatability while applying nutrition principles to food purchasing, storage, preparation, and service. Despite labor shortages and forecasted growth in both healthcare and food services management jobs, approximately 30% of credentialing exam…

Background: The aim of Jesuit education is total growth leading to action (Jesuit Institute, 2014a), plus higher Jesuit education seeks to transform students through examining the world around them. The promotion of experiential learning is noted in Ignatian Pedagogy (2014a) by urging the whole person to enter the learning experience. Nursing…

This study examines the perceptions and attitudes of 234 Greek secondary school students regarding ecological issues arising from human intervention in food webs. The results of this study indicate that the following factors are crucial for students' attitudes toward environmental protection: scientific knowledge, perceptions of the relationship…

The primary goal of this study was to examine young adults' perspectives about the effects of their food allergies (FAs) on their social lives from school-age to young adulthood. Young adults aged 18-21 (n = 10) at the University of South Carolina were interviewed. A qualitative descriptive method to find themes and commonalities from transcribed…

Objective: To examine the components of successful food assistance programs for college students. Participants: Focus groups conducted during the fall 2019 semester included undergraduate students who accessed a food assistance program on campus (n = 26). Key informant interviews were conducted with professionals working with campus-based food…

This study explores a "design fiction" approach in an educational context by applying it to a third-year industrial design studio class. The "Food Futures" project is conducted with thirty students in the design studio. We approached the future of food using a design fiction approach since the combination of food and design is…

This article aims to expand our knowledge on interdisciplinary design education by focusing on team development, which has remained a less explored aspect of interdisciplinary collaboration so far. An interdisciplinary design studio course, Collaborative Design, for food engineering and industrial design students in higher education provides the…

A dynamic and diverse workforce of agricultural professionals and scientists is needed to develop sustainable and innovative solutions for the challenges of food production for a growing population under the threat of climate extremes. One path to developing workforce talent is through summer research and extension experiences. The Applied Plant…

This research investigated how the multirepresentation-based creative problem-solving (MBCPS) learning model could enhance students' critical thinking skills in relation to the Nutritional Quality of Diet. The research subjects were 72 students of the Culinary Education study program in Nutrition Science, consisting of an experimental group of 36…