The purpose of this study was to explore the lived experiences of parents of children with life-threatening food allergies during their elementary school years. This study provided an understanding of the food allergy experience from the perspective of parents. The study was conducted using a qualitative, phenomenological approach with interviews…

This paper critically examines the development of food charity in schools in England. Growing numbers of schools, often in partnership with charities and businesses, are directly providing food to parents who are struggling to feed their families. This paper analyses how and why this is happening and its broader significance. The growth of food…

One way to serve healthier school meals is by incorporating "scratch-cooking" techniques, whereby many or most of the ingredients are prepared onsite from a raw and/or minimally processed form, into school food service programs. However, the vast majority of public school kitchens across the U.S. and in California are not designed and/or…

Campus Kitchen provides an environment that is ripe for community-based, experiential-learning experiences, especially on the topic of Eco-Justice. Student volunteers have substantive opportunities to investigate and promote various food justice and hunger advocacy initiatives, as well as form meaningful personal relationships with those whom they…

This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service…

Three-dimensional (3D) food printing is a new technology that can be used to produce personalized and customized food products. However, very little research has been completed on how 3D food printers could be used as educational tools. As such, the objective of this study was to evaluate how teachers (n = 6), dietitians (n = 6), and nutrition…

The rapid growth of online education has created opportunities to integrate multimedia learning tools into complex scientific disciplines like food biotechnology. This study aimed to develop and evaluate supplementary online course modules on gene expression analysis, protein engineering tools, and fermentation genomics for undergraduate food…

Fathers of preschoolers (N 47) responded to six open-ended questions regarding snacks via Qualtrics to understand how fathers perceive snacks. Most fathers were White (85%), well educated (72% had bachelor's degree or higher), and married (98%). Content analysis was applied to survey responses, and themes were identified. Three overarching themes…

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…

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…

Comparing three culinary movements with a distinct focus on sustainability the article explores how collective organizational actors interact with higher education institutions when promoting sustainable change in the culinary field. The article shows how the culinary movements collaborate with, emulate, and adopt practices from higher education…

Background: Districts with federal nutrition programs must have an updated local school wellness policy (LSWP) to promote nutrition, physical activity, and student wellness. This study evaluates factors associated with LSWP quality among low-income districts. Methods: In 2018, we collected LSWPs from websites of 200 randomly selected,…

Practical experiments enhance students' understanding of basic concepts and promote deep learning experiences in chemistry. The smartphone application of Lab4Chemistry was utilized to replace colorimeters with smartphone camera sensors. Low-cost and readily available materials, including anthocyanin (fresh red cabbage) and common kitchen…

This study addresses the issue of preference for natural versus synthetic products in different contexts, specifically food, medicines, and cosmetics. Participants were 52 students aged 14-15 years from two schools. We analysed the choices and justifications offered by 28 students from one of the schools before and after receiving an instructional…

Objective: The goal of this research was to uncover narratives around food access and consumption among Black women who attend HBCUs before and during the COVID-19 pandemic. Participants: Black women, ages 18-25. Methods: Focus groups were used to understand how participants defined healthy foods as well as barriers and facilitators of…