Research indicates that food insecurity among college students has been on a steady incline. The COVID-19 pandemic has intensified economic vulnerabilities, which has led to increased food insecurity among college students due to the closure of campus resources and high unemployment rates in jobs that college students typically hold. Universities…

Campus surveys consistently demonstrate that roughly 40 percent of students surveyed report some food insecurity. As with the general population, poor students struggle to purchase sufficient and nutritious food. Data also show how family support, while protective against food insecurity, is no guarantee that students will eat well or eat enough.…

Purpose/Objectives: Farm to school (FTS) programs have many benefits, including potential for increased consumption of fruits and vegetables by students. However, there are challenges with hourly school nutrition employees' abilities to successfully process local produce and promote it to students. The purpose of this study was to identify…

Public education funding relies on revenues from a variety of sources, from local taxpayers to federal programs targeting students with specific needs. The vast sum of funding collected--in excess of $600 billion annually--often masks which entities fund the education of our nation's youth. Questions of funding adequacy and equity across school…

Purpose/Objectives: This study examined motivational aspects related to selecting school nutrition leadership as a career by registered dietitians (RDs). Motivational aspects were defined as valued characteristics which influence individuals' desires for specific work environments. Aspects of job satisfaction were also explored. Methods: An online…

An outcome of a 1998 forum sponsored by the National Research Council was a recognition that topics related to food production and agriculture are excellent mechanisms for integrating science topics taught in the K-12 education system and for providing many avenues for inquiry based and project based learning. The engineering design process is…

Nationally, students have pushed hard for local-food programs, and the amount of local produce in the dining hall is sometimes used as a litmus test for a college's overall commitment to sustainability. Local food has been a hot topic in popular culture in recent years, thanks in part to books by Michael Pollan and Barbara Kingsolver, movies like…

Purpose/Objectives: The Direct Verification Pilot tested the feasibility, effectiveness, and costs of using Medicaid and State Children's Health Insurance Program (SCHIP) data to verify applications for free and reduced-price (FRP) school meals instead of obtaining documentation from parents and guardians. Methods: The Direct Verification Pilot…

This reference guide for evaluation of school lunch training is a revision of a United States Department of Agriculture guide that was published in 1961. The guide is designed to help school administrators evaluate the training acquired by school lunch program personnel that is provided in training sessions for these persons. The booklet contains…

This is traditionally an annual hearing of the Committee with school nutrition managers who travel to Washington, DC. Their representatives testify to the Committee regarding the practical benefits of the nutrition policies under the legislative review of the Senate Agriculture, Nutrition and Forestry Committee. Testimony was presented by Senators…

This curriculum guide was designed for use in postsecondary food service education programs in Georgia. Its purpose is to provide for the development of entry level skills in food service in the areas of knowledge, theoretical structure, tool usage, diagnostic ability, related supportive skills, and occupational survival skills. The first two…

IN THIS ANNUAL EVALUATION REPORT THE COMPENSATORY EDUCATION ACTIVITIES AND METHODS OF ELEMENTARY AND SECONDARY EDUCATION ACT TITLE I PROGRAMS IN GEORGIA ARE DESCRIBED ACCORDING TO THE FORMAT STIPULATED BY THE OFFICE OF EDUCATION. THE EXTENSIVE STATISTICAL DATA WHICH CONSTITUTE THE BULK OF THE REPORT GIVE ACHIEVEMENT TEST RESULTS, ATTENDANCE AND…

This curriculum guide is designed to offer guidelines along with supporting resources and teaching ideas from which the local secondary instructor can extract a food service curriculum that meets local needs. Following an outline of the philosophy and goals underlying state and local vocational education programs in Georgia, the purpose and…