Transdisciplinary initiatives offer valuable opportunity for students and faculty members to address community challenges, especially those challenges related to social justice. FUEL NKU is a campus food pantry for students at a metropolitan university, and is uniquely situated to serve the student population while incorporating multifaceted…

As districts in Kentucky look forward to the start of the 2020-2021 school year, food service staff need to begin planning for necessary adjustments to food service. Multiple scenarios are being considered for the upcoming school year. There have been many questions about how best to accomplish this amid the COVID-19 pandemic and the unknown…

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…

The FNS Research Corner provides a continuing series to summarize recently completed and current research conducted by the U.S. Department of Agriculture's Food and Nutrition Service (FNS) in the area of child nutrition. Summaries of recently completed research projects, research conducted through grant activities, and in-progress research are…

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…

Describes a modified vocational education program in which trainable mentally handicapped 12- to 21-year-olds are taught commercial foods and food-service job skills that would be used in fast foods restaurant. (CT)

To give direction to future program planning, this study was conducted to determine employment opportunities, analyze data to predict job trends, and analyze requirements for jobs in the home economics area. Structured interviews were conducted at 250 randomly selected businesses, industries and homes in seven major population centers of Kentucky.…

Intended for use in conducting short seminars on sanitation for restaurant owners and managers, unit two of the curriculum guide is organized to provide four hours of classroom instruction. Four major concepts are emphasized. The first concept, providing sanitary conditions in food service establishments, discusses safe use and storage of cleaning…

Intended for use in conducting short seminars on sanitation for restaurant owners and managers, the conceptual outline is organized to provide four hours of classroom instruction. Two major concepts are emphasized. The first concept, the effect of sanitary practices on the financial profits of food service, focuses on: (1) service and quality to…

This program was developed by Community Coordinated Child Care (4-C) of Louisville and Jefferson County, Kentucky, to improve nutritional services to 2,146 infants and preschool children enrolled in fifteen area day care centers, by developing the role of a sponsoring organization and by developing standards of expectations for other sponsoring…

A study compared the cost effectiveness of secondary child care and commercial foods occupational home economics programs in Kentucky. Identified as dependent variables in the study were program effectiveness, cost efficiency, and cost effectiveness ratio. Program expenditures, community size, and program age were considered as independent…

Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…

To improve its cultural development, increase the economic efficiency of its public investment, and optimize equality of opportunity, Kentucky must introduce a new State school finance program. Such a program should provide for more efficient use of the public dollar, establish a framework wherein the public can measure school productivity, return…

Intended for day care providers in Kentucky, this publication contains sample forms and guidelines for filling out the forms required by the Division of School Food Services of the Kentucky Department of Education. Topics covered include allowable expenditures during the month, program income, records, auditing, reimbursement for sponsors of child…

Intended for use by teachers on the junior high and high school levels, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines four courses in the area of food and nutrition. The four units cover many of the same topics with increasing complexity as the student progresses from the…