Involving students in school improvement can yield many benefits for students and promote meaningful change in educational practices and policies. In this qualitative study, we centered the voices of Mongolian adolescents by soliciting their suggestions for improving safety and support in their schools. Reflexive thematic analysis was used to…

The purpose of this study was to examine the level of knowledge and skills related to food decoration, and to identify consistent study activities for each academic year in the food service industry's student program through correspondence analysis. The population was 304 people. The results demonstrated a high level of knowledge and behavioral…

Purpose/Objectives: This study explores what school catering staff (nutrition program personnel) in the United Kingdom (UK) perceive to influence adolescents' food choices during the school day with observational research at school dining centers. Methods: Three middle schools in Wales, United Kingdom took part in the triangulated qualitative…

The purpose of the study was to explore frontline employee perceptions of the value of their training and how it affected their on-the-job performance. To support this purpose, there were three research questions: "What are quick serve frontline employee perceptions of the scope and value of the frontline employee certification course?"…

Purpose/Objectives: The purpose of this study was to identify the ways in which the COVID-19 pandemic affected foodservice operations within urban Kansas childcare centers. Methods: Three COVID-19-related questions were added to an online survey of Child and Adult Care Food Program (CACFP) participating childcare centers located throughout Kansas.…

Purpose/Objectives: The average Healthy Eating Index-2015 (HEI) score for children 2-17 years is 53.9/100, which needs improvement. HEI scores for dietary quality (DQ) directly and positively impact children's health, academic performance, and their future. Because school Child Nutrition Programs impact a large proportion of U.S. children, it is…

This article outlines a collaboration between staff from the Baltimore City Public School district Food and Nutrition Services and the Baltimore Museum of Industry. The Food for Thought project honors the frontline food service workers who nourished Baltimore students throughout the pandemic and inspires action to address food insecurity. A…

When students are food insecure, they often encounter adverse health, social, and academic outcomes, including harm to cognitive functions, mental health, and academic performance. Additionally, compared to food secure peers, students struggling with food insecurity are 43 percent less likely to graduate from college with a two- or four-year…

The U.S. Department of Agriculture (USDA) recently released an update to the nutrition standards schools must meet in the breakfasts and lunches served to more than 30 million children. The last time USDA fully updated school meal standards was in 2012. Research on the impact of those changes found that the nutritional quality of school meals…

The study aims to develop speech interaction skills in language learning of pre-service restaurant managers with focus on professional skills -- decision-making in conflict and non-conflict communication situations using business simulation games; to explore the effectiveness of GPTChat as a tool for the development of students' speech interaction…

Many professions have emerged from the early ages to the present day. In this context, cooking is an ancient profession that has been done by people since ancient times. Especially in recent years, the importance of this profession has increased considerably and more preferred. People usually consider the image of that profession when choosing a…

This report describes and reflects upon an approach to embedding psychological literacy within the core Research Methods curriculum in a small university in the United Kingdom. Psychology students were involved in the 'Living Lab: Feeding the Campus' project, an interdisciplinary network of students and staff aiming to find solutions for local…

Reflection is essential for professional competence development in every profession. Reflection-"on"-action (taking place a posteriori, when the task is already accomplished) and reflection-"in"-action (occurring while performing the task) are equally important to increasing one's professionalism. Some evidence supports the…

The U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) administers the Child Nutrition (CN) Programs, including the National School Lunch Program (NSLP), School Milk Program (SMP), School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), and Summer Food Service Program (SFSP). FNS provides oversight, guidance,…

This dissertation examines the role that culinary entrepreneurship communities of practice, using Lave and Wenger's Legitimate Peripheral Participation (LPP) model (Lave & Wenger, 1991), can lead to better social and economic inclusion for Middle Eastern Muslim refugee chefs in Utah. The life history approach was used to construct life…