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Direct linkBurton, Melissa; Riddell, Lynn; Worsley, Anthony – Health Education, 2018
Purpose: Food education in secondary schools can provide adolescents with essential food knowledge and skills required for healthy, independent living. The purpose of this paper is to identify food-related knowledge and skills that Australian consumers believe are required for all consumers, and to identify their demographic and psychographic…
Descriptors: Food, Teaching Methods, Secondary School Students, Nutrition Instruction
Dingman, Deirdre A.; Schulz, Mark R.; Wyrick, David L.; Bibeau, Daniel L.; Gupta, Sat N. – Journal of American College Health, 2014
Objectives: This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. Participants and Methods: In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey…
Descriptors: Food, Food Service, Food Standards, Nutrition
Maes, Jasmien; Bourgonjon, Jeroen; Gheysen, Godelieve; Valcke, Martin – Research in Science Education, 2018
A large-scale cross-sectional study (N = 4002) was set up to determine Flemish secondary school students' willingness to eat genetically modified food (WTE) and to link students' WTE to previously identified key variables from research on the acceptance of genetic modification (GM). These variables include subjective and objective knowledge about…
Descriptors: Secondary School Students, Biotechnology, Food Standards, Eating Habits
Horton, Shalonda E. B.; Timmerman, Gayle M.; Brown, Adama – Journal of American College Health, 2018
Objective: To determine what factors influenced dietary fat intake (DFI) among black emerging adults. Participants: Sample included 251 black emerging adults, ages 18-25 years, living in the US. Methods: This was a nonexperimental cross-sectional study based on self-report data. Results: The sample had high DFI. Factors related to DFI were gender…
Descriptors: Dietetics, Body Weight, Blacks, Young Adults
Young, Kathleen D.; Snelling, Anastasia; Maroto, Maya; Young, Katherine A. – Journal of Child Nutrition & Management, 2013
Purpose/Objectives: In 2010, a large urban school district implemented a district-wide school wellness policy that addressed childhood obesity by requiring schools to increase health and physical education contact hours for students and to improve the nutritional standards of school meals. Schools were required to serve a different fruit and…
Descriptors: Middle School Students, Nutrition, Food Service, Food Standards
Hinsz, Verlin B.; Nickell, Gary S.; Park, Ernest S. – Journal of Experimental Psychology: Applied, 2007
The authors considered work habits within an integrated framework of motivated behavior. A distinction made between automatic and controlled action led to 2 measures of work habits: a habit strength measure reflecting the 4 characteristics of automaticity and a measure of work routines under conscious control. Workers at a turkey processing plant…
Descriptors: Safety, Food Standards, Job Performance, Motivation
Peer reviewedMorgan, Karen J.; And Others – American Journal of Public Health, 1983
Food consumption survey data were analyzed to test the stability of household size adjustment factors used for estimating the household costs of U.S. Department of Agriculture food plans. Reported household scale factors varied slightly from former estimates, and were highly dependent on the diet quality measures incorporated in the analysis.…
Descriptors: Consumer Economics, Dietetics, Food Standards, Measurement Techniques
