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Pal, G. C. – Contemporary Education Dialogue, 2020
In the Indian context, the problem of the high proportion of out-of-school underprivileged children as well as the learning deficits in many such children in primary schools have raised concerns. Preparing these children for their journey through schooling has therefore been under the spotlight. The national Early Childhood Care and Education…
Descriptors: School Readiness, Disadvantaged, Foreign Countries, Preschool Education
Forster-Heinzer, Sarah – Vocations and Learning, 2020
The aim of this paper is to clarify the relationship between the pedagogical ethos of vocational in-company trainers as perceived by apprentices and the apprentices' identification with their vocation and their company from both a theoretical and an empirical point of view. It is argued that the trainers' pedagogical ethos is a relational…
Descriptors: Trainers, Apprenticeships, Professional Identity, Identification (Psychology)
Melissa A. Kelley – ProQuest LLC, 2024
The education and training of future food and nutrition professionals plays a vital role in preparation for managing complex food and nutrition problems. Within food systems, food???? and nutrition professionals provide nutrition education to individuals and families and work to ensure? ?access???? to nutritious and culturally significant foods.…
Descriptors: Nutrition, Active Learning, Food, Nutrition Instruction
Verran, Joanna; Redfern, James; Moravej, Haleh; Adebola, Yvonne – Journal of Biological Education, 2019
A series of events was developed to engage audiences in discussion around the importance of microorganisms in the production of fermented foods, particularly through tasting. The events were designed to attract different audiences: families attending a science museum; families in their community space; and adults in different informal eating…
Descriptors: Biochemistry, Food, Museums, Family (Sociological Unit)
Cady, Clare; White, Carol Cutler – New Directions for Community Colleges, 2018
This chapter provides useful tips for campus leaders and student organizations to establish a campus food pantry.
Descriptors: Hunger, Community Colleges, Food, Two Year College Students
Kiatkheeree, Parussaya; Lueamsaisuk, Chalida; Kiatkiri, Sansanee – International Education Studies, 2022
This study aimed to analyse local food product labelling and information and to develop a writing model focusing on local food product labelling and information. Ten entrepreneurs in one province in the south of Thailand selling local food products were selected. The research employed the quantitative research approach which involved three phases…
Descriptors: Independent Study, Food Service, Entrepreneurship, English (Second Language)
Kara Clifford Billings – Congressional Research Service, 2023
The child nutrition programs support meals and snacks served to children in schools, child care, summer programs, and other institutional settings in all 50 states, the District of Columbia, and the U.S. territories. This report starts with an overview of child nutrition programs' funding structure and then provides detail on each program,…
Descriptors: Lunch Programs, Breakfast Programs, Nutrition, Child Health
Johannisson, Jonas; Hiete, Michael – International Journal of Sustainability in Higher Education, 2021
Purpose: This study aims to share experiences of an easy to adapt service-learning approach in a graduate course on life cycle assessment (LCA). Specifically, it reports on how students helped the university's cafeteria to assess meals by conducting an LCA for 25 meals and identifying environmental hotspots. Design/methodology/approach: A…
Descriptors: Environmental Education, Service Learning, Sustainable Development, Ecological Factors
Flores, Rosendo; Eckart, Jill; Nash, Katie; Kwitowski, Edward – Journal of Child Nutrition & Management, 2019
Purpose/Objectives: School lunch meals often provide students with the majority of daily calories and prime opportunities to develop healthful eating habits. Plant-based entrées may increase variety of foods served and appeal to students, but may not appear frequently on school menus. A Washington, D.C.-based school partnered with local…
Descriptors: Nutrition, Dietetics, Food Service, Eating Habits
Hohman, James M.; Slasinski, Chase – Mackinac Center for Public Policy, 2019
Public school districts use private contractors to provide support services in an effort to save money, improve services and better prioritize district resources. The Mackinac Center has surveyed school districts about their use of contractors since 2001. This year's survey revealed that 69.7% of schools contract out for food, custodial or…
Descriptors: School Surveys, State Surveys, Privatization, Public Schools
Childcare Food Handling Employees' Perceived Barriers and Motivators to Follow Food Safety Practices
Reynolds, Joel; Rajagopal, Lakshman – Early Childhood Education Journal, 2018
Each year millions of children are enrolled in center-based childcare. Childcare employees are tasked with handling over half the children's weekly meals. Proper food handling practices are crucial in mitigating this high-risk population's risk of foodborne illness. The purpose of this study was to identify childcare food handling employees' (n =…
Descriptors: Food Service, Safety, Child Care Centers, Employees
Schroeder, Mary; Grannon, Kate; Shanafelt, Amy; Nanney, Marilyn S. – Journal of Extension, 2018
University of Minnesota (UMN) Extension has assisted schools in making policy, systems, and environmental (PSE) changes to improve the school food environment. UMN Extension's involvement in the Project breakFAST program demonstrates how Extension can provide training and technical assistance to support school staff in making PSE changes that…
Descriptors: Extension Education, Universities, Food Service, Technical Assistance
Ryll, Stefan – ProQuest LLC, 2017
This quantitative research examines the perceptions of culinary arts/management educators and culinary industry practitioners on the future of online culinary arts education. Specifically pertaining to the recommended procedures by educators and chefs to judge and critique the quality of food products in terms sensory modalities, and what the key…
Descriptors: Food Service, Cooking Instruction, Service Occupations, Statistical Analysis
Kansas State Department of Education, 2020
The purpose of this guidance is to provide clarity to schools and districts regarding expectations and considerations for equitable learning opportunities for all students during this time of Continuous Learning. Equity starts with educators checking their assumptions and biases. Educators can review outgoing language, materials, images and…
Descriptors: Equal Education, English Language Learners, Health Programs, Food Service
Murray, Sandra; Peterson, Corey; Primo, Carmen; Elliott, Catherine; Otlowski, Margaret; Auckland, Stuart; Kent, Katherine – International Journal of Sustainability in Higher Education, 2021
Purpose: Food insecurity and poor access to healthy food is known to compromise tertiary studies in university students, and food choices are linked to student perceptions of the campus food environment. The purpose of this study is to describe the prevalence, demographic and education characteristics associated with food insecurity in a sample of…
Descriptors: Incidence, Food Service, Hunger, College Environment