The overarching goal of this impact project is to make mycology accessible to more agriscience educators and students. Lesson plans were prepared to link core competencies and science standards to the Wild-Foraged Mushroom certification. Incorporating mycology into the classroom has many benefits, including discussions on food safety and…

Background: Research on the value of technologically-advanced equipment for school meal practices is limited. This study aimed to investigate whether the use of this equipment is associated with two best practices in school meals--the frequency of scratch cooking and the incorporation of locally-sourced ingredients. Methods: Data were collected…

Background: The university cafeteria is a crucial element in shaping students' dining experiences and their physical well-being. This study was conducted at a public university in Bangladesh. Purpose: This research has a dual purpose: firstly, to assess student satisfaction with the university cafeteria using key indicators and secondly, to…

This study was conducted to see if the engagement variables from the "TummySafe 2022" online course as well as the participants' demographic variables were positively correlated with the "TummySafe" certification exam score. The study examined factors that explained participants' exam performance. The results indicated that…

Background: This paper presents the process taken by a nonprofit educational organization to create authentic evaluation tools for Food Education in K-12 schools. Development was a collaborative effort between organization staff and teachers during an Evaluation Summit. The program background, development of the Summit, and plans for post-Summit…

This case study describes youths' roles in meal packing events and food drives associated with 4-H and FFA organizations in Missouri. Findings suggest the idea of a local event often stemmed from a youth who had participated in a meal packing event on a state or national level. However, youth perceived that once they expressed their idea, the…

Since 2005, the Dietary Guidelines for Americans (DGA) has recommended that whole grains comprise at least half of total grain consumption. This study used nationally representative food consumption datasets (spanning 1994-2018) to examine trends in whole-grain intakes before and after the establishment of this recommendation. Trends were examined…

Objective: The modern Australian diet is largely characterised by too few fruits and vegetables and too many discretionary foods. This is very different to how Indigenous Australians ate prior to colonisation. Native plants and seeds like bush tomatoes, warrigal greens, Kakadu plum and wattleseed are not common features of the contemporary…

Previous research has demonstrated the displacement of leisure items by edible items in the context of preference assessments. Recent research has further evaluated this phenomenon by manipulating the magnitude of access to leisure items and evaluating the effect on preference when given the option between leisure and edible items (e.g., Clark et…

Purpose: The study aims to analyze research trends and hotspots in the field of food and nutrition literacy to inform evidence-based policymaking, and promote the health and well-being of the general population. Design/methodology/approach: The Scopus database was used to retrieve relevant research articles using specific keywords related to food…

Background: School meals were served free of charge to all public school students in the United States during the COVID-19 pandemic, but some students still did not participate. Methods: In this mixed-methods study, surveys and interviews were conducted with food service directors (FSDs) from California (n = 556 surveys; n = 29 interviews) and…

A chemical engineering degree offers the possibility of a variety of career paths including food and beverage industry. However, chemical engineering students are rarely exposed to food processing examples during their education. Therefore, a new elective food processing course was developed and offered for the first time in the department of…

To reduce hunger and improve nutrition for students, including through the School Meals for All universal meals program, California and its local school districts employ thousands of workers. But many of those workers do not earn enough to afford to live near where they work. Led by Food Insight Group, the authors surveyed 108 school districts and…

The decoy effect describes a bias in which people's choices between two valuable options are swayed by a third, inferior, "decoy" option. Despite being documented in lab settings, relatively little work has investigated whether decoy effects occur "in the wild" where consumers face large, diverse choice sets. We employ a new…

"Farm to campus" is a growing movement to mobilize the influence and power of colleges and universities to shape the food system. Research done before the Covid-19 pandemic shows that New England colleges with dining services served more than 87 million meals and spent nearly $400 million on food and beverage annually. Farm to…