Innovation processes between entrepreneurs and researchers are activated by interaction. Social capital increases the efficiency of action, for example, information dissemination by minimising redundancy. To learn more about how to build and develop social capital assumes that we understand how entrepreneurs behave and what their expectations of…

Providing food safety training to a diverse workforce brings with it opportunities and challenges that must be addressed. The study reported here provides evidence for benefits of using visual-based tools for food safety training when educating immigrant, Hispanic foodservice workers with no or minimal English language skills. Using visual tools…

Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…

Background: This study tested the feasibility and acceptability of adding a reimbursable snack that meets the Institute of Medicine nutrition recommendations to an afterschool homework program for middle school students. Methods: Snack menu was developed and administered to students attending an afterschool homework program over 12 weeks. In…

As with most things in life, managing student meal charges is all about balance. To be successful, the program needs to include a fair and reasonable policy, to serve nutritious and flavorful meals, and to include students as active stakeholders in the program. A plan that acknowledges simple forgetfulness, explains expectations of all…

Purpose/Objectives: The purpose of this study was to examine the effect of coordinated in-classroom education and taste-testing activities on fruit and vegetable acceptance in a state-wide sample of third through sixth grade children. Methods: Two taste-testing sessions were a part of six nutrition lessons that were implemented in nine elementary…

With an increasing number of consumers using smartphones, tablets, and other mobile devices to find and interact with local businesses, Ohio State University Extension developed a new curriculum aimed at improving market access for food and farm entrepreneurs. The literature review, curriculum framework, and lessons learned shared in this article…

The Supplemental Nutrition Assistance Program (SNAP) serves as the foundation of America's national nutrition safety net. It is the nation's first line of defense against food insecurity and offers a powerful tool to improve nutrition among low-income individuals. SNAP is the largest of the 15 domestic food and nutrition assistance programs…

Proposed new federal rules governing the meals served to school children across the country each weekday are causing a stir among food industry groups, cafeteria managers, parents, and students. The skirmish is over the U.S. Department of Agriculture's efforts, prompted by the recent passage of the Healthy, Hunger-Free Kids Act, to rewrite the…

The purpose of our article is twofold. First, we introduce a framework for U.S. Extension educators to measure the extent of food access at any scale when information about food carried by retailers is limited. Second, we create a baseline for the Ohio Food Policy Council so that work to increase food access in rural areas will have a benchmark to…

Meal preparation assessments conducted in clinical environments (such as rehabilitation settings) might not reflect frail patients' performance at home. In addition, factors that may explain differences in performance between settings remain unknown. The aim of this study was to compare home and clinic performance on meal preparation tasks in…

There is an overwhelming amount of research and data on childhood nutrition due to drastic increases in childhood obesity (classified as a BMI index greater than the 95th percentile for their height/weight). Obesity amounts have tripled in the last 30 years for children who fall in the age range of the author's students. The effects of childhood…

During the course of a 6-year behavioral safety consult at a food and drink industry site, data were collected on the number of Occupational Safety Health Administration (OSHA) recordable incidents, number of lost and restricted days, and number of peer safety observations. Employees were trained to identify safe and unsafe behavior, conduct peer…

This paper uses a case study of tourism in the Lake District and Exmoor to explore the relationship between "local food" and sustainable rural tourism in the UK. Drawing on qualitative interviews with tourists, food producers and cafe, pub and restaurant owners, I use an approach based upon the commodity chain to trace the shifts in the…

In restaurants, the food's the thing. But the drinks, presentation, service, and ambiance are important, too. And it's up to restaurant workers to provide diners with a square meal that's well rounded. The hard work of the kitchen, bar, and dining-room staff gets food and drink from menu to mouth. Some of the more visible workers may include…