The National School Lunch Program provides nutritious and inexpensive lunches, but low participation and food waste are challenges in many schools. Interventions aim to improve participation in the program, but little is known about how students' perceptions affect their participation. This study explored how middle school students in a rural…

Research has demonstrated links between sociodemographic background and educational achievements in vocational education and training. Student achievements may be additionally impacted by individual characteristics specifically relevant to the domain of the professional training. In the context of professional culinary education, student…

Objective: Food service employment is associated with substance use, risk of substance use disorders and various negative consequences. Previous research has not examined the substance use patterns of students employed in food service positions. Method: During Fall of 2018, 276 undergraduates completed an anonymous online survey regarding current…

Research consistently describes the large percentage of community college students who struggle to meet their basic needs such as food and housing. These challenges may be exacerbated for students in rural communities. At the same time, we are also learning more about the connection between addressing students' basic needs and improving their…

Purpose/Objectives: This study investigates the methods and strategies adopted by CNDs in southeastern U.S. schools to maintain efficient and safe school meal distribution during COVID-19 challenges. Methods: This exploratory sequential mixed methods study was guided by a conceptual resilience capacity model for assessing resilience capacity in…

Purpose/Objectives: The purpose of this study was to assess the current practices used in school nutrition programs to prevent intentional acts of food contamination or tampering with food. Methods: A convenience sample of school districts (n=2023) was randomly selected, representing two states from each of the seven USDA regions. School food…

Background: The Summer Food Service Program (SFSP) provides free and nutritious meals to children under age 18 during out-of-school times. During the COVID-19 pandemic, Maryland sponsors served over 9.5 million meals to children through an expanded version of the SFSP. This study aimed to explore and compare the factors that enabled 2 SFSP…

Purpose/Objectives: The objective of the present study was to determine school food procurement amounts (weight and cost) in two Mississippi school districts to illustrate the potential economic and agricultural impacts of purchasing local foods for use in school meals. Methods: School food procurement data from two school districts similar in…

For Native American students planning to attend college or university, an Indigenous-friendly campus environment and robust resources are central for their success as students and community members. But what does this look like? The authors reflect on their own experiences, and set out to answer this question by considering the variety of ways…

The total annual separation rate for the accommodations and food services industry for 2021 was 86.3%. Food service leaders care about high turnover intentions as it leads to increased turnover, negatively impacting service, and profitability. Grounded in job embeddedness theory, the purpose of this quantitative correlational study was to examine…

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.…