Purpose: This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance. Design/methodology/approach: This study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational…

This report starts with an overview of child nutrition programs' funding structure and then provides detail on each program, including a discussion of how they are administered, eligibility rules for institutions and participants, nutritional and other program requirements, and recent policy changes. Changes to child nutrition programs that have…

Childhood obesity is one of the leading problems facing Americans today. As children continue to struggle with both obesity and food insecurity, many parents and doctors look to schools to be responsible for providing healthful meals. The aim of the Farm to School (F2S) program is to bring fresh, local produce into school cafeterias. Aligning with…

The research focused on how university students in Lagos State may improve their entrepreneurship abilities through creativity and critical thinking. Survey research design was used. The study's population was 114, which included 14 Home Economics teachers teaching Food and Nutrition courses, 40 Senior Staff of Nigeria's Small and Medium…

This article focuses on teaching and mentoring course-based undergraduate research in a vocationally focused higher education setting. At the Culinary Institute of America (CIA), students are immersed in hands-on experiential classes. Their education begins with basic culinary techniques, and they gradually progress toward more specialized cooking…

In Philadelphia, over 40% of youth are overweight or obese. The objective in this assessment was to learn about urban residents' perspectives regarding the local food environment and its impact on eating behaviors. Using photo-elicitation, 20 adolescents reflected on their food environments through photographs and corresponding interviews. Without…

Purpose: This study aims to examine Taiwanese hospitality students' self-reported professional competence in surplus food management and assess the usefulness of their university training in this area. Using the importance-performance analysis (IPA) method, it is possible to obtain a clearer understanding of the priority order of the items that…

Financial support provided by the Legislature helps to ensure Washington children have access to healthy school meals. In fiscal year 2022, the Legislature provided $11.5 million to eliminate the co-pay for reduced-price meals, support summer meal programs, provide school districts with financial support for breakfast meal service, and provide…

Entrepreneurship brings several benefits, such as fostering innovation and productivity, competitiveness, and socioeconomic development. The search for professionals with different skills to overcome the current and foreseen challenges is relevant in the agri-food sector. Problem-based learning (PBL) is described as an instructional approach,…

The objectives of this study are first, to analyze the coping strategies of informal sector traders amid the coronavirus disease 2019 (COVID-19) pandemic; and second, to take the results of this research as social studies teaching materials in realizing sustainable development goals (SDGs). This study uses a qualitative approach with a case study…

The quality of meal-oriented support for people with intellectual disabilities is important for their health. The aim of the present study was to explore the experiences of meal-oriented support and diet counselling for adults with intellectual disabilities living in supported housing, from the perspective of housing staff and mothers. Five focus…

In this paper, we describe an innovative design for a multidisciplinary service-learning course on supply chain management in the industrial distribution program housed in the College of Engineering at a large research university in Texas. The purpose of this course was to increase students' technical expertise and build a mindset and skills…

This Research and Development study developed and validated a localized Science, Technology, Engineering, and Mathematics (STEM) Competencies for Food and Beverage Services (FBS) level II trainees. Twenty-five (25) FBS NC II trainees from General Santos National School of Arts and Trades participated in the study; 72% were female, 28% were aged…

The COVID-19 pandemic not only affected the health of millions of people across the country, but the accompanying disruption to economic life had impacts on the financial wellbeing of many households. This has been compounded by an ensuing cost of living crisis, with energy bills and food prices rising rapidly. This briefing, analysing survey…

Background: School breakfast is an important nutritional component of a student's day. Many schools operate a school breakfast program, but high schools have low rates of participation. This study aimed to investigate the economic impact on school food service, of expanding the school breakfast program to increase participation in high schools.…