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AbstractFull Text

Background: School Nutritional Programmes (SNP) provide meals at school to reduce hunger, nutrient deficiencies and improve class alertness among children in poor communities. The purpose of the research was to determine the challenges encountered in implementing the SNP in KwaZulu-Natal Province,...

Author(s)
Mafugu, T.
Publisher
PAGEPress Publications, Pavia, Italy
Citation
Journal of Public Health Research, 2021, 10, 1,
Abstract

Background: Food retail environments have an influential role in shaping purchasing behavior and could contribute to improving dietary patterns at a population level. However, little is known about the level of public support for different types of initiatives to encourage healthy food choices in...

Author(s)
Gómez-Donoso, C.; Sacks, G.; Vanderlee, L.; Hammond, D.; White, C. M.; Nieto, C.; Bes-Rastrollo, M.; Cameron, A. J.
Publisher
BioMed Central Ltd, London, UK
Citation
International Journal of Behavioral Nutrition and Physical Activity, 2021, 18, 78, pp (14 June 2021)
Abstract

BACKGROUND: Federal law requires most school districts to develop school wellness policies (SWPs), which state agencies assist in by providing templates. Templates provide standard language, which districts may edit for numerous reasons. We aimed to identify the frequency/consistency of template...

Author(s)
Szeszulski, J.; Walker, T. J.; McCurdy, S. A.; Hoelscher, D. M.
Publisher
Wiley, Boston, USA
Citation
Journal of School Health, 2021, 91, 7, pp 562-573
Abstract

Background: Adjustments in teaching resources and school meal programs are urgently needed during the COVID-19 pandemic. This study examined teaching resources that would have been helpful when schools closed, and how school meal programs should be changed in the 2020-2021 school year. Methods: In...

Author(s)
Chrisman, M. S.; Alnaim, L.
Publisher
Wiley, Boston, USA
Citation
Journal of School Health, 2021, 91, 7, pp 535-540
Abstract

Malnutrition - both undernutrition and overnutrition - is a public health concern worldwide and particularly in low- and middle-income countries (LMICs). The education sector has high potential to improve immediate nutrition outcomes by providing food in schools and to have more long-term impact...

Author(s)
Xu YiRu [Xu, Y. R. Y.]; Sawadogo-Lewis, T.; King, S. E.; Mitchell, A.; Roberton, T.
Publisher
Wiley, Oxford, UK
Citation
Maternal and Child Nutrition, 2021, 17, 3,
Abstract

This study aims to explore the nature and processes involved in the cognitive development of food tourist's taste perception and identify cognitive factors influencing their food taste experience in the context of a food tourism destination. Adopting a gastrophysics approach, this exploratory...

Author(s)
Kim SangKyun; Park EeRang; Fu Yi; Jiang Fan
Publisher
Elsevier Ltd, Oxford, UK
Citation
Appetite, 2021, 165,
Abstract

This article examined Norwegian students' associations with lunch packs and lunch breaks in primary schools, highlighting the Norwegian school meal system. Empathy-based stories were used; that is, participants were asked to write on a story about a good or a bad school lunch, either based on...

Author(s)
Fossgard, E.; Wergedahl, H.; Holthe, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Appetite, 2021, 164,
Abstract

One of the ways for improving organization and increasing effectiveness of nutrition of students in general education schools is its transition to the industrial methods for food production and centralized supply of school canteens with different types of semi-finished products, culinary products...

Author(s)
Derevitskaya, O. K.; Aslanova, M. A.; Simonenko, S. V.; Antipova, T. A.; Dydykin, A. S.
Publisher
OOO "Infokholodtekh", Moscow, Russia
Citation
Pishchevaya Promyshlennost', 2021, 6, pp 39-42
Abstract

Purpose: This study aims to empirically assess restaurant surfaces' cleanliness and compare them to customers' perceptions about the cleanliness of surfaces when dining in a restaurant. Design/methodology/approach: This study used two methods to collect data. The first was a survey method to gauge...

Author(s)
Kim, T. J.; Almanza, B.; Ma Jing; Park HaeIk; Kline, S. F.
Publisher
Emerald Publishing, Bingley, UK
Citation
International Journal of Contemporary Hospitality Management, 2021, 33, 3, pp 893-911
Abstract

Many policies and programs aim to bring nutritious diets within reach of the poor. This paper uses retail prices and nutrient composition for 671 foods and beverages to compute the daily cost of essential nutrients required for an active and healthy life in 177 countries around the world. We...

Author(s)
Bai, Y.; Alemu, R.; Block, S. A.; Headey, D.; Masters, W. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Policy, 2021, 99,

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