Results 81 to 90 of about 8,406,599 (288)
BMJ OpenIntroduction The majority of children fails to have a healthy diet. Providing a healthy lunch at school is a way to target all children, regardless of ethnic and socioeconomic background.
Hein Raat +4 more
doaj +1 more source
Proposal for a Standard and Evaluation Sheet for Qualitative Improvement of Menus for School Lunch Services [PDF]
, 2009 An evaluation sheet was proposed as one method of improving school lunch service. The items for evaluation that were identified in the previous report were reorganized, and 15 items, such as "menu composition consisting of a staple food dish, soup and ...
藤田, 雪子 +6 more
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Clinical and Experimental Dental Research, EarlyView.Abstract Background Family plays a significant role in children's dental and oral health (DOH) elements, such as children's DOH knowledge and practice, the development of children's dental fear and anxiety (DFA), children's dental visits, and children's DOH status.
Wisnu Fadila +5 more
wiley +1 more source
Overcoming Barriers To Providing Local Produce in School Lunches in Vermont
Journal of Agriculture, Food Systems, and Community Development, 2016 Vermont is a leader in connecting its agricultural sector to its education system in order to provide schoolchildren with fresh, local produce. Adopting farm to school programs is not easier in Vermont; in fact, school administrators and food service ...
Erin Roche, Jane M. Kolodinsky
doaj +1 more source
Applying CMMI to Improve the Elementary School Lunch Acquisition Processes
, 2010 [[abstract]]Since the school lunch program was launched in 1957, the government spent a lot of efforts to improve the program. The improvements include the efforts to improve the process of preparing the foods and the procedure of inspections, as well as
Lin Hsiao-wan
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Evaluation of Menus and Items for Evaluation in School Lunch Services [PDF]
, 2007 給食における献立評価は,給食献立や食事内容のあり様が客観的に把握されるだけでなく,評価項目を念頭においた意識的な献立作成がなされ,また評価結果のフィードバックによって次の献立改善が図られることにつながり,質を高めるために必要なことであると言える。献立を多角的に総合評価するための項目の柱として,「献立構成」,「野菜の使用」,「地場産物」,「エネルギー・脂質等」,「加工食品」の5つを示した。それぞれについて,具体的な内容を検討した結果,「和食献立」,「主食が米飯」,「句の野菜等の使用」,「地場産物指定品目」,
宮崎, 藍 +5 more
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Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Employee sustainability teams—groups collaborating continuously and voluntarily on sustainability initiatives—can serve as a bottom‐up driver for organizational change. Despite their potential, however, their role and contributions are underexplored. To fill this gap, our multi‐case study examines 59 projects by 13 teams across three companies
Jennifer Adolph +3 more
wiley +1 more source
School administrators' use of the national school lunch program to address the needs of students living in poverty [PDF]
, 2012 Item withdrawn by Mark Zulauf (zulauf@illinois.edu) on 2012-07-12T21:30:21Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No.
Geddis, Alicia
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Dr. Leena Krogerus: A Grand Old Lady of the Finnish Cytopathology and My Cytopathology Mum
Diagnostic Cytopathology, EarlyView.ABSTRACT The communication introduces former President of the Finnish Society of Clinical Cytology and organizer of the European Congress of Cytology in Rovaniemi, Dr. Leena Krogerus. She played an important role in the formation of my cytopathology career as she led my path in cytopathology education, research, and leadership.
Ivana Kholová
wiley +1 more source
Post‐Meal Activity and Eating Disorder Behaviors: An Ecological Momentary Assessment (EMA) Study
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Mealtimes are associated with heightened distress among individuals with eating disorders (EDs) and are frequently accompanied by ritualized eating behaviors that maintain psychopathology. In inpatient settings, post‐meal rest is commonly prescribed to prevent compensatory behaviors.
Kristin Stedal +7 more
wiley +1 more source