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Qualitative program planning for sch...

Smith, Elizabeth Katherine.

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Qualitative program planning for school food service: Input from students, managers and principals.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Qualitative program planning for school food service: Input from students, managers and principals./
作者:	Smith, Elizabeth Katherine.
面頁冊數:	68 p.
附註:	Source: Masters Abstracts International, Volume: 34-01, page: 0289.
Contained By:	Masters Abstracts International34-01.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1375880

Qualitative program planning for school food service: Input from students, managers and principals.
Smith, Elizabeth Katherine.

Qualitative program planning for school food service: Input from students, managers and principals. - 68 p.

Source: Masters Abstracts International, Volume: 34-01, page: 0289.

Thesis (M.S.)--Texas Woman's University, 1995.

School food service is competing with commercial establishments for the participation of high school students. In the past, school food services served a captive audience. Students now have the option of purchasing food in the cafeteria, bringing their lunch from home or skipping lunch.Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Qualitative program planning for school food service: Input from students, managers and principals.
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520 $a School food service is competing with commercial establishments for the participation of high school students. In the past, school food services served a captive audience. Students now have the option of purchasing food in the cafeteria, bringing their lunch from home or skipping lunch.
520 $a The purpose of this study was to gain information from high school students, school food service managers and high school principals concerning the quality of present school lunches and needed improvements. One hundred and eighty-six students from sixteen high schools participated in focus groups. Fourteen school food service managers and twenty-six high school principals completed surveys. The focus groups and surveys were designed to assess opinions about the present school lunch and needed improvements.
520 $a The appearance of the cafeteria dining room and needed improvements were major issues. Long lines, poor menu choices and the taste of the food were felt to prevent students from eating lunch. Managers were encouraged to make more menu decisions.
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