It Takes a Community: Innovative Approaches and Best Practices in Summer Food Service Program Operation

2016 ◽  
Vol 116 (9) ◽  
pp. A24
Author(s):  
S. Hauser ◽  
E. FitzPatrick ◽  
S.W. Arendt ◽  
E.D. Olson ◽  
A.J. Rainville ◽  
...  
Keyword(s):  
Best Practices ◽  
Food Service ◽  
Service Program ◽  
Innovative Approaches

Civic Value of National Service

2020 ◽  
pp. 265-280
Author(s):  
Jarrad D. Plante ◽  
Amanda Kinzey ◽  
Brooke M. Renney
Keyword(s):  
Higher Education ◽  
Pilot Study ◽  
Best Practices ◽  
Ethical Dilemmas ◽  
Education Leadership ◽  
Higher Education Leadership ◽  
Public University ◽  
National Service ◽  
Service Program ◽  
Institutional Leadership

Research from one large public university highlights that on average, of the 10,000 students who graduate, 650 students, or 8% of participating graduates, indicate ‘volunteering' or ‘taking time off' as their immediate next step post-graduation. This creates a ‘service year' opportunity. A pilot study was conducted on the civic value of national service within a population of students who graduated from one large public university and participated in at least one national service program to understand the civic value of national service. The pre-, during-, and post-service year experiences are examined with respect to ethical dilemmas and best practices within higher education leadership. Action steps for ethical best practices created by institutional leadership will foster a connection for students and national service opportunities as a pathway from college to career.

scholarly journals Best Practices and Innovative Approaches to #PeerReview

2021 ◽  
Author(s):  
Joy Owango ◽  
Aurelia Munene ◽  
Joyce Wangari ◽  
Jo Havemann ◽  
Johanssen Obanda ◽  
...  
Keyword(s):  
Best Practices ◽  
Innovative Approaches

scholarly journals Exploring the Relationship Between Attendance at USDA Summer Food Service Program Sites and Baseline Household Food Security Status: Results from the Project SWEAT Study

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 204-204
Author(s):  
Laura Hopkins ◽  
Cara Pannell ◽  
Carolyn Gunther
Keyword(s):  
Food Security ◽  
Low Income ◽  
Food Service ◽  
Text Messages ◽  
Household Food Security ◽  
Service Program ◽  
Household Food ◽  
Food Security Status ◽  
Significant Difference ◽  
The Relationship

Abstract Objectives Explore the relationship between attendance at USDA Summer Food Service Program (SFSP) sites and baseline household food security status. Methods Two elementary schools in low-income urban neighborhoods of Columbus, OH were recruited. Families with children at these schools in grades pre-kindergarten through fifth were invited to participate. Caregivers completed a demographic survey at the end of school year 1 (baseline [t0]). Household food security was assessed at t0 using the USDA 6-item Short Form Food Security Module and based on responses participants were categorized as living in high marginal food security (HMFS), low food security (LFS), or very low food security (VLFS) households. Child attendance at USDA SFSP sites was collected via weekly text messages to caregivers using the online TextIt© platform. ANOVA was conducted to determine differences in attendance level by household food security status. Results 113 children representing 78 families enrolled. Mean age was 7.10 ± 0.21 yr, 79.65% were African American, 72.73% were low-income, and mean annual income was $28,222. Approximately 27% of families (n = 21) reported living in LFS (n = 10, 14.82%) or VLFS (n = 11, 12.10%) households. Overall mean attendance at summer programming was 10.40 ± 1.43 days (out of 50 possible days) and attendance by household food security status was 10.51 ± 1.61 (HMFS), 19.00 ± 6.15 (LFS), and 5.70 ± 2.85 (VLFS) days with a significant difference (P = 0.04) between LFS and VLFS households. Conclusions Children in VLFS (vs HMFS and LFS) households, who are at increased risk for hunger during the summertime window of risk, are attending sites offering the USDA SFSP least frequently. Future research and programmatic efforts should be targeted at children from the most vulnerable households to ensure food security during the summertime window of risk. Funding Sources USDA NC-NECE.

The modern Canadian restaurant: food for thought

2017 ◽  
Vol 9 (4) ◽  
pp. 442-450 ◽  
Author(s):  
Bill J. Gregorash
Keyword(s):  
Best Practices ◽  
Design Methodology ◽  
Service Industry ◽  
Food Service ◽  
Academic Experience ◽  
Content Type ◽  
Doctoral Research ◽  
Food Experience ◽  
Practical Implications ◽  
Better Than

Purpose The purpose of this paper is to present the key food experience factors that affect a consumer’s restaurant meal enjoyment. It considers the effects on the dining experience that come from enhancements in today’s restaurants and the advent of the foodie customer. The paper reviews the modern restaurant scene in Canada and how best practices have created non-events despite differentiation attempts among producers of hospitality experiences. Design/methodology/approach In this paper, the literature regarding current practices in modern restaurants is reviewed, along with a discussion of the foodie consumer. Analysis draws on the theory that many transactions in hospitality are mundane and few offer meta-hospitality memorable moments. Findings With the expanding range of restaurant choice across Canada – serving better-than-ever food options in green environments in unique servicescapes – it would appear that these are the golden years of the food service industry. Yet the reality could be that consumers are walking away feeling that all gastronomic experiences are equally mundane. Practical implications An examination of the way we approach food service as entertainment and escape is called for. Examining hospitality trends is part of what makes the industry a source of fascination for consumers and researchers. Originality/value The author’s culinary background as a professional chef and his recent academic experience, including his doctoral research in a related topic, enriches the originality of this article.

scholarly journals A Nutrition and Physical Activity Assessment of USDA Summer Food Service Program Sites in Low-Income Urban Zip Codes: Findings from the Project SWEAT Study (P04-144-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Leah May ◽  
Laura Hopkins ◽  
Allison Labyk ◽  
Carolyn Gunther
Keyword(s):  
Physical Activity ◽  
Weight Gain ◽  
Nutrition Education ◽  
Environmental Assessment ◽  
Low Income ◽  
Food Service ◽  
Service Program ◽  
Nutrition Environment ◽  
Vending Machines ◽  
Nutrition And Physical Activity

Abstract Objectives To examine the nutrition and physical activity (PA) environment of urban USDA Summer Food Service Program (SFSP) sites. Methods The current study was part of a larger observational trial – Project SWEAT (Summer Weight and Environmental Assessment Trial) – investigating the determinants of unhealthy summer weight gain in children residing in low-income urban zip codes. All SFSP sites located in Project SWEAT neighborhoods were recruited. The nutrition and PA environment was assessed via the field-tested 83-item Site Environmental Assessment Form. Nutrition environment characteristics included, but were not limited to, presence of water fountain(s) [yes/no] and vending machines [healthy, unhealthy, or mixed options). PA environment characteristics included, but were not limited to, presence of indoor gym, indoor/outdoor basketball court, nearby parks, outdoor playground equipment, and sports equipment [yes/no]. PA behaviors from the perspective of the site directors was also assessed (6-point Likert Scale; 0 = Never, 5 = Daily). Summary statistics were calculated. Results Twenty-eight SFSP sites were identified and 20 completed (71% response rate). Nutrition environment characteristics: 90% (n = 18) of sites had water fountains and 40% (n = 8) had either snack or beverage vending machines or both. 100% of sites that had snack vending (n = 5 of 8) and 80% of sites that had beverage vending (n = 7 of 8) had mixed options. PA environment: 90% (n = 18) had at least one PA environmental characteristic; 39% (n = 7), 67% (n = 12), and 94% (n = 17) had swimming pool, playground equipment, and a basketball hoop, respectively. 70% (n14) of site directors encouraged children to go outside (70%, n = 14) and praised PA (80%, n = 16) 5–6 times per week. Child daily participation in moderate PA was reported by 85% (n = 17) of site directors. Conclusions Results demonstrate that urban SFSP sites have healthy snacks and beverages and PA areas available to participants; thus, the SFSP has potential to play a role in protecting at-risk children from unhealthy weight gain during the summer. Funding Sources USDA North Central Nutrition Education Center for Excellence.

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin–Producing Cells of Escherichia coli in Meatballs

2016 ◽  
Vol 79 (5) ◽  
pp. 723-731 ◽  
Author(s):  
ANNA C. S. PORTO-FETT ◽  
MICHELLE OLIVER ◽  
MARCIAUNA DANIEL ◽  
BRADLEY A. SHOYER ◽  
LAURA J. STAHLER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Best Practices ◽  
Shiga Toxin ◽  
Thermal Inactivation ◽  
Storage Temperature ◽  
Food Service ◽  
Deep Frying ◽  
Macconkey Agar ◽  
Convection Oven ◽  
New Information

ABSTRACT We investigated the effects of deep-frying or oven cooking on inactivation of Shiga toxin–producing cells of Escherichia coli (STEC) in meatballs. Finely ground veal and/or a finely ground beef-pork-veal mixture were inoculated (ca. 6.5 log CFU/g) with an eight-strain, genetically marked cocktail of rifampin-resistant STEC strains (STEC-8; O111:H, O45:H2, O103:H2, O104:H4, O121:H19, O145:NM, O26:H11, and O157:H7). Inoculated meat was mixed with liquid whole eggs and seasoned bread crumbs, shaped by hand into 40-g balls, and stored at −20°C (i.e., frozen) or at 4°C (i.e., fresh) for up to 18 h. Meatballs were deep-fried (canola oil) or baked (convection oven) for up to 9 or 20 min at 176.7°C (350°F), respectively. Cooked and uncooked samples were homogenized and plated onto sorbitol MacConkey agar with rifampin (100 μg/ml) followed by incubation of plates at 37°C for ca. 24 h. Up to four trials and three replications for each treatment for each trial were conducted. Deep-frying fresh meatballs for up to 5.5 min or frozen meatballs for up to 9.0 min resulted in reductions of STEC-8 ranging from ca. 0.7 to ≥6.1 log CFU/g. Likewise, reductions of ca. 0.7 to ≥6.1 log CFU/g were observed for frozen and fresh meatballs that were oven cooked for 7.5 to 20 min. This work provides new information on the effect of prior storage temperature (refrigerated or frozen), as well as subsequent cooking via deep-frying or baking, on inactivation of STEC-8 in meatballs prepared with beef, pork, and/or veal. These results will help establish guidelines and best practices for cooking raw meatballs at both food service establishments and in the home.

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