Thesis (M.S.)--University of Tennessee, Knoxville, 2007. / Title from title page screen (viewed on June 05, 2008). Thesis advisor: Melissa Hansen-Petrik. Vita. Includes bibliographical references.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

The National School Lunch Program (NSLP) was established to provide meals that would meet one-third of the daily nutritional needs of children. Administrators of NSLP understand the responsibility to address the rising increase of obesity in children today. The purpose of this study was to examine the educational attainment, food and nutrition knowledge, nutrition attitudes, nutrition behaviors and nutrition training of 411 Indiana School Food Service Directors, through the completion of a 50 itemized questionnaire. The hypothesis of this research was to show that the educational attainment of Indiana School Food Service Directors would not impact their food and nutrition knowledge, nutrition attitudes, nutrition behaviors or nutrition training.A statistical significance (p<0.036) was found when analyzing nutrition attitudes between the respondents in the 41-50 year age group and the 61-70 year age group. Results indicated the 41-50 year old group had a more positive nutrition attitude than the 61-50 year age group. Additional analysis of the questionnaire results revealed no statistical significant difference between Indiana School Food Service Directors' educational attainment and nutrition attitude, nutrition behaviors, or nutrition training. / Department of Family and Consumer Sciences

Typescript. / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Thesis (M.F.C.S.)--Bowling Green State University, 2008. / Document formatted into pages; contains vii, 77 p. : 1 map. Includes bibliographical references.

Over the past three decades, obesity rates for children ages 2-5 years have doubled from 5% to 10% and children ages 6-11 years have more than tripled from 4% to over 15%. Adequate amounts of fruits and vegetables in the diet are necessary to reduce increased risks associated with long term inadequate consumption of these foods. Grant recipients received funds to purchase a sectionizer and slicer to prepare more attractive fruits and vegetables for school food service lines. Through the use of a descriptive survey, recipients reported a significant reduction in workload on staff and an increase in the amounts of fruits and vegetables children took from service lines after these foods were prepared using this equipment. Using equipment designed to increase convenience or enhance appearance of fruits and vegetables in school food service operations may increase the consumption of fruits and vegetables provided to children through child nutrition programs.

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Doctor of Philosophy / Department of Hotel, Restaurant, Institution Management and Dietetics / Carol W. Shanklin / Protection motivation theory (PMT) was used in this study to investigate food service directors' food bioterrorism risk perception and their intentions to implement a food defense management plan in their operations. A cross sectional study using the self administered survey was conducted to test hypotheses. All measurement items for the construct of interests were assessed using a 7-point Likert type scales. Questionnaires were mailed in March 2007 to a national sample of 2,200 randomly selected on-site food service directors employed in school districts and healthcare operations. A total 449 usable completed questionnaires were received. Descriptive statistics were performed to investigate directors' perceptions, motivations and intentions independently. Before testing the actual hypotheses, confirmatory factor analysis was conducted to assess reliability and construct validity of the measurement model. Food service directors perceived that the result of a food terrorist attack would be severe but the chances it would occur in their operations is limited. They agreed that implementation of a food defense management plan would be effective to address food terrorism issue in their operations. They were highly motivated to protect the operation from an attack and to avoid the risk of terrorism and intended to implement a food defense plan in their operation. Based on the hypotheses testing, results revealed that motivation to protect the operation against food bioterrorism is higher when directors perceived a higher level of risk (severity and vulnerability), rated the effectiveness of a food defense management plan in protecting the operation high, and perceived that their operations were able to implement it. In turn, high level of motivation to protect the operation led to higher level of implementation intention. Results of the study can be used to design communication resources developed to enhance food service directors' intention to implement a food defense management plan. Educational and informational resources related to intentional food contamination and its defense should emphasize response efficacy and possibility perception.