No description available.

No description available.

Dining out has become an important part of the American lifestyle, greater frequencies as well as increased portion sizes have led to concern. The number of Americans that are classified as overweight or obese has also increased considerably, and the foodservice industry has become a target. Mandatory labeling of menu items has been avoided to this point, but the subject has moved to the forefront and continues to be debated. This study surveyed 502 patrons at a student-run restaurant in Texas. Respondents provided information concerning their health and dining habits as well as their attitudes toward and intended usage of nutritional information (NI) on menus in full-service restaurants. Gender, education levels, age, and household income affect the attitudes toward and intended usage of NI. Exercise frequency, the current use of nutritional information on packaged foods, and the practice of healthy eating habits are all related to the intended use of NI while dining out.

Student-run public relations firms are part of collegiate public relations pedagogy, and this study used a mixed-method approach to analyze such firms on U.S. campuses. A listing of campuses with student-run firms was created as part of this study. Through an online survey questionnaire, advisers from 55 of the 119 student-run firms provided data about firm characteristics and observations about student learning and career development. Multiple correspondence analyses was used to see if the firms grouped into clusters and somewhat aligned with previous research by Lee Bush in 2009. Firms clustered into four groups, with the fourth group representing a mix of the other three. One additional finding was that firm characteristics are more similar than dissimilar even when comparing firms of varying years in operation. Analysis of variance to compare characteristics between different types of firms revealed that one type of firm tended to employ students at a higher average number of hours per week (F = 6.61, eta squared=0.16) and one was more likely to be accredited by the Accrediting Council on Education in Journalism and Mass Communications (F = 3.71, eta squared=0.13). Advisers reported mostly positive reflections on observed transformations they see in their student workers and the value of the firm experience including how it helps students in post-graduation job attainment. Responses to a graduate questionnaire is included but, because of low response rate (N = 6), provided only cursory information.