... to the research problem. Determination of students' attitudes was carried out by direct survey using a questionnaire. The ABC model of attitude was used to construct the statements in the questionnaire. The respondents' answers were analyzed using statistical methods. Findings The proposed questionnaire has...

...Li Cheng; Zuchen Liu Purpose The transition from high school to university poses many challenges for university students including dietary behaviors’ change and subsequent obesity risk. More tailored interventions and promotions to establish a healthier eating habit are needed to reduce obesity...

...Anna Katarzyna Mazurek-Kusiak; Agata Kobyłka; Bogusław Sawicki Purpose The purpose of this paper is to assess nutritional habits and body composition parameters in the group of Polish pupils and students. Design/methodology/approach The study was conducted by the body composition analysis...

...Greta Krešić; Nikolina Liović; Jelka Pleadin Purpose The purpose of this paper is to assess the relationship between nutrition knowledge and grocery store nutrition label use, with using nutrition information disclosure on menu selection in a group of hospitality management students, who shall...

...Sarah Dawn Lee; Mahitab Hanbazaza; Geoff D.C. Ball; Anna Farmer; Katerina Maximova; Noreen D. Willows Purpose The purpose of this paper is to conduct a narrative review of the food insecurity literature pertaining to university and college students studying in Very High Human Development Index...

...Eleanor Sprake; Jacquie Lavin; Peter Grabowski; Jean Russell; Megan Featherstone; Margo Barker Purpose The purpose of this paper is to explore factors associated with body weight gain among British university students who were members of a slimming club. Design/methodology/approach Student...

...Anne Burke; Mark Dworkin Purpose – High school students are at an age where food handling may occur for themselves and as entry level workers in food service. An estimated 21 percent of food and beverage service workers are aged 16-19 years. The purpose of this paper is to determine baseline food...

...Samantha Rosemary Lane; Stephanie Margaret Fisher Purpose – The purpose of this paper is to investigate the exposure of a student population to celebrity chef television programmes, to assess the influence these figures have, and how they are perceived. Design/methodology/approach...

... the percentage of calories from saturated and solid fat, alcohol and added sugar in a day. Dinner reduces the number of servings of vegetables consumed per 1000 kcal; breakfast and lunch increases calories from saturated fat, alcohol and added sugar in a day (Todd et al., 2010). Students Diet...

...Tanya Ruetzler; Jim Taylor; Jean Hertzman Purpose The purpose of this study is to investigate whether length of time spent in the USA impacts perceptions of international students studying in US schools regarding the service and food quality of on‐campus foodservice operations. Design...

...Nevin Sanlier; Ece Konaklioglu Purpose The number of reported food‐borne illnesses has increased recently in the world. In this respect, this study is carried out with the aim of investigating the food safety knowledge, attitude and food handling practices of university students in Turkey...

... collected on a university campus in Poland in late autumn 2007 in a group of ten university students. Purposive sampling was used to establish two focus groups within the industry's main target market age group, each of which met on two occasions, three weeks apart. Findings The main identified issues...

... to avoid food containing dairy products among Taiwanese college students. Design/methodology/approach Of the total respondents selected using a multistage cluster sampling plan, 1,213 respondents completed the questionnaire. Findings The survey results showed that subjective norms, attitude...

...Ana Pinto de Moura; Luís Miguel Cunha; Ulisses Miranda Azeiteiro; Luísa Aires; Pedro Graça; Maria Daniel Vaz de Almeida Purpose The purpose of this paper is to compare face‐to‐face versus online course delivery systems in the area of food consumption and to analyse the students' expectations...

...Anastasios Zopiatis; Jovana Pribic Purpose The primary purpose of the study is to investigate college students' dining expectations and define the factors that shape their dining choices. In addition, the study investigates whether gender, ethnic origin, prior food and beverage working experience...

...Mitchell Ness; Matthew Gorton; Sharron Kuznesof Although students have several characteristics in common with the 18‐24 year old youth group, they have many distinguishing features and merit consideration as a separate segment. Yet very little academic research has looked at the student market...