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Perceptions were obtained from 812 11 th -grade students from six low-participation schools and 482 students from high-participation schools. Items were related to food quality and appearance, variety in food choices, dining environment and crowding, service time, staff service, sanitation practices, menu dietary practices, menu dietary information, marketing and promotion, meal price,...
LEARNING OUTCOME: Identify differences between eating behaviors at home and when eating away from home The purposes of this study were to determine if: 1) eating out presents barriers to eating nutritionally, and 2) are nutritional food choices of greater or lesser concern when eating away from home. A social survey of Midwest restaurant customers was conducted to ascertain if their eating behaviors...
Perceptions of food quality and dining environment in school lunch rooms were obtained on 18 factors using 5-point rating scales. Responses from 398 11th grade students and 106 faculty in three school districts, and 30 school food service workers hi four districts were compared. All three groups rated taste of food, cleanliness of the cafeteria, and temperature of hot food among the five most important...
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