There is a significant amount of research conducted by graduate students as part of requirements for a graduate degree program. This listing of theses and dissertations written after 1998 was compiled based on submissions from college and university faculty and a search in Dissertations Abstracts. These theses and dissertations are grouped into content categories. Within each category, citations are included in chronological order with the most recent year first. Copies of theses and dissertations can be ordered through interlibrary loan at most colleges and universities.

Blandford, M.H. (1998). Factors influencing participation in the NSLP in Pitt County N.C. Unpublished master's thesis, East Carolina University, Greenville.

The purpose of this study was to identify factors that influence participation in the school lunch program in Pitt County, N.C. Survey results from students, parents, teachers, and administrators were compared. A significant relationship was found between participation in the school lunch program and the following eight variables: like the food, quality of food, variety of food, crowd in the cafeteria, attitude of the cafeteria staff, preference of snack food, waiting time in line, and eating time. All groups participating in the NSLP indicated a higher satisfaction with the program than did those who did not participate. Student and teacher satisfaction decreased as grade level increased and administrators were the most satisfied. School level influenced satisfaction for students, parents, and teachers.

Kim, T. (1998). A comparative study of effects of changing food production system on quality issues in a school foodservice operation. Unpublished doctoral dissertation, Kansas State University, Manhattan.

The purpose of this study was to investigate the effects of changing the food production system from a conventional to a cook-chill system on students' acceptance of a selected menu-item, time-temperature control, waste composition, foodservice employees' satisfaction, and the financial implications in a Midwest school district. Data on individual plate waste and students' acceptance were collected three times in three elementary schools. The time-temperature history of the test item was monitored, and a waste stream analysis was conducted in the cook-chill system. Employee attitude and job satisfaction were measured three times and financial data for three academic years were compared. Significantly less plate waste of the test menu-item was observed in the cook-chill system. Wide variations in time-temperature control were noted both among schools and between systems. Production packaging waste and food wastes accounted for 76% and 24% of total wastes by weight in the cook-chill system. Employees' attitude were negatively affected in the cook-chill system and job satisfaction was not increased five months after implementation. Significant savings in food and labor costs per meal were not observed with the installation of the cook chill system. Results did not support the benefits of a cook-chill system identified in previous literature.

Kay, C.J. (1999). Effectiveness of a training program for entry-level non-supervisory school food service personnel. Unpublished master's thesis, Kansas State University, Manhattan.

A 6-hour basic skill training program for entry-level, non-supervisory school foodservice personnel developed by the Kansas State Department of Education, Nutrition Services was evaluated. Knowledge gain scores indicated that employees who completed the training program increased their knowledge of all topics presented. One month subsequent to training, participants' application of key concepts taught were evaluated in the workplace using a Likert scale (1=never; 5=always). Mean ratings for 13 of the 16 statements were 4.7 and the remaining three statements were rated between 3.9 and 4.5. Supervisors rated the application of concepts higher than participants for more than half of the statements. The training program was rated as either good or excellent at preparing participants for future employment by 97.1% and 94.2% of participants and supervisors, respectively.

Harris, N.G. (1999). Evaluation of job satisfaction and job performance of school food service workers in Lincoln Public Schools. Unpublished master's thesis, University of Nebraska, Lincoln.

The objectives of this study were to identify factors that were important to employees, contributed to job satisfaction, and affected job performance. Results of a survey administered to school foodservice workers in the Lincoln Public schools identified the following 12 factors as important to workers; personal needs, organizational policy, teamwork, safe work environment, family needs, societal needs, structure, benefits, location, organizational privileges, family life, and variety. The factors identified as contributing to job satisfaction were reinforcement, manager assistance, training, employee involvement, manager style, structure and self-confidence. Results indicated that the factors that affect job performance were support, security, organizational skills, advancement opportunities, and employee input.

Oldham, M.F. (2000). Nutrition education using the Food Guide Pyramid for adolescent swimmers. Unpublished master's thesis, Texas Woman's University, Houston.

This study investigated the effect of nutrition education based on the Food Guide Pyramid on nutrition knowledge of adolescent swimmers. Members of two swim teams were randomly assigned to a control or an experimental group. A significant difference was found between the post-test scores of the control and the experimental group. Overall, the experimental group demonstrated adequate knowledge of nutrition except in the area of iron rich foods.

Chen, C.T. (1999). The School Lunch Program as a vehicle for nutrition education in Iowa Public Schools. Unpublished doctoral dissertation, Iowa State University, Ames.

The purpose of this study was to determine the extent to which the Iowa public school foodservice district directors incorporated nutrition education into school foodservice programs. A preliminary interview provided guidance for development of a survey. Results of the survey indicated that Iowa public school foodservice district directors differed significantly in backgrounds, nutrition education activities, and attitudes toward nutrition education among small, medium, and large school districts. Increased use of nutrition education activities and positive attitudes toward nutrition education were associated with large school districts.

Danos, L.C. (1999). Effects of nutrition education on knowledge of fifth grade students. Unpublished master's thesis, Texas Woman's University, Houston.

The purpose of this study was to utilize the Food Guide Pyramid to teach children about healthy dietary patterns. A nutrition education program was developed and administered to an experimental group of fifth grade students. The control group received no nutrition education. The control group was found to have a mean score of 31.70 of a possible 50. The experimental group achieved a mean score of 43.18 of a possible score of 50, indicating an above average knowledge of healthy dietary patterns.

Erickson, A. (1998). The effects of nutrition education on pre-adolescent female gymnasts. Unpublished master's thesis, Texas Woman's University, Houston.

This research compared the scores on a nutrition knowledge test of two groups of female gymnasts aged 10-13 years. The control group received no education while the experimental group participated in three days of nutrition education focusing on the Food Guide Pyramid, calcium, and iron. The results of the test indicated a significant difference in knowledge between the two groups.

Samson, L.A. (1999). Maternal employment and dietary quality of children aged 42-60 months. Unpublished master's thesis, University of Tennessee, Knoxville.

This research investigated the effects of maternal employment on the quality of children's diets. Maternal employment status data and dietary information on the children for three days were collected. Results indicated no significant difference in dietary quality. Researchers concluded that the quality of the children's diets were not adversely affected by maternal employment.