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| FSMEC Research Grants |
2004 Policies and Practices Influencing Elementary School Children's Food Choices and Consumption in School Breakfast and Lunch Programs in the US
Junehee Kwon, PhD, RD
Assistant Professor
Department of Nutrition and Food Sciences
Texas Women's University
2003 Knowledge and Skills Required for Foodservice Directors in Senior Living Facilities in the New Millennium: Survey of Administrators and Foodservice Directors
Carol W. Shanklin, PhD, RD, Professor and Kyung-Eun Lee, PhD,
Research Associate/Instructor
Department of Hotel, Restaurant, Institution Management and Dietetics
Kansas State University
2002 Trends and Use of Internet Technology and Distance Education in Dietetics and Hospitality Management Programs
Daniel Henroid, Jr., MS, RD
Hotel, Restaurant, and Institution Management
Iowa State University
2002 Communication Skills in Dietetic and Food Management Practice
Jenny Vannoy and Mary Cluskey, PhD, RD
Nutrition and Food Management
Oregon State University
2001 Motivations and Barriers Associated with School Food Service Professionals Choosing to Participate in a National Credentialing Exam
L. Jane Boudreaux, PhD, RD, Professor and Deborah H. Carr, MS, RD,
Doctoral Candidate
The University of Southern Mississippi
2000 Teaching Practices Related to Customer Service in Undergraduate Dietetic Programs
Connie Schneider, RD and Mary Cluskey, PhD, RD
Nutrition and Food Management
Oregon State University
1999 Food Systems Management Competencies and Curriculum for International Programs
Ji-young Yoon, Doctoral Candidate
Nutrition and Food Management
Oregon State University
1998 Food Safety Education, Knowledge, and Attitudes of Dietetic and Hospitality Management Senior Students
Barbara Scheule, PhD, RD
Assistant Professor
School of Family and Consumer Sciences
Kent State University
1998 Comparison of Four Key School Food Service Program Areas - Financial Management, Student Satisfaction, Nutrition Integrity of Menus and Marketing - for Self-Operated and Contract Managed School Food Authorities in the Mid-Atlantic and Midwest Region of the US
Mary Frances Nettles, PhD, RD, Assistant Professor and Judy Stracener,
MS, RD, Doctoral Candidate
The University of Southern Mississippi
1997 Development of a Computer-Based HACCP Plan for Foodservice Operators
Kevin L. Sauer, RD and Betsy Barrett, PhD, RD, Assistant Professor
Department of Hotel, Restaurant, Institution Management and Dietetics
Kansas State University
1997 Impact of an Educational Seminar on Foodservice Management Students Knowledge of and Attitudes Toward Genetically Engineered Foods
Catherine H. Strohbehn, PhD, RD
Adjunct Assistant Professor
Hotel, Restaurant, and Institution Management
Iowa State University
Diane D. Stadler, PhD, RD
Assistant Professor
Division of Foods and Nutrition
University of Utah
1996 A National Survey of Financial Management Tools Used in School Foodservice Programs
Norma Sanchez, MS, Rebecca Gould, PhD, RD, and Alfonso, Sanchez, PhD
Department of Hotel, Restaurant, Institution Management and Dietetics
Kansas State University
1996 Training Needs Assessment of Long-Term Care Foodservice Managers
Kay N. Wolf, PhD, RD, Assistant Professor and Amy Stonerook,
Medical Dietetics Division
The Ohio State University
1995 Comparisons of Patient Satisfaction with Meal and Service Quality Using Four Types of Meal Distribution Systems.
Jane Boudreaux, PhD, RD, and Laurel Lambert, MS, RD
The University of Southern Mississippi
1995 The Effect of Type of Instruction on Learning and Management Style of Dietetics and Hotel, Restaurant, and Institution Management Students: Comparison of Lecture Method vs. Problem Based Learning in Quantity Food Production and Service
Elizabeth M. Lieux, MS, RD
Department of Nutrition and Dietetics
University of Delaware
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