Academic literature on the topic 'Universities and colleges – Food service – Canada'

In Mexico, the community service strategy and requirements for undergraduate students are both longstanding and mandated by the Mexican Constitution. Students undertake a minimum of 480 hours of service during their undergraduate degrees, which are coordinated through their universities’ Social Service (SS) departments. Many Canadian universities and colleges offer community service through courses and volunteer programs; however, the practice and adoption levels vary widely. Student involvement with community partners, as represented through community service-learning (CSL) and volunteerism in Canada, are sponsored by many post-secondary institutions but are not driven by a national agenda. While, in Mexico, community service is documented at a departmental and institutional level for reporting to stakeholders and the government, in Canada, documentation of community service varies with the institutional mandate and is often sporadic or non-existent; the imperative for systematic student engagement and citizenship development has not been recognized at the national level. This research paper provides an overview of the community engagement practices in both countries, with the national patterns represented through a summative review of selected Canadian and Mexican universities. Suggestions for processes and practices for Canada are proposed based upon the Mexican model.

This paper reflects on the origins and development of the Student Refugee Program of the World University Service of Canada (WUSC) and its significance as a “transformational” force in the lives of individuals and communities. The WUSC Student Refugee Program is a unique effort involving students, faculty and staff at universities and colleges across Canada who work together to mobilize material and human resources in order to enable student refugees to resettle and complete their post-secondary studies in Canada. The author, who has worked closely with the Student Refugee Program at the University of British Columbia since the mid-1990s, first describes the operation of the Student Refugee Program, and then considers its significance in relation to issues of resettlement, gender equality, “brain drain” and transnationalism.

The emergence of service-learning pedagogies in Canada has received a variety of critical responses. Some regard service-learning as a public relations effort of universities and colleges; others see it as a countermovement to academic corporatization; still others consider it part of a wider cultural project to produce self-responsible and socially responsible, enterprising citizens. In this article, we argue that each type of response rests on a different critique of the neo-liberal context of post-secondary education; these critiques, in turn, stem from different conceptions of neo-liberalism: as policy, ideology, or governance (Larner, 2000). Rather than attempt to resolve contradictions among these conceptualizations, we address them as a framework for understanding divergent responses to service-learning. We illustrate the framework with the example of a high-enrolment undergraduate course, and we call for future research and educative engagement with the politics of post-secondary service-learning that is informed by a multi-faceted analysis of neo-liberalism.

AbstractIntroduction:Many colleges and universities appear to exist in relative isolation from community-based emergency medical services (EMS) systems. In response, some have developed their own EMS systems.Objective:To determine the extent of this phenomenon and to delineate the characteristics of these systems.Design/Methods:Questionnaires were mailed to 1,503 colleges/universities in the United States and Canada. The questionnaire asked whether the institution had an EMS system and included 19 questions about the characteristics of the system.Results:A total of 919 (61 %) responses were received. Of the institutions responding, 234 (25%) had an EMS system and 31 (3.4%) were considering starting a system. Characteristics of the systems were as follows: 1) Types of patients—the two most common call types were medical and trauma/surgical; 134 (57%) reported one-fourth of calls to be medical and 91 (39%) reported one-fourth of calls to be trauma/surgical. 2) Type of service—133 (57%) services transport patients; 195 (83%) respond only to the campus or other university property; the remainder also respond to the community; and 135 (58%) function all year. 3) Dispatch—178 (76%) are dispatched by the campus police, although most services are dispatched by several sources; 46 (20%) use 9-1-1. 4) Personnel—two systems (0.85%) exclusively employ paramedic; 141 systems (60%) have at least one emergency medical technician; the remainder use emergency care attendants and first-aid providers; 118 (50%) have medical directors, of these 76 (64 %) are student health physicians and 21 (18%) are community physicians. 5) Demographic Information—The majority of the campus-based EMS systems exist on small campuses in urban areas.Conclusions:A significant number of colleges/universities have EMS systems and one-half transport patients. However, the level of training of the personnel and medical direction may be below the standard for the EMS systems in the communities in which these campus-based systems exist.

This essay provides an overview of the activity of the Canadian Institute of Ukrainian Studies (CIUS) during the two decades when the author served as its director. During that time he and his CIUS colleagues pursued the goals of integrating and mainstreaming Ukrainian studies into North American and world scholarship and becoming the leading world research institution dedicated to the discovery, preservation, and dissemination of knowledge about Ukraine and Ukrainians. The CIUS did so by supporting research; publishing scholarly and educational materials; organizing seminars, lectures, and conferences; promoting Ukrainian studies courses at colleges and universities; granting scholarships and fellowships; and providing knowledge and understanding of Ukraine to academic, political, diplomatic, military, and business communities in Canada and abroad. This essay describes these activities and efforts in detail, including in the areas of Ukrainian-Canadian studies, promoting Ukrainian studies in Ukraine and Russia, monitoring and assessing events in Ukraine, and assisting Ukraine’s transition to a democratic society and a free-market economy.

Abstract Background Students with gluten-related disorders (GRD), a spectrum of conditions including celiac disease (CeD) and non-celiac wheat sensitivity (NCWS), often experience challenges when accessing gluten-free (GF) foods. Aims To identify barriers perceived by students with GRD to access GF products on-campus of universities and colleges across Canada. Methods We conducted a cross sectional survey using the RedCap platform and distributed it to the Canadian Celiac Association community. We included students who reported adopting a GFD for various reasons including CeD and other GRD. We collected data on adherence to the GFD using a validated questionnaire (CDAT), presence of perceived barriers to follow a GFD while dining on campus, persistent symptoms, and altered quality of life. Continuous data are expressed as median (IQR), and categorical data as proportions of patients. Mann-Whitney U and Chi2 with Fisher correction were used to assess differences between groups. Results Seventy nine students responded to the survey (5% male and median age = 25 yrs) and 78 had complete data for analysis. Of the 78 students, 52 (66.6%) reported a diagnosis of CeD, while 26 were adopting a GFD for other reasons (non-CeD). The majority were enrolled in university programs (72/78) and 18% were living on-campus. Almost 90% reported difficulties maintaining a GFD while dining on-campus. Similar proportion of CeD and non-CeD reported eating gluten accidentally (75% vs 80%), while 15% reported eating gluten intentionally on-campus at least a few times per week. This was observed more frequently in non-CeD compared with students with CeD (61% vs 17%; p=0.04). Barriers identified in CeD versus non-CeD groups were related to a reduced GF-food variety (48% vs 69%), lack of availability of GF food (21% vs 46%) and increased cost (46% vs 81%) compared with gluten-containing counterparts. The majority of participants were concerned whether the food available on-campus was truly GF (80% vs 54%) as they reported foods not properly labelled. The majority of participants considered their overall health (79%) and quality of life (65%) was fair to terrible while dining on campus. During the pandemic, 76% of them perceived that it was easier to stick to a GF diet. Conclusions Students from various universities and colleges across Canada experience barriers to access GF food on-campus. This has a significant impact on their overall health and quality of life. Proper food labeling, GF certification and improving the variety of GF food on-campus are options for improvement. Funding Agencies None

Public institutions are increasingly being pressured to demonstrate how they are meeting their responsibilities and obligations to sustainability. Yet there is little academic research on food procurement at universities in Canada. This article examines issues related to procurement of local and sustainable food at two academic institutions in Manitoba: the University of Winnipeg (UW) and the University of Manitoba (UM). Following Brown et al.’s (2012) call for transformational change, we argue that the experiences at each university demonstrate that a food system transformation can best occur by moving away from corporate food service contracts. The ability to do so is dependent on a number of other factors including, but not limited to: political will of the administration, student activism and support from non-university sectors.

This study assessed the status of implementation of the policies on student affairs and services among state universities in the Island of Samar, as basis for program enhancement. This determined the status of implementation of the following student welfare programs and services, vis-à-vis the policies of SUC’s in Samar Island with respect to admission, career and placement service, economic enterprise development, food services, guidance and counseling, health services, information and orientation service, international student service, research, monitoring and evaluation of student affairs and services, safety and security, scholarship and financial assistance, services of students with special needs, student discipline, student handbook and student housing. The four (4) SUC’s in Samar Island were selected as the locale of this study. These were the University of Eastern Philippines Main Campus (Catarman), North West Samar State University Main Campus (Calbayog City), Samar State University Main Campus (Catbalogan City) and Eastern Samar State University Main Campus (Borongan City) with the university presidents, deans/directors of the Student Affairs and Services, personnel, and students as respondents. Frequency counts, percentages, and weighted mean computations were used to analyze the descriptive data obtained from the respondents of the study who were chosen through complete enumeration for presidents, deans/directors and personnel and random sampling for the students, respectively. The status of implementation of the student welfare programs and services as well as student development program and services in different state universities in the Samar Island, were both rated as “very satisfactory” which means that these programs and services were much implemented. Hence, an action plan was prepared for further enhancement of the student affairs and services in state universities as an offshoot of this study.

Review, promotion, and tenure (RPT) processes at universities typically assess candidates along three dimensions: research, teaching, and service. In recent years, some have argued for the inclusion of a controversial fourth criterion: collegiality. While collegiality plays a role in the morale and effectiveness of academic departments, it is amorphic and difficult to assess, and could be misused to stifle dissent or enforce homogeneity. Despite this, some institutions have opted to include this additional element in their RPT documents and processes, but it is unknown the extent of this practice and how it varies across institution type and disciplinary units. This study is based on two sets of data: survey data collected as part of a project that explored the publishing decisions of faculty and how these related to perceived importance in RPT processes, and 864 RPT documents collected from 129 universities from the United States and Canada. We analysed these RPT documents to determine the degree to which collegiality and related terms are mentioned, if they are defined, and if and how they may be assessed during the RPT process. Results show that when collegiality and related terms appear in these documents they are most often just briefly mentioned. It is less common for collegiality and related terms to be defined or assessed in RPT documents. Although the terms are mentioned across all types of institutions, there is a statistically significant difference in how prevalent they are at each. Collegiality is more commonly mentioned in the documents of doctoral research-focused universities (60%), than of master’s universities and colleges (31%) or baccalaureate colleges (15%). Results from the accompanying survey of faculty also support this finding: individuals from R-Types were more likely to perceive collegiality to be a factor in their RPT processes. We conclude that collegiality likely plays an important role in RPT processes, whether it is explicitly acknowledged in policies and guidelines or not, and point to several strategies in how it might be best incorporated in the assessment of academic careers.

Purpose – The purpose of this paper is to assess the response of Canadian academic libraries to the rapid proliferation of mobile application (apps), many of which are useful for research, teaching, and learning. Design/methodology/approach – A survey was conducted to identify existing initiatives that address the use of mobile apps to facilitate research, teaching, and learning at the libraries of the 97 member institutions of the Association of Universities and Colleges of Canada (AUCC). Based on this survey, this paper describes how apps are promoted, curated, organized, and described by today’s academic libraries. A review of the literature places this survey in its broader context. Findings – In total, 37 per cent of AUCC member libraries include links to mobile apps in their web site. Larger, research-intensive universities, tend to leverage apps more frequently than smaller institutions. Examples of how academic libraries are promoting apps provide insight into how academic librarians are responding to the proliferation of mobile technology. Practical implications – The results of this survey highlight trends with regard to this emerging service opportunity, help to establish current best practices in the response of academic libraries to the emergence of mobile apps, and identify areas for potential future development. Originality/value – This is the first study of its kind to explore and describe how third-party apps are used and promoted within an academic library context.

The purposes of this study were. to identify current uses of computers by university foodservice operations and to determine if there.are any differences in computer use among university foodservice operations. The twelve university foodservice directors who responded to the research questionnaire varied significantly in their computer usage and computer characteristics. Institutions serving more than 1,000 meals per day represented 91% of the sample using computers. Chi Square analysis found a significant use of menu-costing programs. The computers were used more than six hours a day by 75% of the sample. The.problems relating to hardware and software selection indicate a lack of assessment of operational needs for foodservice operations. Guidelines to assist foodservice directors in computerization are needed.

Dissertation submitted in compliance with the requirements for the Masters Diploma in Technology: Food and Nutrition, Technikon Natal, 1996.
As tertiary institutions, technikons are in the fortunate position that there is a demand for their educational programmes among prospective students, and an equally positive demand for technikon diplomates from the relevant industries who require skilled manpower. Unfortunately resources are limited and thus technikons cannot admit all the applicants who apply for the various courses. For this reason it has become essential to select only those candidates who are most likely to complete the educational training programmes, and fit successfully into the job market. When the value and nature of technikon education are compared to those of a university education, it seems appropriate that their respective students should possess different qualities and abilities, which should be accommodated in the selection criteria governing enrolment.
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Submitted in fulfilment of the requirements of the Masters Degree of Applied Science in Food and Nutrition, Durban University of Technology, Durban, South Africa, 2016.
Introduction: Food vending is becoming a very important and a useful service. Moreover, socioeconomic factors and lifestyle changes forces customers to buy food from street vendors. Since the food industry is growing worldwide, good hygiene practices coupled with food safety standards is of vital importance. Currently there is inadequate information or scientific data on the microbiological quality and safety of vended foods in South Africa more especially in Durban. To date limited research has been conducted on the food handlers (FH’s) operating as food vendors in different areas of Durban, and a lack of documented evidence about the knowledge that food vendors have on food safety and food hygiene has resulted in the interest in this research. Aim: The aim of this study was to ascertain food hygiene practices and knowledge, food safety practices and the nutritional value of the food served by various food vendors at DUT in Durban. Method: A total number of 15 food vending stalls (comprising of 15 managers and 39 food handlers) situated within the Durban University of Technology (DUT) Durban campuses participated in the study. The study was conducted on all food vendors who prepared and served food items on site. Data collected was of a quantitative nature with two sets of questionnaires (Managers questionnaires and (FH’s) questionnaires), observation sheets to observe FH’s during food preparation and cleanliness, and weighing and recording of menu items prepared and served in order to determine portion sizes and the nutritional content. All the administration of data was completed by the researcher on a Microsoft Excel spread sheet and analysed on the SPSS software version 20. Recording and weighing of menu items was done using an electronic food portion scale. A statistician was consulted to assist in the interpretation of the data. Results: The majority (66.67%) of vendors were females with the educational level that was fairly high, (73.33%) had secondary education. Most of the respondents (80.00%) had been in the food vending business for more than 3 years. The availability of proper infrastructure was poor, 40.00% of the vendors obtained running water from the kitchen taps within the stalls and 60.00% obtained water from a communal sink tap outside the food stalls. Most vending stalls 66.67% had no proper storage facilities; perishable stock was stored on refrigerators, while non-perishable food items were stored on built-in shelves, on top of fridges, on the floor, in storage containers, and on tables due to shortage of space. Thirty three percent of the vendors had designated storerooms for non – perishable items. Food preparation and cooking space was very minimal as a result the researcher observed that in some stalls white and red meat was grilled in the same griller and that increases the chances of cross-contamination. The researcher also observed that the area where most of the vending stalls were situated had no shelter and paving, as a result during food preparation and service, food was exposed to dust, air pollution and flying insects. Most managers 73.33% and FH’s 56.41% attended hygiene and food safety training but observational findings indicated that important hygiene practises such as washing of hands before serving food were not practised. Another concerning observation regarding personal hygiene was that students did not wash hands prior to eating food despite the availability of tap water within the dining area. The majority of managers had contracts with suppliers, and grocery items were mainly purchased from wholesale stores, meat items from formal retailers. A large number of managers 73.33% bought and delivered perishable products themselves using own cars, while 13.33% used refrigerated trucks from the suppliers for the delivery of perishable goods. In that way delivery temperature of food items was not monitored and maintained. The nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30%, the carbohydrates (CHO) contribution was lesser than the stipulated percentage of 55-75%, and the mean energy contribution of protein was within the recommended percentage of 10-15%. The mean energy contribution made by fat in all meals was higher than the recommended percentage 15-30%, with the highest contribution of 63.59% and the lowest of 34.12%. High fat meals were of great concern as prospects of cholesterol, high blood pressure and heart diseases were high. The CHO content of meals was below the stipulated percentage of 55- 75% with the maximum percentage of 49.86% and the minimum of 31.04%. The mean energy contribution of protein was 15.36% which was generally within the recommended percentage of 10- 15%. Furthermore, the study revealed that out of the 12 881 kJ recommended for men and 10 093 kJ for females; male students on an average were consuming approximately 14% more kJ than recommended, and female students were consuming approximately 27% more kJ than recommended from the meals. Frequent consumption of such high energy meals can lead to overweight and obesity among young adults. Conclusion: The results of the study revealed the urgent need for basic infrastructure such as a decent food kiosk with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices. Even though food vendors claimed to have received hygiene training, knowledge attained was not effectively practiced or demonstrated; and that placed students at risk of foodborne illnesses. Furthermore, the nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30% and the CHO contribution being lesser than the stipulated percentage of 55-75%. Recommendations: Extensive training programme and regular supervision should be put in place by management of the Institution to ensure that proper hygiene practices are in place and also to ensure the quality of food served to students is of acceptable standard. All vending stalls to be provided with basic infrastructure. Food court yard to be well sheltered to avoid food being contaminated by air pollution, dust and pests. DUT management, together with the Department of Health, should organise nutrition awareness programmes to enlighten students about the dangers of unhealthy eating habits.
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Submitted in fulfillment of requirements of the Degree of Doctor of Philosophy in Food and Nutrition, Durban University of Technology, 2017.
The focus of this study is to develop a capacity building programme that prepares students for service learning (SL) with the purpose of developing social responsibility and active critical citizenship underpinned by a social justice paradigm at a University of Technology (UoT). In developing countries such as South Africa that still experience severe injustices and inequality of access to, for example, certain services such as health services, it is impossible to ignore issues of human and social development and poverty reduction when promoting the university’s role in development. The developmental role of HEIs has been reinforced through the introduction and formalization of Community Engagement (CE) as a core function of higher education together with teaching and learning and research. When examining the role of universities in educating students for social responsibility and critical citizenship, it is evident that the biggest area of growth of CE has been in the form of Service Learning (SL) and community service. The study posits that in the South African context of HEIs, the potential for fostering, specifically critical discourse and creative thinking exists in what are termed as traditional universities because of the nature of the varied disciplines offered at these institutions. On the other hand, UoTs focused predominantly on the technical study field and on training students for the market place. The emphasis on Work Integrated Learning (WIL) and industry placements narrowed the focus and excluded insights into South Africa’s diversity and socioeconomic issues in the curriculum. The concept of social responsibility within a social justice paradigm is a foreign concept at UoTs in particular. To facilitate SL within a social justice paradigm and to address issues of injustice and inequality in SA at universities, the question that needs to be asked is: how should the preparation of students be shaped to adequately prepare them to become justice-orientated, socially and civically responsible students without compromising their work preparedness? This bigger question leads to the specific question of the study, which is: if the department of Food and Nutrition Consumer Sciences at the Durban University of Technology (DUT) is to develop justice orientated, socially and civically responsible students, what theoretical and philosophical considerations should guide the development of a SL capacity building programme? To achieve the purpose of the study the following objectives were identified: firstly, establish the effectiveness of the current preparation of Food and Nutrition students for SL to foster justice-orientated social and civic responsibility; secondly, determine the theoretical and philosophical considerations that should guide the development of students’ justice-orientated social and civic responsibility through SL in the field of Food and Nutrition; thirdly, develop and implement a SL capacity building programme to foster social responsibility and critical active citizenship within a social justice paradigm; finally, develop a framework for a social justice-orientated SL capacity building programme post evaluation A sequential exploratory mixed methods research protocol was applied in this study. The research process consisted of three phases. Phase I entailed the exploration of the research question with qualitative data collection (focus groups) and analysis. This phase was followed by a developmental phase (Phase II) during which the qualitative results and the theoretical and philosophical considerations evident in the literature were used to develop a capacity building programme. The programme was implemented and the impact of the programme was evaluated in Phase III through the application of the Civic Attitudes and Skills Questionnaire (CASQ). Purposeful sampling was applied in Phases I (qualitative phase) and III (quantitative phase). During phase I five focus groups were conducted (n = 43). Phase III sample consisted of two groups namely, the experimental group (n = 19) and a control group (n = 24). Focus group interviews were recorded and transcribed verbatim after which the data was coded followed by a thematic analysis. The data from the CASQ was captured on Microsoft Excel® and analysed according to CASQ scales using the Statistical Package for Social Sciences (SPSS) version 23 to determine mean and standard deviations. A paired sample 2-tailed t-test was used to determine statistical significant differences between the pre- and post-test. Results from phase I confirmed students’ understanding of CE is mostly a charitable view with little emphasis on addressing social justice issues. The results showed that SL as currently planned and executed seems to perpetuate and reinforce existing social hierarchies and paternalism. The most common expectation of participating in CE from students was to apply skills and theoretical knowledge in a community setting. Students also commented that they expected to be developed personally and to learn about others. Additionally, it is evident from the results that students did not indicate any changes in their social justice awareness. The programme developed in phase II was within the framework of four dimensions including self-awareness, awareness of others, awareness of social issues and change agent as critical to preparing students for SL with the purpose of fostering social responsibility and active critical citizenship within a social justice paradigm and guided by the Ubuntu philosophy, Freire’s critical pedagogy and Mezirow’s transformative learning theory. The results of phase III showed that the experimental group who participated in the capacity building programme showed a significant increase in the social justice related subscales indicating their intentions of future civic action and change in social justice attitudes. The results in the control group demonstrated a decrease in the mean values in the post-test for the social justice subscales. The experimental group also showed an increase in the interpersonal and problem-solving skills, leadership skills, diversity attitudes and course value subscales but it was not significant. An opposite pattern was demonstrated in the control group with significant decreases in the interpersonal and problem-solving skills, leadership skills, diversity attitudes and course value. The results showed the significant impact of the capacity building programme on students’ awareness and understanding of social justice issues. Overall, the findings of the various phases assisted in refinement of the framework for a social justice orientated SL capacity building programme. The developed framework consists of five key components: philosophy that guides social justice oriented service learning; theories that underpin service learning; a pedagogy that would effectively enhance a social justice oriented SL experience; and praxis that integrates theory and practice.
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This introductory chapter presents an overview of the four “upstream” policies on austerity, schools, food, and drugs. These policies are not typically regarded as urban policies, but they ought to be. In their present forms, they damage cities; but they can be changed. Such changes have the best potential for improving cities. In each of the four areas, city advocates and researchers have produced enormous bodies of evidence calling for reform. Vast troves of annual survey data as well as solid statistical analyses come from public agencies such as the National Center for Education Statistics, the Bureau of Justice Statistics, and the Food and Nutrition Service. More information comes from various state and city research organizations, new local programs, investigative journalists, and the research reports, journal articles, and books written by hundreds of individual researchers and research teams based for the most part at colleges and universities.