Describes the design of a national study of USDA's Summer Food Service Program, created in 1975 to provide children from low-income families with nutritious meals when school is not in session, including appropriate sample and data collection methodologies, analytic methods, and study costs. On...

Describes the design of a national study of USDA's Summer Food Service Program, created in 1975 to provide children from low-income families with nutritious meals when school is not in session, including appropriate sample and data collection methodologies, analytic methods, and study costs. On...

Based on a one-year follow-up survey with a representative sample of over 400 single-mother TANF clients, the report examines how various obstacles to employment constrained clients’ employability and influenced their experiences with welfare-to-work activities and supportive services....

This article measures the achievement impacts of 41 Knowledge Is Power Program (KIPP) charter middle schools nationwide and found consistently positive and statistically significant test-score effects in reading, math, science, and social studies.

This article is the eighth in a series exploring the importance of research design, statistical analysis, and epidemiology in nutrition and dietetics research. It is the second article in that series focused on multivariate statistical analytical techniques. This review examines the statistical...

This article defines qualitative research as applied in the field of dietetics to increase knowledge and competency in evaluating this type of research. The authors explain the design of qualitative studies, explore congruence with quantitative research, and provide examples of applications in...

At schools, consumption of energy from low-nutrient, energy-dense foods may be reduced by limiting access to competitive foods and beverages, enforcing strong school wellness policies, and minimizing the frequency of offering french fries and similar potato products and higher-fat baked goods in...

Removing sugar-sweetened beverages from school food stores and snack bars, improving a la carte choices, and reducing the frequency of offering french fries merit testing as strategies to reduce energy from low-nutrient, energy-dense foods at school.

This article, the sixth in a series of monographs for the journal on research design and analysis, discusses statistical concepts related to the measurement of nutrition-related characteristics and outcomes, including validity, reliability, and diagnostic tests. The paper is designed to help...