Clever M Nguyen, Krista Hartmann, Craig Goodmurphy, Avram Flamm
E-FAST Ultrasound Training Curriculum for Prehospital Emergency Medical Service (EMS) Clinicians
Journal of education & teaching in emergency medicine
study investigated leftover rate side dishes school lunches provided communal kitchens japans chugoku region focus vegetable dishes supplied containers three types menu items served daily 20 elementary junior high schools communal kitchen 116 days first leftovers containers returned communal kitchen weighed combined study compared outside temperature distance communal kitchen school type number students per class assignment nutrition teachers time elapsed cooking finally examined relationship factors leftover rate using multiple regression analysis median leftover rate 201 0969 250 side dishes high leftover rate however widely distributed number students per class assignment nutrition teachers time elapsed cooking strongly related leftover rate adjusted coefficient determination r2 0236 regression results indicated regarding side dish leftover rate standardized coefficient 0414 0215 0107 0093 0094 number students per class assignment nutrition teacher time elapsed end cooking distance communal kitchen presence seaweed respectively p0001 dietary education homeroom nutrition teachers reducing time elapsed cooking impacts students awareness preferences may decrease leftover rate