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Over six years, first‐year students completed weighed dietary surveys, and their dietary intakes of a variety of nutrients were determined. Reports on sources of energy in the diet. The data collected were compared with recommended dietary amounts and with literature data on dietary intakes of young adults (not students). The data collected show energy intakes of students to be very similar to those of other young adults of a similar age. They tended to be more likely to consume fat at recommended levels, with females in later years consuming less than 35 per cent energy as fat. Data for females over the six years also suggest that total energy intakes are declining, which, if the trend continues, could lead to problems in satisfying other nutritional requirements. Alcohol consumption among students was similar to other people of a similar age group, although a small number of individuals were consuming a large proportion of their energy as alcohol.

Under-examination of the notion of competition between schools has created a considerable asymmetry between the reality and the literature of schooling. Therefore, the purpose of this paper is to investigate the validity of school competition and verify the propositions regarding the effects of school marketing practices in literature, particularly Direct Subsidy Scheme (DSS) and aided schools in Hong Kong.

It tests the relationships between student intake and school academic performance and school marketing practices. It also compares the pattern of the relationships between the DSS and aided secondary schools. Secondary data from 441 secondary schools were retrieved from a popular secondary school admission magazine in Hong Kong and from the schools’ websites.

Hierarchical regression analysis revealed that the school’s academic performance was positively related to discretionary student intake. In addition, marketing school academic performance, but not marketing school features, was positively related to student intake. At last, it was found that marketing school academic performance intensified the relationship between the school’s academic performance and student intake in aided schools but not in DSS schools. The results were interpreted as demonstrating that school competition in Hong Kong is a battle of lifting academic performance.

This study is potential and worthwhile in at least two ways. First, testing the relationships of student intake with academic performance and school marketing practices helps to verify the notion of school competition in the education sector, which, in turn, can bridge the gap between the practice and literature of schooling. Second, examining school competition in Hong Kong can help to identify an important contextual reality for future scholars whose research site is located in Hong Kong.

The transition from high school to university poses many challenges for university students including dietary behaviors’ change and subsequent obesity risk. More tailored interventions and promotions to establish a healthier eating habit are needed to reduce obesity risks. The purpose of this paper is to investigate food intake differences on obesity risk among university students in China through exploring the differences of food intakes with gender, the year in college and body mass index (BMI).

Cross-sectional study was carried in five universities which were randomly selected in all the universities located in different geographical areas of Beijing, China. The sample consisted of 631 university students whom aged from 18 to 25 years. t-tests and one-way ANOVA tests were used to find differences of food intakes with gender, the year in college and BMI.

Having more consumption of food with high protein, high fat and high sugar, but less consumption of fruits and vegetables, may give university students a greater chance to be obese, and food intakes were significantly varied in different genders among Chinese university students.

There is a lack of evidence for investigating the differences of food intakes with gender on obesity among young adults in China. Findings of this study indicated that the food intakes of male students might make them more prone to obesity than female students, and suggested more tailored interventions, food marketing strategies and promotions on controlling students’ food intakes for a healthier life are needed.

The purposes of this study were to determine the food intake purchased from the canteens or markets nearby schools; to estimate the percent intakes of energy and nutrients from canteens and markets nearby the schools as a percent of total energy and nutrient intakes; and to evaluate the association between dietary intake of energy and nutrients eaten from school canteens and markets nearby the school and body weight status.

A sample of 398 students, aged 14–18 years, was recruited from schools in Amman/Jordan. Students’ body weights and heights were measured and socio-demographic data and three days food record were collected.

The intakes of boy students from school canteens were significantly higher than those of girls in carbohydrate (g) (125 ± 6 vs 106 ± 6; p = 0.015), energy from saturated fatty acid (Kcal) (97 ± 4 vs 84 ± 5; p = 0.006), sugar (g) (43 ± 3 vs 35 ± 2; p = 0.009) and fiber (g) (6 ± 0 vs 6 ± 0; p = 0.02). Regarding food groups consumed from markets nearby schools, there were significant differences between boys and girls intake (in which the higher intake was detected in girls as compared to boys) of sweets (g) (4 ± 1 vs 3 ± 2; p = 0.017), soft drinks (ml) (28 ± 5 vs 20 ± 5; p = 0.024) and milk (ml)/milk substitutes (g) (5 ± 2 vs 0 ± 0; p = 0.001). Sugar-sweetened beverages and crackers/snacks consumption was significantly higher in boys as compared to girls. There was a significant relationship between BMI and intakes of sugar, fat, vitamin E and calcium from school canteens.

The contribution of foods from canteens and markets nearby schools was high, with high content of fats, salt and sugar, implying that there is a vital need to establish a strategy and plan of action to fight malnutrition and reduce the intake of unhealthy foods in the school environment in Jordan.

The food and nutrient intake of 250 (135 male, 115 female) adolescent Nigerian high school students have been surveyed to determine the contributions of different food groups to their intakes of protein, calcium and iron. Twenty‐four‐hour dietary recall technique was used to obtain details of food intake and questionnaires administered to obtain social and economic circumstances of subjects’ family. Male subjects had more energy, protein, calcium and iron intake but no significant (p < 0.05) differences when compared with females. Cereal based foods were the most important sources of dietary protein, supplying between 40‐52 per cent for all subjects and 60 per cent or more for 29 per cent of the subjects. Proportions of dietary protein from legumes, meats, vegetables and roots ranged from10‐21 per cent, 3‐13 per cent, 7‐17 per cent, 6.5‐12.9 per cent respectively. Cereals were also the most important source of dietary calcium (56.8 per cent) and iron (33.16 per cent) for most subjects. The contribution of meats and legumes however, approximate that of cereals for 36 per cent of subjects. Apart from gender, residence at home or in boarding house and the socio‐economic status of the subject’s family significantly affect the sources of dietary protein, calcium and iron.

The purpose of this paper is to establish and compare multilevel models that significantly predict school effects on adding value to their students regarding English reading from Secondary One to Secondary Six.

The data were collected from 3,993 students within 66 schools in 2006 by the Educational Bureau of Hong Kong.

When entering Secondary One, the students’ English reading ability was tested then again at Secondary Six. A range of value-added models were fitted to the data. The comparison across these models suggests that student individual scores at intake are the most powerful indicators of value-added. The intake aptitude test scores, aggregated to school level, and gender made no significant difference. At the individual level, student band was the significant predictor. School level effects were largely non-significant. Specific findings on value-added across the schools are visualized as evidence of the parsimony of the selected model.

Secondary data such as this while collected at one point in time nevertheless can still shed light on current policies and practices. It is particularly the case considering that the value-added effects system is still working in Hong Kong over decades but less examined academically.

This study has produced some insights for stakeholders to identify influences on the value-added patterns.

This study was conducted as a result of the declining numbers of Diploma in Accountancy (DIA) students obtaining a Cumulative Grade Point Average (CGPA) of 2.75 and above in the Sarawak Campus of UiTM. The reason why CGPA 2.75 was identified as the cut‐off point was because this is the minimum entry requirement for students to enter the degree program in Accountancy. A questionnaire survey was carried out at UiTM Sarawak Campus with the hope of finding the root cause(s) of this problem by focusing on DIA students who were in their final semesters. A total of 65 questionnaires were distributed to selected respondents in Parts 6, 7 and 8 of the DIA program. In addition to that, these students were observed without much interference to their ordinary situation, so that a more reliable outcome could be obtained. From the survey, the researchers found that the factors that caused the decline in the numbers of students achieving a CGPA of 2.75 and above can be categorized into avoidable and unavoidable. The avoidable factors include students’ attitude, study skills and peer influence. These factors are considered avoidable because they are within the students’ control. Final exam paper difficulty is an unavoidable factor, because it is not under the students’ control. The findings show that the university, lecturers and students all have significant roles to play in helping these students obtain a CGPA of 2.75 and above. They should complement one another so that their joint effort can be optimized. Based on the above findings, the researchers conclude that the university, lecturers and students should work together to produce better results not only in terms of the CGPA outcomes but also to improve the students’ attitude.

The purpose of this paper is to evaluate the eating habits of students in the field of management and engineering of food products compared to students from faculties not related to food science. Furthermore, another aim is to conduct gender-wise assessment to determine the type of eating habit, i.e., careful or binge eating.

The research involved 400 students from all years of study. The survey was conducted in 2017–2018 and the selection of the sample was intentional. The research used a questionnaire form. Additionally, χ² test was performed to assess the statistical independence of characteristics.

It is found that most students who pledge proper nutrition are women. The majority of respondents ate 3–4 meals in day and regular consumption of breakfast was declared among 42 percent of respondents. The consumption of sweet snacks between meals is reaffirmed by the half of the respondents. Students of the food sciences more often than others believed that they eat healthier and more regularly, although students of non-food directions most often declared intake of five or more meals a day.

An important limitation of the conducted study is a relatively small research sample. It consisted of university students from one of the largest academic centers in Poland. The results cannot be generalized to all students in this country. In the future, a similar survey should be conducted on a larger scale and cover all similar fields of management and engineering of food products in Poland. In addition, it would be worth expanding the research and examine graduates who found employment in the food industry.

The results of the conducted research are a good source of information on the differences in the way of feeding studying women and men. While such studies are not very revealing, the comparison between students in food and non-food fields can be considered a novelty. The described results can be used by the students themselves, but above all, by the authorities of universities conducting food science programs.

The students do not eat properly which can lead to nutritional deficiencies and can deteriorate mental and physical endurance damaging overall health.

The described research is important due to the observed deteriorating eating habits and growing overweight of young adults in developed countries like Poland. They show that education of food technologists, even at the academic level, does not always allow to avoid mistakes in their own nutrition.

This article aims to review the latest developments of the higher education sector in China since the mid‐1990s by focusing on the expansion of university education.

It is argued that while massification of higher education is an important indication of the progress in China's higher education system, the quest for world‐class universities indicates China's ambition to earn international reputation in higher education sector compatible with its increasing economic power.

The driving force of these two developments is from the state, which demonstrates the dominant role of the Chinese government in higher education policy and administration. However, the ambitious state constitutes both a driving force and a constraint for China's higher education. The strengthening administrative control accompanied by the financial benefits from the government has led to bureaucratization of China's universities. China's world‐class pursuit necessitates a fundamental change of the existing pattern of relationship between the state and university and university governance model.

The strategic plan to build up world‐class universities shows that China is not satisfied with the quantitative growth of its higher education, but is seeking to achieve a breakthrough in quality higher education.

The paper explains how China's desire to achieve world class status within the area of higher education is being achieved.

The main purpose of this article is to understand the motivations for Bhutanese students to study hospitality and tourism courses. The second objective is to analyse what countries are the preferred destinations for study abroad and visitation for students. This includes focussing on new course topic areas such as sustainability for business in hospitality and tourism courses.

A quantitative methodology approach was undertaken with two surveys administered to the first and second student intakes into the Bhutan Middle Management Hotel Program. Motivational and reasoned action theory form the basis of the theoretical framework to understand behavioural intentions regarding educational choices in hospitality and tourism courses.

The results of the surveys indicate that the main motivations to study hospitality and tourism are for attraction, career opportunities, status, broader benefits and aptitude. In addition, it was found that students studying hospitality and tourism in Bhutan are likely to stay in the sector for a long period of time thereby contributing to the economic and social development of Bhutan. Moreover, it was found that the United Nations Sustainable Development goals are increasingly being integrated into the tourism and hospitality sector, which is influencing students to study these topic areas.

The results of this study will help government and hospitality providers support educational training programs by focussing on new education topic areas. This study is limited to Bhutan.

The results of this study will help government and hospitality providers support educational training programs by focussing on new education topic areas such as sustainability for business management. This will enable hospitality and tourism providers in Bhutan to update their curriculum and to focus on emerging industry needs.

This is amongst the first studies on Bhutanese students motivations for studying hospitality and tourism. It will provide practical and policy advise about how to train workers in order to become less reliant on foreign training providers and the importance of integrating sustainability topics in course design.