Editor's Note

Teenage Foodservice Workers: Are Schools an Effective Setting for Teaching Food Safety?
Tami J. Cline, MS, RD, FADA, SFNS; Jeannie Sneed, PhD, RD, SFNS, CFSP; and Julie Skolmowski, MPH, RD, SFNS

Upper-Elementary Students’ Perceptions of School Meals
Mary Kay Meyer, PhD, RD

School Foodservice Employee and Student Perceptions of Service Quality: Application of the Boundary Spanner Theory
Yvette LeBlanc, PhD, RD; and Mary Kay Meyer, PhD, RD

Nutrition Information at the Point of Selection Affects Food Chosen by High School Students
Martha T. Conklin, PhD, RD, LDN; David A. Cranage, PhD; and Carolyn U. Lambert, PhD, RD, LDN

Cooling Rates of Chili Using Refrigerator, Blast Chiller, and Chill Stick Cooling Methods
David A. Olds, MS; and Jeannie Sneed, PhD, RD, SFNS, CFSP

Summary of Research
John R. Endahl, PhD; Anita Singh, PhD; and Laura Castro, MPA