The need for effective nutritional education for young consumers has become increasingly apparent given their general food habits and behaviour, particularly during adolescence. Aims to analyse the interaction between young consumers’ food preferences and their nutritional awareness behaviour, within three environments (home, school and social). Preliminary findings in this study would indicate that the perceived dominance of this home, school and social interaction appears to be somewhat overshadowed by the young consumers, developing “independence” trait, particularly during adolescent years. This appears to be reflected in their food preferences within the associated three environments. Suggests that such food preferences are often of a “fast food”‐style and consequently the food habits of many young consumers may fuel the consumption of poor nutritionally balanced meals. While young consumers were aware of healthy eating, their food preference behaviour did not always appear to reflect such knowledge, particularly within the school and social environments.

Student assessment and the development of transferable personal skills are receiving increasing attention in higher education establishments. Examines the potential for enhancing student learning through the development of groupwork, presentation and self‐ and peer‐assessment skills. Describes a methodology which indicates the approach adopted and a questionnaire evaluates students’ impressions of the process. Concludes that skill development does take place and that students find groupwork an enjoyable learning experience. With regard to self and peer‐assessment, students were not as enthusiastic. Ultimately, there is a need to continue to involve students so that they can see evaluation in a positive, developmental light and to encourage students to take a more proactive role in assessing their performance.

Few studies have concentrated on the food choices of young people and the potential influences, yet the food choices established in these early years can determine the diet and quality of health in later life. This study investigates the diet and food choices of 9-17-year olds in Northern Ireland and considers the potential effects of age, gender and socioeconomic grouping. A range of research methods was implemented including observations, questionnaires and diet based case studies. The observations, in five schools, indicated the types of foods being chosen whilst the questionnaires further investigated this initial information along with other factors, to obtain more detailed data. A total of 764 questionnaires were administered to young people and 516 to parents to facilitate comparison. In-depth diet based case studies also took place evaluating the diets of 14 young people.

Food choice is influenced by many factors including physical, social and psychological ones. In this research, the food choices of young people in the 9–15 age group were investigated and the possible factors influencing them examined. Observations and questionnaires carried out in schools within Northern Ireland indicated that many young people are inclined to choose high‐fat and high‐sugar products and often dislike fresh fruit and vegetables. This raises concern, especially with the continued high incidence of coronary heart disease within the province. Further work has suggested that young people are aware of current nutrition policies and the importance of healthy eating, but still fail to put this knowledge into practice.

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