WorldWideScience

Sample records for schools serving food

  1. [Evaluation of the presence of hygienic and sanitary indicator microorganisms in food served in public schools in Porto Alegre, Brazil].

    Science.gov (United States)

    de Oliveira, Ana Beatriz Almeida; Capalonga, Roberta; Silveira, Joice Trindade; Tondo, Eduardo Cesar; Cardoso, Marisa Ribeiro de Itapema

    2013-04-01

    The objective of this study was to evaluate the presence of hygienic and sanitary indicator microorganisms in samples of food served in public schools in Porto Alegre. All the food served in the meal of the session visited was analyzed for Escherichia coli, coagulase-positive Staphylococcus, Salmonella sp. and Shigella sp. Of the total of 196 food products analyzed in 120 schools, 4 contained and Escherichia coli score above the permitted level, and 2 contained coagulase-positive Staphylococcus. Neither Shigella nor Salmonella genus were detected. In the majority of schools studied, it was found that food was of an adequate hygienic-sanitary standard. However, only municipal schools had the supervision of a technician responsible for school food. In the state schools, 60% had never been visited by a nutritionist and in these schools several procedures failed to comply with legal requirements. In most of the schools studied, the food served to students was within adequate standards, though the problems detected revealed the need for the implementation of Best Practices in the school environment.

  2. Best Practices for Serving Students with Special Food and/or Nutrition Needs in School Nutrition Programs

    Science.gov (United States)

    Castillo, Alexandra; Carr, Deborah; Nettles, Mary Frances

    2010-01-01

    Purpose/Objectives: The purpose of this research project was to identify goals and establish best practices for school nutrition (SN) programs that serve students with special food and/or nutrition needs based on the four practice categories identified in previous National Food Service Management Institute, Applied Research Division (NFSMI, ARD)…

  3. Food and drink serving contract

    Directory of Open Access Journals (Sweden)

    Veselinović Janko

    2012-01-01

    Full Text Available Food and drink catering service is almost as old as the civilization itself. Even though this vocation is a part of the catering activity, Serbian law does not foresee this contract section as personalized. Key legal sources for this kind of contract are business customs. Food and drink serving contract is a mixed-type contract and its legal nature is very interesting due to its complexity. Specific for this contract is the fact that it is not an ordinary service, but also an activity which requires a degree of culinary skills, knowledge of customs of other nations, as well as other skills. The very category of a good professional in business economy / hospitality industry is very dynamic, as it needs to be evaluated according to all given circumstances, which may be rather unpredictable. By considering the legal nature, but also the rights and obligations of the contracting parties, we tried to point to the questions that require a special attention. Legal sources that indirectly refer to food and drink serving contracts were taken into account. Apart from the Law on Obligatory Relations, we also considered here the Law on Tourism also pointing to the comparative law and jurisprudence.

  4. Dietary standards for school catering in France: serving moderate quantities to improve dietary quality without increasing the food-related cost of meals.

    Science.gov (United States)

    Vieux, Florent; Dubois, Christophe; Allegre, Laëtitia; Mandon, Lionel; Ciantar, Laurent; Darmon, Nicole

    2013-01-01

    To assess the impact on food-related cost of meals to fulfill the new compulsory dietary standards for primary schools in France. A descriptive study assessed the relationship between the level of compliance with the standards of observed school meals and their food-related cost. An analytical study assessed the cost of series of meals published in professional journals, and complying or not with new dietary standards. The costs were based on prices actually paid for food used to prepare school meals. Food-related cost of meals. Parametric and nonparametric tests from a total of 42 and 120 series of 20 meals in the analytical and descriptive studies, respectively. The descriptive study indicated that meeting the standards was not related to cost. The analytical study showed that fulfilling the frequency guidelines increased the cost, whereas fulfilling the portion sizes criteria decreased it. Series of meals fully respecting the standards (ie, frequency and portion sizes) cost significantly less (-0.10 €/meal) than series not fulfilling them, because the standards recommend smaller portion sizes. Introducing portion sizes rules in dietary standards for school catering may help increase dietary quality without increasing the food cost of meals. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  5. ServAR: An augmented reality tool to guide the serving of food.

    Science.gov (United States)

    Rollo, Megan E; Bucher, Tamara; Smith, Shamus P; Collins, Clare E

    2017-05-12

    Accurate estimation of food portion size is a difficult task. Visual cues are important mediators of portion size and therefore technology-based aids may assist consumers when serving and estimating food portions. The current study evaluated the usability and impact on estimation error of standard food servings of a novel augmented reality food serving aid, ServAR. Participants were randomised into one of three groups: 1) no information/aid (control); 2) verbal information on standard serving sizes; or 3) ServAR, an aid which overlayed virtual food servings over a plate using a tablet computer. Participants were asked to estimate the standard serving sizes of nine foods (broccoli, carrots, cauliflower, green beans, kidney beans, potato, pasta, rice, and sweetcorn) using validated food replicas. Wilcoxon signed-rank tests compared median served weights of each food to reference standard serving size weights. Percentage error was used to compare the estimation of serving size accuracy between the three groups. All participants also performed a usability test using the ServAR tool to guide the serving of one randomly selected food. Ninety adults (78.9% female; a mean (95%CI) age 25.8 (24.9-26.7) years; BMI 24.2 (23.2-25.2) kg/m 2 ) completed the study. The median servings were significantly different to the reference portions for five foods in the ServAR group, compared to eight foods in the information only group and seven foods for the control group. The cumulative proportion of total estimations per group within ±10%, ±25% and ±50% of the reference portion was greater for those using ServAR (30.7, 65.2 and 90.7%; respectively), compared to the information only group (19.6, 47.4 and 77.4%) and control group (10.0, 33.7 and 68.9%). Participants generally found the ServAR tool easy to use and agreed that it showed potential to support optimal portion size selection. However, some refinements to the ServAR tool are required to improve the user experience. Use of the

  6. INDUSTRIAL FOOD – THE DAILY TOXIN SERVING

    Directory of Open Access Journals (Sweden)

    Afrodita BORMA

    2017-08-01

    Full Text Available This paper presents the opposition between industrial and organic food. The method used focuses on an extensive documentation based on statistical data, documentary films, books and articles that provide us various information about the devastating effect of chemicals used by the food industry. Most of the documents used are based on case studies and concrete examples that condemn the current food industry, which “forces” the population of the globe to consume artificial food, (lacking vitamins and minerals, which, according to specialists, “keeps us alive but hurries the end”. In order to change this cruel reality, a growing number of activists (physicians, economists, biologists, chemists, etc. fight to stop the food chaos created by the current food industry, seeking and offering viable solutions for protecting the environment and the public health.

  7. Research brief : Serving Bowl Selection Biases the Amount of Food Served

    NARCIS (Netherlands)

    Kleef, van E.; Shimizu, M.; Wansink, B.

    2012-01-01

    Objective: To determine how common serving bowls containing food for multiple persons influence serving behavior and consumption and whether they do so independently of satiation and food evaluation. Methods: In this between-subjects experiment, 68 participants were randomly assigned to either a

  8. Portion and Serving Sizes of Commonly Consumed Foods, in ...

    African Journals Online (AJOL)

    Portion sizes were determined from weight equivalents of each food type consumed, average portion sizes for each food type were determined using the statistical ... Serving sizes determined: a serving of the various foods as expressed in household measures include; 1.3 slices of bread, 13.5 tablespoons of Ewedu soup, ...

  9. Variations in serving sizes of Australian snack foods and confectionery.

    Science.gov (United States)

    Watson, Wendy L; Kury, Alexandra; Wellard, Lyndal; Hughes, Clare; Dunford, Elizabeth; Chapman, Kathy

    2016-01-01

    This study examined the serving size and energy content per serving of Australian packaged snack foods and confectionery products. Nutrition Information Panel data for 23 sub-categories of packaged snack foods (n = 3481) were extracted from The George Institute for Global Health's 2013 branded food composition database. Variations in serving size and energy content per serving were examined. Energy contents per serving were compared to recommendations in the Australian Dietary Guidelines. Serving sizes varied within and between snack food categories. Mean energy content per serving varied from 320 kJ to 899 kJ. More energy per serving than the recommended 600 kJ was displayed by 22% (n = 539) of snack foods classified in the Australian Dietary Guidelines as discretionary foods. The recommendation for energy content per serving was exceeded in 60% (n = 635) of snack foods from the Five Food Groups. Only 37% (n = 377) of confectionery products displayed the industry-agreed serving size of 25 g. Energy content per serving of many packaged snack foods do not align with the Australian Dietary Guidelines and the industry agreed serving size has not been taken up widely within the confectionery category. Given the inconsistencies in serving sizes, featuring serving size in front-of-pack information may hinder the objective of a clear and simple nutrition message. Messaging to help consumers make healthier choices should consider the variation in serving sizes on packaged snack foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. The Three C's of School Food Service.

    Science.gov (United States)

    Becker, Thelma L.

    1986-01-01

    Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

  11. Charter Public Schools Serving Hispanic Communities

    Science.gov (United States)

    National Alliance for Public Charter Schools, 2016

    2016-01-01

    The innovative and culturally responsive teaching practices provided in high-quality charter schools are not only providing Hispanic students with an excellent alternative to district public schools, but they are also yielding academic results that show neither race/ethnicity nor income level must determine a child's future. The compilation of…

  12. The Food Costs of Healthier School Lunches

    OpenAIRE

    Newman, Constance

    2012-01-01

    The U.S. Department of Agriculture proposed and adopted a new set of meal pattern requirements for the National School Lunch Program that will allow schools to claim 6 cents more in lunch reimbursement rates. This study analyzes the food costs of school menus in 2005 that met many of the proposed requirements. Overall, schools that served more, and more diverse, non-starchy vegetables had higher average food costs, and schools that served menus with lower calories had lower food costs. The fo...

  13. Quantitative Evaluation of HHFKA Nutrition Standards for School Lunch Servings and Patterns of Consumption

    Science.gov (United States)

    Echon, Roger M.

    2014-01-01

    Purpose/Objectives: The purpose of this paper is to provide baseline data and characteristics of food served and consumed prior to the recently mandated nutrition standards as authorized by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). Methods: Over 600,000 school lunch menus with associated food production records from 61 elementary schools…

  14. Slim by design: serving healthy foods first in buffet lines improves overall meal selection.

    Science.gov (United States)

    Wansink, Brian; Hanks, Andrew S

    2013-01-01

    Each day, tens of millions of restaurant goers, conference attendees, college students, military personnel, and school children serve themselves at buffets--many being all-you-can-eat buffets. Knowing how the food order at a buffet triggers what a person selects could be useful in guiding diners to make healthier selections. The breakfast food selections of 124 health conference attendees were tallied at two separate seven-item buffet lines (which included cheesy eggs, potatoes, bacon, cinnamon rolls, low-fat granola, low-fat yogurt, and fruit). The food order between the two lines was reversed (least healthy to most healthy, and vise-versa). Participants were randomly assigned to choose their meal from one line or the other, and researchers recorded what participants selected. With buffet foods, the first ones seen are the ones most selected. Over 75% of diners selected the first food they saw, and the first three foods a person encountered in the buffet comprised 66% of all the foods they took. Serving the less healthy foods first led diners to take 31% more total food items (pselection of healthier foods was less common. Three words summarize these results: First foods most. What ends up on a buffet diner's plate is dramatically determined by the presentation order of food. Rearranging food order from healthiest to least healthy can nudge unknowing or even resistant diners toward a healthier meal, helping make them slim by design. Health-conscious diners, can proactively start at the healthier end of the line, and this same basic principle of "first foods most" may be relevant in other contexts - such as when serving or passing food at family dinners.

  15. Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

    Science.gov (United States)

    Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

    2012-08-01

    Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

  16. Autonomy and Accountability in Schools Serving Disadvantaged Communities

    Science.gov (United States)

    Klein, Esther Dominique

    2017-01-01

    Purpose: Increased school autonomy and accountability have been a common denominator of national reforms in otherwise heterogeneous governance systems in Europe and the USA. The paper argues that because schools serving disadvantaged communities (SSDCs) often have lower average performance, they are more often sanctioned or under closer scrutiny,…

  17. Marketing School Food Services.

    Science.gov (United States)

    Wood, Wilma

    1990-01-01

    Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

  18. The Relationships between Selection and Processing Food with Escherichia coli Contaminant on Food Stall Serving

    Directory of Open Access Journals (Sweden)

    Tris Eryando

    2014-04-01

    Full Text Available Escherichia coli in food stalls surrounding the X Campuss in Depok, year 2012. The research conducted to examine food safety, which were served in surrounding the campus X in Depok. Escherichia coli (E. coli existence was used to indicate the quality of hygiene and sanitation of the food that was served. Using the cross sectional method, the research examined the persons who served the food to be sold in the food stalls in the campus. There were 173 food servers chosen as the respondents from 10 different food stalls around the university. The existence of E. coli examined in the microbiology laboratory in the Faculty of Public Health. Using the most probable number (MPN method found that 59.54% of the food served in the campus were contaminated E. coli. Factors affecting the existence of E. coli were the raw materials (vegetables treated and the length of cooking of the materials (rice/beens. The improper treatment such as washing with no running water or even unwashed vegetables had 5 times risk of the E. coli contamination. Cooking less than 15 minutes was also more risky than cooking more than 15 minutes. As a result, this is very important to find a method to improve knowledge and to increase practical skills in food safety. Furthermore, in this research area may give contribution to avoid E. coli contamination which will prevent unnecessary illness among students in the campus.

  19. Slim by design: serving healthy foods first in buffet lines improves overall meal selection.

    Directory of Open Access Journals (Sweden)

    Brian Wansink

    Full Text Available OBJECTIVE: Each day, tens of millions of restaurant goers, conference attendees, college students, military personnel, and school children serve themselves at buffets--many being all-you-can-eat buffets. Knowing how the food order at a buffet triggers what a person selects could be useful in guiding diners to make healthier selections. METHOD: The breakfast food selections of 124 health conference attendees were tallied at two separate seven-item buffet lines (which included cheesy eggs, potatoes, bacon, cinnamon rolls, low-fat granola, low-fat yogurt, and fruit. The food order between the two lines was reversed (least healthy to most healthy, and vise-versa. Participants were randomly assigned to choose their meal from one line or the other, and researchers recorded what participants selected. RESULTS: With buffet foods, the first ones seen are the ones most selected. Over 75% of diners selected the first food they saw, and the first three foods a person encountered in the buffet comprised 66% of all the foods they took. Serving the less healthy foods first led diners to take 31% more total food items (p<0.001. Indeed, diners in this line more frequently chose less healthy foods in combinations, such as cheesy eggs and bacon (r = 0.47; p<0.001 or cheesy eggs and fried potatoes (r= 0.37; p<0.001. This co-selection of healthier foods was less common. CONCLUSIONS: Three words summarize these results: First foods most. What ends up on a buffet diner's plate is dramatically determined by the presentation order of food. Rearranging food order from healthiest to least healthy can nudge unknowing or even resistant diners toward a healthier meal, helping make them slim by design. Health-conscious diners, can proactively start at the healthier end of the line, and this same basic principle of "first foods most" may be relevant in other contexts - such as when serving or passing food at family dinners.

  20. 21 CFR 501.8 - Labeling of animal food with number of servings.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Labeling of animal food with number of servings... SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ANIMAL FOOD LABELING General Provisions § 501.8 Labeling of animal food with number of servings. (a) The label of any package of a food which...

  1. Managing Food Allergies at School: School Administrators

    Centers for Disease Control (CDC) Podcasts

    This podcast highlights the importance of ensuring that comprehensive school plans are in place to manage food allergies. It also identifies some key actions school administrators can take to support students with food allergies, and highlights CDC food allergy resources for schools.

  2. Managing Food Allergies at School: School Superintendents

    Centers for Disease Control (CDC) Podcasts

    This podcast highlights the importance of ensuring that comprehensive school district plans are in place to manage food allergies. It also identifies some key actions school superintendents can take to support students with food allergies, and highlights CDC food allergy resources for schools.

  3. Avaliação da presença de microrganismos indicadores higiênico-sanitários em alimentos servidos em escolas públicas de Porto Alegre, Brasil Evaluation of the presence of hygienic and sanitary indicator microorganisms in food served in public schools in Porto Alegre, Brazil

    Directory of Open Access Journals (Sweden)

    Marisa Ribeiro de Itapema Cardoso

    2013-04-01

    Full Text Available Este estudo tem por objetivo avaliar a presença de microrganismos indicadores higiênico-sanitários em amostras de alimentos servidos em escolas públicas de Porto Alegre. Foram analisados todos os alimentos servidos na refeição do turno da visita, quanto à presença de Escherichia coli, Staphylococcus coagulase positiva, Salmonella sp. e Shigella sp. No total de 196 alimentos analisados de 120 escolas, 4 apresentavam contagem de Escherichia coli acima do permitido e dois tinham a presença de Staphylococcus coagulase positiva. Os gêneros Shigella e Salmonella não foram encontrados. Foi observado que a maioria das escolas estudadas servia alimentos dentro de padrões higiênico-sanitários adequados. Foi evidenciado que somente escolas municipais contavam com a orientação de responsável técnico pela alimentação escolar. Das escolas estaduais 60% nunca haviam recebido visita de nutricionista nas quais foram encontrados procedimentos em desacordo com as exigências da legislação. Na maioria das escolas, os alimentos servidos estavam dentro de padrões adequados, porém os problemas detectados demonstram a necessidade da implantação das Boas Práticas no ambiente escolar.The objective of this study was to evaluate the presence of hygienic and sanitary indicator microorganisms in samples of food served in public schools in Porto Alegre. All the food served in the meal of the session visited was analyzed for Escherichia coli, coagulase-positive Staphylococcus, Salmonella sp. and Shigella sp. Of the total of 196 food products analyzed in 120 schools, 4 contained and Escherichia coli score above the permitted level, and 2 contained coagulase-positive Staphylococcus. Neither Shigella nor Salmonella genus were detected. In the majority of schools studied, it was found that food was of an adequate hygienic-sanitary standard. However, only municipal schools had the supervision of a technician responsible for school food. In the state

  4. The association between organic school food policy and school food environment: results from an observational study in Danish schools.

    Science.gov (United States)

    He, Chen; Mikkelsen, Bent E

    2014-03-01

    School food in many countries has become the object of change and innovation processes, not only in relation to policies for healthier eating but also in relation to policies for more sustainable food consumption and procurement. The purpose of this study was to examine the possible influence that organic food sourcing policies in Danish school meal systems may have on the development of healthier school food environments. The study was a cross-sectional analysis undertaken among 179 school food coordinators (SFCs) through a web-based questionnaire (WBQ) in a sample of Danish public primary schools. The 'organic' schools were compared to 'non-organic' schools. The questionnaire explored the attitudes, intentions/policies and actions in relation to organic and healthy foods served in the schools. Data indicates that 20 'organic' schools were associated with the indicators of healthier school environments, including adopting a Food and Nutrition Policy (FNP) in the school (p = .032), recommending children to eat healthily (p = .004). The study suggests that organic food policies in schools may have potential to support a healthier school food environment.

  5. Managing Food Allergies at School: School Nurses

    Centers for Disease Control (CDC) Podcasts

    2015-01-20

    This podcast highlights the leadership role of school nurses in the management of food allergies in schools. It also identifies CDC food allergy resources for schools.  Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/20/2015.

  6. High School Food Courts: A New Evolution in Student Dining.

    Science.gov (United States)

    Beach, George

    2000-01-01

    Discusses how traditional high school cafeterias have changed in recent years into food courts and dining areas usually found in shopping malls. Areas examined include food court design, traffic patterns, safety and after-hours usage, and kitchens and serving areas. How one school district turned its food court system into a successful…

  7. Challenges in Serving Rural American Children through the Summer Food Service Program. Issue Brief No. 13

    Science.gov (United States)

    Wauchope, Barbara; Stracuzzi, Nena

    2010-01-01

    Many families rely on U.S. Department of Agriculture (USDA)-funded school lunch and breakfast programs to make the family's food budget stretch, improving their food security throughout the school year. These programs feed about 31 million students annually. During the summer where schools are not in session, food security decreases. The USDA…

  8. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products with number of servings. 317.308 Section 317.308 Animals and Animal Products FOOD SAFETY AND INSPECTION... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of...

  9. Managing Food Allergies at School: School Administrators

    Centers for Disease Control (CDC) Podcasts

    2015-01-15

    This podcast highlights the importance of ensuring that comprehensive school plans are in place to manage food allergies. It also identifies some key actions school administrators can take to support students with food allergies, and highlights CDC food allergy resources for schools.  Created: 1/15/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/15/2015.

  10. Managing Food Allergies at School: School Superintendents

    Centers for Disease Control (CDC) Podcasts

    2015-01-13

    This podcast highlights the importance of ensuring that comprehensive school district plans are in place to manage food allergies. It also identifies some key actions school superintendents can take to support students with food allergies, and highlights CDC food allergy resources for schools.  Created: 1/13/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/20/2015.

  11. Cultural/Favorite Recipe Day: Strengthening Approaches to Increase Culturally Diverse Foods Served in Head Start Meals

    Science.gov (United States)

    Hoffman, Jessica A.; Agrawal, Tara; Carter, Sonia; Grinder, AnnMarie; Castaneda-Sceppa, Carmen

    2012-01-01

    One approach to halting the childhood obesity epidemic has been the modification of foods available to children during the school day. In recent years there has been an increased focus on obesity prevention efforts among children ages birth to 5 and the role of child care settings in prevention efforts. Head Start serves as an important venue for…

  12. Food Marketing in Irish Schools

    Science.gov (United States)

    Kelly, Colette; Clerkin, Pauline; Gabhainn, Saoirse Nic; Mulvihill, Maureen

    2010-01-01

    Purpose: Schools are thought to represent a growing marketing opportunity for food advertisers in many countries. Marketing of unhealthy food to children is linked to the increased prevalence of obesity worldwide. This paper aims to explore ways in which schools respond to commercial activity around food marketing. Design/methodology/approach: A…

  13. Food Environment in Secondary Schools: À La Carte, Vending Machines, and Food Policies and Practices

    Science.gov (United States)

    French, Simone A.; Story, Mary; Fulkerson, Jayne A.; Gerlach, Anne Faricy

    2003-01-01

    Objectives. This study described the food environment in 20 Minnesota secondary schools. Methods. Data were collected on school food policies and the availability and nutritional content of foods in school à la carte (ALC) areas and vending machines (VMs). Results. Approximately 36% and 35% of foods in ALC areas and in VMs, respectively, met the lower-fat criterion (≤ 5.5 fat grams/serving). The chips/crackers category constituted the largest share of ALC foods (11.5%). The median number of VMs per school was 12 (4 soft drink, 2 snack, 5 other). Few school food policies were reported. Conclusions. The availability of healthful foods and beverages in schools as well as school food policies that foster healthful food choices among students needs greater attention. PMID:12835203

  14. Variety in snack servings as determinant for acceptance in school children

    DEFF Research Database (Denmark)

    Bergamaschi, Valentina; Olsen, Annemarie; Laureati, Monica

    2016-01-01

    results of PV set only showed an increase of liking with increasing levels of variety. Adding more variations of products appeared to be less successful on consumption despite changing the liking of the products, may be because consumption is more affected by acceptability and familiarity for the stimuli......Variety within a meal is known to increase intake. However, intake of certain food items (e.g. vegetables) in children is consistently below recommendations, and increasing the consumption of such food would lead to health benefits. This study investigated how different levels of food variety...... influence children's acceptance. A total of 132 children, aged from 9 to 11 years, were exposed to vegetables, fruits and nut snacks during mid-morning break at school. Two different sets of stimuli were used in a within subject design: Classical Variety (CV), i.e. serving of different foods and Perceived...

  15. Nutrition policy, food and drinks at school and after school care

    DEFF Research Database (Denmark)

    Lissau, I; Poùlsen, J

    2005-01-01

    OBJECTIVE: The purpose of the paper is to describe food and drinks available in food stands or cantina at Danish schools and food and drinks provided at after school care institutions in Denmark. MATERIAL AND METHODS: The survey was performed in 1999 and self-administered postal questionnaires were...... have access to milk at school and they can choose between milk with low and high content of fat. Vending machines are rare at schools and are not present at all at after school care institutions. Only 10% of schools offer children sugared carbonated drinks at food stands. Fruit is available daily in 35......% of schools, at food stands, and in 18% of the schools, fruit is available on prescription. In after school care institutions, sweets and sugared carbonated drinks are rare. However, juice is served daily in 47% of after school care institutions. Most schools run the food stand at school for profit...

  16. Serving Fish in School Meals: Perceptions of School Nutrition Professionals in Alaska

    Science.gov (United States)

    Izumi, Betty T.; Pickus, Hayley A.; Contesti, Amy; Dawson, Jo; Bersamin, Andrea

    2015-01-01

    Purpose/Objectives: Fish and other seafood high in omega-3 fats are important components of a healthy diet. The purpose of this study was to explore perceptions regarding serving fish in school meals among nutrition professionals in Alaska. Methods: Interviews with 22 school nutrition professionals in Alaska were conducted to investigate the…

  17. Reference serving sizes for the Brazilian population: An analysis of processed food labels

    Directory of Open Access Journals (Sweden)

    Nathalie Kliemann

    2014-06-01

    Full Text Available OBJECTIVE: To compare serving sizes reported on processed food labels with reference serving sizes according to nutrition labeling legislation and the "Food Guide for the Brazilian Population". METHODS: This cross-sectional study analyzed the labels of 2,072 processed foods in a supermarket of Florianópolis, Santa Caratina, Brazil. The foods were classified according to the Brazilian food labeling legislation. Central tendency and variability values were calculated for the serving sizes and energy values reported on the labels, as well as the ratio between the reported and reference energy value. The Spearman correlation test was performed between the reference serving size and the reference energy density, and also between the reference serving size and energy density of each study food. RESULTS: Nutrition labeling and the Food Guide presented reference servings with different sizes and energy values. The serving sizes reported on the labels did not follow either of the references and presented heterogeneous values, with a maximum range of 55-240 g among ready and semi-ready pre-prepared dishes. The reported energy values were between 0.1 times smaller and 2.4 times larger than the reference values. The reference serving sizes presented a highly inverse correlation with the reference energy density (Spearman coefficient= 0.9 and a very low inverse correlation with the energy density of the foods analyzed (Spearman coefficient= 0.2. CONCLUSION: This study showed the need for standardizing reference serving size information for the Brazilian population as well as reviewing nutrition labeling legislation in order to standardize the serving sizes reported on labels and to update the reference energy density used to calculate serving sizes.

  18. Managing food allergies in schools.

    Science.gov (United States)

    Portnoy, Jay M; Shroba, Jodi

    2014-10-01

    Food allergies are estimated to affect as many as 8 % of children with 2.5 % being allergic to peanut products. Based on the results of recent surveys, this prevalence has been increasing over the last few decades for unknown reasons. As children with food allergies reach school age, the issue is becoming more common in schools. For that reason, schools are now required to be prepared to take responsibility for the safety of food-allergic students. This review discusses the common problems surrounding management of food allergies in the school setting along with reasonable recommendations for addressing those problems. The most important component of food allergy management is for the student to get an accurate diagnosis and to then discuss development of an anaphylaxis action plan with their health-care provider. Each school should insist that a copy of such a plan be provided for each student with food allergy and that epinephrine is readily available should a student have an anaphylactic reaction. In addition to epinephrine, it is essential that school personnel be properly trained to recognize and treat allergic reactions should they occur. Known deficiencies in school preparedness have been documented in previous literature, and consequently, both state and the federal government have begun to implement policies to help with school preparedness.

  19. School food cost-benefits: England.

    Science.gov (United States)

    Nelson, Michael

    2013-06-01

    To estimate the costs per relevant unit (pupils and meals) associated with improvements to school food and the potential economic and health gains that may result. Calculation of costs per relevant unit (pupils and meals) based on (i) Department for Education expenditure to support improvements in school food, 2005–2011 and (ii) measures of the changes in the number of pupils taking school lunch and the number of meals served over the same time period; plus examples of the use of linked data to predict longer-term economic and health outcomes of healthier eating at school. England. Local authorities, government departments and non-departmental public bodies. Analysis of investment over a 6-year period indicates that costs of setting up and maintaining a change organization such as the School Food Trust were low in relation to short-term benefits in nutrition and behaviour. Models that predict long-terms gains to the exchequer and to quality-adjusted life years need further elaboration. Modest levels of government investment in the delivery and promotion of healthier school food is likely to yield both short-term and long-term benefits in relation to nutrition, learning, economics and health.

  20. Changes in Serving Size, Calories, and Sodium Content in Processed Foods From 2009 to 2015.

    Science.gov (United States)

    Clapp, Jenifer E; Niederman, Sarah A; Leonard, Elizabeth; Curtis, Christine J

    2018-03-15

    Approximately 60% of the American diet comes from processed foods, which makes improving their nutritional quality important for Americans' health. The objective of this study was to measure changes in serving sizes, calories, and sodium in top-selling processed foods that were on the market in 2009 and 2015. We analyzed products in the top 80% of sales in the 54 processed food categories with consistent serving sizes and sales metrics that were on the market in both 2009 and 2015. Mean serving size, calories (per serving and density), sodium (per serving and density), and sales were calculated for 2,979 branded processed food products. For each stratification of calorie density and sodium density (decreased, increased, or did not change), we calculated the mean serving size, calorie density, sodium density, and sales for each year. From 2009 to 2015, we found decreases in serving size (-2.3%, P calories per serving (-2.0%, P calorie density (-1.1%, P calorie density did not correspond to an increase in sodium density or vice versa. A decline in sales was observed regardless of whether calorie density or sodium density decreased, increased, or did not change. Reductions in calorie and sodium density occurred in tandem, suggesting that manufacturers reformulated for more than one health goal at the same time. Instead of unintended negative consequences of encouraging companies to reformulate for one nutrient, an overall net nutritional benefit occurred.

  1. Serving Special Needs Students in the School Library Media Center. Greenwood Professional Guides in School Librarianship.

    Science.gov (United States)

    Wesson, Caren L., Ed.; Keefe, Margaret J., Ed.

    This collection of papers considers how the school library media specialist serves special needs students and classroom teachers in multiple roles as teacher, information specialist, and instructional consultant or collaborator. Included are the following papers: "Teaching Library and Information Skills to Special Needs Students" (Caren…

  2. MIGRANT CHILDREN IN CALIFORNIA SCHOOLS, A 1961 SURVEY OF SCHOOLS SERVING CHILDREN OF SEASONAL FARM WORKERS.

    Science.gov (United States)

    NANCE, AFTON D.

    ENROLLMENT, ATTENDANCE, CLASS SIZE, NUMBER OF TEACHERS EMPLOYED, ADEQUACY OF FACILITIES, AND PROBLEMS RELATED TO THE EDUCATION OF CHILDREN OF MIGRANT WORKERS WERE THE CONCERNS OF A 1961 SURVEY OF SCHOOLS SERVING CHILDREN OF SEASONAL FARM WORKERS. QUESTIONNAIRES WERE SENT TO THE SUPERINTENDENTS OF 105 CALIFORNIA DISTRICTS ENROLLING THE MOST MIGRANT…

  3. School Counselors Serving Students with Disruptive Behavior Disorders

    Science.gov (United States)

    Grothaus, Tim

    2013-01-01

    School counselors are in a prime position to collaborate with school and community stakeholders to both prevent and respond to the challenges experienced and exhibited by students with one or more disruptive behavior disorders (DBD). In this article, the DBDs discussed include conduct disorder, oppositional defiant disorder, intermittent explosive…

  4. High variation in manufacturer-declared serving size of packaged discretionary foods in Australia.

    Science.gov (United States)

    Haskelberg, Hila; Neal, Bruce; Dunford, Elizabeth; Flood, Victoria; Rangan, Anna; Thomas, Beth; Cleanthous, Xenia; Trevena, Helen; Zheng, Jazzmin Miaobing; Louie, Jimmy Chun Yu; Gill, Timothy; Wu, Jason H Y

    2016-05-28

    Despite the potential of declared serving size to encourage appropriate portion size consumption, most countries including Australia have not developed clear reference guidelines for serving size. The present study evaluated variability in manufacturer-declared serving size of discretionary food and beverage products in Australia, and how declared serving size compared with the 2013 Australian Dietary Guideline (ADG) standard serve (600 kJ). Serving sizes were obtained from the Nutrition Information Panel for 4466 packaged, discretionary products in 2013 at four large supermarkets in Sydney, Australia, and categorised into fifteen categories in line with the 2013 ADG. For unique products that were sold in multiple package sizes, the percentage difference between the minimum and the maximum serving size across different package sizes was calculated. A high variation in serving size was found within the majority of food and beverage categories - for example, among 347 non-alcoholic beverages (e.g. soft drinks), the median for serving size was 250 (interquartile range (IQR) 250, 355) ml (range 100-750 ml). Declared serving size for unique products that are available in multiple package sizes also showed high variation, particularly for chocolate-based confectionery, with median percentage difference between minimum and maximum serving size of 183 (IQR 150) %. Categories with a high proportion of products that exceeded the 600 kJ ADG standard serve included cakes and muffins, pastries and desserts (≥74 % for each). High variability in declared serving size may confound interpretation and understanding of consumers interested in standardising and controlling their portion selection. Future research is needed to assess if and how standardising declared serving size might affect consumer behaviour.

  5. Technology Solutions for School Food Service.

    Science.gov (United States)

    Begalle, Mary

    2002-01-01

    Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

  6. National Information Utility Seeks to Serve Schools Nationwide.

    Science.gov (United States)

    Platzer, Nancy

    1985-01-01

    Outlines the pros and cons of the National Information Utility Program, which is designed to provide current updatable courseware to schools nationwide. The information is broadcast over FM radio and television signals to facilities subscribing to the utility. (MD)

  7. Age differences in the use of serving size information on food labels: numeracy or attention?

    Science.gov (United States)

    Miller, Lisa M Soederberg; Applegate, Elizabeth; Beckett, Laurel A; Wilson, Machelle D; Gibson, Tanja N

    2017-04-01

    The ability to use serving size information on food labels is important for managing age-related chronic conditions such as diabetes, obesity and cancer. Past research suggests that older adults are at risk for failing to accurately use this portion of the food label due to numeracy skills. However, the extent to which older adults pay attention to serving size information on packages is unclear. We compared the effects of numeracy and attention on age differences in accurate use of serving size information while individuals evaluated product healthfulness. Accuracy and attention were assessed across two tasks in which participants compared nutrition labels of two products to determine which was more healthful if they were to consume the entire package. Participants' eye movements were monitored as a measure of attention while they compared two products presented side-by-side on a computer screen. Numeracy as well as food label habits and nutrition knowledge were assessed using questionnaires. Sacramento area, California, USA, 2013-2014. Stratified sample of 358 adults, aged 20-78 years. Accuracy declined with age among those older adults who paid less attention to serving size information. Although numeracy, nutrition knowledge and self-reported food label use supported accuracy, these factors did not influence age differences in accuracy. The data suggest that older adults are less accurate than younger adults in their use of serving size information. Age differences appear to be more related to lack of attention to serving size information than to numeracy skills.

  8. Water incorporated into a food but not served with a food decreases energy intake in lean women.

    Science.gov (United States)

    Rolls, B J; Bell, E A; Thorwart, M L

    1999-10-01

    Previous research showed that decreasing the energy density (kJ/g) of foods by adding water to them can lead to reductions in energy intake. Few studies have examined how water consumed as a beverage affects food intake. This study examined the effects of water, both served with a food and incorporated into a food, on satiety. In a within-subjects design, 24 lean women consumed breakfast, lunch, and dinner in our laboratory 1 d/wk for 4 wk. Subjects received 1 of 3 isoenergetic (1128 kJ) preloads 17 min before lunch on 3 d and no preload on 1 d. The preloads consisted of 1) chicken rice casserole, 2) chicken rice casserole served with a glass of water (356 g), and 3) chicken rice soup. The soup contained the same ingredients (type and amount) as the casserole that was served with water. Decreasing the energy density of and increasing the volume of the preload by adding water to it significantly increased fullness and reduced hunger and subsequent energy intake at lunch. The equivalent amount of water served as a beverage with a food did not affect satiety. Energy intake at lunch was 1209 +/- 125 kJ after the soup compared with 1657 +/- 148 and 1639 +/- 148 kJ after the casserole with and without water, respectively. Subjects did not compensate at dinner for this reduction in lunch intake. Consuming foods with a high water content more effectively reduced subsequent energy intake than did drinking water with food.

  9. How Educational Management Companies Serve Charter Schools and Their Students.

    Science.gov (United States)

    Walk, R. David, Jr.

    2003-01-01

    Rebuttal to two articles by Kathleen Conn in the April and July 2002 issues of "Journal of Law and Education," the first criticizing the profit-maximizing duty of for-profit school-management companies; the second proposing legal remedies. Argues that main goal of for-profit educational-management companies is to provide all children a quality…

  10. The Democratic School: First to Serve, Then to Lead

    Science.gov (United States)

    Crippen, Carolyn

    2005-01-01

    Today there has been a shift in the organizational structure in our schools (Murphy and Seashore Louis, 1999). These include educational leadership shifts in roles, relationships, and responsibilities; the alteration of traditional patterns of relationships; and the fact that authority tends to be less hierarchical. Senge (1990) believes systems…

  11. Energy and Nutrient Content of Food Served and Consumed by Nursing Home Residents.

    Science.gov (United States)

    Buckinx, F; Allepaerts, S; Paquot, N; Reginster, J Y; de Cock, C; Petermans, J; Bruyère, O

    2017-01-01

    The aim of this study was to compare energy and protein content of the served food with the actual intake from the food consumed by nursing home residents. This study also aimed to compare food intake and dietary allowances. This is a cross sectional study. This study was performed in nursing homes. Residents of these 2 nursing homes were eligible for the study if they agreed to participate and if they meet the selection criteria (to be older than 65 years and have a regular texture diet). Nutrient content of the served food and real food consumption was calculated for all meals during a 5-day period by precise weighting method. Difference between consumed and served dietary content was evaluated by the Chi² test. Seventy-four Belgian nursing home residents (75% of women, 85.8 ± 7.04 years on average) were included in this study. These subjects had a mean body mass index of 24.9 ± 4.83 kg/m². The mean energy content of the served food was 1783.3 ± 125.7 kcal per day. However, residents did not eat the whole of the meals and the actual energy content of the consumed food was significantly less (1552.4 ± 342.1 kcal per day; peating significantly more energy than the others (p=.04). Meals served in nursing homes are not entirely consumed by their residents. As expected, the energy consumed are lower in subjects considered as malnourished or at risk of malnutrition.

  12. School Food Environment of Charter Schools in St. Louis

    Science.gov (United States)

    Linsenmeyer, Whitney; Kelly, Patrick; Jenkins, Steve; Mattfeldt-Berman, Mildred

    2013-01-01

    Purpose/Objectives: The purpose of this study was to explore the school food environment of charter schools in Saint Louis, Missouri. The objectives were to: (1) describe the participation of charter schools in the National School Lunch Program and (2) describe the prevalence of competitive foods in charter schools. Methods: School administrators…

  13. Serving Culturally Diverse E-Learners in Business Schools

    Science.gov (United States)

    van de Bunt-Kokhuis, Sylvia; Weir, David

    2013-01-01

    Purpose: The purpose of this paper is to highlight how future teaching in business schools will probably take place in an online (here called 24/7) classroom, where culturally diverse e-learners around the globe meet. Technologies such as iPhone, iPad and a variety of social media, to mention but a few, give management learners of any age easy…

  14. School Lunch Waste among Middle School Students: Implications for Nutrients Consumed and Food Waste Costs

    Science.gov (United States)

    Cohen, Juliana F.W.; Richardson, Scott; Austin, S. Bryn; Economos, Christina D.; Rimm, Eric B.

    2013-01-01

    Background The National School Lunch Program has been guided by modest nutrient standards, and the palatability of meals, which drives consumption, receives inadequate attention. School food waste can have important nutritional and cost implications for policy makers, students, and their families. Purpose Nutrient losses and economic costs associated with school meal waste were examined. The study also assessed if school foods served were valid proxies for foods consumed by students. Methods Plate waste measurements were collected from middle school students in Boston attending two Chef Initiative schools (n=1609) and two control schools (n=1440) during a two-year pilot study (2007-2009) where a professional chef trained cafeteria staff to make healthier school meals. The costs associated with food waste were calculated and the percent of foods consumed was compared with a gold standard of 85% consumption. Analyses were conducted in 2010-2011. Results Overall, students consumed less than the required/recommended levels of nutrients. An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle school students annually at lunch in Boston middle schools. For most meal components, significantly less than 85% was consumed. Conclusions There is substantial food waste among middle school students in Boston. Overall, students' nutrient consumption levels were below school meal standards and foods served were not valid proxies for foods consumed. The costs associated with discarded foods are high; if translated nationally for school lunches, roughly $1,238,846,400 annually is wasted. Students would benefit if additional focus was given to the quality and palatability of school meals. PMID:23332326

  15. Nutrition Standards for Food Service Guidelines for Foods Served or Sold in Municipal Government Buildings or Worksites, United States, 2014.

    Science.gov (United States)

    Onufrak, Stephen J; Zaganjor, Hatidza; Moore, Latetia V; Carlson, Susan; Kimmons, Joel; Galuska, Deborah

    2016-12-22

    The Institute of Medicine and Centers for Disease Control and Prevention have recommended that government agencies use nutrition standards for foods and beverages sold and provided at their facilities. In this study, we examine written nutrition standards for foods sold or served in local government buildings or worksites among US municipalities. We used data from a 2014 national survey of 1,945 municipal governments serving populations of 1,000 or more to assess the presence of written nutrition standards, the food groups or nutrients addressed by standards, and the populations served by facilities where standards are applied. The prevalence of standards was estimated by municipality population size, rural-urban status, census region, poverty prevalence, education level, and racial/ethnic composition. Overall, 3.2% of US municipalities reported nutrition standards with greater prevalence observed among large municipalities (12.8% of municipalities with ≥50,000 people vs 2.2% of municipalities with <2,500 people, P < .001). Prevalence differed by region, and standards were most common in the West (6.6%) and least common in the Midwest (2.0%, P = .003).The most common nutrition topics addressed in standards were offering low-calorie beverages, fruits and vegetables, and free drinking water. Most standards applied to facilities serving government employees (67%) or the general public (66%), with fewer serving institutionalized populations (23%). Few municipal governments reported having written nutrition standards for foods and beverages sold in their facilities in 2014. Implementing nutrition standards for foods sold or served by local governments is a strategy for increasing access to healthier foods and beverages among municipal employees and local residents.

  16. Serving the food nation: Exploring Body Mass Index in food service workers.

    Science.gov (United States)

    Woodhall-Melnik, Julia; Cooke, Martin; Bigelow, Philip L

    2015-01-01

    Obesity is a public health concern in North America. Consumption of food prepared outside of the home is often discussed as a contributing factor. To determine whether or not Canadian food service workers are more likely to have high Body Mass Indices (BMIs) as compared with the general population, and to examine factors that contribute to BMI in this population. Analyses of secondary survey data from Cycle 5.1 of the Canadian Community Health Survey were performed. Descriptive statistics were generated to examine food service workers' risk of having above normal BMI compared to other Canadians. Logistic regression analysis was used to identify factors contributing to variation in BMI among food service workers. Analyses were stratified by age. Canadian food service workers are less likely to have BMIs in the overweight and obese ranges than the general population. Stratification by age demonstrated that this decreased risk can be attributed to the fact that food service workers tend to be younger than the general population. As age increases among food service workers, the odds of having a BMI in the overweight and obese ranges increases. Food service workers in general were not at higher risk for high BMI, but those between the ages of 41 and 64 are at higher risk of having a BMI in the overweight or obese ranges. The findings suggest that proximity to food service outlets may not be the most salient factor in explaining BMI.

  17. What's for dinner? Types of food served at family dinner differ across parent and family characteristics.

    Science.gov (United States)

    Neumark-Sztainer, Dianne; MacLehose, Rich; Loth, Katie; Fulkerson, Jayne A; Eisenberg, Marla E; Berge, Jerica

    2014-01-01

    To examine the types of food served at family dinner in the homes of adolescents and correlations with parent and family sociodemographic characteristics, psychosocial factors and meal-specific variables. A cross-sectional population-based survey completed by mail or telephone by parents participating in Project F-EAT (Families and Eating and Activity in Teens) in 2009-2010. Homes of families with adolescents in Minneapolis/St. Paul urban area, MN, USA. Participants included 1923 parents/guardians (90·8% female; 68·5% from ethnic/racial minorities) of adolescents who participated in EAT 2010. Less than a third (28%) of parents reported serving a green salad at family dinner on a regular basis, but 70% reported regularly serving vegetables (other than potatoes). About one-fifth (21%) of families had fast food at family dinners two or more times per week. Variables from within the sociodemographic domain (low educational attainment) psychosocial domain (high work-life stress, depressive symptoms, low family functioning) and meal-specific domain (low value of family meals, low enjoyment of cooking, low meal planning, high food purchasing barriers and fewer hours in food preparation) were associated with lower healthfulness of foods served at family dinners, in analyses adjusted for sociodemographic characteristics. There is a need for interventions to improve the healthfulness of food served at family meals. Interventions need to be suitable for parents with low levels of education; take parent and family psychosocial factors into account; promote more positive attitudes toward family meals; and provide skills to make it easier to plan and prepare healthful family meals.

  18. Escherichia coli contamination of babies' food-serving utensils in a district of West Sumatra, Indonesia.

    Science.gov (United States)

    Kusuma, Aria; Eryando, Tris; Susanna, Dewi

    2012-01-01

    Contamination of baby's complementary food may occur with Escherichia coli from several sources including unclean utensils. We examined the relationship between socio-economic conditions, environmental factors, characteristics of food handlers and contamination of babies food-serving utensils with E. coli. The study was conducted in 21 villages of the Community Health Centre (CHC) Selayo in Indonesia. A cross-sectional design was used. A sample of 142 households, which had a 6-12 month-old baby on complementary food, was chosen randomly using midwives' registration books. Respondents were interviewed using a semi-structured questionnaire. Check-lists were used for observations. Standard laboratory methods were used for collection of specimen and confirmation of contamination with E. coli. More than half of the respondents (59.2%) used water that had high risk of contamination and 61.3% of the latrines did not meet the criteria of a healthy latrine. Waste management practices of nearly all respondents (97.9%) were below the standards set by the Ministry of Health. More than half of the respondents (68.3%) did not wash their hands with soap for 20 seconds and 52.1% did not use flowing water for washing hands. Majority of the respondents' hands (57%, 81/142) and 72.2% (104/142) of the eating utensils were found to be contaminated by E. coli. Contaminated hands of food handlers were more likely to contaminate the babies food-serving utensils (OR: 3.7; 95%CI: 1.62-8.46, p 0.002). Contamination of the hands of food handler was associated with contamination of babies food-serving utensils by E. coli. Hence, food handlers should be trained on proper hand washing methods.

  19. The Feud over Food: The Truth about the School Lunch Wars

    Science.gov (United States)

    Johns, Stephanie

    2010-01-01

    Serving meals and snacks at school is fraught with politics and pitfalls. While the battle rages in school cafeterias over menu choices, beverage sales, vending foods, and outright bans on what students can buy or even bring to school, there is some good news. More school districts are reducing the number of fried foods, increasing the levels of…

  20. Managing Food Allergies in School.

    Science.gov (United States)

    Munoz-Furlong, Anne

    1997-01-01

    The number of students with food allergies is increasing, with peanuts the leading culprit. Peer pressure and allergens hidden in baked goods can pose problems for school staff. Children with documented life-threatening allergies are covered by the Americans with Disabilities Act. Principals should reassure parents and use Section 504 guidelines…

  1. Serve sizes and frequency of food consumption in Australian children aged 14 and 24 months.

    Science.gov (United States)

    Mauch, Chelsea; Magarey, Anthea; Byrne, Rebecca; Daniels, Lynne

    2017-02-01

    To describe the dietary intake of a sample of Australian children. Three days (1×24 hour recall, 2×24 hour records) of dietary intake data were collected from 409 and 363 mother-child dyads (resident in Brisbane and South Australia) at 14 (T2) and 24 (T3) months of age respectively as part of the NOURISH and SAIDI studies. Data presented include foods consumed by ≥10% of children, number of consumers and median serve size. Thirteen of 25 vegetables consumed by more than 10% of children at T2 were consumed by a lower proportion at T3 (9:1-5% less consumers; 4: 10-16% less). Eleven discretionary foods were consumed by greater than 10% of children at T2, and by T3, this number had almost doubled. Increased exposure to discretionary food and decreased exposure to vegetables is occurring in the transition toward family food, during a time of increasing independence and emerging neophobia. Implications for Public Health: The age-related decline in dietary quality is of concern, with potential concurrent impact on nutritional adequacy, development of food preferences and later eating patterns. Serve size data could be used to inform serve sizes for toddlers in future editions of the Australian Guide to Healthy Eating. © 2016 The Authors.

  2. How Do Private Sector Schools Serve the Public Good by Fostering Inclusive Service Delivery Models?

    Science.gov (United States)

    Scanlan, Martin; Tichy, Karen

    2014-01-01

    Conversations about promoting educational reforms that redress educational inequities often ignore private schools as irrelevant. Yet pursuits of inclusivity in private sector schools serve the public interest. This article focuses on how the system of Catholic schools in the Archdiocese of St. Louis has been purposefully striving for 2 decades to…

  3. Automated Information System for School Food Services.

    Science.gov (United States)

    Hazarika, Panna; Galligan, Stephen

    1982-01-01

    Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

  4. Accuracy of food photographs for quantifying food servings in a lunch meal setting among Danish children and adults

    DEFF Research Database (Denmark)

    Biltoft-Jensen, Anja Pia; Nielsen, Trine Holmgaard; Ygil, Karin Hess

    2018-01-01

    Visual aids, such as food photographs, are widely used in estimating food quantities in dietary surveys. The present study aimed to assess how accurately Danish adults and children can estimate food portion sizes using 37 series of photographs illustrating four to six different portion sizes under...... real-life conditions; determine whether adults were more accurate than children; and estimate the error caused by using portion size photographs to estimate weights of foods consumed in macronutrient calculation. Six hundred and twenty-two adults and 109 children were recruited in three workplace...... canteens and in two schools, respectively, to estimate their lunchtime portions based on photographs. Participants were instructed to keep the foods separated on their plate when taking lunch. Participants thereafter estimated their own portions by looking at the relevant series of photographs. The actual...

  5. Current status of managing food allergies in schools in Seoul, Korea.

    Science.gov (United States)

    Kim, Soyoung; Yoon, Jihyun; Kwon, Sooyoun; Kim, Jihyun; Han, Youngshin

    2012-12-01

    Recently the need to manage food allergies in schools has been growing. This study aimed to examine the current status of managing food allergies in schools in Seoul, Korea. A questionnaire survey was conducted in cooperation with the School Dietician Association during April 2009. Among the participating 154 schools, a total of 109 (71%) were determining students' food allergy status through parental surveys based on self-reported food allergies. A total of 72 (47%) had experienced student visits to a school health room due to food allergies within one year before the survey. Over 80 percent of the schools relied on self-care only without any school-wide measures for food allergies in place. Among the 890 menu items most frequently served in school lunch programs, a total of 664 (75%) were found to contain more than one food allergen. It is highly suggested that preventive plans and treatment measures should be established to manage food allergies in schools.

  6. Design of the OPUS School Meal Study: A randomised controlled trial assessing the impact of serving school meals based on the New Nordic Diet

    DEFF Research Database (Denmark)

    Damsgaard, Camilla T.; Dalskov, Stine-Mathilde; Petersen, Rikke A.

    2012-01-01

    Introduction: Danish children consume too much sugar and not enough whole grain, fish, fruit, and vegetables. The Nordic region is rich in such foods with a strong health-promoting potential. We lack randomised controlled trials that investigate the developmental and health impact of serving school...... meals based on Nordic foods. Aim: This paper describes the rationale, design, study population, and potential implications of the Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (OPUS) School Meal Study. Methods: In a cluster-randomised cross-over design...... activity, cardiorespiratory fitness, sleep, growth, body composition, early metabolic and cardiovascular risk markers, illness, absence from school, wellbeing, cognitive function, social and cultural features, food acceptance, waste, and cost were assessed. Results: In total, 834 children (82% of those...

  7. Food Practices and School Connectedness: A Whole-School Approach

    Science.gov (United States)

    Neely, Eva; Walton, Mat; Stephens, Christine

    2016-01-01

    Purpose: The health-promoting schools (HPSs) framework has emerged as a promising model for promoting school connectedness in the school setting. The purpose of this paper is to explore the potential for food practices to promote school connectedness within a HPSs framework. Design/methodology/approach: This study explores food practices within a…

  8. Food insecurity and alcohol use among pregnant women at alcohol-serving establishments in South Africa.

    Science.gov (United States)

    Eaton, Lisa A; Pitpitan, Eileen V; Kalichman, Seth C; Sikkema, Kathleen J; Skinner, Donald; Watt, Melissa H; Pieterse, Desiree; Cain, Demetria N

    2014-06-01

    South Africa has the highest rate of fetal alcohol syndrome (FAS) in the world. While efforts have been made to curb the high rate of FAS, little is known about situational factors that may contribute to alcohol use during pregnancy. In the current paper, we focus on the role of food insecurity and its relationship to alcohol use among pregnant women. Women completed computer-assisted interviews. Generalized linear modeling was used in all analyses. Women attending alcohol-serving establishments in a township in Cape Town, South Africa were recruited for the study. Five hundred sixty women were sampled and 95 women reported being pregnant. High levels of alcohol use were reported among pregnant women: 65 % of women consumed alcohol at least every month and 29 % consumed alcohol as often as two to three times per week. Thirty-four percent of the women reported having six or more drinks per occasion on at least a weekly basis. The majority (87 %) of pregnant women reported experiencing some form of food insecurity (e.g., food unavailable, eating less) in the past month. Alcohol use was significantly associated with food insecurity, even when controlling for relevant demographic variables. Intervention with pregnant women who consume alcohol is urgently needed. Future research should focus on understanding the intersection of food insecurity and alcohol, and how the experience of food insecurity may contribute to greater rates of alcohol use and abuse among pregnant women.

  9. Comparison of planned menus and centre characteristics with foods and beverages served in New York City child-care centres.

    Science.gov (United States)

    Breck, Andrew; Dixon, L Beth; Kettel Khan, Laura

    2016-10-01

    The present study evaluated the extent to which child-care centre menus prepared in advance correspond with food and beverage items served to children. The authors identified centre and staff characteristics that were associated with matches between menus and what was served. Menus were collected from ninety-five centres in New York City (NYC). Direct observation of foods and beverages served to children were conducted during 524 meal and snack times at these centres between April and June 2010, as part of a larger study designed to determine compliance of child-care centres with city health department regulations for nutrition. Child-care centres were located in low-income neighbourhoods in NYC. Overall, 87 % of the foods and beverages listed on the menus or allowed as substitutions were served. Menu items matched with foods and beverages served for all major food groups by >60 %. Sweets and water had lower match percentages (40 and 32 %, respectively), but water was served 68 % of the time when it was not listed on the menu. The staff person making the food and purchasing decisions predicted the match between the planned or substituted items on the menus and the foods and beverages served. In the present study, child-care centre menus included most foods and beverages served to children. Menus planned in advance have potential to be used to inform parents about which child-care centre to send their child or what foods and beverages their enrolled children will be offered throughout the day.

  10. Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India

    Directory of Open Access Journals (Sweden)

    Alekhya Sabbithi

    2014-01-01

    Full Text Available A study has been done to analyse the microbiological quality of salads served along with street foods of Hyderabad. A total of 163 salad samples, 53 of carrot and 110 of onion samples, were collected from four different zones of Hyderabad. About 74% and 56% had Staphylococcus aureus in carrots and onions, respectively. Fifty-eight percent of carrots and forty-five percent of onions samples contained Salmonella, 68% of carrots and 24% of onions had Yersinia. HACCP study was carried out with 6 street food vendors to identify the source of Salmonella contamination in salads. Food handlers were found to be responsible for Salmonella contamination in salads. The present study revealed the potential hazards of street vended salad vegetables, considering the handling practice usually carried out by vendors. Ninety-eight percent of the vendors did not wash the vegetables before processing and serving while about 56.6% of the vendors did not peel the vegetables. Majority of street vendors’ nails were uncut. A significant difference (P<0.01 was observed in Yersinia spp. and Salmonella spp. in wet-dirty chopping board when compared to clean-dry chopping board. A significant difference (P<0.05 of Staphylococcus spp. was observed when the status of cleaning cloth was neat/untidy.

  11. Can School Organic Food Policy Promote Healthy Behaviors in Danish Children?

    DEFF Research Database (Denmark)

    He, Chen

    can support the development of healthier eating patterns among pupils. Food strategies of “organic” schools were compared to those of “non organic” schools. The study was undertaken among school food coordinators through a web-based questionnaire in selected public primary schools. The questionnaire...... explored the attitudes, policies/intentions and actions in relation to organic and healthy foods served in the schools. Results indicate that organic food intervention strategies can be supportive for strategies to increase the healthiness of school eating patterns....

  12. Junk Food in Schools and Childhood Obesity

    OpenAIRE

    Datar, Ashlesha; Nicosia, Nancy

    2012-01-01

    Despite limited empirical evidence, there is growing concern that junk food availability in schools has contributed to the childhood obesity epidemic. In this paper, we estimate the effects of junk food availability on BMI, obesity, and related outcomes among a national sample of fifth-graders. Unlike previous studies, we address the endogeneity of the school food environment by controlling for children’s BMI at school entry and estimating instrumental variables regressions that leverage vari...

  13. Managing Food Allergies at School: School Mental Health Professionals

    Centers for Disease Control (CDC) Podcasts

    2015-01-20

    This podcast highlights the role of school mental health professionals in the management of food allergies in schools. It also identifies CDC food allergy resources for schools.  Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/20/2015.

  14. Managing Food Allergies at School: School Nutrition Professionals

    Centers for Disease Control (CDC) Podcasts

    2015-01-13

    This podcast highlights the role of school nutrition professionals in the management of food allergies in schools. It also identifies CDC food allergy resources for schools.  Created: 1/13/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/13/2015.

  15. Mathematical Approach For Serving Nutritious Menu For Secondary School Student Using “Delete-Reshuffle-Reoptimize Algorithm”

    Science.gov (United States)

    Sudin, Azila M.; Sufahani, Suliadi

    2018-04-01

    Secondary school student need to eat a well nutritious and healthy food that gives enough supplements for improvement, safeguarding and rebuilding the human body. In addition, with legitimate supplement, it can keep any undesirable diseases and infections. At this moment, medicinal disclosure demonstrates that by expending very much adjusted nutritious sustenance, it can anticipate and decrease the dangers of certain illness. Menu organizers, nutritionist and dietitians faced with mind boggling undertakings and inconveniences obstacles to grow human wellbeing. Serving more beneficial meal is a noteworthy step towards accomplishing one of the objectives for this study. However reorganizing a nutritious and well balanced menu by hand is difficult, insufficient and time consuming. The target of this study is to build up a mathematical technique for menu scheduling that fulfill the whole supplement prerequisite for secondary school student, reduce processing time, minimize the budget and furthermore serve assortment type of food consistently. It additionally gives the adaptability for the cook to change any favored menu even after the ideal arrangement and optimal solution has been acquired. A recalculation procedure will be performed in light of the ideal arrangement. The data was obtained from the Ministry of Health Malaysian and school specialists. The model was solved by using Binary Programming and “Delete-Reshuffle-Reoptimize Algorithm”.

  16. Accuracy of food photographs for quantifying food servings in a lunch meal setting among Danish children and adults.

    Science.gov (United States)

    Biltoft-Jensen, A; Holmgaard Nielsen, T; Hess Ygil, K; Christensen, T; Fagt, S

    2018-02-01

    Visual aids, such as food photographs, are widely used in estimating food quantities in dietary surveys. The present study aimed to assess how accurately Danish adults and children can estimate food portion sizes using 37 series of photographs illustrating four to six different portion sizes under real-life conditions; determine whether adults were more accurate than children; and estimate the error caused by using portion size photographs to estimate weights of foods consumed in macronutrient calculation. Six hundred and twenty-two adults and 109 children were recruited in three workplace canteens and in two schools, respectively, to estimate their lunchtime portions based on photographs. Participants were instructed to keep the foods separated on their plate when taking lunch. Participants thereafter estimated their own portions by looking at the relevant series of photographs. The actual food portions were then weighed. The proportion of correct estimations was 42% overall (range 19-77%). The mean difference (%) between estimated and actual weight was 17% (range 1-111%). Small portion size photographs were more often used correctly compared to larger portion photographs. Children had as many correct estimations as adults, although they overestimated portions more. Participants using fractions of (or more than) one photograph to estimate the portion of a food had significantly larger errors. When calculating the macronutrient content of a weekly menu using the estimated portion sizes, protein had the largest error (29%). When used in a real-life situation, the portion size photographs validated in the present study showed a certain inaccuracy compared to the actual weights. © 2017 The British Dietetic Association Ltd.

  17. Junk Food in Schools and Childhood Obesity.

    Science.gov (United States)

    Datar, Ashlesha; Nicosia, Nancy

    2012-01-01

    Despite limited empirical evidence, there is growing concern that junk food availability in schools has contributed to the childhood obesity epidemic. In this paper, we estimate the effects of junk food availability on BMI, obesity, and related outcomes among a national sample of fifth-graders. Unlike previous studies, we address the endogeneity of the school food environment by controlling for children's BMI at school entry and estimating instrumental variables regressions that leverage variation in the school's grade span. Our main finding is that junk food availability does not significantly increase BMI or obesity among this fifth grade cohort despite the increased likelihood of in-school junk food purchases. The results are robust to alternate measures of junk food availability including school administrator reports of sales during school hours, school administrator reports of competitive food outlets, and children's reports of junk food availability. Moreover, the absence of any effects on overall food consumption and physical activity further support the null findings for BMI and obesity.

  18. The dietary effect of serving school meals based on the new Nordic diet – A randomised controlled trial in Danish children

    DEFF Research Database (Denmark)

    Andersen, Rikke; Biltoft-Jensen, Anja Pia; Christensen, Tue

    2013-01-01

    Background and objectives: The OPUS study is a school-based intervention study testing selected health effects of New Nordic Diet (NND). Children are served lunch and snacks based on NND. The hypothesis is that Danish school children eat a healthier diet when receiving NND school meals as compared...... with packed lunch brought from home. To investigate the effects on intake of selected macronutrients in Danish school children when served school meals based on NND compared with packed lunch. Methods: In a cluster-randomized controlled unblinded cross-over study children received school meals based on NND...... for 3 months and their usual packed lunch for 3 months. The daily intake of food and beverages was recorded 3 times during 7 consecutive days using a validated self-administered web-based dietary assessment software tool for children. Statistical analysis was performed by hierarchical mixed models...

  19. Development and validation of a screening instrument to assess the types and quality of foods served at home meals

    Directory of Open Access Journals (Sweden)

    Fulkerson Jayne A

    2012-02-01

    Full Text Available Abstract Background Although there is growing interest in assessing the home food environment, no easy-to-use, low cost tools exist to assess the foods served at home meals, making it difficult to assess the meal component of the food environment. The aim of this study was to develop and validate a user-friendly screener to assess the types of foods served at home meals. Methods Primary food preparing adults (n = 51 participated in a validation study in their own homes. Staff and participants independently completed a screener as participants cooked dinner. The screener assessed the types of foods offered, method(s of preparation, and use of added fats. Two scale scores were created: 1 to assess offerings of foods in five food groups (meat and other protein, milk, vegetables, fruit, grains, 2 to assess the relative healthfulness of foods based on types offered, preparation method, and added fats. Criterion validity was assessed comparing staff and participant reports of individual foods (kappa (k and scale scores (Spearman correlations. Results Criterion validity was high between participants' and staffs' record of whether major food categories (meat and other protein, bread and cereal, salad, vegetables, fruits, dessert were served (k = 0.79-1.0, moderate for reports of other starches (e.g., rice being served (k = 0.52, and high for the Five Food Group and Healthfulness scale scores (r = 0.75-0.85, p Conclusions This new meal screening tool has high validity and can be used to assess the types of foods served at home meals allowing a more comprehensive assessment of the home food environment.

  20. Food Waste in School Catering: An Italian Case Study

    Directory of Open Access Journals (Sweden)

    Luca Falasconi

    2015-11-01

    Full Text Available Food losses and waste are currently at the heart of academic debates, civil society initiatives, and political agendas. This paper investigates food waste in school catering services focusing on six schools located in the municipality of Verona (Italy. It aims to quantify food waste, as a measure of food catering inefficiency, to identify the main causes, and to suggest a set of prevention and reduction interventions. For these purposes food waste is defined as all the products discarded from the food chain while still preserving their nutritional value and complying with safety standards. The work shows a significant level of inefficiency in the school catering services, measured by the amount of food processed and still perfectly edible, but not served during the meals. On average more than 15% of the overall processed food is wasted. Among the causes identified in this study, four of them were more relevant than others because of their implications and impact on prevention: the lack of attention to dietary habits, the rigid food procurement specifications, the menu composition, and the meal presentation.

  1. From Research to Practice: Strategies for Supporting School Readiness in Programs Serving Infants and Toddlers

    Science.gov (United States)

    Powers, Stefanie

    2012-01-01

    Fostering healthy social and emotional development provides the foundation for school readiness in programs serving infants, toddlers, and their families. In this article, the author explores four key concepts that make the link between social and emotional development and early learning: 1) Cognitive and social-emotional development are…

  2. Food Processing Contracts: Savings for Schools.

    Science.gov (United States)

    Van Egmond-Pannell, Dorothy

    1983-01-01

    Food processing contracts between schools and food manufacturers can result in huge cost savings. Fairfax County, Virginia, is one of 30 "letter of credit" sites in a three-year study of alternatives. After one year it appears that schools can purchase more for the dollar in their local areas. (MD)

  3. Comparison of planned menus and centre characteristics with foods and beverages served in New York City child-care centres

    Science.gov (United States)

    Breck, Andrew; Dixon, L Beth; Khan, Laura Kettel

    2016-01-01

    Objective The present study evaluated the extent to which child-care centre menus prepared in advance correspond with food and beverage items served to children. The authors identified centre and staff characteristics that were associated with matches between menus and what was served. Design Menus were collected from ninety-five centres in New York City (NYC). Direct observation of foods and beverages served to children were conducted during 524 meal and snack times at these centres between April and June 2010, as part of a larger study designed to determine compliance of child-care centres with city health department regulations for nutrition. Setting Child-care centres were located in low-income neighbourhoods in NYC. Results Overall, 87% of the foods and beverages listed on the menus or allowed as substitutions were served. Menu items matched with foods and beverages served for all major food groups by > 60%. Sweets and water had lower match percentages (40 and 32%, respectively), but water was served 68% of the time when it was not listed on the menu. The staff person making the food and purchasing decisions predicted the match between the planned or substituted items on the menus and the foods and beverages served. Conclusions In the present study, child-care centre menus included most foods and beverages served to children. Menus planned in advance have potential to be used to inform parents about which child-care centre to send their child or what foods and beverages their enrolled children will be offered throughout the day. PMID:27280341

  4. Organic and healthy food strategies in schools

    DEFF Research Database (Denmark)

    He, Chen

    between organic school food policies and indicators (proxies) for healthy eating among children when (school food coordinators') statements on indicators (proxies) for healthy eating are used as variable. This project continues to search for the above signs of associations but involving also a “bottom......The project is a part of the iPOPY research project funded through the European Research Area program Core Organic I. The poster presents a study of the following hypothesis: Organic food service praxis/policy (POP) is associated with praxis/policies for healthier eating in Danish school food...... service. In other words, we wanted to test if organic procurement policies and the resulting praxis in schools can help to establish healthier eating habits among pupils as compared to schools without organic policies/praxis. A former study in Danish primary schools has shown that there is an association...

  5. Food Literacy at Secondary Schools in Australia

    Science.gov (United States)

    Ronto, Rimante; Ball, Lauren; Pendergast, Donna; Harris, Neil D.

    2016-01-01

    Background: Food literacy can encourage adolescents to develop healthy dietary patterns. This study examined home economics teachers' (HET) perspectives of the importance, curriculum, self-efficacy, and food environments regarding food literacy in secondary schools in Australia. Methods: A 20-item cross-sectional survey was completed by 205 HETs.…

  6. Managing Food Allergies at School: School Transportation Staff

    Centers for Disease Control (CDC) Podcasts

    2015-01-20

    This podcast highlights the role of bus drivers and transportation staff in the management of food allergies in schools. It also identifies CDC food allergy resources for schools.  Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/20/2015.

  7. School wellness policies and foods and beverages available in schools.

    Science.gov (United States)

    Hood, Nancy E; Colabianchi, Natalie; Terry-McElrath, Yvonne M; O'Malley, Patrick M; Johnston, Lloyd D

    2013-08-01

    Since 2006-2007, education agencies (e.g., school districts) participating in U.S. federal meal programs are required to have wellness policies. To date, this is the only federal policy that addresses foods and beverages sold outside of school meals (in competitive venues). To examine the extent to which federally required components of school wellness policies are associated with availability of foods and beverages in competitive venues. Questionnaire data were collected in 2007-2008 through 2010-2011 school years from 892 middle and 1019 high schools in nationally representative samples. School administrators reported the extent to which schools had required wellness policy components (goals, nutrition guidelines, implementation plan/person responsible, stakeholder involvement) and healthier and less-healthy foods and beverages available in competitive venues. Analyses were conducted in 2012. About one third of students (31.8%) were in schools with all four wellness policy components. Predominantly white schools had higher wellness policy scores than other schools. After controlling for school characteristics, higher wellness policy scores were associated with higher availability of low-fat and whole-grain foods and lower availability of regular-fat/sugared foods in middle and high schools. In middle schools, higher scores also were associated with lower availability of 2%/whole milk. High schools with higher scores also had lower sugar-sweetened beverage availability and higher availability of 1%/nonfat milk, fruits/vegetables, and salad bars. Because they are associated with lower availability of less-healthy and higher availability of healthier foods and beverages in competitive venues, federally required components of school wellness policies should be encouraged in all schools. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  8. Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation.

    Science.gov (United States)

    Lahou, Evy; Jacxsens, Liesbeth; Van Landeghem, Filip; Uyttendaele, Mieke

    2014-08-01

    Food service operations are confronted with a diverse range of raw materials and served meals. The implementation of a microbial sampling plan in the framework of verification of suppliers and their own production process (functionality of their prerequisite and HACCP program), demands selection of food products and sampling frequencies. However, these are often selected without a well described scientifically underpinned sampling plan. Therefore, an approach on how to set-up a focused sampling plan, enabled by a microbial risk categorization of food products, for both incoming raw materials and meals served to the consumers is presented. The sampling plan was implemented as a case study during a one-year period in an institutional food service operation to test the feasibility of the chosen approach. This resulted in 123 samples of raw materials and 87 samples of meal servings (focused on high risk categorized food products) which were analyzed for spoilage bacteria, hygiene indicators and food borne pathogens. Although sampling plans are intrinsically limited in assessing the quality and safety of sampled foods, it was shown to be useful to reveal major non-compliances and opportunities to improve the food safety management system in place. Points of attention deduced in the case study were control of Listeria monocytogenes in raw meat spread and raw fish as well as overall microbial quality of served sandwiches and salads. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Perspectives and Future Directions Concerning Fresh, Whole Foods in Montana School Nutrition Programs

    Science.gov (United States)

    Stephens, Lacy; Byker Shanks, Carmen J.; Roth, Aubree; Bark, Katie

    2015-01-01

    Purpose/Objectives: To meet new USDA school meal standards, school nutrition programs may need to transition from a "heat and serve" meal preparation approach to increased scratch cooking and use of fresh, whole foods. This study aims to assess the attitudes, motivations, and barriers for Montana school nutrition professionals and key…

  10. The School Food Plan and the Social Context of Food in Schools

    Science.gov (United States)

    Hart, Caroline Sarojini

    2016-01-01

    This paper explores the social context of food practices in primary schools in England based on research conducted in 2013-2014 as part of the Sheffield School Food Project. Drawing on the capability approach, and social quality theory, the theoretical framework informed a research methodology enabling exploration of ways in which food practices…

  11. [Nutritional assessment of the menus served in municipal nursery schools in Granada].

    Science.gov (United States)

    Seiquer, Isabel; Haro, Ana; Cabrera-Vique, Carmen; Muñoz-Hoyos, Antonio; Galdó, Gabriel

    2016-10-01

    The school canteen plays today an essential role in child nutrition and for consolidating appropriate eating habits. In Spain, the guidelines for school meals have been established by the NAOS strategy and the Perseus program, and are especially aimed at school children of 6-10 years. However, there is a lack of information on menus offered in pre-school education centres, which take in children of pre-school age. The aim of this study was to evaluate the composition and the food supplied in pre-schools of the province of Granada. A study was conducted on the menus offered in public pre-schools in Granada, with a population of 420 children aged 2-6 years old. A total of 20 menus were analysed, and details were collected including direct information on the ingredients used, the proportion of these in each dish, and the form of preparation. The daily intake of energy and nutrients, as well as the frequency of weekly supply of the different food groups were studied. The average energy content of the menus was 512.5kcal, distributed into protein (17.3%), carbohydrates (48.8%), and lipids (33.9%). A suitable supply of fibre (7.8g/day) was observed, but content of calcium and zinc did not reach recommended levels. The supply of vegetables was adequate, with a daily presence of salad, as well as vegetables, meat, fish and fruit. Menus evaluated represent an adequate content of energy, and proper supply of the different groups of foods, especially vegetables, fruits and salads. A great effort is observed in the centres to adapt meals to nutritional recommendations. Copyright © 2015 Asociación Española de Pediatría. Publicado por Elsevier España, S.L.U. All rights reserved.

  12. Changes in a middle school food environment affect food behavior and food choices.

    Science.gov (United States)

    Wordell, Doug; Daratha, Kenn; Mandal, Bidisha; Bindler, Ruth; Butkus, Sue Nicholson

    2012-01-01

    Increasing rates of obesity among children ages 12 to 19 years have led to recommendations to alter the school food environment. The purpose of this study was to determine whether there are associations between an altered school food environment and food choices of middle school students both in and outside of school. In a midsized western city, two of six middle schools allowed only bottled water in vending machines, only milk and fruit on à la carte menus, and offered a seasonal fruit and vegetable bar. Three years after the intervention was initiated, seventh- and eighth-grade students attending the two intervention schools and four control middle schools were surveyed about their food choices. A total of 2,292 surveys were completed. Self-reported frequency of consumption for nine food groups in the survey was low; consumption was higher outside than in school. Boys consumed more milk than girls although girls consumed more fruits and vegetables. Significant socioeconomic differences existed. Compared with students who paid the full lunch fee, students qualifying for free and reduced-price meals consumed more milk and juice in schools but less outside school; more candy and energy drinks in school; and more sweet drinks, candy, pastries, and energy drinks outside school. Students in intervention schools were 24% more likely to consume milk outside school, 27% less likely to consume juice in school, and 56% less likely to consume sweet pastries in school. There were no differences in fruit and vegetable consumption reported by children in control and intervention schools. Overall, there was a positive association between a modified school food environment and student food behavior in and outside school. Policies related to the school food environment are an important strategy to address the obesity epidemic in our country. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  13. Examining the interaction between food outlets and outdoor food advertisements with primary school food environments.

    Science.gov (United States)

    Walton, Mat; Pearce, Jamie; Day, Peter

    2009-09-01

    Schools are commonly seen as a site of intervention to improve children's nutrition, and prevent excess weight gain. Schools may have limited influence over children's diets; however, with home and community environments also exerting an influence within schools. This study considered the environment of food outlets and outdoor food advertisements surrounding four case study primary schools in New Zealand, and the impact of that external environment on within-school food environments. The shortest travel route between school and home addresses, and the number of food outlets and advertisements passed on that route, was calculated for each student. Interviews with school management were conducted. The schools with a higher percentage of students passing food outlets and advertisements considered that their presence impacted on efforts within schools to improve the food environment. Limiting students' exposure to food outlets and outdoor food adverts through travel route planning, reducing advertising, or limiting the location of food outlets surrounding schools could be explored as intervention options to support schools in promoting nutrition.

  14. Retooling food service for early elementary school students in Somerville, Massachusetts: the Shape Up Somerville experience.

    Science.gov (United States)

    Goldberg, Jeanne P; Collins, Jessica J; Folta, Sara C; McLarney, Mary Jo; Kozower, Claire; Kuder, Julia; Clark, Valerie; Economos, Christina D

    2009-07-01

    Changes in the school food environment are a logical target to prevent childhood overweight. We describe the food service component of a 2-year research intervention to prevent excess weight gain in children. The goals of the food service component were to improve the presentation and nutrient quality of school meals and to incorporate more fruits and vegetables into students' diets. The project engaged food service staff, students, parents, teachers, and school leaders to improve school nutrition. Modifications addressed needs and barriers identified though dialogue with the food service director, focus groups, key informant interviews, and surveys of school employees, students, and parents and guardians. Attitudes and behavior changes were measured through surveys, direct observation, and sales data. More fruits, vegetables, whole grains, and low-fat dairy products were available during the intervention years; menus and à la carte choices were brought into closer compliance with recommended guidelines for children; attitudes of students, parents and guardians, school faculty, and food service staff improved; and policies related to food service were adopted. Strategic modification to improve nutrition and increase acceptability of the food served in schools is feasible and sustainable. These results demonstrate that changes to food service can lead to improved nutrient profiles and more favorable attitudes toward food served at school meals. Such changes can help prevent childhood obesity.

  15. Junk Food in Schools and Childhood Obesity

    Science.gov (United States)

    Datar, Ashlesha; Nicosia, Nancy

    2012-01-01

    Despite limited empirical evidence, there is growing concern that junk food availability in schools has contributed to the childhood obesity epidemic. In this paper, we estimate the effects of junk food availability on body mass index (BMI), obesity, and related outcomes among a national sample of fifth graders. Unlike previous studies, we address…

  16. Stakeholder Support for School Food Policy Expansions

    Science.gov (United States)

    Pettigrew, Simone; Pescud, Melanie; Donovan, Robert J.

    2012-01-01

    The aim of this study was to assess the extent to which parents and school-based stakeholders (principals, teachers, canteen managers and Parents & Citizen Committee presidents) are supportive of potential expansions to a new school food policy. Eight additional policy components elicited in preliminary focus groups with parents and 19 additional…

  17. Serving vegetables first: A strategy to increase vegetable consumption in elementary school cafeterias.

    Science.gov (United States)

    Elsbernd, S L; Reicks, M M; Mann, T L; Redden, J P; Mykerezi, E; Vickers, Z M

    2016-01-01

    Vegetable consumption in the United States is low despite the wealth of evidence that vegetables play an important role in reducing risk of various chronic diseases. Because eating patterns developed in childhood continue through adulthood, we need to form healthy eating habits in children. The objective of this study was to determine if offering vegetables before other meal components would increase the overall consumption of vegetables at school lunch. We served kindergarten through fifth-grade students a small portion (26-33 g) of a raw vegetable (red and yellow bell peppers) while they waited in line to receive the rest of their lunch meal. They then had the options to take more of the bell peppers, a different vegetable, or no vegetable from the lunch line. We measured the amount of each vegetable consumed by each child. Serving vegetables first greatly increased the number of students eating vegetables. On intervention days most of the vegetables consumed came from the vegetables-first portions. Total vegetable intake per student eating lunch was low because most students chose to not eat vegetables, but the intervention significantly increased this value. Serving vegetables first is a viable strategy to increase vegetable consumption in elementary schools. Long-term implementation of this strategy may have an important impact on healthy eating habits, vegetable consumption, and the health consequences of vegetable intake. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Foods served in child care facilities participating in the Child and Adult Care Food Program: Menu match and agreement with the new meal patterns and best practices

    Science.gov (United States)

    Our objective was to assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu...

  19. An overture to overeating: The cross-modal effects of acoustic pitch on food preferences and serving behavior.

    Science.gov (United States)

    Lowe, Michael; Ringler, Christine; Haws, Kelly

    2018-04-01

    Billions of dollars are spent annually with the aim of enticing consumers to purchase food. Yet despite the prevalence of such advertising, little is known about how the actual sensation of this advertising media affects consumer behavior, including consequential choices regarding food. This paper explores the effect of acoustic pitch in food advertising, demonstrating in two studies, including a field study in a live retail environment, how the perception of pitch in advertising can impact food desirability and decisions regarding serving size. In study 1, a field study, pitch affects actual serving sizes and purchase behavior in a live, self-serve retail setting, with low pitch leading to larger serving sizes. Study 2 demonstrates how low pitch increases desire for a food product among hungry consumers, and that this effect is mediated by perceptions of size and how filling consumers believe the product will be. We discuss these results in the context of cross-modal correspondence and mental imagery. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Foods Served in Child Care Facilities Participating in the Child and Adult Care Food Program: Menu Match and Agreement with the New Meal Patterns and Best Practices.

    Science.gov (United States)

    Dave, Jayna M; Cullen, Karen W

    2018-02-20

    To assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu coding. Nine early care and education centers. Agreement of posted menus with foods served, and comparison of foods served and consumed with the new CACFP meal guidelines and best practices. Data were compiled for each meal (breakfast, lunch, and snacks). Frequencies and percentages of agreement with the posted menu (coded matches, substitutions, additions, and omissions) were calculated for each food component in the CACFP menu guidelines. Menu total match was created by summing the menu match plus acceptable substitutions. Menus were compared with the new CACFP meal guidelines and best practices. The match between the posted menus and foods actually served to children at breakfast, lunch, and snack was high when the acceptable menu substitutions were considered (approximately 94% to 100% total match). Comparing the menus with the new meal guidelines and best practices, the 1 guideline that was fully implemented was serving only unflavored, low-fat, or 1% milk; fruit and vegetable guidelines were partially met; fruit juice was not served often, nor were legumes; the guideline for 1 whole grain-rich serving/d was not met; and regular beef and full-fat cheese products were commonly served. Early care and education centers enrolled in CACFP provided meals that met the current CACFP guidelines. Some menu improvements are needed for the centers to meet the new guidelines and best practices. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  1. Rethinking the core list of journals for libraries that serve schools and colleges of pharmacy.

    Science.gov (United States)

    Beckett, Robert D; Cole, Sabrina W; Rogers, Hannah K; Bickett, Skye; Seeger, Christina; McDaniel, Jennifer A

    2014-10-01

    The Core List of Journals for Libraries that Serve Schools and Colleges of Pharmacy is a guide for developing and maintaining pharmacy-affiliated library collections. A work group was created to update the list and design a process for updating that will streamline future revisions. Work group members searched the National Library of Medicine catalog for an initial list of journals and then applied inclusion criteria to narrow the list. The work group finalized the fifth edition of the list with 225 diverse publications and produced a sustainable set of criteria for journal inclusion, providing a structured, objective process for future updates.

  2. Rethinking the Core List of Journals for Libraries that Serve Schools and Colleges of Pharmacy

    Science.gov (United States)

    Beckett, Robert D.; Rogers, Hannah K.; Bickett, Skye; Seeger, Christina; McDaniel, Jennifer A.

    2014-01-01

    The Core List of Journals for Libraries that Serve Schools and Colleges of Pharmacy is a guide for developing and maintaining pharmacy-affiliated library collections. A work group was created to update the list and design a process for updating that will streamline future revisions. Work group members searched the National Library of Medicine catalog for an initial list of journals and then applied inclusion criteria to narrow the list. The work group finalized the fifth edition of the list with 225 diverse publications and produced a sustainable set of criteria for journal inclusion, providing a structured, objective process for future updates. PMID:25349548

  3. Effect of food service form on eating rate: meal served in a separated form might lower eating rate.

    Science.gov (United States)

    Suh, Hyung Joo; Jung, Eun Young

    2016-01-01

    In this study, we investigated the association between food form (mixed vs separated) and eating rate. The experiment used a within-subjects design (n=29, young healthy women with normal weight). Test meals (white rice and side dishes) with the same content and volume were served at lunch in a mixed or separated form. The form in which the food was served had significant effects on consumption volume and eating rate; subjects ate significantly more (p<0.05) when a test meal was served as a mixed form (285 g, 575 kcal) compared to a separated form (244 g, 492 kcal). Moreover, subjects also ate significantly faster (p<0.05) when the test meal was served as a mixed form (22.4 g/min) as compared to a separated form (16.2 g/min). Despite consuming more when the test meal was served as a mixed form than when served as a separated form, the subjects did not feel significantly fuller. In conclusion, we confirmed that meals served in a separated form might lower the eating rate and, moreover, slower eating might be associated with less energy intake, without compromising satiety.

  4. Functional Foods Programs Serve as a Vehicle to Provide Nutrition Education to Groups

    Science.gov (United States)

    Cirignano, Sherri M.

    2011-01-01

    An increase in consumer interest in functional foods provides an opportunity for FCS educators to use this topic in Extension programming to promote current nutrition recommendations. The Functional Foods for Life Educational Programs (FFL) are a curriculum of six evidence-based mini-seminars that highlight specific functional foods that have the…

  5. Still serving hot soup? Two hundred years of a charitable food sector in Australia: a narrative review.

    Science.gov (United States)

    Lindberg, Rebecca; Whelan, Jillian; Lawrence, Mark; Gold, Lisa; Friel, Sharon

    2015-08-01

    Despite the importance of the charitable food sector for a proportion of the Australian population, there is uncertainty about its present and future contributions to wellbeing. This paper describes its nature and examines its scope for improving health and food security. The review, using systematic methods for public health research, identified peer-reviewed and grey literature relevant to Australian charitable food programs (2002 to 2012). Seventy publications met the criteria and informed this paper. The sector includes food banks, more than 3,000 community agencies and 800 school breakfast programs. It provides food for up to two million people annually. The scope extends beyond emergency food relief and includes case management, advocacy and other support. Weaknesses include a food supply that is sub-optimal, resource limitations and lack of evidence to evaluate or support their work towards food security. The sector supports people experiencing disadvantage and involves multiple organisations, working in a variety of settings, to provide food for up to 8% of the population. The limits on the sector's capacity to address food insecurity by itself must be acknowledged so that civil society, government and the food industry can support sufficient, nutritious and affordable food for all. © 2015 Public Health Association of Australia.

  6. What’s for dinner? Types of food served at family dinner differ across parent and family characteristics

    Science.gov (United States)

    Neumark-Sztainer, Dianne; MacLehose, Rich; Loth, Katie; Fulkerson, Jayne A.; Eisenberg, Marla E.; Berge, Jerica

    2013-01-01

    Objective To examine the types of food served at family dinner in the homes of adolescents and correlations with parent and family sociodemographic characteristics, psychosocial factors, and meal-specific variables. Design A cross-sectional population-based survey completed by mail or telephone by parents participating in Project F-EAT (Families and Eating and Activity in Teens) in 2009–2010. Setting Homes of families with adolescents in Minneapolis/St Paul urban area. Subjects Participants included 1,923 parents/guardians (90.8% female; 68.5% from ethnic/racial minorities) of adolescents who participated in EAT 2010. Results Less than a third (28%) of parents reported serving a green salad at family dinner on a regular basis, but 70% reported regularly serving vegetables (other than potatoes). About one-fifth (21%) of families had fast food at family dinners two or more times a week. Variables from within the sociodemographic domain (low educational attainment); psychosocial domain (high work-life stress, depressive symptoms, low family functioning); and meal-specific domain (low value of family meals, low enjoyment of cooking, low meal planning, high food purchasing barriers, and fewer hours in food preparation) were associated with lower healthfulness of foods served at family dinners, in analyses adjusted for sociodemographic characteristics. Conclusions There is a need for interventions to improve the healthfulness of food served at family meals. Interventions need to be suitable for parents with low levels of education; take parent and family psychosocial factors into account; promote more positive attitudes toward family meals; and provide skills to make it easier to plan and prepare healthful family meals. PMID:23083836

  7. How practice contributes to trolley food waste. A qualitative study among staff involved in serving meals to hospital patients.

    Science.gov (United States)

    Ofei, K T; Holst, M; Rasmussen, H H; Mikkelsen, B E

    2014-12-01

    This study investigated the generation of trolley food waste at the ward level in a hospital in order to provide recommendations for how practice could be changed to reduce food waste. Three separate focus group discussions were held with four nurses, four dietitians and four service assistants engaged in food service. Furthermore, single qualitative interviews were conducted with a nurse, a dietitian and two service assistants. Observations of procedures around trolley food serving were carried out during lunch and supper for a total of 10 weekdays in two different wards. All unserved food items discarded as waste were weighed after each service. Analysis of interview and observation data revealed five key themes. The findings indicate that trolley food waste generation is a practice embedded within the limitations related to the procedures of meal ordering. This includes portion size choices and delivery, communication, tools for menu information, portioning and monitoring of food waste, as well as the use of unserved food. Considering positive changes to these can be a way forward to develop strategies to reduce trolley food waste at the ward level. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Serving a heterogeneous Muslim identity? Private governance arrangements of halal food in the Netherlands

    NARCIS (Netherlands)

    Kurth, Laura; Glasbergen, Pieter

    2016-01-01

    The consumption of halal food may be seen as an expression of the Muslim identity. Within Islam, different interpretations of ‘halal’ exist and the pluralistic Muslim community requests diverse halal standards. Therefore, adaptive governance arrangements are needed in the halal food market.

  9. Serving Social Justice: The Role of the Commons in Sustainable Food Systems

    Directory of Open Access Journals (Sweden)

    Jennifer Sumner

    2011-07-01

    Full Text Available Food is a source of sustenance, a cause for celebration, an inducement to temptation, a vehicle for power, an indicator of well-being, a catalyst for change and, above all, a life good.  Along with other life goods such as potable water, clean air, adequate shelter and protective clothing, food is something we cannot live without.  The global corporate food system, however, allows 800 million to go hungry, while an even larger number of people grow obese.  Based in money-values, this food system promotes accumulation first and foremost, enriching a few while creating economic, social and environmental externalities that are destroying local economies, devastating individuals, families and communities and degrading the planet. What would a food system look like that was based in life-values, centred on the commons and anchored by social justice?  This paper will focus on the creation of sustainable food systems, beginning with the crises of the global corporate food system and then moving to the heart of sustainable food systems – the civil commons.

  10. Serving Social Justice: The Role of the Commons in Sustainable Food Systems

    Directory of Open Access Journals (Sweden)

    Jennifer Sumner

    2011-08-01

    Full Text Available

    Food is a source of sustenance, a cause for celebration, an inducement to temptation, a vehicle for power, an indicator of well-being, a catalyst for change and, above all, a life good.  Along with other life goods such as potable water, clean air, adequate shelter and protective clothing, food is something we cannot live without.  The global corporate food system, however, allows 800 million to go hungry, while an even larger number of people grow obese.  Based in money-values, this food system promotes accumulation first and foremost, enriching a few while creating economic, social and environmental externalities that are destroying local economies, devastating individuals, families and communities and degrading the planet.

    What would a food system look like that was based in life-values, centred on the commons and anchored by social justice?  This paper will focus on the creation of sustainable food systems, beginning with the crises of the global corporate food system and then moving to the heart of sustainable food systems – the civil commons.

  11. [Low caloric value and high salt content in the meals served in school canteens].

    Science.gov (United States)

    Paiva, Isabel; Pinto, Carlos; Queirós, Laurinda; Meister, Maria Cristina; Saraiva, Margarida; Bruno, Paula; Antunes, Delfina; Afonso, Manuel

    2011-01-01

    School lunch can contribute to aggravate food quality, by excess or deficiency, or it can contribute to compensate and alleviate them. This school meal should be an answer to combating the epidemic of obesity, and to feed some grace children. The objective was to study the nutritional composition of catering in canteens of public schools, from Northern municipalities in the District of Porto: Vila do Conde, Póvoa de Varzim, Santo Tirso and Trofa. Meals were subjected to laboratory analysis. Thirty two meals, four per each school were analysed, reference values for the analysis of the nutritional composition of meals were dietary reference intakes (USA) and eating well at school (UK). The average energy meal content was 447 kcal and the median 440 kcal (22% of daily calories). The average values of nutrients, per meal, were: lipids 9, 8 g, carbohydrate 65,7 g and proteins 24,0 g. In average the contribution for the meal energy was: 20% fat, 59% carbohydrate and 21% protein. In more than 75% of meals the contribution of lipid content was below the lower bound of the reference range. The average content of sodium chloride per meal was 3.4 g, and the confidence interval 95% to average 3.0 to 3.8 g, well above the recommended maximum value of 1.5 grams. The average content fiber per meal was 10.8 g higher than the minimum considered appropriate. In conclusion, the value low caloric meals was mainly due to the low fat content, and content salt of any of the components of the meal was very high.

  12. Increases in Academic Connectedness and Self-Esteem among High School Students Who Serve as Cross-Age Peer Mentors

    Science.gov (United States)

    Karcher, Michael

    2009-01-01

    Cross-age mentoring programs are peer helping programs in which high school students serve as mentors to younger children. The study in this article compared fall-to-spring changes on connectedness, attachment, and self-esteem between 46 teen mentors and 45 comparison classmates. Results revealed an association between serving as a cross-age peer…

  13. Socioeconomic Differences in the Association between Competitive Food Laws and the School Food Environment

    Science.gov (United States)

    Taber, Daniel R.; Chriqui, Jamie F.; Powell, Lisa M.; Perna, Frank M.; Robinson, Whitney R.; Chaloupka, Frank J.

    2015-01-01

    Background: Schools of low socioeconomic status (SES) tend to sell fewer healthy competitive foods/beverages. This study examined whether state competitive food laws may reduce such disparities. Methods: School administrators for fifth- and eighth grade reported foods and beverages sold in school. Index measures of the food/beverage environments…

  14. Management Accounting in School Food Service.

    Science.gov (United States)

    Bryan, E. Lewis; Friedlob, G. Thomas

    1982-01-01

    Describes a model for establishing control of school food services through analysis of the aggregate variances of quantity, collection, and price, and of their separate components. The separable component variances are identified, measured, and compared monthly to help supervisors identify exactly where plans and operations vary. (Author/MLF)

  15. Proximity of fast-food restaurants to schools and adolescent obesity.

    Science.gov (United States)

    Davis, Brennan; Carpenter, Christopher

    2009-03-01

    We examined the relationship between fast-food restaurants near schools and obesity among middle and high school students in California. We used geocoded data (obtained from the 2002-2005 California Healthy Kids Survey) on over 500,000 youths and multivariate regression models to estimate associations between adolescent obesity and proximity of fast-food restaurants to schools. We found that students with fast-food restaurants near (within one half mile of) their schools (1) consumed fewer servings of fruits and vegetables, (2) consumed more servings of soda, and (3) were more likely to be overweight (odds ratio [OR] = 1.06; 95% confidence interval [CI] = 1.02, 1.10) or obese (OR = 1.07; 95% CI = 1.02, 1.12) than were youths whose schools were not near fast-food restaurants, after we controlled for student- and school-level characteristics. The result was unique to eating at fast-food restaurants (compared with other nearby establishments) and was not observed for another risky behavior (smoking). Exposure to poor-quality food environments has important effects on adolescent eating patterns and overweight. Policy interventions limiting the proximity of fast-food restaurants to schools could help reduce adolescent obesity.

  16. Food for Thought: Analysing the Internal and External School Food Environment

    Science.gov (United States)

    Callaghan, Mary; Molcho, Michal; Nic Gabhainn, Saoirse; Kelly, Colette

    2015-01-01

    Purpose: Availability and access to food is a determinant of obesity. The purpose of this paper is to examine food availability within and outside of post-primary schools in Ireland. Design/methodology/approach: Data on the internal school food environment were collected from 63 post-primary schools using questionnaires. The external school food…

  17. Evaluation of the LiveWell@School Food Initiative Shows Increases in Scratch Cooking and Improvement in Nutritional Content

    Science.gov (United States)

    Schober, Daniel J.; Carpenter, Leah; Currie, Venita; Yaroch, Amy L.

    2016-01-01

    Background: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. Methods: This evaluation…

  18. School food, politics and child health.

    Science.gov (United States)

    Bundy, Donald A P; Drake, Lesley J; Burbano, Carmen

    2013-06-01

    An analysis undertaken jointly in 2009 by the UN World Food Programme, The Partnership for Child Development and the World Bank was published as Rethinking School Feeding to provide guidance on how to develop and implement effective school feeding programmes as a productive safety net and as part of the efforts to achieve Education for All. The present paper reflects on how understanding of school feeding has changed since that analysis. Data on school feeding programme outcomes were collected through a literature review. Regression models were used to analyse relationships between school feeding costs (from data that were collected), the per capita costs of primary education and Gross Domestic Product per capita. Data on the transition to national ownership, supply chains and country examples were collected through country case studies. School feeding programmes increase school attendance, cognition and educational achievement, as well as provide a transfer of resources to households with possible benefits to local agricultural production and local market development. Low-income countries exhibit large variations in school feeding costs, with concomitant opportunities for cost containment. Countries are increasingly looking to transition from externally supported projects to national programmes. School feeding is now clearly evident as a major social programme in most countries with a global turnover in excess of $US 100 billion. This argues for a continuing focus on the evidence base with a view to helping countries ensure that their programmes are as cost-effective as possible. Clear policy advice has never been more important.

  19. School lunch and snacking patterns among high school students: Associations with school food environment and policies

    Directory of Open Access Journals (Sweden)

    Story Mary

    2005-10-01

    Full Text Available Abstract Objectives This study examined associations between high school students' lunch patterns and vending machine purchases and the school food environment and policies. Methods A randomly selected sample of 1088 high school students from 20 schools completed surveys about their lunch practices and vending machine purchases. School food policies were assessed by principal and food director surveys. The number of vending machines and their hours of operation were assessed by trained research staff. Results Students at schools with open campus policies during lunchtime were significantly more likely to eat lunch at a fast food restaurant than students at schools with closed campus policies (0.7 days/week vs. 0.2 days/week, p Conclusion School food policies that decrease access to foods high in fats and sugars are associated with less frequent purchase of these items in school among high school students. Schools should examine their food-related policies and decrease access to foods that are low in nutrients and high in fats and sugars.

  20. Perceptions of Psychological Contract Violations in School Districts that Serve Children with Autism Spectrum Disorder: An Exploratory Qualitative Study

    Science.gov (United States)

    Lilly, Julianna D.; Reed, Dianne

    2004-01-01

    This study examined issues of psychological contract violation between parents of children with autism spectrum disorder and school districts that serve them. As such, the sampling strategy was to focus on parents who were dissatisfied with the educational services their child was receiving from the school district so that the parents' "lived…

  1. 76 FR 51935 - Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods...

    Science.gov (United States)

    2011-08-19

    ... information sources, such as the Child Nutrition Database, USDA Foods nutrition fact sheets, and information... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods Used in School Food Service: Request for Information...

  2. Chipotle Mexican Grill, Inc.: Conscious Capitalism by Serving ' Food with Integrity '

    NARCIS (Netherlands)

    A. Hoffmann (Alan)

    2014-01-01

    textabstractFounded by Steve Ells in 1993, Chipotle Mexican Grill quickly became one of the fastest growing restaurant chains in US history. People loved Chipotle because of the tasty and healthy food as well as its edgy, trendy, stylish brand image. Chipotle established itself as a successful

  3. Guatemalan school food environment: impact on schoolchildren's risk of both undernutrition and overweight/obesity.

    Science.gov (United States)

    Pehlke, Elisa L; Letona, Paola; Hurley, Kristen; Gittelsohn, Joel

    2016-09-01

    Guatemala suffers the double burden of malnutrition with high rates of stunting alongside increasing childhood overweight/obesity. This study examines the school food environment (SFE) at low-income Guatemalan elementary schools and discusses its potential impact on undernutrition and overweight/obesity. From July through October 2013, direct observations, in-depth interviews with school principals (n = 4) and food kiosk vendors (n = 4, 2 interviews each) and also focus groups (FGs) with children (n = 48, 8 FGs) were conducted. The SFE comprises food from school food kiosks (casetas); food from home or purchased in the street; and food provided by the school (refacción). School casetas, street vendors and children's parents largely provide sandwiches, calorie-rich snacks and sugar-sweetened beverages. Refacción typically serves energy dense atol, a traditional beverage. The current school food program (refacción), the overall SFE and the roles/opinions of vendors and principals reveal persistent anxiety concerning undernutrition and insufficient concern for overweight/obesity. Predominant concern for elementary schoolchildren remains focused on undernutrition. However, by the time children reach elementary school (ages 6-12+), food environments should encourage dietary behaviors to prevent childhood overweight/obesity. © The Author 2015. Published by Oxford University Press.

  4. Serving high-risk foods in a high-risk setting: survey of hospital food service practices after an outbreak of listeriosis in a hospital.

    Science.gov (United States)

    Cokes, Carolyn; France, Anne Marie; Reddy, Vasudha; Hanson, Heather; Lee, Lillian; Kornstein, Laura; Stavinsky, Faina; Balter, Sharon

    2011-04-01

    Prepared ready-to-eat salads and ready-to-eat delicatessen-style meats present a high risk for Listeria contamination. Because no foodborne illness risk management guidelines exist specifically for US hospitals, a survey of New York City (NYC) hospitals was conducted to characterize policies and practices after a listeriosis outbreak occurred in a NYC hospital. From August through October 2008, a listeriosis outbreak in a NYC hospital was investigated. From February through April 2009, NYC's 61 acute-care hospitals were asked to participate in a telephone survey regarding food safety practices and policies, specifically service of high-risk foods to patients at increased risk for listeriosis. Five patients with medical conditions that put them at high risk for listeriosis had laboratory-confirmed Listeria monocytogenes infection. The Listeria outbreak strain was isolated from tuna salad prepared in the hospital. Fifty-four (89%) of 61 hospitals responded to the survey. Overall, 81% of respondents reported serving ready-to-eat deli meats to patients, and 100% reported serving prepared ready-to-eat salads. Pregnant women, patients receiving immunosuppressive drugs, and patients undergoing chemotherapy were served ready-to-eat deli meats at 77%, 59%, and 49% of hospitals, respectively, and were served prepared ready-to-eat salads at 94%, 89%, and 73% of hospitals, respectively. Only 4 (25%) of 16 respondents reported having a policy that ready-to-eat deli meats must be heated until steaming hot before serving. Despite the potential for severe outcomes of Listeria infection among hospitalized patients, the majority of NYC hospitals had no food preparation policies to minimize risk. Hospitals should implement policies to avoid serving high-risk foods to patients at risk for listeriosis.

  5. Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers.

    Science.gov (United States)

    Yi, Sunghwan; Kanetkar, Vinay; Brauer, Paula

    2015-10-01

    While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. An online self-report survey. Ontario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation. Of the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756). Latent profile analysis indicated three segments of food preparers. More open to new recipes, the 'crucifer lover' segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the 'average consumer' segment (54 %) in many ways, the 'frozen vegetable user' segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger 'healthy=not tasty' perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users. The substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods.

  6. The New Design Handbook for School Food Service. Revised.

    Science.gov (United States)

    Silberberg, Susan Crowl

    A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; required space, including kitchen work flow and…

  7. Can Latino food trucks (loncheras) serve healthy meals? A feasibility study.

    Science.gov (United States)

    Cohen, Deborah A; Colaiaco, Ben; Martinez-Wenzl, Mary; Montes, Monica; Han, Bing; Berry, Sandy H

    2017-05-01

    To conduct a pilot study to assess the feasibility of modifying food truck meals to meet the My Plate guidelines as well as the acceptability of healthier meals among consumers. We recruited the owners of Latino food trucks (loncheras) in 2013-2014 and offered an incentive for participation, assistance with marketing and training by a bilingual dietitian. We surveyed customers and we audited purchases to estimate sales of the modified meals. City of Los Angeles, CA, USA. Owners or operators of Latino food trucks (loncheras) and their customers. We enrolled twenty-two lonchera owners and eleven completed the intervention, offering more than fifty new menu items meeting meal guidelines. Sales of the meals comprised 2 % of audited orders. Customers rated the meals highly; 97 % said they would recommend and buy them again and 75 % of participants who completed the intervention intended to continue offering the healthier meals. However, adherence to guidelines drifted after several months of operation and participant burden was cited as a reason for dropout among three of eleven lonchera owners who dropped out. Lonchera owners/operators who participated reported minimal difficulty in modifying menu items. Given the difficulty in enrolment, expanding this programme and ensuring adherence would likely need to be accomplished through regulatory requirements, monitoring and feedback, similar to the methods used to achieve compliance with sanitary standards. A companion marketing campaign would be helpful to increase consumer demand.

  8. Do food blogs serve as a source of nutritionally balanced recipes? An analysis of 6 popular food blogs.

    Science.gov (United States)

    Schneider, Elizabeth P; McGovern, Emily E; Lynch, Colleen L; Brown, Lisa S

    2013-01-01

    To determine whether sampled food blogs provide nutritionally balanced recipes. Two entree recipes per season, per year (2010-2011) were selected from 6 highly ranked food blogs (n = 96). Food Processor Nutrition and Fitness software was used to analyze sodium, saturated fat, and energy content. Analysis was separated by protein type (vegetarian, poultry, red meat, and seafood). Recipes met energy recommendations but were excessive in saturated fat and sodium. Vegetarian and seafood recipes were significantly lower in risk nutrients compared with red meat and poultry recipes. Red meat recipes were not significantly different from poultry recipes for risk nutrients studied; poultry recipes were higher in sodium and energy compared with red meat recipes. The public should be aware of the nutritional limitations of popular food blogs; dietitians could assist in modifying blog recipes for individuals and partner with bloggers to improve the nutritional profile of recipes. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  9. Analysis of School Food Safety Programs Based on HACCP Principles

    Science.gov (United States)

    Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol

    2014-01-01

    Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

  10. Can School Organic Food Policy Promote Healthy Behaviors in Danish Children?

    DEFF Research Database (Denmark)

    He, Chen

    in initiatives which promote healthy foods and physical activity. Concurrently, municipalities and other public bodies increasingly recognize their responsibility to support sustainable food production methods, such as organic agriculture, by choosing this kind of foods in public institutions. The question...... therefore arises whether these two trends - healthier eating strategies for youth, and increased public consumption of organic food, interact. This paper investigates the interrelation between the two trends: healthy eating and organic consumption. In Denmark, public schools are utilised for public organic...... explored the attitudes, policies/intentions and actions in relation to organic and healthy foods served in the schools. Results indicate that organic food intervention strategies can be supportive for strategies to increase the healthiness of school eating patterns....

  11. iPOPY – innovative Public Organic food Procurement for Youth. School meals – and more!

    DEFF Research Database (Denmark)

    Løes, A; Nolting, B; Kristensen, N

    2008-01-01

    and other food serving outlets for youth, we will identify hindrances and promoting factors in the participating countries (Denmark, Finland, Italy and Norway). Policies, supply chains, certification systems, the young consumers’ perception and participation, and health effects of implementation of organic......One of eight pilot projects in the European CORE Organic programme, innovative Public Organic food Procurement for Youth, (iPOPY) will study efficient ways of implementing organic food in public serving outlets for young people (2007-10). By analysing practical cases of school meal systems...

  12. At a Glance: Forty Schools That Serve Low-Income Students

    Science.gov (United States)

    Independent School, 2016

    2016-01-01

    This article provides a list of low and no tuition independent schools. Profile information is accurate as of May 2016. Profiles contain student body information, how the school works, the school mission, and contact information. [Online Feature

  13. [A case of anaphylaxis due to rose-flavored soft-serve ice cream with pollen food allergy syndrome].

    Science.gov (United States)

    Kitabayashi, Taeru; Sato, Sayuri; Adachi, Mitsuru

    2013-05-01

    We experienced a 10-year-old boy who had anaphylaxis after eating rose-flavored soft-serve ice cream. The patient felt a sense of discomfort in his throat when eating apple, peach, loquat, Japanese pear, and kiwi fruit. Therefore, we measured specific IgE antibodies to allergen components by ImmunoCAP ISAC. Consequently, the patient gave positive results for all PR-10 proteins from birch, alder, hazel, apple, peach, peanut, hazelnut, and soybean, so we diagnosed him with Pollen Food Allergy Syndrome (PFAS) induced by cross reactivity with pollens of birch family and fruits of rose family. When we conducted the skin prick test as is for red rose syrup because of the belief that anaphylaxis was caused by the rose ingredient contained in rose-flavored soft-serve ice cream, the patient gave a strong positive result. However, the results were negative for rose essence and Food Red No. 2 contained. Subsequently, it was found that red rose syrup contained apple juice. Therefore, we conducted the prick-prick test for apple, and the patient was confirmed to be strongly positive to apple. We thus identified apple as the cause of anaphylaxis. Since there is no legal obligation of labeling specific raw materials when directly selling manufactured and processed food products to general consumers, it is possible for general consumers to mistakenly take them in without knowing the containment of allergic substances. It is believed that the labeling method should be improved in the future.

  14. Clustering of unhealthy food around German schools and its influence on dietary behavior in school children: a pilot study

    Science.gov (United States)

    2013-01-01

    Background The availability of fast foods, sweets, and other snacks in the living environment of children is assumed to contribute to an obesogenic environment. In particular, it is hypothesized that food retailers are spatially clustered around schools and that a higher availability of unhealthy foods leads to its higher consumption in children. Studies that support these relationships have primarily been conducted in the U.S. or Australia, but rarely in European communities. We used data of FFQ and 24-HDR of the IDEFICS study, as well as geographical data from one German study region to investigate (1) the clustering of food outlets around schools and (2) the influence of junk food availability on the food intake in school children. Methods We geocoded food outlets offering junk food (e.g. supermarkets, kiosks, and fast food restaurants). Spatial cluster analysis of food retailers around child-serving institutions was conducted using an inhomogeneous K-function to calculate global 95% confidence envelopes. Furthermore, a food retail index was implemented considering the kernel density of junk food supplies per service area, adjusted for residential density. We linked the food retail index to FFQ and 24-HDR data of 384 6- to 9-year-old school children in the study region and investigated the impact of the index on food intake, using multilevel regression models adjusted for sex, age, BMI, parent’s education and income, as well as adjusting for over- and underreporting of food intake. Results Comparing the 95% confidence envelopes to the observed K-function, we showed that food stores and fast food restaurants do not significantly cluster around schools. Apart from this result, the food retail index showed no effect on BMI (β=0.01,p=0.11) or food intake variables assessed by FFQ and 24-HDR. Conclusion In the built environment of the German study region, clustering of food retailers does not depend on the location of schools. Additionally, the results suggest

  15. Clustering of unhealthy food around German schools and its influence on dietary behavior in school children: a pilot study.

    Science.gov (United States)

    Buck, Christoph; Börnhorst, Claudia; Pohlabeln, Hermann; Huybrechts, Inge; Pala, Valeria; Reisch, Lucia; Pigeot, Iris

    2013-05-24

    The availability of fast foods, sweets, and other snacks in the living environment of children is assumed to contribute to an obesogenic environment. In particular, it is hypothesized that food retailers are spatially clustered around schools and that a higher availability of unhealthy foods leads to its higher consumption in children. Studies that support these relationships have primarily been conducted in the U.S. or Australia, but rarely in European communities. We used data of FFQ and 24-HDR of the IDEFICS study, as well as geographical data from one German study region to investigate (1) the clustering of food outlets around schools and (2) the influence of junk food availability on the food intake in school children. We geocoded food outlets offering junk food (e.g. supermarkets, kiosks, and fast food restaurants). Spatial cluster analysis of food retailers around child-serving institutions was conducted using an inhomogeneous K-function to calculate global 95% confidence envelopes. Furthermore, a food retail index was implemented considering the kernel density of junk food supplies per service area, adjusted for residential density. We linked the food retail index to FFQ and 24-HDR data of 384 6- to 9-year-old school children in the study region and investigated the impact of the index on food intake, using multilevel regression models adjusted for sex, age, BMI, parent's education and income, as well as adjusting for over- and underreporting of food intake. Comparing the 95% confidence envelopes to the observed K-function, we showed that food stores and fast food restaurants do not significantly cluster around schools. Apart from this result, the food retail index showed no effect on BMI (β=0.01,p=0.11) or food intake variables assessed by FFQ and 24-HDR. In the built environment of the German study region, clustering of food retailers does not depend on the location of schools. Additionally, the results suggest that the consumption of junk food in young

  16. 77 FR 19525 - National School Lunch Program: School Food Service Account Revenue Amendments Related to the...

    Science.gov (United States)

    2012-04-02

    ... National School Lunch Program: School Food Service Account Revenue Amendments Related to the Healthy... Food Service Account Revenue Amendments Related to the Healthy, Hunger-Free Kids Act of 2010'' on June... sold in a school and purchased with funds from the nonprofit school food service account, other than...

  17. "Endrew F. v. Douglas County School District": Implications for Teams Serving Students with Autism Spectrum Disorder

    Science.gov (United States)

    McKenney, Elizabeth L. W.

    2017-01-01

    On March 22, 2017, the Supreme Court unanimously ruled that schools are obligated to provide more than de mimimus services for students with disabilities. The core issue in "Endrew F. v. Douglas County Schools" is how schools are to define the "A" in FAPE: What is an appropriate public education? Douglas County schools held…

  18. Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen

    OpenAIRE

    Vermeulen, Emma Emmerenza

    2006-01-01

    Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the...

  19. Do food provisions packaged in single-servings reduce energy intake at breakfast during a brief behavioral weight-loss intervention?

    Science.gov (United States)

    Raynor, Hollie A; Van Walleghen, Emily L; Niemeier, Heather; Butryn, Meghan L; Wing, Rena R

    2009-11-01

    Larger portion sizes increase energy intake, yet it is unclear whether single-serving packages can reduce intake. This study examined the effects of providing breakfast foods in single-serving packages and nonportioned packages on energy intake of these foods during an 8-week behavioral weight-loss program. In fall 2005, 19 adults (mean body mass index [calculated as kg/m(2)]=31.8+/-4.0) were randomized to conditions that provided foods in single-serving packages (Single-Serving) or in nonportioned packages (Standard). Overall amounts and types of foods provided were consistent across conditions: cereal and peaches (weeks 1, 3, 5, and 7) and applesauce and cheese (weeks 2, 4, 6, and 8). Participants were instructed to eat one serving of each food for breakfast and not to consume the provided foods at other times. Mean daily energy intake of the provided foods was the primary dependent variable. The Single-Serving group ate less energy from the combined pairs of foods provided together as compared to Standard (cereal and peaches, 117.0+/-3.2 kcal/day vs 143.5+/-39.3 kcal/day; P0.10). This suggests that single-serving packages may help reduce energy intake at breakfast within the context of a behavioral weight-control program.

  20. The potential of various foods to serve as a carrier for micronutrient fortification, data from remote areas in Indonesia.

    Science.gov (United States)

    Melse-Boonstra, A; Pee, S; Martini, E; Halati, S; Sari, M; Kosen, S; Muhilal; Bloem, M

    2000-11-01

    To estimate the potential of various industrially produced foods, to serve as a carrier for micronutrient fortification based on the frequency of their consumption in different socio-economic strata; to determine the role of fortified instant noodles as a source of micronutrients; to assess the contribution of plant foods, animal foods and fortified foods to vitamin A intake. A survey was conducted in rural South Sulawesi and urban South Kalimantan between November 1996 and January 1997. Households (1500 in South Sulawesi; 2112 in South Kalimantan) were selected randomly by multi-stage cluster sampling. From each household, data were collected from the mother and her youngest child (0-5 y). Mothers were interviewed on various topics, including socio-economic status, food consumption, receipt of high-dose vitamin A capsules, health and nutritional status. Monosodium glutamate and salt were consumed daily in almost all households in both areas, and consumption was not associated with socio-economic status. Instant noodles were consumed in nearly all households in both areas, but consumption of fortified noodles was related to socio-economic status; it was highest among households of government employees and private investors, and lowest among farmers and share-croppers. Vegetables were the most important source of vitamin A in rural South Sulawesi, while foods of animal origin were the most important source in urban South Kalimantan. The results support double or triple fortification of salt and/or monosodium glutamate with iodine, vitamin A and/or iron. Efforts to overcome associated technical and logistical difficulties are urgently needed. Opportunities for Micronutrient Interventions (OMNI); United States Agency for International Development (USAID). European Journal of Clinical Nutrition (2000) 54, 822-827

  1. School of Ice: An Advanced Professional Development Program for Geoscience Faculty at Minority-Serving Institutions

    Science.gov (United States)

    Huffman, L. T.

    2017-12-01

    The School of Ice (SOI) program from the US Ice Drilling Program Office (IDPO) is designed for college faculty who teach at minority-serving institutions or historically black colleges and universities, but lessons learned transfer easily to any science course based on current research. The institute builds participants' background knowledge about ice core science and climate change while also providing experiences with activities and labs for transferring information to their students. After three years of highly successful workshops, our model has provided valuable lessons for creating powerful experiences for participants. This presentation will identify some of the key ideas including pairing researchers and educators as presenters; creating leadership teams capitalizing on partner strengths; building a science community willing to participate in education and outreach; and building participants' science content background knowledge and confidence while providing them with teaching models for transferring the knowledge to their students. Another important element is to demand teacher buy-in to ensure replication and dissemination. Also, IDPO's drilling technologies make it an ideal platform for intertwining engineering concepts and practices with science research to meet new science standards. In this session, we will share results of the institute evaluations including the impact on the educators as well as longitudinal analysis of data from interviews with past participants concerning continued impacts on their teaching, their courses and their students. Faculty who have attended this institute in the last three years have reported increases in their understanding of the content and how to teach it. They also report increased confidence in their ability to teach ice core science and climate change concepts. Elements of these successful workshops can inform both the development of college professional development and student courses, as well as the creation of

  2. School food environments associated with adiposity in Canadian children.

    Science.gov (United States)

    Fitzpatrick, C; Datta, G D; Henderson, M; Gray-Donald, K; Kestens, Y; Barnett, T A

    2017-07-01

    Targeting obesogenic features of children's environment that are amenable to change represents a promising strategy for health promotion. The school food environment, defined as the services and policies regarding nutrition and the availability of food in the school and surrounding neighborhood, is particularly important given that students travel through the school neighborhood almost daily and that they consume a substantial proportion of their calories at school. As part of the Quebec Adipose and Lifestyle Investigation in Youth (QUALITY) cohort study, we assessed features of school indoor dietary environment and the surrounding school neighborhoods, when children were aged 8-10 years (2005-2008). School principals reported on food practices and policies within the schools. The density of convenience stores and fast-food outlets surrounding the school was computed using a Geographical Information System. Indicators of school neighborhood deprivation were derived from census data. Adiposity outcomes were measured in a clinical setting 2 years later, when participants were aged 10-12 years (2008-2011). We conducted cluster analyses to identify school food environment types. Associations between school types and adiposity were estimated in linear regression models. Cluster analysis identified three school types with distinct food environments. Schools were characterized as: overall healthful (45%); a healthful food environment in the surrounding neighborhood, but an unhealthful indoor food environment (22%); or overall unhealthful (33%). Less healthful schools were located in more deprived neighborhoods and were associated with greater child adiposity. Despite regulatory efforts to improve school food environments, there is substantial inequity in dietary environments across schools. Ensuring healthful indoor and outdoor food environments across schools should be included in comprehensive efforts to reduce obesity-related health disparities.

  3. Organizations as Social Inventions: Some Considerations for Those Who Would Design Schools To Serve Human Ends. Revised.

    Science.gov (United States)

    Greenfield, T. Barr

    In searching for a concept of organization which recognizes its base in human action rather than in objective structure, the author draws on a European tradition stemming from the works of Max Weber. This tradition, combined with examples of organizational life in schools, serves to identify implications for those who attempt to design better…

  4. Migrant Education, Interstate Secondary Credit Accrual and Acceptance Manual: Practical Guidelines for School Personnel Serving Migrant Secondary Students.

    Science.gov (United States)

    Villarreal, Gay Callaway

    Migrant students graduation rates, although improving, are still significantly lower than those of their non-migrant peers. This manual is a comprehensive reference guide for Chapter 1 Migrant Program personnel counselors and teachers serving migrant students at the secondary level. Migrant students are those who move across school district…

  5. Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition

    Directory of Open Access Journals (Sweden)

    Diogo thimoteo da Cunha

    2014-08-01

    Full Text Available Objective: the objective of this study was to evaluate the nutritional composition and describe the acceptability of regional culinary dishes served to students from public schools of rural and urban areas. Methods: Ten Brazilian regional dishes were evaluated for acceptability and nutritional composition. the survey was conducted in schools located in rural and urban areas of two cities in the state of São Paulo. Dish acceptability was evaluated using leftover analysis and a 5-point facial hedonic scale. the adherence index was calculated and used as an indirect measure of acceptance, and the nutritional composition was calculated based on the technical files of each dish. Results: A total of 2,384 students from 20 schools participated in the study and 1,174 tasted and evaluated the dishes. the test using the 5-point facial hedonic scale demonstrated that five dishes (Caldo verde soup, persimmon jelly, chicken with okra, puréed cornmeal with spinach, and arugula pizza had an acceptability rate above 85.0%. the mean adherence indices were 57.3% and 55.6% in urban and rural environments, respectively. Analysis of the nutritional composition of regional dishes indicates that these dishes can partially meet macronutrient recommendations. Conclusion: the tested dishes can become part of school menus as they were accepted or partly accepted by the students regardless of school location, whether rural or urban. the cultural heritage is an important resource for the food sovereignty of a country and should be constantly encouraged.

  6. 7 CFR 250.60 - Use of donated foods in the school food service.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Use of donated foods in the school food service. 250.60 Section 250.60 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE UNITED STATES, ITS...

  7. An Innovative Method of Measuring Changes in Access to Healthful Foods in School Lunch Programs: Findings from a Pilot Evaluation.

    Directory of Open Access Journals (Sweden)

    Allison P Hawkes

    Full Text Available A large local health department in Colorado partnered with 15 school districts to develop an approach to evaluate changes in access to healthy foods in reimbursable school lunches and a la carte offerings.School district nutrition managers were engaged at the start of this project. Health department dietitians developed criteria to classify food items as "Lower Fat and less added Sugar" (LFS and "Higher Fat and more added Sugar" (HFS based on the percentage of calories from fat and grams of added sugar. Lunch production sheets were obtained for two time periods, food items and the number of planned servings recorded. LFS and HFS planned servings were summed for each time period, and a LFS to HFS ratio calculated by dividing LFS planned servings by HFS planned servings. Additional analyses included calculating LFS: HFS ratios by school district, and for a la carte offerings.In 2009, the LFS: HFS ratio was 2.08, in 2011, 3.71 (P<0.0001. The method also detected changes in ratios at the school district level. For a la carte items, in 2009 the ratio of LFS: HFS was 0.53, and in 2011, 0.61 (not statistically significant.This method detected an increase in the LFS: HFS ratio over time and demonstrated that the school districts improved access to healthful food/drink by changing the contents of reimbursable school lunches. The evaluation method discussed here can generate information that districts can use in helping sustain and expand their efforts to create healthier environments for children and adults. Although federal regulations now cover all food and beverages served during the school day, there are still opportunities to improve and measure changes in food served in other settings such as child care centers, youth correction facilities, or in schools not participating in the National School Lunch Program.

  8. Nutritional status and food consumption patterns of primary school ...

    African Journals Online (AJOL)

    South Africa is regarded as food secure; however, food insecurity and malnutrition are still affecting school-aged children residing mostly in rural areas. This paper reports the nutritional status and consumption patterns of school children from two purposively selected schools located in Orange Farm informal settlement.

  9. Food safety knowledge, attitudes and self-reported practices among Ontario high school students.

    Science.gov (United States)

    Majowicz, Shannon E; Diplock, Kenneth J; Leatherdale, Scott T; Bredin, Chad T; Rebellato, Steven; Hammond, David; Jones-Bitton, Andria; Dubin, Joel A

    2016-03-16

    To measure the food safety knowledge, attitudes and self-reported practices of high school students in Ontario. We administered a school-wide paper survey to the student body (n = 2,860) of four Ontario high schools. We developed the survey by selecting questions from existing, validated questionnaires, prioritizing questions that aligned with the Canadian Partnership for Consumer Food Safety Education's educational messages and the food safety objectives from the 2013 Ontario High School Curriculum. One in five students reported currently handling food in commercial or public-serving venues; of these, 45.1% had ever taken a course that taught them how to prepare food (e.g., food and nutrition classes, food handler certification). Food safety knowledge among respondents was low. For example, 17.3% knew that the best way to determine whether hamburgers were cooked enough to eat was to measure the temperature with a food thermometer. Despite low knowledge, most respondents (72.7%) reported being confident that they could cook safe, healthy meals for themselves and their families. Safe food handling practices were frequently self-reported. Most students (86.5%) agreed that being able to cook safe, healthy meals was an important life skill, although their interest in learning about safe food handling and concern about foodborne disease were less pronounced. Our findings suggest that food safety knowledge is low, yet confidence in preparing safe, healthy meals is high, among high school students. Because work and volunteer opportunities put students in contact with both the public and food, this group is important to target for increased education about safe food handling.

  10. The “School Foodshed”: schools and fast-food outlets in a London borough

    OpenAIRE

    Caraher, M.; Lloyd, S.; Madelin, T.

    2014-01-01

    Purpose – The purpose of this paper is to explore the location of fast-food outlets around secondary schools and the influence of fast-food availability on the food choices of school children in an inner-London borough. \\ud \\ud Design/methodology/approach – A number of methods including: mapping of outlets relative to schools; sampling food; gathering data on secondary school food policies; observing food behaviour in fast food outlets and focus groups with young people. Findings were fed bac...

  11. Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

    Science.gov (United States)

    Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

    2001-01-01

    Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

  12. Secondary school pupils' food choices around schools in a London borough: Fast food and walls of crisps.

    Science.gov (United States)

    Caraher, M; Lloyd, S; Mansfield, M; Alp, C; Brewster, Z; Gresham, J

    2016-08-01

    The objective was to observe and document food behaviours of secondary school pupils from schools in a London borough. The research design combined a number of methods which included geographic information system (GIS) mapping of food outlets around three schools, systemised observations of food purchasing in those outlets before, during and after school, and focus groups conducted with pupils of those schools to gather their views in respect to those food choices. Results are summarised under the five 'A's of Access, Availability, Affordability and Acceptability & Attitudes: Access in that there were concentrations of food outlets around the schools. The majority of pupil food purchases were from newsagents, small local shops and supermarkets of chocolate, crisps (potato chips), fizzy drinks and energy drinks. Availability of fast food and unhealthy options were a feature of the streets surrounding the schools, with 200 m the optimal distance pupils were prepared to walk from and back to school at lunchtime. Affordability was ensured by the use of a consumer mentality and pupils sought out value for money offers; group purchasing of 'two for one' type offers encouraged this trend. Pupils reported healthy items on sale in school as expensive, and also that food was often sold in smaller portion sizes than that available from external food outlets. Acceptability and Attitudes, in that school food was not seen as 'cool', queuing for school food was not acceptable but queuing for food from takeaways was not viewed negatively; for younger pupils energy drinks were 'cool'. In conclusion, pupils recognised that school food was healthier but provided several reasons for not eating in school related to the five 'A's above. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. The commercial food landscape: outdoor food advertising around primary schools in Australia.

    Science.gov (United States)

    Kelly, Bridget; Cretikos, Michelle; Rogers, Kris; King, Lesley

    2008-12-01

    Food marketing is linked to childhood obesity through its influence on children's food preferences, purchase requests and food consumption. We aimed to describe the volume and nature of outdoor food advertisements and factors associated with outdoor food advertising in the area surrounding Australian primary schools. Forty primary schools in Sydney and Wollongong were selected using random sampling within population density and socio-economic strata. The area within a 500 m radius of each school was scanned and advertisements coded according to pre-defined criteria, including: food or non-food product advertisement, distance from the school, size and location. Food advertisements were further categorised as core foods, non-core foods and miscellaneous drinks (tea and coffee). The number of advertisements identified was 9,151, of which 2,286 (25%) were for food. The number of non-core food advertisements was 1,834, this accounted for 80% of food advertisements. Soft drinks and alcoholic beverages were the food products most commonly advertised around primary schools (24% and 22% of food advertisements, respectively). Non-core food products were twice as likely to be advertised close to a primary school (95 non-core food advertisements per km(2) within 250 m vs. 46 advertisements per km(2) within 250-500 m). The density of non-core food advertisements within 500 m of primary schools, and the potential for repeated exposure of children to soft drink and alcoholic beverage advertisements in particular, highlights the need for outdoor food marketing policy intervention. Outdoor advertising is an important food marketing tool that should be considered in future debates on regulation of food marketing to children.

  14. Profits, Commercial Food Supplier Involvement, and School Vending Machine Snack Food Availability: Implications for Implementing the New Competitive Foods Rule

    Science.gov (United States)

    Terry-McElrath, Yvonne M.; Hood, Nancy E.; Colabianchi, Natalie; O'Malley, Patrick M.; Johnston, Lloyd D.

    2014-01-01

    Background: The 2013-2014 school year involved preparation for implementing the new US Department of Agriculture (USDA) competitive foods nutrition standards. An awareness of associations between commercial supplier involvement, food vending practices, and food vending item availability may assist schools in preparing for the new standards.…

  15. Supervision of School and Youth Groups on Lift-Served Ski Slopes: A Research Perspective

    Science.gov (United States)

    Brookes, Andrew; Holmes, Peter

    2014-01-01

    Supervised practice is a common feature of many snow sports excursions to downhill ski resorts by school or youth groups, often in combination with lessons from a ski school. What is the role of supervision in preventing mishaps, injury, or fatalities? This article presents results of a search of published snow sports safety research for evidence…

  16. 78 FR 79567 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

    Science.gov (United States)

    2013-12-31

    ... Program: Nutrition Standards for All Foods Sold in Schools as Required by the Healthy, Hunger-Free Kids... interim rule entitled National School Lunch Program and School Breakfast Program: Nutrition Standards for..., 2013 / Rules and Regulations [[Page 79567

  17. Does mindfulness matter? Everyday mindfulness, mindful eating and self-reported serving size of energy dense foods among a sample of South Australian adults.

    Science.gov (United States)

    Beshara, Monica; Hutchinson, Amanda D; Wilson, Carlene

    2013-08-01

    Serving size is a modifiable determinant of energy consumption, and an important factor to address in the prevention and treatment of obesity. The present study tested an hypothesised negative association between individuals' everyday mindfulness and self-reported serving size of energy dense foods. The mediating role of mindful eating was also explored. A community sample of 171 South Australian adults completed self-report measures of everyday mindfulness and mindful eating. The dependent measure was participants' self-reported average serving size of energy dense foods consumed in the preceding week. Participants who reported higher levels of everyday mindfulness were more mindful eaters (r=0.41, pMindful eating fully mediated the negative association between everyday mindfulness and serving size. The domains of mindful eating most relevant to serving size included emotional and disinhibited eating. Results suggest that mindful eating may have a greater influence on serving size than daily mindfulness. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Process evaluation of a food marketing and environmental change intervention in Tiendas that serve Latino immigrants in North Carolina.

    Science.gov (United States)

    Baquero, Barbara; Linnan, Laura; Laraia, Barbara A; Ayala, Guadalupe X

    2014-11-01

    This article describes a comprehensive process evaluation of an efficacious store-based intervention that increased store customers' fruit and vegetable consumption. The process evaluation plan was designed at study inception and implemented at baseline, during the intervention, and at immediate postintervention. Four Latino food stores were randomly assigned either to an intervention or to a control condition. Data were collected from store managers, employees, and 139 Latino customers. Researchers used manager, employee, and customer interviews; weekly observations of the store environment; and implementation logs to assess reach, dose delivered, dose received, and fidelity. Results indicated that it is possible to reach customers in a store-based intervention. Indicators of dose delivered demonstrated that the intervention was implemented as planned, and in the case of employee training, it exceeded the plan. Dose received data indicated that customers moderately engaged with the intervention activities. Together these suggest that the intervention was delivered with good fidelity. Comprehensive process evaluation efforts can facilitate the identification and elimination of barriers to implementation. This approach can serve as a model for future store-based interventions. The study demonstrated that it is feasible to implement Latino food store-based interventions to increase access to and consumption of fruits and vegetables. © 2014 Society for Public Health Education.

  19. Contrasting approaches to food education and school meals

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Baarts, Charlotte; Holm, Lotte

    2017-01-01

    This study builds on a fieldwork in a Danish school class, where pupils were observed while preparing and eating school meals. It shows that the children encounter conflicting approaches to food education depending on the context. While eating, an authoritarian approach to food education dominates...... and food is ascribed instrumental value. While preparing the school meal, a democratic approach dominates and food is ascribed intrinsic value. The aim is to show how these conflicting approaches reflect not only different social and cultural expectations to eating and preparing meals, respectively......, but also a conflict between food educational ideals and actual school meal practices. To illustrate this an analytic model is introduced, the Integrated Food Pedagogy Model, and the ways in which this model could help promote better food education among schoolchildren are discussed....

  20. The foreign language effect on the self-serving bias: A field experiment in the high school classroom.

    Science.gov (United States)

    van Hugten, Joeri; van Witteloostuijn, Arjen

    2018-01-01

    The rise of bilingual education triggers an important question: which language is preferred for a particular school activity? Our field experiment (n = 120) shows that students (aged 13-15) who process feedback in non-native English have greater self-serving bias than students who process feedback in their native Dutch. By contrast, literature on the foreign-language emotionality effect suggests a weaker self-serving bias in the non-native language, so our result adds nuance to that literature. The result is important to schools as it suggests that teachers may be able to reduce students' defensiveness and demotivation by communicating negative feedback in the native language, and teachers may be able to increase students' confidence and motivation by communicating positive feedback in the foreign language.

  1. Development of a structured observational method for the systematic assessment of school food-choice architecture.

    Science.gov (United States)

    Ozturk, Orgul D; McInnes, Melayne M; Blake, Christine E; Frongillo, Edward A; Jones, Sonya J

    2016-01-01

    The objective of this study is to develop a structured observational method for the systematic assessment of the food-choice architecture that can be used to identify key points for behavioral economic intervention intended to improve the health quality of children's diets. We use an ethnographic approach with observations at twelve elementary schools to construct our survey instrument. Elements of the structured observational method include decision environment, salience, accessibility/convenience, defaults/verbal prompts, number of choices, serving ware/method/packaging, and social/physical eating environment. Our survey reveals important "nudgeable" components of the elementary school food-choice architecture, including precommitment and default options on the lunch line.

  2. Intervention effects on kindergarten and first-grade teachers' classroom food practices and food-related beliefs in American Indian reservation schools.

    Science.gov (United States)

    Arcan, Chrisa; Hannan, Peter J; Himes, John H; Fulkerson, Jayne A; Rock, Bonnie Holy; Smyth, Mary; Story, Mary

    2013-08-01

    Prevalence of obesity among American Indian children is higher than the general US population. The school environment and teachers play important roles in helping students develop healthy eating habits. The aim of this prospective study was to examine teachers' classroom and school food practices and beliefs and the effect of teacher training on these practices and beliefs. Data were used from the Bright Start study, a group-randomized, school-based trial that took place on the Pine Ridge American Indian reservation (fall 2005 to spring 2008). Kindergarten and first-grade teachers (n=75) from 14 schools completed a survey at the beginning and end of the school year. Thirty-seven survey items were evaluated using mixed-model analysis of variance to examine the intervention effect for each teacher-practice and belief item (adjusting for teacher type and school as random effect). At baseline, some teachers reported classroom and school food practices and beliefs that supported health and some that did not. The intervention was significantly associated with lower classroom use of candy as a treat (P=0.0005) and fast-food rewards (P=0.008); more intervention teachers disagreed that fast food should be offered as school lunch alternatives (P=0.019), that it would be acceptable to sell unhealthy foods as part of school fundraising (P=0.006), and that it would not make sense to limit students' food choices in school (P=0.035). School-based interventions involving teacher training can result in positive changes in teachers' classroom food practices and beliefs about the influence of the school food environment in schools serving American Indian children on reservations. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  3. Intervention effects on kindergarten and 1st grade teachers’ classroom food practices and food-related beliefs in American Indian reservation schools

    Science.gov (United States)

    Arcan, Chrisa; Hannan, Peter J.; Himes, John H.; Fulkerson, Jayne A.; Rock, Bonnie Holy; Smyth, Mary; Story, Mary

    2013-01-01

    Prevalence of obesity among American Indian (AI) children is higher than the general US population. The school environment and teachers play important roles in helping students develop healthy eating habits. The aim of this prospective study was to examine teachers’ classroom and school food practices and beliefs and the effect of teacher training on these practices and beliefs. Data were used from the Bright Start study, a group-randomized, school-based trial on the Pine Ridge AI reservation (Fall 2005 to Spring 2008). Kindergarten and first grade teachers (n=75) from 14 schools completed a survey at the beginning and end of the school year. Thirty-seven survey items were evaluated using mixed-model analysis of variance to examine the intervention effect for each teacher-practice and belief item (adjusting for teacher type and school as random effect). At baseline, some teachers reported classroom and school food practices and beliefs that supported health and some that did not. The intervention was significantly associated with lower classroom use of candy as a treat (p=0.0005) and fast food rewards (p=0.008); more intervention teachers disagreed that fast food should be offered as school lunch alternatives (p=0.019), that it would be acceptable to sell unhealthy foods as part of school fund-raising (p=0.006), and that it would not make sense to limit students’ food choices in school (p=0.035). School-based interventions involving teacher training can result in positive changes in teachers’ classroom food practices and beliefs about the influence of the school food environment in schools serving AI children on reservations. PMID:23885704

  4. The Market for Food in the Nation's Schools.

    Science.gov (United States)

    Kriesberg, Martin

    This report is based on a study made during the school year 1962-63. Comparison with a benchmark survey conducted five years earlier shows that during the intervening period the number of public school districts decreased by one-third, while pupil enrollment increased by about 10 percent. The number of lunches served in the National School Lunch…

  5. Technology of serving

    OpenAIRE

    Taskov, Nako

    2013-01-01

    The book “Technology of serving” was prepared according to the curriculum and it is intended for students at the faculty of tourism and business logistics in republic of Macedonia In its contents on the subject of Technology of serving it includes the following - the rooms for serving, the types of catering objects in which food and beverages are served, professional serving staff, equipment and inventory for serving, card selection services in serving .,getting to know drin...

  6. Food allergy in schools: The importance of government involvement.

    Science.gov (United States)

    Lawlis, Tanya; Bakonyi, Sarah; Williams, Lauren T

    2017-02-01

    Children have the highest rates of food-related allergic reactions. While 85% of children outgrow allergies including cow's milk and eggs by five years of age, allergies to peanuts and seafood continue into adulthood. The school setting poses a high-risk environment for allergen exposure. The aim of the present study was to examine the availability, drivers and communication of school food allergy awareness and management policies/guidelines in one Australian education jurisdiction. A cross-sectional study comprising an online survey of principals on school allergy awareness (n = 100) was conducted in public, catholic and independent primary and high schools in an Australian education jurisdiction between August 2011 and November 2012. Sixty-three per cent (17/27) of schools responding to the survey reported using food allergy management guidelines. An average of 13 students per school were reported to have a food allergy with 93% of schools reported having students with at least one food allergy. Parents, not government policy, were identified as primary drivers of food allergy guideline implementation and a third of schools provided anaphylaxis training annually. Communication of food allergy management was limited with only 42 school websites either providing access to policies/guidelines or providing a food allergy statement. Detailed awareness and management guidelines are integral for schools to adequately manage food-induced allergic reactions, including anaphylaxis, in the school environment. To enable this, national government support through legislation and policy is needed to ensure a consistent, up-to-date and policed approach to food allergy management in the Australian education sector. © 2015 Dietitians Association of Australia.

  7. Food Recall Attitudes and Behaviors of School Nutrition Directors

    Science.gov (United States)

    Grisamore, Amber; Roberts, Kevin R.

    2014-01-01

    Purpose/Objectives: The purpose of this study was to explore school nutrition directors' attitudes and behaviors about food recalls. Specific objectives included: 1) Determine current food recall attitudes and the relationship between demographics and these attitudes; 2) Determine current practices of school nutrition directors related to…

  8. Food and Nutrition Education in Private Indian Secondary Schools

    Science.gov (United States)

    Rathi, Neha; Riddell, Lynn; Worsley, Anthony

    2017-01-01

    Purpose: The current Indian secondary school curriculum has been criticised for its failure to deliver relevant skills-based food and nutrition education for adolescents. The purpose of this paper is to understand the views of adolescents, their parents, teachers and school principals on the present food and nutrition curriculum and the role of…

  9. Managing Food Allergies at School: Teachers and Paraeducators

    Centers for Disease Control (CDC) Podcasts

    2015-01-20

    This podcast highlights the role of teachers and paraeducators in the management of food allergies in schools. It also identifies CDC food allergy resources for schools.  Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 1/20/2015.

  10. Occurrence of selected perfluorinated alkyl acids in lunch meals served at school canteens in Italy and their relevance for children’s intake

    NARCIS (Netherlands)

    Dellatte, E.; Brambilla, G.; De Filippis, S.P.; Di Domenico, A.; Pulkrabova, J.; Eschauzier, C.; Klenow, S.; Heinemeyer, G.; de Voogt, P.

    2013-01-01

    Ready-to-eat servings may be more contaminated with perfluorinated alkyl acids (PFAAs) than the corresponding unprocessed foods due to the presence of PFAAs in and transfer from food contact materials (FCM) and cookware. Therefore, the presence of selected PFAAs in meals served weekly at lunch time

  11. 'It's just so much waste.' A qualitative investigation of food waste in a universal free School Breakfast Program.

    Science.gov (United States)

    Blondin, Stacy A; Djang, Holly Carmichael; Metayer, Nesly; Anzman-Frasca, Stephanie; Economos, Christina D

    2015-06-01

    To understand stakeholders' perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model. Semi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders' perspectives on food waste in the School Breakfast Program. Ten elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom model of the US national School Breakfast Program. Elementary-school students (n 85), parents (n 86), teachers (n 44), cafeteria managers (n 10) and school principals (n 10). Stakeholders perceived food waste as a problem and expressed concern regarding the amount of food wasted. Explanations reported for food waste included food-related (palatability and accessibility), child-related (taste preferences and satiation) and programme-related (duration, food service policies, and coordination) factors. Milk and fruit were perceived as foods particularly susceptible to waste. Several food waste mitigation strategies were identified by participants: saving food for later, actively encouraging children's consumption, assisting children with foods during mealtime, increasing staff support, serving smaller portion sizes, and composting and donating uneaten food. Stakeholders recognized food waste as a problem, reported myriad contributing factors, and have considered and employed multiple and diverse mitigation strategies. Changes to the menu and/or implementation logistics, as well as efforts to use leftover food productively, may be possible strategies of reducing waste and improving the School Breakfast Program's economic, environmental and nutritional impact.

  12. HEALTHY study school food service revenue and expense report.

    Science.gov (United States)

    Treviño, Roberto P; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

    2012-09-01

    Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment. The HEALTHY study was a 3-year (2006 to 2009) randomized, cluster-designed trial conducted in 42 middle schools at 7 field centers. The schools selected had at least 50% of students who were eligible for free or reduced-price lunch or who belonged to a minority group. A randomly assigned half of the HEALTHY schools received a school health intervention program consisting of 4 integrated components: nutrition, physical activity, behavioral knowledge and skills, and social marketing. The nutrition component consisted of changing the meal plans to meet 5 nutrition goals. Revenue and expense data were collected from income statements, federal meal records, à la carte sale sheets, school store sale sheets, donated money/food records, and vending machines. Although more intervention schools reached the nutritional goals than control schools, revenues and expenses were not significantly different between groups. The HEALTHY study showed no adverse effect of school food policies on food service finances. © 2012, American School Health Association.

  13. Practices and Approaches of Out-of-School Time Programs Serving Immigrant and Refugee Youth

    Directory of Open Access Journals (Sweden)

    Georgia Hall

    2015-06-01

    Full Text Available Opportunity to participate in an out-of-school time program may be a meaningful support mechanism towards school success and healthy development for immigrant and refugee children. This study extends existing research on best practices by examining the on-the-ground experiences of supporting immigrant and refugee youth in out-of-school time programs. Findings from semi-structured interviews with program directors in 17 Massachusetts and New Hampshire programs suggest a number of program strategies that were responsive to the needs of immigrant and refugee students, including support for the use of native language as well as English, knowing about and celebrating the heritage of the students’ homeland, including on staff or in leadership individuals with shared immigrant background, and giving consideration to the academic priorities of parents. The development of such intentional approaches to working with immigrant and refugee youth during the out-of-school time hours will encourage enrollment of, and enhance effectiveness with, this vulnerable population.

  14. Teacher Implementation of "Bring Your Own Device" at a Suburban High School Serving High SES Students

    Science.gov (United States)

    Ross, Kyle

    2013-01-01

    As students gain access to personally-owned Mobile Communication Devices (MCDs), schools have begun to embrace MCDs as mobile-learning (m-learning) teaching and learning tools. A research gap currently exists for the innovation of m-learning with student-owned devices, which this study attempts to fill by answering the following Research Question:…

  15. Levels of second hand smoke in pubs and bars by deprivation and food-serving status: a cross-sectional study from North West England

    Directory of Open Access Journals (Sweden)

    Hart Judy

    2006-02-01

    Full Text Available Abstract Background The UK government proposed introducing partial smokefree legislation for England with exemptions for pubs and bars that do not prepare and serve food. We set out to test the hypothesis that pubs from more deprived areas and non food-serving pubs have higher levels of particulate air pollution. Methods We conducted a cross sectional study in four mainly urban areas of the North West of England. We recruited a stratified random sample of 64 pubs divided into four groups based on whether their local population was affluent or deprived (using a UK area based deprivation measure, and whether or not they served food. The timing of air quality monitoring stratified to ensure similar distribution of monitoring by day of the week and time of evening between groups. We used a portable air quality monitor to collect fine particle (PM2.5 levels over a minimum of 30 minutes in areas where smoking was allowed,, and calculated mean time-time weighted average PM2.5 levels. Results Mean PM2.5 was 285.5 μg/m3 (95% CI 212.7 to 358.3. Mean levels in the four groups were: affluent food-serving pubs (n = 16 188.1 μg/m3 (95%CI 128.1 to 248.1; affluent non food-serving (n = 16 186.8 μg/m3 (95%CI 118.9 to 254.3; deprived food-serving (n = 17 399.4 μg/m3 (95%CI 177.7 to 621.2; and deprived non food-serving (n = 15 365.7 μg/m3 (195.6 to 535.7. Levels were higher in pubs in deprived communities: mean 383.6 μg/m3 (95% CI 249.2 to 518.0 vs 187.4 μg/m3 (144.8 to 229.9; geometric mean 245.2 μg/m3 vs 151.2 μg/m3 (p = 0.03. There was little difference in particulate levels between food and non food-serving pubs. Conclusion This study adds to the evidence that the UK government’s proposals for partial smokefree legislation in England would offer the least protection to the most heavily exposed group - bar workers and customers in non food-serving pubs in deprived areas. The results suggest these proposals would work against the UK government

  16. Healthier Standards for School Meals and Snacks: Impact on School Food Revenues and Lunch Participation Rates.

    Science.gov (United States)

    Cohen, Juliana F W; Gorski, Mary T; Hoffman, Jessica A; Rosenfeld, Lindsay; Chaffee, Ruth; Smith, Lauren; Catalano, Paul J; Rimm, Eric B

    2016-10-01

    In 2012, the updated U.S. Department of Agriculture school meals standards and a competitive food law similar to the fully implemented version of the national Smart Snack standards went into effect in Massachusetts. This study evaluated the impact of these updated school meal standards and Massachusetts' comprehensive competitive food standards on school food revenues and school lunch participation. Revenue and participation data from 11 Massachusetts school districts were collected from 2011 to 2014 and analyzed in 2015 using multilevel modeling. The association between the change in compliance with the competitive food standards and revenues/participation was assessed using linear regression. Schools experienced declines in school food revenues of $15.40/student in Year 1 from baseline (p=0.05), due to competitive food revenue losses. In schools with 3 years of data, overall revenues rebounded by the second year post-implementation. Additionally, by Year 2, school lunch participation increased by 15% (p=0.0006) among children eligible for reduced-price meals. Better competitive food compliance was inversely associated with school food revenues in the first year only; an absolute change in compliance by 10% was associated with a $9.78/student decrease in food revenues over the entire school year (p=0.04). No association was seen between the change in compliance and school meal participation. Schools experienced initial revenue losses after implementation of the standards, yet longer-term school food revenues were not impacted and school meal participation increased among children eligible for reduced-price meals. Weakening the school meal or competitive food guidelines based on revenue concerns appears unwarranted. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  17. Fast-food exposure around schools in urban Adelaide.

    Science.gov (United States)

    Coffee, Neil T; Kennedy, Hannah P; Niyonsenga, Theo

    2016-12-01

    To assess whether exposure to fast-food outlets around schools differed depending on socio-economic status (SES). Binary logistic regression was used to investigate the presence and zero-inflated Poisson regression was used for the count (due to the excess of zeroes) of fast food within 1000 m and 15000 m road network buffers around schools. The low and middle SES tertiles were combined due to a lack of significant variation as the 'disadvantaged' group and compared with the high SES tertile as the 'advantaged' group. School SES was expressed using the 2011 Australian Bureau of Statistics, socio-economic indices for areas, index of relative socio-economic disadvantage. Fast-food data included independent takeaway food outlets and major fast-food chains. Metropolitan Adelaide, South Australia. A total of 459 schools were geocoded to the street address and 1000 m and 1500 m road network distance buffers calculated. There was a 1·6 times greater risk of exposure to fast food within 1000 m (OR=1·634; 95 % 1·017, 2·625) and a 9·5 times greater risk of exposure to a fast food within 1500 m (OR=9·524; 95 % CI 3·497, 25·641) around disadvantaged schools compared with advantaged schools. Disadvantaged schools were exposed to more fast food, with more than twice the number of disadvantaged schools exposed to fast food. The higher exposure to fast food near more disadvantaged schools may reflect lower commercial land cost in low-SES areas, potentially creating more financially desirable investments for fast-food developers.

  18. What is needed to improve food sales in schools?Food vendors’ opinion from El Salvador

    Directory of Open Access Journals (Sweden)

    Caroline eHilari

    2015-07-01

    Full Text Available Latin America and the Caribbean are at the forefront of the double burden of malnourishment, with rocketing rates of overweight, obesity and stagnant prevalence of stunting in many countries. School children are at a crucial age for setting eating habits, physical activity, nutritional status and long term outcomes both in their health as well as their education and economic productivity. Save the Children International implements a school health and nutrition program in 45 rural schools in El Salvador, Central America. The program aims at increasing the consumption of protein and micronutrients while reducing intake of sugar and fats in school children. In addition, there is great emphasis on food hygiene and safe handling, through training of the food vendors. We developed a conceptual framework for school nutrition programs that is phrased around five different moments: school snacks, school stores, nutrition learning, bringing food to school and eating at home. Monitoring and control lies in the hands of student brigades, which fosters child participation. We present findings of a qualitative evaluation on sale regulation in school food stores, documenting additional interventions that were needed to foster compliance. We explore how vendors are making money on healthy food if head teachers and parents are involved in regulating food stores and children are motivated to cherish fruits and vegetables. Based on these findings, we discuss a model of an enabling environment for healthy food at school.

  19. HEALTHY Study School Food Service Revenue and Expense Report

    Science.gov (United States)

    Trevino, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

    2012-01-01

    Background: Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment.

  20. Local Foods in Maryland Schools and Implications for Extension: Findings from Schools and Farmers

    Science.gov (United States)

    Oberholtzer, Lydia; Hanson, James C.; Brust, Gerald; Dimitri, Carolyn; Richman, Nessa

    2012-01-01

    This article describes results from a study examining the supply chain for local foods in Maryland school meals, the barriers and opportunities for increasing local foods in schools, and the development of Extension efforts to meet the needs identified. Interviews and surveys were administered with stakeholders, including farmers and food service…

  1. The Relationship between Correlates of Effective Schools and Social Emotional Learning within Single Gender Schools Serving Boys of Color

    Science.gov (United States)

    Green, Curt R.

    2013-01-01

    Urban school districts throughout the United States are creating single gender classrooms or schools to improve student achievements for their lowest performing subgroups (Noguera, 2009). It is hoped that separating the sexes will improve domains such as discipline, attendance and academic performance, while decreasing the dropout rate. If single…

  2. High School Harvest: Combining Food Service Training and Institutional Procurement

    Science.gov (United States)

    Conner, David; Estrin, Hans; Becot, Florence

    2014-01-01

    This article discusses High School Harvest (HSH), an Extension educator-led project in five Vermont schools to provide students with job training and food system education and to provide lightly processed produce to school lunch programs. One hundred and twenty-one students participated, logging 8,752 hours growing, harvesting, and processing…

  3. Implementation of California State School Competitive Food and Beverage Standards

    Science.gov (United States)

    Samuels, Sarah E.; Hutchinson, Krista S.; Craypo, Lisa; Barry, Jason; Bullock, Sally L.

    2010-01-01

    Background: Competitive foods and beverages are available on most US school campuses. States and school districts are adopting nutrition standards to regulate these products, but few studies have reported on the extent to which schools are able to adhere to competitive regulations. The purpose of this study was to describe the extent to which…

  4. Enhanced evaluation data initiates a collaborative out-of-school time food sponsors work group.

    Science.gov (United States)

    Rifkin, Robin; Williams, Lauren A; Grode, Gabrielle M; Roberts-Johnson, Wendy-Anne

    2015-01-01

    Philadelphia's Healthy Kids, Healthy Communities Out-of-School Time (OST) Initiative led by the Health Promotion Council developed 10 Healthy Living Guidelines for Out-of-School Time Programs to support a healthy environment for Philadelphia youth in 200 OST programs. Health Promotion Council participated in an enhanced cross-site evaluation with the national Robert Wood Johnson Foundation evaluator during the final year of funding to learn more about food and nutrition in the OST setting, and to share data and engage the OST food providers. A plate waste study measured the quantity and nutrition composition of meals served to youth compared to food not eaten. Staff interviews measured program adherence to the Healthy Living Guidelines, along with other facets of the food environment in 7 Philadelphia OST programs. Online surveys were sent to OST programs. Food providers (sponsors) were interviewed using Appreciative Inquiry methodology to gain insight into systems, goals, and common interests. Aggregated plate waste data from 7 observations showed an average of 42% of the food uneaten after meal/snack consumption, and high sodium content of the meals. Twenty-nine staff at OST programs completed the online survey, and 3 food sponsors were interviewed. Recommendations to improve the food included increasing variety, offering more salads, fruits and vegetables, and culturally appropriate foods. Food sponsor interviews showed a variety of meal production, distribution, service and training systems, and an interest in working together. The food sponsors met to review the data and prioritized common goals. They continue to work together to improve systems and meals for food service. A food sponsors work group formed and continues as a result of sharing enhanced cross-site data about food in OST settings. Food sponsors continue to work together to improve systems and nutritional offerings for Philadelphia OST programs.

  5. "Nutritional Wastelands": Vending Machines, Fast Food Outlets, and the Fight over Junk Food in Canadian Schools.

    Science.gov (United States)

    Gidney, Catherine

    2015-01-01

    In light of a growing obesity crisis among children and concern about junk food in schools, this article investigates the attempt by food and beverage companies to gain entry into Canadian schools. Focusing in particular on the introduction of fast-food franchises in cafeterias and on school boards' secret exclusivity deals with soft drink manufacturers in the 1990s, it examines how and why this process occurred, public reactions to it, and government responses. Placing this phenomenon within a larger pattern of commercialization in North American schools, it argues that long-lasting reforms require government intervention and enforcement.

  6. School Food Service Index, 1972-73

    Science.gov (United States)

    Dukiet, Kenneth

    1973-01-01

    First annual food service index. Should be helpful in guiding administrators in the management of their individual food service operation. Especially designed to be of assistance in planning and evaluating food service facilities and in pinpointing areas of opportunity for food marketing managers. (Author/EA)

  7. How Some School Boards Are Fighting (and Why More Are Tolerating) Junk Foods in Schools

    Science.gov (United States)

    Aburdene, Patricia

    1977-01-01

    While some school boards refuse to ban junk foods because of the loss of revenue that would result, other boards and administrators are successfully banning junk foods and finding alternatives to them. (IRT)

  8. Effect of Nutrition Changes on Foods Selected by Students in a Middle School-Based Diabetes Prevention Intervention Program: The HEALTHY Experience

    Science.gov (United States)

    Mobley, Connie C.; Stadler, Diane D.; Staten, Myrlene A.; El Ghormli, Laure; Gillis, Bonnie; Hartstein, Jill; Siega-Riz, Anna Maria; Virus, Amy

    2012-01-01

    Background: The HEALTHY primary prevention trial developed an integrated multicomponent intervention program to moderate risk factors for type 2 diabetes in middle schools. The nutrition component aimed to improve the quality of foods and beverages served to students. Changes in the School Breakfast Program (SBP), National School Lunch Program…

  9. Food Availability in School Stores in Seoul, South Korea after Implementation of Food- and Nutrient-Based Policies

    Science.gov (United States)

    Choi, Seul Ki; Frongillo, Edward A.; Blake, Christine E.; Thrasher, James F.

    2017-01-01

    Background: To improve school store food environments, the South Korean government implemented 2 policies restricting unhealthy food sales in school stores. A food-based policy enacted in 2007 restricts specific food sales (soft drinks); and a nutrient-based policy enacted in 2009 restricts energy-dense and nutrient-poor (EDNP) food sales. The…

  10. Prevalence of food production systems in school foodservice.

    Science.gov (United States)

    Brown, Denise M

    2005-08-01

    What is the prevalence of central kitchens that use either cook-chill or cook-freeze production systems in school foodservice settings? A descriptive study using a 5-minute telephone survey during normal working hours was conducted. Questions were designed to be easily answered with minimal need to reference other documentation. Five hundred forty school foodservice directors, managers, and supervisors working in school districts of all sizes across the United States were randomly sampled from a national commercial directory of school districts for the study. A total of 353 individuals completed the survey representing 49 of 50 states. Means, standard deviations, and percentages were evaluated for all data collected. Descriptive statistics of school district characteristics, prevalence of production systems, food transport systems, inventory methods and equipment used for reheating food are reported. The most frequently reported production system was on-site kitchens (45.3%) followed by combination production systems (40.5%) where a central kitchen delivered to a number of satellite locations in addition to schools with on-site food preparation. Central kitchens without additional on-site kitchens represented 14.2% of this study. Of those school districts using either central kitchens or combination production systems, 78% reported hot-food preparation using hot-food delivery to satellites. Cook-chill or cook-freeze production systems were reported by 22% of respondents. The high proportion of school districts that prepared and delivered foods hot to satellite sites supports continuing efforts to identify food safety practices and issues related to maintaining food quality in schools.

  11. Food for Thought: Expanding School Breakfast to NJ Students. [Updated

    Science.gov (United States)

    Advocates for Children of New Jersey, 2014

    2014-01-01

    Often, school districts are reluctant to adopt innovative approaches to serving children breakfast in school because of logistical concerns that are easily overcome. Districts that adopt these more innovative approaches report significant increases in participation rates and improvement in student behavior and performance. This report provides…

  12. Targeting Hispanic adolescents with outdoor food & beverage advertising around schools.

    Science.gov (United States)

    Herrera, A L; Pasch, K E

    2017-02-09

    Although some research has focused on the food environment and food marketing, little has examined outdoor food and beverage (FB) advertising, particularly its relationship to the Hispanic composition in schools. Therefore, the purpose of this study was to determine if the prevalence of outdoor FB advertising was greater around middle and high schools with a majority Hispanic population as compared to schools with a lower Hispanic population. All FB advertisements located within a half-mile of 47 schools in Central Texas were documented. Advertisements were coded as free standing or on establishments. Advertisements were coded for theme including price (emphasizing price) and deals/value meals (promoting discounted price/meal deals). These two themes were combined to create an overall price promotion variable. In order to determine if the prevalence of FB advertising varied by the Hispanic composition of the students in the school, data from the Texas Education Agency was used to create a variable which dichotomized the schools into two groups: schools that reported ≥60% Hispanic students or 'Hispanic schools' (n = 21) and schools that reported advertising was greater around Hispanic schools as compared to non-Hispanic schools. Hispanic schools had more overall outdoor FB advertisements as compared to non-Hispanic schools (p = 0.02). Similarly, we found significantly more outdoor FB establishment (p = 0.02) and price promotion (p = 0.05) around Hispanic schools as compared to non-Hispanic schools. Differences in freestanding advertisements by school type approached significance (p = 0.07) with Hispanic schools having more freestanding FB advertisements on average. Further research is needed that documents the content of these advertisements and determines the extent to which these advertisements affect Hispanic and other racial/ethnic minority youth's attitudes and behaviors toward the consumption of these products.

  13. Energy density, nutrient adequacy, and cost per serving can provide insight into food choices in the lower Mississippi delta.

    Science.gov (United States)

    Compare differences across food groups for food cost, energy and nutrient profiles of 100 items from a cross-sectional survey of 225 stores in a representative sample of 18 counties across the [Blinded for Review]. Energy, nutrient, and cost profiles for food items were calculated using Naturally Nu...

  14. Energy Density, Nutrient Adequacy, and Cost per Serving Can Provide Insight into Food Choices in the Lower Mississippi Delta

    Science.gov (United States)

    Connell, Carol L.; Zoellner, Jamie M.; Yadrick, M. Kathleen; Chekuri, Srinivasa C.; Crook, Lashaundrea B.; Bogle, Margaret L.

    2012-01-01

    Objective: To compare differences across food groups for food cost, energy, and nutrient profiles of 100 items from a cross-sectional survey of 225 stores in 18 counties across the Lower Mississippi Delta of Arkansas, Louisiana, and Mississippi. Methods: Energy, nutrient, and cost profiles for food items were calculated by using Naturally Nutrient…

  15. Borrow or Serve? An Economic Analysis of Options for Financing a Medical School Education.

    Science.gov (United States)

    Marcu, Mircea I; Kellermann, Arthur L; Hunter, Christine; Curtis, Jerri; Rice, Charles; Wilensky, Gail R

    2017-07-01

    To understand the long-term economic implications of key pathways for financing a medical school education. The authors calculated the net present value (NPV) of cash flow over a 30-year career for a 2013 matriculant associated with (1) self-financing, (2) federally guaranteed loans, (3) the Public Service Loan Forgiveness program, (4) the National Health Service Corps, (5) the Armed Forces Health Professions Scholarship Program, and (6) matriculation at the Uniformed Services University of the Health Sciences. They calculated the NPV for students pursuing one of four specialties in two cities with divergent tax policies. Borrowers were assumed to have a median level of debt ($180,000), and conservative projections of inflation, discount rates, and income growth were employed. Sensitivity analyses examined different discount and income growth rates, alternative repayment strategies, and various lengths of public-sector service by scholarship recipients. For those wealthy enough to pay cash or fortunate enough to secure a no-strings scholarship, self-financing produced the highest NPV in almost every scenario. Borrowers start practice $300,000 to $400,000 behind their peers who secure a national service scholarship, but those who enter a highly paid specialty, such as orthopedic surgery, overtake their national service counterparts 4 to 11 years after residency. Those in lower-paid specialties take much longer. Borrowers who enter primary care never close the gap. Over time, the value of a medical degree offsets the high up-front cost. Debt avoidance confers substantial economic benefits, particularly for students interested in primary care.

  16. Tracing temperature patterns of cut leafy greens during service in North Carolina school food service.

    Science.gov (United States)

    Thomas, Ellen M; Chapman, Benjamin; Jaykus, Lee-Ann; Phister, Trevor

    2014-09-01

    Contaminated fresh produce has been increasingly identified as a cause of foodborne illnesses. Because of concerns about pathogen growth on these food items at retail, the 2009 U.S. Food and Drug Administration Food Code established that cut leafy greens (lettuce, spinach, spring mix, cabbage, arugula, and kale) must have time and temperature controls for safety and hence should be kept at refrigerated temperatures (5°C or lower). The purpose of this study was to determine the temperature profiles of cut leafy greens in single-serving clamshell containers provided as part of the North Carolina School Lunch Program and to compare the two policies that North Carolina has in place to control the temperature of these products (the 3-day rule and time in lieu of temperature). Temperatures were recorded with data loggers in 24 schools during a 3-day period. In all cases, substantial temperature variability was found for these products, including temperatures above 5°C for at least 1 h on each of the 3 days. In some cases, temperatures reached above 5°C for more than 3 h throughout the serving time. The results demonstrate the importance of developing a protocol for continuous temperature monitoring of leafy greens served in school lunch programs.

  17. The suitability of the food consumed by children in primary schools for satisfying their needs

    Directory of Open Access Journals (Sweden)

    Yeşim İşgüzar

    2014-12-01

    Full Text Available AbstractObjective: This study evaluates the suitability of the food consumed by children in primary schools including the role of the lunch menus in satisfying the children’s needs. Methods: 852 first-grade students were chosen from 14 randomly selected primary schools in Gaziantep to participate in this descriptive, cross-sectional study. Demographic and personal data of the students and their parents, their anthropometric measurements, food consumption habits and the lunch menus served in schools were studied. The Body Mass Index (BMI of students was evaluated according to World Health Organization (WHO’s percentile tables. Data were analyzed by SPSS 18 software, using the chi-square test for analyses. The study was approved by the Ethics Committee. Results: 51.4% of students were male, 48.6% were female (mean age, 7.05±0.24 years. According to the BMI results, 26.6% of the students were thin and 25.9% were overweight/obese. 73.5% and 85.8% of the children were having breakfast or lunch regularly, respectively. Maternal education levels and employment status did not affect the child’s having breakfast on a daily basis (p>0.05. 27.7 % of children who ate lunch regularly, 15.7% of children who did not eat lunch regularly were overweight/obese (p<0.05. The most consumed food on a regular basis was bread (92.6 %, followed by milk and dairy products (76.5%. When lunch was served in schools (for 24.9% of the students, regular lunch consumption increased among children (p<0.05. The food group the most consumed by the students having lunch at school was fats-sugars-cereals. Only 43.3% of the lunch menus served at schools were found adequate. Conclusions: This study demonstrates that there is a need to improve lunch menus served in primary schools in order to satisfy energy and nutritional needs of children.Keywords: Nutrition, school health, primary school 

  18. Pupils’ Conception of Organic Foods and Healthy Eating in School

    DEFF Research Database (Denmark)

    Andersen, Stine; Burkal, Anna; Falster Olsen, Malene

    strong connection between the healthy, organic meals offered at school and class room activities related to health and ecology. The pupils did not feel that they had been involved in the decision to establish organic and healthy food procurement. As a result they held that they did not feel very...... committed or engaged in the school provision initiative, and the organic and healthy food procurement was not highly sought after on the part of the pupils. This appears to justify a distinction between the perspective that front stage actors have, including pupils, and the perspective of politicians....... The main aim of the study was to shed light on primary and lower secondary school pupils´ everyday experience with food, nutrition, ecology and health in connection to public organic school food, using the municipality of Copenhagen as a case. We have examined how a procurement and provision strategy...

  19. Federal Procurement Standards Applied to School Food Services.

    Science.gov (United States)

    VanEgmond-Pannell, Dorothy

    1984-01-01

    Explains standards laid out in Federal Circular A-120 to ensure accountability, uniformity of standards, legal compliance, and efficiency in school food service procurement. Includes bidding and contract award procedures, contract compliance considerations, and cost-cutting methods. (MCG)

  20. Design Criteria: School Food Service Facilities.

    Science.gov (United States)

    Florida State Dept. of Education, Tallahassee.

    This guide is intended for architects, district superintendents, and food service directors whose responsibility it is to plan food service facilities. It first discusses the factors to be considered in food service planning, presents cost studies, and lists the responsibilities of those involved in the planning. Other sections concern selection,…

  1. Obesity and food security in Yazd primary school students

    Directory of Open Access Journals (Sweden)

    Karam soltani Z

    2007-09-01

    Full Text Available Background: Food security is defined as access, for all people at all times, to enough food for an active and healthy life. Food security includes: 1 the ready availability of nutritionally-adequate and safe food, and 2 an assured ability to acquire acceptable foods in socially acceptable ways. The increase in childhood as well as adulthood obesity and food insecurity has caused many recent investigations on obesity, food insecurity and some associated factors. However, there appears to be a lack of published information regarding some factors affecting obesity and food insecurity. This study aimed to determine the prevalence obesity and food insecurity and some associated factors among Yazd province primary school students in Iran.Methods: Using two-stage cluster sampling, a total of 3245 students (1587 boys and 1658 girls, aged 9-11 years, were randomly selected from primary school pupils in Yazd, Iran. From these, 187 students having BMIs ≥95th percentile, as defined by Hosseini et al. (1999, were identified as obese and 187 pupils of the same age and gender having BMIs between the 15th and 85th percentiles were selected as controls. Data were collected using 24-hour food-recall and USDA food insecurity questionnaires.Results: We found that the prevalence of obesity among students aged 9-11 years was 13.3%, and the prevalence of food insecurity was 30.5%. Daily energy intakes, compared to those recommended by the RDA, carbohydrate intake and energy percentages from proteins and carbohydrates were higher in obese children, and all macronutrient intakes per kilogram of body weight were significantly higher. An association between obesity and food insecurity was observed with adjusted fat intake.Conclusion: In conclusion, the prevalence of obesity and food insecurity is high among Yazd primary school students, and high-level intakes of energy, protein, carbohydrate are associated with obesity. Furthermore, variation in the rate of fat intake

  2. Managing Food Allergies in School: What Educators Need to Know

    Science.gov (United States)

    Garrow, Eleanor

    2011-01-01

    An estimated 2.2 million school-age children in the United States have food allergies, and that number seems to be on the rise. What's more, survey studies indicate that one out of six kids with food allergies will have an allergic reaction while in school and that 25% of these reactions will be first-time reactions. If a district has not yet…

  3. A Helpful Serving

    Science.gov (United States)

    Rockower, David

    2006-01-01

    This article briefly describes how a fifth-grade class collaborated with a downtown diner for several months and then actually ran the restaurant for four hours. Through the Chatters Cafe, a local high school cafe that serves as a culinary arts training ground for high school students, fifth graders had the opportunity to prepare and serve dinner…

  4. [Motivation and barriers in the consumption of five daily servings of fruit and vegetables by mothers of school age children and primary school teachers].

    Science.gov (United States)

    Olivares, Sonia; Lera, Lydia; Mardones, María Angélica; Araneda, Jacqueline; Olivares, María Antonieta; Colque, Maria Ester

    2009-06-01

    As a baseline for the promotion of health and the design of educational interventions, the benefits, barriers and stages of change related to the consumption of five daily servings of fruit and vegetables were studied in 463 mothers of school age children from different socioeconomic levels (SEL) and 412 primary school teachers in 3 cities in Chile. These groups were selected because of their influence over children's eating habits. For the evaluation of stages changes, a questionnaire designed by the American Institute for Cancer Research was adapted and applied. The questionnaire was answered voluntarily by the participants. 58% of the mothers and 60% of the teachers ate 1-2 servings of fruit and vegetables daily; 29.4 and 32.3% ate 3-4 servings and only 10 and 4% respectively ate 5 servings. Benefits reported from fruit and vegetable consumption in both groups were pleasure, wellness, a sense of well being and weight management. Barriers mentioned were forgetfulness, time constraints, nonsatisfaction of appetite and lack of motivation. The price of fruit and vegetables was considered high by 15.1% of mothers of medium high SEL and by 26.4% of medium low SEL (p motivation for eating more fruit and vegetables and to thus support this healthy eating habit in children.

  5. Doctor, my child is bullied: food allergy management in schools.

    Science.gov (United States)

    Egan, Maureen; Sicherer, Scott

    2016-06-01

    Studies suggest that food allergies have increased in prevalence, resulting in most school classrooms having more than one child affected. Children with food allergies are vulnerable for experiencing potentially life-threatening allergic reactions, as well as social consequences such as bullying. Management recommendations for food allergies in schools should incorporate knowledge of both issues. Current recommendations for food allergy management in schools focus on appropriate avoidance measures and prompt recognition and treatment of allergic reactions. Guidelines focus upon a school-wide approach, with comprehensive involvement of many stakeholders, but individual students require specific emergency action plans. Special risk groups include young children who need additional supervision and adolescents who may take risks. Based on the observation that anaphylaxis can occur in persons without a prior diagnosis, having epinephrine available for prompt first-aid management of any student in need is now recommended. To promote socialization, avoidance measures should minimize separation of children with food allergies from their peers. Parents and schools need to be aware of bullying and implement intervention and prevention measures. Management recommendations for food allergies in schools should ensure the safety of the child, address bullying, and avoid unnecessary isolation.

  6. 'Food for thought': New MBA with focus on the food sector at Aarhus School of Business

    DEFF Research Database (Denmark)

    Stacey, Julia; Brunsø, Karen; Andersen, Lone Schreiber

    2002-01-01

    During the autumn of 2002, Aarhus School of Business decided to launch a new international MBA - with focus on the food sector. Prior to this decision lay thorough groundwork in the shape of a positive demand study among the largest food companies in Denmark, Sweden, Norway and Finland. The concl......During the autumn of 2002, Aarhus School of Business decided to launch a new international MBA - with focus on the food sector. Prior to this decision lay thorough groundwork in the shape of a positive demand study among the largest food companies in Denmark, Sweden, Norway and Finland...

  7. High School Girl's Adherence to 5-a-Day Serving's Fruits and Vegetables: An Application Theory of Planned Behavior

    Directory of Open Access Journals (Sweden)

    Babak Moeini

    2014-09-01

    Full Text Available Introduction: One of the basics of healthy eating is five times consumption of fruits and vegetable a day. Given the importance of recognizing effective factors of consuming fruit and vegetable in this group, the present study aimed to investigate high school girl's adherence to five-time serving fruits and vegetables per day in Hamadan based on the theory of planned behavior application. Materials and Methods: This descriptive-analytical study was performed on 400 girl students from high schools of Hamadan recruited with a multistage cluster sampling method. Participants filled out questionnaires including demographic variables, the theory of planned behavior constructs and a fruit and vegetable consumption measure one week later. Data analysis was performed using SPSS-18 by Chi-square, Pearson correlation and Logistic regression. Results: Fruit and vegetable consumption by female students is 3.4 times daily. Among the demographic variables, family size, mother's education, father's occupation, household income, body mass index and type of school had significant associations with fruit and vegetable consumption (P<0.05. Behavioral intention predicted 35% of the variation in daily fruit and vegetable consumption. Moreover, subjective norms, perceived behavioral control and attitude were able to predict 32% of behavioral intention. Conclusion: Fruit and vegetable consumption in female students is inadequate. The theory of planned behavior may be a useful framework to design a 5-A-Day intervention for female students.

  8. Planning the School Food Service Facilities. Revised 1967.

    Science.gov (United States)

    Utah State Board of Education, Salt Lake City.

    Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…

  9. Foods and Beverages Sold Outside the School Meals Program

    Science.gov (United States)

    Foods and Beverages Sold Outside of the School Meals Programs About SHPPS: SHPPS is a national survey periodically conducted ... canteen, or snack bar where students could purchase foods or beverages. • 4.0% of states and 6.6% of ...

  10. Roles for Schools and School Social Workers in Improving Child Food Security

    Science.gov (United States)

    Fram, Maryah Stella; Frongillo, Edward A.; Fishbein, Eliza M.; Burke, Michael P.

    2014-01-01

    Food insecurity is associated with a range of child developmental, behavioral, and emotional challenges, all of which can inhibit a child's school success. Schools offer a number of formal and informal services aimed at reducing food insecurity, but the problems associated with identifying children in need, addressing issues of stigma, and…

  11. Exploring changes in middle-school student lunch consumption after local school food service policy modifications.

    Science.gov (United States)

    Cullen, Karen Weber; Watson, Kathy; Zakeri, Issa; Ralston, Katherine

    2006-09-01

    This study assessed the impact of changes in school food policy on student lunch consumption in middle schools. Two years of lunch food records were collected from students at three middle schools in the Houston, Texas area. During the first year, no changes occurred in the school food environment. After that school year was completed, chips and dessert foods were removed from the snack bars of all schools by the Food Service Director. Students recorded the amount and source of food and beverage items consumed. Point-of-service purchase machines provided a day-by-day electronic data file with food and beverage purchases from the snack bars during the 2-year period. Independent t-tests and time series analyses were used to document the impact of the policy change on consumption and sales data between the two years. In general, student consumption of sweetened beverages declined and milk, calcium, vitamin A, saturated fat and sodium increased after the policy change. Snack chips consumption from the snack bar declined in year 2; however, consumption of snack chips and candy from vending increased and the number of vending machines in study schools doubled during the study period. Ice cream sales increased significantly in year 2. Policy changes on foods sold in schools can result in changes in student consumption from the targeted environments. However, if all environments do not make similar changes, compensation may occur.

  12. Effect of nutrition changes on foods selected by students in a middle school-based diabetes prevention intervention program: the HEALTHY experience.

    Science.gov (United States)

    Mobley, Connie C; Stadler, Diane D; Staten, Myrlene A; El Ghormli, Laure; Gillis, Bonnie; Hartstein, Jill; Siega-Riz, Anna Maria; Virus, Amy

    2012-02-01

    The HEALTHY primary prevention trial developed an integrated multicomponent intervention program to moderate risk factors for type 2 diabetes in middle schools. The nutrition component aimed to improve the quality of foods and beverages served to students. Changes in the School Breakfast Program (SBP), National School Lunch Program (NSLP), and à la carte venues are compared to the experience of control schools. The intervention was implemented in 21 middle schools from winter 2007 through spring 2009 (following a cohort of students from sixth through eighth grades); 21 schools acted as observed controls. The nutrition component targeted school food service environmental change. Data identifying foods and nutrients served (selected by students for consumption) were collected over a 20-day period at baseline and end of study. Analysis compared end of study values for intervention versus control schools. Intervention schools more successfully limited dessert and snack food portion size in NSLP and à la carte and lowered fat content of foods served. Servings of high-fiber grain-based foods and/or legumes were improved in SBP but not NSLP. Intervention and control schools eliminated >1% fat milk and added-sugar beverages in SBP, but intervention schools were more successful in NSLP and à la carte. The HEALTHY program demonstrated significant changes in the nutritional quality of foods and beverages served in the SBP, NSLP, and à la carte venues, as part of an effort to decrease childhood obesity and support beneficial effects in some secondary HEALTHY study outcomes. Published 2012. This article is a U.S. Government work and is in the public domain in the USA.

  13. Special Food and Nutrition Needs in School Nutrition Programs

    Science.gov (United States)

    Molaison, Elaine Fontenot; Nettles, Mary Frances

    2010-01-01

    Purpose/Objectives: The purpose of this research was to determine the prevalence of special food and/or nutrition needs in school nutrition programs. In addition, researchers focused on the issues surrounding these needs and the role of the school nutrition (SN) directors and managers in meeting these needs. Methods: An expert panel was used to…

  14. 7 CFR 220.14 - Claims against school food authorities.

    Science.gov (United States)

    2010-01-01

    ..., DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.14 Claims against school food authorities. (a) State agencies shall disallow any portion of a claim and recover any payment made... FNSRO, when FNSRO disallows a claim or a portion of a claim, or makes a demand for refund of an alleged...

  15. Asthma and food allergy management in Chicago Public Schools.

    Science.gov (United States)

    Gupta, Ruchi S; Rivkina, Victoria; DeSantiago-Cardenas, Lilliana; Smith, Bridget; Harvey-Gintoft, Blair; Whyte, Stephanie A

    2014-10-01

    This study aimed to characterize asthma and food allergy reporting and management in Chicago Public Schools. Demographic and health data for students who have asthma and food allergy were extracted from the Chicago Public Schools database. Demographic and geographic variability and the existence of school health management plans were analyzed, and multiple logistic regression models were computed. Home addresses were geocoded to create maps of case counts per community area. Approximately 18,000 asthmatic and 4000 food allergic students were identified. Of asthmatic students, 9.3% had a food allergy; of food allergic students, 40.1% had asthma. Asthma odds were significantly higher among black and Hispanic students (odds ratio [OR] = 2.3 and 1.3, respectively), whereas food allergy odds were significantly higher among black students (OR = 1.1; 95% confidence interval [CI], 1.0-1.3) and significantly lower among Hispanic students (OR = 0.8; 95% CI, 0.7-0.9). Only 24.3% of students who had asthma and 50.9% of students who had food allergy had a school health management plan on file. Odds of having a school health management plan were significantly higher among students with both conditions, but the likelihood of having a plan on file was significantly lower among racial/ethnic minority and low-income students, regardless of medical condition. Only 1 in 4 students who have asthma and half of food allergic students have health management plans in schools, with lower numbers among minority and low-income students. Improving chronic disease reporting and access to school health management plans is critical. Copyright © 2014 by the American Academy of Pediatrics.

  16. School menus in Santa Catarina: Evaluation with respect to the National School Food Program regulations

    Directory of Open Access Journals (Sweden)

    Glenda Marreira Vidal

    2015-06-01

    Full Text Available OBJECTIVE: To assess compliance of school menu planning with the National School Food Program's regulations. METHODS: This cross-sectional study analyzed 133 menus for 542 schools in 49 municipalities of the state of Santa Catarina. The menus were assessed according to the National School Food Program's regulations, the "Dietary Guidelines for the Brazilian Population" and the "Qualitative Evaluation of Menu Components for Schools". The data were analyzed by descriptive statistics. RESULTS: Nearly all (98.5% municipalities met the requirement of technical responsibility for menu development and 81.0% acquired foods from family farms. The menus contained fruits (87.2% and non-starchy vegetables (94.0%, but the frequencies of fruits and non-starchy vegetables were smaller than two to three times a week. The most common high-sodium and high-fat foods were commercially processed meats (53.0%, but their frequency was smaller than once a week. Likewise, the frequencies of beverages (natural fruit juice, coffee, and tea were smaller than once a week. Most menus (85.1% repeated foods during the week, and only 3.0% of the menus listed organic foods. CONCLUSION: Some school menus from Santa Catarina need to be revised with respect to the frequency of fruits and non-starchy vegetables, high-sugar foods, high-sodium foods, and high-fat foods, and need to increase food diversity and variety.

  17. The impact of a school food aid program on household food insecurity

    Science.gov (United States)

    Petralias, Athanassios; Papadimitriou, Eleni; Riza, Elena; Karagas, Margaret R.; Zagouras, Alexia B.A.

    2016-01-01

    Background: We had a unique opportunity to establish the extent of food insecurity and the potential impact of a large-scale school-based nutritional program, in low-socioeconomic status districts of Greece, during the current economic crisis. Methods: Around 162 schools with 25 349 students participated during the 2012–2013 school year. Each student received a daily healthy meal designed by nutrition specialists. Food insecurity levels, measured using the Food Security Survey Module were assessed at baseline and after a 1–8-month intervention period. Pre–post intervention responses were matched at an individual level. Results: Around 64.2% of children’s households experienced food insecurity at baseline. This percentage decreased to 59.1% post-intervention, P insecurity score diminished by 6.5%, P insecurity score increased by 6.3% (OR = 1.06, 95% CI: 1.02–1.11). Those experiencing food insecurity with hunger at baseline were more likely to improve food insecurity score than those who did not (OR = 3.51, 95%CI: 2.92–4.21). Conclusion: Children and families residing in low socioeconomic areas of Greece, experience high levels of food insecurity. Our findings suggest that participation in a school-based food aid program may reduce food insecurity for children and their families in a developed country in times of economic hardship. PMID:26873860

  18. Food Allergies and the UK Catering Industry: A Study of the Training Needs for the Industry to Serve Those with Food Allergies

    Science.gov (United States)

    Pratten, John; Towers, Neil

    2004-01-01

    This study looks at the ability of retail food outlets to provide suitable meals for those with special dietary needs. Thus, some food allergies are described briefly and the personnel involved in food preparation and service are examined. Groups of owners of catering outlets were interviewed to discover from them their knowledge of food allergies…

  19. School of Culinary Arts & Food Technology - Summer Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

  20. School of Culinary Arts & Food Technology - Summer Newsletter 2018

    OpenAIRE

    Murphy, James Peter

    2018-01-01

    The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

  1. Fostering Food citizenship through Farm-School Cooperation?

    DEFF Research Database (Denmark)

    Dyg, Pernille Malberg

    investigated various farm-school cooperation models and the motivation, learning goals and values among farmers and teachers working together to promote children's understanding of food, nature, agriculture and sustainability. The study is based on four case studies and a review of Danish educational materials......Farm visits and closer collaboration between farmers and teachers through the school can enable children to get a direct understanding and potential interest in how their food is produced, the nature of agriculture and a relationship with a farmer as an authentic teacher and expert. In my study, I...... related to food, agriculture and sustainability as well as international research in this field...

  2. The school food environment and adolescent obesity: qualitative insights from high school principals and food service personnel

    Directory of Open Access Journals (Sweden)

    Ellerbeck Edward F

    2007-05-01

    Full Text Available Abstract Objectives To examine high school personnel's perceptions of the school environment, its impact on obesity, and the potential impact of legislation regulating schools' food/beverage offerings. Methods Semi-structured interviews were conducted with the principal (n = 8 and dietitian/food service manager (n = 7 at 8 schools (4 rural, 4 suburban participating in a larger study examining the relationship between the school environment and adolescent health behavior patterns. Results Principal themes included: 1 Obesity is a problem in general, but not at their school, 2 Schools have been unfairly targeted above more salient factors (e.g., community and home environment, 3 Attempts at change should start before high school, 4 Student health is one priority area among multiple competing demands; academic achievement is the top priority, 5 Legislation should be informed by educators and better incorporate the school's perspective. Food service themes included: 1 Obesity is not a problem at their school; school food service is not the cause, 2 Food offerings are based largely on the importance of preparing students for the real world by providing choice and the need to maintain high participation rates; both healthy and unhealthy options are available, 3 A la carte keeps lunch participation high and prices low but should be used as a supplement, not a replacement, to the main meal, 4 Vending provides school's additional revenue; vending is not part of food service and is appropriate if it does not interfere with the lunch program. Conclusion Discrepancies exist between government/public health officials and school personnel that may inhibit collaborative efforts to address obesity through modifications to the school environment. Future policy initiatives may be enhanced by seeking the input of school personnel, providing recommendations firmly grounded in evidence-based practice, framing initiatives in terms of their potential impact on the

  3. [Local food production for school feeding programmes in Spain].

    Science.gov (United States)

    Soares, Panmela; Martínez-Mián, Maria Asunción; Caballero, Pablo; Vives-Cases, Carmen; Davó-Blanes, Mari Carmen

    To identify and characterize initiatives that promote the purchase of locally-sourced foods to supply schools and the school centres carrying out the initiatives. Exploratory, descriptive study based on secondary data and key informant reports. A search of governmental and non-governmental initiatives was carried out at the autonomous community level. Government initiatives were located through school feeding programmes in the different autonomous communities, their nutritional guides and representatives of the councils for education and agriculture. Non-governmental initiatives were found through their own websites and the snowball technique. Initiatives were analysed by their geographic distribution, organizational area (government vs. non-government), number of school centres carrying out the initiatives, management style and organic food purchase. A descriptive analysis of the data was carried out. 12 initiatives carried out by 318 schools (2.16% of all the schools with food service in Spain) were identified. Among these, 6 are governmental initiatives with a scope of 274 schools (1.86%), and 6 are non-governmental initiatives with a scope of 44 schools (0.30%). Most of these schools have a public management system in place (n=284). All the initiatives provide for the purchase of organic food. Local food purchase initiatives in Spain have a limited reach. However, the existence of a state directive could support and strengthen the development of such initiatives, given that school commitment is greater when initiatives are driven by the public sector. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

  4. Food Defense Best Practices Reported by Public School Food Authorities in Seven Northern U.S. States

    Science.gov (United States)

    Klitzke, Carol J.; Strohbehn, Catherine H.

    2015-01-01

    Purpose/Objectives: This study reported food defense planning, training and best practices implemented in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. Methods: An internet-administered survey was sent to 1,501 school food authorities or food service directors (FSDs) in public schools. Survey items…

  5. Foods in schools: Children with diabetes can make wise meal choices

    Science.gov (United States)

    Students, parents, and school staff often believe there are no healthful foods available in schools for children with diabetes. This paper explains modern school food environments and how children with diabetes can eat school foods. National School Lunch Program meals usually consist of an entree, t...

  6. Organic food in Danish schools - a contribution to healthier eating at school?

    OpenAIRE

    Chen, He; Bent Egberg, Mikkelsen

    2010-01-01

    The European school food system is under transition in what has been called the European school food revolution by Morgan & Sonnino (2008). Two pillars play a major role in that transition. The call for healthier eating and the call for more organic food consumption. This research has been exploring how these two agendas interact . The research hypothesizes that there might be a synergistic interaction between the two. In other words if organic strategies and procurement schemes have the pote...

  7. School Food Practices of Prospective Teachers

    Science.gov (United States)

    Rossiter, Melissa; Glanville, Theresa; Taylor, Jennifer; Blum, Ilya

    2007-01-01

    Background: Schoolteachers can affect students' eating habits in several ways: through nutrition knowledge, positive role modeling, and avoidance of unhealthy classroom food practices. In this study, the knowledge, attitudes, and eating behaviors of prospective teachers as determinants of intended classroom food practices and the school…

  8. Nutrition. Michigan School Food Service Training Manual.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

  9. Merchandising. Michigan School Food Service Training Manual.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

  10. A Place for Food in Australian Schools: A Socio-Historical Review of Food Education

    Science.gov (United States)

    Turner, Angela; Wilks, Judith

    2018-01-01

    The historical development of food education in secondary schools in New South Wales Australia is a compelling yet under-researched area of interest. This review starts by exploring how food curricula have evolved since the 1700s to the present day juxtaposed on socio-economic and political factors. This review is interested in the role secondary…

  11. Food Service Perspectives on National School Lunch Program Implementation.

    Science.gov (United States)

    Tabak, Rachel G; Moreland-Russell, Sarah

    2015-09-01

    Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

  12. High School Students' Recommendations to Improve School Food Environments: Insights From a Critical Stakeholder Group.

    Science.gov (United States)

    Asada, Yuka; Hughes, Alejandro G; Read, Margaret; Schwartz, Marlene B; Chriqui, Jamie F

    2017-11-01

    The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards. Students are most affected by efforts to improve the school food environment; yet, few studies directly include students. This study examined high school students' experiences of school meal reform to gain insight into implementation recommendations. We conducted 5 focus groups with high school students (N = 15) from high schools across 9 states. We also conducted follow-up interviews to further explore personal experiences. Focus groups and interview transcripts were coded and organized in Atlas.ti v7 by analysts, following principles of constant comparative analysis. Students reported overall positive perceptions of the revised school meal standards and supported continued efforts to improve the food environment. Recommendations to improve the food environment included engaging students, focusing on the quality and palatability of meal items, moving toward scratch-cooking, and addressing cafeteria infrastructure. Students' recommendations point to opportunities where school districts, as well as local, state, and federal organizations can work to improve the school food environment. Their insights are directly relevant to USDA's recently released Local School Wellness Policy final rule, of which school meal standards are one provision. © 2017, American School Health Association.

  13. 76 FR 35301 - National School Lunch Program: School Food Service Account Revenue Amendments Related to the...

    Science.gov (United States)

    2011-06-17

    ...,557 $3,629 $17,108 Number of breakfasts 2,091 2,187 2,253 2,298 2,332 11,160 * Equals less than $500... 356 schools within those SFAs. Financial statements, meal production records, recipes, invoices, and... Foods, school recipe records, and school menus. With this information, the study estimated the share of...

  14. Do attitudes, intentions and actions of school food coordinators regarding public organic food procurement policy improve the eating environment at school? Results from the iPOPY study.

    Science.gov (United States)

    He, Chen; Perez-Cueto, Federico J A; Mikkelsen, Bent E

    2014-06-01

    The present study investigates whether public organic food procurement policies have the potential to induce changes in the school food service environment. A comparative cross-national survey was conducted in public primary and/or secondary schools in Finland, Germany and Italy. The school food coordinators completed a web-based questionnaire on their attitudes, intentions and actions towards organic school food provision. In Germany, 122 out of 2050 schools in the state of Hesse responded. In Finland, 250 out of 998 schools across the country responded. In Italy, 215 out of 940 schools from eight provinces responded. School food coordinators in the sample of schools in the three countries. The German and Finnish school food coordinators separately most agreed with the promotion of healthy eating habits (P environment.

  15. The VISA Center: An Interdisciplinary Collaboration Serving Students Suspended from School for Violent or Aggressive Behavior, Substance Abuse, or Weapons Possession

    Science.gov (United States)

    Shulman, Lawrence; Maguin, Eugene

    2017-01-01

    The University at Buffalo School of Social Work established the VISA Center (the acronym stands for "vision, integrity, service, and accountability") in collaboration with the school district of Buffalo, New York. With funding from the New York State Education Department, a university on-campus center was set up to serve 30 students at a…

  16. School lunches v. packed lunches: a comparison of secondary schools in England following the introduction of compulsory school food standards.

    Science.gov (United States)

    Stevens, Lesley; Nicholas, Jo; Wood, Lesley; Nelson, Michael

    2013-06-01

    To compare food choices and nutrient intakes of pupils taking a school lunch or a packed lunch in eighty secondary schools in England, following the introduction of the food-based and nutrient-based standards for school food. Cross-sectional data collected between October 2010 and April 2011. Pupils' lunchtime food choices were recorded over five consecutive days. Secondary schools, England. A random selection of 5925 pupils having school lunches and 1805 pupils having a packed lunch in a nationally representative sample of eighty secondary schools in England. The differences in the specific types of food and drink consumed by the two groups of pupils are typical of differences between a hot and cold meal. On average, school lunches as eaten contained significantly more energy, carbohydrate, protein, fibre, vitamin A, folate, Fe and Zn than packed lunches, and 8 % less Na. Although neither school lunches nor packed lunches provided the balance of nutrients required to meet the nutrient-based standards (based on about one-third of daily energy and nutrient requirements), school lunches generally had a healthier nutrient profile, with lower Na and percentage of energy from fat, and higher fibre and micronutrient content. These differences were greater than those reported prior to the introduction of compulsory standards for school lunches. In order to ensure more pupils have a healthy lunch, schools could introduce and enforce a packed lunch policy or make school meals the only option at lunchtime.

  17. Going to School with Food Allergies

    Science.gov (United States)

    ... Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & ... inclusive for your child. If there will be cooking going on, provide recipes, and possibly ingredients, to make safe foods. Consider ...

  18. Microbial Evaluation of Cooked Foods Served in the Central Restaurant of Tehran University of Medical Sciences in Winter and Summer 2015

    Directory of Open Access Journals (Sweden)

    Ali Salehi

    2016-10-01

    Full Text Available Food-borne pathogens are the most important thing cause of illness and death in developing countries. Food safety is essential for central university kitchens because of the high number of meals served every day. These central university kitchen systems are of special interest as students are at relatively high-risk of developing serious complications from exposure to food bacterial contamination hazards. A total of 144 samples of cooked foods, collected in winter and summer 2015 from the restaurants of Tehran University of Medical Sciences, were studied to determine the microbiological quality of these products. Results were analyzed through SPSS 22.0 and t-test. According to coliform count, the highest rate of contamination was in Kebab (1.17×102 CFU/g and lowest was in fish (0.8×102 CFU/g and also the highest rate of contamination of Escherichia coli (E.coli was in Kebab (6 samples, and the lowest contamination level was in fish and in this regard no sample was reported to be positive. According to staphylococcus aureus, the highest contamination rate was in rice (0.97×102 CFU/g and lowest was in fish (0.63×102 CFU/g. Kebab had the highest contamination of ‎coliforms and staphylococcus aureus (S. aureus in summer. None of the tested samples was confirmed with respect to salmonella, clostridium perfringens and staphylococcus aureus. Among the foods served in the university restaurants, Kebab had the highest bacterial contamination and fishes the lowest. Improved methods of cooking and food processing, prevention of secondary bacterial contamination, continuous monitoring and surveillance of food processing are the most important measures to prevent food contamination.

  19. Installation and Setup of Whole School Food Waste Composting Program

    Science.gov (United States)

    Zhang, A.; Forder, S. E.

    2014-12-01

    Hong Kong, one of the busiest trading harbors in the world, is also a city of 8 million of people. The biggest problem that the government faces is the lack of solid waste landfill space. Hong Kong produces around 13,500 tons of waste per day. There are three landfills in Hong Kong in operation. These three landfills will soon be exhausted in around 2020, and the solid waste in Hong Kong is still increasing. Out of the 13,500 tons of solid waste, 9,000 tons are organic solid waste or food waste. Food waste, especially domestic waste, is recyclable. The Independent Schools Foundation Academy has a project to collect domestic food waste (from the school cafeteria) for decomposition. Our school produces around 15 tons of food waste per year. The project includes a sub-project in the Primary school, which uses the organic soil produced by an aerobic food waste machine, the Rocket A900, to plant vegetables in school. This not only helps our school to process the waste, but also helps the Primary students to study agriculture and have greater opportunities for experimental learning. For this project, two types of machines will be used for food waste processing. Firstly, the Dehydra made by Tiny Planet reduces the volume and the mass of the food waste, by dehydrating the food waste and separating the ground food waste and the excessive water inside machine for further decomposition. Secondly, the A900 Rocket, also made by Tidy Planet; this is used to process the dehydrated ground food waste for around 14 days thereby producing usable organic soil. It grinds the food waste into tiny pieces so that it is easier to decompose. It also separates the wood chips inside the ground food waste. This machine runs an aerobic process, which includes O2 and will produce CO2 during the process and is less harmful to the environment. On the other hand, if it is an anaerobic process occurs during the operation, it will produce a greenhouse gas- CH4 -and smells bad.

  20. [Food promotion and food preferences in Chilean school age children from different socioeconomic levels].

    Science.gov (United States)

    Olivares, Sonia; Lera, Lydia; Mardones, María Angélica; Araneda, Jacqueline; Bustos, Nelly; Olivares, María Antonieta; Colque, María Ester

    2011-06-01

    To determine the attitude towards marketing of food and beverages a sample of 1,048 school children ages 8 to 13 from three cities of Chile (north, center and south of the country) were interviewed. The instrument applied was a validated questionnaire used in previous studies. A descriptive analysis of the variables was performed and differences were determined by region, socioeconomic level (SEL) and gender using Chi2 test. Differences per SEL were higher in Santiago. A greater proportion of school children of medium-low SEL watched more than 2 hours of TV during weekdays and weekends (p food and beverage commercials was greater in medium-low SEL in Santiago (66%) (p foods at supermarkets, on the streets, shopping centers and on the Internet. The preferred commercials were those for beverages, chocolates, ice-creams and cereals. Most common foods taken from home to school were cookies, fruits and yogurt. Most of the children had money available to buy food and the products more frequently preferred were cookies, sweets, French fries, beverages with sugar, chocolates, ice-creams and hot-dogs. marketing of food and beverages is recognized and remembered by school age children, influencing what they buy and consume regularly at school.

  1. Food Allergy Knowledge and Attitudes among School Nurses in an Urban Public School District

    Science.gov (United States)

    Twichell, Sarah; Wang, Kathleen; Robinson, Humaira; Acebal, Maria; Sharma, Hemant

    2015-01-01

    Since food allergy knowledge and perceptions may influence prevention and management of school-based reactions, we evaluated them among nurses in an urban school district. All District of Columbia public school nurses were asked to anonymously complete a food allergy knowledge and attitude questionnaire. Knowledge scores were calculated as percentage of correct responses. Attitude responses were tabulated across five-point Likert scales, ranging from strongly disagree to strongly agree. The knowledge questionnaire was completed by 87% of eligible nurses and the attitude questionnaire by 83%. The mean total knowledge score was 76 ± 13 with domain score highest for symptom recognition and lowest for treatment. Regarding attitudes, most (94%) felt food allergy is a serious health problem, for which schools should have guidelines (94%). Fewer believed that nut-free schools (82%) and allergen-free tables (44%) should be implemented. Negative perceptions of parents were identified as: parents of food-allergic children are overprotective (55%) and make unreasonable requests of schools (15%). Food allergy knowledge deficits and mixed attitudes exist among this sample of urban school nurses, particularly related to management of reactions and perceptions of parents. Food allergy education of school nurses should be targeted to improve their knowledge and attitudes. PMID:27417367

  2. Food Allergy Knowledge and Attitudes among School Nurses in an Urban Public School District.

    Science.gov (United States)

    Twichell, Sarah; Wang, Kathleen; Robinson, Humaira; Acebal, Maria; Sharma, Hemant

    2015-07-21

    Since food allergy knowledge and perceptions may influence prevention and management of school-based reactions, we evaluated them among nurses in an urban school district. All District of Columbia public school nurses were asked to anonymously complete a food allergy knowledge and attitude questionnaire. Knowledge scores were calculated as percentage of correct responses. Attitude responses were tabulated across five-point Likert scales, ranging from strongly disagree to strongly agree. The knowledge questionnaire was completed by 87% of eligible nurses and the attitude questionnaire by 83%. The mean total knowledge score was 76 ± 13 with domain score highest for symptom recognition and lowest for treatment. Regarding attitudes, most (94%) felt food allergy is a serious health problem, for which schools should have guidelines (94%). Fewer believed that nut-free schools (82%) and allergen-free tables (44%) should be implemented. Negative perceptions of parents were identified as: parents of food-allergic children are overprotective (55%) and make unreasonable requests of schools (15%). Food allergy knowledge deficits and mixed attitudes exist among this sample of urban school nurses, particularly related to management of reactions and perceptions of parents. Food allergy education of school nurses should be targeted to improve their knowledge and attitudes.

  3. Food Allergy Knowledge and Attitudes among School Nurses in an Urban Public School District

    Directory of Open Access Journals (Sweden)

    Sarah Twichell

    2015-07-01

    Full Text Available Since food allergy knowledge and perceptions may influence prevention and management of school-based reactions, we evaluated them among nurses in an urban school district. All District of Columbia public school nurses were asked to anonymously complete a food allergy knowledge and attitude questionnaire. Knowledge scores were calculated as percentage of correct responses. Attitude responses were tabulated across five-point Likert scales, ranging from strongly disagree to strongly agree. The knowledge questionnaire was completed by 87% of eligible nurses and the attitude questionnaire by 83%. The mean total knowledge score was 76 ± 13 with domain score highest for symptom recognition and lowest for treatment. Regarding attitudes, most (94% felt food allergy is a serious health problem, for which schools should have guidelines (94%. Fewer believed that nut-free schools (82% and allergen-free tables (44% should be implemented. Negative perceptions of parents were identified as: parents of food-allergic children are overprotective (55% and make unreasonable requests of schools (15%. Food allergy knowledge deficits and mixed attitudes exist among this sample of urban school nurses, particularly related to management of reactions and perceptions of parents. Food allergy education of school nurses should be targeted to improve their knowledge and attitudes.

  4. FOOD HABIT AMONG ELEMENTARY SCHOOL CHILDREN IN URBAN BOGOR

    Directory of Open Access Journals (Sweden)

    Evy Damayanthi

    2012-03-01

    Full Text Available 800x600 Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} Food habit strongly predicts individual nutritional status. It is largely influenced by family food habit and family socioeconomic, partly by nutrition education learning in the school.  Objectives of this study were to analyze elementary school children eating habit and examine whether it relates to family socioeconomic and nutritional status. One hundred elementary school children, and their mother, from one school in urban Bogor were chosen purposively according to SIBERMAS Program criteria (i.e. grade 4th and 5th, morning school, having UKS program and not having canteen. Self administered, structured pre-coded questionnaire were used to collect the data. Nutritional status was assessed using weight and height, and body mass index for age (BAZ and height for age (HAZ were then calculated using AnthroPlus software developed by WHO (2009. School children were 8-11 years old (mean 9.37 + 0.66 years, more girls (54%, and mostly had normal nutritional status using both indexes (72% for BAZ and 95% for HAZ. School children were commonly from middle class as indicated by father education (sarjana and mother (senior high school.  Almost all school children (99% knew breakfast was important and 81% of them ate breakfast. Only 32% school children brought lunch box everyday although 92% stated their habit to bring lunch box to school. Buying snack in school was also common among school children. Generally school children ate rice 3 times a day (2.95 + 0.97 with fish, meat, chicken (2.47 + 1.14, tempe and

  5. Clustering of fast-food restaurants around schools: a novel application of spatial statistics to the study of food environments.

    Science.gov (United States)

    Austin, S Bryn; Melly, Steven J; Sanchez, Brisa N; Patel, Aarti; Buka, Stephen; Gortmaker, Steven L

    2005-09-01

    We examined the concentration of fast food restaurants in areas proximal to schools to characterize school neighborhood food environments. We used geocoded databases of restaurant and school addresses to examine locational patterns of fast-food restaurants and kindergartens and primary and secondary schools in Chicago. We used the bivariate K function statistical method to quantify the degree of clustering (spatial dependence) of fast-food restaurants around school locations. The median distance from any school in Chicago to the nearest fast-food restaurant was 0.52 km, a distance that an adult can walk in little more than 5 minutes, and 78% of schools had at least 1 fast-food restaurant within 800 m. Fast-food restaurants were statistically significantly clustered in areas within a short walking distance from schools, with an estimated 3 to 4 times as many fast-food restaurants within 1.5 km from schools than would be expected if the restaurants were distributed throughout the city in a way unrelated to school locations. Fast-food restaurants are concentrated within a short walking distance from schools, exposing children to poor-quality food environments in their school neighborhoods.

  6. School vending machine use and fast-food restaurant use are associated with sugar-sweetened beverage intake in youth.

    Science.gov (United States)

    Wiecha, Jean L; Finkelstein, Daniel; Troped, Philip J; Fragala, Maren; Peterson, Karen E

    2006-10-01

    To examine associations between use of school vending machines and fast-food restaurants and youth intake of sugar-sweetened beverages. A cross-sectional observational study. From a group randomized obesity intervention, we analyzed baseline data from 1,474 students in 10 Massachusetts middle schools with vending machines that sold soda and/or other sweetened drinks. Daily sugar-sweetened beverage consumption (regular soda, fruit drinks, and iced tea), purchases from school vending machines, and visits to fast-food restaurants in the preceding 7 days were estimated by self-report. Chi(2) and nonparametric tests were performed on unadjusted data; multivariable models adjusted for sex, grade, body mass index, and race/ethnicity, and accounted for clustering within schools. Among 646 students who reported using school vending machines, 456 (71%) reported purchasing sugar-sweetened beverages. Overall, 977 students (66%) reported eating at a fast-food restaurant. Sugar-sweetened beverage intakes averaged 1.2 servings per day. In adjusted models, relative to no vending machine purchases, servings per day increased by 0.21 for one to three purchases per week (P=0.0057), and 0.71 with four or more purchases (Pvending machines, more report buying sugar-sweetened beverages than any other product category examined. Both school vending machine and fast-food restaurant use are associated with overall sugar-sweetened beverage intake. Reduction in added dietary sugars may be attainable by reducing use of these sources or changing product availability.

  7. Vending Machines of Food and Beverages and Nutritional Profile of their Products at Schools in Madrid, Spain, 2014-2015.

    Science.gov (United States)

    Monroy-Parada, Doris Xiomara; Ángeles Moya, María; José Bosqued, María; López, Lázaro; Rodríguez-Artalejo, Fernando; Royo-Bordonada, Miguel Ángel

    2016-06-09

    Policies restricting access to sugary drinks and unhealthy foods in the school environment are associated with healthier consumption patterns. In 2010, Spain approved a Consensus Document regarding Food at Schools with nutritional criteria to improve the nutritional profile of foods and drinks served at schools. The objective of this study was to describe the frequency of food and drink vending machines at secondary schools in Madrid, the products offered at them and their nutritional profile. Cross-sectional study of a random sample of 330 secondary schools in Madrid in 2014-2015. The characteristics of the schools and the existence of vending machines were recorded through the internet and by telephone interview. The products offered in a representative sample of 6 vending machines were identified by in situ inspection, and its nutritional composition was taken from its labeling. Finally, the nutritional profile of each product was analyzed with the United Kingdom profile model, which classifies products as healthy and less healthy. The prevalence of vending machines was 17.3%. Among the products offered, 80.5% were less healthy food and drinks (high in energy, fat or sugar and poor in nutrients) and 10.5% were healthy products. Vending machines are common at secondary schools in Madrid. Most products are vending machines are still less healthy.

  8. School of Culinary Arts & Food Technology - Spring Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).

  9. School of Culinary Arts & Food Technology - Winter Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

  10. Best practices in school food and nutrition units of public schools of Bayeux, PB, Brazil.

    Science.gov (United States)

    Lopes, Ana Carolina de Carvalho; Pinto, Helen Ramalho Farias; Costa, Deborah Camila Ismael de Oliveira; Mascarenhas, Robson de Jesus; Aquino, Jailane de Souza

    2015-07-01

    The occurrence of foodborne illness outbreaks is increasing in schools, and due to the number of children who consume school meals as the only daily meal, this factor becomes even more worrisome. In this sense, the aim of this study was to evaluate the hygienic-health aspects of Food and Nutrition Units (SFNU) of public schools of Bayeux / PB in relation to the adoption of best practices in school food and nutrition. Data were collected through SFNU checklist during visits to units in 29 schools. The health risk of units evaluated was from regular to very high regarding structure and facilities, hygiene of food handlers, environment and food preparation. It was found that 10.3% of handlers used clean and adequate uniforms, and environment and equipment showed poor conservation status in 75.9% and 89.7% of Units, respectively; control of urban pests and vectors was not effective and cleaning of fresh produce was incorrectly conducted in 51.7% of SFNU of schools evaluated. It could be concluded that the production of meals in SFNU of schools evaluated does not meet the requirements established by the best practices in school food and nutrition.

  11. Availability of limited service food outlets surrounding schools in British Columbia.

    Science.gov (United States)

    Black, Jennifer L; Day, Meghan

    2012-06-05

    The purpose of this study was to provide a descriptive profile of the availability of limited service food outlets surrounding public schools in British Columbia, Canada. Data from the 2010 Canadian Business Data Files were used to identify limited service food outlets including fast food outlets, beverage and snack food stores, delis and convenience stores. The number of food outlets within 800 metres of 1,392 public schools and the distance from schools to the nearest food outlets were assessed. Multivariate regression models examined the associations between food outlet availability and school-level characteristics. In 2010, over half of the public schools in BC (54%) were located within a 10-12 minute walk from at least one limited service food outlet. The median closest distance to a food outlet was just over 1 km (1016 m). Schools comprised of students living in densely populated urban neighbourhoods and neighbourhoods characterized by lower socio-economic status were more likely to have access to limited service food outlets within walking distance. After adjusting for school-level median family income and population density, larger schools had higher odds of exposure to food vendors compared to schools with fewer students. The availability of and proximity to limited service food outlets vary widely across schools in British Columbia and school-level characteristics are significantly associated with food outlet availability. Additional research is needed to understand how food environment exposures inside and surrounding schools impact students' attitudes, food choices and dietary quality.

  12. School nurse perspectives on school policies for food allergy and anaphylaxis.

    Science.gov (United States)

    Kao, Lauren M; Wang, Julie; Kagan, Olga; Russell, Anne; Mustafa, S Shahzad; Houdek, Diane; Smith, Bridget; Gupta, Ruchi

    2018-03-01

    Although school health care professionals are integral to the management of students with food allergy, their views on school food allergy policies have not yet been reported. To characterize food allergy policies currently being used in schools and their utility and potential barriers to implementation from the perspective of school health care professionals. An electronic survey was disseminated to school nurses at the 2016 National Association of School Nurses meeting and through the Allergy and Asthma Network listserv. Frequencies were calculated to describe participant characteristics and responses. Unadjusted associations were examined using χ 2 tests; adjusted associations were examined using multiple logistic regression models. A total of 242 completed surveys were included in the analysis. Thirty-two percent of nurses reported an allergic reaction in their school in the past year. Most schools used a variety of policies, including anaphylaxis training for staff (96.7%), stock epinephrine availability (81.7%), designated lunch areas (62.2%), and food guidelines for classrooms (61.8%). Barriers to implementation included financial, time, and attitudinal considerations. Schools with pre-K or kindergarten students had higher odds of having designated lunch areas (adjusted odds ratio [OR], 2.1; 95% confidence interval [CI], 1.0-4.1; P schools with a full-time nurse (OR, 2.6; 95% CI, 1.1-6.3; P schools reporting at least 1 severe reaction in the past year (OR, 3.2; 95% CI, 1.2-8.5; P school nurses reporting an allergic reaction in the past year, schools use many strategies to minimize allergen exposures and increase anaphylaxis preparedness. Most school nurses favor these policies and acknowledge barriers to implementation. Copyright © 2017 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

  13. Food Allergy Education for School Nurses: A Needs Assessment Survey by the Consortium of Food Allergy Research

    Science.gov (United States)

    Carlisle, Suzanna K.; Vargas, Perla A.; Noone, Sally; Steele, Pam; Sicherer, Scott H.; Burks, A. Wesley; Jones, Stacie M.

    2010-01-01

    Food allergy is increasing in school-age children. School nurses are a primary health care resource for children with food allergy and must be prepared to manage allergen avoidance and respond in the event of an allergic reaction. An anonymous survey was administered to school nurses attending their association meetings to determine their…

  14. Changes in School Competitive Food Environments after a Health Promotion Campaign

    Science.gov (United States)

    Green, Sarah H.; Mallya, Giridhar; Brensinger, Colleen; Tierney, Ann; Glanz, Karen

    2018-01-01

    Background: Schools can reduce student access to competitive foods and influence healthy food choices by improving the school nutrition environment. This study describes changes in competitive nutrition environments in 100 K-8 schools participating in the Philadelphia Campaign for Healthier Schools. Methods: Interviews with school staff were used…

  15. Direct Effects of the Home, School, and Consumer Food Environments on the Association between Food Purchasing Patterns and Dietary Intake among Rural Adolescents in Kentucky and North Carolina, 2017.

    Science.gov (United States)

    Gustafson, Alison; Jilcott Pitts, Stephanie; McDonald, Jordan; Ford, Hannah; Connelly, Paige; Gillespie, Rachel; Liu, Emily; Bush, Heather; Brancato, Candace; Babatande, Toyin; Mullins, Janet

    2017-10-21

    Background : Obesity rates are higher among rural versus urban adolescents. To examine possible mechanisms for the rural-urban adolescent obesity disparity, we examined the direct and indirect effects of food purchasing patterns, and the home, school, and consumer food environments on dietary intake among rural adolescents. Methods : A baseline survey was conducted among adolescents in eight rural high schools (four in Eastern Kentucky, and four in Eastern North Carolina). Participants answered questions about food purchasing patterns, dietary intake, home food availability, and demographics. The school and consumer food environments were assessed using validated measures from the School Meals Cost Study (United States Department of Agriculture-Mathematica) and the Nutrition Environment Measurement Survey for Stores, Restaurants, and Corner Stores. Results : Of 432 adolescents, 55% were normal weight, 24% were overweight, and 21% were obese. There was a direct association between unhealthy food purchasing patterns (shopping frequently at gas stations, fast food, and dollar stores) and consuming more added sugars, when compared to those with a healthy shopping pattern (shopping less frequently at gas stations, fast food, and dollar stores) [Odds Ratio = 2.41 (95% CI (confidence interval) 0.99, 3.82)]. Those who reported always having fruits and vegetables in the home consumed more servings of fruits and vegetables [OR = 0.31 cups (95% CI 0.22, 0.44)] compared to those who reported never having fruits and vegetables in the home. Adolescents attending a school with a low healthy food availability score consumed fewer servings of fruits and vegetables [-0.001 (95% CI -0.001, 0.0001)] compared to those attending a school with a high healthy food availability score. Conclusions : There are direct associations between food purchasing patterns, the home and school food environments, and dietary intake among rural adolescents. These cross-sectional results informed the

  16. Clustering of Unhealthy Food around German Schools and Its Influence on Dietary Behavior in School Children

    DEFF Research Database (Denmark)

    Buck, Christoph; Börnhorst, Claudia; Pohlabeln, Hermann

    2013-01-01

    Background The availability of fast foods, sweets, and other snacks in the living environment of children is assumed to contribute to an obesogenic environment. In particular, it is hypothesized that food retailers are spatially clustered around schools and that a higher availability of unhealthy...

  17. Nutrition Knowledge and Food Choices of Elementary School Children.

    Science.gov (United States)

    Kandiah, Jay; Jones, Charlotte

    2002-01-01

    Investigated the effect of a 3-week school-based nutrition education program on nutrition knowledge and healthy food choices of fifth graders randomly assigned to experimental or control group. Found that the experimental group exhibited a significant increase in nutrition knowledge from pretest to posttest and significant change in compliance in…

  18. Identifying sources of children's consumption of junk food in Boston after-school programs, April-May 2011.

    Science.gov (United States)

    Kenney, Erica L; Austin, S Bryn; Cradock, Angie L; Giles, Catherine M; Lee, Rebekka M; Davison, Kirsten K; Gortmaker, Steven L

    2014-11-20

    Little is known about how the nutrition environment in after-school settings may affect children's dietary intake. We measured the nutritional quality of after-school snacks provided by programs participating in the National School Lunch Program or the Child and Adult Care Food Program and compared them with snacks brought from home or purchased elsewhere (nonprogram snacks). We quantified the effect of nonprogram snacks on the dietary intake of children who also received program-provided snacks during after-school time. Our study objective was to determine how different sources of snacks affect children's snack consumption in after-school settings. We recorded snacks served to and brought in by 298 children in 18 after-school programs in Boston, Massachusetts, on 5 program days in April and May 2011. We measured children's snack consumption on 2 program days using a validated observation protocol. We then calculated within-child change-in-change models to estimate the effect of nonprogram snacks on children's dietary intake after school. Nonprogram snacks contained more sugary beverages and candy than program-provided snacks. Having a nonprogram snack was associated with significantly higher consumption of total calories (+114.7 kcal, P < .001), sugar-sweetened beverages (+0.5 oz, P = .01), desserts (+0.3 servings, P < .001), and foods with added sugars (+0.5 servings; P < .001) during the snack period. On days when children brought their own after-school snack, they consumed more salty and sugary foods and nearly twice as many calories than on days when they consumed only program-provided snacks. Policy strategies limiting nonprogram snacks or setting nutritional standards for them in after-school settings should be explored further as a way to promote child health.

  19. The permacultura, an alternative in the production of foods from the school and the community

    Directory of Open Access Journals (Sweden)

    Reina María Rodríguez García

    2016-07-01

    Full Text Available One of the performances high-priority collections in the Calendar 21 are the reorientation of the education toward a sustainable development; he/she intends, in this sense that is helped to the schools to design plans related with the environment very integrated in their study plans. These directive ones serve as mark for contextualizar the present project in the one that, observing the thematic axes of the permacultura and using as central axis that of the production of foods that can be implemented and maintained with minimum resources, and in coordination with the group Ecomujer of Germany, is sought to link the primary school of group with the community to actions of use of the water rain for the production of foods in a school orchard of vegetables, medicinal plants, as well as an area of fruit-bearing in the primary school Eberto Polanco of the Popular Council of New Town of the municipality of Consolation of the South and this way to contribute to the population's alimentary education from the school and the community, being achieved the reorientation of the education toward the sustainable development, by means of the design and execution of plans of actions related with the environment and the alimentary culture and integrated to the effective study plans.

  20. 78 FR 9529 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

    Science.gov (United States)

    2013-02-08

    ... collection burden inventory for the National School Lunch Program is 12,181,012. These changes are contingent... American children and adolescents: What changes in prevalence rates could not reveal. International Journal... purchase and consume at school. Researchers concluded that these kinds of changes in food exposure and...

  1. Microbial quality of soft drinks served by the dispensing machines in fast food restaurants and convenience stores in Griffin, Georgia, and surrounding areas.

    Science.gov (United States)

    Park, Yoen Ju; Chen, Jinru

    2009-12-01

    This study was undertaken to evaluate the microbial quality of the soft drinks served by fast food restaurants and gas station convenience stores in Griffin, GA, and surrounding areas. The soft drinks were collected from the dispensing machines in 8 fast food restaurants or gas station convenience stores in 2005 (n = 25) and in 10 fast food restaurants or gas station convenience stores in 2006 (n = 43) and 2007 (n = 43). One hundred milliliters of each soft drink was filtered through a hydrophobic grid membrane filter. The remaining portion of the soft drink was kept at room temperature for 4 h before sampling in order to mimic the possible holding time between purchase and consumption. The membrane filters were sampled for total aerobic bacteria, Enterobacteriaceae, lactic acid bacteria, and yeasts and molds. The microbial counts in the 2006 samples were numerically higher than the counts in the 2007 samples except for the average lactic acid bacteria counts, and were either significantly or numerically higher than the counts in the 2005 samples. Soft drinks sampled after the 4-h holding period had relatively higher counts than those sampled initially, with a few exceptions. Some soft drinks had over 4 log CFU/100 ml of total aerobic bacteria, Enterobacteriaceae, lactic acid bacteria, and yeast and mold cells. The study revealed the microbial quality of soft drinks served by dispensing machines in Griffin, GA, and surrounding areas, emphasizing the importance of effective sanitizing practice in retail settings.

  2. Food Insecurity and Its Association With School Absenteeism Among Rural School Adolescents in Jimma Zone, Ethiopia.

    Science.gov (United States)

    Tamiru, Dessalegn; Melaku, Yabsira; Belachew, Tefera

    2017-03-01

    Studies showed that poor health and nutrition among school adolescents are major barriers to educational access and achievements in low-income countries. This school-based study was aimed to assess the association of school absenteeism and food insecurity among rural school adolescents from grades 5 to 8 in Jimma zone, Ethiopia. Regression analyses were used to see the strength of association between dependent and independent variables using odds ratio and 95% confidence intervals. Multivariable logistic regression analysis was used to identify the predictor of school absenteeism. Validated tools are used to collect household food insecurity data. Results showed that school absenteeism is significantly high among adolescents from food insecure households when compared to adolescents from food secure households ( P absenteeism was negatively associated with male sex (adjusted odds ratio [AOR] = -0.91, 95% CI -1.85 to -0.03), household food security (adjusted odds ratio = -1.85, 95% CI -3.11 to -0.59), being an elder sibling (AOR = -0.37, 95% CI, -0.62 to -0.12), and mother involvement in decision making (AOR = -0.68, 95% CI, -1.33 to -0.03) while male-headed household was positively associated (AOR = 2.46, 95% CI, 1.37 to 4.56). Generally, this study showed that household food insecurity has significant contribution to school absenteeism among rural adolescents. Therefore, efforts should be made to improve household income earning capacity to reduce the prevalence of school absenteeism among rural school adolescents.

  3. Organic foods in Danish municipal school food systems – a multistakeholder analysis of available evidence on constraints and perspectives

    OpenAIRE

    Mikkelsen, Bent Egberg; Olsen, Tenna Doktor

    2009-01-01

    Previous studies have shown that organic supply and healthy eating initiatives in school food services share common features. Both types involves changes in supply, the collaboration of a number of different stakeholders and both include a physical food part as well as a non physical symbolic aspect. Studies have shown that introducing organic food in public food systems seems to affect the nutritional profile of the food service and anecdotal evidence suggest that organic supply forces food ...

  4. What's New in USDA's Food Distribution Program for Schools? School Programs USDA Foods Update. Volume 14, Issue 1

    Science.gov (United States)

    US Department of Agriculture, 2009

    2009-01-01

    This paper provides an update on all the new products and projects that U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) has been working on, in its effort to help schools meet the nutritional needs of the students and to help in the President's challenge to End Childhood Hunger by 2015. This issue includes: (1) Back to…

  5. Evaluating the Impact of a Connecticut Program to Reduce Availability of Unhealthy Competitive Food in Schools

    Science.gov (United States)

    Long, Michael W.; Henderson, Kathryn E.; Schwartz, Marlene B.

    2010-01-01

    Background: This article seeks to inform state and local school food policies by evaluating the impact of Connecticut's Healthy Food Certification (HFC), a program which provides monetary incentives to school districts that choose to implement state nutrition standards for all foods sold to students outside reimbursable school meals. Methods: Food…

  6. Changes to the school food and physical activity environment after guideline implementation in British Columbia, Canada

    OpenAIRE

    Watts, Allison W; Mâsse, Louise C; Naylor, Patti-Jean

    2014-01-01

    Background High rates of childhood obesity have generated interest among policy makers to improve the school food environment and increase students’ levels of physical activity. The purpose of this study was to examine school-level changes associated with implementation of the Food and Beverage Sales in Schools (FBSS) and Daily Physical Activity (DPA) guidelines in British Columbia, Canada. Methods Elementary and middle/high school principals completed a survey on the school food and physical...

  7. Food insecurity and malnutrition in Chinese elementary school students.

    Science.gov (United States)

    Shen, Xiuhua; Gao, Xiang; Tang, Wenjing; Mao, Xuanxia; Huang, Jingyan; Cai, Wei

    2015-09-28

    It has been shown that food insecurity is associated with poor diet quality and unfavourable health outcomes. However, little is known about the potential effects of food insecurity on the overall malnutrition status among children. In this study, we investigated the prevalence of food insecurity among 1583 elementary school students, aged 6-14 years, living in Chinese rural areas and examined its association with four malnutrition signs, including rickets sequelae, anaemia, stunting and wasting. Information on food security was collected via questionnaires. Rickets sequelae were assessed by an experienced paediatrician during the interview. Anaemia was determined by the WHO Hb thresholds adjusted by the local altitude. Weight and height were measured during the interview. Stunting and wasting were then evaluated according to WHO child growth standards (2007). We examined the association between food insecurity and the number of malnutrition signs (total number = 4), and the likelihood of having severe malnutrition (presence of 3+ signs), after adjusting for potential confounders, such as age, social-economic status and dietary intakes. During the previous 12 months, the overall prevalence of food insecurity was 6.1% in the entire studied population and 16.3% in participants with severe malnutrition. Participants with food insecurity had a slightly higher number of malnutrition signs (1.14 v. 0.96; P=0.043) relative to those who were food secure, after adjusting for potential confounders. Food insecurity was also associated with increased likelihood of having severe malnutrition (adjusted OR 3.08; 95% CI 1.47, 6.46; P=0.003). In conclusion, food insecurity is significantly associated with malnutrition among Chinese children in this community.

  8. The Nature of Teacher-Community Contact in Schools Serving Southwest Indian Children. American Indian Education Papers, No. 2.

    Science.gov (United States)

    Knight, Margaret E.

    Previous school-community research in American Indian communities has demonstrated that "isolation" or lack of communication between school staff and community parents has contributed to the failure of educating American Indian children. To validate this research in the Southwest, a diary indicating the out-of-school activities was…

  9. Slow progress in changing the school food environment: nationally representative results from public and private elementary schools.

    Science.gov (United States)

    Turner, Lindsey; Chaloupka, Frank J

    2012-09-01

    Children spend much of their day in school, and authorities have called for improvements in the school food environment. However, it is not known whether changes have occurred since the federal wellness policy mandate took effect in 2006-2007. We examined whether the school food environment in public and private elementary schools changed over time and examined variations by school type and geographic division. Survey data were gathered from respondents at nationally representative samples of elementary schools during the 2006-2007 and 2009-2010 school years (respectively, 578 and 680 public schools, and 259 and 313 private schools). Topics assessed included competitive foods, school meals, and other food-related practices (eg, school gardens and nutrition education). A 16-item food environment summary score was computed, with possible scores ranging from 0 (least healthy) to 100 (healthiest). Multivariate regression models were used to examine changes over time in the total school food environment score and component items, and variations by US census division. Many practices improved, such as participation in school gardens or farm-to-school programs, and availability of whole grains and only lower-fat milks in lunches. Although the school food environment score increased significantly, the magnitude of change was small; as of 2009-2010 the average score was 53.5 for public schools (vs 50.1 in 2006-2007) and 42.2 for private schools (vs 37.2 in 2006-2007). Scores were higher in public schools than in private schools (Pschool size. For public schools, scores were higher in the Pacific and West South Central divisions compared with the national average. Changes in the school food environment have been minimal, with much room remaining for improvement. Additional policy changes may be needed to speed the pace of improvement. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  10. FOOD FROM FAMILY FARMS IN THE FEEDING OF MUNICIPAL SCHOOLS IN CAXAMBU, MINAS GERAIS, IN 2010

    Directory of Open Access Journals (Sweden)

    Marcelo Maia Pereira

    2011-07-01

    Full Text Available The acquisition of food from family farms can provide an adequate and safe food to students, and respect the culture, traditions and promote social control, food security and sustainable development for the city of Caxambu, Minas Gerais. Was evaluated and monitored to the supply of agricultural products for the feeding of 2,054 students from public schools in Caxambu, Minas Gerais, for family farmers in the town of Caxambu, during the academic year 2010. We performed a descriptive analysis. Two farmers have provided chayote, cabbage, cassava, cabbage, ripe pumpkin, zucchini, parsley and lettuce twice a week, excellent visual quality and the amount provided for in cronogram. Cost of family farms was 6.92% less than the amount allocated to the municipality by FNDE / PNAE. It was found that the municipality is not serving Law No. 11,947, which has a minimum of 30% for the acquisition of genres from family farms. Although this program has been little explored in 2010, the administration's efforts, in partnership with EMATER were made to motivate the participation of more farmers, by the insertion of new food in school menus.

  11. Effects of school meals with weekly fish servings on vitamin D status in Danish children: secondary outcomes from the OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet) School Meal Study

    DEFF Research Database (Denmark)

    Petersen, Rikke A.; Damsgaard, Camilla T; Dalskov, Stine-Mathilde

    2015-01-01

    ), osteocalcin (OC), insulin-like growth factor-1 (IGF-1), bone mineral content (BMC), bone area (BA), bone mineral density (BMD), dietary intake and physical activity were assessed. School meals increased vitamin D intake by 0·9 (95 % CI 0·7, 1·1) μg/d. No consistent effects were found on 25(OH)D, BMC, BA, BMD......Children's vitamin D intake and status can be optimised to meet recommendations. We investigated if nutritionally balanced school meals with weekly fish servings affected serum 25-hydroxyvitamin D (25(OH)D) and markers related to bone in 8- to 11-year-old Danish children. We conducted......·29) pmol/l) compared with habitual lunch. Small increases in dietary vitamin D might hold potential to mitigate the winter nadir in Danish children's 25(OH)D status while higher increases appear necessary to affect status throughout the year. More trials on effects of vitamin D intake from natural foods...

  12. School food policy at Dutch primary schools: room for improvement? Cross-sectional findings from the INPACT study.

    Science.gov (United States)

    van Ansem, Wilke Jc; Schrijvers, Carola Tm; Rodenburg, Gerda; Schuit, Albertine J; van de Mheen, Dike

    2013-04-12

    Schools can play an important role in the prevention of obesity, e.g. by providing an environment that stimulates healthy eating habits and by developing a food policy to provide such an environment. The effectiveness of a school food policy is affected by the content of the policy, its implementation and its support by parents, teachers and principals. The aim of this study is to detect opportunities to improve the school food policy and/or implementation at Dutch primary schools. Therefore, this study explores the school food policy and investigates schools' (teachers and principals) and parents' opinion on the school food policy. Data on the schools' perspective of the food policy was collected from principals and teachers by means of semi-structured interviews. In total 74 principals and 72 teachers from 83 Dutch primary schools were interviewed. Data on parental perceptions about the school food policy were based on a cross-sectional survey among 1,429 parents from the same schools. Most principals (87.1%) reported that their school had a written food policy; however in most cases the rules were not clearly defined. Most of the principals (87.8%) believed that their school paid sufficient attention to nutrition and health. Teachers and principals felt that parents were primarily responsible to encourage healthy eating habits among children, while 49.8% of the parents believed that it is also a responsibility of the school to foster healthy eating habits among children. Most parents reported that they appreciated the school food policy and comply with the food rules. Parents' opinion on the enforcement of the school food policy varied: 28.1% believed that the school should enforce the policy more strongly, 32.1% was satisfied, and 39.8% had no opinion on this topic. Dutch primary schools could play a more important role in fostering healthy eating habits among children. The school food policy could be improved by clearly formulating food rules, simplifying

  13. Assessing the readiness of a school system to adopt food allergy management guidelines.

    Science.gov (United States)

    Eldredge, Christina; Patterson, Leslie; White, Brenda; Schellhase, Kenneth

    2014-08-01

    The prevalence of potentially fatal food allergies in school-aged children is rising. It is important for schools to have a food allergy management policy and an emergency action plan for each affected student. To examine the current status of food allergy guideline and/or policy implementation and adoption in a large school system in southeastern Wisconsin. A 24-item anonymous electronic survey was developed and completed by school principals and administrators in the Archdiocese of Milwaukee School System (approximately 125 schools) in southeastern Wisconsin. One in 4 responding schools reported no guidelines or policy. Schools that reported having students with special needs due to food allergy were more likely to have a local food allergy policy compared to schools that did not report having students with food allergy special needs (OR 6.3, 1.5-26, P = 0.01). Schools with food allergy guidelines/policies were 3.5 times more likely to require student individual action plans than schools with no guidelines or policies (OR 3.5, 1.00-12.2, P = 0.05). Gaps in evidence-based food allergy policy implementation were found in this school system. Schools with food-allergic children with special needs were more likely to have guidelines/policy, however, they were not more likely to require emergency action plans. The majority of schools (66, 90%) reported interest in receiving further information or training on food allergy management.

  14. Children's Food Security and Intakes from School Meals. Final Report. Contractor and Cooperator Report No. 61

    Science.gov (United States)

    Potamites, Elizabeth; Gordon, Anne

    2010-01-01

    Using 2005 data from the U.S. Department of Agriculture's Third School Nutrition Dietary Assessment survey, this study examines the contribution of school meals to the food and nutrient intake of children in food-secure, marginally secure, and food-insecure households. The study finds that children from food-insecure and marginally secure…

  15. Strategies to Improve Marketing and Promotion of Foods and Beverages at School

    Science.gov (United States)

    Centers for Disease Control and Prevention, 2014

    2014-01-01

    Food and beverage marketing often appears throughout schools in the form of posters, vending machine fronts, in-school television advertisements, school newspapers, textbook covers, sports equipment, and scoreboards. Many foods marketed in schools are of poor nutritional quality. The Centers for Disease Control and Prevention, Institute of…

  16. The School Breakfast Program strengthens household food security among low-income households with elementary school children.

    Science.gov (United States)

    Bartfeld, Judith S; Ahn, Hong-Min

    2011-03-01

    The School Breakfast Program is an important component of the nutritional safety net and has been linked to positive changes in meal patterns and nutritional outcomes. By offering a breakfast, which for low-income children is available either at no cost or reduced price, the program also has the potential to increase household food security. This study examined the relationship between availability of the School Breakfast Program and household food security among low-income third-grade students by using data from the Early Childhood Longitudinal Survey-Kindergarten Cohort. The primary sample included 3010 students. Availability of school breakfast was assessed by surveys of school administrators. Food security was assessed by parents' reports by using the standard 18-item food security scale and considering 2 different food security thresholds. A probit model was estimated to measure the relationship between school breakfast availability and household food security while controlling for a range of other characteristics. Access to school breakfast reduced the risk of marginal food insecurity but not the risk of food insecurity at the standard threshold. That is, the program appeared beneficial in offsetting food-related concerns among at-risk families, although not necessarily in alleviating food insecurity once hardships had crossed the food insecurity threshold. Increasing the availability of school breakfast may be an effective strategy to maintain food security among low-income households with elementary school children.

  17. Food and beverage environment analysis and monitoring system: a reliability study in the school food and beverage environment.

    Science.gov (United States)

    Bullock, Sally Lawrence; Craypo, Lisa; Clark, Sarah E; Barry, Jason; Samuels, Sarah E

    2010-07-01

    States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the US Department of Agriculture's reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS), to collect data on the competitive school food environment and to test the inter-rater reliability of the tool among research and nonresearch professionals. FoodBEAMS was used to collect data in spring 2007 on the competitive foods and beverages sold in 21 California high schools. Adherence of the foods and beverages to California's competitive food and beverage nutrition policies for schools (Senate Bills 12 and 965) was determined using the data collected by both research and nonresearch professionals. The inter-rater reliability between the data collectors was assessed using the intraclass correlation coefficient. Researcher vs researcher and researcher vs nonresearcher inter-rater reliability was high for both foods and beverages, with intraclass correlation coefficients ranging from .972 to .987. Results of this study provide evidence that FoodBEAMS is a promising tool for assessing and monitoring adherence to nutrition standards for competitive foods sold on school campuses and can be used reliably by both research and nonresearch professionals. Copyright 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

  18. Convenience stores surrounding urban schools: an assessment of healthy food availability, advertising, and product placement.

    Science.gov (United States)

    Gebauer, Hilary; Laska, Melissa Nelson

    2011-08-01

    Adolescent obesity is a national public health problem, particularly among urban populations. Recent evidence has linked neighborhood food environments to health and nutrition status, with easier access to convenience stores being associated with increased risk for obesity. Little is known about the availability of healthy purchasing options within small, urban food stores, or the extent to which these factors are relevant to youth. The objective of this research was to characterize various features of the food environment within small convenience stores located nearby urban junior high and high schools. In-store audits were conducted in 63 stores located within 800 m of 36 urban Minnesota public secondary schools. Results indicated that a limited number of healthier beverages (i.e., water and 100% fruit juice) and snack options (i.e., nuts and pretzels) were available at most stores (≥85%). However, a wide range of healthy snack options were typically not available, with many specific items stocked in less than half of stores (e.g., low-fat yogurt in 27% of stores and low-fat granola bars in 43%). Overall, 51% of stores had fresh fruit and 49% had fresh vegetables. Few stores carried a range of healthier snack alternatives in single-serving packages. All stores had less healthful impulse purchase items available (e.g., candy) while only 46% carried healthier impulse items (e.g., fruit). Most stores (97%) had food/beverage advertising. Overall, convenience stores located in close proximity to secondary schools represent an important and understudied component of the youth food environment.

  19. Sustainability and public health nutrition at school: assessing the integration of healthy and environmentally sustainable food initiatives in Vancouver schools.

    Science.gov (United States)

    Black, Jennifer L; Velazquez, Cayley E; Ahmadi, Naseam; Chapman, Gwen E; Carten, Sarah; Edward, Joshua; Shulhan, Stephanie; Stephens, Teya; Rojas, Alejandro

    2015-09-01

    To describe the development and application of the School Food Environment Assessment Tools and a novel scoring system to assess the integration of healthy and environmentally sustainable food initiatives in elementary and secondary schools. The cross-sectional study included direct observations of physical food environments and interviews with key school personnel regarding food-related programmes and policies. A five-point scoring system was then developed to assess actions across six domains: (i) food gardens; (ii) composting systems; (iii) food preparation activities; (iv) food-related teaching and learning activities; and availability of (v) healthy food; and (vi) environmentally sustainable food. Vancouver, Canada. A purposive sample of public schools (n 33) from all six sectors of the Vancouver Board of Education. Schools scored highest in the areas of food garden and compost system development and use. Regular integration of food-related teaching and learning activities and hands-on food preparation experiences were also commonly reported. Most schools demonstrated rudimentary efforts to make healthy and environmentally sustainable food choices available, but in general scored lowest on these two domains. Moreover, no schools reported widespread initiatives fully supporting availability or integration of healthy or environmentally sustainable foods across campus. More work is needed in all areas to fully integrate programmes and policies that support healthy, environmentally sustainable food systems in Vancouver schools. The assessment tools and proposed indicators offer a practical approach for researchers, policy makers and school stakeholders to assess school food system environments, identify priority areas for intervention and track relevant changes over time.

  20. Prevalence of intolerance to food additives among Danish school children

    DEFF Research Database (Denmark)

    Fuglsang, G.; Madsen, C.; Saval, P.

    1993-01-01

    The prevalence of intolerance to food additives was assessed in a group of unselected school children aged 5-16 years. A study group of 271 children was selected on the basis of the results of a questionnaire on atopic disease answered by 4,274 (86%) school children in the municipality of Viborg......, Denmark. The children in the study group followed an elimination diet for two weeks before they were challenged with a mixture of food preservatives, colourings and flavours. The challenge was open and the additives were prepared as a fizzy lemonade. If the open challenge was positive, a double-blind...... the double-blind challenge which was positive in 6 cases. Five of these 6 children had positive reactions to synthetic colourings and 1 to citric acid. No serious reactions were seen. Based upon calculations of the results from this study and an earlier multi-center study in children referred to hospital...

  1. Does organic food intervention in school lead to changed dietary patterns? –

    DEFF Research Database (Denmark)

    He, Chen; Mikkelsen, Bent Egberg

    the relation between the different components of such interventions. In other words it is relevant to ask the question: does organic food supply police go hand in hand with healthy eating policies. This study that has been made possible through the iPOPY project looks at the relationship in Danish....../questionnaire will be a mapping of serving practices in relation to healthy eating and the relation to attitudes and practices of organic procurement and policies....... will be continuously influenced into their adulthood even following generations in the future. Since school increasingly is taking a role in both food provision and in health, environment and nutrition education of young people by implementing healthy and environmental friendly policies, it is relevant to investigate...

  2. A qualitative study of junior high school principals' and school food service directors' experiences with the Texas school nutrition policy.

    Science.gov (United States)

    Roberts, Stephen M; Pobocik, Rebecca S; Deek, Rima; Besgrove, Ashley; Prostine, Becky A

    2009-01-01

    The objective of this study was to learn about the experiences of principals and school food service directors with the Texas Public School Nutrition Policy. Semistructured qualitative interviews were conducted to gain first hand reactions to the new nutrition policy. Data were gathered from Texas middle schools. Principals and food service directors from 24 schools randomly selected from 10 Texas Education regions were interviewed. Participants were interviewed about their reactions to the implementation of the Texas School Nutrition Policy. Two researchers, using thematic analysis, independently analyzed each interview. Differences in coding were reconciled and themes were generated. The themes that surfaced included resistance to the policy, policy development process, communication, government role, parental role, food rewards, fund raising, and leadership. Resistance to the policy was not extreme. In the future a wider array of school personnel who are affected by school food regulations should be included in the development of new policies. It is critical to communicate with all concerned parties about the policy.

  3. Governing Food Choices: A Critical Analysis of School Food Pedagogies and Young People's Responses in Contemporary Times

    Science.gov (United States)

    Leahy, Deana; Wright, Jan

    2016-01-01

    Recently a proliferation and intensification of school programmes that are directed towards teaching children and young people about food has been witnessed. Whilst there is much to learn about food, anxieties concerning the obesity epidemic have dramatically shaped how schools address the topic. This article draws on governmentality to consider…

  4. Competitive foods and beverages available for purchase in secondary schools--selected sites, United States, 2006.

    Science.gov (United States)

    2008-08-29

    Schools are in a unique position to help improve youth dietary behaviors and prevent and reduce obesity. In most schools, foods and beverages are made available to students through the U.S. Department of Agriculture (USDA) school meal programs and the sale of competitive foods, which are any foods and beverages sold at a school separately from the USDA school meal programs. Foods and beverages sold through the USDA school meal programs must meet federal nutrition requirements. Competitive foods are not subject to any federal nutrition standards unless they are sold inside the food service area during mealtimes. A 2007 Institute of Medicine (IOM) report concluded that schools should limit the availability of less nutritious competitive foods or include more nutritious foods and beverages if they make competitive foods available. To identify the types of competitive foods and beverages available for purchase from vending machines or at school stores, canteens, or snack bars, CDC analyzed data from the 2006 School Health Profiles for public secondary schools in 36 states and 12 large urban school districts. CDC also compared 2004 and 2006 data among 24 states and nine large urban school districts. This report summarizes the results of these analyses, which indicated that, from 2004 to 2006, the median percentage of secondary schools across states allowing students to purchase chocolate candy and salty snacks that are not low in fat decreased; however, in 2006, secondary schools still offered less nutritious foods and beverages that compete with school meals. School and public health officials should work together with families to provide foods and beverages at school that follow the IOM recommendations.

  5. Educating Amid Uncertainty: The Organizational Supports Teachers Need to Serve Students in High-Poverty, Urban Schools

    Science.gov (United States)

    Kraft, Matthew A.; Papay, John P.; Johnson, Susan Moore; Charner-Laird, Megin; Ng, Monica; Reinhorn, Stefanie

    2015-01-01

    Purpose: We examine how uncertainty, both about students and the context in which they are taught, remains a persistent condition of teachers' work in high-poverty, urban schools. We describe six schools' organizational responses to these uncertainties, analyze how these responses reflect open- versus closed-system approaches, and examine how this…

  6. Schools Serving as Centres for Dissemination of Alternative Energy Know-How and Technologies: Evidence from Southern Ethiopia

    Science.gov (United States)

    Dalelo, Aklilu

    2008-01-01

    The school curricula are widely believed to be the best vehicle for generating public awareness of and action related to areas of energy concern. In an attempt to build the capacity of schools to address key environmental issues in Ethiopia, a pilot project had been designed in 2004. The principal aim of the project was to bring about positive…

  7. Serving LGBT Students: Examining the Spiritual, Religious, and Social Justice Implications for an African American School Administrator

    Science.gov (United States)

    Reed, Latish; Johnson, Les T.

    2010-01-01

    This qualitative case study probes one African American school leader with a conservative religious upbringing as she works in a high school with a self-identified population of African American lesbian, guy, bisexual, and transgender (LGBT) students. The findings demonstrate that the participant's leadership practices were guided by her spiritual…

  8. Scientific Literacy in Food Education: Gardening and Cooking in School

    Science.gov (United States)

    Strohl, Carrie A.

    Recent attention to socio-scientific issues such as sustainable agriculture, environmental responsibility and nutritional health has spurred a resurgence of public interest in gardening and cooking. Seen as contexts for fostering scientific literacy---the knowledge domains, methodological approaches, habits of mind and discourse practices that reflect one's understanding of the role of science in society, gardening and cooking are under-examined fields in science education, in part, because they are under-utilized pedagogies in school settings. Although learning gardens were used historically to foster many aspects of scientific literacy (e.g., cognitive knowledge, norms and methods of science, attitudes toward science and discourse of science), analysis of contemporary studies suggests that science learning in gardens focuses mainly on science knowledge alone. Using multiple conceptions of scientific literacy, I analyzed qualitative data to demonstrate how exploration, talk and text fostered scientific literacy in a school garden. Exploration prompted students to engage in scientific practices such as making observations and constructing explanations from evidence. Talk and text provided background knowledge and accurate information about agricultural, environmental and nutritional topics under study. Using a similar qualitative approach, I present a case study of a third grade teacher who explicitly taught food literacy through culinary arts instruction. Drawing on numerous contextual resources, this teacher created a classroom community of food practice through hands-on cooking lessons, guest chef demonstrations, and school-wide tasting events. As a result, she promoted six different types of knowledge (conceptual, procedural, dispositional, sensory, social, and communal) through leveraging contextual resources. This case study highlights how food literacy is largely contingent on often-overlooked mediators of food literacy: the relationships between

  9. The obesogenic environment around elementary schools: food and beverage marketing to children in two Mexican cities

    OpenAIRE

    Barquera, Simón; Hernández-Barrera, Lucia; Rothenberg, Stephen J.; Cifuentes, Enrique

    2018-01-01

    Background: Unhealthy environments and food advertisements are major determinants of childhood obesity. Recent regulation has banned unhealthy foods from schools in Mexico. However, currently there is no regulation limiting exposure to food marketing around schools. Thus, our objective was to analyze the characteristics of food advertising practices around 60 elementary schools in two cities and to evaluate compliance with the Pan American Health Organization (PAHO) recommendations and the lo...

  10. Food for thought: New international MBA focusing on the food sector at Aarhus School of Business in Denmark

    DEFF Research Database (Denmark)

    Stacey, Julia

    2003-01-01

    The Aarhus School of Business in Denmark now launches a new international MBA Programme focussing on the food sector. The programme is designed to provide managers in the food sector with knowledge and managerial skills enabling them to rise to challenges that will face tomorrow's food sector....

  11. Food and beverage promotions in Vancouver schools: A study of the prevalence and characteristics of in-school advertising, messaging, and signage

    Directory of Open Access Journals (Sweden)

    Cayley E. Velazquez

    2015-01-01

    In Vancouver schools, food-related promotions are common and are more prevalent in secondary than elementary schools. Students are regularly exposed to messaging for nutritionally poor items that are not in compliance with provincial school nutrition guidelines and which violate school board advertising policies. Stronger oversight of food-related promotional materials is needed to ensure that schools provide health promoting food environments.

  12. Examining participation in relation to students’ development of health-related action competence in a school food setting

    DEFF Research Database (Denmark)

    Ruge, Dorte; Nielsen, Morten Kromann; Mikkelsen, Bent Egberg

    2016-01-01

    : Current study is an example of how the IVACE matrix can be applied in order to plan, conduct and evaluate LOMA educational activities. It is an aspiration of the authors that this could be considered as a contribution to the HPS scientific community. Also, this would be useful for other schools...... skills that made students able to take action regarding food and health in everyday life. Methods: Research was undertaken as a single case study of the development of an integrated education and health program called LOMA-Local Food (LOMA) in a secondary school in Denmark. Qualitative methods were...... applied, including an action research component, where researcher and teachers examined how students developed action competence. The program was based on a whole school approach with the aim of improving F&HRAC. As a way to obtain this, students participated in planning, preparing, cooking and serving...

  13. Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

    OpenAIRE

    Almeida,Kênia Machado de; André,Maria Cláudia Porfirio; Campos,Maria Raquel Hidalgo; Díaz,Mário Ernesto Piscoya

    2014-01-01

    OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. Th...

  14. Separate and unequal: the influence of neighborhood and school characteristics on spatial proximity between fast food and schools.

    Science.gov (United States)

    Kwate, Naa Oyo A; Loh, Ji Meng

    2010-08-01

    Social science and health literature have identified residential segregation as a critical factor in exposure to health-related resources, including food environments. Differential spatial patterning of food environments surrounding schools has significant import for youth. We examined whether fast food restaurants clustered around schools in New York City, and whether any observed clustering varied as a function of school type, school racial demographics, and area racial and socioeconomic demographics. We geocoded fast food locations from 2006 (n=817) and schools from 2004-2005 (n=2096; public and private, elementary and secondary) in the five boroughs of New York City. A point process model (inhomogeneous cross-K function) examined spatial clustering. A minimum of 25% of schools had a fast food restaurant within 400 m. High schools had higher fast food clustering than elementary schools. Public elementary and high schools with large proportions of Black students or in block groups with large proportions of Black residents had higher clustering than White counterparts. Finally, public high schools had higher clustering than private counterparts, with 1.25 to 2 times as many restaurants than expected by chance. The results suggest that the geography of opportunity as it relates to school food environments is unequal in New York City. Copyright 2010 Elsevier Inc. All rights reserved.

  15. SHPPS 2006: School Health Policies and Programs Study--Foods and Beverages Sold Outside of the School Meals Programs

    Science.gov (United States)

    Centers for Disease Control and Prevention, 2007

    2007-01-01

    The School health Policies and Programs Study (SHPPS) is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. This brief reports study results in the area of foods and beverages sold outside of the school meals program. (Contains 3 tables, 1 figure, and 2…

  16. Time 2 tlk 2nite: use of electronic media by adolescents during family meals and associations with demographic characteristics, family characteristics, and foods served.

    Science.gov (United States)

    Fulkerson, Jayne A; Loth, Katie; Bruening, Meg; Berge, Jerica; Eisenberg, Marla E; Neumark-Sztainer, Dianne

    2014-07-01

    We examined the frequency of adolescents' use of electronic media (ie, television/movie watching, text messaging, talking on the telephone, listening to music with headphones, and playing with hand-held games) at family meals and examined associations with demographic characteristics, rules about media use, family characteristics, and the types of foods served at meals using an observational, cross-sectional design. Data were drawn from two coordinated, population-based studies of adolescents (Project Eating Among Teens 2010) and their parents (Project Families and Eating Among Teens). Surveys were completed during 2009-2010. Frequent television/movie watching during family meals by youth was reported by 25.5% of parents. Multivariate logistic regression analyses indicated significantly higher odds of mealtime media use (P<0.05) for girls and older teens. In addition, higher odds of mealtime media use (P<0.05) were also seen among those whose parents had low education levels or were black or Asian; having parental rules about media use significantly reduced these odds. Frequent mealtime media use was significantly associated with lower scores on family communication (P<0.05) and scores indicating less importance placed on mealtimes (P<0.001). Furthermore, frequent mealtime media use was associated with lower odds of serving green salad, fruit, vegetables, 100% juice, and milk at meals, whereas higher odds were seen for serving sugar-sweetened beverages (P<0.05). The ubiquitous use of mealtime media by adolescents and differences by sex, race/ethnicity, age, and parental rules suggest that supporting parents in their efforts to initiate and follow-through on setting mealtime media use rules may be an important public health strategy. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  17. Preparing School Personnel to Assist Students with Life-Threatening Food Allergies.

    Science.gov (United States)

    Hay, Genevieve H.; And Others

    1994-01-01

    Knowledge of and preparation for life-threatening food allergies will enable school personnel to better respond to students who have severe allergic reactions. Given the high incidence of food-related anaphylaxis in public places, teachers and school personnel should be aware of and prepared to handle severe food allergy reactions. (SM)

  18. The Toxic Food Environment Around Elementary Schools and Childhood Obesity in Mexican Cities.

    Science.gov (United States)

    Barrera, Lucia Hernandez; Rothenberg, Stephen J; Barquera, Simon; Cifuentes, Enrique

    2016-08-01

    The childhood obesity epidemic is a global concern. There is limited evidence in Mexico linking the local food environment to obesity. The purpose of this study is to describe the links between the local food environment around elementary schools and schoolchildren's BMI in two Mexican cities. Cross-sectional surveys were conducted in 60 elementary schools in two Mexican cities (i.e., Cuernavaca and Guadalajara) in 2012-2013. Anthropometric measurements on schoolchildren were collected, as well as environmental direct audits and observations in a 100-m buffer around schools. Children's BMI was evaluated according to WHO-recommended procedures. In BMI models, the explanatory variable was the number of retail food sources. These models were adjusted for child's characteristics, schools' socioeconomic background, compliance with federal guidelines concerning unhealthy foods within schools' facilities, and corresponding city. Analysis was conducted in 2014. The number of mobile food vendors was higher around public schools than outside private schools (passociation between children's BMI and the number of mobile food vendors around schools. Schoolchildren from the highest tertile of mobile food vendors showed 6.8% higher BMI units than those from the lowest tertile. Children attending schools within the highest tertile of food stores also had 4.7% higher BMI units than children from schools in the lowest tertile. Health policy in Mexico should target the obesogenic environment surrounding elementary schools, where children may be more exposed to unhealthy foods. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  19. A Food Service Intervention Improves Whole Grain Access at Lunch in Rural Elementary Schools

    Science.gov (United States)

    Cohen, Juliana F. W.; Rimm, Eric B.; Austin, S. Bryn; Hyatt, Raymond R.; Kraak, Vivica I.; Economos, Christina D.

    2014-01-01

    Background: Whole grain (WG) options are often limited in schools, which may impact rural, low-income students who rely on school meals for a substantial portion of their food intake. This study examined the changes in the availability and quantity of WG and refined grain foods offered in schools participating in the Creating Healthy, Active and…

  20. School Lunch Consumption among 3 Food Service Providers in New Orleans

    Science.gov (United States)

    Canterberry, Melanie; Francois, Samantha; van Hattum, Taslim; Rudov, Lindsey; Carton, Thomas W.

    2018-01-01

    Background: Louisiana has one of the highest rates of overweight and obese children in the United States. The Healthy School Food Collaborative (HSFC) was created to allow New Orleans's schools to select their own healthy school Food Service Provider (FSP) with requirements for higher nutritional standards than traditional options. The goal of…

  1. Secondary School Students' Views of Food and Nutrition Education in Kolkata, India

    Science.gov (United States)

    Rathi, Neha; Riddell, Lynn; Worsley, Anthony

    2017-01-01

    Purpose: School-based nutrition education programmes have the potential to reinforce healthy dietary behaviours in adolescents. The purpose of this paper is to understand the views of secondary school students in Kolkata, India, regarding the food and nutrition curriculum, food skill acquisition at school and home and barriers to learning food…

  2. Children's Eating Behavior: The Importance of Nutrition Standards for Foods in Schools

    Science.gov (United States)

    Bevans, Katherine B.; Sanchez, Betty; Teneralli, Rachel; Forrest, Christopher B.

    2011-01-01

    Background: To enhance the impact of school nutrition programs on children's health, more information is needed on the associations between healthy and unhealthy food offerings during school lunch periods and children's eating behavior. The purpose of this study is to evaluate the contributions of food offerings and participation in school lunch…

  3. Influence of School Environment on Student Lunch Participation and Competitive Food Sales

    Science.gov (United States)

    Litchfield, Ruth E.; Wenz, Betsy

    2011-01-01

    Purpose/Objectives: The school nutrition environment includes food policy and practices, advertising, and presence of competitive foods (CF). CF provide schools with revenue; however, CF decrease National School Lunch Program (NSLP) participation and reimbursement as well as the nutrient density of children's diets. Local wellness policies (LWPs)…

  4. Development of an intervention programme to encourage high school students to stay in school for lunch instead of eating at nearby fast-food restaurants.

    Science.gov (United States)

    Beaulieu, Dominique; Godin, Gaston

    2012-08-01

    Many schools have recently adopted food policies and replaced unhealthy products by healthy foods. Consequently, adolescents are more likely to consume a healthy meal if they stay in school for lunch to eat a meal either prepared at home or purchased in school cafeterias. However, many continue to eat in nearby fast-food restaurants. The present paper describes the development of a theory-based intervention programme aimed at encouraging high school students to stay in school for lunch. Intervention Mapping and the Theory of Planned Behaviour served as theoretical frameworks to guide the development of a 12-week intervention programme of activities addressing intention, descriptive norm, perceived behavioural control and attitude. It was offered to students and their parents with several practical applications, such as structural environmental changes, and educational activities, such as audio and electronic messages, posters, cooking sessions, pamphlets, improvisation play theatre, quiz, and conferences. The programme considers theoretical and empirical data, taking into account specific beliefs and contexts of the target population. This paper should help programme planners in the development of appropriate interventions addressing the problem. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. A Study of Schools Serving Military Families in the U.S.: Education Quality, Federal Administration, and Funding

    Science.gov (United States)

    1997-10-14

    which to build our efforts. Thanks also to John Forkenbrock, Executive Director of the National Association of Federally Impacted Schools; John Deegan ...program. Table 1.1 provides an overview of these DDESS sites. The table also lists 4 The closed installations are Craig Air Force Base in Texas

  6. Food as a reward in the classroom: school district policies are associated with practices in US public elementary schools.

    Science.gov (United States)

    Turner, Lindsey; Chriqui, Jamie F; Chaloupka, Frank J

    2012-09-01

    The use of food as a reward for good student behavior or academic performance is discouraged by many national organizations, yet this practice continues to occur in schools. Our multiyear cross-sectional study examined the use of food as a reward in elementary schools and evaluated the association between district policies and school practices. School data were gathered during the 2007-2008, 2008-2009, and 2009-2010 school years via mail-back surveys (N=2,069) from respondents at nationally representative samples of US public elementary schools (1,525 unique schools, 544 of which also participated for a second year). During every year, the corresponding district policy for each school was gathered and coded for provisions pertaining to the use of food as a reward. School practices did not change over time and as of the 2009-2010 school year, respondents in 42.1% and 40.7% of schools, respectively, indicated that food was not used as a reward for academic performance or for good student behavior. In multivariate logistic regression analyses controlling for school characteristics and year, having a district policy that prohibited the use of food as a reward was significantly associated with school respondents reporting that food was not used as a reward for academic performance (Preward than were respondents in the South and Northeast. As of 2009-2010, only 11.9% of the districts in our study prohibited the use of food as a reward. Strengthening district policies may reduce the use of food rewards in elementary schools. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  7. State policies targeting junk food in schools: racial/ethnic differences in the effect of policy change on soda consumption.

    Science.gov (United States)

    Taber, Daniel R; Stevens, June; Evenson, Kelly R; Ward, Dianne S; Poole, Charles; Maciejewski, Matthew L; Murray, David M; Brownson, Ross C

    2011-09-01

    We estimated the association between state policy changes and adolescent soda consumption and body mass index (BMI) percentile, overall and by race/ethnicity. We obtained data on whether states required or recommended that schools prohibit junk food in vending machines, snack bars, concession stands, and parties from the 2000 and 2006 School Health Policies and Programs Study. We used linear mixed models to estimate the association between 2000-2006 policy changes and 2007 soda consumption and BMI percentile, as reported by 90 730 students in 33 states and the District of Columbia in the Youth Risk Behavior Survey, and to test for racial/ethnic differences in the associations. Policy changes targeting concession stands were associated with 0.09 fewer servings of soda per day among students (95% confidence interval [CI] = -0.17, -0.01); the association was more pronounced among non-Hispanic Blacks (0.19 fewer servings per day). Policy changes targeting parties were associated with 0.07 fewer servings per day (95% CI = -0.13, 0.00). Policy changes were not associated with BMI percentile in any group. State policies targeting junk food in schools may reduce racial/ethnic disparities in adolescent soda consumption, but their impact appears to be too weak to reduce adolescent BMI percentile.

  8. State Policies Targeting Junk Food in Schools: Racial/Ethnic Differences in the Effect of Policy Change on Soda Consumption

    Science.gov (United States)

    Stevens, June; Evenson, Kelly R.; Ward, Dianne S.; Poole, Charles; Maciejewski, Matthew L.; Murray, David M.; Brownson, Ross C.

    2011-01-01

    Objectives. We estimated the association between state policy changes and adolescent soda consumption and body mass index (BMI) percentile, overall and by race/ethnicity. Methods. We obtained data on whether states required or recommended that schools prohibit junk food in vending machines, snack bars, concession stands, and parties from the 2000 and 2006 School Health Policies and Programs Study. We used linear mixed models to estimate the association between 2000–2006 policy changes and 2007 soda consumption and BMI percentile, as reported by 90 730 students in 33 states and the District of Columbia in the Youth Risk Behavior Survey, and to test for racial/ethnic differences in the associations. Results. Policy changes targeting concession stands were associated with 0.09 fewer servings of soda per day among students (95% confidence interval [CI] = −0.17, −0.01); the association was more pronounced among non-Hispanic Blacks (0.19 fewer servings per day). Policy changes targeting parties were associated with 0.07 fewer servings per day (95% CI = −0.13, 0.00). Policy changes were not associated with BMI percentile in any group. Conclusions. State policies targeting junk food in schools may reduce racial/ethnic disparities in adolescent soda consumption, but their impact appears to be too weak to reduce adolescent BMI percentile. PMID:21778484

  9. Does the local food environment around schools affect diet? Longitudinal associations in adolescents attending secondary schools in East London

    Directory of Open Access Journals (Sweden)

    Smith Dianna

    2013-01-01

    Full Text Available Abstract Background The local retail food environment around schools may act as a potential risk factor for adolescent diet. However, international research utilising cross-sectional designs to investigate associations between retail food outlet proximity to schools and diet provides equivocal support for an effect. In this study we employ longitudinal perspectives in order to answer the following two questions. First, how has the local retail food environment around secondary schools changed over time and second, is this change associated with change in diet of students at these schools? Methods The locations of retail food outlets and schools in 2001 and 2005 were geo-coded in three London boroughs. Network analysis in a Geographic Information System (GIS ascertained the number, minimum and median distances to food outlets within 400 m and 800 m of the school location. Outcome measures were ‘healthy’ and ‘unhealthy’ diet scores derived from adolescent self-reported data in the Research with East London Adolescents: Community Health Survey (RELACHS. Adjusted associations between distance from school to food retail outlets, counts of outlets near schools and diet scores were assessed using longitudinal (2001–2005 n=757 approaches. Results Between 2001 and 2005 the number of takeaways and grocers/convenience stores within 400 m of schools increased, with many more grocers reported within 800 m of schools in 2005 (p Conclusions The results provide some evidence that the local food environment around secondary schools may influence adolescent diet, though effects were small. Further research on adolescents’ food purchasing habits with larger samples in varied geographic regions is required to identify robust relationships between proximity and diet, as small numbers, because of confounding, may dilute effect food environment effects. Data on individual foods purchased in all shop formats may clarify the frequent, overly simple

  10. School food policy at Dutch primary schools: room for improvement? Cross-sectional findings from the INPACT study

    NARCIS (Netherlands)

    van Ansem, Wilke Jc; Schrijvers, Carola Tm; Rodenburg, Gerda; Schuit, Albertine J; van de Mheen, Dike

    2013-01-01

    BACKGROUND: Schools can play an important role in the prevention of obesity, e.g. by providing an environment that stimulates healthy eating habits and by developing a food policy to provide such an environment. The effectiveness of a school food policy is affected by the content of the policy, its

  11. School food policy at Dutch primary schools: Room for improvement? Cross-sectional findings from the INPACT study

    NARCIS (Netherlands)

    W.J.C. van Ansem (Wilke); C.Th.M. Schrijvers (Carola); G. Rodenburg (Gerda); A.J. Schuit (Jantine); H. van de Mheen (Dike)

    2013-01-01

    textabstractBackground: Schools can play an important role in the prevention of obesity, e.g. by providing an environment that stimulates healthy eating habits and by developing a food policy to provide such an environment. The effectiveness of a school food policy is affected by the content of the

  12. Effects of school meals with weekly fish servings on vitamin D status in Danish children: secondary outcomes from the OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet) School Meal Study

    DEFF Research Database (Denmark)

    Petersen, Rikke A.; Damsgaard, Camilla T; Dalskov, Stine-Mathilde

    2015-01-01

    Children's vitamin D intake and status can be optimised to meet recommendations. We investigated if nutritionally balanced school meals with weekly fish servings affected serum 25-hydroxyvitamin D (25(OH)D) and markers related to bone in 8- to 11-year-old Danish children. We conducted an explorat......Children's vitamin D intake and status can be optimised to meet recommendations. We investigated if nutritionally balanced school meals with weekly fish servings affected serum 25-hydroxyvitamin D (25(OH)D) and markers related to bone in 8- to 11-year-old Danish children. We conducted...

  13. Food and Beverage Marketing in Schools: A Review of the Evidence

    OpenAIRE

    Velazquez, Cayley E.; Black, Jennifer L.; Potvin Kent, Monique

    2017-01-01

    Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with c...

  14. The effect of fast-food restaurants on childhood obesity: a school level analysis.

    Science.gov (United States)

    Alviola, Pedro A; Nayga, Rodolfo M; Thomsen, Michael R; Danforth, Diana; Smartt, James

    2014-01-01

    We analyze, using an instrumental variable approach, the effect of the number of fast-food restaurants on school level obesity rates in Arkansas. Using distance to the nearest major highway as an instrument, our results suggest that exposure to fast-food restaurants can impact weight outcomes. Specifically, we find that the number of fast-food restaurants within a mile from the school can significantly affect school level obesity rates. Copyright © 2013 Elsevier B.V. All rights reserved.

  15. ‘Obesogenic’ School Food Environments? An Urban Case Study in the Netherlands

    NARCIS (Netherlands)

    Timmermans, Joris; Dijkstra, Coosje; Kamphuis, Carlijn; Huitink, Marlijn; van der Zee, Egbert; Poelman, Maartje

    (1) Background: This study aimed to explore and define socio-economic (SES) differences in urban school food environments in The Netherlands. (2) Methods: Retail food outlets, ready-to-eat products, in-store food promotions and food advertisements in public space were determined within 400 m walking

  16. A Case for Sustainable Food Service & Nutrition Education--CONVAL School District (NH)

    Science.gov (United States)

    Curriculum Review, 2008

    2008-01-01

    When former chef and food broker, Tony Geraci was invited by his district superintendent to review New Hampshire's largest school food service program, he never imagined that he would be responsible for running one of the nation's most successful sustainable food service programs. The CONVAL District sustainable food program, create by Geraci and…

  17. Toward Food System Sustainability through School Food System Change: Think&EatGreen@School and the Making of a Community-University Research Alliance

    Directory of Open Access Journals (Sweden)

    Yael Harlap

    2011-05-01

    Full Text Available This paper describes the theoretical and conceptual framework and the research and practice model of Think&EatGreen@School, a community-based action research project aiming to foster food citizenship in the City of Vancouver and to develop a model of sustainable institutional food systems in public schools. The authors argue that educational and policy interventions at the school and school board level can drive the goals of food system sustainability, food security, and food sovereignty. The complex relationship between food systems, climate change and environmental degradation require that international initiatives promoting sustainability be vigorously complemented by local multi-stakeholder efforts to preserve or restore the capacity to produce food in a durable manner. As a step towards making the City of Vancouver green, we are currently involved in attempts to transform the food system of the local schools by mobilizing the energy of a transdisciplinary research team of twelve university researchers, over 300 undergraduate and graduate students, and twenty community-based researchers and organizations working on food, public health, environmental and sustainability education.

  18. Drama is Served

    DEFF Research Database (Denmark)

    Svømmekjær, Heidi Frank

    2015-01-01

    This article focuses on how the theme of food is used for making social, gender, and other distinctions in the weekly Danish radio series The Hansen Family (The Danish Broadcasting Corporation, 1929-49) and in relation to other radio programmes from the 1930s and 1940s. These distinctions serve t...... with the wife. To Mrs. Hansen, it is the fruit of hard labour rather than a meal to be enjoyed. On a more general level, food is a limited resource, which often causes social tensions to burst onto the surface of human interaction....

  19. Food sold in school vending machines is associated with overall student dietary intake.

    Science.gov (United States)

    Rovner, Alisha J; Nansel, Tonja R; Wang, Jing; Iannotti, Ronald J

    2011-01-01

    To examine the association between food sold in school vending machines and the dietary behaviors of students. The 2005-2006 U.S. Health Behavior in School-aged Children survey was administered to 6th to 10th graders and school administrators. Dietary intake in students was estimated with a brief food frequency measure. School administrators completed questions regarding food sold in vending machines. For each food intake behavior, a multilevel regression analysis modeled students (level 1) nested within schools (level 2), with the corresponding food sold in vending machines as the main predictor. Control variables included gender, grade, family affluence, and school poverty index. Analyses were conducted separately for 6th to 8th and 9th-10th grades. In all, 83% of the schools (152 schools; 5,930 students) had vending machines that primarily sold food of minimal nutritional values (soft drinks, chips, and sweets). In younger grades, availability of fruit and/or vegetables and chocolate and/or sweets was positively related to the corresponding food intake, with vending machine content and school poverty index providing an explanation for 70.6% of between-school variation in fruit and/or vegetable consumption and 71.7% in sweets consumption. Among the older grades, there was no significant effect of food available in vending machines on reported consumption of those food. Vending machines are widely available in public schools in the United States. In younger grades, school vending machines were either positively or negatively related to the diets of the students, depending on what was sold in them. Schools are in a powerful position to influence the diets of children; therefore, attention to the food sold at school is necessary to try to improve their diets. Copyright © 2011 Society for Adolescent Health and Medicine. All rights reserved.

  20. Assessment of food gardens as nutrition tool in primary schools in ...

    African Journals Online (AJOL)

    Conclusions: School food gardens as a vehicle for improving nutrition should be strengthened through training of ... environment for these 90 schools and a detailed description of .... Difficulty in motivating learners to work in the garden. 33.

  1. Science serving people. IAEA-supported projects are helping countries apply the right tools to fight food, health, and water problems

    International Nuclear Information System (INIS)

    2002-01-01

    A new booklet 'Science Serving People' features stories about how IAEA-supported projects are making a difference in many poorer countries. The stories describe applications of nuclear science and technology that are being used through technical cooperation channels to overcome challenges of water scarcity, food shortage, malnutrition, malaria, environmental degradation and many other problems. They also illustrate how the complementary development, safety, and security initiatives of the IAEA are fostering atoms for peace in the developing world. Extreme poverty and deprivation remain a problem of monumental proportions at the dawn of the 21st century, notes IAEA Director General Mohamed ElBaradei in the booklet's Introduction. Through effective partnerships, collaborative research, and strategic direction, the IAEA is contributing to global efforts to help the poor. IAEA programmes have entered an important phase, he said, in which scientific contributions to Member States are yielding very sizeable human benefits. It's clear that science and technology must be better mobilized to meet the needs of the poor, emphasizes Jeffrey Sachs, Director of the Earth Institute at Columbia University, USA, and Special Advisor to UN Secretary-General Kofi Annan. The UN agencies, such as the IAEA, have a great role to play, he says in the booklet's Foreword. This is especially so, he points out, if they act as a bridge between the activities of advanced- country and developing country scientific centres, and if they help to harness the advances of world science for the poor as well as the rich. The bottom line, he concludes, is that rich countries should expand support for those United Nations organizations that can help in solving the unique problems confronting the world's poorest peoples. The booklet features stories on managing water resources, promoting food security, focusing science on health problems, new tools for environmental management, and strengthening nuclear

  2. Objective quantification of the food proximity effect on grapes, chocolate and cracker consumption in a Swedish high school. A temporal analysis.

    Science.gov (United States)

    Langlet, Billy; Fagerberg, Petter; Glossner, Andrew; Ioakimidis, Ioannis

    2017-01-01

    Close food proximity leads to increased short-term energy intake, potentially contributing to the long-term development of obesity. However, its precise effects on eating behaviour are still unclear, especially with food available for extended periods of time. This study involved two similar high school student groups (15-17 years old), which had ad libitum access to grapes, chocolates and crackers during an hour-long experimental session. In the distal condition the foods were placed 6 meters away from the students (n = 24), in contrast to the proximal condition (n = 17) were the food was placed near the students. The identification of the type and the quantification of the amount of each food selected, for each individual serving, was facilitated through use of food scales and video recording. In the proximal condition individuals served themselves grapes and crackers more often and consumed more chocolate than in the distal condition. In total, participants in the proximal condition ingested significantly more energy (726 kcal vs. 504 kcal; p = 0.029), without reporting higher fullness. Food proximity also affected the temporal distribution of servings, with the first five minutes of the sessions corresponding to 53.1% and 45.6% of the total energy intake for the distal and proximal conditions, respectively. After the first five minutes, the servings in the distal condition were strongly clustered in time, with many students getting food together. In the proximal condition however, students displayed an unstructured pattern of servings over time. In conclusion, this study strengthens past evidence regarding the important role of food proximity on individual energy intake and, for the first time, it associates continuous food proximity to the emergence of unstructured eating over time. These conclusions, expanded upon by future studies, could support the creation of meaningful intervention strategies based on spatially and temporally controlled food availability.

  3. Analysis of high school students' perception and attitude toward irradiated food

    Energy Technology Data Exchange (ETDEWEB)

    Choi, Yoon Seok; Han, Eun Ok [Dept. of Education and Research, Korea Academy of Nuclear Safety, Seoul (Korea, Republic of)

    2014-04-15

    We chose high school students, who are expected to show significant response to education, to try to understand perception and behavior toward irradiated food, and derive evidential materials for education. High school students who had ever acquired information or received education on irradiated food, and students who had ever purchased or eaten irradiated food, tended to have aproper attitude regarding its necessity, safety, and purchase without prejudice. It is necessary to provide information and education to high school students. Additionally, exposure to the irradiated food could be helpful in changing perception and attitude toward irradiated food.

  4. Analysis of high school students' perception and attitude toward irradiated food

    International Nuclear Information System (INIS)

    Choi, Yoon Seok; Han, Eun Ok

    2014-01-01

    We chose high school students, who are expected to show significant response to education, to try to understand perception and behavior toward irradiated food, and derive evidential materials for education. High school students who had ever acquired information or received education on irradiated food, and students who had ever purchased or eaten irradiated food, tended to have aproper attitude regarding its necessity, safety, and purchase without prejudice. It is necessary to provide information and education to high school students. Additionally, exposure to the irradiated food could be helpful in changing perception and attitude toward irradiated food

  5. Investigating How to Align Schools' Marketing Environments With Federal Standards for Competitive Foods.

    Science.gov (United States)

    Polacsek, Michele; O'Brien, Liam M; Pratt, Elizabeth; Whatley-Blum, Janet; Adler, Sabrina

    2017-03-01

    Limiting food and beverage marketing to children is a promising approach to influence children's nutrition behavior. School-based marketing influences nutrition behavior and studies have consistently found marketing for nonnutritious foods and beverages in schools. No studies have examined the resources necessary to align school marketing environments with federal school nutrition standards. The purpose of this study was to determine how to improve school marketing environments so that they align with new federal competitive food nutrition standards. We assessed food marketing environments in 3 Portland, Maine schools using the Food and Beverage Marketing Survey (FBMS) and provided technical assistance to bring their marketing environments into conformity with the federal competitive food regulations, tracking resources and strategies for marketing removal. Noncompliant marketing was significantly reduced pre- to postintervention. Intervention strategies were facilitated by the School Health Coordinator and school-based wellness teams. Low monetary resources were required to remove marketing not compliant with federal nutrition standards for foods sold in schools. Several key challenges remain to sustain efforts. This study provides timely information for policymakers to support crafting policies that address the realities of school nutrition environments and universal enforcement challenges. © 2017, American School Health Association.

  6. Observation of High School Students' Food Handling Behaviors: Do They Improve following a Food Safety Education Intervention?

    Science.gov (United States)

    Diplock, Kenneth J; Dubin, Joel A; Leatherdale, Scott T; Hammond, David; Jones-Bitton, Andria; Majowicz, Shannon E

    2018-06-01

    Youth are a key audience for food safety education. They often engage in risky food handling behaviors, prepare food for others, and have limited experience and knowledge of safe food handling practices. Our goal was to investigate the effectiveness of an existing food handler training program for improving safe food handling behaviors among high school students in Ontario, Canada. However, because no schools agreed to provide control groups, we evaluated whether behaviors changed following delivery of the intervention program and whether changes were sustained over the school term. We measured 32 food safety behaviors, before the intervention and at 2-week and 3-month follow-up evaluations by in-person observations of students ( n = 119) enrolled in grade 10 and 12 Food and Nutrition classes ( n = 8) and who individually prepared recipes. We examined within-student changes in behaviors across the three time points, using mixed effects regression models to model trends in the total food handling score (of a possible 32 behaviors) and subscores for "clean" (17 behaviors), "separate" (14 behaviors), and "cook" (1 behavior), adjusting for student characteristics. At baseline, students ( n = 108) averaged 49.1% (15.7 of 32 behaviors; standard deviation = 5.8) correct food handling behaviors, and only 5.5% (6) of the 108 students used a food thermometer to check the doneness of the chicken (the "cook" behavior). All four behavior score types increased significantly ∼2 weeks postintervention and remained unchanged ∼3 months later. Student characteristics (e.g., having taken a prior food handling course) were not significant predictors of the total number of correctly performed food handling behaviors or of the "clean" or "separate" behaviors, working or volunteering in a food service establishment was the only characteristic significantly associated with food thermometer use (i.e., "cook"). Despite the significant increase in correct behaviors, students continued to

  7. Nutrition Services and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2006

    Science.gov (United States)

    O'Toole, Terrence P.; Anderson, Susan; Miller, Clare; Guthrie, Joanne

    2007-01-01

    Background: Schools are in a unique position to promote healthy dietary behaviors and help ensure appropriate nutrient intake. This article describes the characteristics of both school nutrition services and the foods and beverages sold outside of the school meals program in the United States, including state- and district-level policies and…

  8. Nutrition Quality of US School Snack Foods: A First Look at 2011-2014 Bid Records in 8 School Districts

    Science.gov (United States)

    Wang, Y. Claire; Hsiao, Amber; Chamberlin, Peter; Largay, McKenzie; Archibald, Abbie; Malone, Andrew; Stevelos, JoAnn

    2017-01-01

    Background:As part of the Healthy, Hunger-Free Kids Act, snacks, and desserts sold in K-12 schools as of the 2014-2015 school year are required to meet the "Smart Snacks" nutritional guidelines. Although studies exist in tracking progress in local and national efforts, the proportion of snack food procured by school districts compliant…

  9. School food environment: Quality and advertisement frequency of child-oriented packaged products within walking distance of public schools.

    Science.gov (United States)

    Missbach, Benjamin; Pachschwöll, Caterina; Kuchling, Daniel; König, Jürgen

    2017-06-01

    Food marketing for children is a major concern for public health nutrition and many schools make efforts to increase healthy eating. Food environments surrounding schools in urban areas may undermine these efforts for healthy nutrition within school programs. Our study aim is to describe the nutrition environment within walking distance of schools in terms of food quality and food marketing and to explore the degree to which elements of the nutrition environment varies by proximity to schools. In a cross-sectional study, we analyzed the surrounding food environments of a convenience sample of 46 target schools within 950m walking distance in 7 different urban districts across Vienna, Austria. In total, we analyzed data from 67 fast food outlets and 54 supermarkets analyzing a total of 43.129 packaged snack food and beverage products, from which 85% were for adults and 15% of the products were child-oriented. Proximity to the schools did not affect the availability of child-oriented products and dedicated food advertisements for children. After applying nutrient profiling using the Nutrient Profiling Model (NPM) on child-oriented products, results showed that 15.8% of the packaged snack food were categorized as "healthy" foods and 84.2% as "less healthy"; for beverages 65.7% were categorized as "healthy" and 34.3% as "less healthy". In conclusion, our results show that child-oriented snacks are not more frequently advertised around schools but substantially lack in nutritional quality with the potential to undermine efforts for promoting healthy eating practices within schools.

  10. School food environment: Quality and advertisement frequency of child-oriented packaged products within walking distance of public schools

    Directory of Open Access Journals (Sweden)

    Benjamin Missbach

    2017-06-01

    Full Text Available Food marketing for children is a major concern for public health nutrition and many schools make efforts to increase healthy eating. Food environments surrounding schools in urban areas may undermine these efforts for healthy nutrition within school programs. Our study aim is to describe the nutrition environment within walking distance of schools in terms of food quality and food marketing and to explore the degree to which elements of the nutrition environment varies by proximity to schools. In a cross-sectional study, we analyzed the surrounding food environments of a convenience sample of 46 target schools within 950m walking distance in 7 different urban districts across Vienna, Austria. In total, we analyzed data from 67 fast food outlets and 54 supermarkets analyzing a total of 43.129 packaged snack food and beverage products, from which 85% were for adults and 15% of the products were child-oriented. Proximity to the schools did not affect the availability of child-oriented products and dedicated food advertisements for children. After applying nutrient profiling using the Nutrient Profiling Model (NPM on child-oriented products, results showed that 15.8% of the packaged snack food were categorized as “healthy” foods and 84.2% as “less healthy”; for beverages 65.7% were categorized as “healthy” and 34.3% as “less healthy”. In conclusion, our results show that child-oriented snacks are not more frequently advertised around schools but substantially lack in nutritional quality with the potential to undermine efforts for promoting healthy eating practices within schools.

  11. Does organic school food service provide more healthy eating environments than their non organic counterparts?

    DEFF Research Database (Denmark)

    He, Chen; Mikkelsen, Bent Egberg

    Organic food strategies are increasingly developing within European school food services at the same time as these services are being involved in measures aiming at promoting healthy eating at school and counter acting obesity. Schools have an important role to play in teaching children fundamental...... as sustainable consumption strategies are contributing to shaping the future school food culture. It is therefore imperative to study how these changes in agendas influences each other and to study the associations between healthy eating and organic supply strategies at school....... life skills, including good food habits according to a number of authoritative policy papers from Council of Europe, the WHO and the EU platform. Although there are great national differences, European school food culture seems to be in a transitional state in which both healthy eating as well...

  12. Do Adolescents Who Live or Go to School Near Fast Food Restaurants Eat More Frequently From Fast Food Restaurants?

    Science.gov (United States)

    Forsyth, Ann; Wall, Melanie; Larson, Nicole; Story, Mary; Neumark-Sztainer, Dianne

    2012-01-01

    This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents’ eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2,724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic, and Native American adolescents lived near more fast food restaurants than white and Asian adolescents and also ate at fast food restaurants more often. After controlling for individual-level socio-demographics, adolescent males living near high numbers fast food restaurants ate more frequently from these venues compared to their peers. PMID:23064515

  13. How the Nutritional Foods in the Schools Committee of the Sudbury Board of Education Developed a Food Services Policy.

    Science.gov (United States)

    Yackman, Bernardine

    This paper chronicles the attempt by the Sudbury Board of Education (Ontario) to minimize the addiction of the children and teenagers in its schools to "junk foods." The plan involved the teaching of good eating habits and the principles of nutrition in food choices. The program used a variety of pedagogical and merchandising strategies to effect…

  14. Effects of school meals with weekly fish servings on vitamin D status in Danish children: secondary outcomes from the OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet) School Meal Study

    DEFF Research Database (Denmark)

    Petersen, Rikke A.; Damsgaard, Camilla T; Dalskov, Stine-Mathilde

    2015-01-01

    Children's vitamin D intake and status can be optimised to meet recommendations. We investigated if nutritionally balanced school meals with weekly fish servings affected serum 25-hydroxyvitamin D (25(OH)D) and markers related to bone in 8- to 11-year-old Danish children. We conducted an explorat...

  15. Current practices in library/informatics instruction in academic libraries serving medical schools in the Western United States: a three-phase action research study.

    Science.gov (United States)

    Eldredge, Jonathan D; Heskett, Karen M; Henner, Terry; Tan, Josephine P

    2013-09-04

    To conduct a systematic assessment of library and informatics training at accredited Western U.S. medical schools. To provide a structured description of core practices, detect trends through comparisons across institutions, and to identify innovative training approaches at the medical schools. Action research study pursued through three phases. The first phase used inductive analysis on reported library and informatics skills training via publicly-facing websites at accredited medical schools and the academic health sciences libraries serving those medical schools. Phase Two consisted of a survey of the librarians who provide this training to undergraduate medical education students at the Western U.S. medical schools. The survey revealed gaps in forming a complete picture of current practices, thereby generating additional questions that were answered through the Phase Three in-depth interviews. Publicly-facing websites reviewed in Phase One offered uneven information about library and informatics training at Western U.S. medical schools. The Phase Two survey resulted in a 77% response rate. The survey produced a clearer picture of current practices of library and informatics training. The survey also determined the readiness of medical students to pass certain aspects of the United States Medical Licensure Exam. Most librarians interacted with medical school curricular leaders through either curricula committees or through individual contacts. Librarians averaged three (3) interventions for training within the four-year curricula with greatest emphasis upon the first and third years. Library/informatics training was integrated fully into the respective curricula in almost all cases. Most training involved active learning approaches, specifically within Problem-Based Learning or Evidence-Based Medicine contexts. The Phase Three interviews revealed that librarians are engaged with the medical schools' curricular leaders, they are respected for their knowledge and

  16. Effectiveness of school food environment policies on children's dietary behaviors: A systematic review and meta-analysis.

    Science.gov (United States)

    Micha, Renata; Karageorgou, Dimitra; Bakogianni, Ioanna; Trichia, Eirini; Whitsel, Laurie P; Story, Mary; Peñalvo, Jose L; Mozaffarian, Dariush

    2018-01-01

    School food environment policies may be a critical tool to promote healthy diets in children, yet their effectiveness remains unclear. To systematically review and quantify the impact of school food environment policies on dietary habits, adiposity, and metabolic risk in children. We systematically searched online databases for randomized or quasi-experimental interventions assessing effects of school food environment policies on children's dietary habits, adiposity, or metabolic risk factors. Data were extracted independently and in duplicate, and pooled using inverse-variance random-effects meta-analysis. Habitual (within+outside school) dietary intakes were the primary outcome. Heterogeneity was explored using meta-regression and subgroup analysis. Funnel plots, Begg's and Egger's test evaluated potential publication bias. From 6,636 abstracts, 91 interventions (55 in US/Canada, 36 in Europe/New Zealand) were included, on direct provision of healthful foods/beverages (N = 39 studies), competitive food/beverage standards (N = 29), and school meal standards (N = 39) (some interventions assessed multiple policies). Direct provision policies, which largely targeted fruits and vegetables, increased consumption of fruits by 0.27 servings/d (n = 15 estimates (95%CI: 0.17, 0.36)) and combined fruits and vegetables by 0.28 servings/d (n = 16 (0.17, 0.40)); with a slight impact on vegetables (n = 11; 0.04 (0.01, 0.08)), and no effects on total calories (n = 6; -56 kcal/d (-174, 62)). In interventions targeting water, habitual intake was unchanged (n = 3; 0.33 glasses/d (-0.27, 0.93)). Competitive food/beverage standards reduced sugar-sweetened beverage intake by 0.18 servings/d (n = 3 (-0.31, -0.05)); and unhealthy snacks by 0.17 servings/d (n = 2 (-0.22, -0.13)), without effects on total calories (n = 5; -79 kcal/d (-179, 21)). School meal standards (mainly lunch) increased fruit intake (n = 2; 0.76 servings/d (0.37, 1.16)) and reduced total fat (-1.49%energy; n = 6 (-2

  17. Effectiveness of school food environment policies on children’s dietary behaviors: A systematic review and meta-analysis

    Science.gov (United States)

    Bakogianni, Ioanna; Trichia, Eirini; Whitsel, Laurie P.; Story, Mary; Peñalvo, Jose L.; Mozaffarian, Dariush

    2018-01-01

    Background School food environment policies may be a critical tool to promote healthy diets in children, yet their effectiveness remains unclear. Objective To systematically review and quantify the impact of school food environment policies on dietary habits, adiposity, and metabolic risk in children. Methods We systematically searched online databases for randomized or quasi-experimental interventions assessing effects of school food environment policies on children’s dietary habits, adiposity, or metabolic risk factors. Data were extracted independently and in duplicate, and pooled using inverse-variance random-effects meta-analysis. Habitual (within+outside school) dietary intakes were the primary outcome. Heterogeneity was explored using meta-regression and subgroup analysis. Funnel plots, Begg’s and Egger’s test evaluated potential publication bias. Results From 6,636 abstracts, 91 interventions (55 in US/Canada, 36 in Europe/New Zealand) were included, on direct provision of healthful foods/beverages (N = 39 studies), competitive food/beverage standards (N = 29), and school meal standards (N = 39) (some interventions assessed multiple policies). Direct provision policies, which largely targeted fruits and vegetables, increased consumption of fruits by 0.27 servings/d (n = 15 estimates (95%CI: 0.17, 0.36)) and combined fruits and vegetables by 0.28 servings/d (n = 16 (0.17, 0.40)); with a slight impact on vegetables (n = 11; 0.04 (0.01, 0.08)), and no effects on total calories (n = 6; -56 kcal/d (-174, 62)). In interventions targeting water, habitual intake was unchanged (n = 3; 0.33 glasses/d (-0.27, 0.93)). Competitive food/beverage standards reduced sugar-sweetened beverage intake by 0.18 servings/d (n = 3 (-0.31, -0.05)); and unhealthy snacks by 0.17 servings/d (n = 2 (-0.22, -0.13)), without effects on total calories (n = 5; -79 kcal/d (-179, 21)). School meal standards (mainly lunch) increased fruit intake (n = 2; 0.76 servings/d (0.37, 1.16)) and

  18. Availability of processed foods in the perimeter of public schools in urban areas.

    Science.gov (United States)

    Leite, Fernanda Helena Marrocos; Oliveira, Maria Aparecida de; Cremm, Elena Carvalho; Abreu, Débora Silva Costa de; Maron, Luana Rieffe; Martins, Paula Andrea

    2012-07-01

    To assess the availability of food in relation to their degree of industrial processing and the types of food stores in the perimeters of elementary schools. This is a cross-sectional study. 82 food stores located within a 500 m radius buffer of three public schools located in three distinct regions with different socioeconomic levels in the municipality of Santos, state of São Paulo, Brazil, were assessed. All streets within a 500-meter radius of the schools were covered, geographic coordinates were recorded and information about the stores and food items available were collected by direct observation and interview with store managers. Available food items were classified in relation to their degree of industrial processing as ultra-processed foods and minimally processed foods. Kernel's density maps were used to assess the degree of agglomeration of stores near the schools. The stores that offered mostly ultra-processed foods were significantly closer to schools than those who offered mostly minimally processed foods. There was a significant difference between the availability of processed food in different types of stores and between the three regions assessed. The data found by this work evidence that children who attend the three public schools assessed are exposed to an environment that encourages the consumption of ultra-processed foods through easier access of these products in the studied stores.

  19. Foods Sold in School Vending Machines are Associated with Overall Student Dietary Intake

    Science.gov (United States)

    Rovner, Alisha J.; Nansel, Tonja R.; Wang, Jing; Iannotti, Ronald J.

    2010-01-01

    Purpose To examine the association between foods sold in school vending machines and students’ dietary behaviors. Methods The 2005-2006 US Health Behavior in School Aged Children (HBSC) survey was administered to 6th to 10th graders and school administrators. Students’ dietary intake was estimated with a brief food frequency measure. Administrators completed questions about foods sold in vending machines. For each food intake behavior, a multilevel regression analysis modeled students (level 1) nested within schools (level 2), with the corresponding food sold in vending machines as the main predictor. Control variables included gender, grade, family affluence and school poverty. Analyses were conducted separately for 6th to 8th and 9th to 10th grades. Results Eighty-three percent of schools (152 schools, 5,930 students) had vending machines which primarily sold foods of minimal nutritional values (soft drinks, chips and sweets). In younger grades, availability of fruits/vegetables and chocolate/sweets was positively related to the corresponding food intake, with vending machine content and school poverty explaining 70.6% of between-school variation in fruit/vegetable consumption, and 71.7% in sweets consumption. In older grades, there was no significant effect of foods available in vending machines on reported consumption of those foods. Conclusions Vending machines are widely available in US public schools. In younger grades, school vending machines were related to students’ diets positively or negatively, depending on what was sold in them. Schools are in a powerful position to influence children’s diets; therefore attention to foods sold in them is necessary in order to try to improve children’s diets. PMID:21185519

  20. Direct Effects of the Home, School, and Consumer Food Environments on the Association between Food Purchasing Patterns and Dietary Intake among Rural Adolescents in Kentucky and North Carolina, 2017

    Directory of Open Access Journals (Sweden)

    Alison Gustafson

    2017-10-01

    Full Text Available Background: Obesity rates are higher among rural versus urban adolescents. To examine possible mechanisms for the rural-urban adolescent obesity disparity, we examined the direct and indirect effects of food purchasing patterns, and the home, school, and consumer food environments on dietary intake among rural adolescents. Methods: A baseline survey was conducted among adolescents in eight rural high schools (four in Eastern Kentucky, and four in Eastern North Carolina. Participants answered questions about food purchasing patterns, dietary intake, home food availability, and demographics. The school and consumer food environments were assessed using validated measures from the School Meals Cost Study (United States Department of Agriculture-Mathematica and the Nutrition Environment Measurement Survey for Stores, Restaurants, and Corner Stores. Results: Of 432 adolescents, 55% were normal weight, 24% were overweight, and 21% were obese. There was a direct association between unhealthy food purchasing patterns (shopping frequently at gas stations, fast food, and dollar stores and consuming more added sugars, when compared to those with a healthy shopping pattern (shopping less frequently at gas stations, fast food, and dollar stores [Odds Ratio = 2.41 (95% CI (confidence interval 0.99, 3.82]. Those who reported always having fruits and vegetables in the home consumed more servings of fruits and vegetables [OR = 0.31 cups (95% CI 0.22, 0.44] compared to those who reported never having fruits and vegetables in the home. Adolescents attending a school with a low healthy food availability score consumed fewer servings of fruits and vegetables [−0.001 (95% CI −0.001, 0.0001] compared to those attending a school with a high healthy food availability score. Conclusions: There are direct associations between food purchasing patterns, the home and school food environments, and dietary intake among rural adolescents. These cross-sectional results

  1. Unhealthy and healthy food consumption inside and outside of the school by pre-school and elementary school Mexican children in Tijuana, Mexico.

    Science.gov (United States)

    Vargas, Lilian; Jiménez-Cruz, Arturo; Bacardí-Gascón, Montserrat

    2013-12-01

    Food from lunch packs (LP) or food available inside and outside of school can play an important role in the development of obesity. The purpose of this study was to evaluate the LP of elementary school (ES) and preschool children (PS) in Tijuana, and the foods available to them inside and outside of school. Eight public schools participated in the study. A random sample of all the groups from a school district was conducted. A questionnaire was administered to children in first through sixth grade (ES) and to the parents of PS. LP and food available inside and outside of the school were classified as healthy, unhealthy, and adequate according to the guidelines set forth by the Secretariat of Health. A total of 2,716 questionnaires were administered and the content of 648 LP was assessed. It was observed that 99% of PS had LP prepared at home, a higher percentage than ES. None of the LP of the ES was classified as healthy, and 1% was classified as adequate. Among PS, 21% of the LP were classified as healthy and 6% as adequate. More than half of the children recognized the brand name of foods high in fat, salt, and added sugar available inside and outside of school grounds. Most of the LP of ES and PS and the foods available inside and outside of school were unhealthy and inadequate. A strategy to prevent the availability of unhealthy and inadequate food in LP and foods available inside and outside schools is recommended.

  2. A Pricing Strategy To Promote Sales of Lower Fat Foods in High School Cafeterias: Acceptability and Sensitivity Analysis.

    Science.gov (United States)

    Hannan, Peter; French, Simone A.; Story, Mary; Fulkerson, Jayne A.

    2002-01-01

    Examined the purchase patterns of seven targeted foods under conditions in which prices of three high-fat foods were raised and prices of four low-fat foods were lowered in a high school cafeteria over 1 school year. Data collected on food sales and revenues supported the feasibility of a pricing strategy that offered low-fat foods at lower prices…

  3. Food and drink purchasing habits out of school at lunchtime: a national survey of secondary school pupils in Scotland.

    Science.gov (United States)

    Macdiarmid, Jennie I; Wills, Wendy J; Masson, Lindsey F; Craig, Leone C A; Bromley, Catherine; McNeill, Geraldine

    2015-08-04

    Food and drink purchasing habits of pupils out of school at lunchtime may be contributing to poor dietary intakes and overweight and obesity. The aim of this study was to identify the places from which purchases were made, types of food and drinks purchased and, the reasons for purchasing food or drinks out of school. A survey of the food and drinks purchasing habits of secondary school pupils (11-16 yrs) out of school at lunchtime was conducted in Scotland in 2010. A face-to-face interview and a self-completion questionnaire was designed to identify the food outlets used at lunchtime, types of food and drinks purchased and pupils' reasons for purchasing food or drinks out of school. Height and weight were measured and BMI centiles used to classify pupils as normal weight, overweight or obese. Results were compared by age group, sex, BMI group and level of socio-economic deprivation. Of the 612 pupils who completed the survey, 97 % reported having access to places selling food or drinks out of school at lunchtime, and of these 63 % made purchases. A higher proportion of pupils from more deprived areas reported purchasing food or drinks out of school, but the proportion making purchases did not differ significantly by sex or BMI group. Supermarkets were the outlets from which pupils reported most often making purchases, with fewer purchasing food or drinks from fast food takeaways, and this did not differ significantly by socio-economic deprivation. Reasons for making purchases included availability of preferred food and drinks, some of which are restricted for sale in schools, and social reasons, such as wanting to be with friends. Sandwiches and non-diet soft drinks were items most commonly purchased, followed by confectionery and diet soft drinks. However, less than 10 % of all the secondary school pupils reported purchasing these foods every day. Supermarkets, not just fast food outlets, should be considered when developing strategies to improve the dietary

  4. Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools.

    Science.gov (United States)

    Behrens, Timothy K; Liebert, Mina L; Peterson, Hannah J; Howard Smith, Jennifer; Sutliffe, Jay T; Day, Aubrey; Mack, Jodi

    2018-05-01

    The purpose of this study is to examine the impact of a districtwide food best practices and preparation changes in elementary schools lunches, implemented as part of the LiveWell@School childhood obesity program, funded by LiveWell Colorado/Kaiser Permanente Community Health Initiative. Longitudinal study examining how school changes in best practices for food preparation impacted the types of side items offered from 2009 to 2015 in elementary school cafeterias in a high-need school district in southern Colorado. Specifically, this study examined changes in side items (fruits, vegetables, potatoes, breads, and desserts). In Phase 1 (2009-2010), baseline data were collected. During Phase 2 (2010-2011), breaded and processed foods (e.g., frozen nuggets, pre-packaged pizza) were removed and school chefs were trained on scratch cooking methods. Phase 3 (2011-2012) saw an increased use of fresh/frozen fruits and vegetables after a new commodity order. During Phase 4 (2013-2015), chef consulting and training took place. The frequency of side offerings was tracked across phases. Analyses were completed in Fall 2016. Because of limited sample sizes, data from Phases 2 to 4 (intervention phases) were combined for potatoes and desserts. Descriptive statistics were calculated. After adjusting for length of time for each phase, Pearson chi-square tests were conducted to examine changes in offerings of side items by phase. Fresh fruit offerings increased and canned fruit decreased in Phases 1-4 (p=0.001). A significant difference was observed for vegetables (p=0.001), with raw and steamed vegetables increasing and canned vegetables decreasing from Phase 1 to 4. Fresh potatoes (low in sodium) increased and fried potatoes (high in sodium) decreased from Phase 1 to Phases 2-4 (p=0.001). Breads were eliminated entirely in Phase 2, and dessert changes were not significant (p=0.927). This approach to promoting healthier lunch sides is a promising paradigm for improving elementary

  5. Differences in Food and Beverage Marketing Policies and Practices in US School Districts, by Demographic Characteristics of School Districts, 2012

    Science.gov (United States)

    Michael, Shannon; Brener, Nancy D.; Coffield, Edward; Kingsley, Beverly S.; Zytnick, Deena; Blanck, Heidi

    2016-01-01

    Introduction Foods and beverages marketed in schools are typically of poor nutritional value. School districts may adopt policies and practices to restrict marketing of unhealthful foods and to promote healthful choices. Students’ exposure to marketing practices differ by school demographics, but these differences have not yet been examined by district characteristics. Methods We analyzed data from the 2012 School Health Policies and Practices Study to examine how food and beverage marketing and promotion policies and practices varied by district characteristics such as metropolitan status, size, and percentage of non-Hispanic white students. Results Most practices varied significantly by district size: a higher percentage of large districts than small or medium-sized districts restricted marketing of unhealthful foods and promoted healthful options. Compared with districts whose student populations were majority (>50%) non-Hispanic white, a higher percentage of districts whose student populations were minority non-Hispanic white (≤50% non-Hispanic white) prohibited advertising of soft drinks in school buildings and on school grounds, made school meal menus available to students, and provided families with information on school nutrition programs. Compared with suburban and rural districts, a higher percentage of urban districts prohibited the sale of soft drinks on school grounds and used several practices to promote healthful options. Conclusion Preliminary findings showing significant associations between district demographics and marketing policies and practices can be used to help states direct resources, training, and technical assistance to address food and beverage marketing and promotion to districts most in need of improvement. PMID:27978408

  6. Differences in Food and Beverage Marketing Policies and Practices in US School Districts, by Demographic Characteristics of School Districts, 2012.

    Science.gov (United States)

    Merlo, Caitlin L; Michael, Shannon; Brener, Nancy D; Coffield, Edward; Kingsley, Beverly S; Zytnick, Deena; Blanck, Heidi

    2016-12-15

    Foods and beverages marketed in schools are typically of poor nutritional value. School districts may adopt policies and practices to restrict marketing of unhealthful foods and to promote healthful choices. Students' exposure to marketing practices differ by school demographics, but these differences have not yet been examined by district characteristics. We analyzed data from the 2012 School Health Policies and Practices Study to examine how food and beverage marketing and promotion policies and practices varied by district characteristics such as metropolitan status, size, and percentage of non-Hispanic white students. Most practices varied significantly by district size: a higher percentage of large districts than small or medium-sized districts restricted marketing of unhealthful foods and promoted healthful options. Compared with districts whose student populations were majority (>50%) non-Hispanic white, a higher percentage of districts whose student populations were minority non-Hispanic white (≤50% non-Hispanic white) prohibited advertising of soft drinks in school buildings and on school grounds, made school meal menus available to students, and provided families with information on school nutrition programs. Compared with suburban and rural districts, a higher percentage of urban districts prohibited the sale of soft drinks on school grounds and used several practices to promote healthful options. Preliminary findings showing significant associations between district demographics and marketing policies and practices can be used to help states direct resources, training, and technical assistance to address food and beverage marketing and promotion to districts most in need of improvement.

  7. Identifying Sources of Children’s Consumption of Junk Food in Boston After-School Programs, April–May 2011

    Science.gov (United States)

    Austin, S. Bryn; Cradock, Angie L.; Giles, Catherine M.; Lee, Rebekka M.; Davison, Kirsten K.; Gortmaker, Steven L.

    2014-01-01

    Introduction Little is known about how the nutrition environment in after-school settings may affect children’s dietary intake. We measured the nutritional quality of after-school snacks provided by programs participating in the National School Lunch Program or the Child and Adult Care Food Program and compared them with snacks brought from home or purchased elsewhere (nonprogram snacks). We quantified the effect of nonprogram snacks on the dietary intake of children who also received program-provided snacks during after-school time. Our study objective was to determine how different sources of snacks affect children’s snack consumption in after-school settings. Methods We recorded snacks served to and brought in by 298 children in 18 after-school programs in Boston, Massachusetts, on 5 program days in April and May 2011. We measured children’s snack consumption on 2 program days using a validated observation protocol. We then calculated within-child change-in-change models to estimate the effect of nonprogram snacks on children’s dietary intake after school. Results Nonprogram snacks contained more sugary beverages and candy than program-provided snacks. Having a nonprogram snack was associated with significantly higher consumption of total calories (+114.7 kcal, P snack period. Conclusion On days when children brought their own after-school snack, they consumed more salty and sugary foods and nearly twice as many calories than on days when they consumed only program-provided snacks. Policy strategies limiting nonprogram snacks or setting nutritional standards for them in after-school settings should be explored further as a way to promote child health. PMID:25412028

  8. Successes and Challenges in School Meal Reform: Qualitative Insights from Food Service Directors

    Science.gov (United States)

    Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie

    2017-01-01

    Background: The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards to increase healthy food offerings. A critical stakeholder in the implementation of standards is Food Service Directors (FSDs). We sought to examine FSDs' perspectives on revised school meal standards to…

  9. Food Preservation Manual: A Guide for School-Community Canneries in Virginia.

    Science.gov (United States)

    Lee, Jasper S., Ed.; Wood, Charles B.

    The manual was intended primarily for use by lay instructors and assistants involved in the daily operation of school-community canneries under the supervision of a high school agricultural education instructor. The first half deals in detail with the fundamentals of food preparation and cannery operation. Food preservation by canning, sanitation…

  10. As Food Prices Rise, Setting Menus Is Cause of Heartburn for Schools

    Science.gov (United States)

    Samuels, Christina A.

    2008-01-01

    With food and fuel prices increasing sharply, food and nutrition directors in school districts around the country are finding themselves facing some uncomfortable choices. In some districts, school lunch menus are being pared down to fewer selections, instead of the array of healthy options districts would like to offer. In other areas, canned and…

  11. Understanding the Concept of Food Sovereignty Using the Ghana School Feeding Program

    NARCIS (Netherlands)

    Quaye, W.; Ruivenkamp, G.T.P.; Frempong, G.; Essegbey, G.

    2010-01-01

    This article deepens the understanding of the emerging food sovereignty concept using a case study of a home-grown school feeding programme that promotes local food demand - supply linkages. A school feeding programme in four selected districts in Ghana is analysed with respect to community

  12. Competitive Food Sales in Schools and Childhood Obesity: A Longitudinal Study

    Science.gov (United States)

    Van Hook, Jennifer; Altman, Claire E.

    2012-01-01

    The vast majority of American middle schools and high schools sell what are known as "competitive foods," such as soft drinks, candy bars, and chips, to children. The relationship between consumption of sugar-sweetened drinks and snacks and childhood obesity is well established, but it remains unknown whether competitive food sales in…

  13. Guidelines for Managing Life-Threatening Food Allergies in Massachusetts Schools

    Science.gov (United States)

    Sheetz, Anne H.; Goldman, Patricia G.; Millett, Kathleen; Franks, Jane C.; McIntyre, C. Lynne; Carroll, Constance R.; Gorak, Diane; Harrison, Christanne Smith; Carrick, Michele Abu

    2004-01-01

    During the past decade, prevalence of food allergies among children increased. Caring for children with life-threatening food allergies has become a major challenge for school personnel Prior to 2002, Massachusetts did not provide clear guidelines to assist schools in providing a safe environment for these children and preparing for an emergency…

  14. Investigating How to Align Schools' Marketing Environments with Federal Standards for Competitive Foods

    Science.gov (United States)

    Polacsek, Michele; O'Brien, Liam M.; Pratt, Elizabeth; Whatley-Blum, Janet; Adler, Sabrina

    2017-01-01

    Background: Limiting food and beverage marketing to children is a promising approach to influence children's nutrition behavior. School-based marketing influences nutrition behavior and studies have consistently found marketing for nonnutritious foods and beverages in schools. No studies have examined the resources necessary to align school…

  15. The opportunity of tracking food waste in school canteens: Guidelines for self-assessment.

    Science.gov (United States)

    Derqui, Belén; Fernandez, Vicenc

    2017-11-01

    Reducing food waste is one of the key challenges of the food system and addressing it in the institutional catering industry can be a quick win. In particular, school canteens are a significant source of food waste and therefore embody a great opportunity to address food waste. The goal of our research is the development of guidelines for audit and self-assessment in measuring and managing food waste produced at school canteens. The purpose of the tool is to standardise food waste audits to be executed either by scholars, school staff or by catering companies with the objective of measuring and reducing food waste at schools. We performed a research among public and private schools and catering companies from which we obtained the key performance indicators to be measured and then pilot-tested the resulting tool in four schools with over 2900 pupil participants, measuring plate waste from over 10,000 trays. This tool will help managers in their efforts towards more sustainable organisations at the same time as the standardisation of food waste audits will provide researchers with comparable data. The study suggests that although there is low awareness on the amount of food wasted at school canteens, managers and staff are highly interested in the topic and would be willing to implement audits and reduction measures. The case study also showed that our tool is easy to implement and not disruptive. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Promoting the Purchase of Low-Calorie Foods from School Vending Machines: A Cluster-Randomized Controlled Study

    Science.gov (United States)

    Kocken, Paul L.; Eeuwijk, Jennifer; van Kesteren, Nicole M.C.; Dusseldorp, Elise; Buijs, Goof; Bassa-Dafesh, Zeina; Snel, Jeltje

    2012-01-01

    Background: Vending machines account for food sales and revenue in schools. We examined 3 strategies for promoting the sale of lower-calorie food products from vending machines in high schools in the Netherlands. Methods: A school-based randomized controlled trial was conducted in 13 experimental schools and 15 control schools. Three strategies…

  17. State but not District Nutrition Policies Are Associated with Less Junk Food in Vending Machines and School Stores in US Public Schools

    Science.gov (United States)

    KUBIK, MARTHA Y.; WALL, MELANIE; SHEN, LIJUAN; NANNEY, MARILYN S.; NELSON, TOBEN F.; LASKA, MELISSA N.; STORY, MARY

    2012-01-01

    Background Policy that targets the school food environment has been advanced as one way to increase the availability of healthy food at schools and healthy food choice by students. Although both state- and district-level policy initiatives have focused on school nutrition standards, it remains to be seen whether these policies translate into healthy food practices at the school level, where student behavior will be impacted. Objective To examine whether state- and district-level nutrition policies addressing junk food in school vending machines and school stores were associated with less junk food in school vending machines and school stores. Junk food was defined as foods and beverages with low nutrient density that provide calories primarily through fats and added sugars. Design A cross-sectional study design was used to assess self-report data collected by computer-assisted telephone interviews or self-administered mail questionnaires from state-, district-, and school-level respondents participating in the School Health Policies and Programs Study 2006. The School Health Policies and Programs Study, administered every 6 years since 1994 by the Centers for Disease Control and Prevention, is considered the largest, most comprehensive assessment of school health policies and programs in the United States. Subjects/setting A nationally representative sample (n = 563) of public elementary, middle, and high schools was studied. Statistical analysis Logistic regression adjusted for school characteristics, sampling weights, and clustering was used to analyze data. Policies were assessed for strength (required, recommended, neither required nor recommended prohibiting junk food) and whether strength was similar for school vending machines and school stores. Results School vending machines and school stores were more prevalent in high schools (93%) than middle (84%) and elementary (30%) schools. For state policies, elementary schools that required prohibiting junk food

  18. State but not district nutrition policies are associated with less junk food in vending machines and school stores in US public schools.

    Science.gov (United States)

    Kubik, Martha Y; Wall, Melanie; Shen, Lijuan; Nanney, Marilyn S; Nelson, Toben F; Laska, Melissa N; Story, Mary

    2010-07-01

    Policy that targets the school food environment has been advanced as one way to increase the availability of healthy food at schools and healthy food choice by students. Although both state- and district-level policy initiatives have focused on school nutrition standards, it remains to be seen whether these policies translate into healthy food practices at the school level, where student behavior will be impacted. To examine whether state- and district-level nutrition policies addressing junk food in school vending machines and school stores were associated with less junk food in school vending machines and school stores. Junk food was defined as foods and beverages with low nutrient density that provide calories primarily through fats and added sugars. A cross-sectional study design was used to assess self-report data collected by computer-assisted telephone interviews or self-administered mail questionnaires from state-, district-, and school-level respondents participating in the School Health Policies and Programs Study 2006. The School Health Policies and Programs Study, administered every 6 years since 1994 by the Centers for Disease Control and Prevention, is considered the largest, most comprehensive assessment of school health policies and programs in the United States. A nationally representative sample (n=563) of public elementary, middle, and high schools was studied. Logistic regression adjusted for school characteristics, sampling weights, and clustering was used to analyze data. Policies were assessed for strength (required, recommended, neither required nor recommended prohibiting junk food) and whether strength was similar for school vending machines and school stores. School vending machines and school stores were more prevalent in high schools (93%) than middle (84%) and elementary (30%) schools. For state policies, elementary schools that required prohibiting junk food in school vending machines and school stores offered less junk food than

  19. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients.

    Science.gov (United States)

    Adeleye, Bernice; Rachal, Corryn

    2007-07-01

    Dysphagia, or difficulty swallowing, affects an estimated 15 million Americans. Its management may include use of instant food thickener (IFT) to modify beverage consistency to minimize the risk of aspiration and prevent dehydration. However, inconsistencies with the desired viscosity of these thickened liquids occur both within and across product lines for both ready-to-serve commercially packaged prethickened (CPPT) and IFT-thickened beverages. To examine the rheological property differences between CPPT and similar IFT-thickened beverages, and to assess the stability of these products at two temperature ranges using three viscosity measurement techniques. The rheological properties of five CPPT and IFT-thickened beverages at both nectar- and honey-like consistencies were evaluated at 10 degrees C (50 degrees F) and 20 degrees C (68 degrees F) using the line spread, funnel, and viscometry methods. One-way analysis of variance was used for data analysis. When a significant difference was observed, Tukey's test was used to separate the means. Each viscosity measurement technique showed the CPPT nectar- and honey-like consistency beverages were significantly more viscous (Pbeverages at nectar and honey consistencies were almost always more viscous than the National Dysphagia Diet Task Force-defined standards, whereas the IFT-thickened beverages were more frequently within those standards. A reevaluation of the viscosity of CPPT beverages with reference to the National Dysphagia Diet Task Force set standard ranges needs to be considered. A strong need also exists for development of a standard protocol on product labels that includes the expected rheological properties of CPPT and IFT-thickened beverages. To the clinicians, especially registered dietitians, it is an important clinical consideration to recognize that CPPT products may be thicker than IFT-thickened products and also may be more viscous than the National Dysphagia Diet Task Force-defined standards.

  20. The costs and cost-efficiency of providing food through schools in areas of high food insecurity.

    Science.gov (United States)

    Gelli, Aulo; Al-Shaiba, Najeeb; Espejo, Francisco

    2009-03-01

    The provision of food in and through schools has been used to support the education, health, and nutrition of school-aged children. The monitoring of financial inputs into school health and nutrition programs is critical for a number of reasons, including accountability, transparency, and equity. Furthermore, there is a gap in the evidence on the costs, cost-efficiency, and cost-effectiveness of providing food through schools, particularly in areas of high food insecurity. To estimate the programmatic costs and cost-efficiency associated with providing food through schools in food-insecure, developing-country contexts, by analyzing global project data from the World Food Programme (WFP). Project data, including expenditures and number of schoolchildren covered, were collected through project reports and validated through WFP Country Office records. Yearly project costs per schoolchild were standardized over a set number of feeding days and the amount of energy provided by the average ration. Output metrics, such as tonnage, calories, and micronutrient content, were used to assess the cost-efficiency of the different delivery mechanisms. The average yearly expenditure per child, standardized over a 200-day on-site feeding period and an average ration, excluding school-level costs, was US$21.59. The costs varied substantially according to choice of food modality, with fortified biscuits providing the least costly option of about US$11 per year and take-home rations providing the most expensive option at approximately US$52 per year. Comparisons across the different food modalities suggested that fortified biscuits provide the most cost-efficient option in terms of micronutrient delivery (particularly vitamin A and iodine), whereas on-site meals appear to be more efficient in terms of calories delivered. Transportation and logistics costs were the main drivers for the high costs. The choice of program objectives will to a large degree dictate the food modality

  1. What are the key food groups to target for preventing obesity and improving nutrition in schools?

    Science.gov (United States)

    Bell, A C; Swinburn, B A

    2004-02-01

    To determine differences in the contribution of foods and beverages to energy consumed in and out of school, and to compare consumption patterns between school canteen users and noncanteen users. Cross-sectional National Nutrition Survey, 1995. Australia. SUBJECTS ON SCHOOL DAYS: A total of 1656 children aged 5-15 y who had weekday 24-h dietary recall data. An average of 37% of total energy intake was consumed at school. Energy-dense foods and beverages such as fat spreads, packaged snacks, biscuits and fruit/cordial drinks made a greater contribution to energy intake at school compared to out of school (Pfoods and soft drinks contributed 11 and 3% of total energy intake; however, these food groups were mostly consumed out of school. Fruit intake was low and consumption was greater in school. In all, 14% of children purchased food from the canteen and they obtained more energy from fast food, packaged snacks, desserts, milk and confectionary (Pfoods and beverages are over-represented in the Australian school environment. To help prevent obesity and improve nutrition in schools, biscuits, snack bars and fruit/cordial drinks brought from home and fast food, packaged snacks, and confectionary sold at canteens should be replaced with fruit and water.

  2. Food Choice Architecture: An Intervention in a Secondary School and its Impact on Students' Plant-based Food Choices.

    Science.gov (United States)

    Ensaff, Hannah; Homer, Matt; Sahota, Pinki; Braybrook, Debbie; Coan, Susan; McLeod, Helen

    2015-06-02

    With growing evidence for the positive health outcomes associated with a plant-based diet, the study's purpose was to examine the potential of shifting adolescents' food choices towards plant-based foods. Using a real world setting of a school canteen, a set of small changes to the choice architecture was designed and deployed in a secondary school in Yorkshire, England. Focussing on designated food items (whole fruit, fruit salad, vegetarian daily specials, and sandwiches containing salad) the changes were implemented for six weeks. Data collected on students' food choice (218,796 transactions) enabled students' (980 students) selections to be examined. Students' food choice was compared for three periods: baseline (29 weeks); intervention (six weeks); and post-intervention (three weeks). Selection of designated food items significantly increased during the intervention and post-intervention periods, compared to baseline (baseline, 1.4%; intervention 3.0%; post-intervention, 2.2%) χ(2)(2) = 68.1, p food items during the intervention period, compared to baseline. The study's results point to the influence of choice architecture within secondary school settings, and its potential role in improving adolescents' daily food choices.

  3. Food Choice Architecture: An Intervention in a Secondary School and its Impact on Students’ Plant-based Food Choices

    Directory of Open Access Journals (Sweden)

    Hannah Ensaff

    2015-06-01

    Full Text Available With growing evidence for the positive health outcomes associated with a plant-based diet, the study’s purpose was to examine the potential of shifting adolescents’ food choices towards plant-based foods. Using a real world setting of a school canteen, a set of small changes to the choice architecture was designed and deployed in a secondary school in Yorkshire, England. Focussing on designated food items (whole fruit, fruit salad, vegetarian daily specials, and sandwiches containing salad the changes were implemented for six weeks. Data collected on students’ food choice (218,796 transactions enabled students’ (980 students selections to be examined. Students’ food choice was compared for three periods: baseline (29 weeks; intervention (six weeks; and post-intervention (three weeks. Selection of designated food items significantly increased during the intervention and post-intervention periods, compared to baseline (baseline, 1.4%; intervention 3.0%; post-intervention, 2.2% χ2(2 = 68.1, p < 0.001. Logistic regression modelling also revealed the independent effect of the intervention, with students 2.5 times as likely (p < 0.001 to select the designated food items during the intervention period, compared to baseline. The study’s results point to the influence of choice architecture within secondary school settings, and its potential role in improving adolescents’ daily food choices.

  4. School nutritional capacity, resources and practices are associated with availability of food/beverage items in schools.

    Science.gov (United States)

    Mâsse, Louise C; de Niet, Judith E

    2013-02-19

    The school food environment is important to target as less healthful food and beverages are widely available at schools. This study examined whether the availability of specific food/beverage items was associated with a number of school environmental factors. Principals from elementary (n=369) and middle/high schools (n=118) in British Columbia (BC), Canada completed a survey measuring characteristics of the school environment. Our measurement framework integrated constructs from the Theories of Organizational Change and elements from Stillman's Tobacco Policy Framework adapted for obesity prevention. Our measurement framework included assessment of policy institutionalization of nutritional guidelines at the district and school levels, climate, nutritional capacity and resources (nutritional resources and participation in nutritional programs), nutritional practices, and school community support for enacting stricter nutritional guidelines. We used hierarchical mixed-effects logistic regression analyses to examine associations with the availability of fruit, vegetables, pizza/hamburgers/hot dogs, chocolate candy, sugar-sweetened beverages, and french fried potatoes. In elementary schools, fruit and vegetable availability was more likely among schools that have more nutritional resources (OR=6.74 and 5.23, respectively). In addition, fruit availability in elementary schools was highest in schools that participated in the BC School Fruit and Vegetable Nutritional Program and the BC Milk program (OR=4.54 and OR=3.05, respectively). In middle/high schools, having more nutritional resources was associated with vegetable availability only (OR=5.78). Finally, middle/high schools that have healthier nutritional practices (i.e., which align with upcoming provincial/state guidelines) were less likely to have the following food/beverage items available at school: chocolate candy (OR= .80) and sugar-sweetened beverages (OR= .76). School nutritional capacity, resources

  5. School nutritional capacity, resources and practices are associated with availability of food/beverage items in schools

    Science.gov (United States)

    2013-01-01

    Background The school food environment is important to target as less healthful food and beverages are widely available at schools. This study examined whether the availability of specific food/beverage items was associated with a number of school environmental factors. Methods Principals from elementary (n = 369) and middle/high schools (n = 118) in British Columbia (BC), Canada completed a survey measuring characteristics of the school environment. Our measurement framework integrated constructs from the Theories of Organizational Change and elements from Stillman’s Tobacco Policy Framework adapted for obesity prevention. Our measurement framework included assessment of policy institutionalization of nutritional guidelines at the district and school levels, climate, nutritional capacity and resources (nutritional resources and participation in nutritional programs), nutritional practices, and school community support for enacting stricter nutritional guidelines. We used hierarchical mixed-effects logistic regression analyses to examine associations with the availability of fruit, vegetables, pizza/hamburgers/hot dogs, chocolate candy, sugar-sweetened beverages, and french fried potatoes. Results In elementary schools, fruit and vegetable availability was more likely among schools that have more nutritional resources (OR = 6.74 and 5.23, respectively). In addition, fruit availability in elementary schools was highest in schools that participated in the BC School Fruit and Vegetable Nutritional Program and the BC Milk program (OR = 4.54 and OR = 3.05, respectively). In middle/high schools, having more nutritional resources was associated with vegetable availability only (OR = 5.78). Finally, middle/high schools that have healthier nutritional practices (i.e., which align with upcoming provincial/state guidelines) were less likely to have the following food/beverage items available at school: chocolate candy (OR = .80) and sugar

  6. Using education on irradiated foods to change behavior of Korean elementary, middle, and high school students

    OpenAIRE

    Han, Eunok; Kim, Jaerok; Choi, Yoonseok

    2014-01-01

    BACKGROUND/OBJECTIVES Educational interventions targeted food selection perception, knowledge, attitude, and behavior. Education regarding irradiated food was intended to change food selection behavior specific to it. SUBJECTS AND METHODS There were 43 elementary students (35.0%), 45 middle school students (36.6%), and 35 high school students (28.5%). The first step was research design. Educational targets were selected and informed consent was obtained in step two. An initial survey was cond...

  7. Food-related practices and beliefs of rural US elementary and middle school teachers.

    Science.gov (United States)

    Findholt, Nancy E; Izumi, Betty T; Shannon, Jackilen; Nguyen, Thuan

    2016-01-01

    Childhood obesity disproportionately affects rural populations; therefore, promoting healthy eating among rural children is essential. Teachers are important role models for children and can influence children's eating behaviors through their own behaviors and beliefs about food. This study examined the food-related practices and beliefs of rural elementary and middle school teachers. Data were used from the SNACZ study, a school- and community-based trial conducted in rural Oregon. Kindergarten through eighth-grade teachers (n=87), teaching students usually aged 5-14 years, from eight rural school districts completed a baseline survey in November 2012 concerning their classroom food practices, eating behaviors at school, beliefs about the school food environment, and nutrition knowledge. Frequencies of responses to each item were calculated. Nearly all teachers (97.6%) agreed that a healthy school food environment is important, but fewer agreed that teachers' behaviors and the foods available at school influence students' eating behaviors (71.0% and 67.0%, respectively). Nearly 86% of teachers used candy as a reward for students, while 78.2% consumed unhealthy snacks and 42.5% consumed sweetened beverages in the classroom. The results suggest that most rural teachers recognize that having a healthy school food environment is important, but are less aware of factors within the school that influence students' eating behaviors - including their own eating behaviors and classroom food practices - and, perhaps for this reason, many rural teachers engage in classroom practices and behaviors that do not promote healthy eating. Teacher training and expanded school policies that focus on teacher behavior may be needed to ensure a healthier rural school food environment.

  8. Density and type of food retailers surrounding Canadian schools: variations across socioeconomic status.

    Science.gov (United States)

    Seliske, Laura M; Pickett, William; Boyce, William F; Janssen, Ian

    2009-09-01

    Lower socioeconomic status (SES) neighbourhoods may have differential access to food retailers, potentially explaining the varying area-level obesity rates. The food retail environment around 188 schools across Canada was examined, including full-service restaurants, fast food restaurants, sub/sandwich retailers, donut/coffee shops, convenience stores, and grocery stores. School addresses were linked to census data to obtain area-level SES measures. Access to food retailers was generally not associated with the neighbourhood SES in the immediate proximity. Within the broader neighbourhood, lower SES neighbourhoods had access to fewer food retailers of all types. This effect was diminished after taking population density into account.

  9. Food in the Schools, Part I. Options in Education, Program #75.

    Science.gov (United States)

    George Washington Univ., Washington, DC. Inst. for Educational Leadership.

    This document presents the program transcripts of a weekly series broadcast by member stations of National Public Radio. The program focuses on food in the schools. It addresses the following issues: plate waste in Chicago and Dallas; banning junk food and vending machines; the results of a vending machine junk food ban in West Virginia;…

  10. The Role and Status of Food and Nutrition Literacy in Canadian School Curricula

    Science.gov (United States)

    Anderson, Heather; Falkenberg, Thomas

    2016-01-01

    The obesity epidemic in North America has given greater attention to food and nutrition literacy in Canadian schools. However, the review of relevant literature on food and nutrition literacy reveals quite a range of understandings of what such literacy means. This raises the question of what understanding of food and nutrition literacy is…

  11. Food Safety Education for Students and Workers in School Gardens and University Farms

    Science.gov (United States)

    Dzubak, John; Shaw, Angela; Strohbehn, Catherine; Naeve, Linda

    2016-01-01

    The number of school gardens and university farms is increasing in the United States. Produce grown in these venues is often sampled in the classroom or incorporated into the food chain. Food safety education for students and workers is needed to ensure that produce is safe. Two 1-hr food safety curricula were developed to inform K-12 students and…

  12. Development of an Intervention Programme to Encourage High School Students to Stay in School for Lunch Instead of Eating at Nearby Fast-Food Restaurants

    Science.gov (United States)

    Beaulieu, Dominique; Godin, Gaston

    2012-01-01

    Many schools have recently adopted food policies and replaced unhealthy products by healthy foods. Consequently, adolescents are more likely to consume a healthy meal if they stay in school for lunch to eat a meal either prepared at home or purchased in school cafeterias. However, many continue to eat in nearby fast-food restaurants. The present…

  13. Rwsearch on Effective Teaching Materials for “Food Education” in Junior High School

    OpenAIRE

    渡部,佳美; 久山,明生; 三浦,芳助; 瀨山,一正; 西尾,佳代子

    2011-01-01

    Though food education in elementary and jinior high school has been promoted centrally by Nutrition Teachers since the Basic Law of Foof Education was esrablished, effective teaching materiales are yet to be found in the classroom. In Jine and December 2010, in an attempt to develop effective teaching materials for food education in jinior high schools, schools that employ nutrition educators were asked to use developmental teaching material - the “Dietary Habit Step-up Guide” - on an experim...

  14. [Changes in food consumption pattern among Chilean school children after the implementation of a healthy kiosk].

    Science.gov (United States)

    Bustos, Nelly; Kain, Juliana; Leyton, Bárbara; Vio, Fernando

    2011-09-01

    In Chilean school there is a kiosk that sells a large number of high-calorie products. The aim of this study was to determine the barriers that children have for buying healthy food and evaluate changes in the pattern of food purchases during a school year at a school where a "Healthy Space" was created. We designed implemented and assessed changes in food purchases by developing a "Healthy Space" which included a kiosk that incorporated a range of healthy food at affordable prices. The staff in charge of the kiosk was trained and we generate communication and marketing strategies to promote the consumption of healthy food. A validated survey to determine food purchases was applied to 9-12 year-old children from both schools at baseline and follow up 8 months later. The total number of schoolchildren was 477 (291 from the intervention and 115 from the control school). There weren't significant differences in the amount of money available to buy food between children of both schools. There was a significant increase in the purchase of fruit, milk, yoghurt, soft drinks and light juices, dried seeds, healthy sandwiches and non-fat ice cream (p increase in the supply of affordable healthy food, including communication and marketing strategies, significantly increases the consumption of these products among school children.

  15. Product reformulation and nutritional improvements after new competitive food standards in schools.

    Science.gov (United States)

    Jahn, Jaquelyn L; Cohen, Juliana Fw; Gorski-Findling, Mary T; Hoffman, Jessica A; Rosenfeld, Lindsay; Chaffee, Ruth; Smith, Lauren; Rimm, Eric B

    2018-04-01

    In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks. An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standards were implemented. The sample included thirty-six school districts with both a middle and high school. After 2012, energy, saturated fat, Na and sugar decreased and fibre increased among all competitive foods. By 2013, 8 % of foods were reformulated, as were an additional 9 % by 2014. Nearly 15 % of reformulated foods were look-alike products that could not be purchased at supermarkets. Energy and Na in beverages decreased after 2012, in part facilitated by smaller package sizes. Massachusetts' law was effective in improving the nutritional content of snacks and product reformulation helped schools adhere to the law. This suggests fully implementing Smart Snacks standards may similarly improve the foods available in schools nationally. However, only some healthier reformulated foods were available outside schools.

  16. The relative price of healthy and less healthy foods available in Australian school canteens.

    Science.gov (United States)

    Billich, Natassja; Adderley, Marijke; Ford, Laura; Keeton, Isabel; Palermo, Claire; Peeters, Anna; Woods, Julie; Backholer, Kathryn

    2018-04-12

    School canteens have an important role in modelling a healthy food environment. Price is a strong predictor of food and beverage choice. This study compared the relative price of healthy and less healthy lunch and snack items sold within Australian school canteens. A convenience sample of online canteen menus from five Australian states were selected (100 primary and 100 secondary schools). State-specific canteen guidelines were used to classify menu items into 'green' (eat most), 'amber' (select carefully) and 'red' (not recommended in schools). The price of the cheapest 'healthy' lunch (vegetable-based 'green') and snack ('green' fruit) item was compared to the cheapest 'less healthy' ('amber/red') lunch and snack item, respectively, using an un-paired t-test. The relative price of the 'healthy' items and the 'less healthy' items was calculated to determine the proportion of schools that sold the 'less healthy' item cheaper. The mean cost of the 'healthy' lunch items was greater than the 'less healthy' lunch items for both primary (AUD $0.70 greater) and secondary schools ($0.50 greater; p snack was cheaper than the 'healthy' snack. These proportions were greatest for primary schools located in more, compared to less, disadvantaged areas. The relative price of foods sold within Australian school canteens appears to favour less healthy foods. School canteen healthy food policies should consider the price of foods sold.

  17. School Foodservice Personnel's Struggle with Using Labels to Identify Whole-Grain Foods

    Science.gov (United States)

    Chu, Yen Li; Orsted, Mary; Marquart, Len; Reicks, Marla

    2012-01-01

    Objective: To describe how school foodservice personnel use current labeling methods to identify whole-grain products and the influence on purchasing for school meals. Methods: Focus groups explored labeling methods to identify whole-grain products and barriers to incorporating whole-grain foods in school meals. Qualitative analysis procedures and…

  18. Gender Differences in Food Preferences of School-Aged Children and Adolescents

    Science.gov (United States)

    Caine-Bish, Natalie L.; Scheule, Barbara

    2009-01-01

    Background: Schools have the opportunity, through the National School Lunch Program and Local School Wellness Policies, to have a significant impact on healthy eating behaviors. An understanding of children's and adolescents' food preferences in relation to gender and age will facilitate the successful creation of both healthy and financially…

  19. Association between junk food consumption and fast-food outlet access near school among Quebec secondary-school children: findings from the Quebec Health Survey of High School Students (QHSHSS) 2010-11.

    Science.gov (United States)

    Cutumisu, Nicoleta; Traoré, Issouf; Paquette, Marie-Claude; Cazale, Linda; Camirand, Hélène; Lalonde, Benoit; Robitaille, Eric

    2017-04-01

    We investigated the association between junk food consumption at lunchtime (JCL) and fast-food outlet access near school among secondary-school children in Quebec. A geographic information system database was used to characterize the food environment around a sub-sample of 374 public schools in which 26 655 students were enrolled. The outcome variable was JCL during the previous week, dichotomized into low JCL (none or once) v. high JCL (twice or more). Access to fast-food outlets near school was assessed using an existing database of fast-food outlets in Quebec. Covariates included student (age, sex and self-rated perceived health), family (familial status and parental education) and school (urban/rural status and deprivation) variables. Hierarchical logistic regression models were employed for analyses using PROC GLIMMIX of SAS version 9.3. Province of Quebec, Canada. We used data from the Quebec Health Survey of High School Students (QHSHSS) 2010-11, a survey of secondary-school Quebec students. Exposure to two or more fast-food outlets within a radius of 750 m around schools was associated with a higher likelihood of excess JCL (OR=1·50; 95 % CI 1·28, 1·75), controlling for the characteristics of the students, their families and their schools. The food environment surrounding schools can constitute a target for interventions to improve food choices among secondary-school children living in the province of Quebec. Transforming environments around schools to promote healthy eating includes modifying zoning regulations that restrict access to fast-food outlets around schools.

  20. Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

    Directory of Open Access Journals (Sweden)

    Kênia Machado de Almeida

    2014-06-01

    Full Text Available OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.

  1. Availability of healthy snack foods and beverages in stores near high-income urban, low-income urban, and rural elementary and middle schools in Oregon.

    Science.gov (United States)

    Findholt, Nancy E; Izumi, Betty T; Nguyen, Thuan; Pickus, Hayley; Chen, Zunqiu

    2014-08-01

    Food stores near schools are an important source of snacks for children. However, few studies have assessed availability of healthy snacks in these settings. The aim of this study was to assess availability of healthy snack foods and beverages in stores near schools and examine how availability of healthy items varied by poverty level of the school and rural-urban location. Food stores were selected based on their proximity to elementary/middle schools in three categories: high-income urban, low-income urban, and rural. Audits were conducted within the stores to assess the presence or absence of 48 items in single-serving sizes, including healthy beverages, healthy snacks, fresh fruits, and fresh vegetables. Overall, availability of healthy snack foods and beverages was low in all stores. However, there was significant cross-site variability in availability of several snack and fruit items, with stores near high-income urban schools having higher availability, compared to stores near low-income urban and/or rural schools. Stores near rural schools generally had the lowest availability, although several fruits were found more often in rural stores than in urban stores. There were no significant differences in availability of healthy beverages and fresh vegetables across sites. Availability of healthy snack foods and beverages was limited in stores near schools, but these limitations were more severe in stores proximal to rural and low-income schools. Given that children frequent these stores to purchase snacks, efforts to increase the availability of healthy products, especially in stores near rural and low-income schools, should be a priority.

  2. Stakeholder perspectives on national policy for regulating the school food environment in Mexico.

    Science.gov (United States)

    Monterrosa, Eva C; Campirano, Fabricio; Tolentino Mayo, Lizbeth; Frongillo, Edward A; Hernández Cordero, Sonia; Kaufer-Horwitz, Martha; Rivera, Juan A

    2015-02-01

    In Mexico, the school environment has been promoting sale of unhealthy foods. There is little empirical evidence on multi-stakeholder perspectives around national school food policy to regulate this. We studied stakeholders' perspectives on the proposed regulation for school sale of unhealthy foods. Comments about the regulation were available from an open consultation process held in June 2010 before the approval and implementation of the regulation. To examine perspectives, we coded 597 comments for beliefs, expectations and demands in NVivo. We created matrices by actors: academics, parents, citizens, health professionals and food industry. For academics, citizens and health professionals, the primary issue regarding the regulation was obesity, while for parents it was health of children. Academics, citizens, health professionals and parents believed that government was responsible for health of citizens, expected that this regulation would improve eating habits and health (i.e. less obesity and chronic diseases), and demanded that unhealthy foods be removed from schools. Parents demanded immediate action for school food policy that would protect their children. Citizens and health professionals demanded nutrition education and healthy food environment. Food industry opposed the regulation because it would not solve obesity or improve diet and physical activity behaviours. Instead, industry would lose income and jobs. Food industry demanded policy aimed at families that included nutrition education and physical activity. There was substantial consensus in narratives and perspectives for most actor types, with the primary narrative being the food environment followed by shared responsibility. Food industry rejected both these narratives, espousing instead the narrative of personal responsibility. Consensus among most actor groups supports the potential success of implementation of the regulation in Mexican schools. With regard to addressing childhood obesity

  3. School Food Politics: The Complex Ecology of Hunger and Feeding in Schools around the World. Global Studies in Education, Volume 6

    Science.gov (United States)

    Robert, Sarah A., Ed.; Weaver-Hightower, Marcus B., Ed.

    2011-01-01

    The essays in "School Food Politics" explore the intersections of food and politics on all six of the inhabited continents of the world. Including electoral fights over universally free school meals in Korea, nutritional reforms to school dinners in England and canteens in Australia, teachers' and doctors' work on school feeding in…

  4. A Descriptive Analysis of Supply Factors and Prices for USDA Foods in the National School Lunch Program

    Science.gov (United States)

    Peterson, Cora

    2010-01-01

    Purpose/Objectives: Schools that participate in the National School Lunch Program (NSLP) receive a portion of their annual federal funding as commodity entitlement foods--now called USDA Foods--rather than cash payments. Due to rising food prices in recent years, it has been recommended that schools compare the costs and benefits of commodity and…

  5. The costs and calorie content of à la carte food items purchased by students during school lunch

    Directory of Open Access Journals (Sweden)

    Betsey Ramirez

    2018-06-01

    Full Text Available School environments influence student food choices. À la carte foods and beverages are often low nutrient and energy dense. This study assessed how much money students spent for these foods, and the total kilocalories purchased per student during the 2012–2013 school year. Six elementary and four intermediate schools in the Houston area provided daily food purchase transaction data, and the cost and the calories for each item. Chi-square analysis assessed differences in the number of students purchasing à la carte items by grade level and school free/reduced-price meal (FRP eligibility. Analysis of covariance assessed grade level differences in cost and calories of weekly purchases, controlling for FRP eligibility. Intermediate grade students spent significantly more on à la carte food purchases and purchased more calories (both p < 0.001 than elementary school students. Lower socioeconomic status (SES elementary and intermediate school students purchased fewer à la carte foods compared to those in higher SES schools (p < 0.001. Intermediate school students purchased more à la carte foods and calories from à la carte foods than elementary students. Whether the new competitive food rules in schools improve student food selection and purchase, and dietary intake habits across all grade levels remains unknown. Keywords: National School Lunch Program, Elementary schools, Intermediate schools, À la carte foods, Competitive foods, Costs, Calories

  6. Observation and assessment of the nutritional quality of 'out of school' foods popular with secondary school pupils at lunchtime.

    Science.gov (United States)

    Crawford, Fiona; Mackison, Dionne; Mooney, John D; Ellaway, Anne

    2017-11-17

    The contemporary Scottish diet is unhealthy and a risk factor for poor health outcomes including obesity. Over a third of Scottish children are at risk of being overweight or obese, and there have been calls to strengthen the evidence base on the role of the food retail environment around schools in influencing the consumption of unhealthy foods. We examined the food retail environment around five secondary schools in Glasgow city, Scotland. Trained fieldworkers observed the food purchasing behaviour of school pupils in local shops. Samples of the most popular foods were subsequently purchased by the research team and assessed for nutritional content, including energy, total and saturated fat, and salt. This was compared with the nutrient standards for school lunches established by the Scottish Government. There was marked variation in the number of outlets identified within a 10 min walk from each school, ranging from five in the area with the lowest number of outlets to thirty in the area with the highest number of outlets. Outlets identified were heterogeneous and included fish and chip shops, kebab shops, convenience stores, newsagents, bakeries, mobile catering units, cafés, pizzerias, sandwich shops and supermarkets. Lunchtime offers and other marketing strategies targeting school pupils were observed at most outlets. Nutritional analysis of the 45 savoury food items purchased was conducted by laboratory staff. Of the foods analysed, 49% of the samples exceeded recommended calorie intake, 58% exceeded total fat recommendations and 64% exceeded saturated fat recommendations, 42% exceeded recommended salt levels. Over 80% of the 45 food items sampled did not comply with one of more of the nutrient standards for fat, saturated fat and salt. Meal deals and promotions of unhealthy foods aimed at pupils were widely available. The majority of pupils purchased unhealthy convenience food of poor nutritional value at lunchtime in local shops around their school

  7. Association between Food for Life, a Whole Setting Healthy and Sustainable Food Programme, and Primary School Children’s Consumption of Fruit and Vegetables: A Cross-Sectional Study in England

    Science.gov (United States)

    Jones, Mat; Pitt, Hannah; Oxford, Liz; Bray, Issy; Kimberlee, Richard; Orme, Judy

    2017-01-01

    The promotion of dietary health is a public health priority in England and in other countries. Research shows that the majority of children do not consume the recommended amount of fruit and vegetables (F&V). There has been relatively little research on the impact of programmes, such as Food for Life, that (a) integrate action on nutrition and food sustainability issues, and (b) are delivered as commissions in a local authority area. The study sought to assess pupil F&V in schools engaged with the Food for Life (FFL) programme. The design was a cross-sectional study comparing pupils in FFL engaged (n = 24) and non-engaged (n = 23) schools. A total of 2411 pupils aged 8–10 completed a validated self-report questionnaire. After adjusting for confounders, pupils in schools engaged with FFL consumed significantly more servings of F&V compared to pupils in comparison schools (M = 2.03/1.54, p < 0.001). Pupils in FFL schools were twice as likely to eat five or more portions of F&V per day (Odds Ratio = 2.07, p < 0.001, Confidence Interval = 1.54, 2.77). Total F&V consumption was significantly higher (p < 0.05) amongst pupils in schools with a higher level FFL award. Whilst limitations include possible residual confounding, the study suggests primary school engagement with the FFL programme may be an effective way of improving children’s dietary health. PMID:28613266

  8. Association between Food for Life, a Whole Setting Healthy and Sustainable Food Programme, and Primary School Children's Consumption of Fruit and Vegetables: A Cross-Sectional Study in England.

    Science.gov (United States)

    Jones, Mat; Pitt, Hannah; Oxford, Liz; Bray, Issy; Kimberlee, Richard; Orme, Judy

    2017-06-14

    The promotion of dietary health is a public health priority in England and in other countries. Research shows that the majority of children do not consume the recommended amount of fruit and vegetables (F&V). There has been relatively little research on the impact of programmes, such as Food for Life, that (a) integrate action on nutrition and food sustainability issues, and (b) are delivered as commissions in a local authority area. The study sought to assess pupil F&V in schools engaged with the Food for Life (FFL) programme. The design was a cross-sectional study comparing pupils in FFL engaged (n = 24) and non-engaged (n = 23) schools. A total of 2411 pupils aged 8-10 completed a validated self-report questionnaire. After adjusting for confounders, pupils in schools engaged with FFL consumed significantly more servings of F&V compared to pupils in comparison schools (M = 2.03/1.54, p < 0.001). Pupils in FFL schools were twice as likely to eat five or more portions of F&V per day (Odds Ratio = 2.07, p < 0.001, Confidence Interval = 1.54, 2.77). Total F&V consumption was significantly higher ( p < 0.05) amongst pupils in schools with a higher level FFL award. Whilst limitations include possible residual confounding, the study suggests primary school engagement with the FFL programme may be an effective way of improving children's dietary health.

  9. Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

    OpenAIRE

    Yin-hua LI; Li-ping MA

    2014-01-01

    Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with...

  10. Changes to the school food and physical activity environment after guideline implementation in British Columbia, Canada

    Science.gov (United States)

    2014-01-01

    Background High rates of childhood obesity have generated interest among policy makers to improve the school food environment and increase students’ levels of physical activity. The purpose of this study was to examine school-level changes associated with implementation of the Food and Beverage Sales in Schools (FBSS) and Daily Physical Activity (DPA) guidelines in British Columbia, Canada. Methods Elementary and middle/high school principals completed a survey on the school food and physical activity environment in 2007–08 (N = 513) and 2011–12 (N = 490). Hierarchical mixed effects regression was used to examine changes in: 1) availability of food and beverages; 2) minutes per day of Physical Education (PE); 3) delivery method of PE; and 4) school community support. Models controlled for school enrollment and community type, education and income. Results After policy implementation was expected, more elementary schools provided access to fruits and vegetables and less to 100% fruit juice. Fewer middle/high schools provided access to sugar-sweetened beverages, French fries, baked goods, salty snacks and chocolate/candy. Schools were more likely to meet 150 min/week of PE for grade 6 students, and offer more minutes of PE per week for grade 8 and 10 students including changes to PE delivery method. School community support for nutrition and physical activity policies increased over time. Conclusion Positive changes to the school food environment occurred after schools were expected to implement the FBSS and DPA guidelines. Reported changes to the school environment are encouraging and provide support for guidelines and policies that focus on increasing healthy eating and physical activity in schools. PMID:24731514

  11. Why do they serve?

    DEFF Research Database (Denmark)

    Vincent, Stéphanie; Glad, Ane

    2016-01-01

    that after the mission, peace-keepers are generally more disappointed than peace-enforcers. Our results also show that self-benefit motives are important for younger soldiers with only a high school education, and that this group usually serves as peace-enforcers during their gap year....... the survey both before and after deployment. Soldiers are deployed to different missions under the same circumstances. To conceptualize motives among soldiers, we use factor analysis and find three factors: challenge, self-benefit, and fidelity. Challenge represents an occupational orientation; fidelity...

  12. State-level school competitive food and beverage laws are associated with children's weight status.

    Science.gov (United States)

    Hennessy, Erin; Oh, April; Agurs-Collins, Tanya; Chriqui, Jamie F; Mâsse, Louise C; Moser, Richard P; Perna, Frank

    2014-09-01

    This study attempted to determine whether state laws regulating low nutrient, high energy-dense foods and beverages sold outside of the reimbursable school meals program (referred to as "competitive foods") are associated with children's weight status. We use the Classification of Laws Associated with School Students (CLASS) database of state codified law(s) relevant to school nutrition. States were classified as having strong, weak, or no competitive food laws in 2005 based on strength and comprehensiveness. Parent-reported height and weight along with demographic, behavioral, family, and household characteristics were obtained from the 2007 National Survey of Children's Health. Bivariate and logistic regression analyses estimated the association between states' competitive food laws and children's overweight and obesity status (body mass index [BMI]-for-age ≥85th percentile). Children (N = 16,271) between the ages of 11-14 years with a BMI for age ≥5th percentile who attended public school were included. Children living in states with weak competitive food laws for middle schools had over a 20% higher odds of being overweight or obese than children living in states with either no or strong school competitive food laws. State-level school competitive food and beverage laws merit attention with efforts to address the childhood obesity epidemic. Attention to the specificity and requirements of these laws should also be considered. Published 2014. This article is a U.S. Government work and is in the public domain in the USA.

  13. Children's Food and Drink Purchasing Behaviour "Beyond the School Gate": The Development of a Survey Module.

    Science.gov (United States)

    Wills, Wendy J; Macdiarmid, Jennie I; Masson, Lindsey F; Bromley, Catherine; Craig, Leone; McNeill, Geraldine

    2013-01-01

    Many children eat a diet which supplies a higher than recommended amount of nonmilk extrinsic sugars and saturated fatty acids. The school setting is often targeted for nutrition intervention as many children consume food at school. In Scotland, attempts have been made to improve the nutritional content of food in schools and attention has now turned to food and drink available "beyond the school gate." This paper describes the development of a module on food and drink purchasing behaviour. The Food Purchasing Module was designed to collect data, for the first time, from a representative sample of children aged 8-16 years about food and drinks purchased on the way to/from school, during break time/free periods, and at lunchtime, from outlets around schools. Cognitive testing of the module highlighted that younger children find self-completion questionnaires problematic. Older children have fewer problems with self-completion questionnaires but many do not follow question routing, which has implications for the delivery of future surveys. Development of this survey module adds much needed evidence about effectively involving children in surveys. Further research exploring food and drinks purchased beyond the school gate is needed to continue to improve the nutritional quality of children's diets.

  14. Adverse health effects of experiencing food insecurity among Greenlandic school children

    DEFF Research Database (Denmark)

    Niclasen, B.; Petzold, M.; Schnohr, C. W.

    2013-01-01

    Background. In vulnerable populations, food security in children has been found to be associated with negative health effects. Still, little is known about whether the negative health effects can be retrieved in children at the population level. Objective. To examine food insecurity reported...... by Greenlandic school children as a predictor for perceived health, physical symptoms and medicine use. Design. The study is based on the Greenlandic part of the Health Behavior in School-aged Children survey. The 2010 survey included 2,254 students corresponding to 40% of all Greenlandic school children...... in Grade 5 through 10. The participation rate in the participating schools was 65%. Food insecurity was measured as going to bed or to school hungry because there was no food at home. Results. Boys, the youngest children (11-12 year-olds), and children from low affluence homes were at increased risk...

  15. Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals

    Science.gov (United States)

    Stephens, Lacy; Shanks, Carmen Byker; Roth, Aubree; Bark, Katie

    2016-01-01

    Purpose/Objectives: To meet new school meal guidelines, create meals that appeal to students, and promote positive food choices and health status among students, school nutrition programs are increasingly moving towards scratch cooking. This pilot research aimed to evaluate the outcomes of the Montana Cook Fresh Workshop, a culinary skills class…

  16. Measuring Competitive Foods in Schools: A Point of Sales Approach. Nutrition Assistance Program Report Series. Report No. CN-04-CFMPR.

    Science.gov (United States)

    Cohen, Rhoda; KewalRamani, Angelina; Nogales, Renee; Ohls, James; Sinclair, Michael

    2004-01-01

    This report describes research that Mathematica Policy Research, Inc. (MPR) has conducted for the U.S. Department of Agriculture (USDA), Food and Nutrition Service (FNS), to develop methods to track the use of "competitive foods" in schools over time. Competitive foods are foods from a la carte cafeteria sales, vending machines, school stores,…

  17. Association between the food retail environment surrounding schools and overweight in Canadian youth.

    Science.gov (United States)

    Seliske, Laura M; Pickett, William; Boyce, William F; Janssen, Ian

    2009-09-01

    There is growing interest in how the physical environment influences obesity. Few studies have considered how the food retail environment surrounding schools influences overweight in students. To determine whether there is a relationship between food retailers surrounding schools and overweight among Canadian youth. Cross-sectional study. SETTING/METHODS/SUBJECTS: The number of food retailers was obtained within a 1 km and 5 km radius around 178 schools in Canada. Retailers included full-service restaurants, fast-food restaurants, sub/sandwich retailers, doughnut/coffee shops, convenience stores and grocery stores. An index of total food retailer exposure was also created. Multilevel analyses were used to control for individual- and area-level covariates. None of the individual food retailers was associated with an increased likelihood of overweight. The total food retailer index was most strongly related to overweight, but in the opposite direction to that hypothesized. At 1 km, students attending schools with at least one food retailer had a lower relative odds of overweight (OR = 0.70, 95% CI 0.61, 0.81). At 5 km, students attending schools with the highest exposure to the total food retailer index had a lower relative odds of overweight (OR = 0.56, 95% CI 0.47, 0.68) compared with students attending schools with no exposure. Exposure to various types of food retailers in school neighbourhoods was not associated with an increased likelihood of overweight in Canadian school-aged youth. The opportunity to make healthy choices from a variety of options and the unique Canadian context may explain the findings.

  18. Impact of Maine's statewide nutrition policy on high school food environments.

    Science.gov (United States)

    Whatley Blum, Janet E; Beaudoin, Christina M; O'Brien, Liam M; Polacsek, Michele; Harris, David E; O'Rourke, Karen A

    2011-01-01

    We assessed the effect on the food environments of public high schools of Maine's statewide nutrition policy (Chapter 51), which banned "foods of minimal nutritional value" (FMNV) in public high schools that participated in federally funded meal programs. We documented allowable exceptions to the policy and describe the school food environments. We mailed surveys to 89 high school food-service directors to assess availability pre-Chapter 51 and post-Chapter 51 of soda, other sugar-sweetened beverages, and junk food. Frequency data were tabulated pre-Chapter 51 and post-Chapter 51, and Fisher exact test was used to assess significance in changes. We conducted food and beverage inventories at 11 high schools. The survey return rate was 61% (N = 54). Availability of soda in student vending significantly decreased pre-Chapter 51 versus post-Chapter 51 (P = .04). No significant changes were found for other sugar-sweetened beverages and junk food. Exceptions to Chapter 51 were permitted to staff (67%), to the public (86%), and in career and technical education programs (31%). Inventories in a subset of schools found no availability of soda for students, whereas other sugar-sweetened beverages and junk food were widely available in à la carte, vending machines, and school stores. Candy, considered a FMNV, was freely available. Soda advertisement on school grounds was common. Student vending choices improved after the implementation of Chapter 51; however, use of FMNV as the policy standard may be limiting, as availability of other sugar-sweetened beverages and junk food was pervasive. School environments were not necessarily supportive of the policy, as advertisement of soda was common and some FMNV were available. Furthermore, local exceptions to Chapter 51 likely reduced the overall effect of the policy.

  19. Mobilizing to Re-value and Re-skill Foodservice Labor in U.S. School Lunchrooms: A Pathway to Community-level Food Sovereignty?

    Directory of Open Access Journals (Sweden)

    Jennifer E. Gaddis

    2014-02-01

    Full Text Available School foodservice is a form of reproductive labor, which is a term meant to encompass various kinds of work—mental, manual, and emotional—aimed at providing the historically and socially, as well as biologically, defined care necessary to maintain existing life and to reproduce the next generation. The increasing reliance on part-time work, convenience foods, and privatization that began in the early 1970s prevents many lunchroom workers’ from performing critical acts of reproductive labor. The unintended consequences of this transformation are now becoming clear in terms of the quality of food served in the nation’s lunchrooms, the nature of school foodservice labor, and the ecological consequences of the industrial food system. For a radical food politics, reversing the devaluing and deskilling of school foodservice provides a tremendous opportunity to engage both workers and students in pursuit of a just and sustainable food system. Much is at stake – over thirty million children participate in the National School Lunch Program each day. Thus the critical question becomes one of how such a radical revaluing and reskilling can be initiated. One possible avenue is through organized labor. In this article, I analyze early efforts to drive such a transformation, drawn from twelve months of participatory research with UNITE HERE! during their “Real Food, Real Jobs” campaigns in three U.S. cities.

  20. The obesogenic environment around elementary schools: food and beverage marketing to children in two Mexican cities.

    Science.gov (United States)

    Barquera, Simón; Hernández-Barrera, Lucia; Rothenberg, Stephen J; Cifuentes, Enrique

    2018-04-07

    Unhealthy environments and food advertisements are major determinants of childhood obesity. Recent regulation has banned unhealthy foods from schools in Mexico. However, currently there is no regulation limiting exposure to food marketing around schools. Thus, our objective was to analyze the characteristics of food advertising practices around 60 elementary schools in two cities and to evaluate compliance with the Pan American Health Organization (PAHO) recommendations and the local food industry self-regulatory marketing code. Data were collected during the period of October 2012 to March 2013. A random sample of elementary schools was selected from two Mexican cities. Using geographic information systems, we drew a 100-m-diameter buffer around each school. Trained personnel obtained photographs to assess the locations and types of food advertisements. Our results were stratified by school type and by indicators of compliance with the PAHO and industry recommendations. We developed a multivariate negative binomial regression model to determine factors predicting the number of advertisements around schools. The number of advertisements was significantly higher around public schools than around private schools (6.5 ± 5.6 vs. 2.4 ± 3.5, p marketing medium (97%), showing mostly sugar-sweetened beverages, sweet breads, candies, and bottled water. Promotions, such as special prices or gifts, were included on 30% of printed posters. Food advertising practices were often in compliance with industry recommendations (83%) but not with those from the PAHO (32%) (p food marketing not only inside schools but also around them, particularly in lower income communities.

  1. Experts' views regarding Australian school-leavers' knowledge of nutrition and food systems.

    Science.gov (United States)

    Sadegholvad, Sanaz; Yeatman, Heather; Parrish, Anne-Maree; Worsley, Anthony

    2017-10-01

    To explore Australian experts' views regarding strengths and gaps in school-leavers' knowledge of nutrition and food systems ( N&FS) and factors that influence that knowledge. Semi-structured interviews were conducted with 21 highly experienced food-related experts in Australia. Qualitative data were analysed thematically using Attride-Stirling's thematic network framework. Two global themes and several organising themes were identified. The first global theme, 'structural curriculum-based problems', emerged from three organising themes of: inconsistencies in provided food education programs at schools in Australia; insufficient coverage of food-related skills and food systems topics in school curricula; and the lack of trained school teachers. The second global theme, 'insufficient levels of school-leavers knowledge of N&FS ', was generated from four organising themes, which together described Australian school-leavers' poor knowledge of N&FS more broadly and knowledge translation problem for everyday practices. Study findings identified key problems relating to current school-based N&FS education programs in Australia and reported knowledge gaps in relation to N&FS among Australian school-leavers. These findings provide important guidance for N&FS curriculum development, to clearly articulate broadly-based N&FS knowledge acquisition in curriculum policy and education documents for Australian schools. © 2017 The Authors.

  2. Household food insecurity and its association with school absenteeism among primary school adolescents in Jimma zone, Ethiopia.

    Science.gov (United States)

    Tamiru, Dessalegn; Argaw, Alemayehu; Gerbaba, Mulusew; Ayana, Girmay; Nigussie, Aderajew; Belachew, Tefera

    2016-08-17

    Household food insecurity and lack of education are two of the most remarkable deprivations which developing countries are currently experiencing. Evidences from different studies showed that health and nutrition problems are major barriers to educational access and achievement in low-income countries which poses a serious challenge on effort towards the achieving Sustainable Development Goals. Evidence on the link between food security and school attendance is very important to address this challenge. This study aimed to assess to what extent food insecurity affects school absenteeism among primary school adolescents. A school based cross-sectional study was conducted among primary school adolescents in Jimma zone from October-November, 2013. Structured questionnaire was used to collect data on the household food security and socio-demographic variables. Data were analyzed using SPSS for windows version 16.0 after checking for missing values and outliers. Multivariable logistic regression analyses were used to determine the association of school absenteeism and food insecurity with independent variables using odds ratio and 95 % of confidence intervals. Variables with p ≤ 0.25 in the bivariate analyses were entered into a multivariable regression analysis to control for associations among the independent variables. The frequency of adolescent school absenteeism was significantly high (50.20 %) among food insecure households (P absenteeism. Household food insecurity was positively associated with lack of maternal education [AOR = 2.26 (0.57, 8.93)] and poor household economic status [AOR = 1.39 (1.18, 2.83)]. However, livestock ownership [AOR = 0.17 (0.06, 0.51)] was negatively associated with household food insecurity. Findings of this study showed that household food insecurity has strong linkage with adolescent school absenteeism. Maternal education and household economic status were significantly associated with household food security

  3. Feasibility and Acceptability of Brighter Bites: A Food Co-Op in Schools to Increase Access, Continuity and Education of Fruits and Vegetables Among Low-Income Populations.

    Science.gov (United States)

    Sharma, Shreela; Helfman, Lisa; Albus, Katherine; Pomeroy, Mike; Chuang, Ru-Jye; Markham, Christine

    2015-08-01

    Intake of fruits and vegetables (F&V) continues to be low in children in the United States. The purpose of this study was to conduct a pilot feasibility evaluation of Brighter Bites, a school-based food co-op to provide access to fresh F&V and nutrition education to low-income children and their families. Brighter Bites is a 16-week school-based food co-op consisting of: (1) Weekly distribution of 50-60 servings of fresh F&V; (2) Weekly bilingual parent handouts and recipe demonstrations; and (3) implementing CATCH, a coordinated school health program in schools. Brighter Bites was pilot tested using a pre-post evaluation design in one charter school in Houston, TX, USA (n = 57 3rd grade parent-child dyads; 94.1 % Hispanic, 91 % low-income). Evaluation, at baseline, midpoint, and post-intervention, included self-reported child and parent surveys on psychosocial factors, dietary habits and mealtime practices. Pearson's Chi square test, Fisher's exact-test or paired t test were used to determine changes pre- to post-intervention (at p food, less sugary drinks with meals, more children asking for F&V as snacks. Process data showed 98 % retention rate and high parent acceptability of program components. Brighter Bites is a promising strategy to increase F&V access and education in low-income populations using existing infrastructure of schools and food banks.

  4. Can schools save kids' palates? Cooking from scratch in schools--the greatest food service challenge of our time.

    Science.gov (United States)

    Collins, Beth

    2012-08-01

    School District Food Service Departments are faced with the enormous task of feeding children in the United States up to two thirds of the meals that they consume during the week at school. The shift in food production since the 1970s produced a trend away from scratch-cooked foods and resulted in more meals created from processed foods. The United States has reached a tipping point where the health of the current generation is compromised by increasing health risks of diet-related disease. Schools have been identified as a critical environment in which there is an opportunity to effect change in what children eat. As a result, in the last 10 years, there has been a resurgence of interest in freshly prepared meals in schools. This article explores one chef’s transition from the private sector to the public sector and the experiences of working with school districts to successfully transform their school food service operations into a scratch cooking model.

  5. ‘Obesogenic’ School Food Environments? An Urban Case Study in The Netherlands

    Directory of Open Access Journals (Sweden)

    Joris Timmermans

    2018-03-01

    Full Text Available (1 Background: This study aimed to explore and define socio-economic (SES differences in urban school food environments in The Netherlands. (2 Methods: Retail food outlets, ready-to-eat products, in-store food promotions and food advertisements in public space were determined within 400 m walking distance of all secondary schools in the 4th largest city of The Netherlands. Fisher’s exact tests were conducted. (3 Results: In total, 115 retail outlets sold ready-to-eat food and drink products during school hours. Fast food outlets were more often in the vicinity of schools in lower SES (28.6% than in higher SES areas (11.5%. In general, unhealthy options (e.g., fried snacks, sugar-sweetened beverages (SSB were more often for sale, in-store promoted or advertised in comparison with healthy options (e.g., fruit, vegetables, bottled water. Sport/energy drinks were more often for sale, and fried snacks/fries, hamburgers/kebab and SSB were more often promoted or advertised in lower SES areas than in higher SES-areas. (4 Conclusion: In general, unhealthy food options were more often presented than the healthy options, but only a few SES differences were observed. The results, however, imply that efforts in all school areas are needed to make the healthy option the default option during school time.

  6. ‘Obesogenic’ School Food Environments? An Urban Case Study in The Netherlands

    Science.gov (United States)

    Timmermans, Joris; Dijkstra, Coosje; Kamphuis, Carlijn; van der Zee, Egbert; Poelman, Maartje

    2018-01-01

    (1) Background: This study aimed to explore and define socio-economic (SES) differences in urban school food environments in The Netherlands. (2) Methods: Retail food outlets, ready-to-eat products, in-store food promotions and food advertisements in public space were determined within 400 m walking distance of all secondary schools in the 4th largest city of The Netherlands. Fisher’s exact tests were conducted. (3) Results: In total, 115 retail outlets sold ready-to-eat food and drink products during school hours. Fast food outlets were more often in the vicinity of schools in lower SES (28.6%) than in higher SES areas (11.5%). In general, unhealthy options (e.g., fried snacks, sugar-sweetened beverages (SSB)) were more often for sale, in-store promoted or advertised in comparison with healthy options (e.g., fruit, vegetables, bottled water). Sport/energy drinks were more often for sale, and fried snacks/fries, hamburgers/kebab and SSB were more often promoted or advertised in lower SES areas than in higher SES-areas. (4) Conclusion: In general, unhealthy food options were more often presented than the healthy options, but only a few SES differences were observed. The results, however, imply that efforts in all school areas are needed to make the healthy option the default option during school time. PMID:29597308

  7. 'Obesogenic' School Food Environments? An Urban Case Study in The Netherlands.

    Science.gov (United States)

    Timmermans, Joris; Dijkstra, Coosje; Kamphuis, Carlijn; Huitink, Marlijn; van der Zee, Egbert; Poelman, Maartje

    2018-03-28

    (1) Background: This study aimed to explore and define socio-economic (SES) differences in urban school food environments in The Netherlands. (2) Methods: Retail food outlets, ready-to-eat products, in-store food promotions and food advertisements in public space were determined within 400 m walking distance of all secondary schools in the 4th largest city of The Netherlands. Fisher's exact tests were conducted. (3) Results: In total, 115 retail outlets sold ready-to-eat food and drink products during school hours. Fast food outlets were more often in the vicinity of schools in lower SES (28.6%) than in higher SES areas (11.5%). In general, unhealthy options (e.g., fried snacks, sugar-sweetened beverages (SSB)) were more often for sale, in-store promoted or advertised in comparison with healthy options (e.g., fruit, vegetables, bottled water). Sport/energy drinks were more often for sale, and fried snacks/fries, hamburgers/kebab and SSB were more often promoted or advertised in lower SES areas than in higher SES-areas. (4) Conclusion: In general, unhealthy food options were more often presented than the healthy options, but only a few SES differences were observed. The results, however, imply that efforts in all school areas are needed to make the healthy option the default option during school time.

  8. Effects of food allergy on the dietary habits and intake of primary schools' Cypriot children.

    Science.gov (United States)

    Vassilopoulou, E; Christoforou, C; Andreou, E; Heraclides, A

    2017-07-01

    Aim. To determine whether food allergy affects overall dietary intake and food choices in Cypriot primary school children. Methods. As part of the first epidemiological study in Cyprus on food allergy in primary school children, two 24-hour recalls (one from a week and one from a weekend day) of twenty-eight food allergic children (21 girls) and thirty healthy children (20 girls) aged 6-11 years old, were analysed and compared regarding their macro- and micronutrient content, food choices and meal distribution. Results. Significant differences between the two subgroups of children were estimated regarding the total energy intake and macronutrients, where food allergic children were found to consume in lower quantities, as well as for calcium, niacin, fiber and vitamin E. Food allergic children were also found to avoid combining foods from the various food groups in their meals, and to prefer specific food products from each category, whereas they consumed higher amounts of sugar and fructose. Conclusion. Food allergy in Cypriot food allergic children impacts on both the quality and quantity of food choices, probably due to lack of nutritional education regarding proper elimination diet and alternative nutrient sources.

  9. Associations between children's diets and features of their residential and school neighbourhood food environments.

    Science.gov (United States)

    Van Hulst, Andraea; Barnett, Tracie A; Gauvin, Lise; Daniel, Mark; Kestens, Yan; Bird, Madeleine; Gray-Donald, Katherine; Lambert, Marie

    2012-07-26

    Among studies of the built environment, few examine neighbourhood food environments in relation to children's diets. We examined the associations of residential and school neighbourhood access to different types of food establishments with children's diets. Data from QUALITY (Quebec Adipose and Lifestyle Investigation in Youth), an ongoing study on the natural history of obesity in 630 Quebec youth aged 8-10 years with a parental history of obesity, were analyzed (n=512). Three 24-hour diet recalls were used to assess dietary intake of vegetables and fruit, and sugar-sweetened beverages. Questionnaires were used to determine the frequency of eating/snacking out and consumption of delivered/take-out foods. We characterized residential and school neighbourhood food environments by means of a Geographic Information System. Variables included distance to the nearest supermarket, fast-food restaurant and convenience store, and densities of each food establishment type computed for 1 km network buffers around each child's residence and school. Retail Food Environment indices were also computed. Multivariable logistic regressions (residential access) and generalized estimating equations (school access) were used for analysis. Residential and school neighbourhood access to supermarkets was not associated with children's diets. Residing in neighbourhoods with lower access to fast-food restaurants and convenience stores was associated with a lower likelihood of eating and snacking out. Children attending schools in neighbourhoods with a higher number of unhealthful relative to healthful food establishments scored most poorly on dietary outcomes. Further investigations are needed to inform policies aimed at shaping neighbourhood-level food purchasing opportunities, particularly for access to fast-food restaurants and convenience stores.

  10. [Educational project for raising awareness of food hygiene in infant schools].

    Science.gov (United States)

    Kempf, Dimitri; Malinic, Caroline; Menoud, Mathilde; Rousseau, Aurore; Savoy, Camille

    2018-01-01

    Five students from a nursing training institute designed an educational initiative aimed at infant school pupils. The objective of this primary prevention intervention was to raise children's awareness of food hygiene. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  11. Perceptions of Principals, Teachers, and School Food, Health, and Nutrition Professionals Regarding the Sustainability and Utilization of School Food Gardens

    Science.gov (United States)

    Jaeschke, Elizabeth M.; Schumacher, Julie Raeder; Cullen, Robert W.; Wilson, Mardell A.

    2012-01-01

    Purpose/Objectives: The purpose of this study was to examine the perceptions of various school personnel who are key participants in child nutrition and wellness regarding the sustainability and use of school gardens. Methods: A convenience sample of staff from schools with school gardens across the United States was established, consisting of:…

  12. Effects of school meals based on the New Nordic Diet on intake of signature foods: a randomised controlled trial. The OPUS School Meal Study.

    Science.gov (United States)

    Andersen, Rikke; Biltoft-Jensen, Anja; Andersen, Elisabeth W; Ege, Majken; Christensen, Tue; Ygil, Karin H; Thorsen, Anne V; Damsgaard, Camilla T; Astrup, Arne; Michaelsen, Kim F; Tetens, Inge

    2015-09-14

    A New Nordic Diet (NND) was developed in the context of the Danish OPUS Study (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet). Health, gastronomic potential, sustainability and Nordic identity were crucial principles of the NND. The aim of the present study was to investigate the effects of serving NND school meals compared with the usual packed lunches on the dietary intake of NND signature foods. For two 3-month periods, 834 Danish children aged 8-11 years received NND school meals or their usual packed lunches brought from home (control) in random order. The entire diet was recorded over 7 consecutive days using a validated Web-based Dietary Assessment Software for Children. The NND resulted in higher intakes during the entire week (% increase) of root vegetables (116 (95 % CI 1·93, 2·42)), cabbage (26 (95 % CI 1·08, 1·47)), legumes (22 (95 % CI 1·06, 1·40)), herbs (175 (95 % CI 2·36, 3·20)), fresh berries (48 (95 % CI 1·13, 1·94)), nuts and seeds (18 (95 % CI 1·02, 1·38)), lean fish and fish products (47 (95 % CI 1·31, 1·66)), fat fish and fish products (18 (95 % CI 1·02, 1·37)) and potatoes (129 (95 % CI 2·05, 2·56)). Furthermore, there was a decrease in the number of children with zero intakes when their habitual packed lunches were replaced by NND school meals. In conclusion, this study showed that the children increased their intake of NND signature foods, and, furthermore, there was a decrease in the number of children with zero intakes of NND signature foods when their habitual packed lunches were replaced by school meals following the NND principles.

  13. Does organic food intervention in the Danish schools lead to change dietary patterns?

    DEFF Research Database (Denmark)

    He, Chen; Mikkelsen, Bent Egberg

    2010-01-01

    provision. Results indicate that organic food intervention strategies can be supportive for strategies that increase the healthiness of school eating environments. This eventually might play a positive role in the efforts done to counteract the development of obesity and overweight issues among the children...... obese and overweight. The school at the same time is the focus of public organic food supply strategies as well as the focus of innovation strategies that can increase the availability of healthier food options. These strategies in some cases go hand in hand. The purpose of this research was to examine...... whether organic food intervention strategies in school meal system could support the development of healthier eating patterns among children and adolescents. An important precondition for this is that the food environment becomes supportive for such eating. In the current study this was determined through...

  14. School Lunch Consumption Among 3 Food Service Providers in New Orleans.

    Science.gov (United States)

    Canterberry, Melanie; Francois, Samantha; van Hattum, Taslim; Rudov, Lindsey; Carton, Thomas W

    2018-02-01

    Louisiana has one of the highest rates of overweight and obese children in the United States. The Healthy School Food Collaborative (HSFC) was created to allow New Orleans's schools to select their own healthy school Food Service Provider (FSP) with requirements for higher nutritional standards than traditional options. The goal of this cross-sectional study was to examine whether HSFC membership was associated with lunch consumption rates in elementary school children. An 8-week plate waste study examining 18,070 trays of food among fourth and fifth graders was conducted. Participants included 7 schools and the 3 FSPs (2 HSFC and 1 non-HSFC member) that serviced them. Mixed models analysis examined whether consumption rates of food items differed among FSPs. On average, students consumed 307 cal during lunch. Analyses showed significant differences in consumption rates of entrée, vegetables, fruit, and milk between the 3 FSPs (p < .01). The highest consumption rate was among entrées at 65%. One HSFC provider had consumption levels consistent with the non-HSFC FSP. Overall, students consumed less than 60% of the US Department of Agriculture recommended calories for school lunch. While overall caloric consumption was higher among the non-HSFC schools, interventions to increase lunch consumption across all schools are needed. © 2018, American School Health Association.

  15. School Food Environment Promotion Program: Applying the Socio-ecological Approach

    Directory of Open Access Journals (Sweden)

    Fatemeh Bakhtari Aghdam

    2018-01-01

    Full Text Available Background Despite of healthy nutrition recommendations have been offered in recent decades, researches show an increasing rate of unhealthy junk food consumption among primary school children. The aim of this study was to investigate the effects of health promotion intervention on the school food buffets and the changes in nutritional behaviors of the students. Materials and Methods In this Quasi-interventional study, eight schools agreed to participate in Tabriz city, Iran. The schools were randomly selected and divided into an intervention and a control group, and a pretest was given to both groups. A four weeks interventional program was conducted in eight randomly selected schools of the city based on the socio-ecological model. A check list was designed for the assessment of food items available at the schools’ buffets, a 60-item semi-quantitative food frequency questionnaire (FFQ was used to assess the rate of food consumption and energy intake. Results evaluation and practice were analyzed using the Wilcoxon, Mann Whitney-U and Chi-square tests. Results The findings revealed reduction in the intervention group between before and after intervention with regard the range of junk food consumption, except for the sweets consumption. The number of junk foods provided in the schools buffets reduced in the intervention group. After the intervention on the intervention group significant decreases were found in the intake of energy, fat and saturated fatty acids compared to the control group (p = 0.00.   Conclusion In order to design effective school food environment promotion programs, school healthcare providers should consider multifaceted approaches.

  16. Materials of 15. autumn school on irradiated food

    International Nuclear Information System (INIS)

    1994-01-01

    The ionizing radiation use for food preservation has been shown on the background of other methods. Several aspects connected with food irradiation have been discussed. Among them the legal aspects and recommendations have been performed. The healthy aspects from the view point of the radiolysis of main components of irradiated food have been presented. The broad review of physical, chemical and biological methods for identification of irradiated food products has been done. The accelerator pilot plant for food irradiation working at the Institute of Nuclear Chemistry and Technology, Warsaw, has been presented as well

  17. The Availability of Competitive Foods and Beverages to Middle School Students in Appalachian Virginia Before Implementation of the 2014 Smart Snacks in School Standards.

    Science.gov (United States)

    Mann, Georgianna; Kraak, Vivica; Serrano, Elena

    2015-09-17

    The study objective was to examine the nutritional quality of competitive foods and beverages (foods and beverages from vending machines and à la carte foods) available to rural middle school students, before implementation of the US Department of Agriculture's Smart Snacks in School standards in July 2014. In spring 2014, we audited vending machines and à la carte cafeteria foods and beverages in 8 rural Appalachian middle schools in Virginia. Few schools had vending machines. Few à la carte and vending machine foods met Smart Snacks in School standards (36.5%); however, most beverages did (78.2%). The major challenges to meeting standards were fat and sodium content of foods. Most competitive foods (62.2%) did not meet new standards, and rural schools with limited resources will likely require assistance to fully comply.

  18. Exploring Implementation of the Ontario School Food and Beverage Policy at the Secondary-School Level: A Qualitative Study.

    Science.gov (United States)

    Vine, Michelle M; Elliott, Susan J; Raine, Kim D

    2014-09-01

    The purpose of this study was to explore the implementation of the Ontario School Food and Beverage Policy (P/PM 150) from the perspective of secondary-school students. This research, informed by the ANGELO framework, undertook three focus groups with secondary students (n = 20) in 2 school boards representing both high- and low-income neighbourhoods in fall 2012. Focus groups were transcribed verbatim for subsequent analysis. Key themes were generated deductively from the research objectives and inductively as they emerged from transcripts. Perceived impacts of P/PM 150 included high-priced policy-compliant food for sale, lower revenue generation, and food purchased off-campus. Limited designated eating spaces, proximity to external, nonpolicy-compliant food, and time constraints acted as key local level barriers to healthy eating. Pricing strategies are needed to ensure that all students have access to nutritious food, particularly in the context of vulnerable populations. Recognition of the context and culture in which school nutrition policies are being implemented is essential. Future research to explore the role of public health dietitians in school nutrition policy initiatives and how to leverage local resources and stakeholder support in low income, rural and remote populations is needed.

  19. Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

    Directory of Open Access Journals (Sweden)

    Yin-hua LI

    2014-11-01

    Full Text Available Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with enterprises, the author attempts to provide reference basis for the establishment of restaurant food safety major.

  20. Adolescents attitudes towards organic food : a survey of 15- to 16 year old school children

    NARCIS (Netherlands)

    Stobbelaar, D.J.; Casimir, G.J.; Borghuis, J.; Marks, I.; Meijer, L.; Zebeda, S.

    2007-01-01

    Adolescents are the consumers of tomorrow; therefore policies aimed at increasing organic food consumption should address the needs of this group. To discover their attitudes towards organic food and their knowledge of the subject, a survey among almost 700 school children aged 15-16¿years was

  1. Core Principles and Test Item Development for Advanced High School and Introductory University Level Food Science

    Science.gov (United States)

    Laing-Kean, Claudine A. M.

    2010-01-01

    Programs supported by the Carl D. Perkins Act of 2006 are required to operate under the state or national content standards, and are expected to carry out evaluation procedures that address accountability. The Indiana high school course, "Advanced Life Science: Foods" ("ALS: Foods") operates under the auspices of the Perkins…

  2. Identification of Essential Food Skills for Skill-Based Healthful Eating Programs in Secondary Schools

    Science.gov (United States)

    Fordyce-Voorham, Sandra

    2011-01-01

    Objective: To identify the food skills deemed essential to include in skill-based healthful eating programs in secondary schools. Methods: Fifty-one food experts including home economics educators, chefs, nutritionists and dietitians, community educators, homemakers, and young people were recruited by invitation, mail, and advertising. Data were…

  3. SUSTAINABILITY OF SHORT FOOD SUPPLY CHAINS: ANALYSIS OF RAW MATERIAL SUPPLY IN MILAN PUBLIC SCHOOL CATERING

    Directory of Open Access Journals (Sweden)

    G. D’Anna

    2009-09-01

    Full Text Available The demand of short food supply chains is becoming more pressing by consumers, especially in the largest school catering. The implementation of the short chain in a large catering company of Milan, is described in this practical contribution. Several aspects of short food chains sustainability: legal, commercial and economic sustainability, hygienic and gastronomic sustainability, are discussed.

  4. Food in the School Curriculum in England: Its Development from Cookery to Cookery

    Science.gov (United States)

    Owen-Jackson, Gwyneth; Rutland, Marion

    2016-01-01

    The view of the authors is that the teaching of food in the school curriculum has varied throughout its history in order to meet political aims rather than educational ones. In this article they highlight the social and political changes that have influenced the teaching of food from its inception in the mid-1840s through to the present day. They…

  5. Whole Grains and Food Fun in an After-School Program

    Science.gov (United States)

    Gilboy, Mary Beth

    2009-01-01

    Programs in community-based, after-school settings are ideal to teach children about healthy eating. Objectives: After completing this Whole Grains & Food Fun lesson, children will be able to: (1) list at least two benefits of eating more whole grains, (2) demonstrate skills involved in child-friendly, basic food preparation, and (3) choose a…

  6. Fostering Social Relationships through Food Rituals in a New Zealand School

    Science.gov (United States)

    Neely, Eva; Walton, Mat; Stephens, Christine

    2016-01-01

    Purpose: Food practices, including associated routines, rituals, and habits, are an unexplored area in school health promotion. The purpose of this paper is to fill this gap through exploring how food rituals act as vehicles for young people to establish, maintain, and strengthen social relationships. Design/methodology/approach: Through an…

  7. K-12 School Food Service Staff Training Interventions: A Review of the Literature

    Science.gov (United States)

    Stephens, Lacy; Shanks, Carmen Byker

    2015-01-01

    Background: School food service professionals are vital to implementing national nutrition standards in school meal programs. Appropriate and effective training for these professionals may be one key to producing healthful meals that students are excited to eat and also meet United States Department of Agriculture (USDA) nutrient guidelines. A…

  8. Adolescents' Views about a Proposed Rewards Intervention to Promote Healthy Food Choice in Secondary School Canteens

    Science.gov (United States)

    McEvoy, C. T.; Lawton, J.; Kee, F.; Young, I. S.; Woodside, J. V.; McBratney, J.; McKinley, M. C.

    2014-01-01

    Using rewards may be an effective method to positively influence adolescent eating behaviour, but evidence regarding this approach is limited. The aim of this study was to explore young adolescent views about a proposed reward intervention associated with food choice in school canteens. Focus groups were held in 10 schools located in lower…

  9. Food Defense Practices of School Districts in Northern U.S. States

    Science.gov (United States)

    Klitzke, Carol J.

    2013-01-01

    This study assessed implementation of food defense practices in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. The first phase involved a qualitative multi-site case study: one-day visits were made to five school districts in the states of Iowa, South Dakota, Minnesota, and Wisconsin. A principal,…

  10. The Validation of a Food Label Literacy Questionnaire for Elementary School Children

    Science.gov (United States)

    Reynolds, Jesse S.; Treu, Judith A.; Njike, Valentine; Walker, Jennifer; Smith, Erica; Katz, Catherine S.; Katz, David L.

    2012-01-01

    Objective: To determine the reliability and validity of a 10-item questionnaire, the Food Label Literacy for Applied Nutrition Knowledge questionnaire. Methods: Participants were elementary school children exposed to a 90-minute school-based nutrition program. Reliability was assessed via Cronbach alpha and intraclass correlation coefficient…

  11. A menu for health: changes to New York City school food, 2001 to 2011.

    Science.gov (United States)

    Perlman, Sharon E; Nonas, Cathy; Lindstrom, Lauren L; Choe-Castillo, Julia; McKie, Herman; Alberti, Philip M

    2012-10-01

    The high prevalence of obesity puts children at risk for chronic diseases, increases health care costs, and threatens to reduce life expectancy. As part of the response to this epidemic, the New York City (NYC) Department of Education (DOE)--the nation's largest school district--has worked to improve the appeal and nutritional quality of school food. This article highlights some of the structural and policy changes that have improved the school food environment over the past decade, with the aim to share lessons learned and provide recommendations and resources for other districts interested in making similar modifications. This article details changes DOE has implemented over 10 years, including revised nutrition standards for school meals and competitive foods; new school food department staffing; food reformulations, substitutions, and additions; and transitions to healthier beverages. NYC's revised nutrition standards and hiring of expert staff increased availability of fruits and vegetables, whole grains, and low-fat dairy and decreased sugary beverages, and foods high in saturated fats and added sugars--the major contributors to discretionary calorie intake. DOE also introduced healthier beverages: switching from high-calorie, high-fat whole milk to low-fat milk and increasing access to water. NYC has successfully improved the quality of its school food environment and shown that healthier food service is possible, even under budgetary constraints. Several broad factors facilitated these efforts: fostering community partnerships and inter-agency collaboration, implementing policies and initiatives that target multiple sectors for greater impact, and working to make incremental improvements each year. © 2012, American School Health Association.

  12. Comprehensive mapping of national school food policies across the European Union plus Norway and Switzerland.

    Science.gov (United States)

    Storcksdieck Genannt Bonsmann, S

    2014-12-01

    Childhood obesity is a major public health challenge in Europe. Schools are seen as an important setting to promote healthy diet and lifestyle in a protected environment and school food-related practices are essential in this regard. To understand what policy frameworks European countries have created to govern these practices, a systematic assessment of national school food policies across the European Union plus Norway and Switzerland ( n  = 30 countries) was carried out. The survey revealed that all 30 countries currently have a school food policy in place; a total of 34 relevant policies were identified, 18 of which were mandatory and the remaining 16 voluntary. Major policy objectives specified were those to improve child nutrition (97% of policies), to help children learn and adopt healthy diet and lifestyle habits (94%) and to reduce or prevent childhood obesity (88%). Most commonly (>90%), the policies offered food-based standards for menu composition, and portion sizes were guided by age-appropriate energy requirements. Lunch and snacks were the most widely addressed mealtimes for almost 90% of all policies examined. Other important areas covered included food marketing to children; the availability of vending services; training requirements for catering staff; and whether nutrition education is a mandatory part of the national curriculum. Evaluation was mentioned in 59% of the school food policies reviewed. Future analyses should focus on evaluating the implementation of these policies and more importantly, their effectiveness in meeting the objectives defined therein. Comparable and up-to-date information along with data on education, attainment and public health indicators will enable a comprehensive impact assessment of school food policies and help facilitate optimal school food provision for all.

  13. The school food environment associations with adolescent soft drink and snack consumption.

    Science.gov (United States)

    van der Horst, Klazine; Timperio, Anna; Crawford, David; Roberts, Rebecca; Brug, Johannes; Oenema, Anke

    2008-09-01

    Because students may purchase food and drinks in and around their schools, the school food environment may be important for obesity-related eating behaviors such as soft drink and snack consumption. However, research exploring the associations between school environments and specific eating behaviors is sparse. Associations of the availability of canteen food and drinks, the presence of food stores around schools, and individual cognitions (attitudes, norms, modeling, perceived behavioral control, and intentions) with soft drink and snack consumption were examined in a cross-sectional study (2005-2006) among 1,293 adolescents aged 12-15 years. Soft drink and snack consumption and related cognitions were assessed with self-administered questionnaires. The presence of food stores and the distance to the nearest food store were calculated within a 500-meter buffer around each school. Data on the availability of soft drinks and snacks in school canteens were gathered by observation. In 2007, multilevel regression models were run to analyze associations and mediation pathways between cognitions, environmental factors, and behaviors. Adolescents' attitudes, subjective norms, parental and peer modeling, and intentions were positively associated with soft drink and snack consumption. There was an inverse association between the distance to the nearest store and the number of small food stores with soft drink consumption. These effects were mediated partly by cognitions. This study provided little evidence for associations of environmental factors in the school environment with soft drink and snack consumption. Individual cognitions appeared to be stronger correlates of intake than physical school-environmental factors. Longitudinal research is needed to confirm these findings.

  14. Support for healthy eating at schools according to the comprehensive school health framework: evaluation during the early years of the Ontario School Food and Beverage Policy implementation.

    Science.gov (United States)

    Orava, Taryn; Manske, Steve; Hanning, Rhona

    2017-09-01

    Provincial, national and international public health agencies recognize the importance of school nutrition policies that help create healthful environments aligned with healthy eating recommendations for youth. School-wide support for healthy living within the pillars of the comprehensive school health (CSH) framework (social and physical environments; teaching and learning; healthy school policy; and partnerships and services) has been positively associated with fostering improvements to student health behaviours. This study used the CSH framework to classify, compare and describe school support for healthy eating during the implementation of the Ontario School Food and Beverage Policy (P/PM 150). We collected data from consenting elementary and secondary schools in a populous region of Ontario in Time I (2012/13) and Time II (2014). Representatives from the schools completed the Healthy School Planner survey and a food environmental scan (FES), which underwent scoring and content analyses. Each school's support for healthy eating was classified as either "initiation," "action" or "maintenance" along the Healthy School Continuum in both time periods, and as "high/increased," "moderate" or "low/decreased" within individual CSH pillars from Time I to Time II. Twenty-five school representatives (8 elementary, 17 secondary) participated. Most schools remained in the "action" category (n = 20) across both time periods, with varying levels of support in the CSH pillars. The physical environment was best supported (100% high/increased support) and the social environment was the least (68% low/decreased support). Only two schools achieved the highest rating (maintenance) in Time II. Supports aligned with P/PM 150 were reportedly influenced by administration buy-in, stakeholder support and relevancy to local context. Further assistance is required to sustain comprehensive support for healthy eating in Ontario school food environments.

  15. Guidelines for Planning the School Breakfast Program. Revised.

    Science.gov (United States)

    Georgia State Dept. of Education, Atlanta. Office of School Administrative Services.

    Some of the factors considered in these guidelines include basic nutritional requirements, food component minimums, food variety, and amounts of food served in elementary and secondary school breakfast programs. Suggestions are made for serving foods that will appeal to young people. Samples of hot and cold menus are provided. Forms for evaluating…

  16. Essential Nutrition and Food Systems Components for School Curricula: Views from Experts in Iran.

    Science.gov (United States)

    Sadegholvad, Sanaz; Yeatman, Heather; Omidvar, Nasrin; Parrish, Anne-Maree; Worsley, Anthony

    2017-07-01

    This study aimed to investigate food experts' views on important nutrition and food systems knowledge issues for education purposes at schools in Iran. In 2012, semi-structured, face-to-face or telephone interviews were conducted with twenty-eight acknowledged Iranian experts in food and nutrition fields. Participants were selected from four major provinces in Iran (Tehran, Isfahan, Fars and Gilan). Open-ended interview questions were used to identify nutrition and food systems knowledge issues, which experts considered as important to be included in school education programs. Qualitative interviews were analyzed thematically using NVivo. A framework of knowledge that would assist Iranian students and school-leavers to make informed decisions in food-related areas was developed, comprising five major clusters and several sub-clusters. Major knowledge clusters included nutrition basics; food production; every day food-related practices; prevalent nutritional health problems in Iran and improvement of students' ethical attitudes in the food domain. These findings provide a guide to curriculum developers and policy makers to assess current education curricula in order to optimize students' knowledge of nutrition and food systems.

  17. Implementation lessons for school food policies and marketing restrictions in the Philippines: a qualitative policy analysis.

    Science.gov (United States)

    Reeve, Erica; Thow, Anne Marie; Bell, Colin; Engelhardt, Katrin; Gamolo-Naliponguit, Ella Cecilia; Go, John Juliard; Sacks, Gary

    2018-01-23

    The school environment can enhance children's skills, knowledge and behaviours in relation to healthy eating. However, in many countries, unhealthy foods are commonly available in schools, and children can be exposed to aggressive marketing by the food industry. Taking the perspective of policymakers, this study aimed to identify barriers and enablers to effective school food policy development and implementation in the Philippines. In May 2016, semi-structured interviews were conducted with 21 policymakers and stakeholders involved in school food policymaking and implementation in the Philippines. The Health Policy Analysis Triangle was used to identify interview questions and to guide the thematic analysis. These included the political and socio-environmental context, strengths and limitations of existing policy content, roles and behaviours of actors, implementation processes, policy outcomes, and opportunities to improve policy coherence. The Department of Education's policy 'Orders' represented a relatively strong policy framework for the education sector of the Philippines. However, a lack of human and financial resources for implementation, planning, and policy enforcement limited the impact of the policy on the healthiness of school food provision. Ambiguity in policy wording allowed a wide interpretation of the foods eligible to be provided in schools, and led to difficulties in effective monitoring and enforcement. Food companies used existing relationships with schools to promote their brands and compromise the establishment of a stronger food policy agenda. We found a motivated group of actors engaging in policy-oriented learning and advocating for a stronger policy alternative so as to improve the school food environment. The adoption of policy mechanisms being used to promote healthy dietary practices in the school setting will be strengthened by more robust implementation planning processes, and resources to support implementation and enforcement

  18. Application of the Central Limit Theorem in microbial risk assessment: High number of serving reduces the Coefficient of Variation of food-borne burden-of-illness

    NARCIS (Netherlands)

    Pérez-Rodríguez, F.; Zwietering, M.H.

    2012-01-01

    The Central Limit Theorem (CLT) is proposed as a means of understanding microbial risk in foods from a Public Health perspective. One variant of the CLT states that as the number of random variables, each with a finite mean and variance, increases (¿8), the distribution of the sum (or mean) of those

  19. Comparison of School Food Policies and Food Preparation Practices before and after the Local Wellness Policy among Indiana High Schools

    Science.gov (United States)

    Seo, Dong-Chul

    2009-01-01

    Background: Federal legislation requires local education agencies or school districts to develop a local wellness policy. No data-based research using a prospective cohort of a representative sample of secondary schools has been conducted to investigate the impact of the local wellness policy. Purpose: To investigate changes in school food…

  20. Food and Beverage Marketing in Schools: A Review of the Evidence.

    Science.gov (United States)

    Velazquez, Cayley E; Black, Jennifer L; Potvin Kent, Monique

    2017-09-12

    Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with children's diet-related outcomes. Five databases (MEDLINE, Web of Science, CINAHL, Embase, and PsycINFO) and six grey literature sources were searched for papers that explicitly examined school-based food and beverage marketing policies or practices. Twenty-seven papers, across four high-income countries including Canada ( n = 2), Ireland ( n = 1), Poland ( n = 1) and United States ( n = 23) were identified and reviewed. Results showed that three main methodological approaches have been used: direct observation, self-report surveys, and in-person/telephone interviews, but few studies reported on the validity or reliability of measures. Findings suggest that students in the U.S. are commonly exposed to a broad array of food and beverage marketing approaches including direct and indirect advertising, although the extent of exposure varies widely across studies. More pervasive marketing exposure was found among secondary or high schools compared with elementary/middle schools and among schools with lower compared with higher socio-economic status. Three of five studies examining diet-related outcomes found that exposure to school-based food and beverage marketing was associated with food purchasing or consumption, particularly for minimally nutritious items. There remains a need for a core set of standard and universal measures that are sufficiently rigorous and comprehensive to assess the totality of school food and beverage marketing practices that can be used to compare exposure

  1. Food and Beverage Marketing in Schools: A Review of the Evidence

    Directory of Open Access Journals (Sweden)

    Cayley E. Velazquez

    2017-09-01

    Full Text Available Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with children’s diet-related outcomes. Five databases (MEDLINE, Web of Science, CINAHL, Embase, and PsycINFO and six grey literature sources were searched for papers that explicitly examined school-based food and beverage marketing policies or practices. Twenty-seven papers, across four high-income countries including Canada (n = 2, Ireland (n = 1, Poland (n = 1 and United States (n = 23 were identified and reviewed. Results showed that three main methodological approaches have been used: direct observation, self-report surveys, and in-person/telephone interviews, but few studies reported on the validity or reliability of measures. Findings suggest that students in the U.S. are commonly exposed to a broad array of food and beverage marketing approaches including direct and indirect advertising, although the extent of exposure varies widely across studies. More pervasive marketing exposure was found among secondary or high schools compared with elementary/middle schools and among schools with lower compared with higher socio-economic status. Three of five studies examining diet-related outcomes found that exposure to school-based food and beverage marketing was associated with food purchasing or consumption, particularly for minimally nutritious items. There remains a need for a core set of standard and universal measures that are sufficiently rigorous and comprehensive to assess the totality of school food and beverage marketing practices that can be used to

  2. Food and Beverage Marketing in Schools: A Review of the Evidence

    Science.gov (United States)

    Velazquez, Cayley E.; Potvin Kent, Monique

    2017-01-01

    Despite growing interest from government agencies, non-governmental organizations and school boards in restricting or regulating unhealthy food and beverage marketing to children, limited research has examined the emerging knowledge base regarding school-based food and beverage marketing in high-income countries. This review examined current approaches for measuring school food and beverage marketing practices, and evidence regarding the extent of exposure and hypothesized associations with children’s diet-related outcomes. Five databases (MEDLINE, Web of Science, CINAHL, Embase, and PsycINFO) and six grey literature sources were searched for papers that explicitly examined school-based food and beverage marketing policies or practices. Twenty-seven papers, across four high-income countries including Canada (n = 2), Ireland (n = 1), Poland (n = 1) and United States (n = 23) were identified and reviewed. Results showed that three main methodological approaches have been used: direct observation, self-report surveys, and in-person/telephone interviews, but few studies reported on the validity or reliability of measures. Findings suggest that students in the U.S. are commonly exposed to a broad array of food and beverage marketing approaches including direct and indirect advertising, although the extent of exposure varies widely across studies. More pervasive marketing exposure was found among secondary or high schools compared with elementary/middle schools and among schools with lower compared with higher socio-economic status. Three of five studies examining diet-related outcomes found that exposure to school-based food and beverage marketing was associated with food purchasing or consumption, particularly for minimally nutritious items. There remains a need for a core set of standard and universal measures that are sufficiently rigorous and comprehensive to assess the totality of school food and beverage marketing practices that can be used to compare exposure

  3. Eating Habits and Food Preferences of Elementary School Students in Urban and Suburban Areas of Daejeon

    Science.gov (United States)

    Park, Eun-Suk; Lee, Je-Hyuk

    2015-01-01

    This study investigated the dietary habits and food preferences of elementary school students. The survey was conducted by means of a questionnaire distributed to 4th and 5th grade elementary school students (400 boys and 400 girls) in urban and suburban areas of Daejeon. The results of this study were as follows: male students in urban areas ate breakfast, unbalanced diets, and dairy products more frequently than male students in suburban areas (p eating habits and food preferences of elementary school students according to the place of residence. PMID:26251838

  4. A temporal analysis of the spatial clustering of food outlets around schools in Christchurch, New Zealand, 1966 to 2006.

    Science.gov (United States)

    Day, Peter L; Pearce, Jamie R; Pearson, Amber L

    2015-01-01

    To explore changes in urban food environments near schools, as potential contributors to the rising prevalence of overweight and obesity among children. Addresses of food premises and schools in 1966, 1976, 1986, 1996 and 2006 were geo-coded. For each year, the number and proportion of outlets by category (supermarket/grocery; convenience; fast-food outlet) within 800 m of schools were calculated. The degree of spatial clustering of outlets was assessed using a bivariate K-function analysis. Food outlet categories, school level and school social deprivation quintiles were compared. Christchurch, New Zealand. All schools and food outlets at 10-year snapshots from 1966 to 2006. Between 1966 and 2006, the median number of supermarkets/grocery stores within 800 m of schools decreased from 5 to 1, convenience stores decreased from 2 to 1, and fast-food outlets increased from 1 to 4. The ratio of fast-food outlets to total outlets increased from 0·10 to 0·67. The clustering of fast-food outlets was greatest within 800 m of schools and around the most socially deprived schools. Over the 40-year study period, school food environments in Christchurch can be characterized by increased densities of fast-food outlets within walking distance of schools, especially around the most deprived schools. Since the 1960s, there have been substantial changes to the food environments around schools which may increasingly facilitate away-from-home food consumption for children and provide easily accessible, cheap energy-dense foods, a recognized contributor to the rise in prevalence of overweight and obesity among young people.

  5. A qualitative study of a food intervention in a primary school: Pupils as agents of change.

    Science.gov (United States)

    Ensaff, H; Canavon, C; Crawford, R; Barker, M E

    2015-12-01

    This study explored the impact of a school-based kitchen project at a large inner London school. Timetabled kitchen classroom sessions (90 min every fortnight) were held with all 7-9 year old pupils. Semi-structured focus group discussions (with 76 pupils, 16 parents) and interviews (with headteachers, catering managers and specialist staff) were conducted at the intervention school and a matched control school. Categories and concepts were derived using a grounded theory approach. Data analysis provided three main categories each with their related concepts: Pupil factors (enthusiasm and enjoyment of cooking, trying new foods, food knowledge and awareness, producing something tangible); School factors (learning and curriculum links, resource implications and external pressures) and Home factors (take home effects, confidence in cooking and self-esteem, parents' difficulties cooking at home with children). Children's engagement and the opportunity to cook supported increased food awareness, skills and food confidence. In the grounded theory that emerged, take home effects beyond the school gate dominate, as children act as agents of change and influence cooking and food choice at home. These short term outcomes have the potential to lead to longer term outcomes including changing eating behaviour and diet. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Promoting the purchase of low-calorie foods from school vending machines: A cluster-randomized controlled study

    NARCIS (Netherlands)

    Kocken, P.L.; Eeuwijk, J.; Kesten, N.M.C. van; Dusseldorp, E.; Buijs, G.; Bassa-Dafesh, Z.; Snel, J.

    2012-01-01

    BACKGROUND: Vending machines account for food sales and revenue in schools. We examined 3 strategies for promoting the sale of lower-calorie food products from vending machines in high schools in the Netherlands. METHODS: A school-based randomized controlled trial was conducted in 13 experimental

  7. A Comparative Cost Analysis of Commodity Foods from the U. S. Department of Agriculture in the National School Lunch Program

    Science.gov (United States)

    Peterson, Cora

    2009-01-01

    Schools that participate in the National School Lunch Program receive a portion of their federal funding as commodity foods rather than cash payments. This research compared the product costs and estimated total procurement costs of commodity and commercial foods from the school district perspective using data from 579 Minnesota ordering sites in…

  8. Does competitive food and beverage legislation hurt meal participation or revenues in high schools?

    Science.gov (United States)

    Peart, Tasha; Kao, Janice; Crawford, Patricia B; Samuels, Sarah E; Craypo, Lisa; Woodward-Lopez, Gail

    2012-08-01

    There is limited evidence to evaluate the influence of competitive food and beverage legislation on school meal program participation and revenues. A representative sample of 56 California high schools was recruited to collect school-level data before (2006–2007) and the year after (2007–2008) policies regarding limiting competitive foods and beverages were required to be implemented. Data were obtained from school records, observations, and questionnaires. Paired t-tests assessed significance of change between the two time points. Average participation in lunch increased from 21.7% to 25.3% (p foods, from $0.45 to $0.37 (per student per day). Compliance with food and beverage standards also increased significantly. At end point, compliance with beverage standards was higher (71.0%) than compliance with food standards (65.7%). Competitive food and beverage legislation can increase food service revenues when accompanied by increased rates of participation in the meal program. Future studies collecting expense data will be needed to determine impact on net revenues.

  9. Support for healthy eating at schools according to the comprehensive school health framework: evaluation during the early years of the Ontario School Food and Beverage Policy implementation

    Directory of Open Access Journals (Sweden)

    Taryn Orava

    2017-09-01

    Full Text Available Introduction: Provincial, national and international public health agencies recognize the importance of school nutrition policies that help create healthful environments aligned with healthy eating recommendations for youth. School-wide support for healthy living within the pillars of the comprehensive school health (CSH framework (social and physical environments; teaching and learning; healthy school policy; and partnerships and services has been positively associated with fostering improvements to student health behaviours. This study used the CSH framework to classify, compare and describe school support for healthy eating during the implementation of the Ontario School Food and Beverage Policy (P/PM 150. Methods: We collected data from consenting elementary and secondary schools in a populous region of Ontario in Time I (2012/13 and Time II (2014. Representatives from the schools completed the Healthy School Planner survey and a food environmental scan (FES, which underwent scoring and content analyses. Each school’s support for healthy eating was classified as either “initiation,” “action” or “maintenance” along the Healthy School Continuum in both time periods, and as “high/increased,” “moderate” or “low/decreased” within individual CSH pillars from Time I to Time II. Results: Twenty-five school representatives (8 elementary, 17 secondary participated. Most schools remained in the “action” category (n = 20 across both time periods, with varying levels of support in the CSH pillars. The physical environment was best supported (100% high/increased support and the social environment was the least (68% low/decreased support. Only two schools achieved the highest rating (maintenance in Time II. Supports aligned with P/PM 150 were reportedly influenced by administration buy-in, stakeholder support and relevancy to local context. Conclusion: Further assistance is required to sustain comprehensive support for healthy

  10. Comparison of fast food consumption and dietary guideline practices for children and adolescents by clustering of fast food outlets around schools in the Gyeonggi area of Korea.

    Science.gov (United States)

    Joo, Soonnam; Ju, Seyoung; Chang, Hyeja

    2015-01-01

    This study investigated the distribution density of fast food outlets around schools, and the relationship between dietary health of children and adolescents and the density of fast food outlets in Korea. A distribution map of fast food outlets was drawn by collecting information on 401 locations of 16 brands within a 15-minute walk (800 meter) of 342 elementary and secondary schools in Suwon, Hwaseong and Osan. A questionnaire was used to gather data on the dietary life of 243 sixth and eighth grade students at eight schools. Schools in the upper 20% and lower 20% of the fast food outlet distribution were classified as high-density and low-density groups, respectively. The practice rate of dietary guidelines published by the Health and Welfare Ministry and the fast food consumption pattern of children and adolescents from low and high density groups were determined. The number of schools with a fast food outlet within 200 meters or in the Green Food Zone around its location was 48 of 189 (25.4%) in Suwon and 14 of 153 (9.2%) in Hwaseong and Osan. Students in the low-density group visited fast food outlets less often than those in the high-density group (pfast food outlets within 200 meters of schools was useful for identifying the effectiveness of the Green Food Zone Act and nutrition education programs.

  11. Association between district and state policies and US public elementary school competitive food and beverage environments.

    Science.gov (United States)

    Chriqui, Jamie F; Turner, Lindsey; Taber, Daniel R; Chaloupka, Frank J

    2013-08-01

    Given the importance of developing healthy eating patterns during early childhood, policies to improve the elementary school food and beverage environments are critical. To examine the association between district and state policy and/or law requirements regarding competitive food and beverages and public elementary school availability of foods and beverages high in fats, sugars, and/or sodium. Multivariate, pooled, cross-sectional analysis of data gathered annually during elementary school years 2008-2009 through 2010-2011 in the United States. Survey respondents at 1814 elementary schools (1485 unique) in 957 districts in 45 states (food analysis) and 1830 elementary schools (1497 unique) in 962 districts and 45 states (beverage analysis). EXPOSURES Competitive food and beverage policy restrictions at the state and/or district levels. Competitive food and beverage availability. RESULTS Sweets were 11.2 percentage points less likely to be available (32.3% vs 43.5%) when both the district and state limited sugar content, respectively. Regular-fat baked goods were less available when the state law, alone and in combination with district policy, limited fat content. Regular-fat ice cream was less available when any policy (district, state law, or both) limited competitive food fat content. Sugar-sweetened beverages were 9.5 percentage points less likely to be available when prohibited by district policy (3.6% vs 13.1%). Higher-fat milks (2% or whole milk) were less available when prohibited by district policy or state law, with either jurisdiction's policy or law associated with an approximately 15 percentage point reduction in availability. Both district and state policies and/or laws have the potential to reduce in-school availability of high-sugar, high-fat foods and beverages. Given the need to reduce empty calories in children's diets, governmental policies at all levels may be an effective tool.

  12. Libraries serving dialogue

    CERN Document Server

    Dupont, Odile

    2014-01-01

    This book based on experiences of libraries serving interreligious dialogue, presents themes like library tools serving dialogue between cultures, collections dialoguing, children and young adults dialoguing beyond borders, story telling as dialog, librarians serving interreligious dialogue.

  13. Adecuación de la dieta servida a escolares en albergues indigenistas de la Sierra Tarahumara, México Adequacy of the diet served to Tarahumara children in indigenous boarding schools of northern Mexico

    Directory of Open Access Journals (Sweden)

    Joel Monárrez-Espino

    2010-02-01

    Full Text Available OBJETIVO: Evaluar la adecuación y variación de la dieta servida a escolares de albergues indigenistas. MATERIAL Y MÉTODOS: Durante diez semanas se evaluó la dieta servida en dos albergues documentando el tipo/cantidad de ingredientes empleados para preparar alimentos/bebidas y registrando la ración ofrecida mediante la técnica de pesos y medidas; se analizó la dieta servida los martes-miércoles-jueves de las semanas 3-5-7. RESULTADOS: Se utilizaron 33-46 ingredientes/semana; los más frecuentes fueron aceite, tortillas de harina de maíz fortificada, leche, cebolla, azúcar y frijol. La energía total en la ración diaria fluctuó entre 1309 y 2919 kcal; las proteínas constituyeron 10.5-21.2% (45-127 g/día, los hidratos de carbono 40.7-61.9% (145-433 g/día, y los lípidos 22.5-48.1% (45-125 g/día. El contenido diario de micronutrimentos fue el siguiente: hierro, 15-33 mg; calcio, 686-1795 mg; zinc, 8-19 mg; vitamina A, 118-756 mcg; vitamina B9, 42-212 mcg y vitamina B12, 0.8-5 mcg. CONCLUSIÓN: Existe una variación importante en la dieta servida que resulta relativamente hipercalórica por exceso de lípidos, pero con un contenido insuficiente de vitaminas B9, B12 y A.OBJECTIVE: To assess the adequacy and variability of the diet served to Tarahumara children in indigenous boarding schools. MATERIAL AND METHODS: Records of food and drinks served for meals, weighed daily, were obtained from Monday through Friday for 10 consecutive weeks in two selected boarding schools. Nutrient intake for Tuesdays, Wednesdays and Thursdays was calculated and analyzed for weeks 3, 5 and 7. RESULTS: The number of food items used per week ranged from 33 to 46. The most frequently utilized items were cooking oil, fortified corn tortilla, milk, onion, sugar and beans. Total energy served per day fluctuated between 1309 and 2919 Kcal; proteins comprised 10.5 to 21.2% (45 to 127 g/day, carbohydrates 40.7 to 61.9% (145 to 433 g/day, and lipids 22.5 to 48

  14. Food-dependent exercise-induced anaphylaxis in Japanese elementary school children.

    Science.gov (United States)

    Manabe, Tetsuharu; Oku, Norihiro; Aihara, Yukoh

    2018-04-01

    In 2012, we clarified that the prevalence of food-dependent exercise-induced anaphylaxis (FDEIA) was 0.018% in junior-high students in Yokohama, Japan. Furthermore, although different from FDEIA, one student who had completed oral immunotherapy developed anaphylaxis during exercise after eating causative food. There have been few large-scale epidemiological studies of FDEIA, however, in elementary school children, therefore we conducted an epidemiological study in elementary school children in Yokohama to clarify the frequency and characteristic of FDEIA. We sent a questionnaire regarding the occurrence of FDEIA to all 348 public elementary school nurses in Yokohama. We also compared the results with those for junior-high school that we previously reported. We excluded those children with a past history of immediate food allergy who had achieved desensitization status after oral immunotherapy, from FDEIA, and instead defined them as having desensitization status and exercise-induced anaphylaxis (DEIA). Of 348 school nurses, 317 responded (91.1%). Overall, eight of 170 146 children were diagnosed with FDEIA, which was significantly lower than the prevalence in junior-high school students (0.0047% vs 0.018%, P = 0.0009). The causative foods were wheat (n = 4), and soy, fruit, crustaceans, and squid (n = 1 each). Four children had DEIA and the causative foods were wheat and milk (n = 2 each). Multiple episodes occurred in five children with FDEIA and in three children with DEIA. FDEIA was far less common in elementary school than in junior-high school, and wheat was the major causative food. The new appearance of DEIA was notable. Decreasing episode recurrence remains an issue that needs to be resolved. © 2018 Japan Pediatric Society.

  15. Calorie labeling in a rural middle school influences food selection: findings from community-based participatory research.

    Science.gov (United States)

    Hunsberger, Monica; McGinnis, Paul; Smith, Jamie; Beamer, Beth Ann; O'Malley, Jean

    2015-01-01

    Calorie labeling at the point-of-purchase in chain restaurants has been shown to reduce energy intake. To investigate the impact of point-of-purchase calorie information at one rural middle school. With a community-based participatory research framework a mixed method approach was used to evaluate the impact of point-of-purchase calorie information. Students in grades 6-8, dining at the school cafeteria January and February 2010, participated for 17 school days each month; in January a menu was offered in the usual manner without calorie labels; the same menu was prepared in February with the addition of calorie labels at point-of-purchase. Gross calories served per student were measured each day allowing for matched comparison by menu. In March/April of 2010, 32 students who ate in the cafeteria 3 or more times per week were interviewed regarding their views on menu labeling. Calorie consumption decreased by an average of 47 calories/day; fat intake reduced by 2.1 grams/day. Five main themes were consistent throughout the interviews. Point-of-purchase calorie labels can play a role in reducing the number of calories consumed by middle school age children at the lunch. The majority of students interviewed found the calorie labels helped them choose healthier food.

  16. Menu Planning Guide for School Food Service. Revised.

    Science.gov (United States)

    VanEgmont-Pannell, Dorothy; And Others

    This menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes…

  17. Enhancing Diversity In The Geosciences; Intensive Field Experience In USA And Mexico For Middle And High School Teachers Serving Large Hispanic Populations.

    Science.gov (United States)

    Leal-Bautista, R. M.; Kitts, K. B.; Velazquez Oliman, G.; Perry, E. C.

    2008-12-01

    To encourage Hispanic participation and enrolment in the geosciences and ultimately enhance diversity within the discipline, we recruited ten middle and high school science teachers serving large Hispanic populations (60-97%) for a paid three-week field experience supported by an NSF Opportunities for Enhancing Diversity in the Geosciences grant. In 2006, the field experiences focused on volcanic events and the water problems of the Central part of Mexico. In 2008, the field experiences focused on karstic and hydrogeological conditions of the Yucatan Peninsula. In addition to the geological aspects of the fieldwork experience, the trip to Mexico exposed the teachers to a social environment outside of their community where they interacted with a diverse group of scientists from the Universidad National Autonoma de Mexico (UNAM), Centro de Investigacion Cientifica de Yucatan (CICY) and Centro Nacional de Desastres (CENAPRED). A key part of this project was the encounter between American and Mexican teachers that included a day of presentations, panel discussion and some class-room activities. Direct interaction between the cooperating teachers and the American and Mexican geoscientists provided actual scientific research experiences to educate and to help dispel misconceptions the teachers themselves may have had about who geoscientists really are and what they do. Teachers of the 2006 group produced educational materials from their field experiences and presented these materials at professional conferences. We measured the efficacy of these activities quantitatively via pre- and post-tests assessing confidence levels, preconceptions and biases, NIU staff observations of participants in their home institutions, and evaluations of participants' field books and pedagogical materials. We present these data here and identify specific activities that are both effective and efficient in changing teacher behaviours and attitudes enabling them to better connect with their

  18. Children eat their school lunch too quickly: an exploratory study of the effect on food intake

    Directory of Open Access Journals (Sweden)

    Zandian Modjtaba

    2012-05-01

    Full Text Available Abstract Background Speed of eating, an important aspect of eating behaviour, has recently been related to loss of control of food intake and obesity. Very little time is allocated for lunch at school and thus children may consume food more quickly and food intake may therefore be affected. Study 1 measured the time spent eating lunch in a large group of students eating together for school meals. Study 2 measured the speed of eating and the amount of food eaten in individual school children during normal school lunches and then examined the effect of experimentally increasing or decreasing the speed of eating on total food intake. Methods The time spent eating lunch was measured with a stop watch in 100 children in secondary school. A more detailed study of eating behaviour was then undertaken in 30 secondary school children (18 girls. The amount of food eaten at lunch was recorded by a hidden scale when the children ate amongst their peers and by a scale connected to a computer when they ate individually. When eating individually, feedback on how quickly to eat was visible on the computer screen. The speed of eating could therefore be increased or decreased experimentally using this visual feedback and the total amount of food eaten measured. Results In general, the children spent very little time eating their lunch. The 100 children in Study 1 spent on average (SD just 7 (0.8 minutes eating lunch. The girls in Study 2 consumed their lunch in 5.6 (1.2 minutes and the boys ate theirs in only 6.8 (1.3 minutes. Eating with peers markedly distorted the amount of food eaten for lunch; only two girls and one boy maintained their food intake at the level observed when the children ate individually without external influences (258 (38 g in girls and 289 (73 g in boys. Nine girls ate on average 33% less food and seven girls ate 23% more food whilst the remaining boys ate 26% more food. The average speed of eating during school lunches amongst groups

  19. Children eat their school lunch too quickly: an exploratory study of the effect on food intake.

    Science.gov (United States)

    Zandian, Modjtaba; Ioakimidis, Ioannis; Bergström, Jakob; Brodin, Ulf; Bergh, Cecilia; Leon, Michael; Shield, Julian; Södersten, Per

    2012-05-14

    Speed of eating, an important aspect of eating behaviour, has recently been related to loss of control of food intake and obesity. Very little time is allocated for lunch at school and thus children may consume food more quickly and food intake may therefore be affected. Study 1 measured the time spent eating lunch in a large group of students eating together for school meals. Study 2 measured the speed of eating and the amount of food eaten in individual school children during normal school lunches and then examined the effect of experimentally increasing or decreasing the speed of eating on total food intake. The time spent eating lunch was measured with a stop watch in 100 children in secondary school. A more detailed study of eating behaviour was then undertaken in 30 secondary school children (18 girls). The amount of food eaten at lunch was recorded by a hidden scale when the children ate amongst their peers and by a scale connected to a computer when they ate individually. When eating individually, feedback on how quickly to eat was visible on the computer screen. The speed of eating could therefore be increased or decreased experimentally using this visual feedback and the total amount of food eaten measured. In general, the children spent very little time eating their lunch. The 100 children in Study 1 spent on average (SD) just 7 (0.8) minutes eating lunch. The girls in Study 2 consumed their lunch in 5.6 (1.2) minutes and the boys ate theirs in only 6.8 (1.3) minutes. Eating with peers markedly distorted the amount of food eaten for lunch; only two girls and one boy maintained their food intake at the level observed when the children ate individually without external influences (258 (38) g in girls and 289 (73) g in boys). Nine girls ate on average 33% less food and seven girls ate 23% more food whilst the remaining boys ate 26% more food. The average speed of eating during school lunches amongst groups increased to 183 (53)% in the girls and to 166 (47

  20. 'We've Got Some Underground Business Selling Junk Food': Qualitative Evidence of the Unintended Effects of English School Food Policies

    OpenAIRE

    Fletcher, A.; Jamal, Farah; Fitzgerald-Yau, N.; Bonell, C.

    2013-01-01

    Drawing on two qualitative studies, we report evidence of pervasive black markets in confectionery, ‘junk’ food and energy drinks in English secondary schools. Data were \\ud collected at six schools through focus groups and interviews with students (n= 149) and staff (n= 36), and direct observations. Supermarkets, new technologies and teachers’ narrow focus on attainment have enabled these ‘underground businesses’ to emerge following increased\\ud state regulation of school food and drink prov...

  1. Adverse health effects of experiencing food insecurity among Greenlandic school children

    Directory of Open Access Journals (Sweden)

    Birgit Niclasen

    2013-08-01

    Full Text Available Background. In vulnerable populations, food security in children has been found to be associated with negative health effects. Still, little is known about whether the negative health effects can be retrieved in children at the population level. Objective. To examine food insecurity reported by Greenlandic school children as a predictor for perceived health, physical symptoms and medicine use. Design. The study is based on the Greenlandic part of the Health Behaviour in School-aged Children survey. The 2010 survey included 2,254 students corresponding to 40% of all Greenlandic school children in Grade 5 through 10. The participation rate in the participating schools was 65%. Food insecurity was measured as going to bed or to school hungry because there was no food at home. Results. Boys, the youngest children (11–12 year-olds, and children from low affluence homes were at increased risk for food insecurity. Poor or fair self-rated health, medicine use last month and physical symptoms during the last 6 months were all more frequent in children reporting food insecurity. Controlling for age, gender and family affluence odds ratio (OR for self-rated health was 1.60 (95% confidence interval (CI 1.23–2.06 (p<0.001, for reporting physical symptoms 1.34 (95% CI 1.06–1.68 (p=0.01 and for medicine use 1.79 (95% CI 1.42–2.26 (p<0.001. Stratification on age groups suggested that children in different age groups experience different health consequences of food insecurity. The oldest children reported food insecurity less often and experienced less negative health effects compared to the younger children. Conclusions. All 3 measures of health were negatively associated to the occurrence of food insecurity in Greenlandic school children aged 11–17. Food security must be seen as a public health issue of concern, and policies should be enforced to prevent food poverty particularly among boys, younger school children and children from low affluence

  2. Change in excitability of a putative decision-making neuron in Aplysia serves as a mechanism in the decision not to feed following food satiation.

    Science.gov (United States)

    Dickinson, Kathy J; Wainwright, Marcy L; Mozzachiodi, Riccardo

    2015-03-15

    Although decision making is a ubiquitous function, the understanding of its underlying mechanisms remains limited, particularly at the single-cell level. In this study, we used the decision not to feed that follows satiation in the marine mollusk Aplysia to examine the role of putative decision-making neuron B51 in this process. B51 is a neuron in the feeding neural circuit that exhibits decision-making characteristics in vitro, which bias the circuit toward producing the motor programs responsible for biting behavior. Once satiated, Aplysia decided not to bite for a prolonged period of time (≥24h) when presented with a food stimulus that normally elicits feeding in non-satiated animals. Twenty-four hours after satiation, suppressed feeding was accompanied by a significant decrease of B51 excitability compared to the control group of unfed animals. No differences were measured in B51 resting membrane properties or synaptic input to B51 between the satiated and control groups. When B51 properties were measured at a time point in which feeding had recovered from the suppressive effects of satiation (i.e., 96 h after satiation), no difference in B51 excitability was observed between satiated and control groups. These findings indicate that B51 excitability changes in a manner that is coherent with the modifications in biting resulting from food satiation, thus implicating this neuron as a site of plasticity underlying the decision not to bite following food satiation in Aplysia. Copyright © 2014 Elsevier B.V. All rights reserved.

  3. A qualitative study of independent fast food vendors near secondary schools in disadvantaged Scottish neighbourhoods.

    Science.gov (United States)

    Estrade, Michelle; Dick, Smita; Crawford, Fiona; Jepson, Ruth; Ellaway, Anne; McNeill, Geraldine

    2014-08-04

    Preventing and reducing childhood and adolescent obesity is a growing priority in many countries. Recent UK data suggest that children in more deprived areas have higher rates of obesity and poorer diet quality than those in less deprived areas. As adolescents spend a large proportion of time in school, interventions to improve the food environment in and around schools are being considered. Nutrient standards for school meals are mandatory in the UK, but many secondary pupils purchase foods outside schools at break or lunchtime that may not meet these standards. Qualitative interviews were conducted with fast food shop managers to explore barriers to offering healthier menu options. Recruitment targeted independently-owned shops near secondary schools (pupils aged c.12-17) in low-income areas of three Scottish cities. Ten interviews were completed, recorded, and transcribed for analysis. An inductive qualitative approach was used to analyse the data in NVivo 10. Five themes emerged from the data: pride in what is sold; individual autonomy and responsibility; customer demand; profit margin; and neighbourhood context. Interviewees consistently expressed pride in the foods they sold, most of which were homemade. They felt that healthy eating and general wellbeing are the responsibility of the individual and that offering what customers want to eat, not necessarily what they should eat, was the only way to stay in business. Most vendors felt they were struggling to maintain a profit, and that many aspects of the low-income neighbourhood context would make change difficult or impossible. Independent food shops in low-income areas face barriers to offering healthy food choices, and interventions and policies that target the food environment around schools should take the neighbourhood context into consideration.

  4. Academic stress levels were positively associated with sweet food consumption among Korean high-school students.

    Science.gov (United States)

    Kim, Yeonsoo; Yang, Hye Young; Kim, Ae-Jung; Lim, Yunsook

    2013-01-01

    The objectives of the present study were to identify the association among levels of persistent academic stress, appetite, and dietary habits and to determine the specific types of sweet foods consumed by Korean high-school students according to their academic stress levels. The study participants included 333 high-school students in the 10th to 12th grades in Kyunggi Province, Korea. The level of academic stress was scored with a 75-item academic stress scale and was categorized as high, medium, or low. A food-frequency questionnaire was used to measure the sugar intake from sweet foods. Korean high-school students with a high academic stress level had larger meals than the other students. Compared with students with low academic stress, the students with high academic stress had a higher frequency of sugar intake from the following food types: confectionaries, candies and chocolates, breads, and flavored milk. Moreover, compared with students with low academic stress, the students with high academic stress had a higher total intake of sugar from the following food types: confectionaries, candies, chocolates, flavored milk, traditional Korean beverages, and spicy, sweet, and fried rice cakes. Unhealthy stress-related food choices may compromise high-school students' health and contribute to their morbidity. The findings of the present study could be used to help nutritionists develop effective strategies for nutritional education and counseling to improve adolescent health. Copyright © 2013 Elsevier Inc. All rights reserved.

  5. [Food preferences and nutritional status in school-age children living in Mexico City].

    Science.gov (United States)

    Sánchez-García, Rocío; Reyes-Morales, Hortensia; González-Unzaga, Marco Aurelio

    Childhood is a basic period for the development of habits and their continuation during the course of life. The objective of this study was to identify food preferences and their variations according to the nutritional status in school-age children living in Mexico City. A cross-sectional study was carried out including 1465 school-age children attending eight public elementary schools in Mexico City. Children were asked to complete a questionnaire regarding their preferences to 70 selected different foods. Anthropometric measurements were also carried out. Parents of the children provided sociodemographic information. For each food, the preference was evaluated using a Likert scale. Frequencies were calculated for the total sample and for different nutritional status levels. Median age of children was 9 years old. Forty-eight percent of the children were overweight or obese. The most preferred foods were fruits, pizzas, flavored milk, and French fries. The least preferred foods were vegetables, whole-grain cereals, fish, meat, and panela cheese. Plain water (72%) and sugar-sweetened beverages (71%) had a high level of preference. There was no preference variation according to nutritional status. Food preference patterns of school-age children are a risk for unhealthy food consumption as well as for the increase in obesity prevalence in this population. Interventions focused on the promotion of a healthy food environment are necessary, aimed at improving food preferences from early childhood. Copyright © 2014 Hospital Infantil de México Federico Gómez. Publicado por Masson Doyma México S.A. All rights reserved.

  6. Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga, South Africa.

    Science.gov (United States)

    Sibanyoni, J J; Tabit, F T

    2017-08-01

    The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools-especially those located in rural settlements-were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.

  7. Children's Food and Drink Purchasing Behaviour “Beyond the School Gate”: The Development of a Survey Module

    OpenAIRE

    Wills, Wendy J.; Macdiarmid, Jennie I.; Masson, Lindsey F.; Bromley, Catherine; Craig, Leone; McNeill, Geraldine

    2013-01-01

    Many children eat a diet which supplies a higher than recommended amount of nonmilk extrinsic sugars and saturated fatty acids. The school setting is often targeted for nutrition intervention as many children consume food at school. In Scotland, attempts have been made to improve the nutritional content of food in schools and attention has now turned to food and drink available “beyond the school gate.” This paper describes the development of a module on food and drink purchasing behaviour. T...

  8. Food Safety and Sustainable Nutrition Workshops: Educational Experiences for Primary School Children in Turin, Italy.

    Science.gov (United States)

    Traversa, Amaranta; Adriano, Daniela; Bellio, Alberto; Bianchi, Daniela Manila; Gallina, Silvia; Ippolito, Clara; Romano, Angelo; Durelli, Paola; Pezzana, Andrea; Decastelli, Lucia

    2017-01-24

    European control and prevention policies are focused to guarantee a high level of protection of consumers' health. Food-borne diseases as obesity, diabetes, food allergy, and food-borne outbreaks are increasing. To prevent food-borne diseases, it is fundamental to involve consumers, in particular children, in educational experiences aimed to learn the proper behaviours to be applied. In this context, we designed and performed 5 educational workshops about food safety, hidden allergens in food and nutrition aimed to involve children attending primary and summer school. These experiences let us collect observations about children knowledge and behaviours. From May to October 2015, a total of 1708 children aged 6 to 11 years joined our workshops. Children were involved in listening activities, laboratory experiments, handling games and sensory experiences. All participants were familiar with food allergy and were interested to know how to behave with allergic people. Children showed great curiosity in discovering that many foods normally contain live bacteria. Less than 25% of children reported to skip breakfast, to have it watching TV or to spend few minutes for it. Many of them (>75%) thought that fruits and vegetables are all year-round available and are not related to a specific period. Very few participants (food safety and nutrition educational experiences have the opportunity to increase their awareness about the correct behaviours to prevent food-borne diseases and to improve their own critical thinking about food consumption.

  9. Emergency epinephrine use for food allergy reactions in Chicago Public Schools.

    Science.gov (United States)

    DeSantiago-Cardenas, Lilliana; Rivkina, Victoria; Whyte, Stephanie A; Harvey-Gintoft, Blair C; Bunning, Bryan J; Gupta, Ruchi S

    2015-02-01

    Given the increase in childhood food allergy, national and local policies have been developed to encourage schools to stock undesignated epinephrine auto-injectors in case of an anaphylactic emergency. To describe the use of epinephrine auto-injectors in Chicago Public Schools during the 2012-2013 school year, specifically for food-induced allergic reactions. District-issued epinephrine auto-injectors were distributed to all public and charter schools in Chicago prior to the start of the 2012-2013 school year. Data on their use were collected, and frequencies were computed in the autumn of 2013. Thirty-eight district-issued epinephrine auto-injectors were administered during the inaugural year of the Chicago Public Schools initiative. Epinephrine auto-injectors were administered to students (92.1%) and school staff (7.9%). Most district-issued epinephrine auto-injectors were administered in elementary schools (63.2%) and on Chicago's North-Northwest Side (36.8%). More than half (55.0%) of all district-issued epinephrine auto-injectors were administered for first-time anaphylactic events. Food-induced reactions accounted for more than half (55.3%) of all reactions requiring epinephrine auto-injector use, whereas the trigger of more than one third (34.2%) of all reactions requiring the use of an epinephrine auto-injector remained unknown. Chicago Public Schools is the first large, urban school district in the U.S. to develop and implement the District-Issued Emergency Epinephrine Initiative, which helped 38 students and staff avoid potential morbidity and mortality. The impact of this initiative during its first year underscores the need for stocking undesignated epinephrine in schools across the country. Copyright © 2015 American Journal of Preventive Medicine. All rights reserved.

  10. Knowledge, attitude, and practice (KAP) of food hygiene among schools students' in Majmaah city, Saudi Arabia.

    Science.gov (United States)

    Almansour, Mohammed; Sami, Waqas; Al-Rashedy, Oliyan Shoqer; Alsaab, Rayan Saad; Alfayez, Abdulrahman Saad; Almarri, Nawaf Rashed

    2016-04-01

    To determine the level of knowledge, attitude, and practice of food hygiene among primary, intermediate and high school students and explore association, if any, with socio-demographic differences. The observational cross-sectional study was conducted at boy's schools in Majmaah, Kingdom of Saudi Arabia, from February to May 2014. Data was collected using stratified random sampling technique from students aged 8-25 year. Two schools from each level (primary, intermediate and high school) were randomly selected and data was collected from the selected schools using simple random sampling method. A self-administered modified Sharif and Al-Malki questionnaire for knowledge, attitude and practice of food hygiene was used with Arabic translation. The mean age of 377 male students in the study was 14.53±2.647 years. Knowledge levels was less in primary school students compared to high school students (p=0.026). Attitude level was high in primary school students compared to intermediate school students (pstudents exhibited good practice levels, despite fair knowledge and attitude levels.

  11. [Evolution of food supply (apart from school catering) between 2004/2005 and 2009/2010 in middle- and high-schools of Aquitaine, France].

    Science.gov (United States)

    Langevin, C; Carriere, C; Delmas, C; Péchaud, M; Barberger-Gateau, P; Maurice, S; Thibault, H

    2013-02-01

    The aim of this study was to assess the evolution of food supply (apart from school catering) between school years 2004/2005 and 2009/2010, in middle- and high-schools from the Aquitaine region (southwest France), in order to evaluate the impact of actions conducted within the framework and the program Nutrition, Prevention and Health of children and adolescents in Aquitaine (southwest France). Two surveys were carried out among all middle- and high-schools of the Aquitaine region in 2004/2005 (n=536) and 2009/2010 (n=539) within the framework of a regional multidisciplinary public health program "Nutrition, prevention and health of children and teenagers in Aquitaine". For both 2004/2005 and 2009/2010, data were collected using the same questionnaire and dealt with school characteristics and modalities of food supply (apart from school catering). Response rate was 84.1% in 2004/2005 and 79.6% in 2009/2010. The proportion of schools offering food to pupils (apart from school catering) significantly decreased in 5 years (from 80.1% to 50.1%, Pcatering) has also been improved: less sweet and fat food, more bread and fruits. This study shows an overall improvement of food supply apart from school catering (food sale, free food and vending machines) in middle- and high-schools from the Aquitaine region (southwest France) between 2004/2005 and 2009/2010. This improvement is related to the proportion of schools offering food (quantitative improvement), as well as to the composition of food supply (qualitative improvement). These results show an improvement of food supply (apart from school catering), suggesting that actions implemented in the framework of the program "Nutrition, prevention and health of children and adolescents in Aquitaine" may have led to these improvements. Copyright © 2012 Elsevier Masson SAS. All rights reserved.

  12. Active school transport and fast food intake: Are there racial and ethnic differences?

    Science.gov (United States)

    Sanchez-Vaznaugh, E V; Bécares, L; Sallis, J F; Sánchez, B N

    2016-10-01

    To investigate whether active school transport was associated with fast food consumption, and to examine differences across racial/ethnic groups. Adolescent data (n=3194) from the 2009 California Health Interview Survey were analyzed with logistic regression models to examine the association between active school transport (AST) and fast food intake across racial/ethnic groups. In the overall sample, AST during 1-2days in the past week was associated with greater likelihood of fast food intake (OR: 1.58; 95% CI: 1.03-2.43), compared with zero days of AST, controlling for demographic and other factors. The association between AST and fast food intake differed significantly by race/ethnicity (pfast food intake (1-2days OR, 2.37, 95%CI: 1.05-5.35; 3-4days OR, 2.78, 95% CI: 1.04-7.43; 5days OR, 2.20, 95%CI: 1.23-3.93). Among White and Asian adolescents, there was a curvilinear pattern: relative to adolescents who reported zero days of AST, those who did AST 1-2days/week had greater likelihood of fast food intake, but AST of 3-4days and 5days/week was associated respectively, with higher and lower likelihood of fast food intake among both groups. AST appears to be a risk factor for fast food intake, and may expose some ethnic groups more than others to increased opportunity to purchase and consume fast food. Programs and policies to promote AST among adolescents should incorporate efforts to encourage healthy eating and discourage concentration of fast food outlets near schools. Copyright © 2016 Elsevier Inc. All rights reserved.

  13. Increasing Culturally Diverse Meals in Head Start Using a Collaborative Approach: Lessons Learned for School Food Service Modifications

    Science.gov (United States)

    Hoffman, Jessica A.; Agrawal, Tara; Thompson, Douglas; Ferguson, Tyler; Grinder, AnnMarie; Carter, Sonia; Healey, Christine; Bhaumik, Urmi; Castaneda-Sceppa, Carmen

    2012-01-01

    Head Start's performance standards require that the nutrition programs "serve a variety of foods which consider cultural and ethnic preferences and which broaden the child's food experience" (Head Start Program Performance Standards and Other Regulations, 2006). In this study, food service modifications were made via a participatory…

  14. Variables Affecting Secondary School Students' Willingness to Eat Genetically Modified Food Crops

    Science.gov (United States)

    Maes, Jasmien; Bourgonjon, Jeroen; Gheysen, Godelieve; Valcke, Martin

    2017-04-01

    A large-scale cross-sectional study (N = 4002) was set up to determine Flemish secondary school students' willingness to eat genetically modified food (WTE) and to link students' WTE to previously identified key variables from research on the acceptance of genetic modification (GM). These variables include subjective and objective knowledge about genetics and biotechnology, perceived risks and benefits of GM food crops, trust in information from different sources about GM, and food neophobia. Differences between WTE-related variables based on students' grade level, educational track, and gender were analyzed. The students displayed a rather indecisive position toward GM food and scored weakly on a genetics and biotechnology knowledge test. WTE correlated most strongly with perceived benefits and subjective and objective knowledge. The results have clear implications for education, as they reiterate the need to strengthen students' scientific knowledge base and to introduce a GM-related debate at a much earlier stage in their school career.

  15. Effects of family-togetherness on the food selection by primary and junior high school students: family-togetherness means better food.

    Science.gov (United States)

    Kusano-Tsunoh, A; Nakatsuka, H; Satoh, H; Shimizu, H; Sato, S; Ito, I; Fukao, A; Hisamichi, S

    2001-06-01

    To see how different foods were selected depending on family-togetherness at breakfast and dinner, we investigated the meals of eight thousand primary and four thousand junior high school students by questionnaire. About 70% of primary school children but less than 50% of junior high school children ate breakfast with their family. The food, eaten by children who ate meals together with their family, took more time for cooking and was more traditional with rice as the staple. Food eaten by children who did not eat with their family lacked both preparation time and staple base. Family-togetherness affects the foods of primary school children more than those of junior high school students.

  16. Household food security status and associated factors among high-school students in Esfahan, Iran.

    Science.gov (United States)

    Mohammadzadeh, Assieh; Dorosty, Ahmadreza; Eshraghian, Mohammadreza

    2010-10-01

    The present study was designed to determine household food security status and factors associated with food insecurity among high-school students in Esfahan, Iran. Cross-sectional surveys. The present study was conducted in autumn 2008 in Esfahan, Iran. The samples were selected using systematic cluster sampling. Socio-economic questionnaires, food security questionnaires and FFQ were filled out during face-to-face interviews. In addition, data on participants' weights and heights were collected. A total of 580 students (261 boys and 319 girls) aged 14-17 years from forty high schools in Esfahan, Iran, were selected. The prevalence of household food insecurity according to the US Department of Agriculture food security questionnaire was 36.6 % (95 % CI 0.33, 0.40). Food insecurity was positively associated with number of members in the household (P hamburger, poultry, fish, green vegetables, root and bulb (coloured) vegetables, melons, apples and oranges, milk and yoghurt (P hamburger), whereas those living in food-insecure households more frequently consumed cheap foods containing high energy per kilogram. The present study suggests that intervention programmes be designed and carried out.

  17. [Impact of an intervention improving the food supply (excluding school meals) with educational support in middle and high schools].

    Science.gov (United States)

    Carriere, C; Lorrain, S; Langevin, C; Barberger Gateau, P; Maurice, S; Thibault, H

    2015-12-01

    Within the Nutrition, Prevention, and Health Program for children and teenagers in Aquitaine, an experimental intervention was implemented in 2007-2008 in the middle and high schools in Aquitaine (southwest France). This intervention aimed to improve the eating habits of adolescents, combining actions to improve the food supply sold during recreational times (remove/limit fat and sugar products sold and promote the sale of fruits and bread) and health education actions to make adolescents aware of the concept of nutritional balance and steer their choice towards recommended products. The aim of this paper was to evaluate the impact of the intervention on the eating behavior of adolescents and the food supply sold during recreational times in middle and high schools in Aquitaine. A survey was conducted before and after the implementation of the intervention in seven middle and high schools that have implemented actions (intervention group) and eight middle and high schools that have not implemented actions (control group). In these schools, 1602 adolescents answered the survey before and 1050 after the intervention (samples were independent because of the anonymity of responses). The impact of the intervention on the dietary behavior of teenagers was modeled using logistic regression adjusted on potential confounding variables (sex, age, and educational status). In multivariate analyses, the intervention was associated with more frequent daily intake of breakfast (OR=2.63; 95% CI [1.89; 3.66]) and lower intake of morning snacks (OR=0.66; 95% CI [0.48; 0.90]), higher consumption of starchy foods (OR=1.77; 95% CI [1.30; 2.42]), bread at breakfast, morning snacks, and a light afternoon meal (OR=1.43; 95% CI [1.07; 1.90]), and the food supply sold at recreational times (OR=1.34 95% CI [1.01; 1.78]). These results show that the "Improving food supply in middle and high schools associated with educational support actions" project led to the sales of recommended foods

  18. Is an Iranian Health Promoting School status associated with improving school food environment and snacking behaviors in adolescents?

    Science.gov (United States)

    Yazdi-Feyzabadi, Vahid; Omidvar, Nasrin; Keshavarz Mohammadi, Nastaran; Nedjat, Saharnaz; Karimi-Shahanjarini, Akram; Rashidian, Arash

    2017-08-29

    The Iranian Health Promoting Schools (IHPS) program was first piloted and then formally established in Iran in 2011 as a framework to promote healthy environment and behaviors such as proper dietary practice among adolescents. This study examined the role of IHPS in improving the school food environment and snacking behaviors among adolescents. In this cross-sectional study, 1320 eighth grade students from 40 middle schools with IHPS and non-IHPS program were selected using a proportional stratified random sampling method. A modified 55-item qualitative Food Frequency Questionnaire was used to assess the frequency of consumption of healthy and unhealthy snacks in the studied adolescents. Mixed effect negative binomial regression models were used to analyze the data. The association was also adjusted for individual variables, including gender, socio-economic status, pocket money, family structure and nutritional knowledge level. No significant difference was observed between the average of healthy and unhealthy snack items in IHPS and non-IHPS schools (p > 0.05). On the basis of adjusted analysis, being from/in IHPS was not associated with weekly frequency consumption of unhealthy [prevalence rate ratio (PRR) = 0.99; 95% CI: 0.85-1.16] and healthy (PRR = 1.08; 95% CI: 0.96-1.2) snacks among the adolescents. There was no difference regarding school food environment and snacking behaviors in IHPS and non-IHPS schools. This might indicate that there has been a weakness in institutionalizing the comprehensive concepts of the HPS approach in the studied schools. Addressing the proper understanding of HPS approach and the need for development of HPS through matching and adaptability with health promotion actions to reach defined standards, is necessary. © The Author 2017. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  19. The rural school meal as a site for learning about food.

    Science.gov (United States)

    Torres, Irene; Benn, Jette

    2017-10-01

    The aim of the article is to contribute to the understanding of the school meal as a site for learning about food, nutrition and the wider determinants of health in three small rural schools of Ecuador. Based on a year-long qualitative fieldwork, the multiple case study associates Vygotsky's sociocultural theory of learning with Noddings' theory of care to analyze the findings. In the study, elements of care in the relationships between children and adults seemed to promote dialogue and, in this way, adults were able to model what is required to care for others and oneself. This entails that a focus solely on food or limitations on social interaction during the school meal may reduce its learning opportunities. The study concurs with the research that the food is better received when it is more aligned with the students' expectations. In addition, the findings support the view that rural school meal programs should address the views of parents and teachers because of their influence on how the meal is prepared and provided. The article proposes that schools work within a flexible framework emphasizing attention to the caring aspects of the meal, as a means to develop this dimension of the school meal. The study also contends that a collaborative reshaping of conditions formally set by school food policy is consistent with a critical approach to food and nutrition. In connection with this, the study concludes by highlighting the value of revisiting Noddings' perspective of care as deriving from the practice of opening up and meeting the other. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Impact of Food Allergies on School Nursing Practice

    Science.gov (United States)

    Weiss, Christopher; Munoz-Furlong, Anne; Furlong, Terence J.; Arbit, Julie

    2004-01-01

    Food allergies affect 11 million Americans, including 6-8% of children. The rate of peanut allergies in children doubled from 1997 to 2002. There is no cure; therefore, strict avoidance of the allergen is the only way to avoid a reaction. Fatalities are associated with delays in or lack of epinephrine administration. Severe reactions, called…

  1. Contribution of school lunchboxes to the daily food intake of ...

    African Journals Online (AJOL)

    Conclusion. The results of the study indicated a high-fat diet low in fruits and vegetables. The majority of respondents consumed carbohydrate-based food items and their lunchbox contents did not meet the basic requirements of a balanced diet. Although increased dietary needs are seldom met in adolescents, overweight ...

  2. [Television publicity and food preferences of school age children of the metropolitan region].

    Science.gov (United States)

    Olivares, S; Albala, C; García, F; Jofré, I

    1999-07-01

    There is an alarming increase in the prevalence of child obesity in Chile. Lack of exercise and bad feeding habits strongly strongly contribute to the problem. To investigate the influence of television publicity on school age children food preferences. A semi structured interview was applied to a representative sample of 786 school age children aged 6 to 11 years old, living in Metropolitan Santiago. Time watching television during week days and the attitude towards food and beverage commercials was analyzed and related to food preferences. Ninety nine percent of school age children watch television during week days and 20% watches more the three hours daily. Snack commercials such as those about potato chips, chocolates, cookies and ice cream, are preferred by 35% of children. Soda commercials are preferred by 33% and yoghurt commercials by 12%. Eighty five percent of children had money to buy food. Of these, 66% bought snacks, 15% bought sodas and 7% yoghurt. The same tendency was observed in school collations. The high percentage of children, watching television and the influence of commercials in their food preferences, requires an urgent educational strategy to promote healthy feeding habits.

  3. The price of healthy and unhealthy foods in Australian primary school canteens.

    Science.gov (United States)

    Wyse, Rebecca; Wiggers, John; Delaney, Tessa; Ooi, Jia Ying; Marshall, Josephine; Clinton-McHarg, Tara; Wolfenden, Luke

    2017-02-01

    To describe the price of Australian school canteen foods according to their nutritional value. Primary school canteen menus were collected as part of a policy compliance randomised trial. For each menu item, dietitians classified its nutritional value; 'green' ('good sources of nutrients'), 'amber' ('some nutritional value'), 'red' ('lack adequate nutritional value') and assigned a food category (e.g. 'Drinks', 'Snacks'). Pricing information was extracted. Within each food category, ANOVAs assessed differences between the mean price of 'green', 'amber' and 'red' items, and post-hoc tests were conducted. Seventy of the 124 invited schools participated. There were significant differences in the mean price of 'green', 'amber' and 'red foods' across categories, with 'green' items more expensive than 'amber' items in main-meal categories ('Sandwiches' +$0.43, 'Hot Foods' +$0.71), and the reverse true for non-meal categories ('Drinks' -$0.13, 'Snacks' -$0.18, 'Frozen Snacks' -$0.25^). Current pricing may not encourage the purchasing of healthy main-meal items by and for students. Further investigation of pricing strategies that enhance the public health benefit of existing school canteen policies and practices are warranted. Implications for Public Health: Providing support to canteen managers regarding healthy canteen policies may have a positive impact on public health nutrition. © 2016 The Authors.

  4. The relationship between food frequency and menstrual distress in high school females

    OpenAIRE

    Mohamadirizi, Soheila; Kordi, Masoumeh

    2015-01-01

    Background: Nutrition pattern is one of the important factors predicting menstrual distress, which varies among different cultures and countries. The purpose of this study is to determine the relationship between food frequency and menstrual distress in high school girls from Mashhad. Materials and Methods: This cross-sectional study was conducted in 2012 using a two-stage sampling method on 407 high school female students from Mashhad who met the inclusion criteria. Subjects completed que...

  5. Determinants of Fast Food Consumption among Iranian High School Students Based on Planned Behavior Theory

    OpenAIRE

    Sharifirad, Gholamreza; Yarmohammadi, Parastoo; Azadbakht, Leila; Morowatisharifabad, Mohammad Ali; Hassanzadeh, Akbar

    2013-01-01

    Objective. This study was conducted to identify some factors (beliefs and norms) which are related to fast food consumption among high school students in Isfahan, Iran. We used the framework of the theory planned behavior (TPB) to predict this behavior. Subjects & Methods. Cross-sectional data were available from high school students (n = 521) who were recruited by cluster randomized sampling. All of the students completed a questionnaire assessing variables of standard TPB model including at...

  6. Comparison of student's satisfaction on school food service environment by the eating place and gender

    Science.gov (United States)

    Jung, Jisook; Oh, Yu-jin

    2009-01-01

    The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established. PMID:20098582

  7. School Students' Food Services in Primorskii Krai: Reality and Prospects

    Science.gov (United States)

    Shemetova, E. V.; Shchenikova, N. V.

    2009-01-01

    In the past ten years, children's health has become qualitatively worse. According to the data from numerous studies in Russia, only 10 percent of the upper-grade students in secondary school can be considered healthy. At the same time, half the students have morphofunctional impairments, and 40 percent suffer from chronic pathology. In the past…

  8. Children Receiving Free or Reduced-Price School Lunch Have Higher Food Insufficiency Rates in Summer.

    Science.gov (United States)

    Huang, Jin; Barnidge, Ellen; Kim, Youngmi

    2015-09-01

    In 2012, 20% of households in the United States with children lacked consistent access to adequate food. Food insufficiency has significant implications for children, including poor physical and mental health outcomes, behavior problems, and low educational achievements. The National School Lunch Program (NSLP) is one policy solution to reduce food insufficiency among children from low-income families. The objective of this project was to evaluate the association between NSLP participation and household food insufficiency by examining trajectories of food insufficiency over 10 calendar months. The calendar months included both nonsummer months when school is in session and summer months when school is out of session. The study used the data from the Survey of Income and Program Participation and conducted linear growth curve analyses in the multilevel modeling context. Comparisons were made between the trajectories of food insufficiencies among recipients of free or reduced-price lunch and their counterparts who are eligible but choose not to participate in the program. Heads of households that included children receiving free or reduced-price lunch (n = 6867) were more likely to be female, black, unmarried, and unemployed, and have a lower educational attainment than those whose children were eligible but did not receive free or reduced-price lunch (n = 11,396). For households participating in the NSLP, the food insufficiency rate was consistent from January to May at ∼4%, and then increased in June and July to >5%. Meanwhile, food insufficiency among eligible nonrecipients was constant throughout the year at nearly 2%. The NSLP protects households from food insufficiency. Policies should be instituted to make enrollment easier for households. © 2015 American Society for Nutrition.

  9. Consumption of low-nutrient, energy-dense foods and beverages at school, home, and other locations among school lunch participants and nonparticipants.

    Science.gov (United States)

    Briefel, Ronette R; Wilson, Ander; Gleason, Philip M

    2009-02-01

    Access to foods and beverages on school campuses, at home, and other locations affects children's diet quality, energy intake, and risk of obesity. To describe patterns of consumption of "empty calories"--low-nutrient, energy-dense foods, including sugar-sweetened beverages--by eating location among National School Lunch Program (NSLP) participants and nonparticipants. Cross-sectional study using 24-hour dietary recall data from the 2004-2005 third School Nutrition Dietary Assessment Study. A nationally representative sample of 2,314 children in grades one through 12, including 1,386 NSLP participants. Comparisons, using t tests, of the proportion of children consuming low-nutrient, energy-dense foods and beverages, mean daily energy and energy from low-nutrient, energy-dense foods, and energy density by NSLP participation status. On a typical school day, children consumed 527 "empty calories" during a 24-hour period. Eating at home provided the highest mean amount of energy from low-nutrient, energy-dense foods (276 kcal vs 174 kcal at school and 78 kcal at other locations). NSLP participants consumed less energy from sugar-sweetened beverages at school than nonparticipants (11 kcal vs 39 kcal in elementary schools and 45 kcal vs 61 kcal in secondary schools, Pkcal vs 127 kcal, Plunch participants' consumption at school was less energy-dense than nonparticipants' consumption at school (Pdaily and energy from low-nutrient, energy-dense foods are consumed (especially from sugar-sweetened beverages, chips, and baked goods) is warranted. 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 school meals or à la carte.

  10. Caregivers' attitudes regarding portion sizes served to children at Head Start

    Science.gov (United States)

    Head Start caregivers are responsible for educating and feeding preschoolers enrolled in the Head Start program. Amongst pre-school aged children, portion size served is positively associated with intake of those foods. Researchers conducted eight focus groups with Hispanic and African American Head...

  11. Report card on school snack food policies among the United States' largest school districts in 2004–2005: Room for improvement

    Directory of Open Access Journals (Sweden)

    Rivara Frederick P

    2006-01-01

    Full Text Available Abstract Background Federal nutritional guidelines apply to school foods provided through the national school lunch and breakfast programs, but few federal regulations apply to other foods and drinks sold in schools (labeled "competitive foods", which are often high in calories, fat and sugar. Competitive food policies among school districts are increasingly viewed as an important modifiable factor in the school nutrition environment, particularly to address rising rates of childhood overweight. Congress passed legislation in 2004 requiring all school districts to develop a Wellness Policy that includes nutrition guidelines for competitive foods starting in 2006–2007. In addition, the Institute of Medicine (IOM recently published recommendations for schools to address childhood obesity. Methods Representatives of school districts with the largest student enrollment in each state and D.C. (N = 51 were interviewed in October-November 2004 about each school district's nutrition policies on "competitive foods." District policies were examined and compared to the Institute of Medicine's recommendations for schools to address childhood obesity. Information about state competitive food policies was accessed via the Internet, and through state and district contacts. Results The 51 districts accounted for 5.9 million students, representing 11% of US students. Nineteen of the 51 districts (39% had competitive food policies beyond state or federal requirements. The majority of these district policies (79% were adopted since 2002. School district policies varied in scope and requirements. Ten districts (53% set different standards by grade level. Most district policies had criteria for food and beverage content (74% and prohibited the sale of soda in all schools (63%; fewer policies restricted portion size of foods (53% or beverages (47%. Restrictions more often applied to vending machines (95%, cafeteria à la carte (79%, and student stores (79% than

  12. European research and the Hungarian school of food irradiation

    Science.gov (United States)

    Lakner, Zoltán; Soós, Sándor; Vida, Zsófia; Farkas, Csilla

    2016-12-01

    In second half of the 20th century the research of application of irradiation to food preservation become a new and prospective field of food science and technology. This activity has been supported and developed in a parallel way in both halves of the that-time world, divided by the iron-curtain. Under these conditions, fulfilling a specific "bridge-role", some highly innovative scientists, first of all Professor József Farkas has been able to achieve considerable results in this new field of science. Based on citation analysis and science mapping it can be proven, that his path-breaking research has been exercise a fertilising effect on development of a wide range of fields of science, and considerably contributed to proliferation of this science and technology in numerous countries of the world.

  13. Food hygiene control in school canteens of La Spezia municipality: years 2003-2012

    Directory of Open Access Journals (Sweden)

    Carlo Ercolini

    2013-04-01

    Full Text Available The school canteens are public catering services of great interest as they provide meals to a high number of consumers who are particularly susceptible to health risks, therefore surveillance and health control are very important to ensure food safety. To this purpose, a convention between the Istituto Zooprofilattico Sperimentale of Piemonte Liguria e Valle d’Aosta, and La Spezia municipality was established for the health control of school canteens. In this article we report the results of analysis performed on food and swab surfaces samples collected during the period 2003-2012 in 22 school canteens and 3 cooking centers. From a total of 1187 samples: 313 raw foods were analyzed for chemical and microbiological parameters to verify compliance with legislation, 71 food preparations were analyzed for bacteria indicators to assess the good manufacturing practices, and 803 surface swabs were tested for total mesophilic count (TMC, Salmonella spp. and Listeria spp. to control cleaning/disinfection conditions. The results show that only 1.3% of raw food samples did not respect the limits imposed by legislation, and 1.4% of food preparations was positive for pathogens. In environmental swabs, pathogenic microorganisms were never isolated and TMC exceeded the limits of acceptability in no more than 27% of cases. The most contaminated surfaces were those in contact with food and the equipment difficult to clean. The results demonstrate that potential hazards are kept to acceptable levels in school canteens and cooking centers investigated. In fact, during the period considered no foodborne diseases were reported among users. However, data obtained may be useful to better define control measures to be adopted to improve the hygienic level production in these structures and to prevent foodborne infections.

  14. Does the school food environment influence the dietary behaviours of Norwegian 11-year-olds? The HEIA study.

    Science.gov (United States)

    Gebremariam, Mekdes K; Andersen, Lene F; Bjelland, Mona; Klepp, Knut-Inge; Totland, Torunn H; Bergh, Ingunn H; Lien, Nanna

    2012-07-01

    The aim of the study is to investigate the influence of the school food environment on the dietary behaviours of 11-year-old Norwegian children in elementary schools. Baseline data from a school-based intervention study: the Health In Adolescents study was used. A total of 1425 11-year-old children from 35 schools from the eastern part of Norway were included. School administrators provided information on the physical, political, and sociocultural school food environment and students reported their intake of fruits, vegetables, sugar-sweetened beverages (SSB), and snacks. Multilevel modelling was used to assess the school-level variance in dietary behaviours and to investigate the association of school food environmental factors with these dietary behaviours. After adjustment for student characteristics, the school level accounted for a small proportion (1.1%-3.0%) of the variance in the dietary behaviours investigated. None of the investigated school food environmental factors were found to be related to the children's reported intake of fruits, vegetables, snacks or SSB. Most of the variance in the dietary behaviours investigated was at the personal level. Thus in this sample, the investigated school-level factors do not appear to exert a strong influence on the dietary behaviours of children. Longitudinal studies using validated measures of the school food environment are needed.

  15. National Science Resources Center Project to Improve Science Teaching in Elementary Schools with Special Emphasis on Department of Defense Dependents Schools and Other Schools Serving Children of Military Personnel

    Science.gov (United States)

    1992-10-01

    2555. NCTM to Publish Resource Directory ANNOUNCEMENTS The National Council of Teachers of Mathematics ’ ( NCTM ) Committee for a Coin- Coalition Launches...science and mathematics education: • DOD Apprenticeship Programs * DOD Teacher Internship Programs * DOD Partnership Programs * DOD Dependents Schools...elementary school teachers . The units also link science with other curriculum areas, including mathematics , language arts, social studies, and art. In

  16. School Lunch Program: Role and Impacts of Private Food Service Companies. United States General Accounting Office Report to Congressional Committees.

    Science.gov (United States)

    General Accounting Office, Washington, DC. Resources, Community, and Economic Development Div.

    In the Healthy Meals for Healthy Americans Act of 1994, Congress directed the Government Accounting Office (GAO) to examine the use of private food establishments and caterers by schools participating in federal programs for school meals. In conducting its review, the GAO relied primarily on questionnaires returned by food authorities that had…

  17. Lunchtime Food and Drink Purchasing: Young People's Practices, Preferences and Power within and beyond the School Gate

    Science.gov (United States)

    Wills, W. J.; Danesi, G.; Kapetanaki, A. B.

    2016-01-01

    This paper highlights factors that influence young people aged 13-15 years when purchasing food or drink within or beyond the school catering service. The paper draws from a qualitative study of secondary schools in Scotland, which varied in terms of relative socio-economic deprivation and density of food and drink businesses within a 10-min walk.…

  18. Delivering Food Safety Education to Middle School Students Using a Web-Based, Interactive, Multimedia, Computer Program

    Science.gov (United States)

    Lynch, Rebecca A.; Steen, M. Dale; Pritchard, Todd J.; Buzzell, Paul R.; Pintauro, Stephen J.

    2008-01-01

    More than 76 million persons become ill from foodborne pathogens in the United States each year. To reduce these numbers, food safety education efforts need to be targeted at not only adults, but school children as well. The middle school grades are ideal for integrating food safety education into the curriculum while simultaneously contributing…

  19. Fostering Food Literacy and Food Citizenship through Farm-School Cooperation and beyond

    DEFF Research Database (Denmark)

    Dyg, Pernille Malberg

    2014-01-01

    and consumption choices on the environment, health and farm economy. This has an impact on eating habits and choices, affecting health, the environment, agriculture and other ethical dilemmas such as animal welfare and fair trade. Cooperation between farmers and teachers can enable children to get a direct...... as an understanding of and interest in food, agriculture and ecology, ideally qualifying their future consumption choices. Farm visits and other on-farm activities are intended to influence students’ food literacy and ecological and agricultural understanding. Other important learning goals are about developing...

  20. Food insecurity, school absenteeism and educational attainment of adolescents in Jimma Zone Southwest Ethiopia: a longitudinal study

    Directory of Open Access Journals (Sweden)

    Gebremariam Abebe

    2011-04-01

    Full Text Available Abstract Background Food insecurity not only affects physical growth and health of children but also their intellectual development, school attendance and academic performance. However, most evidences are based on studies in high income countries. Although food insecurity is common in Ethiopia, to what extent it affects school attendance and educational attainment of adolescents is not explored. We hypothesized that food insecure adolescents would be more likely to be absent from school and have lower grades attained after 1 year compared to their food secure peers. Methods We used data from 2009 adolescents in the age group of 13-17 years from two consecutive surveys of a five year longitudinal family study in Southwest Ethiopia. A stratified random sampling was used to select participants. Regression analyses were used to compare school absenteeism and the highest grade attained after 1 year of follow-up in food secure and insecure adolescents. The analysis was adjusted for demographic factors, reported illness and workload. Results Significantly more (33.0% food insecure adolescents were absent from school compared with their food secure peers (17.8%, P Conclusions Adolescent and household food insecurity are positively associated with school absenteeism and a lower educational attainment. Programs aiming to achieve universal access to primary education in food insecure environments should integrate interventions to ensure food security of adolescents.