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Milk Options Observation (MOO): A Mixed-Methods Study of Chocolate Milk Removal on Beverage Consumption and Student/Staff Behaviors in a Rural Elementary School
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Davis, Melinda M.; Spurlock, Margaret; Ramsey, Katrina; Smith, Jamie; Beamer, Beth Ann; Aromaa, Susan; McGinnis, Paul B. – Journal of School Nursing, 2017
Providing flavored milk in school lunches is controversial, with conflicting evidence on its impact on nutritional intake versus added sugar consumption and excess weight gain. Nonindustry-sponsored studies using individual-level analyses are needed. Therefore, we conducted this mixed-methods study of flavored milk removal at a rural primary…
Descriptors: Mixed Methods Research, Rural Schools, Elementary Schools, Food Standards
Farm to School and the Child Nutrition Act: Improving School Meals through Advocating Federal Support for Farm-to-School Programs. Program Results Report
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Wood, James – Robert Wood Johnson Foundation, 2011
From 2009 to 2010, the Community Food Security Coalition advocated for more federal support and funding for farm-to-school programs as Congress considered reauthorizing the Child Nutrition Act. Farm-to-school initiatives aim to improve the quality and healthfulness of student meals through the inclusion of more fresh fruits and vegetables provided…
Descriptors: Food Service, Nutrition, Food Standards, Advocacy
Maraschino Cherry: A Laboratory-Lecture Unit
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Wrolstad, Ronald E. – Journal of Food Science Education, 2009
Oregon State Univ. has offered FST 102 "Maraschino Cherry" as a 1-credit orientation course since 1994. The maraschino cherry serves as a vehicle from which faculty give their disciplinary perspective, for example, the chemistry of the maraschino cherry, processing unit operations, microbiology and food safety, food law, sensory…
Descriptors: Student Projects, Food Standards, Chemistry, Laboratories
Oregon's Food Pyramid Choice Menus: Do Lunches as Offered to, and Selected, and Consumed by Third Graders Meet Current USDA Nutrition Standards?
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1998
Oregon's Food Pyramid Choice Menus (FPCM) require that participating elementary schools offer three to seven entrees, at least two types of milk, and six to ten fruits and vegetables, as well as three or more types of grain products in a variety bar daily. The study discussed in this report was designed to answer two questions: (1) do the menus,…
Descriptors: Eating Habits, Elementary Schools, Food Service, Food Standards
The Effect of Nutrition Education on Third Graders' School Lunch Consumption in a School Offering Food Pyramid Choice Menus.
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1998
Elementary school lunches planned and served under Oregon's Food Pyramid Choice Menus (FPCM) system are based on the Dietary Guidelines for Americans, and they comply with the current U.S. Department of Agriculture menu standards for school lunches. The study discussed in this report was conducted from February through April 1997; data were…
Descriptors: Eating Habits, Food Service, Food Standards, Grade 3
Oregon Schools Begin Inspection, Cleanup.
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Buckley, James F. – Journal of Environmental Health, 1987
Discusses the need for environmental health inspections in schools. Reports on the results of a survey of Clackamas County (Oregon) school kitchens, in relation to a high incidence of hepatitis A. Describes the variety of violations found and urges that schools no longer be exempt from state health division regulations. (TW)
Descriptors: Disease Control, Diseases, Environmental Education, Environmental Standards