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Direct linkDavis, 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
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
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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
