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Direct linkJohnson, Carolyn C.; Spruance, Lori Andersen; O'Malley, Keelia; Begalieva, Maya; Myers, Leann – Journal of Child Nutrition & Management, 2017
Purpose/Objectives: Evaluation of school-based activities is a high priority for school personnel. Nutrition activities, such as salad bars (SBs) incorporated into school lunchrooms, may increase children's consumption of low-energy, high fiber diets. The purpose of this paper is to describe a problem-solving/ decision-making model and demonstrate…
Descriptors: Problem Solving, Decision Making, Food, Dining Facilities
Stephens, Lacy; Byker Shanks, Carmen J.; Roth, Aubree; Bark, Katie – Journal of Child Nutrition & Management, 2015
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…
Descriptors: Food, Standards, Nutrition, Barriers
Yon, Bethany A.; Johnson, Rachel K.; Berlin, Linda – Journal of Child Nutrition & Management, 2013
The offering of flavored milk in schools is a controversial topic. U.S. Department of Agriculture regulations now require that flavored milk in schools is fat-free. The perceptions, beliefs, and attitudes of 21 school nutrition directors (SNDs) about the offering and student acceptance of lower-calorie, flavored milk were explored using a focus…
Descriptors: Nutrition, Food, Administrator Attitudes, Focus Groups
Castillo, Alexandra; Nettles, Mary Frances – Journal of Child Nutrition & Management, 2012
Purpose/Objectives: The purpose of this research study was to identify perceptions, practices, advantages, and barriers to implementation of branding concepts in school nutrition (SN) programs. Methods: Seven SN directors participated in an expert panel session to discuss trends and barriers to implementation of branding concepts in SN programs.…
Descriptors: Student Participation, Personality Traits, Food, Dining Facilities
Asperin, Amelia Estepa; Nettles, Mary Frances; Carr, Deborah H. – Journal of Child Nutrition & Management, 2010
Purpose/Objectives: The purpose of this project was to develop and validate a survey that will enable school nutrition (SN) directors and managers to identify and address issues affecting the non-participation of high school students in the National School Lunch Program (NSLP). Methods: The research was conducted in two phases. Qualitative data…
Descriptors: High Schools, Focus Groups, Lunch Programs, Nutrition
Chan, Hing Wan; Burgess Champoux, Teri; Reicks, Marla; Vickers, Zata; Marquart, Len – Journal of Child Nutrition & Management, 2008
Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…
Descriptors: Food, Nutrition, Dietetics, Eating Habits
