Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 0 |
| Since 2016 (last 10 years) | 0 |
| Since 2006 (last 20 years) | 2 |
Descriptor
| Child Health | 2 |
| Food Standards | 2 |
| Questionnaires | 2 |
| Administrator Attitudes | 1 |
| Attitude Change | 1 |
| Attitude Measures | 1 |
| Barriers | 1 |
| Consciousness Raising | 1 |
| Continuing Education | 1 |
| Equipment | 1 |
| Females | 1 |
| More ▼ | |
Author
| Asche, Kimberly | 1 |
| Barno, Trina | 1 |
| Caskey, Mary | 1 |
| Reicks, Marla | 1 |
| Roth-Yousey, Lori | 1 |
| Sneed, Jeannie | 1 |
| Vaterlaus Patten, Emily | 1 |
Publication Type
| Journal Articles | 2 |
| Reports - Evaluative | 1 |
| Reports - Research | 1 |
Education Level
Audience
Location
| Kansas | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
Direct linkSneed, Jeannie; Vaterlaus Patten, Emily – Journal of Child Nutrition & Management, 2015
Purpose/Objectives: The Healthy, Hunger Free Kids Act of 2010 extended the requirements for a school food safety program to wherever food is stored, prepared, or served, including meals for field trips. The purpose of this study was to determine what foods are used for field trip meals, how those foods are transported and stored, and what standard…
Descriptors: Child Health, Food Standards, Field Trips, Food
Roth-Yousey, Lori; Barno, Trina; Caskey, Mary; Asche, Kimberly; Reicks, Marla – Journal of Nutrition Education and Behavior, 2009
Objective: The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel. Methods: A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to assess changes in knowledge,…
Descriptors: Food Service, Continuing Education, Intention, Whites
