Purpose/Objectives: This paper describes the results from a Smarter Lunchroom program designed to evaluate if bundling fruit or vegetable strategies listed on the Smarter Lunchroom Scorecard increased selection of fruits and vegetables by students in school cafeterias from 2015 to 2017. Methods: Twenty-one Michigan State University (MSU) Extension…

Building on the success of the SNAC (Supporting Nutrition Australian Childcare) community, a comprehensive online programme SNACPlus provided professional development (PD) and resources to embed nutrition curriculum and supportive food environments in Early Childhood Education and Care (ECEC) services. Process and impact evaluation were conducted…

Purpose/Objectives: Farm to school (FTS) programs have many benefits, including potential for increased consumption of fruits and vegetables by students. However, there are challenges with hourly school nutrition employees' abilities to successfully process local produce and promote it to students. The purpose of this study was to identify…

Purpose/Objectives: Chef's Adopt a School (CAAS) is an evidence-based food education program delivered in schools (Kindergarten-12th grade) in the United Kingdom (UK) which helps children understand the importance of nutritional literacy and encourages healthy eating. This qualitative study investigated the underlying components of the CAAS…

We examine the impact of serving fruit smoothies during school breakfast on fruit consumption among middle school and high school students. We draw on observational plate-waste data over a 10-week period during which fruit smoothies were introduced for breakfast at two Utah schools. Our total sample includes 2,760 student-day observations. We find…

Schools are recognized as ideal environments to promote and enhance the health of children. Previous research has shown a positive association exists between increased prevalence of family-style meals and children's health. Use of family-style service provides opportunities to improve children's overall health and well-being through increased…

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…

Background: This study tested the feasibility and acceptability of adding a reimbursable snack that meets the Institute of Medicine nutrition recommendations to an afterschool homework program for middle school students. Methods: Snack menu was developed and administered to students attending an afterschool homework program over 12 weeks. In…

Background: School-based interventions hold promise for child obesity prevention. Implemented as a part of the "Winning with Wellness" obesity prevention project, the "Go Slow Whoa" meal pattern (GSW) was designed to promote healthier foods in school cafeterias. This investigation determined perceived program effectiveness and…

Background: Obesity is a major concern among American Indians and Hispanics. The Child Health Initiative for Lifelong Eating and Exercise (CHILE) is an evidence-based intervention to prevent obesity in children enrolled in 16 Head Start (HS) Centers in rural communities. The design and implementation of CHILE are described. Methods: CHILE uses a…

Purpose/Objectives: In 2010, a large urban school district implemented a district-wide school wellness policy that addressed childhood obesity by requiring schools to increase health and physical education contact hours for students and to improve the nutritional standards of school meals. Schools were required to serve a different fruit and…

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…

Professional drivers, i.e. lorry, truck, bus and taxi drivers, have been identified as a particular health risk group. An intervention to study the efficacy of a series of educational programmes, involving improved nutritional balance in meals served, food preparation routines and carrying out personal health profiles on staff, was implemented at…

Six studies were conducted to detect changes in nutrition-related knowledge, attitudes, and behaviors of educators and food service personnel in schools and child care facilities participating in the Texas Nutrition Education and Training Program. The KABINS model was used to identify indicators of program effectiveness, assuming that changes in…