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Direct linkSpruance, Lori Andersen; Myers, Leann; O'Malley, Keelia; Rose, Donald; Johnson, Carolyn C. – Health Education & Behavior, 2017
Background: Consumption levels of fruits and vegetables (F/V) among children/adolescents are low. Programs like school-based salad bars (SB) provide children/adolescents increased F/V access. Aims: The purpose of this study was to examine the relationship between SB use and individual and school-level factors among elementary and secondary school…
Descriptors: Children, Adolescents, Lunch Programs, Nutrition
Golembiewski, Elizabeth H.; Askelson, Natoshia M.; Elchert, Daniel M.; Leicht, Erika A.; Scheidel, Carrie A.; Delger, Patti J. – Journal of Child Nutrition & Management, 2015
Purpose/Objectives: The purpose of this study was to investigate parent awareness and perceptions of changes to the National School Lunch Program (NSLP) implemented as a result of the Healthy, Hunger-Free Kids Act (HHKA) of 2010. Methods: An online survey of parents of school age (K-12) children in a Midwestern state was conducted (n = 2,189). The…
Descriptors: Parent Attitudes, National Programs, Lunch Programs, Federal Legislation
Handforth, Kellyn M.; Gilboy, Mary Beth; Harris, Jeffrey; Melia, Nicole – Journal of Child Nutrition & Management, 2016
Purpose/Objectives: The purpose of this project was to assess fruit and vegetable plate waste, examine patterns of selection and consumption of specific fruit and vegetable subgroups, and analyze for differences across gender, grade level, and school. Methods: A previously-validated digital photography method was used to collect plate waste data…
Descriptors: Food, Eating Habits, Suburban Schools, Lunch Programs
Bergman, Ethan A.; Saade, Catherine; Shaw, Emily; Englund, Tim; Cashman, Linda; Taylor, Katie Weigt; Watkins, Tracee; Rushing, Keith – Journal of Child Nutrition & Management, 2014
Purpose/Objective: The purpose of this study was to compare the nutrient content of National School Lunch Program (NSLP) lunches and lunches brought from home (LBFH) lunches in elementary schools participating in the HealthierUS School Challenge (HUSSC). Methods: Participants included students in grades 2-5 in four Washington state HUSSC…
Descriptors: Child Health, Nutrition, Lunch Programs, Dietetics
Smith, Katherine; Bergman, Ethan A.; Englund, Tim; Ogan, Dana; Barbee, Mary – Journal of Child Nutrition & Management, 2016
Purpose/Objectives: This study investigates the effect of meal component changes by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA) on school lunch quality and consumption in elementary school students, grade 2-5 before and after the HHFKA guidelines were implemented in July 2012 using the Healthy Eating Index. Methods: In Spring 2012, before…
Descriptors: Child Health, Food, Nutrition, Hunger
Smith, Diane K.; Mandal, Bidisha; Wallace, Michael L.; Riddle, Lee Anne; Kerr, Susan; Atterberry, Kelly Ann; Miles, Carol – Journal of Child Nutrition & Management, 2016
Purpose/Objectives: The Healthy, Hunger-Free Kids Act of 2010 includes pulses as a required component of the school lunch menu standard. Pulses are nutritionally important staple food crops, and include dry beans, dry peas, garbanzo beans, and lentils. This current study examined the short-term effectiveness of a Science, Technology, Engineering,…
Descriptors: Child Health, Hunger, Lunch Programs, Food
Amin, Sarah A.; Yon, Bethany A.; Taylor, Jennifer C.; Johnson, Rachel K. – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: Increasing children's fruit and vegetable (FV) consumption is an important goal for the National School Lunch Program (NSLP). In 2012 the NSLP began requiring students to select a FV. The objective of this study was to compare children's FV choices in two school cafeteria environments a year before these new USDA regulations…
Descriptors: Eating Habits, Food, Elementary School Students, Comparative Analysis
Rosen, Renee A.; Sadeghi, Lelia; Schroeder, Natalia; Reicks, Marla M.; Marquart, Len – Journal of Child Nutrition & Management, 2008
Purpose: Whole grain intake is associated with health benefits but current consumption by children is only about one-third of the recommended level. The purpose of this study was to test the feasibility of an innovative approach whereby the whole wheat content of bread products in school lunches was gradually increased to increase whole grain…
Descriptors: Nutrition, Dietetics, Food, Eating Habits
