Purpose/Objectives: This study assessed current practices and attitudes of school nutrition program (SNP) management staff regarding free and reduced-price (F-RP) meal application and verification in SNPs. Methods: Stratified, randomly selected 1,500 SNP management staff in 14 states received a link to an online questionnaire and/or a printed…

This study examined differences in grade school students' BMI percentiles before and after the "Healthy, Hunger Free Kids Act" of 2012 and factors that may have influenced those differences. Using publically available data from the Pennsylvania Departments of Health and Education, a comparative analysis of BMI percentiles, ethnicity,…

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…

Purpose/Objectives: The purposes of this study were to: 1) analyze beverage selections of elementary students consuming National School Lunch Program meals (NSLP) and lunches brought from home (LBFH), 2) compare overall meal quality (MQ) of NSLP and LBFH by food components using Healthy Eating Index 2010 (HEI-2010), and 3) investigate the impact…

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…

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…

Purpose/Objectives: Recent US Department of Agriculture regulations increased the amount and variety of vegetables required for school lunches. Vegetables are the most wasted components of lunch while entrées are selected and consumed by the majority of children. This study examined how adding vegetable purée to an elementary school lunch entrée…

Purpose/Objectives: In 2010, the Healthy, Hunger-Free Kids Act updated the nutrition standards for the National School Lunch Program (NSLP). The improved standards impact children who participate in the NSLP, but not the children who are bringing a packed lunch from home. Recent research suggests packed lunches are lower in nutritional quality…

Purpose/Objectives: To meet new school meal guidelines, create meals that appeal to students, and promote positive food choices and health status among students, school nutrition programs are increasingly moving towards scratch cooking. This pilot research aimed to evaluate the outcomes of the Montana Cook Fresh Workshop, a culinary skills class…

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…

Purpose/Objectives: The purpose of this study was to determine if mushroom blended recipes are an acceptable option for use in the school food program. The palatability and acceptance of mushroom-soy-beef blend burgers among school-aged children was tested. Methods: Students in grades 2 through 8 were invited to participate in a taste test.…

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…

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…

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,…

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…