Evaluation of the LiveWell@School Food Initiative Shows Increases in Scratch Cooking and Improvement in Nutritional Content

Abstract

Within a year of implementing the LW@SFI, school districts increased the proportion of fresh, scratch cooked foods they offered and this was associated with some decreases in calories, fat, saturated fat, and sodium, contributing to healthier school food environments.

Associations of Adolescent Weight Status and Meeting National Obesity‐Related Recommendations

“…This study found students least likely to meet the recommendation for fruits and vegetables, an indicator of challenges in accessing healthy fresh foods, as evidenced by extensive literature on food deserts, fast food access, and school environments . The DPS has implemented “Scratch Cooking” in some of its schools—an initiative for school cafeterias to make meals from scratch to improve access to healthy fresh foods . It is notable that 70.0% of DPS students (compared to 49.6% nationally) qualify for Free and Reduced Lunch, which means they are likely eating at least 1 meal a day at school.…”

Lessons Learned From the Implementation of Brighter Bites: A Food Co‐op to Increase Access to Fruits and Vegetables and Nutrition Education Among Low‐Income Children and Their Families

“…For example, House Bill 4 approved in the 2015 Texas legislative session requires public schools to provide a parent engagement plan to the state “to assist the district in achieving and maintaining high levels of parental involvement.” Recent reviews of nutrition education resources for elementary school students indicate that the most effective evidence‐based strategies for improving healthy eating in elementary school children are cross‐curricular and experiential learning approaches . Moreover, literature suggests that through such activities including staff culinary and nutrition training and engagement, school districts can enhance their school food environments and impact child dietary intake . Through CATCH, fun food experience and other school‐based activities and resources, Brighter Bites provides holistic and experiential learning opportunities for school staff, students, and families.…”

Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools

“…13 In addition to policies focused on the types of foods provided, policies that focus on food preparation methods may also have the ability to increase the quality of school nutrition. 14 Examples of these policies may include scratch cooking, increased use of fresh foods, reduced use of frying in oils, and reduction in processed or pre-packaged foods that are served. Scratch cooking eliminates prepared foods that are high in sodium, added sugars, and saturated fats.…”

“…Processes used to make fresher foods and entrees from scratch are used to minimize processed products and to increase nutritional intake. In one such initiative, the LiveWell@School 14 childhood obesity program evaluated their program to include more scratch cooking within schools. 14 This program embraced teaching school cafeteria chefs how to cook with raw and fresh fruits and vegetables, and eliminating processed foods.…”

“…In one such initiative, the LiveWell@School 14 childhood obesity program evaluated their program to include more scratch cooking within schools. 14 This program embraced teaching school cafeteria chefs how to cook with raw and fresh fruits and vegetables, and eliminating processed foods. Results showed that on average, school districts increased their fresh produce plate proportions and made more options from scratch.…”