School Meals

Ruxton, C. H. S.; Kirk, Terry; Belton, N. R.; Holmes, Michael

doi:10.1108/00070709310043493

Cited by 7 publications

(8 citation statements)

References 8 publications

(8 reference statements)

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“…This was also recognised as a problem in schools by Coles and Turner (1993). However, the caterers were selling a lot of fast food products which were not of an acceptable quality supporting the research of Ruxton et al (1993). Three years ago the school employed an individual with experience on healthy eating and running a school canteen, to establish a basis for the provision of healthier food.…”

Section: Resultsmentioning

confidence: 99%

Generating effective change in school meals: a case study

Seaman

Moss²

2006

Nutrition &Amp; Food Science

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PurposeObesity among primary school children is an area of current concern throughout the UK, alongside much discussion surrounding the opportunities and challenges of effecting change. School meals may contribute to obesity, tending to be high in fat and sugar and lacking in essential nutrients. The primary purpose of this study is to investigate the success of a healthy eating programme and to examine the work that had been done to identify areas where further work was required, where lessons might be learned for future campaigns and areas where further research would be useful.Design/methodology/approachThe current study uses a case study approach to examine food provision and education within a primary school in Edinburgh, which adopts a healthy eating programme based on the guidelines of Hungry for Success. Within the case study, both quantitative and qualitative methods were used, including semistructured interviews, recipe analysis and observational research.FindingsResults indicate some considerable success has been achieved and more ways in which healthy eating can be promoted within the school have been identified. The manner in which change can most effectively be implemented is explored and some indicators for future work highlighted. In addition, results indicate that slow subtle change will be more effective than well intentioned attempts to achieve the ideal in a peremptory manor and that persistence is likely to play a key role.Research limitations/implicationsThe study was carried out in one school where the school meals were prepared on an in‐house basis. Nonetheless, looking at ways in which effective change in children's eating habits and food choices can be achieved on a small scale provides some useful pointers for future research with schools where meals are prepared by contract caterers.Originality/valueThe paper focuses on a healthy eating programme.

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Section: Resultsmentioning

confidence: 99%

Generating effective change in school meals: a case study

Seaman

Moss²

2006

Nutrition &Amp; Food Science

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“…Up to now, research dealing with school meals has focused on nutrition, analysing the weight or the adequate supply of vitamins and nutrients (e.g. Ruxton et al. 1993; Mock et al.…”

Section: Theoretical Model Of Customer Satisfaction With School Mealsmentioning

confidence: 99%

“…Up to now, research dealing with school meals has focused on nutrition, analysing the weight or the adequate supply of vitamins and nutrients (e.g. Ruxton et al 1993;Mock et al 1997;Burgess & Bunker 2002;Gleason & Suitor 2003). The school food sector in Germany has hardly been analysed from an economic perspective, although a customer-oriented dimension is discussed (e.g.…”

Section: Customer Satisfaction In School-meal Programmesmentioning

confidence: 99%

“…However, to date, the studies available on diet among children and adolescents are primarily nutritional (e.g. Ruxton et al. 1993; Mock et al.…”

Section: Introductionmentioning

confidence: 99%

“…However, to date, the studies available on diet among children and adolescents are primarily nutritional (e.g. Ruxton et al 1993;Mock et al 1997;Sichert-Hellert et al 1998;Burgess & Bunker 2002;Prentice & Jebb 2003;James et al 2004;Kennedy 2004), and only a few studies have been concerned with the subject of customer satisfaction with school catering (Booth et al 1990;Meyer et al 1997;Ham et al 2002;Cranage et al 2003;ZMP/CMA 2005). In this context, pupils' acceptance of healthy school meals is particularly relevant because if acceptance is low, pupils tend to eat unhealthy snacks or fast food as this type of food often finds greater acceptance among peers (Birch & Fisher 1998;Contento et al 2006) and is readily available.…”

Section: Introductionmentioning

confidence: 99%

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Students' perceptions of school meals: a challenge for schools, school‐meal providers, and policymakers

Lülfs-Baden

Spiller

2009

J Foodservice

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School-meal programmes in Germany are of growing public interest and are gaining in importance, not least because of their ability to influence pupils' eating habits and thereby establish sustainable nutrition patterns. It is in this context that it is important to understand adolescents' perceptions of school food in order to enable policymakers, schools and school-meal providers to fulfil their nutritional requirements. Therefore, the aim of this study is to create a theoretical model to measure students' satisfaction and to identify the underlying dimensions. The results show that the main predictors of customer satisfaction are service, quality of food and atmosphere, which underlines and reinforces the importance of service quality. Other factors, such as canteen organisation and the foods' nutritional value, influence satisfaction indirectly. Finally, a higher satisfaction level leads to a higher willingness to participate in school-meal programmes.

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