Whole-grain Continuing Education for School Foodservice Personnel: Keeping Kids from Falling Short

Roth-Yousey, Lori; Barno, Trina; Caskey, Mary; Asche, Kimberly; Reicks, Marla

doi:10.1016/j.jneb.2008.07.002

Cited by 14 publications

(9 citation statements)

References 12 publications

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“…The majority of articles (N = 9) described comprehensive school health interventions with a specific food service component that included food service staff training as an important part of the overall intervention . Six studies assessed school food service interventions or school food environment interventions that included a component of staff training and just 2 studies were specific to evaluating a school food service staff training program . In assessment of experimental methods, none of the studies randomized participants.…”

Section: Resultsmentioning

confidence: 99%

“…The aims of the 2 articles specific to food service staff training were more explicit in training outcomes than previously discussed interventions . The intervention included 211 participants and aimed to increase the knowledge, positive attitudes and intentions to use whole grain products in the school food service setting; another intervention with 42 participants targeted at increasing knowledge regarding special dietary restrictions . These were both one‐time class interventions with programs that integrated presentations and participatory activities, including problem‐solving exercises and menu‐planning practice.…”

Section: Resultsmentioning

confidence: 99%

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K‐12 School Food Service Staff Training Interventions: A Review of the Literature

Stephens¹,

Shanks

2015

Journal of School Health

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

K‐12 School Food Service Staff Training Interventions: A Review of the Literature

Stephens¹,

Shanks

2015

Journal of School Health

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“…SFP need to understand not only the general guidelines, but also how to apply them to school meals (42)(43)(44) . A study by Roth-Yousey et al reported that providing continuing education for SFP on whole grains was found to improve menu placement and awareness, suggesting that nutrition knowledge influences food-service menus and that training SFP could be beneficial (45) .…”

Section: Discussionmentioning

confidence: 99%

The perception of school food-service professionals on the implementation of the Healthy, Hunger-Free Kids Act of 2010: a mixed-methods study

Hall

Hasnin

Coffey

et al. 2019

Public Health Nutr.

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ObjectiveTo: (i) understand the nutrition attitudes, self-efficacy, knowledge and practices of school food-service personnel (SFP) in Nebraska and (ii) identify potential barriers that schools face in offering healthy school meals that meet the US Department of Agriculture (USDA) nutrition standards.DesignConvergent parallel mixed-methods study.SettingKindergarten–12th grade schools in Nebraska, USA.ParticipantsSFP (260 survey participants; fifteen focus group participants) working at schools that participate in the USDA National School Lunch Program.ResultsMixed-methods themes identified include: (i) ‘Mixed attitudes towards healthy meals’, which captured a variety of conflicting positive and negative attitudes depending on the situation; (ii) ‘Positive practices to promote healthy meals’, which captured offering, serving and promotion practices; (iii) ‘Mixed nutrition-related knowledge’, which captured the variations in knowledge depending on the nutrition concept; and (iv) ‘Complex barriers’, which captured challenges with time, support and communication.ConclusionsThe study produced relevant findings to address the barriers identified by SFP. Implementing multicomponent interventions and providing training to SFP may help reduce some of the identified barriers of SFP.

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“…Advanced dietary knowledge and training are likely to positively impact both the healthfulness of foods ordered and preparation practices followed. For example, research suggests educating school FS personnel about the health benefits of, how to identify, and strategies to promote and market whole-grain foods to children will facilitate the purchase and inclusion of such products in school meals 24, 25 .…”

Section: Discussionmentioning

confidence: 99%

Associations among School Characteristics and Foodservice Practices in a Nationally Representative Sample of United States Schools

Thomson

Tussing‐Humphreys

Martin

et al. 2012

Journal of Nutrition Education and Behavior

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Objective Determine school characteristics associated with healthy/unhealthy foodservice offerings or healthy food preparation practices. Design Retrospective analysis of cross-sectional data. Setting Nationally representative sample of public and private elementary, middle and high schools. Participants 526 and 520 schools with valid data from the 2006 School Health Policies and Practices Study (SHPPS) Food Service School Questionnaire. Main Outcome Measure(s) Scores for healthy/unhealthy foodservice offerings and healthy food preparation practices. Analysis Multivariable regression to determine significant associations among school characteristics and offerings/preparation practices. Results Public schools and schools participating in USDA Team Nutrition reported more healthy offerings and preparation than private or non-participating schools, respectively. Elementary schools reported less unhealthy offerings than middle or high schools; middle schools reported less unhealthy offerings than high schools. Schools requiring foodservice managers to have a college education reported more healthy preparation while those requiring completion of a foodservice training program reported less unhealthy offerings and more healthy preparation than schools without these requirements. Conclusions and Implications Results suggest the school nutrition environment may be improved by requiring foodservice managers to hold a nutrition-related college degree and/or successfully pass a foodservice training program, and by participating in a school-based nutrition program, such as USDA Team Nutrition.

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Whole-grain Continuing Education for School Foodservice Personnel: Keeping Kids from Falling Short

Cited by 14 publications

References 12 publications

K‐12 School Food Service Staff Training Interventions: A Review of the Literature

K‐12 School Food Service Staff Training Interventions: A Review of the Literature

The perception of school food-service professionals on the implementation of the Healthy, Hunger-Free Kids Act of 2010: a mixed-methods study

Associations among School Characteristics and Foodservice Practices in a Nationally Representative Sample of United States Schools

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