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Trends in U.S. Whole-Grain Intakes 1994-2018: The Roles of Age, Food Source, and School Food. Economic Research Report Number 311
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Biing-Hwan Lin; Travis A. Smith; Joanne F. Guthrie – US Department of Agriculture, 2023
Since 2005, the Dietary Guidelines for Americans (DGA) has recommended that whole grains comprise at least half of total grain consumption. This study used nationally representative food consumption datasets (spanning 1994-2018) to examine trends in whole-grain intakes before and after the establishment of this recommendation. Trends were examined…
Descriptors: Eating Habits, Nutrition, Food Standards, Food Service
Quantitative Evaluation of HHFKA Nutrition Standards for School Lunch Servings and Patterns of Consumption
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Echon, Roger M. – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: The purpose of this paper is to provide baseline data and characteristics of food served and consumed prior to the recently mandated nutrition standards as authorized by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). Methods: Over 600,000 school lunch menus with associated food production records from 61 elementary schools…
Descriptors: Lunch Programs, Food Service, Food Standards, Statistical Analysis
School Foodservice Employees' Perceptions of Practice: Differences by Generational Age and Hours Worked
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Strohbehn, Catherine; Jun, Jinhyun; Arendt, Susan – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: This study investigated the influences of school foodservice employees' age and average number of hours worked per week on perceived safe food handling practices, barriers, and motivators. Methods: A bilingual survey (English and Spanish) was developed to assess reported food safety practices, barriers, and motivators to…
Descriptors: Employee Attitudes, Food Service, Food Standards, Lunch Programs
Parental Provision and Children's Consumption of Fruit and Vegetables Did Not Increase Following the Food Dudes Programme
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Dominic Upton; Charlotte Taylor; Penney Upton – Health Education, 2014
Purpose: This study is based on previous research which suggests that the Dudes programme increases children's fruit and vegetable consumption for school-provided meals by assessing its effectiveness in increasing the provision and consumption of fruit and vegetables in home-provided meals. Design/methodology/approach: Two cohorts of children…
Descriptors: Foreign Countries, Elementary School Students, Foods Instruction, Nutrition Instruction
Wholesome School Food: Creating a Plan for Systematic Change
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Christian, Greg; O'Malley, Paul – School Business Affairs, 2012
Given a choice, most administrators, staff, and students would probably choose food from home over the school offerings. What about those without a choice? Students who qualify for free and reduced-price lunch are stuck with school lunches, which are sometimes the most balanced meal they'll get that day. Many others opt for school lunches out of…
Descriptors: Change Strategies, Organizational Change, Long Range Planning, Lunch Programs
Consumption of Fruits and Vegetables in Middle School Students Following the Implementation of a School District Wellness Policy
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Young, Kathleen D.; Snelling, Anastasia; Maroto, Maya; Young, Katherine A. – Journal of Child Nutrition & Management, 2013
Purpose/Objectives: In 2010, a large urban school district implemented a district-wide school wellness policy that addressed childhood obesity by requiring schools to increase health and physical education contact hours for students and to improve the nutritional standards of school meals. Schools were required to serve a different fruit and…
Descriptors: Middle School Students, Nutrition, Food Service, Food Standards
Food Group Preferences of Elementary School Children Participating in the National School Lunch Program
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Cashman, Linda; Tripurana, Madhuri; Englund, Tim; Bergman, Ethan A. – Journal of Child Nutrition & Management, 2010
Purpose/Objectives: The purpose of the study was to assess the food group preferences of second through fifth grade children based on ethnic background, gender, and grade. Food group preferences were determined by the amount of various food groups consumed in meals served as part of the National School Lunch Program at selected schools. Research…
Descriptors: Elementary School Students, Lunch Programs, Nutrition, Cluster Grouping