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Direct linkStephens, Lacy; Byker Shanks, Carmen J.; Roth, Aubree; Bark, Katie – Journal of Child Nutrition & Management, 2015
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…
Descriptors: Food, Standards, Nutrition, Barriers
Stephens, Lacy; Shanks, Carmen Byker; Roth, Aubree; Bark, Katie – Journal of Child Nutrition & Management, 2016
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…
Descriptors: Standards, Guidelines, Lunch Programs, Nutrition
