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Beverage Selections and Impact on Healthy Eating Index Scores in Elementary Children's Lunches from School and from Home
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Bergman, Ethan A.; Englund, Tim; Ogan, Dana; Watkins, Tracee; Barbee, Mary; Rushing, Keith – Journal of Child Nutrition & Management, 2016
Purpose/Objectives: The purposes of this study were to: 1) analyze beverage selections of elementary students consuming National School Lunch Program meals (NSLP) and lunches brought from home (LBFH), 2) compare overall meal quality (MQ) of NSLP and LBFH by food components using Healthy Eating Index 2010 (HEI-2010), and 3) investigate the impact…
Descriptors: Nutrition, Elementary School Students, Eating Habits, Lunch Programs
Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals
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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
School Lunch Quality Following Healthy, Hunger-Free Kids Act Implementation
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Smith, Katherine; Bergman, Ethan A.; Englund, Tim; Ogan, Dana; Barbee, Mary – Journal of Child Nutrition & Management, 2016
Purpose/Objectives: This study investigates the effect of meal component changes by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA) on school lunch quality and consumption in elementary school students, grade 2-5 before and after the HHFKA guidelines were implemented in July 2012 using the Healthy Eating Index. Methods: In Spring 2012, before…
Descriptors: Child Health, Food, Nutrition, Hunger
Lunches Selected and Consumed from the National School Lunch Program in Schools Designated As HealthierUS School Challenge Schools Are More Nutritious than Lunches Brought from Home
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Bergman, Ethan A.; Saade, Catherine; Shaw, Emily; Englund, Tim; Cashman, Linda; Taylor, Katie Weigt; Watkins, Tracee; Rushing, Keith – Journal of Child Nutrition & Management, 2014
Purpose/Objective: The purpose of this study was to compare the nutrient content of National School Lunch Program (NSLP) lunches and lunches brought from home (LBFH) lunches in elementary schools participating in the HealthierUS School Challenge (HUSSC). Methods: Participants included students in grades 2-5 in four Washington state HUSSC…
Descriptors: Child Health, Nutrition, Lunch Programs, Dietetics
Gradual Incorporation of Whole Wheat Flour into Bread Products for Elementary School Children Improves Whole Grain Intake
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Rosen, Renee A.; Sadeghi, Lelia; Schroeder, Natalia; Reicks, Marla M.; Marquart, Len – Journal of Child Nutrition & Management, 2008
Purpose: Whole grain intake is associated with health benefits but current consumption by children is only about one-third of the recommended level. The purpose of this study was to test the feasibility of an innovative approach whereby the whole wheat content of bread products in school lunches was gradually increased to increase whole grain…
Descriptors: Nutrition, Dietetics, Food, Eating Habits
School Meals and Nutrition of School Children
Cook, Judith; And Others – British Journal of Preventive and Social Medicine, 1975
The stated purpose of the study discussed here was to assess the contribution of school meals to the nutrition of 778 primary and secondary school children attending schools in Kent using information collected during a survey made in 1968-1970 which included a weighed diet record, a socio-economic questionnaire, and a medical examination.…
Descriptors: Dietetics, Elementary School Students, Health Programs, Lunch Programs