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Factors and Outcomes Associated with Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California
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Monica D. Zuercher; Dania Orta-Aleman; Caitlin D. French; Juliana F. W. Cohen; Christina A. Hecht; Kenneth Hecht; Leah E. Chapman; Margaret Read; Punam Ohri-Vachaspati; Marlene B. Schwartz; Anisha I. Patel; Lorrene D. Ritchie; Wendi Gosliner – Journal of School Health, 2025
Background: Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems. Methods: 430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and…
Descriptors: Food, Lunch Programs, Breakfast Programs, Grants
Foodservice Directors' Perceived Barriers to Student Participation in School Meals When Meals Were Served Free of Charge during the 2021-2022 School Year
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Deborah A. Olarte; Wendi Gosliner; Leah E. Chapman; Christina Hecht; Ken Hecht; Punam Ohri-Vachaspati; Anisha I. Patel; Margaret Read; Lorrene D. Ritchie; Marlene B. Schwartz; Monica D. Zuercher; Dania Orta-Aleman; Michele Polacsek; Juliana F. W. Cohen – Journal of School Health, 2025
Background: School meals were served free of charge to all public school students in the United States during the COVID-19 pandemic, but some students still did not participate. Methods: In this mixed-methods study, surveys and interviews were conducted with food service directors (FSDs) from California (n = 556 surveys; n = 29 interviews) and…
Descriptors: Lunch Programs, Breakfast Programs, Public Schools, COVID-19
An Egg-Based, Universally-Free 'Breakfast in the Classroom' Program Increases School Breakfast Participation and Improves Diet Quality in Middle-School Adolescents: A Feasibility, Pilot Study
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Heather J. Leidy; Steve M. Douglas; Kathy A. Greaves – Journal of Child Nutrition & Management, 2025
Breakfast skipping in young people has been strongly associated with reduced cognitive performance and school grades, attendance and disciplinary concerns, reduced health and well-being, and an increased risk of obesity. The school breakfast program (SBP) was implemented to improve nutrition and diet quality for all school-aged children and teens.…
Descriptors: Eating Habits, Breakfast Programs, Nutrition, Dietetics
School Lunch and Breakfast Participation: A Snapshot of Recent Trends. CRS Report R48515, Version 4
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Kara Clifford Billings – Congressional Research Service, 2025
The National School Lunch Program (NSLP) and the School Breakfast Program (SBP) provide federal funding for school lunches and breakfasts served to nearly 30 million children daily in close to 94,000 schools. Because federal spending on NSLP and SBP depends in part on student participation in school meals, it may be of interest to Congress to…
Descriptors: Lunch Programs, Breakfast Programs, Student Participation, Eligibility