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…

Purpose/Objectives: The purpose of this study was to examine the effect of coordinated in-classroom education and taste-testing activities on fruit and vegetable acceptance in a state-wide sample of third through sixth grade children. Methods: Two taste-testing sessions were a part of six nutrition lessons that were implemented in nine elementary…

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…

Background: Obesity and associated chronic diseases are increasing in frequency in African populations that also have a high burden of disease from infectious diseases such as HIV/AIDS and tuberculosis. Obesity and diabetes mellitus are common in Swaziland, Southern Africa, where >10% of children under the age of five are already obese.…

Purpose/Objectives: The purpose of this research was to determine the level of implementation and perceived value in creating knowledge and behavior change from the Color Me Healthy (CMH) training program in child care centers, family day carehomes, or Head Start facilities throughout Mississippi. Methods: A two-phase survey was used to initially…

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…

Purpose/Objective: School cafeterias have the potential to positively contribute to the prevention and treatment of childhood obesity. The purpose of this project was to assess adolescents' nutrition knowledge and dietary choices, and to measure the relationship between students' nutrition knowledge and the type of food items purchased…

National and local polices have positioned schools to play an integral role in addressing the obesity epidemic by establishing preventive activities. Teachers are ideally suited to have a role in this process because teachers have direct and indirect impacts on student health outcomes. The purpose of this exploratory study was to assess the health…

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…

Purpose/Objectives: The purpose of the investigation was to determine the effects of visible cheese on selection and consumption of food groups to encourage (FGTE) in middle school students. Methods: Study 1 was conducted in three middle schools with 145 students (Boys=67, Girls=78, 30% minorities). The regular monthly menus were altered to…

Purpose/Objectives: The objectives of this study were to investigate the perceptions of school nutrition (SN) directors and managers regarding their role in school wellness, the responsibility of SN professionals for serving as positive role models, and factors contributing to greater involvement in school wellness. Methods: A survey assessing the…