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Izumi, Betty T.; Rostant, Ola S.; Moss, Marla J.; Hamm, Michael W. – Journal of School Health, 2006
The purpose of this study was to investigate Michigan school food service directors' interest in, and opportunities and barriers to, implementing a farm-to-school program. Farm-to-school may be a timely and innovative approach to improving the school food environment and helping food service directors meet their nutrition goals for school meals.…
Descriptors: Food Service, Nutrition, Program Implementation, School Districts
Stephens, Samuel A. – Child Care & Early Education Research Connections, 2016
Child care centers, Head Start programs, and family child care providers serving young children--as well as after school programs and homeless shelters that reach older children, adults, and families--are supported in providing healthy meals and snacks by reimbursements through the Child and Adult Care Food Program (CACFP). Administered by the…
Descriptors: Nutrition, Early Childhood Education, Preschool Children, Food Service
Massachusetts Department of Education, 2008
The paper presents the report on "School Breakfast and Summer Food Service Program." Pursuant to Chapter 61 of the Acts of 2007 line item 7053-1925 and Massachusetts General Laws (MGL) chapter 15 section 1G(f), this report is submitted to the Legislature. An Act establishing school-based Nutrition and Child Hunger Relief Programs was…
Descriptors: Food Service, Eligibility, Outreach Programs, Breakfast Programs
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Hardison-Moody, Annie; Bowen, Sarah; Bloom, J. Dara; Sheldon, Marissa; Jones, Lorelei; Leach, Brandi – Journal of Extension, 2015
The project reported here evaluated the effectiveness of nutrition education at food pantries. We offer best practices for future Extension-based nutrition programming with this clientele. Three classes were offered at food pantries through the Expanded Food and Nutrition Education Program (EFNEP). Entry and exit surveys were collected for each…
Descriptors: Nutrition Instruction, Food Service, Curriculum Design, Curriculum Implementation
Dufault, Timothy; Parsons, Meg – Council of Educational Facility Planners International, 2006
The new cafeteria at Hopkins High School in Minnetonka, Minnesota is part restaurant, part study hall, part lounge area and part health-food store. From the beginning, the superintendent and food service leaders planned the facility to ensure that balanced diets with quickly prepared, but healthy, foods are offered to students to help them…
Descriptors: Food Service, Nutrition, Holistic Approach, Food
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Pivarnik, Lori F.; Patnoad, Martha S.; Nyachuba, David; McLandsborough, Lynne; Couto, Stephen; Hagan, Elsina E.; Breau, Marti – Journal of Food Science Education, 2013
Food safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Control Points (HACCP)-based food safety plan as required by Food and Nutrition Service/United States…
Descriptors: Food, Safety, Residential Institutions, Child Care
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Paez, Paola; Alcorn, Michelle – Early Childhood Education Journal, 2019
Regulations for childcare facilities vary greatly in terms of licenses, services provided, times of operation, and type of care offered. Food safety regulations are determined by each state and they can differ depending on the type of childcare operation (childcare centers and in-home operations). Determining differences between food safety…
Descriptors: Child Care Centers, Food, Safety, Family Environment
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Rida, Zainab; Burger, Christy; Dev, Dipti; Smith, Jasmin; Hasnin, Saima – American Journal of Health Education, 2018
Background: With the release of 2017 Child and Adult Care Food Program (CACFP) meal pattern, states need to determine knowledge gaps in order to develop targeted training materials and resources to aid childcare providers in achieving new regulations. Purpose: To assess the nutrition knowledge of childcare providers in regards to the…
Descriptors: Nutrition, Knowledge Level, Child Caregivers, Geographic Location
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Bevans, Katherine B.; Sanchez, Betty; Teneralli, Rachel; Forrest, Christopher B. – Journal of School Health, 2011
Background: To enhance the impact of school nutrition programs on children's health, more information is needed on the associations between healthy and unhealthy food offerings during school lunch periods and children's eating behavior. The purpose of this study is to evaluate the contributions of food offerings and participation in school lunch…
Descriptors: Food Service, Middle Schools, Dining Facilities, Nutrition
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Dodson, Linette J.; Arendt, Susan W. – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: This study examined motivational aspects related to selecting school nutrition leadership as a career by registered dietitians (RDs). Motivational aspects were defined as valued characteristics which influence individuals' desires for specific work environments. Aspects of job satisfaction were also explored. Methods: An online…
Descriptors: Nutrition, Dietetics, Questionnaires, Food Service
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Rushing, Keith – Journal of Child Nutrition & Management, 2017
Purpose/Objectives: The purpose of the project was to develop a research based resource to support SN professionals in effectively utilizing KPIs to manage their programs. Methods: This project consisted of four phases. In Phase 1, a think tank of eight school nutrition professionals identified the general topic areas and format for the resource.…
Descriptors: Nutrition Instruction, Program Descriptions, Program Effectiveness, Case Studies
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Perlman, Sharon E.; Nonas, Cathy; Lindstrom, Lauren L.; Choe-Castillo, Julia; McKie, Herman; Alberti, Philip M. – Journal of School Health, 2012
Background: The high prevalence of obesity puts children at risk for chronic diseases, increases health care costs, and threatens to reduce life expectancy. As part of the response to this epidemic, the New York City (NYC) Department of Education (DOE)--the nation's largest school district--has worked to improve the appeal and nutritional quality…
Descriptors: Urban Schools, Nutrition, Food, Health Promotion
Rosing, Howard; Block, Daniel R. – Metropolitan Universities, 2017
The article highlights recent food policies in Chicago with the goal of exploring how higher education institutions can contribute to development of sustainable food resources for residents of North American cities. Thousands of Chicago residents face daily challenges accessing fresh food due to income constraints and/or lack of proximity to food…
Descriptors: Higher Education, Sustainable Development, Food Service, Food
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Haas, Jessica; Cunningham-Sabo, Leslie; Auld, Garry – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: The purpose of this study was to determine: (1) What foods high school students participating in the National School Lunch Program (NSLP) are discarding the most? (2) How much of these foods they are discarding? and (3) What are their perceptions towards school lunch? Methods: Researchers measured plate waste at two high…
Descriptors: Lunch Programs, Wastes, High School Students, Student Attitudes
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Lengyel, Jennifer G.; Cramer, Nan; Oceguera, Amanda; Pigao, Lana – Journal of Applied Research on Children, 2015
A recent series of emails and phone calls from parents concerned about the sugar content of Houston Independent School District's school breakfasts revealed that a new issue had risen to the surface. This prompted us to look closely at the sugar content of our breakfast items. School districts participating in the National School Breakfast Program…
Descriptors: Child Health, Nutrition, Food, Breakfast Programs
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