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ERIC Number: EJ1033477
Record Type: Journal
Publication Date: 2013
Pages: 14
Abstractor: As Provided
ISSN: EISSN-1559-5676
School Food Environment of Charter Schools in St. Louis
Linsenmeyer, Whitney; Kelly, Patrick; Jenkins, Steve; Mattfeldt-Berman, Mildred
Journal of Child Nutrition & Management, v37 n2 Fall 2013
Purpose/Objectives: The purpose of this study was to explore the school food environment of charter schools in Saint Louis, Missouri. The objectives were to: (1) describe the participation of charter schools in the National School Lunch Program and (2) describe the prevalence of competitive foods in charter schools. Methods: School administrators were surveyed via telephone. The survey consisted of five data elements: demographics, practices and policies, school meals program, vending machines, and school stores and snack bars. Questions required yes/no, multiple choice, or short answers. Data was self-reported and no observations were conducted to validate responses. Results were summarized using descriptive statistics. Results: Fourteen schools participated in the study. Eight schools used food and beverages as rewards and the vast majority (11 schools) reported they did not have a policy regarding the nutrient quality of these reward foods. None of the schools had a policy for food sold during school sporting events or available during faculty meetings. Three schools reported having vending machines in their schools. Two schools reported use of school stores and snack bars. On average, 78% of students across all charter schools qualified for free and reduced-price lunch; daily participation in school lunch ranged between 35% and 95%. Ten of the 14 schools used an external food service management company. Application to Child Nutrition Professionals: This study provides a broad snapshot of the federally reimbursable meals and competitive foods sold at charter schools in Saint Louis. The results may be useful to a variety of individuals working to evaluate and improve the school food environment including school nutrition personnel, school wellness committees, food service management companies, and community members. Activities such as policy writing, menu development, and nutrition education programming may also be enhanced by the results of this study.
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Publication Type: Journal Articles; Reports - Research
Education Level: Elementary Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Identifiers - Location: Missouri