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Coborn, Jamie E.; Marquart, Len; Burgess-Champoux, Teri L.; Rosen, Renee A. – Journal of Child Nutrition & Management, 2015
Schools are recognized as ideal environments to promote and enhance the health of children. Previous research has shown a positive association exists between increased prevalence of family-style meals and children's health. Use of family-style service provides opportunities to improve children's overall health and well-being through increased…
Descriptors: Child Health, Health Promotion, Dining Facilities, Role Models
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Rosen, Renee A.; Hauge, Denise A.; Arndt, Elizabeth A.; Veal, Mike; Marquart, Len – Journal of Child Nutrition & Management, 2011
Pasta is a popular grain food served as an entree or side dish in both home and away-from-home settings. In schools, pasta is served less frequently than other entrees. Pasta, especially whole-grain pasta, offers an opportunity to incorporate less expensive, nutritious, and versatile dishes into school meals. A need exists to develop whole-grain…
Descriptors: Focus Groups, Nutrition, Nonprofit Organizations, Food
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Hesse, David; Braun, Curtis; Dostal, Allison; Jeffery, Robert; Marquart, Len – Journal of Child Nutrition & Management, 2009
Purpose/Objectives: The purpose of this research was to identify barriers and opportunities associated with the introduction of whole grain foods into school cafeterias. The primary objective was to elicit input from school foodservice personnel (SFP) regarding their experiences in ordering, purchasing, preparing, and serving whole grain foods in…
Descriptors: Food Service, Rural Schools, Urban Schools, Suburban Schools
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Chan, Hing Wan; Burgess Champoux, Teri; Reicks, Marla; Vickers, Zata; Marquart, Len – Journal of Child Nutrition & Management, 2008
Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…
Descriptors: Food, Nutrition, Dietetics, Eating Habits
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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