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Implementation of Healthier School Meals
Nicole Lynn McGee
其他書名
Education and Acceptance
出版
University of Tennessee, Knoxville
, 2009
URL
http://books.google.com.hk/books?id=pml_AQAACAAJ&hl=&source=gbs_api
註釋
Background As part of a Coordinated School Health Program project to improve the nutrition quality of school meals, a series of nutrition education and culinary training in-service workshops were conducted followed by the implementation of healthier menu options. The objectives of this study were 1) to evaluate the effect of the training on food service employees' attitudes about nutrition, self-efficacy for preparing healthier meals, and meal preparation behavior changes and 2) to determine the plate waste percentages of school meals and school meal participation rates before and after healthier school meals were implemented. Methods The study was completed in a rural East Tennessee school district. The subjects were 12 food service employees. Three workshops, two-hours each, and one full day workshop were planned and conducted by a registered dietitian, chef, and public health nutrition graduate student for the food service employees. Pre-, post-, and follow-up questionnaires were administered to participants. Following the conclusion of the workshops, three plate waste measurements were completed in each elementary school, using a random sample of students' trays in grades first through sixth. These measurements were completed at baseline, after the healthier menu options were implemented, and at four weeks follow-up. Results The nutrition education and culinary training in-service workshops improved the food service employees' self-efficacy for preparing healthier school meals. The plate waste results at School 1indicated no significant change in plate waste from baseline to after implementation of healthier school meals. No significant change in lunch, but significantly increased waste for breakfast at School 2 after implementation (P