Increasing Culturally Diverse Meals in Head Start Using a Collaborative Approach: Lessons Learned for School Food Service Modifications

Abstract

Head Start's performance standards require that the nutrition programs “serve a variety of foods which consider cultural and ethnic preferences and which broaden the child's food experience” (Head Start Program Performance Standards and Other Regulations, 2006). In this study, food service modifications were made via a participatory process in 5 Head Start programs to increase culturally diverse meals served while adhering to national nutrition standards. A 2-group quasi-experimental design with 2 data collection periods was used to examine differences in consumption between standardized recipes and culturally diverse meal suggestions from parents and staff. Consumption was measured using weighed plate waste. Culturally diverse foods were eaten at equal or greater levels compared with standardized recipes. Facilitators and barriers associated with initiating and maintaining food service modifications are described.