Whole-grain Continuing Education for School Foodservice Personnel: Keeping Kids from Falling Short

Abstract

Objective The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel. Methods A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to assess changes in knowledge, attitudes and intention. Results Participants (n = 211) were mostly non-Hispanic white women. Pre-post test scores indicated improvements in whole-grain knowledge and intention to find whole-grain recipes for school menus ( P < 0.05); however, attitudes about storage and cost issues became less positive. After 3–6 months, participants indicated more whole-grain food items were offered in schools. Conclusions and Implications Whole-grain education for school foodservice personnel may increase awareness and menu placement and increase opportunities for whole-grain consumption by children.