School Foodservice Programs Research Articles

An Investigation on Korean Adolescents' Dietary Consumption: Focused on Sociodemographic Characteristics, Physical Health, and Mental Health.

The promotion of healthful dietary intake in adolescents is an important public health concern, as obesity is on the rise among adolescents. The current study aimed to determine the association between sociodemographic characteristics and dietary intake (breakfast, vegetables, milk, fruits, fast food, carbohydrate beverages, and caffeine beverages) and to examine the influences of physical and mental health on dietary intake. A nationally representative sample of 187,622 adolescents who attended middle and high schools and participated in the Korean Youth Risk Behavior Survey (2015, 2017, and 2019) was used. The results showed a decrease in breakfast, vegetable, milk, and fruit consumption and an increase in the obesity rate from 2015 to 2019. There was a significant association between dietary intake and gender, economic status, BMI, and academic achievement. Multiple logistic regression analysis results revealed that the consumption of breakfast, vegetables, milk, and fruit were associated with greater odds of having enough sleep. Fast food intake was shown to be a significant risk factor for depression with an odds ratio of 1.204 (95% CI = 1.169–1.239), and carbonated beverage consumption was shown to be a significant risk factor for stress with an odds ratio of 1.042 (95% CI = 1.030–1.054). These results provide fundamental data that can be used to develop an effective nutrition intervention program or nutrition policy for adolescents or school food service programs.

Can Eating Food Offered by Schools Have a Positive Influence on Nutritional Status of Children? An Example from Brazil

Objective: Considering that the school environment can impact food consumption and children’s weight, our aim was to evaluate the relationship between the origin of foods consumed at school and children’s nutritional status. Methods: We used data from the nationally representative Brazilian Household Budget Survey of children under 10 years old. The relationship between consumption of foods at school and its origin (offered by the school; taken from home; bought at the canteens) and nutritional status were evaluated using linear (BMI-for-age) and logistic (excess weight and obesity) regression models stratified by type of school (private or public). Results: A total of 95.5% of children referred consumption of food at school, independent of its origin, and 28.0% had excess weight and 10.2% had obesity. In private schools, 70.7% of children ate food taken from home, whereas in public schools, 90.6% of children ate food offered by the school through a school food service program. According to adjusted analyses related to public schools, consuming food offered by the school decreased BMI-for-age and the odds of having obesity. No differences were verified among children from private schools. Conclusion: Eating food offered by public schools seems to be better for Brazilian children’s nutritional status.

Body Mass Index and Sociodemographic Predictors of School Lunch Purchase Behavior during a Year-Long Environmental Intervention in Middle School.

Modifying the school food environment is on the national agenda as one strategy to improve the nutritional quality of children’s diets. Because few environmental-level interventions have been rigorously evaluated, the evidence base to inform programs and policies is limited. Of concern is the impact that changes to cafeteria offerings will have on participation in school meal programs. This study evaluates school lunch participation in the setting of a year-long middle school cafeteria intervention by examining the association between body mass index (BMI), sociodemographics, and the purchases of school lunch meals. IMOVE meals were healthier choices that met stringent nutritional criteria and were offered alongside standard lunch meals. Students who were overweight had a significantly higher purchase rate for both types of meals compared to those with a healthy BMI. Non-white race, younger age, being male, and low-income status were also significantly associated with participation in school lunch. Results indicate that nutritionally vulnerable students participate in school lunch and are equally likely to buy healthy alternatives or standard meals. This behavioral observation has important implications for school foodservice programs and policies. These results are timely given recent federal legislation to improve the school food environment to influence students’ food choice behaviors.

학교급식에 이용되는 친환경 농산물에 대한 전남지역 학부모의 인식 조

The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children`s mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.

Improving the School Food Environment: Results from a Pilot Study in Middle Schools

Our objective for this study was to examine the feasibility of instituting environmental changes during a 6-week pilot in school foodservice programs, with long-term goals of improving dietary quality and preventing obesity and type 2 diabetes in youth. Participants included students and staff from six middle schools in three states. Formative assessment with students and school staff was conducted in the spring of 2003 to inform the development of school foodservice policy changes. Thirteen potential policy goals were delineated. These formed the basis for the environmental change pilot intervention implemented during the winter/spring of 2004. Questionnaires were used to assess the extent to which the 13 foodservice goals were achieved. Success was defined as achieving 75% of goals not met at baseline. Daily data were collected on goal achievement using the schools’ daily food production and sales records. Qualitative data were also collected after the pilot study to obtain feedback from students and staff. Formative research with staff and students identified potential environmental changes. Most schools made substantial changes in the National School Lunch Program meal and snack bar/a la carte offerings. Vending goals were least likely to be achieved. Only one school did not meet the 75% goal achievement objective. Based on the objective data as well as qualitative feedback from student focus groups and interviews with students and school staff, healthful school foodservice changes in the cafeteria and snack bar can be implemented and were acceptable to the staff and students. Implementing longer-term and more ambitious changes and assessing cost issues and the potential enduring impact of these changes on student dietary change and disease risk reduction merits investigation.

Food Security Practice in Kansas Schools and Health Care Facilities

This pilot study investigated perceived importance and frequency of specific preventive measures, and food and nutrition professionals' and foodservice directors' willingness to develop a food defense management plan. A mail questionnaire was developed based on the US Department of Agriculture document, Biosecurity Checklist for School Foodservice Programs—Developing a Biosecurity Management Plan. The survey was sent to food and nutrition professionals and foodservice operators in 151 acute care hospitals, 181 long-term-care facilities, and 450 school foodservice operations. Chemical use and storage was perceived as the most important practice to protect an operation and was the practice implemented most frequently. Results of the study indicate training programs on food security are needed to increase food and nutrition professionals' motivation to implement preventive measures.

High School Students' Satisfaction with Foodservice Quality Is Affected by Foodservice Management Type

This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about foodservice characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school foodservice program was 4.27±0.49 and the most important attribute was identified as “the food safety (4.68±0.67)”, followed by “the taste of food (4.66±0.65)”. The average scores of all performance dimensions were lower than 3 point. “Menu dimension” was rated as the lowest dimension (2.61±0.89) and “Food dimension (2.79±0.70)” was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.

Competitive Foods Available in Pennsylvania Public High Schools

Objective This study examined the types and extent of competitive foods available in public high schools in Pennsylvania. Design We developed, pilot tested, and distributed surveys to school foodservice directors in a random sample of 271 high schools in Pennsylvania. Subjects Two hundred twenty-eight surveys were returned, for a response rate of 84%. Statistical analyses were performed: Descriptive statistics were used to examine the extent of competitive food sales in Pennsylvania public high schools. The survey data were analyzed using SPSS software version 11.5.1 (2002, SPSS base 11.0 for Windows, SPSS Inc, Chicago, IL). Results A la carte sales provide almost $700/day to school foodservice programs, almost 85% of which receive no financial support from their school districts. The top-selling a la carte items are “hamburgers, pizza, and sandwiches.” Ninety-four percent of respondents indicated that vending machines are accessible to students. The item most commonly offered in vending machines is bottled water (71.5%). While food items are less often available through school stores and club fundraisers, candy is the item most commonly offered through these sources. Conclusions Competitive foods are widely available in high schools. Although many of the items available are low in nutritional value, we found several of the top-selling a la carte options to be nutritious and bottled water the item most often identified as available through vending machines.

Competitive foods available in Pennsylvania public high schools

Competitive foods available in Pennsylvania public high schools

Comparison of waste characteristics in schoolfood service programs in the United States and Korea

Comparison of waste characteristics in schoolfood service programs in the United States and Korea

Boundary spanner theory unfounded in middle/junior high school food service programs

Boundary spanner theory unfounded in middle/junior high school food service programs

Top Predictors of Middle/Junior High School Students’ Satisfaction with School Food Service and Nutrition Programs

Customer satisfaction is an important factor in the measurement of success in today's business environment (1–4). Thus, the management philosophy of the 1990s is to keep a customer-driven focus. This philosophy involves the customer in developing and monitoring quality, as well as enhancing products and services in businesses from banks to restaurants and everything between. School foodservice and nutrition programs are no exception. Many school foodservice and nutrition programs have found that student satisfaction is related to participation and financial stability (5–11).

Influence of Choices on High School Students' Perception of School Foodservice and Nutrition Programs

The greatest challenge facing child nutrition professionals today is providing nutritious meals students will eat. The most often chosen solution to this dilemma is offering choices for each meal component. But how many is the correct number? A study was conducted with 210 schools and 40,327 students nationwide. Students completed a valid and reliable foodservice survey. The foodservice director for each school completed a school profile identifying a variety of characteristics about the school foodservice program. Previous research using the student foodservice survey identified six factors important to students: food quality, staff, nutrition, dining ambiance, time/cost and diversity. School characteristics were compared for each of these factors plus a measure of overall satisfaction. Due to the large sample size, a measure of effect, difference of meaning, was chosen for comparison of means. Results showed a difference of meaning for satisfaction and food quality between schools that offered one and three or more choices of meat/meat alternate and one and four or more servings of breads/grains. The number of choices of fruits/veg. influenced the factors nutrition and time/cost. As the number of servings increased, up to five, the score for the factor nutrition decreased A difference of meaning was found between schools that offered one or two fruits/veg. and three or more choices for the factor nutrition. For the factor time cost a difference of meaning was found between schools that offered one and three to six choices of fruits/veg. Students can be positively or negatively influenced by choices. To enhance student satisfaction, the challenge is to determine the right number and quality of choices to offer.

High School Food Service Satisfaction in Louisiana

Reaching for results and demonstrating its dedication to improve all aspects of education, the Louisiana Department of Education, Division of Nutrition Assistance, offered all school food authorities in the state the opportunity to participate in a high school student satisfaction survey at no cost to the school systems. The High School Foodservice Survey, developed by the Applied Research Division of the National Food Service Management Institute, was administered to students statewide. Participation was voluntary. Training sessions for directors were conducted to discuss the importance of conducting the survey, steps involved, and how the results could be used for continuous improvement in foodservice. A total of 342 high schools representing 70 districts participated. More than 79,000 students were surveyed. Overall satisfaction with the school foodservice program was measured, as well as the degree of satisfaction with six factors: food quality, staff, nutrition, time/cost, dining ambiance, and diversity. Survey results indicated that, in five of the six areas, Louisiana ranked higher than the national average. Additionally, results indicated school specific and statewide areas for improvement. Using survey results as a base, school foodservice directors have begun working with employees in their districts to meet the needs of the student customer. School foodservice in Louisiana continues to strive to increase students’ satisfection and participation while improving the overall operation of its Child Nutrition Program.

Variables Affecting High School Students’ Perceptions of School Foodservice

Objective To determine if student satisfaction with high school foodservice is directly related to participation in the foodservice. Design A valid and reliable survey was conducted in a variety of classes such as English, history, and health science in grades 9 through 12, representing students aged 13 through 19 years. Students were asked 38 questions concerning variety of food, food quality, foodservice staff, aesthetics of the serving and dining area, and demographics. Subjects/setting The study was conducted with 1,823 students from 9 schools representing 4 geographic regions. Statistical analysis Stepwise multiple regression was used to determine the independent variables (attributes desired by the students) that most highly correlated with the dependent variable (satisfaction with the school foodservice overall). Results Variables most highly correlated with overall satisfaction were variety of food offered, flavor of food, attractiveness of food on the serving line, staff smiling and greeting students, quality of food choices, choices that allow students to meet cultural and ethnic preferences, courteousness of the staff, and quality of ingredients. Variety of food offered was the best predictor of satisfaction. A statistically significant difference was found ( P<.01) between groups that never ate school lunch and those that ate school lunch 3 to 5 times per week on dining ambiance, food quality, and staff. The results indicate that satisfaction with foodservice is associated with purchase behavior in school foodservice programs. Applications School foodservice and nutrition programs are critically important for providing nutrition to millions of our future leaders. Today it is not enough to prepare healthful, good-tasting food. High school students are sophisticated and are exposed at an early age to a variety of dining experiences including fast foods, ethnic cuisine, and fine dining. These factors have influenced the attributes students use to evaluate school foodservice. To maintain participation levels and financial stability, school foodservice professionals should evaluate student satisfaction with food quality, variety, and other variables that affect overall satisfaction and participation. These data may then be incorporated into continuous quality improvement and strategic planning. Marketing must be incorporated into the strategic plan to influence student participation. J Am Diet Assoc. 1998;98:1424–1428,1431.

Benefits of Healthy School Meals Training

In an effort to help schools implement the Healthy School Meals Initiative, the states of Alaska, Idaho, and Nevada joined together. A needs assessment was administered; training materials and programs were developed; technical assistance and coaching were provided; and a formal evaluation was conducted. During the needs assessment, school food service supervisors were asked to indicate which of the new menu planning systems they planned to use. The needs assessment was used to develop materials and implement training. Training was provided in three tiers. Tier One training included Dietary Guidelines, Nutrient Standard Menu Planning (NSMP), standardized recipes, menu planning, specifications, and procurement. Tier Two training included in-depth training on NSMP and a two-day computer training session. Tier Three training focused on advanced computer skills and marketing. At the end of the first year of training, an evaluation was conducted to measure the impact of the training. After one year of training more school districts in all three states were using NSMP. To evaluate benefits of the training programs, a 19-item questionnaire was developed. Supervisors responded to the statements using a five-point Likert scale. Factor analysis was used to combine the responses into subsets of benefits or factors. “Meeting Regulations and Nutrient Standards” had the highest factor mean and corresponded to the highest training need. Other benefits of training included innovation, cooperation, and new job skills. Training had less impact on job satisfaction, job security, and marketing skills. To assess the impact of the Healthy School Meals trainings, the needs assessment questions were repeated on the evaluation. Significant progress has been made in reducing fat, altering or substituting ingredients, increasing fruits and vegetables, increasing use of whole grains, and increasing calories in menus. School food service program personnel have gained valuable computer skills that have enabled them to improve their menus and market their programs. The needs assessment, training manuals, and results of the evaluation will be displayed.

Computer Use, Training Preferences, and Computer Anxiety of School Food Service Managers in Iowa

LEARNING OUTCOME: To identify computer use, training preferences, and computer anxiety of school food service managers in Iowa The objectives were to: 1) identify current computer use and computer training preferences of school food service managers in Iowa, and 2) assess the computer anxiety level of Iowa school food service managers before and after computer training. For the first objective, a questionnaire was developed and mailed to the person in charge of the school food service program in 117 Iowa school districts with budgeted student enrollments of 1,000 or more. Of 105 school districts reporting data, 80% had computers available in their food services; 92% of these food service managers used their computers. Microcomputers were the most common type of computer hardware (95%). School food service applications software was used in 49% of the 105 school districts. Of 107 respondents, 74% indicated willingness to participate in computer training. They preferred to learn about school food service applications software (72%) during training offered 6 hours (25%) or 4 hours (20%) per day. Many respondents indicated no preference for either a starting day (35%) or the number of days (42%) of computer training. For the second objective, a standardized instrument, the Computer Anxiety Index (CAIN), was administered to 56 school food service managers before and after a 2-day computer training workshop; 80% completed the CAIN. Mean CAIN scores were 51.5 of 156 before training and 49.4 of 156 after training. Change in mean CAIN scores was not significant. However, those who had no previous computer training (n = 25) reduced their anxiety level significantly more than the group that had previous computer training (n = 22). The higher the initial anxiety level, the greater the reduction in anxiety level after training. The workshop involved teaching Nutrient Standard Menu Planning using a software package.

Meeting the U.S. Dietary Guidelines in School Meals: Current Practices, Perceived Barriers, and Future Training Needs

A sample of 628 school food service personnel was surveyed to determine what changes had been instituted in school food service programs to ensure compliance with the U.S. Dietary Guidelines, perceived barriers that prevented making such changes, self-perceived training needs, and type and amount of nutrition education being provided. The majority of school food service staff reported having made changes to school meals to ensure compliance with the Dietary Guidelines. Perceived barriers included lack of training and time for modified meal preparation, poor student acceptance of modified meals, and higher costs of modified meals. Perceived training needs included training on developing standardized menus, computer diet analysis training, information on using commodity foods in modified menus, methods for implementing the U.S. Dietary Guidelines in school meals, and methods for increasing student acceptance of meals. The majority of respondents felt that nutrition education was an important part of their job, but less than half of the respondents reported providing it. Lack of time, training and education materials, inadequate staff cooperation, not being required to teach nutrition, and not being comfortable when teaching nutrition were cited as barriers to providing nutrition education.

Partnerships:: Linking the Community, Cafeteria and Classroom

Nutrition education in the classroom with reinforcement in the cafeteria and media is a dynamic partnership for educating children and increasing public awareness of nutrition topics. The effects of a statewide, coordinated breakfast promotion conducted in March 1994 were studied. This multifaceted promotion linked community, classroom and cafeteria messages about breakfast. Promotion partners included local and state government, industry, private for-profit and non-profit agencies. A media packet was created and sent to TV, radio and newspapers throughout the state. Members of the State Dietetic Association committed to focus their March 1994 education activities on breakfast. Other members of the partnership were requested to do the same. Evaluation of the media arm of the project during March 1994 resulted in over 650,000 people (in a state with 1.2 million) receiving positive breakfast messages through media, health fairs, cafeterias, WIC classes and other presentations and projects. A two-prong approach was used to promote breakfast in schools. Teachers of grades 2 and 3 were sent breakfast lesson plans, ideas for involvement with school food service and other local health promotion groups and a mail back card for an inked stamp which could be used with the lessons. Each school food service (SFS) received special menus and recipes promoting breakfast, breakfast posters and promotional event ideas, and an inked stamp. A random sample of teachers (by grade level) was conducted to evaluate the classroom outreach. Thirty-one percent of the teachers responded. Thirty-one percent of the respondents reported teaching the breakfast lesson. Of the teachers who taught the lesson, 11.8% took their class to a school breakfast/lunch; 10.3% requested brochures from SFS; 5.7% worked with SFS to coordinate activities; and 42% coordinated special meals (which supported the lessons) with SFS. A retrospective analysis of average daily rates of participation (ADP) in SFS lunch programs was used to evaluate the effectiveness of the cafeteria promotion. A survey was mailed to all SFS programs in the state. Forty-six percent of the SFS personnel responded. Ninety-one percent of the respondents reported conducting at least one of the nine promotional activities. Promotional menus and the inked stamp were the two most popular activities with SFS. Twenty-nine percent of respondents reported working with a classroom teacher. ADP was measured one week before, during and the week following the promotion. When both SFS and teachers participated in the school promotion, ADP increased significantly (P<.05) by 5.0%. This increase in ADP was sustained through the post-promotion week. This project demonstrates the value of partnerships in promoting nutrition messages through schools and communities.

School Foodservice: a Look to the Future†

School foodservice programs have grown from small kitchens serving lunch in a few schools to a multibillion-dollar industry serving breakfast and lunch to school children year-round and preparing food for child and adult care centers. The industry is expected to grow as universal meal programs are implemented. School programs will be challenged by forces such as educational restructuring, nutrition, and health and its relationship to learning ability, demographic changes, government, re sources and technology, competitive marketing, and environmental concerns. Career opportunities exist for foodservice and hospitality management graduates. University faculty can provide teaching and research expertise for the school- foodservice segment of the industry.