Creating Healthy Environments for Schools: A Comprehensive Approach to Improving Nutrition in Arkansas Public Schools.

Autor: Langner J; Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762., Langston K; Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762., Mrachek A; Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762., Faitak B; Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762., Martin P; Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762., Cueto A; Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762., Clampitt JL; Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762., Long CR; Gretchen Swanson Center for Nutrition, Omaha, NE, 68154., Bartow A; Mena School District, Mena, AR, 71953., Bodey S; Mena School District, Mena, AR, 71953., McElfish PA; College of Medicine, University of Arkansas for Medical Sciences Northwest, Springdale, AR, 72762.
Jazyk: angličtina
Zdroj: The Journal of school health [J Sch Health] 2024 Jul; Vol. 94 (7), pp. 653-660. Date of Electronic Publication: 2024 Jan 24.
DOI: 10.1111/josh.13437
Abstrakt: Background: Nutrition plays a vital role in children's physical and emotional health. More than half of school age children's calories are provided in the school food environment, making school interventions an opportunity to address child nutrition.
Methods: The Creating Health Environments for Schools (CHEFS) program is designed to leverage local resources to create customized solutions that improve the nutritional content of school food and encourage children to choose healthier food. There are 8 components: (1) customizing nutrition plans, (2) modifying/replacing menu items, (3) helping procure healthier food, (4) providing equipment grants, (5) training cafeteria staff, (6) implementing environmental changes and nudges, (7) engaging students and parents, and (8) supporting sustainability. Supporting child nutrition directors is key to facilitating cooperation with schools.
Implications for School Health Policy, Practice, and Equity: Menu modifications and procurement are interrelated and depend on successfully collaborating with corporate, independent, and local food services organizations. Limited school budgets require low or no-cost solutions and staff training. Student and parent engagement are critical to facilitate culturally-appropriate solutions that increase awareness of healthy food.
Conclusions: Every school district has particular resources and constraints. CHEFs engaged stakeholders to design customized solutions and encourage healthier nutrition for school children.
(© 2024 American School Health Association.)
Databáze: MEDLINE
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