| Autor: |
Bean, Melanie K., Spalding, Bethany Brady, Theriault, Elizabeth, Dransfield, Kayla-Brooke, Grigsby, Trista, Stewart, Mary Dunne |
| Předmět: |
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| Zdroj: |
Health Behavior & Policy Review; Jul/Aug2018, Vol. 5 Issue 4, p3-11, 9p |
| Abstrakt: |
Objective: We examined cafeteria personnel's responses to culinary training and salad bars in schools serving >90% racial/ethnic minority students. Methods: We used a quasi-experimental design to survey perceptions of salad bars before and after their implementation. Cafeteria personnel participated in chef-led culinary training and completed post-assessments. Managers completed surveys before and after salad bars were installed. Results: We had a response rate of 80%. Managers (N = 16) were pleased with their role of increasing access to fruits and vegetables. Cafeteria personnel (N = 82) did not perceive increased job difficulty after salad bars were installed. More training and staffing might enhance sustainability. Conclusions: With the increasing popularity of school salad bars and reliance on cafeteria staff for their implementation, addressing these key stakeholders' concerns might enhance their feasibility. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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