School staff, parent and student perceptions of a Breakfast in the Classroom model during initial implementation
| Autor: | Kathleen S Smith, Megan M. Halmo, Holly Carmichael Djang, Nesly Metayer, Sara C. Folta, Stacy A. Blondin, Christina D. Economos |
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| Rok vydání: | 2016 |
| Předmět: |
Parents
0301 basic medicine media_common.quotation_subject Ethnic group Medicine (miscellaneous) Qualitative property Cafeteria Diffusion of innovations 03 medical and health sciences 0302 clinical medicine Perception Humans Medicine 030212 general & internal medicine Students Breakfast media_common Medical education Schools 030109 nutrition & dietetics Nutrition and Dietetics biology business.industry Food Services Public Health Environmental and Occupational Health School Breakfast Program biology.organism_classification Research Papers Focus group Workflow School Teachers business |
| Zdroj: | Public Health Nutr |
| ISSN: | 1475-2727 1368-9800 |
| DOI: | 10.1017/s1368980015003754 |
| Popis: | ObjectiveTo understand perspectives of stakeholders during initial district-wide implementation of a Breakfast in the Classroom (BIC) model of the School Breakfast Program.DesignQualitative data were collected from twenty-nine focus groups and twenty interviews with stakeholders in a school district early in the process of implementing a BIC model of the School Breakfast Program.SettingTen elementary schools within a large, urban school district in the USA that served predominantly low-income, racial/ethnic minority students.SubjectsPurposively selected stakeholders in elementary schools that had implemented BIC for 3–6 months: students (n 85), parents/guardians (n 86), classroom teachers (n 44), cafeteria managers (n 10) and principals (n 10).ResultsFour primary themes emerged, which were interpreted based on the Diffusion of Innovations model. School staff had changed their perceptions of both the relative disadvantages and costs related to time and effort of BIC over time; the majority of each stakeholder group expressed an appreciation for BIC; student breakfast consumption varied from day to day, related to compatibility of foods with child preferences; and stakeholders held mixed and various impressions of BIC’s potential impacts.ConclusionsThe study underscores the importance of engaging school staff and parents in discussions of BIC programming prior to its initiation to pre-emptively address concerns related to cost, relative disadvantages and compatibility with child preferences and school routines/workflow. Effectively communicating with stakeholders about positive impacts and nutritional value of the meals may improve support for BIC. These findings provide new information to policy makers, districts and practitioners that can be used to improve implementation efforts, model delivery and outcomes. |
| Databáze: | OpenAIRE |
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