Associations among school characteristics and foodservice practices in a nationally representative sample of United States schools
| Autor: | Monique M. LeBlanc, Stephen Onufrak, Lisa Tussing-Humphreys, Corby K. Martin, Jessica L. Thomson |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Male
Adolescent Cross-sectional study Food Handling education Medicine (miscellaneous) Overweight Article Nutrition Policy Surveys and Questionnaires Pedagogy medicine Humans Food service Obesity Child Service (business) Medical education Nutrition and Dietetics Public Sector Schools business.industry Public sector Food Services Nutritional Requirements Private sector United States Diet Cross-Sectional Studies Agriculture Child Preschool Female Private Sector medicine.symptom Training program business Child Nutritional Physiological Phenomena |
| Zdroj: | Journal of nutrition education and behavior. 44(5) |
| ISSN: | 1878-2620 |
| Popis: | Objective Determine school characteristics associated with healthy/unhealthy food service offerings or healthy food preparation practices. Design Secondary analysis of cross-sectional data. Setting Nationally representative sample of public and private elementary, middle, and high schools. Participants Data from the 2006 School Health Policies and Practices Study Food Service School Questionnaire, n = 526 for Healthy and Unhealthy Offerings analysis; n = 520 for Healthy Preparation analysis. Main Outcome Measures Scores for healthy/unhealthy foodservice offerings and healthy food preparation practices. Analysis Multivariable regression to determine significant associations among school characteristics and offerings/preparation practices. Results Public schools and schools participating in the United States Department of Agriculture (USDA) Team Nutrition reported more healthy offerings and preparation than private or nonparticipating schools, respectively. Elementary schools reported fewer unhealthy offerings than middle or high schools; middle schools reported fewer unhealthy offerings than high schools. Schools requiring foodservice managers to have a college education reported more healthy preparation, whereas those requiring completion of a foodservice training program reported fewer unhealthy offerings and more healthy preparation than schools without these requirements. Conclusions and Implications Results suggest the school nutrition environment may be improved by requiring foodservice managers to hold a nutrition-related college degree and/or successfully pass a foodservice training program, and by participating in a school-based nutrition program, such as USDA Team Nutrition. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect