Successes and Challenges in School Meal Reform: Qualitative Insights from Food Service Directors

Autor/inn/en	Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie
Titel	Successes and Challenges in School Meal Reform: Qualitative Insights from Food Service Directors
Quelle	In: Journal of School Health, 87 (2017) 8, S.608-615 (8 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Asada, Yuka)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0022-4391
DOI	10.1111/josh.12534
Schlagwörter	Qualitative Research; Semi Structured Interviews; Food; Grounded Theory; Standards; High School Students; Computer Software; Positive Attitudes; Student Attitudes; Eating Habits; Health Behavior; Breakfast Programs; Children; Federal Legislation; Nutrition; Federal Programs; Lunch Programs; Health Promotion; Elementary Secondary Education + Suchen Sie Ihr Suchwort? Qualitative Forschung; Lebensmittel; Standard; High school; High schools; Student; Students; Oberschule; Schüler; Schülerin; Studentin; Schülerverhalten; Ernährungsgewohnheit; Essgewohnheit; Health behaviour; Gesundheitsverhalten; Schulfrühstück; Child; Kind; Kinder; Bundesrecht; Ernährung; Mittagessen; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung
Abstract	Background: The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards to increase healthy food offerings. A critical stakeholder in the implementation of standards is Food Service Directors (FSDs). We sought to examine FSDs' perspectives on revised school meal standards to gain insight into successful implementation strategies. Methods: Semistructured interviews were conducted with FSDs (N = 9) from high schools that had achieved HealthierUS Schools Challenge: Smarter Lunchrooms (HUSSC: SL) status. Qualitative interview data were team coded in Atlas.ti v7 and analyzed with principles of constant comparative analysis. Results: FSDs reported overall positive perceptions of the revised school meal standards and its potential impacts, as well as improved fruit and vegetable consumption, despite initial challenges with plate waste, procurement of whole grain-rich products, and fast paced sodium targets. Implementation was described as complex, ongoing processes; with time and in-service trainings, student acceptance to these changes improved. Conclusions: These findings are directly relevant to future reauthorization of the Child Nutrition Act and to revisions to the implementation time line for the federal school meal standards related to sodium, whole grains, and flavored milk. Insights into FSDs' strategies suggest that more time and targeted technical assistance at federal, state, and local levels is warranted. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01