7 CFR 278.6 - Disqualification of retail food stores and wholesale food concerns, and imposition of civil money...

Code of Federal Regulations, 2010 CFR

2010-01-01

... providers, and shelters for battered women and children which the wholesale food concern was authorized to... addict and alcoholic treatment program, homeless meal providers, or shelters for battered women and... program, group living arrangement, homeless meal provider, meal delivery service, or shelter for battered...

76 FR 78095 - Applying for Free and Reduced Price Meals in the National School Lunch Program and School...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-12-16

..., Policy and Program Development Branch, Child Nutrition Division, Food and Nutrition Service (FNS) at (703... programs, Grant programs--education, Grant programs--health, Infants and children, Milk, Reporting and... school meals to implement nondiscretionary provisions of the Child Nutrition and WIC Reauthorization Act...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 4 2013-01-01 2013-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... meals to needy children primarily in the summer months, in their nonprofit food service programs...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... meals to needy children primarily in the summer months, in their nonprofit food service programs...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... meals to needy children primarily in the summer months, in their nonprofit food service programs...

Hunger Doesn't Take a Vacation: A Status Report on the Summer Food Service Program for Children. Third Edition.

ERIC Educational Resources Information Center

Food Research and Action Center, Washington, DC.

This report provides an evaluation of the efforts each state and the District of Columbia are making to provide nutritious summer meals to children of low-income families. The evolution of the Summer Food Service Program for Children (SFSP), created by Congress in 1968 to provide funds for eligible sponsoring organizations to serve meals to…

The School Meals Initiative Implementation Study. First Year Report.

ERIC Educational Resources Information Center

Abraham, Sameer; Chattopadhyay, Manas; Sullivan, Colleen; Mallory, Larry; Steiger, Darby Miller; Daft, Lynn; Arcos, Alyssa; Wilbraham, Brooke

This report, authorized by the Food and Nutrition Service of the U.S. Department of Agriculture, contains information on the School Meals Initiative for Healthy Children (SMI), a reform of school-meals programs aimed at upgrading the nutritional content of school meals. The purpose of the study was to describe and evaluate: (1) overall…

7 CFR 226.9 - Assignment of rates of reimbursement for centers.

Code of Federal Regulations, 2010 CFR

2010-01-01

... participating in the Program in that State. These methods are: (1) Meals times rates payment, which involves... comparison to the costs incurred by the institution for the meal service; and, (2) Meals times rates or... where the State agency has chosen the option to implement a meals times rates payment system State-wide...

7 CFR 226.9 - Assignment of rates of reimbursement for centers.

Code of Federal Regulations, 2011 CFR

2011-01-01

... participating in the Program in that State. These methods are: (1) Meals times rates payment, which involves... comparison to the costs incurred by the institution for the meal service; and, (2) Meals times rates or... where the State agency has chosen the option to implement a meals times rates payment system State-wide...

7 CFR 225.7 - Program monitoring and assistance.

Code of Federal Regulations, 2010 CFR

2010-01-01

..., food service management company representatives, auditors, and health inspectors who will participate... adequately for the Program. (c) Food specifications and meal quality standards. With the assistance of the... and model meal quality standards which shall become part of all contracts between vended sponsors and...

A review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective meals on wheels service-an Australian perspective.

PubMed

Krassie, J; Smart, C; Roberts, D C

2000-04-01

A review of the literature was undertaken to identify the nutritional needs of elderly MOW consumers and factors affecting the ability of existing programs to meet those needs. The focus was on the Australian experience but drawing on the world literature. Keyword search of English language based computer databases of the medical and health literature. Several studies suggest the nutritional intake of MOW consumers is below recommended levels, although the risk of nutritional deficiency has not always been identified. The literature indicates the effectiveness of Meals on Wheels programs are affected by a range of issues including the appropriateness of nutritional standards, menu selection, portion control, level of consumption and customer satisfaction. The literature recommends control of time and temperatures associated with food handling procedures, along with education of providers and customers, to assist in the provision of a safe food supply. Meals on Wheels is an important service, providing meals to housebound consumers. While the effectiveness of such programs is dependent on a range of variables, the nutritional impact of the service and the standard of food hygiene are fundamental assessment criteria. This work was supported by a grant from the NSW Meals on Wheels Association, Australia. European Journal of Clinical Nutrition (2000) 54, 275-280

7 CFR 226.21 - Food service management companies.

Code of Federal Regulations, 2011 CFR

2011-01-01

... procurements of meals from food service management companies shall adhere to the procurement standards set... provisions set forth in § 226.22, the State agency may mandate that each institution with Program meal... shall include the time and place of the bid opening; (2) The institution shall notify the State agency...

Meal Counting and Claiming by Food Service Management Companies in the School Meal Programs: Briefing for the Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies, House Committee on Appropriations. November 21, 2008. GAO-09-156R

ERIC Educational Resources Information Center

US Government Accountability Office, 2009

2009-01-01

The federal government spends about $10 billion each year to provide meals to over 30 million students through the National School Lunch and Breakfast Programs. However, a 2007 study estimated that of this amount, $860 million (8.6 percent) in school year 2005-2006 was paid improperly because of errors in the number of meals counted and claimed…

K-12 School Food Service Staff Training Interventions: A Review of the Literature

ERIC Educational Resources Information Center

Stephens, Lacy; Shanks, Carmen Byker

2015-01-01

Background: School food service professionals are vital to implementing national nutrition standards in school meal programs. Appropriate and effective training for these professionals may be one key to producing healthful meals that students are excited to eat and also meet United States Department of Agriculture (USDA) nutrient guidelines. A…

7 CFR 226.19a - Adult day care center provisions.

Code of Federal Regulations, 2011 CFR

2011-01-01

... time in excess of the center's authorized capacity, or for any meal served at a for-profit center... records of time of service meal counts by type (breakfast, lunch, supper, and snacks) served to enrolled... participating in the Program must serve one or more of the following meal types—breakfast, lunch, supper, and...

7 CFR 226.19a - Adult day care center provisions.

Code of Federal Regulations, 2010 CFR

2010-01-01

... time in excess of the center's authorized capacity, or for any meal served at a for-profit center... records of time of service meal counts by type (breakfast, lunch, supper, and snacks) served to enrolled... participating in the Program must serve one or more of the following meal types—breakfast, lunch, supper, and...

75 FR 1584 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2010-01-12

... Food Service Program Claim for Reimbursement Form is used to collect meal and cost data from sponsors to determine the reimbursement entitlement for meals served. The form is sent to the Food and... payment system computes earnings to date and the number of meals to date and generates payments for the...

Healthy Meals, Healthier Kids. Cutting the Fat from School Menus.

ERIC Educational Resources Information Center

FioRito, Kathy

1994-01-01

Recent research revealed that most school lunches exceed the dietary guidelines for fat content. After explaining the resulting Healthy Kids School Meals Initiative which will overhaul the National School Lunch Program meal pattern, the article makes suggestions of how parents can help their school food service sell more nutritious food. (SM)

Adequacy of and satisfaction with delivery and use of home-delivered meals.

PubMed

Frongillo, Edward A; Isaacman, Tanushree D; Horan, Claire M; Wethington, Elaine; Pillemer, Karl

2010-04-01

For home-delivered meals to have a beneficial impact on older persons, it is important that both delivery of services and use by older persons are adequate. From November 2004 to February 2005, we conducted a random-sample telephone survey of 1505 New York City home-delivered meals recipients, asking them about adequacy of and satisfaction with delivery of services and use of meal services. Fourteen percent of recipients relied solely on program food. Two-thirds prepared other foods themselves. Consumption of fruit, vegetables, and milk was low; 14-20% of recipients consumed each of these less than 1 time per day. Most recipients saw (and about half talked with) the meal deliverer most of the time. Most could contact the meal provider agency, but had not done so. A second stratified sample of 500 meal recipients was surveyed in June 2006 regarding satisfaction with food packaging and labels, food acquisition, meal delivery, and meal variety. About three-fourths of recipients reported satisfaction most of the time with the meals in terms of taste, variety, ease of preparation, healthfulness, and fit to religious or cultural needs. The most satisfied recipients were those who were receiving hot meals, food-secure, without hearing problems, frailer, in better emotional health, with informal social support, and more religious.

Services Training Manager’s Guide.

DTIC Science & Technology

1986-04-01

and Cookies 27906-Dr-Air Force Food Service Program-Vegetable Preparation 27954-DF-Air Force Food Service Program-Mission Support Meals 28003-DF-USAF...Quality Audit Program 28246-DF-Sweet Doughs 59 *. 282 50-DY-Quick Breads 38712-DY-Hamburger Sandwich, The 39420-DYP-Give Your Eggs a Break3 39421-DY

Providing More Home-Delivered Meals Is One Way To Keep Older Adults With Low Care Needs Out Of Nursing Homes

PubMed Central

Thomas, Kali S.; Mor, Vincent

2014-01-01

Programs that help older adults live independently in the community can also deliver net savings to states on the costs of long-term supports and services. We estimate that if all states had increased by 1 percent the number of adults age sixty-five or older who received home-delivered meals in 2009 under Title III of the Older Americans Act, total annual savings to states’ Medicaid programs could have exceeded $109 million. The projected savings primarily reflect decreased Medicaid spending for an estimated 1,722 older adults with low-care needs who would no longer require nursing home care— instead, they could remain at home, sustained by home-delivered meals. Twenty-six states could have realized net savings in 2009 from the expansion of their home-delivered meals programs, while twenty-two states would have incurred net costs. Programs such as home-delivered meals have the potential to provide substantial savings to some states’ Medicaid programs. PMID:24101071

The Impact of a Home-Delivered Meal Program on Nutritional Risk, Dietary Intake, Food Security, Loneliness, and Social Well-Being.

PubMed

Wright, Lauri; Vance, Lauren; Sudduth, Christina; Epps, James B

2015-01-01

Maintaining independence and continuing to live at home is one solution to manage the rising health care costs of aging populations in the United States; furthermore, seniors are at risk of malnutrition and food insecurity. Home-delivered meal programs are a tool to address food, nutrition, and well-being concerns of this population. Few studies have identified outcomes from these programs; this pilot study reviews the nutritional status, dietary intake, well-being, loneliness, and food security levels of seniors participating in a Meals on Wheels delivery service. Clients, new to the meal program, participated in pre- and postphone interviews, and 51 seniors completed the study. The survey was composed of five scales or questionnaires, and statistical analyses were conducted using SPSS. Improvements across all five measures were statistically significant after participating two months in the home-delivered meal program. Implications for further research, practice, and the Older Americans Act are discussed.

Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

PubMed

Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

2012-08-01

Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

School Meal Programs: Experiences of the States and Districts That Eliminated Reduced-Price Fees. Report to the Chairman, Committee on Education and Labor, House of Representatives. GAO-09-584

ERIC Educational Resources Information Center

Brown, Kay

2009-01-01

In fiscal year 2008, about 31 million children participated in the National School Lunch Program and more than 10 million children participated in the School Breakfast Program each school day. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) spent $11.7 billion on the school meal programs in that year. The majority of…

[Forms of management of the national school meals program].

PubMed

Dos Santos, Sérgio Ribeiro; de Sousa Costa, Maria Bernadete; Torres de Paiva Bandeira, Geovanna

2016-04-01

The National School Meals Programme (PNAE in Portuguese initials) is a supplementary program to education that aims to provide school meals for pupils across the school system enrolled in public and philanthropic schools of primary education, secondary education, youth education, adult education and comprehensive education. The principles of the program are the universality and the expansion of student services in order to meet the Organic Law on Food and Nutritional Security (LOSAN), as well as the Food Security and Nutrition System. The objective of this study is to discuss forms of PNAE management to ensure that the students' right to school meals. This study is a reflection on how the resources of school meals are being managed, be it with a centralized, decentralized, semi-centralized or outsourced model. We conclude that the knowledge of the different forms of managing federal resources for food for school communities allows for making an informed choice regarding implementation and enforcement of PNAE.

Using American Community Survey Data to Expand Access to the School Meals Program

ERIC Educational Resources Information Center

Schirm, Allen, Ed.; Kirkendall, Nancy, Ed.

2012-01-01

The National School Lunch and School Breakfast Programs, administered by the Food and Nutrition Service (FNS) of the U.S. Department of Agriculture (USDA), are key components of the nation's food security safety net, providing free or low-cost meals to millions of schoolchildren each day. To qualify their children each year for free or…

7 CFR 225.4 - Program management and administration plan.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Section 225.4 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SUMMER FOOD SERVICE PROGRAM State Agency... conducting health inspections and meal quality tests. [54 FR 18208, Apr. 27, 1989, as amended at 55 FR 13466...

[Nutritional information of meals supplied by companies participating in the Workers' Meal Program in São Paulo, Brazil].

PubMed

Geraldo, Ana Paula Gines; Bandoni, Daniel Henrique; Jaime, Patrícia Constante

2008-01-01

To compare the nutritional value of meals provided by companies participating in the Workers' Meal Program in the city of São Paulo, Brazil, to the nutritional recommendations and guidelines established by the Ministry of Health for the Brazilian population. The 72 companies studied were grouped according to economic sector (industrial, services, or commerce), size (micro, small, medium, or large), meal preparation modality (prepared on-site by the company itself, on-site by a hired caterer, or off-site by a hired caterer), and supervision by a dietitian (yes or no). The per capita amount of food was determined based on the lunch, dinner, and supper menus for three days. The nutritional value of the meals was defined by the amount of calories, carbohydrates, protein, total fat, polyunsaturated fat, saturated fat, trans fat, sugars, cholesterol, and fruits and vegetables. Most of the menus were deficient in the number of fruits and vegetables (63.9%) and amount of polyunsaturated fat (83.3%), but high in total fat (47.2%) and cholesterol (62.5%). Group 2, composed of mostly medium and large companies, supervised by a dietician, belonging to the industrial and/or service sectors, and using a hired caterer, on averaged served meals with higher calorie content (P<0.001), higher percentage of polyunsaturated fat (P<0.001), more cholesterol (P=0.015), and more fruits and vegetables (P<0.001) than Group 1, which was composed of micro and small companies from the commercial sector, that prepare the meals themselves on-site, and are not supervised by a dietitian. Regarding the nutrition guidelines set for the Brazilian population, Group 2 meals were better in terms of fruit and vegetable servings (P<0.001). Group 1 meals were better in terms of cholesterol content (P=0.05). More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision.

School Lunch Program: Role and Impacts of Private Food Service Companies. United States General Accounting Office Report to Congressional Committees.

ERIC Educational Resources Information Center

General Accounting Office, Washington, DC. Resources, Community, and Economic Development Div.

In the Healthy Meals for Healthy Americans Act of 1994, Congress directed the Government Accounting Office (GAO) to examine the use of private food establishments and caterers by schools participating in federal programs for school meals. In conducting its review, the GAO relied primarily on questionnaires returned by food authorities that had…

38 CFR 52.140 - Dietary services.

Code of Federal Regulations, 2011 CFR

2011-07-01

... meals. (1) At regular times comparable to normal mealtimes in the community, each participant may... management must provide each participant with a nourishing, palatable, well-balanced meal that proportionally... program management must employ a qualified dietitian either part-time or on a contract consultant basis to...

More Than A Meal? A Randomized Control Trial Comparing the Effects of Home-Delivered Meals Programs on Participants' Feelings of Loneliness.

PubMed

Thomas, Kali S; Akobundu, Ucheoma; Dosa, David

2016-11-01

Nutrition service providers are seeking alternative delivery models to control costs and meet the growing need for home-delivered meals. The objective of this study was to evaluate the extent to which the home-delivered meals program, and the type of delivery model, reduces homebound older adults' feelings of loneliness. This project utilizes data from a three-arm, fixed randomized control study conducted with 626 seniors on waiting lists at eight Meals on Wheels programs across the United States. Seniors were randomly assigned to either (i) receive daily meal delivery; (ii) receive once-weekly meal delivery; or (iii) remain on the waiting list. Participants were surveyed at baseline and again at 15 weeks. Analysis of covariance was used to test for differences in loneliness between groups, over time and logistic regression was used to assess differences in self-rated improvement in loneliness. Participants receiving meals had lower adjusted loneliness scores at follow-up compared with the control group. Individuals who received daily-delivered meals were more likely to self-report that home-delivered meals improved their loneliness than the group receiving once-weekly delivered meals. This article includes important implications for organizations that provide home-delivered meals in terms of cost, delivery modality, and potential recipient benefits. Published by Oxford University Press on behalf of the Gerontological Society of America 2015. This work is written by (a) US Government employee(s) and is in the public domain in the US.

Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel.

PubMed

Lee, Jounghee; Park, Sohyun

2016-04-01

The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Chi-square tests and analysis of variance for statistical analysis. For post hoc testing, we used Bonferroni tests; when variances were unequal, we used Dunnett T3 tests. This study involved 104 individuals employed at the worksite cafeterias, comprised of 35 men and 69 women. Most of the participants had relatively high levels of perception regarding the importance of sodium reduction (very important, 51.0%; moderately important, 27.9%). Sodium reduction practices were higher, but perceived barriers appeared to be lower in participants with high-level perception of sodium-reduced meal provision. The results of the needs assessment revealed that the participants wanted to have more active education programs targeting the general population. The biggest barriers to providing sodium-reduced meals were use of processed foods and limited methods of sodium-reduced cooking in worksite cafeterias. To make the provision of sodium-reduced meals at worksite cafeterias more successful and sustainable, we suggest implementing more active education programs targeting the general population, developing sodium-reduced cooking methods, and developing sodium-reduced processed foods.

Overseas Cost of Living Allowances (COLA)

Science.gov Websites

) Government Meal Rate Meal Tickets Mileage Rates Overseas Cost of Living Allowances (COLA) Calculation of Reporting Procedures Station Allowance Changes Programs & Services > Allowances > Overseas Cost of Allowances Submit Questions Overseas Cost of Living Allowances (COLA) The Overseas Cost of Living Allowance

Summer Food Service Program. Nourishing News. Volume 3, Issue 8

ERIC Educational Resources Information Center

Idaho State Department of Education, 2009

2009-01-01

The primary goal of the Summer Food Service Program (SFSP) is to provide nutritious meals to children in low-income areas when school is not in session. This issue of "Nourishing News" focuses on SFSPs. The articles contained in this issue are: (1) Is Your Summer Food Program Financially Fit? (Jean Zaske); (2) Keeping the…

A Historical Review of Changes in Nutrition Standards of USDA Child Meal Programs Relative to Research Findings on the Nutritional Adequacy of Program Meals and the Diet and Nutritional Health of Participants: Implications for Future Research and the Summer Food Service Program

PubMed Central

Hopkins, Laura C.; Gunther, Carolyn

2015-01-01

Background: The USDA child meal programs (CMPs) (National School Lunch Program (NSLP), School Breakfast Program (SBP), and Summer Food Service Program (SFSP) were established in 1946 (NSLP) and 1975 (SBP and SFSP) to improve the diet and nutritional health of US children. There is concern that participation in these programs may in fact be a contributor to the current childhood obesity epidemic. Objective: The purpose of this study was to determine if the CMPs are meeting their intended goal by reviewing the historical changes to nutrition standards of the CMPs in correspondence with the literature that examines the nutritional adequacy of meals served as part of these programs, as well as the dietary intakes and nutritional status of participants. Methods: Public Law and the Federal Register were reviewed and websites and online databases were systematically searched. Results: NSLP and SBP first underwent updates to the nutrition standards in 1994 and subsequently 2010, whereas SFSP last underwent modifications in 2000. The majority of data, all collected prior to 2010, demonstrate that meals served as part of the NSLP and SBP are not meeting nutrition standards. In addition, the dietary intakes of NSLP and SBP participants are high in calories, fat, saturated fat, and sodium, and low in fiber. Studies examining the weight status and other nutrition-related health outcomes of NSLP and SBP participants have produced mixed results. In contrast, no studies published in the peer-reviewed literature have been conducted examining the nutritional adequacy of SFSP meals or the dietary intakes or nutritional health of SFSP participants. There are public reports available on the nutritionally adequacy of SFSP meals, however, they are severely outdated (1988 and 2003). Due to this dearth of information, a case study on a sample SFSP menu from summer 2015 was conducted; results showed that the meals are high in carbohydrate and protein content and insufficient in vegetable servings. Conclusions: There is critical need for policy change that would enable updates to the SFSP nutrition standards to match those of the NSLP and SBP. In addition, strategies are needed to facilitate development of CMP menus that meet current nutrition standards. Finally, rigorously designed studies are needed to understand the direct impact of CMP participation on child diet and health, particularly the SFSP for which there is limited published data. PMID:26690207

A Historical Review of Changes in Nutrition Standards of USDA Child Meal Programs Relative to Research Findings on the Nutritional Adequacy of Program Meals and the Diet and Nutritional Health of Participants: Implications for Future Research and the Summer Food Service Program.

PubMed

Hopkins, Laura C; Gunther, Carolyn

2015-12-04

The USDA child meal programs (CMPs) (National School Lunch Program (NSLP), School Breakfast Program (SBP), and Summer Food Service Program (SFSP) were established in 1946 (NSLP) and 1975 (SBP and SFSP) to improve the diet and nutritional health of US children. There is concern that participation in these programs may in fact be a contributor to the current childhood obesity epidemic. The purpose of this study was to determine if the CMPs are meeting their intended goal by reviewing the historical changes to nutrition standards of the CMPs in correspondence with the literature that examines the nutritional adequacy of meals served as part of these programs, as well as the dietary intakes and nutritional status of participants. Public Law and the Federal Register were reviewed and websites and online databases were systematically searched. NSLP and SBP first underwent updates to the nutrition standards in 1994 and subsequently 2010, whereas SFSP last underwent modifications in 2000. The majority of data, all collected prior to 2010, demonstrate that meals served as part of the NSLP and SBP are not meeting nutrition standards. In addition, the dietary intakes of NSLP and SBP participants are high in calories, fat, saturated fat, and sodium, and low in fiber. Studies examining the weight status and other nutrition-related health outcomes of NSLP and SBP participants have produced mixed results. In contrast, no studies published in the peer-reviewed literature have been conducted examining the nutritional adequacy of SFSP meals or the dietary intakes or nutritional health of SFSP participants. There are public reports available on the nutritionally adequacy of SFSP meals, however, they are severely outdated (1988 and 2003). Due to this dearth of information, a case study on a sample SFSP menu from summer 2015 was conducted; results showed that the meals are high in carbohydrate and protein content and insufficient in vegetable servings. There is critical need for policy change that would enable updates to the SFSP nutrition standards to match those of the NSLP and SBP. In addition, strategies are needed to facilitate development of CMP menus that meet current nutrition standards. Finally, rigorously designed studies are needed to understand the direct impact of CMP participation on child diet and health, particularly the SFSP for which there is limited published data.

Promoting healthier children's meals at quick-service and full-service restaurants: Results from a pilot and feasibility study.

PubMed

Lopez, Nanette V; Folta, Sara C; Glenn, Meaghan E; Lynskey, Vanessa M; Patel, Anjali A; Anzman-Frasca, Stephanie

2017-10-01

High-calorie restaurant foods contribute to childhood overweight. Increased consumer demand for healthier kids' meals may motivate the restaurant industry to provide additional healthy options. This study pilot-tested a combination of four strategies (toy incentive, placemats, server prompts, signage) designed to increase demand for healthier kids' meals, which were defined as those eligible for the National Restaurant Association's Kids LiveWell program. Relative sales of healthier kids' meals were examined before (n = 3473 total kids' meal orders) and during Month 1 (n = 3546 total kids' meal orders) and Month 2 of implementation (n = 3645 total kids' meal orders) of an 8-week intervention in two locations each of a quick-service (QSR) and full-service (FSR) restaurant chain. Convenience samples of children (n = 27) and their parents (n = 28) were surveyed regarding parent and child perceptions of intervention components. Findings regarding the effectiveness and feasibility of the intervention were mixed. At the FSRs, the relative percentage of monthly sales from healthier kids' meals increased from 5.0% of kids' meal orders at baseline to 8.3% during Month 1, ending at 6.4% during Month 2. At the QSRs, the relative percentage of monthly sales from healthier kids' entrees decreased from 27.5% at baseline to 25.2% during Month 1, ending at 25.9% during Month 2. Implementation quality tracking showed that consistent implementation of intervention components was a challenge; parent- and child-reported awareness of intervention components supported this finding. Future directions are discussed, aiming to build upon these findings and maximize the feasibility, effectiveness, and sustainability of efforts to promote healthier eating in restaurants. Copyright © 2017 Elsevier Ltd. All rights reserved.

Does Participation in Home-delivered Meals Programs Improve Outcomes for Older Adults?: Results of a Systematic Review

PubMed Central

Campbell, Anthony D.; Godfryd, Alice; Buys, David R.; Locher, Julie L.

2015-01-01

Participation in home-delivered meals programs may contribute to the health and independence of older adults living in the community, especially those who are food insecure or those who are making transitions from acute, subacute, and chronic care settings to the home. The purpose of this study was to conduct a comprehensive and systematic review of ALL studies related to home-delivered meals in order to shed light on the state of the science. A complete review of articles appearing in PubMed using the Keyword “Meal” was conducted; and titles, abstracts, and full-texts were screened for relevance. Included in this review are 80 articles. Most studies are descriptive and do not report on outcomes. Frequently reported outcomes included nutritional status based upon self-reported dietary intake. Additionally, most studies included in this review are cross-sectional, have a small sample size, and/or are limited to a particular setting or participant population. More rigorous research is needed to: 1) gain insight into why so few eligible older adults access home-delivered meals programs, 2) support expansion of home-delivered meals to all eligible older adults, 3) better identify what home-delivered meals models alone and in combination with other services works best and for whom, and 4) better target home-delivered meals programs where and when resources are scarce. PMID:26106985

Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

PubMed Central

Lee, Jounghee; Park, Sohyun

2015-01-01

Objectives The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. Methods We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Chi-square tests and analysis of variance for statistical analysis. For post hoc testing, we used Bonferroni tests; when variances were unequal, we used Dunnett T3 tests. Results This study involved 104 individuals employed at the worksite cafeterias, comprised of 35 men and 69 women. Most of the participants had relatively high levels of perception regarding the importance of sodium reduction (very important, 51.0%; moderately important, 27.9%). Sodium reduction practices were higher, but perceived barriers appeared to be lower in participants with high-level perception of sodium-reduced meal provision. The results of the needs assessment revealed that the participants wanted to have more active education programs targeting the general population. The biggest barriers to providing sodium-reduced meals were use of processed foods and limited methods of sodium-reduced cooking in worksite cafeterias. Conclusion To make the provision of sodium-reduced meals at worksite cafeterias more successful and sustainable, we suggest implementing more active education programs targeting the general population, developing sodium-reduced cooking methods, and developing sodium-reduced processed foods. PMID:27169011

45 CFR 84.34 - Educational setting.

Code of Federal Regulations, 2012 CFR

2012-10-01

... extracurricular services and activities, including meals, recess periods, and the services and activities set... HANDICAP IN PROGRAMS OR ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Preschool, Elementary, and... nonhandicapped persons in such activities and services to the maximum extent appropriate to the needs of the...

45 CFR 84.34 - Educational setting.

Code of Federal Regulations, 2014 CFR

2014-10-01

... extracurricular services and activities, including meals, recess periods, and the services and activities set... HANDICAP IN PROGRAMS OR ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Preschool, Elementary, and... nonhandicapped persons in such activities and services to the maximum extent appropriate to the needs of the...

45 CFR 84.34 - Educational setting.

Code of Federal Regulations, 2010 CFR

2010-10-01

... extracurricular services and activities, including meals, recess periods, and the services and activities set... HANDICAP IN PROGRAMS OR ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Preschool, Elementary, and... nonhandicapped persons in such activities and services to the maximum extent appropriate to the needs of the...

45 CFR 84.34 - Educational setting.

Code of Federal Regulations, 2013 CFR

2013-10-01

... extracurricular services and activities, including meals, recess periods, and the services and activities set... HANDICAP IN PROGRAMS OR ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Preschool, Elementary, and... nonhandicapped persons in such activities and services to the maximum extent appropriate to the needs of the...

45 CFR 84.34 - Educational setting.

Code of Federal Regulations, 2011 CFR

2011-10-01

... extracurricular services and activities, including meals, recess periods, and the services and activities set... HANDICAP IN PROGRAMS OR ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Preschool, Elementary, and... nonhandicapped persons in such activities and services to the maximum extent appropriate to the needs of the...

Shelf stable meals for public sector uses

NASA Technical Reports Server (NTRS)

Schmandt, J. (Editor)

1977-01-01

The NASA Meal System was developed with three simple concepts in mind: (1) nutritious, conventional foods are packaged in single-serving units and assembled into complete meals; (2) the meals have an extended shelf-life and can be transported and stored without need for refrigeration or freezing; (3) preparation of the meal by the consumer is an easy task which is accomplished in ten minutes or less. The meal system was tested in 1975 and 1976 by different groups of elderly individuals. NASA and the LBJ School of Public Affairs sponsored a national conference to report on the demonstration of the meal system for the elderly and to explore potential uses of the system for social services, institutional feeding programs, disaster relief, and international aid. The proceedings of the conference and how different groups assessed the potential of the meal system are reported.

45 CFR 605.34 - Educational setting.

Code of Federal Regulations, 2010 CFR

2010-10-01

... extracurricular services and activities, including meals, recess periods, and the services and activities set... ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Preschool... nonhandicapped persons in such activities and services to the maximum extent appropriate to the needs of the...

7 CFR 226.9 - Assignment of rates of reimbursement for centers.

Code of Federal Regulations, 2013 CFR

2013-01-01

... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM... enrolled participants eligible for free, reduced-price, and paid meals, except that children who only...

7 CFR 226.9 - Assignment of rates of reimbursement for centers.

Code of Federal Regulations, 2012 CFR

2012-01-01

... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM... enrolled participants eligible for free, reduced-price, and paid meals, except that children who only...

7 CFR 226.9 - Assignment of rates of reimbursement for centers.

Code of Federal Regulations, 2014 CFR

2014-01-01

... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM... enrolled participants eligible for free, reduced-price, and paid meals, except that children who only...

76 FR 22785 - Direct Certification and Certification of Homeless, Migrant and Runaway Children for Free School...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-25

... 1309 of the Elementary and Secondary Education Act of 1965 (ESEA). In general, a migrant child is one... Children for Free School Meals AGENCY: Food and Nutrition Service, USDA. ACTION: Interim rule with request... children's eligibility for free meals under the National School Lunch Program and the School Breakfast...

School Meal Programs: Revenue and Expense Information from Selected States. Report to Congressional Requesters.

ERIC Educational Resources Information Center

Bellis, David D.

In school year 1996-97, the Department of Agriculture instituted more stringent requirements for the nutritional content of school meals. The General Accounting Office was asked to study school food-service revenues and expenses and how they had changed since the requirements went into effect. This report contains information of the sources of…

38 CFR 52.140 - Dietary services.

Code of Federal Regulations, 2010 CFR

2010-07-01

... management must provide each participant with a nourishing, palatable, well-balanced meal that proportionally meets the daily nutritional and special dietary needs of each participant. (a) Food and nutritional services. The program management provides and/or contracts with a food service entity and provides and/or...

7 CFR 215.7 - Requirements for participation.

Code of Federal Regulations, 2012 CFR

2012-01-01

... AGRICULTURE CHILD NUTRITION PROGRAMS SPECIAL MILK PROGRAM FOR CHILDREN § 215.7 Requirements for participation... request provided it does not participate in a meal service program authorized under the Child Nutrition... administers any combination of the Child Nutrition Programs, that State agency shall provide each SFA with a...

7 CFR 215.7 - Requirements for participation.

Code of Federal Regulations, 2013 CFR

2013-01-01

... AGRICULTURE CHILD NUTRITION PROGRAMS SPECIAL MILK PROGRAM FOR CHILDREN § 215.7 Requirements for participation... request provided it does not participate in a meal service program authorized under the Child Nutrition... administers any combination of the Child Nutrition Programs, that State agency shall provide each SFA with a...

7 CFR 215.7 - Requirements for participation.

Code of Federal Regulations, 2011 CFR

2011-01-01

... AGRICULTURE CHILD NUTRITION PROGRAMS SPECIAL MILK PROGRAM FOR CHILDREN § 215.7 Requirements for participation... request provided it does not participate in a meal service program authorized under the Child Nutrition... administers any combination of the Child Nutrition Programs, that State agency shall provide each SFA with a...

7 CFR 215.7 - Requirements for participation.

Code of Federal Regulations, 2014 CFR

2014-01-01

... AGRICULTURE CHILD NUTRITION PROGRAMS SPECIAL MILK PROGRAM FOR CHILDREN § 215.7 Requirements for participation... request provided it does not participate in a meal service program authorized under the Child Nutrition... administers any combination of the Child Nutrition Programs, that State agency shall provide each SFA with a...

Special Milk Program

ERIC Educational Resources Information Center

US Department of Agriculture, 2009

2009-01-01

The Special Milk Program provides milk to children in schools, child care institutions and eligible camps that do not participate in other Federal child nutrition meal service programs. The program reimburses schools and institutions for the milk they serve. In 2008, 4,676 schools and residential child care institutions participated, along with…

Home Delivered Meals to Older Adults: A Critical Review of the Literature.

PubMed

Gualtieri, Marie C; Donley, Amy M; Wright, James D; Vega, Sara Strickhouser

The United States is witnessing a growing aging population stemming in part from medical advancements allowing people to live decades longer than previous generations. Simultaneously, food insecurity among older adults has increased, and is projected to get worse as the Baby Boomer generation ages. This review focuses on an assistance program for older adults: home-delivered meals. Specifically, we focus on the effects of Meals on Wheels (MOW) on the physical and emotional well-being of older adults, and the wide variety of procedural and operational issues that various MOW programs around the country experience. Findings from the literature highlight the positive outcomes these programs have on their clients. Although there have been recent budget cut threats from the federal government, evidence suggests that more funding should be allocated so these programs can provide services to everyone in need, and even expand what they are able to offer to older adults.

A Planning Guide for Food Service in Child Care Centers.

ERIC Educational Resources Information Center

Food and Nutrition Service (USDA), Washington, DC.

This publication is designed to help child care center directors and other personnel in programs receiving funding through the Child Care Food Program plan their food service. Included are sections on: (1) planning food for a day; (2) meal patterns (information on the necessary food groups, a chart of vegetables and fruits containing vitamin A, C…

Increasing Culturally Diverse Meals in Head Start Using a Collaborative Approach: Lessons Learned for School Food Service Modifications

ERIC Educational Resources Information Center

Hoffman, Jessica A.; Agrawal, Tara; Thompson, Douglas; Ferguson, Tyler; Grinder, AnnMarie; Carter, Sonia; Healey, Christine; Bhaumik, Urmi; Castaneda-Sceppa, Carmen

2012-01-01

Head Start's performance standards require that the nutrition programs "serve a variety of foods which consider cultural and ethnic preferences and which broaden the child's food experience" (Head Start Program Performance Standards and Other Regulations, 2006). In this study, food service modifications were made via a participatory…

Nutrition Programs for Children. ERIC Digest.

ERIC Educational Resources Information Center

ERIC Clearinghouse on Elementary and Early Childhood Education, Urbana, IL.

Despite recognition of the importance of good nutrition for children's cognitive development, many children in America are poorly nourished. This digest reviews programs designed to address this problem and suggests ways to improve child nutrition and school meal programs. Federal programs administered by the Food and Nutrition Service of the…

Initiative for Future Agricultural Food Systems (IFAFS) From Farm to School: Improving Small Farm Viability and School Meals

ERIC Educational Resources Information Center

Kish, Stacy

2008-01-01

Improving the nutritional value of school meals is a growing priority among school systems across the United States. To assist in this effort, the USDA's Cooperative State Research, Education, and Extension Service (CSREES) funded a coalition, which developed a new program called "From Farm to School: Improving Small Farm Viability and School…

K-12 School Food Service Staff Training Interventions: A Review of the Literature.

PubMed

Stephens, Lacy; Byker Shanks, Carmen

2015-12-01

School food service professionals are vital to implementing national nutrition standards in school meal programs. Appropriate and effective training for these professionals may be one key to producing healthful meals that students are excited to eat and also meet United States Department of Agriculture (USDA) nutrient guidelines. A systematic literature review was conducted to understand the scope of interventions conducted with food service staff. PubMed, Web of Knowledge, and Science Direct databases were searched for articles detailing school food service training interventions in K-12 school settings within the United States. Of 2341 articles retrieved, 17 articles describing 14 food service training interventions met the inclusion criteria. While food service staff training was an important component of many comprehensive school health and school meal interventions, there were few studies that specifically addressed school food service staff trainings. Although some best practices can be concluded from the current literature, major gaps in knowledge about effective school food service training interventions and validated research tools remain. As new professional standards are mandated by the USDA, a more thorough evaluation and understanding of best practices is vital to maximize the effectiveness of food service staff training. © 2015, American School Health Association.

KSC volunteers help Meals on Wheels as part of Days of Caring '99

NASA Technical Reports Server (NTRS)

1999-01-01

KSC volunteers at Miracle City Mall, Titusville, help unload containers for Meals on Wheels delivery as part of their '99 Days of Caring participation. The volunteers will also help deliver the meals. Coordinated by the KSC Community Relations Council, Days of Caring provides an opportunity for employees to volunteer their services in projects such as painting, planting flowers, reading to school children, and more. Organizations accepting volunteers include The Embers, Yellow Umbrella, Serene Harbor, Domestic Violence Program, the YMCA of Brevard County, and others.

Nutrition Services and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2006

ERIC Educational Resources Information Center

O'Toole, Terrence P.; Anderson, Susan; Miller, Clare; Guthrie, Joanne

2007-01-01

Background: Schools are in a unique position to promote healthy dietary behaviors and help ensure appropriate nutrient intake. This article describes the characteristics of both school nutrition services and the foods and beverages sold outside of the school meals program in the United States, including state- and district-level policies and…

75 FR 41793 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-19

... adjustments to the national average payment rates for meals and snacks served in child care centers, outside... payment rates for meals and snacks served in day care homes; and the administrative reimbursement rates...] Lunch and Centers Breakfast supper \\1\\ Snack Contingous States: Paid 0.26 0.26 0.06 Reduced Price 1.18 2...

Hunger Doesn't Take a Vacation: Summer Nutrition Status Report.

ERIC Educational Resources Information Center

Food Research and Action Center, Washington, DC.

This report describes the current status of the Summer Food Service Program (SFSP) and the National School Lunch Program (NSLP) (referred to in combination as the Summer Nutrition Programs), federal entitlement programs providing support for state and local efforts to offer low-income children nutritious summer meals and snacks during supervised…

The School Breakfast Program

ERIC Educational Resources Information Center

US Department of Agriculture, 2009

2009-01-01

The School Breakfast Program is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It began as a pilot project in 1966, and was made permanent in 1975. The School Breakfast Program is administered at the Federal level by the Food and Nutrition Service. At the State level,…

75 FR 65607 - Agency Information Collection Activities: Proposed Collection; Comment Request-Information...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-10-26

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Agency Information Collection Activities... Reduced Price Meals AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: In accordance with...-Kuperman, Chief, Program Analysis and Monitoring Branch, Child Nutrition Division, Food and Nutrition...

Dietary Advice for Airline Travel.

PubMed

Leggat; Nowak

1997-03-01

In addition to their regular meal service, most of the major domestic and international airlines offer special meals. It should be noted that regular meal services on international flights often give a choice of meals, even in economy class, and often include a salad and or fruit dish, which could be consumed by most people. More airlines also seem to be moving towards having at least one more culturally appropriate meal on the menu, particularly for relevant flight sectors. However, these meals may be inappropriate for some passengers, and there is a need for this special meals service. Meals services on airlines have improved greatly in recent years, particularly with the employment of consultant dietitians to the catering staff of airlines and advances in chef training. Special meal services are designed to cater to the most common variations of meals required by most passengers for medical, religious, or other reasons. The special requirements for these meals are described elsewhere.1 It is important to realize that the meals are designed and the ingredients interpreted by that airline, and may not necessarily reflect what the traveler might eat at home. So it is important to advise travelers not to have high expectations of this special meal service. This paper aims to provide some basic practical advice for selection of special diets for airline travelers.

Volume of home- and community-based services and time to nursing-home placement.

PubMed

Sands, Laura P; Xu, Huiping; Thomas, Joseph; Paul, Sudeshna; Craig, Bruce A; Rosenman, Marc; Doebbeling, Caroline C; Weiner, Michael

2012-01-01

The purpose of this study was to determine whether the volume of Home- and Community-Based Services (HCBS) that target Activities of Daily Living disabilities, such as attendant care, homemaking services, and home-delivered meals, increases recipients' risk of transitioning from long-term care provided through HCBS to long-term care provided in a nursing home. Data are from the Indiana Medicaid enrollment, claims, and Insite databases. Insite is the software system that was developed for collecting and reporting data for In-Home Service Programs. Enrollees in Indiana Medicaid's Aged and Disabled Waiver program were followed forward from time of enrollment to assess the association between the volume of attendant care, homemaking services, home-delivered meals, and related covariates, and the risk for nursing-home placement. An extension of the Cox proportional hazard model was computed to determine the cumulative hazard of nursing-home placement in the presence of death as a competing risk. Of the 1354 Medicaid HCBS recipients followed in this study, 17% did not receive any attendant care, homemaking services, or home-delivered meals. Among recipients who survived through 24 months after enrollment, one in five transitioned from HCBS to a nursing-home. Risk for nursing-home placement was significantly lower for each five-hour increment in personal care (HR=0.95, 95% CI=0.92-0.98) and homemaking services (HR=0.87, 95% CI=0.77-0.99). Future policies and practices that are focused on optimizing long-term care outcomes should consider that a greater volume of HCBS for an individual is associated with reduced risk of nursing-home placement.

7 CFR 226.6 - State agency administrative responsibilities.

Code of Federal Regulations, 2013 CFR

2013-01-01

... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM State Agency... nonprofit and proprietary child care institutions, such procedures must also include a pre-approval visit by... paid meals; (ii) Enrollment information. Sponsoring organizations of day care homes must submit current...

7 CFR 226.6 - State agency administrative responsibilities.

Code of Federal Regulations, 2012 CFR

2012-01-01

... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM State Agency... nonprofit and proprietary child care institutions, such procedures must also include a pre-approval visit by... paid meals; (ii) Enrollment information. Sponsoring organizations of day care homes must submit current...

7 CFR 226.6 - State agency administrative responsibilities.

Code of Federal Regulations, 2014 CFR

2014-01-01

... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM State Agency... nonprofit and proprietary child care institutions, such procedures must also include a pre-approval visit by... paid meals; (ii) Enrollment information. Sponsoring organizations of day care homes must submit current...

'It is nice to see someone coming in': exploring the social objectives of Meals-on-Wheels.

PubMed

Timonen, Virpi; O'Dwyer, Ciara

2010-09-01

Despite the fact that Meals-on-Wheels have both nutritional and social aspects, research on the social objectives of the service is lacking. This study set out to develop an understanding of the social objectives of Meals-on-Wheels and to explore the extent to which they are met by Ireland's Meals-on-Wheels services. A literature review suggested that Meals-on-Wheels services can potentially meet three social objectives: (a) providing meals recipients with social contact, (b) helping to restimulate an interest in meals and regularising mealtimes, and (c) helping to develop acceptance of the service. Interviews were conducted with 66 meals recipients to explore these themes and augment them as necessary. Study results show that meals recipients derive limited social contact from the service; regularising mealtimes was not important to most recipients; and many were reluctant to accept the service. The three objectives are therefore minimally met within the Irish system at present.

School Nutrition and Food Service Techniques for Children with Exceptional Needs: Guidelines for Food Service Personnel, Teachers, Aides, Volunteers, and Parents.

ERIC Educational Resources Information Center

Gunther, Margaret L.; Troftgruben, Judith A.

Designed to help school food service personnel, teachers, aides, and volunteers extend the benefits of the school meal program to handicapped children, this manual discusses eating problems resulting from such conditions as cerebral palsy, mental retardation, blindness, orthopedic handicaps, and other health impairments. Specific recommendations…

An ecobehavioral examination of a simple strategy for increasing mealtime language in residential facilities.

PubMed

VanBiervliet, A; Spangler, P F; Marshall, A M

1981-01-01

Typically in large residential facilities for retarded person, meals are served in an institutional style that does not appear to encourage appropriate peer interactions. An ecological program alternative is serving meals in a family style. The present study was designed to examine both the feasibility of serving family style meals and the effects of family style meal service on mealtime language. Five retarded young adult male residents, who had some conversational skills and appropriate table manners, participated in this study. The experimental design involved a multiple baseline analysis across meals (dinner, lunch, and breakfast). Observers coded the youths' mealtime verbalizations according to the type, content, and direction of the verbalizations and they recorded the length of the meals. The analysis of the verbalization data indicated that during family style meals the participants spoke substantially more often than during institutional style meals. Increases in peer-directed conversation about the meals primarily accounted for the verbalization changes. Family style serving also resulted in the youths spending more time with their meals. In addition, social validation measures suggested that the family style procedures were preferred by the consumers (participants, staff, and concerned community members).

Nutrition. Michigan School Food Service Training Manual.

ERIC Educational Resources Information Center

Michigan State Univ., East Lansing. Cooperative Extension Service.

Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

7 CFR 226.14 - Claims against institutions.

Code of Federal Regulations, 2014 CFR

2014-01-01

... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM Payment Provisions § 226.14 Claims... organization of centers has spent more than 15 percent of its meal reimbursements for a budget year for...

7 CFR 226.14 - Claims against institutions.

Code of Federal Regulations, 2012 CFR

2012-01-01

... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM Payment Provisions § 226.14 Claims... organization of centers has spent more than 15 percent of its meal reimbursements for a budget year for...

7 CFR 226.14 - Claims against institutions.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM Payment Provisions § 226.14 Claims... organization of centers has spent more than 15 percent of its meal reimbursements for a budget year for...

7 CFR 226.14 - Claims against institutions.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS CHILD AND ADULT CARE FOOD PROGRAM Payment Provisions § 226.14 Claims... organization of centers has spent more than 15 percent of its meal reimbursements for a budget year for...

Food Safety in the National School Lunch Program. USDA Food and Nutrition Service

ERIC Educational Resources Information Center

US Department of Agriculture, 2010

2010-01-01

Schools that serve meals under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) are required to maintain proper sanitation and health standards in conformance with all applicable State and local laws and regulations. In addition, schools are required to obtain two school food safety inspections per school year, which are…

Service quality, satisfaction, and behavioral intention in home delivered meals program

PubMed Central

Joung, Hyun-Woo; Yuan, Jingxue Jessica; Huffman, Lynn

2011-01-01

This study was conducted to evaluate recipients' perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were collected, and 209 questionnaires (52.5%) were used for the statistical analysis. A Confirmatory Factor Analysis (CFA) with a maximum likelihood was first conducted to estimate the measurement model by verifying the underlying structure of constructs. The level of internal consistency in each construct was acceptable, with Cronbach's alpha estimates ranging from 0.7 to 0.94. All of the composite reliabilities of the constructs were over the cutoff value of 0.50, ensuring adequate internal consistency of multiple items for each construct. As a second step, a Meals-On-Wheels (MOW) recipient perception model was estimated. The model's fit as indicated by these indexes was satisfactory and path coefficients were analyzed. Two paths between (1) volunteer issues and behavioral intention and (2) responsiveness and behavioral intention were not significant. The path for predicting a positive relationship between food quality and satisfaction was supported. The results show that having high food quality may create recipient satisfaction. The findings suggest that food quality and responsiveness are significant predictors of positive satisfaction. Moreover, satisfied recipients have positive behavioral intention toward MOW programs. PMID:21556231

Service quality, satisfaction, and behavioral intention in home delivered meals program.

PubMed

Joung, Hyun-Woo; Kim, Hak-Seon; Yuan, Jingxue Jessica; Huffman, Lynn

2011-04-01

This study was conducted to evaluate recipients' perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were collected, and 209 questionnaires (52.5%) were used for the statistical analysis. A Confirmatory Factor Analysis (CFA) with a maximum likelihood was first conducted to estimate the measurement model by verifying the underlying structure of constructs. The level of internal consistency in each construct was acceptable, with Cronbach's alpha estimates ranging from 0.7 to 0.94. All of the composite reliabilities of the constructs were over the cutoff value of 0.50, ensuring adequate internal consistency of multiple items for each construct. As a second step, a Meals-On-Wheels (MOW) recipient perception model was estimated. The model's fit as indicated by these indexes was satisfactory and path coefficients were analyzed. Two paths between (1) volunteer issues and behavioral intention and (2) responsiveness and behavioral intention were not significant. The path for predicting a positive relationship between food quality and satisfaction was supported. The results show that having high food quality may create recipient satisfaction. The findings suggest that food quality and responsiveness are significant predictors of positive satisfaction. Moreover, satisfied recipients have positive behavioral intention toward MOW programs.

7 CFR 245.5 - Public announcement of the eligibility criteria.

Code of Federal Regulations, 2012 CFR

2012-01-01

... operation of child feeding programs, no child will be discriminated against because of race, sex, color... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED... § 245.2) that its criteria for determining the eligibility of children for free and reduced price meals...

7 CFR 245.5 - Public announcement of the eligibility criteria.

Code of Federal Regulations, 2010 CFR

2010-01-01

... operation of child feeding programs, no child will be discriminated against because of race, sex, color... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED... § 245.2) that its criteria for determining the eligibility of children for free and reduced price meals...

7 CFR 245.5 - Public announcement of the eligibility criteria.

Code of Federal Regulations, 2013 CFR

2013-01-01

... operation of child feeding programs, no child will be discriminated against because of race, sex, color... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED... § 245.2) that its criteria for determining the eligibility of children for free and reduced price meals...

7 CFR 245.5 - Public announcement of the eligibility criteria.

Code of Federal Regulations, 2011 CFR

2011-01-01

... operation of child feeding programs, no child will be discriminated against because of race, sex, color... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED... § 245.2) that its criteria for determining the eligibility of children for free and reduced price meals...

7 CFR 245.5 - Public announcement of the eligibility criteria.

Code of Federal Regulations, 2014 CFR

2014-01-01

... operation of child feeding programs, no child will be discriminated against because of race, sex, color... SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED... § 245.2) that its criteria for determining the eligibility of children for free and reduced price meals...

Evaluation of the hypertension disease management program in Korea.

PubMed

Kim, Younmi; Lee, Kunsei; Shin, Eunyoung; Kim, Hyeongsu; June, Kyung Ja

2010-07-01

This study evaluated how the Hypertension Disease Management Program (HDMP) affects patient's blood pressure, knowledge, health behaviors, and use of medical services. Evaluation was performed by 2 measures, which were before and after comparison within the management group (n = 210) and comparison between the management group and control group (n = 1050) in 2005. Systolic and diastolic blood pressure of management group significantly decreased from 137.5 and 86.0 mm Hg to 131.2 and 83.8 mm Hg (P < .001, P < .01), respectively. Dieting, snack control, consumption of low-sodium meals, low-cholesterol meals, and fruits or vegetables, regular checking of blood pressure, and stress management techniques significantly increased after HDMP. However, there was no significant difference in the use of medical service between the disease management group and the control group. This study showed that the HDMP improved lifestyle and reduced blood pressure on the disease management group, but changed neither medical costs nor use of medical services. Long-term evaluation should be performed to determine if the HDMP reduce medical costs and use of medical services.

Easy Meal

NASA Technical Reports Server (NTRS)

1978-01-01

The woman pictured below is sitting down to a nutritious, easily-prepared meal similar to those consumed by Apollo astronauts. The appetizing dishes shown were created simply by adding water to the contents of a Mountain House* Easy Meal package of freeze dried food. The Easy Meal line is produced by Oregon Freeze Dry Foods, Inc., Albany, Oreaon, a pioneer in freeze drying technology and a company long associated with NASA in developing suitable preparations for use on manned spacecraft. Designed to provide nutritionally balanced, attractive hot meals for senior adults, Easy Meal is an offshoot of a 1975-77 demonstration project managed by Johnson Space Center and called Meal System for the Elderly. The project sought ways to help the estimated 3.5 million elderly Americans who are unable to take advantage of existing meal programs. Such services are provided by federal, state and local agencies, but they are not available to many who live in rural areas, or others who are handicapped, temporarily ill or homebound for other reasons. Oregon Freeze Dry Foods was a participant in that multi-agency cooperative project. With its Easy Meal assortment of convenience foods pictured above left, the company is making commercially available meal packages similar to those distributed in the Meal System for the Elderly program. In the freeze drying process, water is extracted from freshly-cooked foods by dehydration at very low temperatures, as low as 50 I degrees below zero. Flavor is locked in by packaging the dried food in pouches which block out moisture and oxygen, the principal causes of food deterioration; thus the food can be stored for long periods without refrigeration. Meals are reconstituted by adding hot or cold water, depending on the type of food, and they are table ready in five to 10 minutes. Oregon Freeze Dry Foods offers five different meal packages and plans to expand the line.

The Context for Food Service and Nutrition in the Space Station

NASA Technical Reports Server (NTRS)

Glaser, P. E.

1985-01-01

Commercial activities in space represent diverse markets where international competitors will be motivated by economic, technical and political considerations. These considerations are given and discussed. The space station program, industrial participation and the potential benefits of commercial activities in space are described. How food service and nutrition affects habitability, effects on physical condition, dietary goals, food preparation and meal service are detailed.

Results from an experimental trial at a Head Start center to evaluate two meal service approaches to increase fruit and vegetable intake of preschool aged children

PubMed Central

2012-01-01

Background Strategies to increase fruit and vegetable consumption of preschool aged children are needed. Objectives Evaluate the independent effects of the following meal service strategies on intake of fruits and vegetables of preschool children: 1.) Serving fruits and vegetables in advance of other menu items as part of traditional family style meal service; and 2.) Serving meals portioned and plated by providers. Methods Fifty-three preschool aged children completed a randomized crossover experiment conducted at a Head Start center in Minneapolis, MN. Over a six week trial period each of the experimental meal service strategies (serving fruits and vegetable first and serving meals portioned by providers) was implemented during lunch service for two one-week periods. Two one-week control periods (traditional family style meal service with all menu items served at once) were also included over the six week trial period. Childrens lunch intake was observed as a measure of food and nutrient intake during each experimental condition. Results Fruit intake was significantly higher (p<0.01) when fruits and vegetables were served in advance of other meal items (0.40 servings/meal) compared to the traditional family style meal service control condition when they were served in tandem with other menu items (0.32 servings/meal). Intakes of some nutrients found in fruits (vitamin A and folate) were concomitantly higher. In contrast, fruit and vegetable intakes were significantly lower and energy intake significantly higher during the provider portioned compared with control condition. Conclusions Serving fruits in advance of other meal items may be a low cost easy to implement strategy for increasing fruit intake in young children. However, serving vegetables first does not appear to increase vegetable intake. Results provide support for current recommendations for traditional family style meal service in preschool settings. PMID:22546262

Results from an experimental trial at a Head Start center to evaluate two meal service approaches to increase fruit and vegetable intake of preschool aged children.

PubMed

Harnack, Lisa J; Oakes, J Michael; French, Simone A; Rydell, Sarah A; Farah, Farhiyah M; Taylor, Gretchen L

2012-04-30

Strategies to increase fruit and vegetable consumption of preschool aged children are needed. Evaluate the independent effects of the following meal service strategies on intake of fruits and vegetables of preschool children: 1.) Serving fruits and vegetables in advance of other menu items as part of traditional family style meal service; and 2.) Serving meals portioned and plated by providers. Fifty-three preschool aged children completed a randomized crossover experiment conducted at a Head Start center in Minneapolis, MN. Over a six week trial period each of the experimental meal service strategies (serving fruits and vegetable first and serving meals portioned by providers) was implemented during lunch service for two one-week periods. Two one-week control periods (traditional family style meal service with all menu items served at once) were also included over the six week trial period. Childrens lunch intake was observed as a measure of food and nutrient intake during each experimental condition. Fruit intake was significantly higher (p<0.01) when fruits and vegetables were served in advance of other meal items (0.40 servings/meal) compared to the traditional family style meal service control condition when they were served in tandem with other menu items (0.32 servings/meal). Intakes of some nutrients found in fruits (vitamin A and folate) were concomitantly higher. In contrast, fruit and vegetable intakes were significantly lower and energy intake significantly higher during the provider portioned compared with control condition. Serving fruits in advance of other meal items may be a low cost easy to implement strategy for increasing fruit intake in young children. However, serving vegetables first does not appear to increase vegetable intake. Results provide support for current recommendations for traditional family style meal service in preschool settings.

7 CFR 98.100 - General.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false General. 98.100 Section 98.100 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) COMMODITY LABORATORY TESTING PROGRAMS MEALS...

KSC-99pp1243

NASA Image and Video Library

1999-10-22

KSC volunteers at Miracle City Mall, Titusville, help unload containers for Meals on Wheels delivery as part of their '99 Days of Caring participation. The volunteers will also help deliver the meals. Coordinated by the KSC Community Relations Council, Days of Caring provides an opportunity for employees to volunteer their services in projects such as painting, planting flowers, reading to school children, and more. Organizations accepting volunteers include The Embers, Yellow Umbrella, Serene Harbor, Domestic Violence Program, the YMCA of Brevard County, and others

HEALTHY study school food service revenue and expense report.

PubMed

Treviño, Roberto P; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

2012-09-01

Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment. The HEALTHY study was a 3-year (2006 to 2009) randomized, cluster-designed trial conducted in 42 middle schools at 7 field centers. The schools selected had at least 50% of students who were eligible for free or reduced-price lunch or who belonged to a minority group. A randomly assigned half of the HEALTHY schools received a school health intervention program consisting of 4 integrated components: nutrition, physical activity, behavioral knowledge and skills, and social marketing. The nutrition component consisted of changing the meal plans to meet 5 nutrition goals. Revenue and expense data were collected from income statements, federal meal records, à la carte sale sheets, school store sale sheets, donated money/food records, and vending machines. Although more intervention schools reached the nutritional goals than control schools, revenues and expenses were not significantly different between groups. The HEALTHY study showed no adverse effect of school food policies on food service finances. © 2012, American School Health Association.

HEALTHY Study School Food Service Revenue and Expense Report

PubMed Central

Treviño, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El ghormli, Laure; Songer, Thomas

2013-01-01

BACKGROUND Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment. METHODS The HEALTHY study was a 3-year (2006 to 2009) randomized, cluster-designed trial conducted in 42 middle schools at 7 field centers. The schools selected had at least 50% of students who were eligible for free or reduced-price lunch or who belonged to a minority group. A randomly assigned half of the HEALTHY schools received a school health intervention program consisting of 4 integrated components: nutrition, physical activity, behavioral knowledge and skills, and social marketing. The nutrition component consisted of changing the meal plans to meet 5 nutrition goals. Revenue and expense data were collected from income statements, federal meal records, à la carte sale sheets, school store sale sheets, donated money/food records, and vending machines. RESULTS Although more intervention schools reached the nutritional goals than control schools, revenues and expenses were not significantly different between groups. CONCLUSION The HEALTHY study showed no adverse effect of school food policies on food service finances. PMID:22882105

Results from the 2004 Michigan Farm-to-School Survey

ERIC Educational Resources Information Center

Izumi, Betty T.; Rostant, Ola S.; Moss, Marla J.; Hamm, Michael W.

2006-01-01

The purpose of this study was to investigate Michigan school food service directors' interest in, and opportunities and barriers to, implementing a farm-to-school program. Farm-to-school may be a timely and innovative approach to improving the school food environment and helping food service directors meet their nutrition goals for school meals.…

Society of Behavioral Medicine (SBM) position statement: SBM urges Congress to preserve and increase the financing of federally funded nutrition assistance programs and services.

PubMed

Behrman, Pamela; Demirci, Jill; Yanez, Betina; Beharie, Nisha; Laroche, Helena

2018-05-03

Deep cuts have been proposed to federally funded nutrition assistance programs, including the Supplemental Nutrition Assistance Program (SNAP); the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC); and federally subsidized school breakfast and lunch programs. Yet, these programs help parents afford healthy meals for their families, pregnant and postpartum mothers access supplemental foods and health services for themselves and their infants and young children, and children obtain the nutrition necessary for optimal school performance. Participation in these programs is linked with reductions in perinatal morbidity and mortality, improved childhood growth trajectories, enhanced school performance, and reductions in food insecurity and poverty. Given these compelling health and economic benefits, the Society of Behavioral Medicine urges Congress to protect and increase funding for federally funded nutrition assistance programs, specifically SNAP, WIC, and school breakfast and lunch programs. Per the recent (2017) recommendations of the School Nutrition Association, Congress should also resist any attempts to "block-grant" subsidized school breakfast and lunch programs, which could reduce access to these programs. It is further recommended that Congress improve the scope of implementation- and outcomes-based assessments of these programs. Finally, we recommend efforts to increase awareness of and participation in SNAP, WIC, and federally funded school meal programs for eligible individuals, children, and families.

Nutrition risk screening: the interrelationship of food insecurity, food intake, and unintentional weight change among homebound elders.

PubMed

Sharkey, Joseph R

2004-01-01

Nutrition risk screening is a key component of the homedelivered meals program. To examine direct and indirect relationships among individual components of nutrition risk, path analysis was conducted on routinely collected data from 908 homebound elders who received home-delivered meals. The good fit of the model revealed that specific nutrition risk factors and indicators of nutritional risk were directly and indirectly associated with meal frequency and unintended weight change. With the heightened vulnerability for poor nutritional health among homebound elders who report food insecurity, policymakers and service providers should strengthen efforts to target individual components of nutrition risk rather than aggregate scores or categorical measures.

Development of a Quality of Meals and Meal Service Set of Indicators for Residential Facilities for Elderly.

PubMed

Van Damme, N; Buijck, B; Van Hecke, A; Verhaeghe, S; Goossens, E; Beeckman, D

2016-01-01

To develop a content validated set of indicators to evaluate the quality of meals and meal service in residential facilities for elderly. Inadequate food intake is an important risk factor for malnutrition in residential facilities for elderly. Through better meeting the needs and preferences of residents and optimization of meals and meal service, residents' food intake can improve. No indicators were available which could help to guide strategies to improve the quality of meals and meal service. The indicator set was developed according to the Indicator Development Manual of the Dutch Institute for Health Care Improvement (CBO). The working group consisted of three nurse researchers and one expert in gastrology and had expertise in elderly care, malnutrition, indicator development, and food quality. A preliminary list of potential indicators was compiled using the literature and the working group's expertise. Criteria necessary to measure the indicator in practice were developed for each potential indicator. In a double Delphi procedure, the list of potential indicators and respective criteria were analyzed for content validity, using a multidisciplinary expert panel of 11 experts in elderly meal care. A preliminary list of 20 quality indicators, including 45 criteria, was submitted to the expert panel in a double Delphi procedure. After the second Delphi round, 13 indicators and 25 criteria were accepted as having content validity. The content validity index (CVI) ranged from 0.83 to 1. The indicator set consisted of six structural, four result, and three outcome indicators covering the quality domains food, service and choice, as well as nutritional screening. The criteria measure diverse aspects of meal care which are part of the responsibility of kitchen staff and health care professionals. The 'quality of meals and meal service' set of indicators is a resource to map meal quality in residential facilities for elderly. As soon as feasibility tests in practice are completed, the indicator set can be used to guide meal and meal service quality improvement projects in collaboration with kitchen staff and health care professionals. These improvement projects will help to improve food intake and reduce the risk of malnutrition among elders living in residential facilities.

A bill to amend the Richard B. Russell National School Lunch Act to provide children from rural areas with better access to meals served through the summer food service program for children and certain child care programs.

THOMAS, 111th Congress

Sen. Lugar, Richard G. [R-IN

2010-02-25

Senate - 02/25/2010 Read twice and referred to the Committee on Agriculture, Nutrition, and Forestry. (All Actions) Tracker: This bill has the status IntroducedHere are the steps for Status of Legislation:

National School Lunch Program and School Breakfast Program: Eliminating Applications Through Community Eligibility as Required by the Healthy, Hunger-Free Kids Act of 2010. Final rule.

PubMed

2016-07-29

This final rule establishes requirements for State agencies, local educational agencies, and schools operating the Community Eligibility Provision, a reimbursement option that allows the service of school meals to all children at no-cost in high poverty schools without collecting household applications. By eliminating the household application process and streamlining meal counting and claiming procedures through the Community Eligibility Provision, local educational agencies may substantially reduce administrative burden related to operating the National School Lunch and School Breakfast Programs. This rule codifies many requirements that were implemented through policy guidance following enactment of the Healthy, Hunger-Free Kids Act of 2010, as well as provisions of the proposed rule. These requirements will result in consistent, national implementation of the Community Eligibility Provision.

7 CFR 245.12 - State agencies and direct certification requirements.

Code of Federal Regulations, 2014 CFR

2014-01-01

... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND... performance benchmarks set forth in paragraph (b) of this section for directly certifying children who are.... State agencies must meet performance benchmarks for directly certifying for free school meals children...

Family meals: perceptions of benefits and challenges among parents of 8- to 10-year-old children.

PubMed

Fulkerson, Jayne A; Story, Mary; Neumark-Sztainer, Dianne; Rydell, Sarah

2008-04-01

The study purpose was to examine parental perceptions of the mealtime environment in families with school-aged children and identify strategies to improve the dietary quality of meals. Cross-sectional surveys were completed by a convenience sample of 107 parents (86% mothers, 14% fathers) of 8- to 10-year-old children who were recruited from afterschool child care programs/elementary schools. SAS (version 9.1) was used to produce descriptive frequencies of parental reports of positive and negative perceptions of mealtime. Parents reported frequent family meals; however, they indicated that family dinners were eaten at full-service restaurants, purchased from fast-food establishments, or picked up as takeout foods at least weekly (47.0%, 28.3%, and 23.8%, respectively). Conflicts about food were problematic for some families (40.2% on at least some days), and appeared to be related to children's food pickiness. Parents reported many benefits of family meals, including time for conversation, feelings of togetherness, shared nutrition, and ceremony. Areas where parents desired change included assistance with meal planning, food preparation, and clean-up; spending more time at meals; assistance with children's food pickiness; new recipes and meal ideas; and decreasing conflict at mealtimes. Findings suggest that interventions to increase family meal frequency and promote healthful foods at mealtimes should address promoting food acceptance among children, sharing responsibilities among parents and children for meal planning and preparation, decreasing conflict at meals, and eating out healthfully.

Comparison of waste composition in a continuing-care retirement community.

PubMed

Kim, T; Shanklin, C W; Su, A Y; Hackes, B L; Ferris, D

1997-04-01

To determine the composition of wastes generated in a continuing-care retirement community (CCRC) and to analyze the effects of source-reduction activities and meal delivery system change on the amount of waste generated in the facility. A waste stream analysis was conducted at the same CCRC during spring 1994 (period 1: baseline), spring 1995 (period 2: source reduction intervention), and fall 1995 (period 3: service delivery intervention). Weight, volume, and collapsed volume were determined for food and packaging wastes. Tray service and wait staff service are provided to 70 residents in a health care unit, and family-style service is an optional service available to 130 residents in the independent-living units. A mean of 229 meals are served per day. Intervention included the implementation of source-reduction activities and a change in a service-delivery system in periods 2 and 3, respectively. Descriptive statistics were used to determine the composition of waste. Analysis of variance and a multiple comparison method (least significant difference) were used to compare mean weight and volume of waste generated in period 1 with data collected during periods 2 and 3. Mean waste generated per meal by weight and volume ranged from 0.93 to 1.00 lb and 1.44 to 1.65 gal, respectively. Significantly less production waste by weight (0.18 lb/meal) and volume (0.12 gal/meal) was generated in period 2 than in period 1 (0.32 lb/meal and 0.16 gal/meal, respectively). Significantly less service waste by weight (0.31 lb/meal) and volume (0.05 gal/meal) was discarded in period 3 than in period 1 (0.37 lb/meal and 0.15 gal/meal, respectively). Significantly less total waste and plastic by weight was disposed of after the interventions. The study conclusions indicated that implementing source-reduction practices and changing the meal-delivery system affected the composition of waste generated. Knowledge of waste stream composition can help other foodservice professionals and consulting dietitians identify waste-reduction activities and recycling opportunities. The quantity and type of waste generated should be considered when operational decisions are made relative to market form of food, menu choices, service-delivery systems, and production forecast and controls.

Healthy School Meals: Promotion Ideas That Work.

ERIC Educational Resources Information Center

Minnesota State Dept. of Children, Families, and Learning, Roseville. Food and Nutrition Service.

"Healthy School Meals: Promotion Ideas That Work" is a Minnesota program based on the USDA's Team Nutrition program. The program's goal is to improve the health of children through school meals and nutrition education. This is accomplished by empowering schools to serve meals meeting the Dietary Guidelines for Americans, and motivating…

24 CFR 700.120 - Eligible supportive services.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., local, public or private providers and CHSP funds. A CHSP under this section shall provide meal and... section 802(k)(16) and in section 700.105. (c) Meal services shall meet the following guidelines: (1) Type of service. At least one meal a day must be served in a group setting for some or all of the...

7 CFR 1944.255 - Eligible supportive services.

Code of Federal Regulations, 2010 CFR

2010-01-01

..., public or private providers and CHSP funds. A CHSP under this section shall provide meal and other... 802(k)(16) and in section 1944.105. (c) Meal services shall meet the following guidelines: (1) Type of service. At least one meal a day must be served in a group setting for some or all of the participants; if...

7 CFR 1944.255 - Eligible supportive services.

Code of Federal Regulations, 2011 CFR

2011-01-01

..., public or private providers and CHSP funds. A CHSP under this section shall provide meal and other... 802(k)(16) and in section 1944.105. (c) Meal services shall meet the following guidelines: (1) Type of service. At least one meal a day must be served in a group setting for some or all of the participants; if...

24 CFR 700.120 - Eligible supportive services.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., local, public or private providers and CHSP funds. A CHSP under this section shall provide meal and... section 802(k)(16) and in section 700.105. (c) Meal services shall meet the following guidelines: (1) Type of service. At least one meal a day must be served in a group setting for some or all of the...

76 FR 35185 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-16

..., filing of petitions and applications and agency #0;statements of organization and functions are examples... develop and test methods of providing access to food for children in urban and rural areas during the... each Summer Food Service Program (SFSP) enhancement demonstration model on participation and meal...

7 CFR 225.8 - Records and reports.

Code of Federal Regulations, 2010 CFR

2010-01-01

.... (a) Each State agency shall maintain complete and accurate current accounting records of its Program... must also notify the appropriate FNSRO within 5 working days after they approve each private nonprofit... estimated daily attendance that was previously provided; (ii) The hours and type(s) of approved meal service...

26 CFR 1.119-1 - Meals and lodging furnished for the convenience of the employer.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 26 Internal Revenue 2 2010-04-01 2010-04-01 false Meals and lodging furnished for the convenience of the employer. 1.119-1 Section 1.119-1 Internal Revenue INTERNAL REVENUE SERVICE, DEPARTMENT OF THE...) A meal furnished to a restaurant employee or other food service employee for each meal period in...

Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation.

PubMed

Lahou, Evy; Jacxsens, Liesbeth; Van Landeghem, Filip; Uyttendaele, Mieke

2014-08-01

Food service operations are confronted with a diverse range of raw materials and served meals. The implementation of a microbial sampling plan in the framework of verification of suppliers and their own production process (functionality of their prerequisite and HACCP program), demands selection of food products and sampling frequencies. However, these are often selected without a well described scientifically underpinned sampling plan. Therefore, an approach on how to set-up a focused sampling plan, enabled by a microbial risk categorization of food products, for both incoming raw materials and meals served to the consumers is presented. The sampling plan was implemented as a case study during a one-year period in an institutional food service operation to test the feasibility of the chosen approach. This resulted in 123 samples of raw materials and 87 samples of meal servings (focused on high risk categorized food products) which were analyzed for spoilage bacteria, hygiene indicators and food borne pathogens. Although sampling plans are intrinsically limited in assessing the quality and safety of sampled foods, it was shown to be useful to reveal major non-compliances and opportunities to improve the food safety management system in place. Points of attention deduced in the case study were control of Listeria monocytogenes in raw meat spread and raw fish as well as overall microbial quality of served sandwiches and salads. Copyright © 2014 Elsevier Ltd. All rights reserved.

How Local Farmers and School Food Service Buyers Are Building Alliances: Lessons Learned from the USDA Small Farm/School Meals Workshop, May 1, 2000.

ERIC Educational Resources Information Center

Tropp, Debra; Olowolayemo, Surajudeen

This report summarizes the educational highlights of a workshop sponsored by the U.S. Department of Agriculture, the University of Kentucky's Cooperative Extension Service, and the Kentucky Department of Agriculture aimed at boosting the use of locally produced fresh food in school feeding programs. The workshop was designed to provide a forum for…

Accessibility of summer meals and the food insecurity of low-income households with children.

PubMed

Miller, Daniel P

2016-08-01

Almost no previous research has examined the impact of the US Department of Agriculture's (USDA) Summer Food Service Program and related Seamless Summer Option, which provide meals and snacks to low-income children over the summer. The present study investigated whether geographic accessibility of summer meals programme sites (a proxy for programme participation) was associated with food insecurity for low-income households. The study used data from the California Health Interview Survey (CHIS) and administrative data on summer meals sites in California. Geocoding was used to calculate driving time between CHIS households and nearby summer meals sites. Geographic accessibility was measured using a gravity model, which accounted for the spatially distributed supply of and demand for summer meals. Food insecurity and very low food security were measured using a standard six-item measure from the USDA. Low-income families with children (n 5394). A representative surveillance study of non-institutionalized households in California. Geographic accessibility was not associated with food insecurity. However, geographic accessibility was associated with a significantly lower probability of very low food security in the full sample and among households with younger children and those living in less urban areas. The USDA's summer meals programme may be effective at reducing the most severe form of food insecurity for low-income households with children. Expanding the number of summer meals sites, the number of meals served at sites and sites' hours of operation may be effective strategies to promote nutritional health over the summer months.

7 CFR 225.14 - Requirements for sponsor participation.

Code of Federal Regulations, 2010 CFR

2010-01-01

... an unanticipated school closure during the period from October through April (or at any time of the..., from submitting a new application if they have participated in the program at any time during the... and have the capability and the facilities to provide the meal service planned for the number of...

7 CFR 225.14 - Requirements for sponsor participation.

Code of Federal Regulations, 2011 CFR

2011-01-01

... an unanticipated school closure during the period from October through April (or at any time of the..., from submitting a new application if they have participated in the program at any time during the... and have the capability and the facilities to provide the meal service planned for the number of...

76 FR 16724 - Child Nutrition Programs-Income Eligibility Guidelines

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-25

... for Children (7 CFR part 215). These eligibility guidelines are based on the Federal income poverty... price meals were obtained by multiplying the year 2011 Federal income poverty guidelines by 1.30 and 1... only the annual Federal poverty guidelines issued by the Department of Health and Human Services...

Home-Delivered Meals and Nutrition Status Among Older Adults.

PubMed

Sahyoun, Nadine R; Vaudin, Anna

2014-08-01

The trend among older adults in the United States is to "age in place" instead of opting for institutionalization. To maintain older adults with chronic conditions in their homes and to improve health after hospitalization, comprehensive social, health, and nutrition services are essential. Quality of dietary intake is crucial and yet often underestimated. Calorie needs decrease with age while nutrient needs remain the same, even increasing for some nutrients. This poses difficulties for individuals with functional disabilities who are unable to shop and cook due to physical or mental limitations or on a limited budget. The Older American Act home-delivered meal (HDM) program offers at least 1 healthy meal per day, 5 or more days per week, and targets individuals homebound due to illness, disability, or social isolation and those with greatest economic or social need. This review summarizes the available literature on the relationship between HDM and health outcomes. The HDM program is difficult to evaluate because of the multifactorial effect on health status. However, national surveys and smaller studies show that it is well targeted, efficient, and well liked; provides quality food to needy individuals; and helps individuals remain living independently. Studies show that HDMs improve dietary intake, with greater health benefits when more meals reach the neediest individuals. HDMs also decrease institutionalization of older adults and resulting healthcare expenditures. However, funding has not kept up with increased demand for this program. More studies with improved designs may provide more information supporting the program's impact on nutrition status and decreased health expenditures. © 2014 American Society for Parenteral and Enteral Nutrition.

Not just for poor kids: The impact of universal free school breakfast on meal participation and student outcomes

PubMed Central

Leos-Urbel, Jacob; Schwartz, Amy Ellen; Weinstein, Meryle; Corcoran, Sean

2013-01-01

This paper examines the impact of the implementation of a universal free school breakfast policy on meals program participation, attendance, and academic achievement. In 2003, New York City made school breakfast free for all students regardless of income, while increasing the price of lunch for those ineligible for meal subsidies. Using a difference-indifference estimation strategy, we derive plausibly causal estimates of the policy’s impact by exploiting within and between group variation in school meal pricing before and after the policy change. Our estimates suggest that the policy resulted in small increases in breakfast participation both for students who experienced a decrease in the price of breakfast and for free-lunch eligible students who experienced no price change. The latter suggests that universal provision may alter behavior through mechanisms other than price, highlighting the potential merits of universal provision over targeted services. We find limited evidence of policy impacts on academic outcomes. PMID:24465073

[Menus offered in long-term care homes: quality of meal service and nutritional analysis].

PubMed

Rodríguez Rejón, Ana Isabel; Ruiz López, María Dolores; Malafarina, Vincenzo; Puerta, Antonio; Zuñiga, Antonia; Artacho, Reyes

2017-06-05

Institutionalization is a risk factor for malnutrition. Low energy intake and/or nutrient deficiencies are considered to be the main causes. To evaluate the quality of meals and meal service as well as the nutritional value of the main menus (regular menu, menu for diabetics, and pureed menu) offered in three long-term care (LTC) homes located in the metropolitan area of Granada (Spain). Cross-sectional study. A validated "quality of meals and meal service" set of indicators was applied. The menus were assessed by weighed food records on 14 consecutive days. The results were compared with the dietary reference intakes (DRIs) and the recommended number of servings. Important deficiencies in the quality of meals and meal service have been reported. Average energy varies from 1,788 to 2,124 kcal/day in the regular menus, from 1,687 to 1,924 kcal/day in the menus for diabetics, and from 1,518 to 1,639 kcal/day in the pureed menus. Average protein varied from 71.4 to 75.4 g/day, from 72.6 to 76.1 g/day, and from 50.5 to 54.7 g/day, respectively. None of the menus complied with the recommendations for fiber, potassium, magnesium, iodine, vitamin D, vitamin E, folate, nor for vegetables, fruit, milk products, olive oil, legumes, or nuts. It is necessary to ensure the implementation of regular routines for controlling the quality of meals and meal service as well as the nutritional value of the menus offered in LTC homes.

Position of the American Dietetic Association, Society for Nutrition Education, and American School Food Service Association--Nutrition services: an essential component of comprehensive school health programs.

PubMed

Briggs, Marilyn; Safaii, SeAnne; Beall, Deborah Lane

2003-04-01

It is the position of the American Dietetic Association (ADA), the Society for Nutrition Education (SNE), and the American School Food Service Association (ASFSA) that comprehensive nutrition services must be provided to all of the nation's preschool through grade twelve students. These nutrition services shall be integrated with a coordinated, comprehensive school health program and implemented through a school nutrition policy. The policy should link comprehensive, sequential nutrition education; access to and promotion of child nutrition programs providing nutritious meals and snacks in the school environment; and family, community, and health services' partnerships supporting positive health outcomes for all children. Childhood obesity has reached epidemic proportions and is directly attributed to physical inactivity and diet. Schools can play a key role in reversing this trend through coordinated nutrition services that promote policies linking comprehensive, sequential nutrition education programs, access to and marketing of child nutrition programs, a school environment that models healthy food choices, and community partnerships. This position paper provides information and resources for nutrition professionals to use in developing and supporting comprehensive school health programs. J Am Diet Assoc. 2003;103:505-514.

Children’s Eating Behavior: The Importance of Nutrition Standards for Foods in Schools

PubMed Central

Bevans, Katherine B.; Sanchez, Betty; Teneralli, Rachel; Forrest, Christopher B.

2011-01-01

BACKGROUND To enhance the impact of school nutrition programs on children’s health, more information is needed on the associations between healthy and unhealthy food offerings during school lunch periods and children’s eating behavior. The purpose of this study is to evaluate the contributions of food offerings and participation in school lunch programs on children’s overall (both in- and out-of-school) eating behavior. METHODS A cross-sectional observational study was conducted in which 2039 students in 12 elementary and 10 middle schools reported their eating behavior and the frequencies with which they purchased meals and à la carte items in the school cafeteria. Food service managers from each school provided information on the availability of foods and beverages during school lunch periods. Multilevel regression analyses were conducted to identify school- and student-level predictors of children’s eating behavior. RESULTS The availability of nutritious foods during school lunch periods was associated with healthier eating behavior among students. However, this effect was observed only among children who infrequently purchased à la carte food items, and not among those who were frequent purchasers. CONCLUSION Increased availability of fruits, vegetables, whole grains, and low-fat dairy products as components of school meals may be an effective strategy to promote healthy eating behaviors among children. Improving the nutrition standards for foods offered in competition with federally reimbursable school meals may enhance the positive effects of school meal programs on student eating behavior. PMID:21668883

Making care affordable.

PubMed

Solomon, S

1999-01-01

The YRG Centre for AIDS Research and Education (CARE) in Chennai, India runs an integrated care program ensuring appropriate and affordable care to everyone who needs it. The program includes both voluntary counseling/testing and hospital/home-based care. YRG CARE developed several strategies for the care program, which include 1) different fees for an HIV test, 2) free counseling service, 3) different charges for other care services, 4) a subsidized pharmacy (involving purchasing drugs directly from manufacturers and wholesalers, ordering free samples from manufacturers, and acquiring drugs through the drug component of its clinical research projects, from overseas hospitals, and from YRG CARE hospital and community-based patients who have not used them), and 5) subsidized meals.

The Struggle Begins Early: Head Start and the Mississippi Freedom Movement

ERIC Educational Resources Information Center

Hale, Jon N.

2012-01-01

This article examines the history of Head Start, a federally funded program, whose conceptualization emerged in earlier phases of the Civil Rights Movement in order to provide education, nourishing meals, medical services, and a positive social environment for children about to enter the first grade. While Head Start was implemented in states…

Building for the Future: Nutrition Guidance for the Child Nutrition Programs.

ERIC Educational Resources Information Center

Food and Nutrition Service (USDA), Washington, DC.

This publication offers practical guidance to help food service professionals provide sound nutrition to America's children and serves as a basis for the revision of U.S. Department of Agriculture meal patterns, menu planning guides, and the development of new recipes. The guide is organized into two sections. The first, "Implementation of…

Keeping FCS Relevant with Technology

ERIC Educational Resources Information Center

Hays, Annette

2007-01-01

Acorn School campus is located in the shadow of Rich Mountain, near Mena, Arizona. In fall 2006, the school enrollment (K-12) was 476 students, with 76% eligible for free or reduced-cost meals. Its one-teacher family and consumer services (FCS) department offers two programs of study: Family and Consumer Sciences Education and Food Production…

The Revenue vs. Service Balance

ERIC Educational Resources Information Center

Savarese, John

2006-01-01

Ten years ago, students at the University of Vermont (UVM) had to carry separate ID cards, meal cards, and athletic cards. Today, the single CATcard combines all of these functions, plus library privileges, an optional declining balance program called CAT$cratch, access to computer labs, use of vending machines without quarters, and even a ride on…

Delivery of Nutritious Meals to Elderly Receiving Home Care: Feasibility and Effectiveness.

PubMed

Denissen, K F M; Janssen, L M J; Eussen, S J P M; van Dongen, M C J M; Wijckmans, N E G; van Deurse, N D M; Dagnelie, P C

2017-01-01

Elderly with functional disabilities are at increased risk of inadequate dietary intake. Little is known about the effectiveness of interventions aimed at improving their dietary intake and nutritional status, nor about the determinants of successful implementation. We performed a feasibility study to evaluate the implementation and effectiveness of a home delivery service providing nutritious meals. Quasi-experimental, with participants allocated to treatment group based on municipality of residence. Functionally disabled home-dwelling elderly receiving home care. Three-month daily meal service consisting of dinner and snacks (intervention). The control group sustained habitual food intake. Data on satisfaction and problems regarding the meal service were collected by structured interviews. Dietary intake (2-day estimated food diary), nutritional status (anthropometry), handgrip strength, and quality of life (questionnaire-based) was measured at baseline, three months (end of intervention), and six months (follow-up). Forty-four elderly were included (intervention group: 25, control group: 19). For most aspects of the meal service, approximately 90% of participants indicated being satisfied, and the large majority (70%) was interested in receiving a similar meal service in the future. At the end of the 3-month intervention, the intervention group showed a greater increase than the control group in body weight (P< 0.005), body mass index (P< 0.005), upper leg circumference (P< 0.01) and fat free mass (FFM, P< 0.03). Three months post-intervention, only the increase in FFM remained statistically significant (P< 0.05). Except for calcium intake, no positive intervention effect was observed for any of the other outcomes. Our study stresses the feasibility as well as the potential of healthy and tasteful meals to support home-dwelling elderly, by showing that a high-quality meal service was highly appreciated and had a rapid effect on FFM.

7 CFR 210.16 - Food service management companies.

Code of Federal Regulations, 2011 CFR

2011-01-01

... general nature of its food service, and the prices to be charged the children for meals; (5) Retain... preparing or serving meals at a school food authority facility; (8) Establish an advisory board composed of... standard for the purpose of basing bids or estimating average cost per meal. A school food authority with...

7 CFR 225.11 - Corrective action procedures.

Code of Federal Regulations, 2011 CFR

2011-01-01

..., but are not limited to, the following: (i) Noncompliance with the meal service time restrictions set... for meal service set forth at § 225.16(c) when corrective action is not taken within a reasonable time... meals in accordance with this part, or failure to submit all claims for reimbursement in any prior year...

7 CFR 226.15 - Institution provisions.

Code of Federal Regulations, 2010 CFR

2010-01-01

... care home participants, or the time of service meal counts, by type (breakfast, lunch, supper, and... counts at the time of meal service only in day care homes providing care for more than 12 children in a.... Failure to maintain such records shall be grounds for the denial of reimbursement for meals served during...

7 CFR 225.11 - Corrective action procedures.

Code of Federal Regulations, 2010 CFR

2010-01-01

..., but are not limited to, the following: (i) Noncompliance with the meal service time restrictions set... for meal service set forth at § 225.16(c) when corrective action is not taken within a reasonable time... meals in accordance with this part, or failure to submit all claims for reimbursement in any prior year...

7 CFR 226.15 - Institution provisions.

Code of Federal Regulations, 2011 CFR

2011-01-01

... care home participants, or the time of service meal counts, by type (breakfast, lunch, supper, and... counts at the time of meal service only in day care homes providing care for more than 12 children in a.... Failure to maintain such records shall be grounds for the denial of reimbursement for meals served during...

Training Guidelines for Healthy School Meals for Food Service Professionals.

ERIC Educational Resources Information Center

Food and Consumer Service (USDA), Washington, DC.

These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program…

Advancing LGBT Elder Policy and Support Services: The Massachusetts Model.

PubMed

Krinsky, Lisa; Cahill, Sean R

2017-12-01

The Massachusetts-based LGBT Aging Project has trained elder service providers in affirming and culturally competent care for LGBT older adults, supported development of LGBT-friendly meal programs, and advanced LGBT equality under aging policy. Working across sectors, this innovative model launched the country's first statewide Legislative Commission on Lesbian, Gay, Bisexual, and Transgender Aging. Advocates are working with policymakers to implement key recommendations, including cultural competency training and data collection in statewide networks of elder services. The LGBT Aging Project's success provides a template for improving services and policy for LGBT older adults throughout the country.

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

ERIC Educational Resources Information Center

Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie

2017-01-01

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…

Residential Child Care Institutions (RCCI) Food Services Manual.

ERIC Educational Resources Information Center

Idaho State Dept. of Education, Boise.

This food manual for small Idaho residential child care institutions with 10-15 students and no full-time cook, is designed to help directors serve meals that promote healthy eating behavior in their residents, serve meals that meet the USDA's Healthy School Meals Initiative, and manage the food service to assure the fiscal integrity of the…

Meal Counting and Claiming Manual.

ERIC Educational Resources Information Center

Food and Nutrition Service (USDA), Washington, DC.

This manual contains information about the selection and implementation of a meal counting and claiming system for the National School Lunch Program (NSLP) and the School Breakfast Program (BSP). Federal reimbursement is provided for each meal that meets program requirements and is served to an eligible student. Part 1 explains the six elements of…

Does competitive food and beverage legislation hurt meal participation or revenues in high schools?

PubMed

Peart, Tasha; Kao, Janice; Crawford, Patricia B; Samuels, Sarah E; Craypo, Lisa; Woodward-Lopez, Gail

2012-08-01

There is limited evidence to evaluate the influence of competitive food and beverage legislation on school meal program participation and revenues. A representative sample of 56 California high schools was recruited to collect school-level data before (2006–2007) and the year after (2007–2008) policies regarding limiting competitive foods and beverages were required to be implemented. Data were obtained from school records, observations, and questionnaires. Paired t-tests assessed significance of change between the two time points. Average participation in lunch increased from 21.7% to 25.3% (p < 0.001), representing a 17.0% increase, while average participation in breakfast increased from 8.9% to 10.3% (p = 0.02), representing a 16.0% increase. There was a significant (23.0%) increase in average meal revenue, from $0.70 to $0.86 (per student per day) (p < 0.001). There was a nonsignificant decrease (18.0%) in average sales from à la carte foods, from $0.45 to $0.37 (per student per day). Compliance with food and beverage standards also increased significantly. At end point, compliance with beverage standards was higher (71.0%) than compliance with food standards (65.7%). Competitive food and beverage legislation can increase food service revenues when accompanied by increased rates of participation in the meal program. Future studies collecting expense data will be needed to determine impact on net revenues.

The New Dietary Guidelines and Kids: Will They Sit at the Same Table?

ERIC Educational Resources Information Center

Merrill, Diana

1997-01-01

In November 1996, the American School Foodservice Association surveyed 600 school district food service directors to determine how meeting the new dietary guidelines for school lunch and breakfast programs would affect cost, student participation, and wasted food. Most directors felt that meal cost will rise and that including less popular foods…

Coordinated school health program and dietetics professionals: partners in promoting healthful eating.

PubMed

Gross, Sandra M; Cinelli, Bethann

2004-05-01

Although research indicates that school meal programs contribute to improved academic performance and healthier eating behaviors for students who participate, fewer than 60% of students choose the National School Lunch Program or School Breakfast Program. School meal programs have a difficult time competing with foods that are marketed to young people through sophisticated advertising campaigns. Youth's preferences for fast foods, soft drinks, and salty snacks; mixed messages sent by school personnel; school food preparation and serving space limitations; inadequate meal periods; and lack of education standards for school foodservice directors challenge school meal programs as well. A coordinated school health program offers a framework for meeting these challenges and provides children and adolescents with the knowledge and skills necessary for healthful eating. This article identifies challenges facing school foodservice directors in delivering healthful meals and acquaints dietetics professionals with the coordinated school health program to be used as a tool for addressing unhealthful weight gain and promoting healthful eating.

Perceived reactions of elementary school students to changes in school lunches after implementation of the United States Department of Agriculture's new meals standards: minimal backlash, but rural and socioeconomic disparities exist.

PubMed

Turner, Lindsey; Chaloupka, Frank J

2014-08-01

Updated standards for meals sold through the USDA's National School Lunch Program took effect at the beginning of the 2012-2013 school year. The current study assessed the perceptions of school staff regarding student reactions to these changes in school lunches and how perceptions varied across schools. Mailback surveys were gathered from administrators and food service staff at a nationally representative sample of 557 US public elementary schools in the second half of the 2012-2013 school year. Half of the respondents (56.4%) agreed that students complained about the meals at first, but 70% agreed that students like the new lunches. Perceived student complaints were significantly higher among respondents from rural schools (n=184) than from urban (n=127) or suburban (n=171) schools. Respondents at rural schools also were more likely to report that they perceived that fewer students were purchasing the meals and that students were consuming less of the meals than during the previous year. Perceived student complaints were higher at schools not offering regular (i.e., higher-fat) pizza. Respondents at socioeconomically disadvantaged schools (>66% of students eligible for free/reduced-priced meals) perceived that more students were buying lunch and that students were eating more of the meal than in the previous year. Perceptions of school personnel suggest reasonable acceptance of school lunches subsequent to revisions. Given the importance of offering healthful foods at school, the revised USDA meals standards are a promising strategy to improve the diets of children.

School Meal Program Participation and Its Association with Dietary Patterns and Childhood Obesity. Final Report

ERIC Educational Resources Information Center

Gleason, Philip; Briefel, Ronette; Wilson, Ander; Dodd, Allison Hedley

2009-01-01

We used data from the School Nutrition Dietary Assessment III Study to examine the dietary patterns of school meal program participants and nonparticipants and the relationship between school meal participation and children's BMI and risk of overweight or obesity. School Breakfast Program (SBP) participants consumed more low nutrient energy dense…

Comparison of student's satisfaction on school food service environment by the eating place and gender

PubMed Central

Jung, Jisook; Oh, Yu-jin

2009-01-01

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established. PMID:20098582

7 CFR 245.8 - Nondiscrimination practices for children eligible to receive free and reduced price meals and...

Code of Federal Regulations, 2012 CFR

2012-01-01

..., School Breakfast Program or Special Milk Program or of commodity only schools shall take all actions that... PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS AND FREE MILK IN SCHOOLS § 245.8 Nondiscrimination practices for children eligible to receive free and reduced price meals and free milk. School Food...

7 CFR 245.8 - Nondiscrimination practices for children eligible to receive free and reduced price meals and...

Code of Federal Regulations, 2013 CFR

2013-01-01

..., School Breakfast Program or Special Milk Program or of commodity only schools shall take all actions that... PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS AND FREE MILK IN SCHOOLS § 245.8 Nondiscrimination practices for children eligible to receive free and reduced price meals and free milk. School Food...

7 CFR 245.8 - Nondiscrimination practices for children eligible to receive free and reduced price meals and...

Code of Federal Regulations, 2014 CFR

2014-01-01

..., School Breakfast Program or Special Milk Program or of commodity only schools shall take all actions that... PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS AND FREE MILK IN SCHOOLS § 245.8 Nondiscrimination practices for children eligible to receive free and reduced price meals and free milk. School Food...

Lessons learned from evaluations of California's statewide school nutrition standards.

PubMed

Woodward-Lopez, Gail; Gosliner, Wendi; Samuels, Sarah E; Craypo, Lisa; Kao, Janice; Crawford, Patricia B

2010-11-01

We assessed the impact of legislation that established nutrition standards for foods and beverages that compete with reimbursable school meals in California. We used documentation of available foods and beverages, sales accounts, and surveys of and interviews with students and food service workers to conduct 3 studies measuring pre- and postlegislation food and beverage availability, sales, and student consumption at 99 schools. Availability of nutrition standard-compliant foods and beverages increased. Availability of noncompliant items decreased, with the biggest reductions in sodas and other sweetened beverages, regular chips, and candy. At-school consumption of some noncompliant foods dropped; at-home consumption of selected noncompliant foods did not increase. Food and beverage sales decreased at most venues, and food service à la carte revenue losses were usually offset by increased meal program participation. Increased food service expenditures outpaced revenue increases. Regulation of competitive foods improved school food environments and student nutritional intake. Improvements were modest, partly because many compliant items are fat- and sugar-modified products of low nutritional value. Additional policies and actions are needed to achieve more substantive improvements in school nutrition environments and student nutrition and health.

A Nutritional Evaluation of the Experimental Food Service System at Travis AFB, California

DTIC Science & Technology

1974-07-01

food service experiment at Travis AFB, California was performed. The purpose of this evaluation was to determine the levels of selected nutrient elements provided by these meals and to compare them with established nutritional standards. In addition, the data provide for a comparison of the nutritional profiles of the meals served in the dining halls with those served in two new experimental food outlets. It is concluded that the meals served during the experiment were nutritionally adequate as compared to Air Force requirements, and that the meals served in the two new

26 CFR 1.119-1 - Meals and lodging furnished for the convenience of the employer.

Code of Federal Regulations, 2011 CFR

2011-04-01

... the time of the meal period is so that the employee can be let off earlier in the day. (c) Meals will... the 30-minute time limit. The bank teller may exclude from his gross income the value of such meals... employee is at times called upon to perform services during his meal period. Although the hospital does not...

Perceived Reactions of Elementary School Students to Changes in School Lunches after Implementation of the United States Department of Agriculture's New Meals Standards: Minimal Backlash, but Rural and Socioeconomic Disparities Exist

PubMed Central

Chaloupka, Frank J.

2014-01-01

Abstract Background: Updated standards for meals sold through the USDA's National School Lunch Program took effect at the beginning of the 2012–2013 school year. The current study assessed the perceptions of school staff regarding student reactions to these changes in school lunches and how perceptions varied across schools. Methods: Mailback surveys were gathered from administrators and food service staff at a nationally representative sample of 557 US public elementary schools in the second half of the 2012–2013 school year. Results: Half of the respondents (56.4%) agreed that students complained about the meals at first, but 70% agreed that students like the new lunches. Perceived student complaints were significantly higher among respondents from rural schools (n=184) than from urban (n=127) or suburban (n=171) schools. Respondents at rural schools also were more likely to report that they perceived that fewer students were purchasing the meals and that students were consuming less of the meals than during the previous year. Perceived student complaints were higher at schools not offering regular (i.e., higher-fat) pizza. Respondents at socioeconomically disadvantaged schools (>66% of students eligible for free/reduced-priced meals) perceived that more students were buying lunch and that students were eating more of the meal than in the previous year. Conclusions: Perceptions of school personnel suggest reasonable acceptance of school lunches subsequent to revisions. Given the importance of offering healthful foods at school, the revised USDA meals standards are a promising strategy to improve the diets of children. PMID:25045934

Impact of the Social Café Meals program: a qualitative investigation.

PubMed

Allen, Louise; O'Connor, Jacklin; Amezdroz, Emily; Bucello, Pieta; Mitchell, Hannah; Thomas, Arabella; Kleve, Sue; Bernardi, Anthony; Wallis, Liza; Palermo, Claire

2014-01-01

Social Café Meals Programs aim to reduce food insecurity and social exclusion by providing participants access to subsidised meals in mainstream local cafés. This study aimed to explore the program's ability to address social exclusion and food insecurity and the impact of the program on the community. A qualitative evaluation approach was utilised whereby in-depth interviews were conducted with café owners, café staff and current program members of two Social Café Meals Programs operating in the south-eastern suburbs of Melbourne. Twelve program members and six café staff completed an in-depth interview at the local cafés. Data were analysed using a thematic analysis approach focusing on the lived experience of the café owners, staff and program members. Four key themes were identified. The program (i) improved food access for vulnerable groups and (ii) created community cohesiveness. (iii) The café environment was important in facilitating program use by community members. (iv) Café owners felt rewarded for their community contribution via the program. Social Café Meals Programs may provide a solution to improving food security and reducing social exclusion and may be considered as a strategy for improving nutrition and social health for at-risk and vulnerable groups.

Competitive foods and beverages available for purchase in secondary schools--selected sites, United States, 2006.

PubMed

2008-08-29

Schools are in a unique position to help improve youth dietary behaviors and prevent and reduce obesity. In most schools, foods and beverages are made available to students through the U.S. Department of Agriculture (USDA) school meal programs and the sale of competitive foods, which are any foods and beverages sold at a school separately from the USDA school meal programs. Foods and beverages sold through the USDA school meal programs must meet federal nutrition requirements. Competitive foods are not subject to any federal nutrition standards unless they are sold inside the food service area during mealtimes. A 2007 Institute of Medicine (IOM) report concluded that schools should limit the availability of less nutritious competitive foods or include more nutritious foods and beverages if they make competitive foods available. To identify the types of competitive foods and beverages available for purchase from vending machines or at school stores, canteens, or snack bars, CDC analyzed data from the 2006 School Health Profiles for public secondary schools in 36 states and 12 large urban school districts. CDC also compared 2004 and 2006 data among 24 states and nine large urban school districts. This report summarizes the results of these analyses, which indicated that, from 2004 to 2006, the median percentage of secondary schools across states allowing students to purchase chocolate candy and salty snacks that are not low in fat decreased; however, in 2006, secondary schools still offered less nutritious foods and beverages that compete with school meals. School and public health officials should work together with families to provide foods and beverages at school that follow the IOM recommendations.

7 CFR 226.19 - Outside-school-hours care center provisions.

Code of Federal Regulations, 2010 CFR

2010-01-01

...-school-hours care centers shall be eligible to serve one or more of the following meal types: breakfasts...-hours care centers to serve Program meals to children on school vacation, including holidays and... care center participating in the Program shall claim only the meal types specified in its approved...

7 CFR 226.19 - Outside-school-hours care center provisions.

Code of Federal Regulations, 2011 CFR

2011-01-01

...-school-hours care centers shall be eligible to serve one or more of the following meal types: breakfasts...-hours care centers to serve Program meals to children on school vacation, including holidays and... care center participating in the Program shall claim only the meal types specified in its approved...

Food Buying Guide for Family Day Care Homes.

ERIC Educational Resources Information Center

Food and Nutrition Service (USDA), Chicago, IL. Midwest Regional Office.

Offered in this guide are facts enabling family day care providers in Michigan to serve meals meeting meal pattern requirements of the state's Child Care Food Program. Adapted from the "Food Buying Guide for Child Nutrition Programs," contents are based on the latest Federal regulations and meal pattern requirements, current food…

Characteristics of Older Georgians Receiving Older Americans Act Nutrition Program Services and Other Home- and Community-Based Services: Findings from the Georgia Aging Information Management System (GA AIMS).

PubMed

Lee, Jung Sun; Shannon, Jerry; Brown, Arvine

2015-01-01

This descriptive study examined characteristics of older Georgians receiving Older Americans Act Nutrition Program Services and other home- and community-based services (HCBS) using state aging administrative data (N = 31,341, mean age: 76.6 ± 9.2 y, 71.2% female, 52.3% White). Home-delivered meals (HDM) was used most frequently. The characteristics of older Georgian HCBS participants varied by the type and number of HCBS received. Those receiving HDM and other in-home and caregiving services were more likely to show poorer sociodemographic, economic, and functional characteristics, and food insecurity. Those receiving multiple HCBS were most vulnerable, but showed lower level of food insecurity than those receiving single HCBS, suggesting potential combined benefits of receiving multiple programs. This study underscores the importance of documenting dynamic needs for HCBS, especially HDM, among vulnerable older adults as part of standard administrative process to identify those at high risk of institutionalization, optimize HCBS delivery and coordination, and maximize HCBS benefits.

[Factors associated with adherence to school meals by adolescents in State public schools in Colombo, Paraná State, Brazil].

PubMed

Valentim, Emanuele de Araujo; Almeida, Claudia Choma Bettega de; Taconeli, César Augusto; Osório, Mônica Maria; Schmidt, Suely Teresinha

2017-10-26

This study aimed to estimate the prevalence of adherence to school meals and associated factors among adolescent schoolchildren (N = 1,569). The adolescents completed an on-line questionnaire on adherence to school meals, and their parents answered another questionnaire on socioeconomic data. The chi-square test was used to assess the association between adherence to school meals and gender, nutritional status, per capita family income, maternal schooling, adolescents' opinions on the dining hall layout, whether they considered school meals healthy, and consumption of other foods. Variables with statistical significance for adherence to school meals were included in the multilevel proportional odds logistic regression model. The covariates for comprising the final model were defined by backward selection methods. The results of the adjusted model were presented as odds ratios with respective 95% confidence intervals (95%CI). Prevalence of adherence to school meals was low, especially effective adherence (19.8%). Adherence was associated with per capita family income less than one minimum wage, lower consumption of foods outside of school meals, the fact that adolescents considered the dining hall space adequate, and believing that school meals are healthy. Adherence to school meals in this study falls short of universal coverage for the program. Different factors contribute to incomplete program implementation, which may hinder achieving the food and nutritional security policy under the Brazilian National School Feeding Program (PNAE).

A Balanced Approach to Managing Student Meal Charges

ERIC Educational Resources Information Center

Frye, Lisa K.

2012-01-01

As with most things in life, managing student meal charges is all about balance. To be successful, the program needs to include a fair and reasonable policy, to serve nutritious and flavorful meals, and to include students as active stakeholders in the program. A plan that acknowledges simple forgetfulness, explains expectations of all…

The contribution of the USDA school breakfast and lunch program meals to student daily dietary intake

USDA-ARS?s Scientific Manuscript database

In the United States, the National School Breakfast (SBP) and School Lunch Program (NSLP) meals are provided for free or at a reduced price to eligible children, and are a nutrition safety net for low income children. Consuming both meals could provide 58% of daily intake. This paper evaluates the c...

New Nutrition Standards for Idaho School Meals. Nourishing News. Volume 4, Issue 1

ERIC Educational Resources Information Center

Idaho State Department of Education, 2009

2009-01-01

Idaho Child Nutrition Programs (CNP) released the New Nutrition Standards for Idaho School Meals in January 2009 with the recommendation that all School Food Authorities fully implement the New Nutrition Standards for Idaho School Meals into their programs starting August 2009. Along with the release of the New Nutrition Standards for Idaho School…

Food-related behavior and intake of adult main meal preparers of 9-10 year-old children participating in iCook 4-H: A five-state childhood obesity prevention pilot study.

PubMed

Miller, Ashley; Franzen-Castle, Lisa; Aguirre, Trina; Krehbiel, Michelle; Colby, Sarah; Kattelmann, Kendra; Olfert, Melissa D; Mathews, Douglas; White, Adrienne

2016-06-01

It is important to understand adult outcomes in childhood obesity prevention programs as parents and caregivers have a significant influence on the eating and physical activity habits of youth. Grounded in the social cognitive theory, the iCook 4-H study was centered on a dyad model (9-10 year-olds and their primary meal preparers) to teach healthy cooking skills, shopping and meal habits, and being active as a family. The program took place in five states and dyads (n = 54) were recruited through flyers, e-mails, and in-person contact. The focus of this article is to provide findings from adult program participants. Demographics and self-reported food intake, procurement, preparation and safety practices, feeding relationships, mealtime routines, and height and weight were collected through surveys at baseline and program completion, which spanned 3 months. Descriptive statistics including two-related samples tests and paired samples t tests were used to assess pre- and post-program survey data responses at p < 0.05 significance level. Most had a bachelor's degree (31%) or some college (29%), about half were white, 66% were married, about 30% of households participated in assistance programs, and 82% were female. At program conclusion, participants significantly improved meal planning, prioritizing healthy meal choices, shopping with a grocery list, and reading Nutrition Facts Labels. There were also significant, positive differences noted in cooking skill confidence (p = 0.015), desire to cook more meals at home, and fewer fast food meals. Adult-youth feeding interactions also significantly improved. There were also significant increases in fruit juice (100%), vegetable soup, and whole grain consumption. Based on results, adults reported improvements in meal planning, cooking, and purchasing skills that were taught in classes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Tray service generates more food waste in dining areas of a continuing-care retirement community.

PubMed

Hackes, B L; Shanklin, C W; Kim, T; Su, A Y

1997-08-01

To determine if the type of service system affects the amount of service food waste (SFW) generated in dining areas of a continuing-care retirement community. A waste stream analysis was conducted for 7 days to determine quantity of SFW generated in three service systems: health care tray service, health care dining room with wait-staff service, and ambulatory dining room with family-style service. Weight and volume were determined. Health care tray service and wait-staff service were provided to 70 residents in a health care unit. Family-style service was provided as an optional service for 130 residents in independent-living units. An average of 229 meals were served per day. Analysis of variance and a multiple comparison method were used to compare mean weight and volume of SFW on a per meal, per day, and per week basis. During the 7-day period, 482.8 lb, or 83 gal, of SFW was disposed of Health care tray service generated more SFW by weight for all three meals than either family-style service or wait-staff service, and it generated the greatest total volume of service waste. Residents eating in the dining room with family-style service disposed of significantly less SFW by weight at lunch and dinner than those receiving the other two service styles. Changing the style of service can affect not only quantity of solid waste generated and associated disposal costs but also food and supply costs, meal acceptability, and quantity of natural resources required. The systems approach should be used to assess the feasibility of changing service system so that all costs are considered.

Social Network and Nutritional Value of Congregate Meal Programs: Differences by Sexual Orientation.

PubMed

Porter, Kristen; Keary, Sara; VanWagenen, Aimee; Bradford, Judith

2016-09-01

This study explored the associations between sexual orientation and the perceived social network and nutritional value of congregate meal programs (CMPs) in Massachusetts (N = 289). Descriptives, t tests, and chi-square tests analyzed sexual orientation differences. Linear regression tested the effects of sexual orientation on the value of CMPs. Sexual minorities (SMs) were more likely to have non-kin-based social networks and reported higher levels of loneliness compared with heterosexuals. Heterosexuals, fewer of whom have non-kin-based networks, place a stronger value on access to a social network via CMPs. Nutritional value is important for people of all sexual orientations. SMs traveled seven times the distance to attend CMPs, highlighting the need for greater access to such sites. Results of this study support the specification of SMs as a population of "greatest social need" under the Older Americans Act and the expansion of services that are tailored for their social support needs. © The Author(s) 2014.

42 CFR 403.734 - Condition of participation: Food services.

Code of Federal Regulations, 2010 CFR

2010-10-01

... food served or desire alternative choices. (3) Furnish meals at regular times comparable to normal..., stored, prepared, distributed, and served under sanitary conditions. (b) Standard: Meals. The RNHCI must serve meals that furnish each patient with adequate nourishment in accordance with the recommended...

42 CFR 403.734 - Condition of participation: Food services.

Code of Federal Regulations, 2011 CFR

2011-10-01

... food served or desire alternative choices. (3) Furnish meals at regular times comparable to normal..., stored, prepared, distributed, and served under sanitary conditions. (b) Standard: Meals. The RNHCI must serve meals that furnish each patient with adequate nourishment in accordance with the recommended...

7 CFR 250.69 - Disaster food assistance.

Code of Federal Regulations, 2011 CFR

2011-01-01

... information: (A) Description of disaster situation; (B) Number of people requiring meals; (C) Period of time... State and Federal government) may be eligible to receive donated foods for congregate meal service or... meal service—(1) Approval authority and duration. Distributing agencies may review and approve...

7 CFR 250.69 - Disaster food assistance.

Code of Federal Regulations, 2010 CFR

2010-01-01

... information: (A) Description of disaster situation; (B) Number of people requiring meals; (C) Period of time... State and Federal government) may be eligible to receive donated foods for congregate meal service or... meal service—(1) Approval authority and duration. Distributing agencies may review and approve...

45 CFR 2551.46 - What cost reimbursements are provided to Senior Companions?

Code of Federal Regulations, 2011 CFR

2011-10-01

... cost to themselves. The stipend is paid for the time Senior Companions spend with their assigned... and places of assignment, during their volunteer service, during meal periods while serving as a... provide supportive service without injury to themselves or the clients served. (e) Meals and recognition...

45 CFR 2551.46 - What cost reimbursements are provided to Senior Companions?

Code of Federal Regulations, 2010 CFR

2010-10-01

... cost to themselves. The stipend is paid for the time Senior Companions spend with their assigned... and places of assignment, during their volunteer service, during meal periods while serving as a... provide supportive service without injury to themselves or the clients served. (e) Meals and recognition...

Position of the Academy of Nutrition and Dietetics, Society for Nutrition Education and Behavior, and School Nutrition Association: Comprehensive Nutrition Programs and Services in Schools.

PubMed

Hayes, Dayle; Contento, Isobel R; Weekly, Carol

2018-05-01

It is the position of the Academy of Nutrition and Dietetics, School Nutrition Association, and Society for Nutrition Education and Behavior that comprehensive, integrated nutrition programs in preschool through high school are essential to improve the health, nutritional status, and academic performance of our nation's children. Through the continued use of multidisciplinary teams, local school needs will be better identified and addressed within updated wellness policies. Updated nutrition standards are providing students with a wider variety of fruits, vegetables, and whole grains, while limiting sodium, calories, and saturated fat. Millions of students enjoy school meals every day in the United States, with the majority of these served to children who are eligible for free and reduced-priced meals. To maximize impact, the Academy, School Nutrition Association, and Society for Nutrition Education and Behavior recommend specific strategies in the following key areas: food and nutrition services available throughout the school campus, nutrition initiatives such as farm to school and school gardens, wellness policies, nutrition education and promotion, food and beverage marketing at school, and consideration of roles and responsibilities. Copyright © 2018 The Academy of Nutrition and Dietetics, the Society for Nutrition Education and Behavior, and School Nutrition Association. Published by Elsevier Inc. All rights reserved.

Assessing the Availability of Healthier Children's Meals at Leading Quick-Service and Full-Service Restaurants.

PubMed

Sliwa, Sarah; Anzman-Frasca, Stephanie; Lynskey, Vanessa; Washburn, Kyle; Economos, Christina

2016-04-01

To compare the calorie, fat, saturated fat, and sodium content of available children's meal combinations in leading restaurants with national recommendations. Cross-sectional. Children's menu offerings and corresponding nutrition information were collected (May, 2014) from Web sites of the top 10 quick-service (QSR) and top 10 full-service (FSR) restaurant chains that offered a children's menu and provided nutrition information. Total calories (kcal), percent calories from fat and saturated fat, and total sodium (mg) were calculated for children's meal combinations (QSR N = 1,363; FSR N = 6,654). Combinations with ≤ 600 kcal, ≤ 35% kcal from fat, ≤ 10% kcal from saturated fat, ≤ 770 mg sodium, and those that met all 4 of these criteria were identified. Frequencies by restaurant segment. The majority of QSR (72%) and FSR (63%) meal combinations had ≤ 600 kcal. Only 31.9% of combinations at QSRs and 21.7% at FSRs met all 4 criteria. In both segments the calorie target was most frequently met, and the sodium target the least. Children's meal combinations with ≤ 600 kcal are available at leading restaurant chains, but many meals fail to meet current national recommendations for fat, saturated fat, and sodium. Menu labeling legislation may address caloric content but implications for other nutrients remain unclear. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Lessons Learned From Evaluations of California's Statewide School Nutrition Standards

PubMed Central

Gosliner, Wendi; Samuels, Sarah E.; Craypo, Lisa; Kao, Janice; Crawford, Patricia B.

2010-01-01

Objectives. We assessed the impact of legislation that established nutrition standards for foods and beverages that compete with reimbursable school meals in California. Methods. We used documentation of available foods and beverages, sales accounts, and surveys of and interviews with students and food service workers to conduct 3 studies measuring pre- and postlegislation food and beverage availability, sales, and student consumption at 99 schools. Results. Availability of nutrition standard–compliant foods and beverages increased. Availability of noncompliant items decreased, with the biggest reductions in sodas and other sweetened beverages, regular chips, and candy. At-school consumption of some noncompliant foods dropped; at-home consumption of selected noncompliant foods did not increase. Food and beverage sales decreased at most venues, and food service à la carte revenue losses were usually offset by increased meal program participation. Increased food service expenditures outpaced revenue increases. Conclusions. Regulation of competitive foods improved school food environments and student nutritional intake. Improvements were modest, partly because many compliant items are fat- and sugar-modified products of low nutritional value. Additional policies and actions are needed to achieve more substantive improvements in school nutrition environments and student nutrition and health. PMID:20864696

Position of the American Dietetic Association: local support for nutrition integrity in schools.

PubMed

Bergman, Ethan A; Gordon, Ruth W

2010-08-01

It is the position of the American Dietetic Association (ADA) that schools and communities have a shared responsibility to provide students with access to high-quality, affordable, nutritious foods and beverages. School-based nutrition services, including the provision of meals through the National School Lunch Program and the School Breakfast Program, are an integral part of the total education program. Strong wellness policies promote environments that enhance nutrition integrity and help students to develop lifelong healthy behaviors. ADA actively supported the 2004 and proposed 2010 Child Nutrition reauthorization which determines school nutrition policy. ADA believes that the Dietary Guidelines for Americans should serve as the foundation for all food and nutrition assistance programs and should apply to all foods and beverages sold or served to students during the school day. Local wellness policies are mandated by federal legislation for all school districts participating in the National School Lunch Program. These policies support nutrition integrity,including a healthy school environment. Nutrition integrity also requires coordinating nutrition education and promotion and funding research on program outcomes. Registered dietitians and dietetic technicians, registered, and other credentialed staff, are essential for nutrition integrity in schools to perform in policy-making, management, education, and community building roles. A healthy school environment can be achieved through adequate funding of school meals programs and through implementation and evaluation of strong local wellness policies.

School lunch program in India: background, objectives and components.

PubMed

Chutani, Alka Mohan

2012-01-01

The School Lunch Program in India (SLP) is the largest food and nutrition assistance program feeding millions of children every day. This paper provides a review of the background information on the SLP in India earlier known as national program for nutrition support to primary education (NP-NSPE) and later as mid day meal scheme, including historical trends and objectives and components/characteristics of the scheme. It also addresses steps being taken to meet challenges being faced by the administrators of the program in monitoring and evaluation of the program. This program was initially started in 1960 in few states to overcome the complex problems malnutrition and illiteracy. Mid Day Meal Scheme is the popular name for school meal program. In 2001, as per the supreme court orders, it became mandatory to give a mid day meal to all primary and later extended to upper primary school children studying in the government and government aided schools. This scheme benefitted 140 million children in government assisted schools across India in 2008, strengthening child nutrition and literacy. In a country with a large percent of illiterate population with a high percent of children unable to read or write; governmental and non-governmental organizations have reported that mid day meal scheme has consistently increased enrollment in schools in India. One of the main goals of school lunch program is to promote the health and well-being of the Nation's children.

Farm to School Program. Nourishing News. Volume 4, Issue 2

ERIC Educational Resources Information Center

Idaho State Department of Education, 2009

2009-01-01

The Idaho Farm to School Program works towards having Idaho grown food served to students in Idaho Child Nutrition Programs. This important program is emerging at meal times across Idaho and nationwide. Child Nutrition programs are buying fresh food directly from local farmers as a way of improving the quality and taste of their meals. These Farm…

Diet of children under the government-funded meal support program in Korea

PubMed Central

Kwon, Sooyoun; Lee, Kiwon

2010-01-01

The purpose of this study was to investigate the diet of children under the government-funded meal support program. The 143 children (67 boys and 76 girls) participated in this study among 4th-6th elementary school students receiving free lunches during the summer vacation of 2007 and living in Gwanak-gu, Seoul, Korea. The subjects consisted of four groups supported by Meal Box Delivery (n = 26), Institutional Foodservice (n = 53), Restaurant Foodservice (n = 27), or Food Delivery (n = 37). A three-day 24-hour dietary recall and a self-administered survey were conducted. In addition, the children's heights and weights were measured. The average energy intake of the children was 1,400 kcal per day, much lower than the Estimated Energy Requirements of the pertinent age groups. The results also showed inadequate intake of all examined nutrients; of particular concern was the extremely low intake of calcium. On average, the children consumed eight dishes and 25 food items per day. The children supported by Meal Box Delivery consumed more various dishes and food items than the other groups. The percentage of children preferring their current meal support method was the highest in those supported by Meal Box Delivery and the lowest in those supported by Food Delivery. We requested 15 children among the 143 children participating in the survey to draw the scene of their lunch time. The drawings of the children supported by Institutional Foodservice showed more positive scenes than the other groups, especially in terms of human aspects. In conclusion, the overall diet of children under the government-funded meal support program was nutritionally inadequate, although the magnitude of the problems tended to differ by the meal support method. The results could be utilized as basic data for policy and programs regarding the government-funded meal support program for children from low-income families. PMID:21286410

Demographic and Financial Characteristics of School Districts with Low and High À La Carte Sales in Rural Kansas Public Schools

PubMed Central

Nollen, Nicole L.; Kimminau, Kim; Nazir, Niaman

2013-01-01

Reducing à la carte (ALC) items in schools – i.e., foods and beverages sold outside the reimbursable meals program -- may have important implications for childhood obesity. However, schools are reluctant to reduce ALC offerings because of the impact these changes could have on revenue. Some food service programs operate with limited ALC sales, but little is known about these programs. This secondary data analysis compared rural and urban/suburban school districts with low and high ALC sales. Food service financial records (2007–2008) were obtained from the Kansas State Department of Education (KSDE) for all public K-12 school districts (n=302). Chi-square and t-tests were used to examine the independent association of variables to ALC sales. A multivariate model was then constructed of the factors most strongly associated with low ALC sales. In rural districts with low ALC sales, lunch prices and participation were higher; lunch costs and ALC quality were lower; and fewer free/reduced price lunches were served compared to rural districts with high ALC sales. Lunch price (OR=1.2, 95% CI = 1.1–1.4) and free/reduced price lunch participation (OR=3.0, 95% CI=1.0–9.8) remained in the multivariate model predicting low ALC sales. No differences were found between urban/suburban districts with low and high ALC sales. Findings highlight important factors to maintaining low ALC sales. Schools should consider raising lunch prices and increasing meal participation rates as two potential strategies for reducing the sale of ALC items without compromising food service revenue. PMID:21616201

76 FR 2493 - Nutrition Standards in the National School Lunch and School Breakfast Programs

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-13

...This rule proposes to revise the meal patterns and nutrition requirements for the National School Lunch Program and the School Breakfast Program to align them with the 2005 ``Dietary Guidelines for Americans,'' as required by the Richard B. Russell National School Lunch Act. The proposed changes are based on recommendations from the National Academies' Institute of Medicine set forth in the report ``School Meals: Building Blocks for Healthy Children.'' This proposed rule would increase the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid milk in school meals; reduce the levels of sodium and saturated fat in meals; and help meet the nutrition needs of school children within their calorie requirements. Implementation of this proposed rule would result in more nutritious school meals that improve the dietary habits of school children and protect their health.

7 CFR 210.9 - Agreement with State agency.

Code of Federal Regulations, 2011 CFR

2011-01-01

... eligible for such meals under 7 CFR part 245; (8) Claim reimbursement at the assigned rates only for... analyzing meal counts to ensure accuracy as specified in § 210.8 governing claims for reimbursement... free, reduced price and paid reimbursable meals served to eligible children at the point of service, or...

45 CFR 2552.46 - What cost reimbursements are provided to Foster Grandparents?

Code of Federal Regulations, 2011 CFR

2011-10-01

... serve without cost to themselves. The stipend is paid for the time Foster Grandparents spend with their... homes and places of assignment, during their volunteer service, during meal periods while serving as a... provide supportive service without injury to themselves or the children served. (e) Meals and recognition...

45 CFR 2552.46 - What cost reimbursements are provided to Foster Grandparents?

Code of Federal Regulations, 2010 CFR

2010-10-01

... serve without cost to themselves. The stipend is paid for the time Foster Grandparents spend with their... homes and places of assignment, during their volunteer service, during meal periods while serving as a... provide supportive service without injury to themselves or the children served. (e) Meals and recognition...

Expedition Two crew eat a meal in the Service Module

NASA Image and Video Library

2001-04-12

ISS002-E-5339 (12 April 2001) --- The Expedition Two crewmembers -- astronaut Susan J. Helms (left), cosmonaut Yury V. Usachev and astronaut James S. Voss -- share a meal at the table in the Zvezda / Service Module of the International Space Station (ISS). This image was recorded with a digital still camera.

Cafeteria staff perceptions of the new USDA school meal standards

USDA-ARS?s Scientific Manuscript database

The new nutrition standards for the school meal programs implemented in 2012 align the school meal patterns with the US Dietary Guidelines for Americans, including more fruit, vegetable and whole grain offerings and minimum and maximum amount of calories per meal averaged over a week. The purpose of...

Middle School Student Perceptions of School Lunch Following Revised Federal School Meal Guidelines

ERIC Educational Resources Information Center

Kjosen, Maria M.; Moore, Carolyn E.; Cullen, Karen W.

2015-01-01

Purpose: This study assessed student perceptions of school meals under the new federal meal patterns for the National School Lunch Program (NSLP). Student feedback is instrumental in developing strategies to increase and maintain NSLP participation, satisfaction, and ultimately provide students with a healthy meal. Methods: Anonymous…

A History of Services Contingency Capability: 1975-1985.

DTIC Science & Technology

1986-04-01

vegetables, fruits, bakery mixes, dehydrated fruits, vegetables, juices, and soups, and staples such as flour , sugar, and spices (74:14). There were...feed 1000 meals per day (85:--). With the WRM storage program, it was difficult to find out the composition of the set and its condition (87:--). Even...facilities. The kitchen was designed to prepare A rations including bread . The griddle was teflon coated. The kitchen equipment was designed to meet the

77 FR 4087 - Nutrition Standards in the National School Lunch and School Breakfast Programs

Federal Register 2010, 2011, 2012, 2013, 2014

2012-01-26

...This final rule updates the meal patterns and nutrition standards for the National School Lunch and School Breakfast Programs to align them with the Dietary Guidelines for Americans. This rule requires most schools to increase the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid milk in school meals; reduce the levels of sodium, saturated fat and trans fat in meals; and meet the nutrition needs of school children within their calorie requirements. These improvements to the school meal programs, largely based on recommendations made by the Institute of Medicine of the National Academies, are expected to enhance the diet and health of school children, and help mitigate the childhood obesity trend.

Nutritional quality and marketing strategies of fast food children's combo meals in Guatemala.

PubMed

Mazariegos, Sofia; Chacón, Violeta; Cole, Adam; Barnoya, Joaquin

2016-01-01

Overweight and obesity prevalence in children is now on the rise in low/middle-income countries, including Guatemala. Fast food consumption is a recognized contributing factor to this rise. Fast food restaurants use health claims, toy giveaways, price incentives and fast service to promote children's combo meals. This study sought to assess the use of toy giveaways, time to delivery and price incentives as marketing strategies in fast food chain restaurants in Guatemala. In addition, we sought to compare nutritional quality of combo meals with and without health claims. We visited one restaurant from each of the 8 major fast food chains in Guatemala and purchased all children's combo meals to assess the prevalence of toy giveaways, health claims, and difference in delivery time and price between the combo meal and each meal item purchased separately. Each item was then classified as "healthy" or "less healthy" using the UK Nutrition Profile Model. Nutrition information was collected on-site, from the restaurant website, or by calling the customer service phone number. We found 114 combo meals, 21 (18.4%) of which were children's combo meals. Five (24%) had nutrition information, all were classified by our analysis as "less healthy", and three had a health claim. On average, combo meals were US$1.93 less expensive than purchasing children's meal items individually ( p  = 0.01). Time to delivery was 1.44 min faster for combo meals compared to purchasing meal items individually ( p  = 0.19). Children's fast food combo meals in Guatemala were promoted using several marketing strategies that encourage consumption, including offering toy giveaways and price incentives. In addition, nutrition information is lacking in fast food chain restaurants. Public health advocates in Guatemala should consider a comprehensive approach to encourage healthier choices within fast food restaurants including policies that require fruit and vegetable options for meal side dishes, accessible and easy to read nutrition information, and restrict the use of toy giveaways.

29 CFR 779.387 - “Restaurant” exemption under section 13(b) (8).

Code of Federal Regulations, 2011 CFR

2011-07-01

.... In such event, the establishment providing the meal service is not an establishment “which is” a restaurant as section 13(b)(8) requires for exemption. Further, not every place which serves meals, even if... “restaurant.” The meals served by restaurants are characteristically priced, offered, ordered, and served for...

7 CFR 210.9 - Agreement with State agency.

Code of Federal Regulations, 2010 CFR

2010-01-01

... who are determined by the local educational agency to be eligible for such meals under 7 CFR part 245... authority official signing the claim shall be responsible for reviewing and analyzing meal counts to ensure... reimbursable meals served to eligible children at the point of service, or through another counting system if...

78 FR 41857 - Simplified Cost Accounting and Other Actions To Reduce Paperwork in the Summer Food Service...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-12

... of the number of meals served to eligible children times the operating payment rate. For... meals served to eligible children times the administrative payment rate, or the amount specified in the... maximum ``meals times rates'' combined operating and administrative reimbursement without regard to their...

Focus groups with working parents of school-aged children: what's needed to improve family meals?

PubMed

Fulkerson, Jayne A; Kubik, Martha Y; Rydell, Sarah; Boutelle, Kerri N; Garwick, Ann; Story, Mary; Neumark-Sztainer, Dianne; Dudovitz, Bonnie

2011-01-01

To conduct focus groups to identify parents' perceptions of barriers to family meals and elucidate ideas to guide the development of interventions to overcome barriers. Focus groups were conducted with a convenience sample of 27 working parents in urban community settings. Parents reported enjoying the sharing/bonding at meals, but they reported limited time for meal preparation and frequent multi-tasking at mealtime. They wanted their children's help with meal preparation, but they were concerned about the time and "mess" involved. They were frustrated with the limited range of food items their children would eat. Preferred program ideas included feeding tips/recipes, meal planning/preparation, and changing food offerings. Findings indicate a need for creative programs and professional nutrition guidance to facilitate family engagement in planning and cooking quick, healthful meals; development of skill building; and increasing healthful food consumption. Copyright © 2011 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved.

Feasibility of a web-based dementia feeding skills training program for nursing home staff.

PubMed

Batchelor-Murphy, Melissa; Amella, Elaine J; Zapka, Jane; Mueller, Martina; Beck, Cornelia

2015-01-01

Nursing home (NH) staff do not receive adequate training for providing feeding assistance to residents with dementia who exhibit aversive feeding behaviors (e.g., clamping mouth shut). The result is often low meal intake for these residents. This feasibility study tested a web-based dementia feeding skills program for staff in two United States NHs. Randomly assigned, the intervention staff received web-based dementia feeding skills training with coaching. Both groups participated in web-based pre-/post-tests assessing staff knowledge and self-efficacy; and meal observations measured NH staff and resident feeding behaviors, time for meal assistance, and meal intake. Aversive feeding behaviors increased in both groups of residents; however, the intervention NH staff increased the amount of time spent providing assistance and meal intake doubled. In the control group, less time was spent providing assistance and meal intake decreased. This study suggests that training staff to use current clinical practice guidelines improves meal intake. Copyright © 2015 Elsevier Inc. All rights reserved.

Quality of life and lifestyle among city dwellers participating in the medical programs.

PubMed

Matsushita, Toshiko; Matsushima, Eisuke

2004-12-01

In order to offer health education to the general population, taking into account not only their physical health but also their QOL (quality of life), it is necessary to clarify what guidance should be provided in the sight of QOL. In this study, the relationship between QOL and lifestyle was investigated in 615 Japanese (402 males, 213 females; ranging in age from teens to nineties; mean age, 43.4 +/- 16.3 years) undergoing medical checkups. After informed consent was obtained, subjects completed a questionnaire incorporating the Medical Outcome Study 36-item Short Form Health Survey as a QOL scale in addition to questions concerning individual and lifestyle factors. The results showed that most individual factors and lifestyle factors evaluated were related to QOL. In particular, the physical health QOL of elderly subjects, females, and single subjects, was lower than that of other subjects. Moreover, subjects who ate 'irregular meals' and had 'less than 6 h sleep' reported lower mental health QOL scores than those who ate 'regular meals' and had '6 h or more sleep'. Smoking and alcohol consumption were not as significantly related to QOL as anticipated. Taking these findings into account, it is clear that it is necessary to offer medical and health services focusing on meals and sleep for medical program attendants in order to improve QOL.

SHPPS 2006: School Health Policies and Programs Study--Foods and Beverages Sold Outside of the School Meals Programs

ERIC Educational Resources Information Center

Centers for Disease Control and Prevention, 2007

2007-01-01

The School health Policies and Programs Study (SHPPS) is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. This brief reports study results in the area of foods and beverages sold outside of the school meals program. (Contains 3 tables, 1 figure, and 2…

Facilitating Fresh: State Laws Supporting School Gardens Are Associated With Use of Garden-Grown Produce in School Nutrition Services Programs.

PubMed

Turner, Lindsey; Leider, Julien; Piekarz, Elizabeth; Schermbeck, Rebecca M; Merlo, Caitlin; Brener, Nancy; Chriqui, Jamie F

2017-06-01

To examine whether state laws are associated with the presence of school gardens and the use of garden-grown produce in school nutrition services programs. Nationally representative data from the School Health Policies and Practices Study 2014 were combined with objectively coded state law data regarding school gardens. Outcomes were: (1) the presence of a school garden at each school (n = 419 schools), and (2) the use of garden-grown items in the school nutrition services program. Multivariate logistic regression was used to examine each outcome. Contextual covariates included school level, size, locale, US Census region, student race/ethnic composition, and percentage of students eligible for free and reduced-priced meals. State law was not significantly associated with whether schools had a garden, but it was associated with whether schools used garden-grown items in nutrition services programs (odds ratio, 4.21; P < .05). Adjusted prevalence of using garden-grown items in nutrition services programs was 15.4% among schools in states with a supportive law, vs 4.4% among schools in states with no law. State laws that support school gardens may facilitate the use of garden-grown items in school nutrition service programs. Additional research is needed regarding the types of messaging that might be most effective for motivating school administrators to appreciate the value of school gardens. In addition, another area for further research pertains to scaling garden programs for broader reach. Copyright © 2017 Society for Nutrition Education and Behavior. All rights reserved.

Measuring the quality of Hospital Food Services: Development and reliability of a Meal Quality Audit Tool.

PubMed

Banks, Merrilyn; Hannan-Jones, Mary; Ross, Lynda; Buckley, Ann; Ellick, Jennifer; Young, Adrienne

2017-04-01

To develop and test the reliability of a Meal Quality Audit Tool (MQAT) to audit the quality of hospital meals to assist food service managers and dietitians in identifying areas for improvement. The MQAT was developed using expert opinion and was modified over time with extensive use and feedback. A phased approach was used to assess content validity and test reliability: (i) trial with 60 dietetic students, (ii) trial with 12 food service dietitians in practice and (iii) interrater reliability study. Phases 1 and 2 confirmed content validity and informed minor revision of scoring, language and formatting of the MQAT. To assess reliability of the final MQAT, eight separate meal quality audits of five identical meals were conducted over several weeks in the hospital setting. Each audit comprised an 'expert' team and four 'test' teams (dietitians, food services and ward staff). Interrater reliability was determined using intra-class correlation analysis. There was statistically significant interrater reliability for dimensions of Temperature and Accuracy (P < 0.001) but not for Appearance or Sensory. Composition of the 'test' team appeared to influence results for Appearance and Sensory, with food service-led teams scoring higher on these dimensions. 'Test' teams reported that MQAT was clear and easy to use. MQAT was found to be reliable for Temperature and Accuracy domains, with further work required to improve the reliability of the Appearance and Sensory dimensions. The systematic use of the tool, used in conjunction with patient satisfaction, could provide pertinent and useful information regarding the quality of food services and areas for improvement. © 2017 Dietitians Association of Australia.

HOME Plus: Program design and implementation of a family-focused, community-based intervention to promote the frequency and healthfulness of family meals, reduce children's sedentary behavior, and prevent obesity.

PubMed

Flattum, Colleen; Draxten, Michelle; Horning, Melissa; Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Garwick, Ann; Kubik, Martha Y; Story, Mary

2015-04-29

Involvement in meal preparation and eating meals with one's family are associated with better dietary quality and healthy body weight for youth. Given the poor dietary quality of many youth, potential benefits of family meals for better nutritional intake and great variation in family meals, development and evaluation of interventions aimed at improving and increasing family meals are needed. This paper presents the design of key intervention components and process evaluation of a community-based program (Healthy Home Offerings via the Mealtime Environment (HOME) Plus) to prevent obesity. The HOME Plus intervention was part of a two-arm (intervention versus attention-only control) randomized-controlled trial. Ten monthly, two-hour sessions and five motivational/goal-setting telephone calls to promote healthy eating and increasing family meals were delivered in community-based settings in the Minneapolis/St. Paul, MN metropolitan area. The present study included 81 families (8-12 year old children and their parents) in the intervention condition. Process surveys were administered at the end of each intervention session and at a home visit after the intervention period. Chi-squares and t-tests were used for process survey analysis. The HOME Plus program was successfully implemented and families were highly satisfied. Parents and children reported that the most enjoyable component was cooking with their families, learning how to eat more healthfully, and trying new recipes/foods and cooking tips. Average session attendance across the ten months was high for families (68%) and more than half completed their home activities. Findings support the value of a community-based, family-focused intervention program to promote family meals, limit screen time, and prevent obesity. NCT01538615.

Foodservice Systems for Navy Forces in the 1990’s

DTIC Science & Technology

1991-04-01

Food Engineering Directorate FSA - Food Service Attendant FSD - Food Service Division FSO - Food Service Office GEDUNK - Snack Store GQ - General...eat-on-the-go, snack -type meals, commonly referred to as grazing. The fast-food industry has responded with miniature and hand-held foods and the...34, mini hamburgers which can be eaten as a snack or meal. Menu variety is also provided by some restaurants through the use of daily specials and ethnic

Cafeteria Staff Perceptions of the New USDA School Meal Standards

ERIC Educational Resources Information Center

Alcaraz, Brenda; Cullen, Karen Weber

2014-01-01

Purpose/Objectives: The new nutrition standards for the school meal programs implemented in 2012 align the school meal patterns with the US Dietary Guidelines for Americans, including more fruit, vegetable and whole grain offerings and minimum and maximum amount of calories per meal averaged over a week. The purpose of this study was to assess…

29 CFR 552.102 - Live-in domestic service employees.

Code of Federal Regulations, 2010 CFR

2010-07-01

... themselves, the amount of sleeping time, meal time and other periods of complete freedom from all duties when... periods of free time (other than those relating to meals and sleeping) to be excluded from hours worked.... If the sleeping time, meal periods or other periods of free time are interrupted by a call to duty...

29 CFR 552.102 - Live-in domestic service employees.

Code of Federal Regulations, 2011 CFR

2011-07-01

... themselves, the amount of sleeping time, meal time and other periods of complete freedom from all duties when... periods of free time (other than those relating to meals and sleeping) to be excluded from hours worked.... If the sleeping time, meal periods or other periods of free time are interrupted by a call to duty...

26 CFR 1.119-1 - Meals and lodging furnished for the convenience of the employer.

Code of Federal Regulations, 2012 CFR

2012-04-01

... general environment in which housing is located (e.g., climate, prevalence of insects, etc.) does not of... flat charge. Example 5. A Civil Service employee of a State is employed at an institution and is... meals and lodging at the institution without charge. Under the applicable State statute, his meals and...

26 CFR 1.119-1 - Meals and lodging furnished for the convenience of the employer.

Code of Federal Regulations, 2013 CFR

2013-04-01

... general environment in which housing is located (e.g., climate, prevalence of insects, etc.) does not of... flat charge. Example 5. A Civil Service employee of a State is employed at an institution and is... meals and lodging at the institution without charge. Under the applicable State statute, his meals and...

Catering services. Measuring the wasteline.

PubMed

Edwards, J; Nash, A

1997-11-13

The study found that overall almost half (46 per cent) of the food served in the hospitals surveyed was wasted. Waste was higher where meals were put onto plates in wards (57 per cent) than where meals were plated in the hospital kitchen (35 per cent). The researchers observed that meals often arrived late and were not well presented.

A Digital Program Informs Low-Income Caregivers of Preschool-Age Children about Family Meals

ERIC Educational Resources Information Center

Lohse, Barbara; Rifkin, Robin; Arnold, Kristen; Least, Christine

2012-01-01

Objective: To evaluate the digital program, "Mealtime is Family Time", as a means of educating caregivers of preschoolers on the importance of family meals within the division of feeding responsibility framework. Methods: Descriptive design using 2 approaches: focus group program review and discussion or self-report survey after independent…

Eligibility Manual for School Meals: Federal Policy for Determining and Verifying Eligibility

ERIC Educational Resources Information Center

US Department of Agriculture, 2008

2008-01-01

This manual contains information on Federal requirements regarding the determination and verification of eligibility for free and reduced price meals in the National School Lunch Program and the School Breakfast Program. These provisions also apply to the determination of eligibility for free milk under the Special Milk Program and are generally…

77 FR 25024 - Certification of Compliance With Meal Requirements for the National School Lunch Program Under...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-27

... SNDA was conducted. Larger proportions of elementary schools met the standards for total fat and... Certification of Compliance With Meal Requirements for the National School Lunch Program Under the Healthy.... SUMMARY: This interim rule amends National School Lunch Program regulations to conform to requirements...

School Resources and Engagement in Technical Assistance Programs Is Associated with Higher Prevalence of Salad Bars in Elementary School Lunches in the United States.

PubMed

Ohri-Vachaspati, Punam; Turner, Lindsey; Adams, Marc A; Bruening, Meg; Chaloupka, Frank J

2016-03-01

Salad bars have been promoted as a strategy for increasing fruit and vegetable consumption in schools. To examine school-level resources and programs associated with the presence of salad bars in elementary schools and to assess whether there were differential changes in salad bar prevalence based on school-level resources and programs before and after the new US Department of Agriculture schools meals standards were proposed (January 2011) and implemented (July 2012). Repeated cross-sectional design. Data were collected annually between 2006-2007 and 2013. Nationally representative sample of 3,956 elementary schools participating in the National School Lunch Program. School personnel (ie, administrators and foodservice staff) provided data using a mail-back survey. Presence of salad bars in school was the primary outcome variable. School-level programs and resources were investigated as independent variables. Weighted logistic regression analyses examined associations between dependent and independent variables controlling for school demographic characteristics. Prevalence of salad bars increased significantly from 17.1% in 2006-2007 to 29.6% in 2012-2013. The prevalence of salad bars was significantly higher among schools that participated in the Team Nutrition program (odds ratio [OR] 1.37, 95% CI 1.10 to 1.70), the Fresh Fruit and Vegetable Program (OR 1.48, 95% CI 1.13 to 1.95), a Farm to School program (OR 1.77, 95% CI 1.36 to 2.33), and where school meals were provided by a foodservice management company (OR 1.46, 95% CI 1.08 to 1.97). No association was found for schools with full-service kitchen, school gardens, those offering nutrition education, or those with dietitians/nutritionists on staff. Prevalence of salad bars increased significantly after the US Department of Agriculture school meal guidelines were proposed and implemented. It is likely that schools are using salad bars to offer a variety of fruits and vegetables to students, and schools with greater numbers of school-level resources and programs are better positioned for having salad bars. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

78 FR 41852 - Hours of Service for Commercial Motor Vehicle Drivers; Regulatory Guidance Concerning Off-Duty Time

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-12

... made during a work shift as off-duty time? Guidance: Drivers may record meal and other routine stops... Service for Commercial Motor Vehicle Drivers; Regulatory Guidance Concerning Off-Duty Time AGENCY: Federal... motor vehicle (CMV) driver to record meal and other routine stops made during a work shift as off-duty...

Origins of intrusions in children's dietary recalls: data from a validation study concerning retention interval and information from school food-service production records.

PubMed

Baxter, Suzanne Domel; Royer, Julie A; Guinn, Caroline H; Hardin, James W; Smith, Albert F

2009-09-01

To use data from a published validation study concerning retention interval and school food-service production records to examine intrusions (uneaten items reported eaten) in the school-meal parts of 24 h recalls. For that study, children were observed eating two school meals (breakfast, lunch) and interviewed under one of six conditions from two target periods (previous day (PDTP), prior 24 h (24TP)) crossed with three interview times (morning, afternoon (AIT), evening). For the present article, a catalogue was constructed of foods available for that study's school meals. The study's intrusions were classified as stretches (on children's meal trays but uneaten), internal confabulations (in children's school food-service environments for that meal but not on children's trays) or external confabulations (not in children's school food-service environments for that meal). Occurrence, types and amounts of intrusions were investigated. Six schools; sixty fourth-grade children (ten per condition). For breakfast, for the 24TP v. PDTP, reported items were less likely to be intrusions, internal confabulations and external confabulations; and intrusions were more likely to be stretches. For lunch, for the 24TP-AIT condition v. the other five conditions, reported items were less likely to be intrusions and external confabulations. Mean amounts reported eaten were smaller for stretches than for internal confabulations or external confabulations at breakfast, and for stretches than for internal confabulations at lunch. Accuracy was better for the 24TP (with fewer intrusions of which proportionally more were stretches which had smaller amounts reported eaten) than for the PDTP. Studies with 24 h recalls should minimize retention interval to improve accuracy.

Technological developments and the need for technical competencies in food services.

PubMed

Rodgers, Svetlana

2005-05-01

The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service of cooked meals, which are often nutritionally superior. Reliance on equipment, packaging and technological 'know-how' makes food service operations more complex. Operators have to minimise the impact of the numerous steps in the production process, the fundamental weaknesses of cook-chill food safety design, coupled with the practical limitations of Hazard Analysis Critical Control Points management, the potential unevenness of temperature distribution and product deterioration during storage. The fundamental knowledge of food science and microbiology, engineering and packaging technologies is needed. At present, the 'high tech' options, which can improve a product's nutritional value, such as natural preservation hurdles or functional meals, are not used in practice.

Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance.

PubMed

Garayoa, Roncesvalles; Yánez, Nathaly; Díez-Leturia, María; Bes-Rastrollo, Maira; Vitas, Ana Isabel

2016-04-01

Prerequisite programs are considered the most efficient tool for a successful implementation of self-control systems to ensure food safety. The main objective of this study was to evaluate the implementation of these programs in 15 catering services located in Navarra and the Basque Country (regions in northern Spain), through on-site audits and microbiological analyses. The implementation of the prerequisite program was incomplete in 60% of the sample. The unobserved temperature control during both the storage and preparation of meals in 20% of the kitchens reveals misunderstanding in the importance of checking these critical control points. A high level of food safety and hygiene (absence of pathogens) was observed in the analyzed meals, while 27.8% of the tested surfaces exceeded the established limit for total mesophilic aerobic microorganisms (≤100 CFU/25 cm²). The group of hand-contact surfaces (oven door handles and aprons) showed the highest level of total mesophilic aerobic microorganisms and Enterobacteriaceae, and the differences observed with respect to the food-contact surfaces (work and distribution utensils) were statistically significant (P < 0.001). With regard to the food workers' hands, lower levels of microorganisms were observed in the handlers wearing gloves (that is, for Staphylococcus spp we identified 43 CFU/cm2 on average compared with 4 CFU/cm2 (P < 0.001) for those not wearing and wearing gloves, respectively). For a proper implementation of the prerequisites, it is necessary to focus on attaining a higher level of supervision of activities and better hygiene training for the food handlers, through specific activities such as informal meetings and theoretical-practical sessions adapted to the characteristics of each establishment. © 2016 Institute of Food Technologists®

Nutritional assessment of free meal programs in San Francisco.

PubMed

Lyles, Courtney R; Drago-Ferguson, Soledad; Lopez, Andrea; Seligman, Hilary K

2013-05-30

Free meals often serve as a primary food source for adults living in poverty, particularly the homeless. We conducted a nutritional analysis of 22 meals from 6 free meal sites in San Francisco to determine macronutrient and micronutrient content. Meals provided too little fiber and too much fat but appropriate levels of cholesterol. They were also below target for potassium, calcium, and vitamins A and E. These findings may inform development of nutritional content standards for free meals, particularly for vulnerable patients who might have, or be at risk of developing, a chronic illness.

Meet, Eat--And Avoid Heartburn.

ERIC Educational Resources Information Center

Pass, Barbara; Vining, Neil

1984-01-01

Outlines service costs, meal planning, and physical arrangements for those in charge of meal functions, whether they be large board dinners or small administrator luncheons, and held at restaurants, hotels, or school cafeterias. (KS)

Quality Improvement of Cheese Spread

DTIC Science & Technology

2008-02-25

is a popular component used in the U.S. military feeding program in Meal , Ready to-Eat (MRE) rations. Currently, the military requires a 3-yr shelf...Rations, Cheese Spread, CORANET, Meal , Ready-to-Eat (MRE), Operational Rations, Unclassified U U U U 33 Lana Zivanovic 865-974-0844 ii Table of...program in Meal , Ready- to-Eat (MRE) rations. Currently, the military requires a 3-yr shelf life if stored at 80°F. However, due to product deployment

Mealtime exposure to food advertisements while watching television increases food intake in overweight and obese girls but has a paradoxical effect in boys.

PubMed

Anderson, G Harvey; Khodabandeh, Shokoufeh; Patel, Barkha; Luhovyy, Bohdan L; Bellissimo, Nick; Mollard, Rebecca C

2015-02-01

Food advertisements (ads) in TV programs influence food choice and have been associated with higher energy intake from snacks in children; however, their effects at mealtime have not been reported. Therefore, we measured energy intake at a pizza meal consumed by normal weight (NW) and overweight/obese (OW/OB) children (aged 9-14 years) while they watched a TV program with or without food ads and following pre-meal consumption of a sweetened beverage with or without calories. NW and OW/OB boys (experiment 1, n = 27) and girls (experiment 2, n = 23) were randomly assigned to consume equally sweetened drinks containing glucose (1.0 g/kg body weight) or sucralose (control). Food intake was measured 30 min later while children watched a program containing food or nonfood ads. Appetite was measured before (0-30 min) and after (60 min) the meal. Both boys and girls reduced energy intake at the meal in compensation for energy in the glucose beverage (p < 0.05). Food ads resulted in further compensation (51%) in boys but not in girls. Food ads increased energy intake at the meal (9%; p = 0.03) in OW/OB girls only. In conclusion, the effects of TV programs with food ads on mealtime energy intake and response to pre-meal energy consumption in children differ by sex and body mass index.

AMMA 2005 Dakar International Conference to be Held November 28-December 2, 2005

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lamb, Peter

2006-05-09

Consistent with the original proposal (dated April 14, 2005), the grant supported the participation in the above conference of a number of West African meteorologists, the majority of whom will be supporting the ARM Mobile Facility deployment in Niamey in various ways during 2006. The following seven individuals were fully funded (complete airfare, accommodation, registration, meals) to participate in the Conference –Yerima Ladan (Head, ASECNA Forecast Office, Niamey Airport); Dr. Ousmane Manga Adamou (University of Niamey); Abdou Adam Abdoul-Aziz Abebe (Forecasater, ASECNA Forecast Office, Niamey Airport); Hassane Abdou (Forecaster, ASECNA Forecast Office, Niamey Airport); Saley Diori (Forecaster, ASECNA Forecast Office,more » Niamey Airport); Alhassane Diallo (Meteorological Engineer, Burkina Faso Weather Service). The following three individuals were partly funded (for some of their airfare, accommodation, registration, meals) to participate in the Conference – Katiellou Lawan (International Relations, Niger Weather Service); Mamoutou Kouressy (Institute of Rural Economics, Niger Department of Agriculture); and Francis Dide (Benin Weather Service). I am confident that the participation of the above individuals in the Conference will facilitate both the smooth operation of the ARM Mobile Facility in Niamey during 2006 and the involvement of University of Niamey scientists in analysis of the data collected. We appreciate greatly this support from the ARM Program.« less

The contribution of the USDA school breakfast and lunch program meals to student daily dietary intake.

PubMed

Cullen, Karen Weber; Chen, Tzu-An

2017-03-01

In the United States, the National School Breakfast (SBP) and School Lunch Program (NSLP) meals are provided for free or at a reduced price to eligible children, and are a nutrition safety net for low income children. Consuming both meals could provide 58% of daily intake. This paper evaluates the contribution of SBP and NSLP meals to the dietary intakes of 5-18 year old children participating in the National Health and Nutrition Examination Surveys (NHANES) from 2007 through 2012. The participants completed 24-hour dietary recalls. Least-square means and standard errors of the mean for energy and food group intakes for the total day and by school meal, and the percent of daily energy and food groups contributed by school meals were computed by analysis of covariance, with BMI, ethnicity, sex, age and poverty level as covariates. Of the 7800 participating children aged 5-18 years in the entire dataset, 448 consumed both SBP-NSLP meals on a weekday. Almost one-half (47%) of the day's energy intake was provided by the two school meals. For the major food groups, the contribution of school meals ranged from between 40.6% for vegetables to 77.1% for milk. Overall, these results provide important information on contribution of the SBP and NSLP meals to low income children's daily dietary intake.

Biscuits, sausage, gravy, milk, and orange juice: school breakfast environment in 4 rural Appalachian schools.

PubMed

Graves, Andrea; Haughton, Betsy; Jahns, Lisa; Fitzhugh, Eugene; Jones, Sonya J

2008-04-01

The purpose of this study was to assess the school breakfast environment in rural Appalachian schools to inform school environment intervention and policy change. A total of 4 rural schools with fourth- and fifth-grade students in East Tennessee were assessed. A cross-sectional descriptive examination of the school food environment where food service managers submitted school menus, production sheets, and vendor bid sheets as part of the dietary data collection protocol for a school-based nutrition intervention study. The school breakfast environment was characterized in terms of calories, fat, saturated fat, and fiber from foods served on a per person basis using menus entered into Nutrient Data Systems for Research and production sheets for amounts of each food item served. Food items were grouped by the meal components of the School Breakfast Program (SBP) and ranked according to the items served most frequently. Total fat provided slightly less than half the calories (43%); 15% of calories were from saturated fat. The top-ranked foods for each meal component were biscuits, sausage, 2% milk, orange juice, and gravy. Results suggest that clearer policies or regulations for the SBP are warranted to support policy efforts to promote childhood health. These should include technical assistance and provision of resources for school food service managers to provide low-fat meal options. Further research is needed to determine whether what is offered at school breakfast is actually consumed and how that might affect children's weight because of the high fat content.

Hungry in hospital, well-fed in prison? A comparative analysis of food service systems.

PubMed

Johns, Nick; Edwards, John S A; Hartwell, Heather J

2013-09-01

Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrient intake claimed by other authors. A comparison of food service processes and systems showed that the production of meals and the quality leaving the kitchen was similar in both types of institution. However, the delivery and service system was found to be much less coherent in hospital than in prison. Transport and service of hospital food were subject to delays and disruptions from a number of sources, including poor communication and the demands of medical professionals. These meant that meals reached hospital patients in a poorer, less appetising condition than those received by prisoners. The findings are discussed in the light of previous work and in terms of hospital food service practice. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Improving the nutritional quality of charitable meals for homeless and vulnerable adults. A case study of food provision by a food aid organisation in the UK.

PubMed

Pelham-Burn, Sophie E; Frost, Catherine J; Russell, Jean M; Barker, Margo E

2014-11-01

The prevalence of homelessness in the UK is rising, and demand for food aid through charitable meal services has increased. Charitable services make a substantial contribution to the food and nutrient intake of vulnerable people, and thus offer a platform for dietary improvement. This study examined food provision by a large charitable organisation in a major UK city. It had several objectives: Firstly to quantify nutritional composition of breakfast and lunch meals, secondly to understand factors that influence the composition of menus and meals, and thirdly to determine whether, within the context of these influences, improvements to the menu would be possible and whether these would be acceptable to clients. Mixed methods of ethnography, semi-structured interviews, quantitative nutrient analysis, recipe adaptation and taste tests were employed. The research team worked as volunteers in the organisation for a 3-week period and interviews were held with the kitchen staff. Food choice was recorded for 189 clients at breakfast and 251 clients at lunch over a 5-day period and nutrient content of these meals was estimated. Meals were weighted towards fat and sugar energy. Energy, potassium, calcium, vitamin C, vitamin A, zinc and magnesium content of meals were below Dietary Reference Value (DRV) targets for at least 20% of breakfast and lunch meals. Such inadequacies may be addressed by the addition of simple foods to the breakfast menu and adaptation of lunchtime recipes. Twelve lunchtime dishes were proposed and eight of these were seemingly acceptable to clients in taste testing. Barriers to provision of healthier meals include budget, food donations and acceptability of meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

7 CFR 245.8 - Nondiscrimination practices for children eligible to receive free and reduced price meals and...

Code of Federal Regulations, 2011 CFR

2011-01-01

... their meals or milk at a different time; (e) When more than one lunch or breakfast or type of milk is... receive free and reduced price meals and free milk. 245.8 Section 245.8 Agriculture Regulations of the... PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS AND FREE MILK IN SCHOOLS § 245.8...

7 CFR 245.8 - Nondiscrimination practices for children eligible to receive free and reduced price meals and...

Code of Federal Regulations, 2010 CFR

2010-01-01

... their meals or milk at a different time; (e) When more than one lunch or breakfast or type of milk is... receive free and reduced price meals and free milk. 245.8 Section 245.8 Agriculture Regulations of the... PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS AND FREE MILK IN SCHOOLS § 245.8...

Nutritional Assessment of Free Meal Programs in San Francisco

PubMed Central

Drago-Ferguson, Soledad; Lopez, Andrea; Seligman, Hilary K.

2013-01-01

Free meals often serve as a primary food source for adults living in poverty, particularly the homeless. We conducted a nutritional analysis of 22 meals from 6 free meal sites in San Francisco to determine macronutrient and micronutrient content. Meals provided too little fiber and too much fat but appropriate levels of cholesterol. They were also below target for potassium, calcium, and vitamins A and E. These findings may inform development of nutritional content standards for free meals, particularly for vulnerable patients who might have, or be at risk of developing, a chronic illness. PMID:23721791

[Case study: school meals' management in Santiago de Cali and Bogota].

PubMed

Díaz, Mónica del Pilar; Montoya, Iván A; Montoya, Luz A

2011-10-01

This research was aimed at ascertaining the state's role regarding hunger and how it manages to combat this matter; a food security program in two Colombian cities was thus assessed (i.e. school meals' provision in Cali and Bogota). A qualitative approach was adopted; documentary analysis, participant observation and in-depth interviews with various actors for both selected cases were used as data collection techniques. It was found that several measures taken in this area were not covered by regulatory principles aimed at covering all the dimensions of food security. Serious weaknesses in school meals' management in Cali were associated with a weak environment regarding the fight against hunger. School meals' management in Bogotá was aimed at recognizing the right to food as being supported by an institutional process where the issue of reducing hunger has become a firm purpose. School meals' program management was associated with the characteristics of its product, thereby affecting the program and the population's food and nutritional status; state management thus becomes another dimension of food security.

7 CFR 226.23 - Free and reduced-price meals.

Code of Federal Regulations, 2014 CFR

2014-01-01

... other descriptive material distributed to such persons, shall contain only the family-size income levels... to these levels are eligible for free or reduced price meals. Such forms and descriptive materials... evaluate, fund, or determine benefits for their programs; auditors for program reviews; and law enforcement...

Middle school student perceptions of school lunch following revised federal school meal guidelines

USDA-ARS?s Scientific Manuscript database

This study assessed student perceptions of school meals under the new federal meal patterns for the National School Lunch Program (NSLP). Student feedback is instrumental in developing strategies to increase and maintain NSLP participation, satisfaction, and ultimately provide students with a health...

Body Mass Index and Sociodemographic Predictors of School Lunch Purchase Behavior during a Year-Long Environmental Intervention in Middle School.

PubMed

Greece, Jacey A; Kratze, Alyssa; DeJong, William; Cozier, Yvette C; Quatromoni, Paula A

2015-06-10

Modifying the school food environment is on the national agenda as one strategy to improve the nutritional quality of children's diets. Because few environmental-level interventions have been rigorously evaluated, the evidence base to inform programs and policies is limited. Of concern is the impact that changes to cafeteria offerings will have on participation in school meal programs. This study evaluates school lunch participation in the setting of a year-long middle school cafeteria intervention by examining the association between body mass index (BMI), sociodemographics, and the purchases of school lunch meals. IMOVE meals were healthier choices that met stringent nutritional criteria and were offered alongside standard lunch meals. Students who were overweight had a significantly higher purchase rate for both types of meals compared to those with a healthy BMI. Non-white race, younger age, being male, and low-income status were also significantly associated with participation in school lunch. Results indicate that nutritionally vulnerable students participate in school lunch and are equally likely to buy healthy alternatives or standard meals. This behavioral observation has important implications for school foodservice programs and policies. These results are timely given recent federal legislation to improve the school food environment to influence students' food choice behaviors.

Body Mass Index and Sociodemographic Predictors of School Lunch Purchase Behavior during a Year-Long Environmental Intervention in Middle School

PubMed Central

Greece, Jacey A.; Kratze, Alyssa; DeJong, William; Cozier, Yvette C.; Quatromoni, Paula A.

2015-01-01

Modifying the school food environment is on the national agenda as one strategy to improve the nutritional quality of children’s diets. Because few environmental-level interventions have been rigorously evaluated, the evidence base to inform programs and policies is limited. Of concern is the impact that changes to cafeteria offerings will have on participation in school meal programs. This study evaluates school lunch participation in the setting of a year-long middle school cafeteria intervention by examining the association between body mass index (BMI), sociodemographics, and the purchases of school lunch meals. IMOVE meals were healthier choices that met stringent nutritional criteria and were offered alongside standard lunch meals. Students who were overweight had a significantly higher purchase rate for both types of meals compared to those with a healthy BMI. Non-white race, younger age, being male, and low-income status were also significantly associated with participation in school lunch. Results indicate that nutritionally vulnerable students participate in school lunch and are equally likely to buy healthy alternatives or standard meals. This behavioral observation has important implications for school foodservice programs and policies. These results are timely given recent federal legislation to improve the school food environment to influence students’ food choice behaviors. PMID:26067683

Food service programme for promoting healthy nutrition among medical cadets of Phramongkutklao College of Medicine: a preliminary study.

PubMed

Viravathana, Nantaporn

2005-11-01

To evaluate the patterns of food services and to determine the kinds and frequencies of food items served to the medical cadets. Menu records of the meals served to the medical cadets at a mess hall of Phramongkutklao College of Medicine were retrospectively reviewed, covering the period of one month of the academic year 2004. The menus were analysed using descriptive statistics. Sixty-five medical cadets participated in the food service programme by setting their own menus. The programme provided three main meals a day. In August, the studied month, it was found that some selected menus were not suitable. Only two types of foods of carbohydrate sources were used. The predominant one was milled rice (87 meals or 93.5%). At least 5 meals (5.4%) did not serve vegetables at all. As for fresh fruits, up to 16 days (51.6%) they were not served. The food service programme is a strength point for promoting healthy nutrition to medical cadets in this setting. Involvement of medical cadets by setting up their own menus can reflect very clearly undesirable eating habits. Thus, appropriate involvement of medical cadets can be a good means to help them acquire knowledge and skills in healthy nutrition practices.

Nutrition knowledge of rural older populations: can congregate meal site participants manage their own diets?

PubMed

Thomas, Lionel; Almanza, Barbara; Ghiselli, Richard

2010-07-01

Congregate meal sites were funded to assist socioeconomically disadvantaged, rural older individuals in improving their health-related practices. Although the participants in the program are largely female, the meals are designed to meet one third of the daily caloric intake of a 70-year-old male, and to satisfy his recommended dietary allowances for total fat, fiber, calcium, and sodium. The actual percentage of the required nutrient intake contributed by meals served at congregate sites is indefinite. Moreover, the ability of congregate meal participants to manage their diets and their receptiveness to helpful nutrition information in that regard is unknown. Our objective was to promote nutritional knowledge in economically disadvantaged, rural older participants by studying its impact on their ability to benefit from congregate meal programs. We used a test, intervention, retest methodology to examine the effect of short-term nutrition interventions on congregate meal site participants' nutrition knowledge. The objective was to determine the participants' potential for managing their own diets (e.g., their ability to determine what diet behaviors are appropriate for specific chronic conditions). We found that while congregate meal site participants have knowledge of nutrition recommendations, their ability to apply this information in helping themselves to prevent or control their chronic conditions remains in question.

Celiac disease and school food service in Piedmont Region: Evaluation of gluten-free meal.

PubMed

Bioletti, L; Capuano, M T; Vietti, F; Cesari, L; Emma, L; Leggio, K; Fransos, L; Marzullo, A; Ropolo, S; Strumia, C

2016-01-01

The Law 123/2005 recognizes celiac disease as a social disease and so Ministry of Public Health annually allocates specific resources to Regions for managing gluten-free meals in school canteens. Therefore in 2009 Piedmont Region approved a specific project, in collaboration with Food Hygiene and Nutrition Department (SIAN) of several ASL (Local Health Authority), including ASL TO3 as regional leader, and the "Italian Celiac Association - Piedmont and Valle d'Aosta". This project was intended to facilitate the natural integration of celiac people in social life. A retrospective analysis of data has been carried out to assess the management of gluten- free meal of school food services in Piedmont Region in 2010. Furthermore the intervention efficacy has been evaluated comparing the critical points observed in 2010 and 2012. The object of the study includes primary and secondary schools that have provided gluten-free food service in Piedmont Region. These school were examined by SIAN staff. (the examination included the check of hygienic aspects and qualitative assessment of the meal). The data were collected using the same checklist throughout the region. All data were included in the unified regional system ("Reteunitaria"). The results show that 29% of the sampled schools (277) are acceptable in all eight sections (supply, storage, process analysis, equipment check, packaging and transport, distribution of meals, self-control plan and qualitative assessment), whereas 71% are inadequate for at least one of the profiles (60% does not perform the qualitative valuation of service) and in 18% of schools three to seven insufficiencies are observed. Correlations between the number of total insufficiencies and the most critical sections of the check list were performed (with lower scores in "good") such as process analysis, distribution of meals, self-control plan and qualitative assessment. The analysis process has achieved a high score in the field of deficiency for at least 3 parameters. Schools with a good self-control plan have a significant correlation with schools suitable for the analysis process, instead schools appeared insufficient in the process analysis have an increased chance of being insufficient also in the distribution of meals. The schools that provide a transported meal (municipalities highly populated, generally) have many differences in distribution of meals respect schools that prepare food in the school kitchen. In fact, 88% of school that provide a transported meal achieved an appropriate score in distribution of meals section and collected fewer failures in overall assessment than the others. 120 structures are included in the indirect comparison between the checklist's sections with criticisms, during years 2010 and 2012: in 2010 32% of schools were recorded acceptable in all of the eight sections of the checklist and in 2012 this percentage rose to 54%. An improvement can be observed in all areas, but a statistical significant result do not turn out. Data show that carry on the control activities of production of gluten free meal in school canteens would be appropriate. Actions focused on improving the methods of preparing meal without gluten were recommended, especially in under populated municipalities with school kitchen on site. The constant presence of ASL staff in school has promoted important changes: cultural change and about the management of allergy and food intolerance. An improvement can be observed: a transition from a suspicion about "special diet" management to an appropriate and responsible management of meals for children and young people suffering from this specific condition.

7 CFR 226.10 - Program payment procedures.

Code of Federal Regulations, 2011 CFR

2011-01-01

... or reduced-price meals or are title XX beneficiaries. However, children who only receive at-risk afterschool snacks and/or at-risk afterschool meals must not be considered in determining this eligibility... less) that documents that at least 25 percent are eligible for free or reduced-price meals or are title...

7 CFR 245.11 - Action by State agencies and FNSROs.

Code of Federal Regulations, 2010 CFR

2010-01-01

..., DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS... eligible for free school meals. (h) The State agency shall take action to ensure the proper implementation... return to standard eligibility determination and meal counting procedures or apply for an extension under...

Preliminary Report on the Feasibility of Computer Matching in the National School Lunch Program. Nutrition Assistance Program Report Series. Report No. CN-05-PDM.

ERIC Educational Resources Information Center

Cole, Nancy; Logan, Christopher

2005-01-01

The USDA provides reimbursement for meals served under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) to millions of children each school day. Children in families with income at or below 130 percent of the Federal poverty level are eligible for free meals, and children in families with income between 130 and 185…

Operating School Meal Programs in Rural Districts: Challenges and Solutions

ERIC Educational Resources Information Center

Hoffman, Vanessa; Srinivasan, Mithuna; Levin, Madeleine; Scarmo, Stephanie

2018-01-01

Purpose/Objectives: The goal of this study was to explore unique issues that rural school nutrition professionals face in operating successful school meal programs, and their strategies for overcoming those barriers. Methods: This study was conducted through 10 key informant interviews and three focus groups with rural school nutrition…

What People Eat--A Chemistry Program Based on Nutrition

ERIC Educational Resources Information Center

Raw, Isaias; And Others

1975-01-01

Describes a chemistry curriculum for college freshmen that uses laboratory study of the chemical composition of meals eaten by students as the central activity from which theoretical and practical learning are derived. Presents a meal analysis flow diagram and a table of concepts included in the program. (GS)

Utilizing a Meals on Wheels program to teach falls risk assessment to medical students.

PubMed

Demons, Jamehl L; Chenna, Swapna; Callahan, Kathryn E; Davis, Brooke L; Kearsley, Linda; Sink, Kaycee M; Watkins, Franklin S; Williamson, Jeff D; Atkinson, Hal H

2014-01-01

Falls are a critical public health issue for older adults, and falls risk assessment is an expected competency for medical students. The aim of this study was to design an innovative method to teach falls risk assessment using community-based resources and limited geriatrics faculty. The authors developed a Fall Prevention Program through a partnership with Meals-on-Wheels (MOW). A 3rd-year medical student accompanies a MOW client services associate to a client's home and performs a falls risk assessment including history of falls, fear of falling, medication review, visual acuity, a Get Up and Go test, a Mini-Cog, and a home safety evaluation, reviewed in a small group session with a faculty member. During the 2010 academic year, 110 students completed the in-home falls risk assessment, rating it highly. One year later, 63 students voluntarily completed a retrospective pre/postsurvey, and the proportion of students reporting moderate to very high confidence in performing falls risk assessments increased from 30.6% to 87.3% (p < .001). Students also reported using most of the skills learned in subsequent clerkships. A single educational intervention in the MOW program effectively addressed geriatrics competencies with minimal faculty effort and could be adopted by many medical schools.

Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools.

PubMed

Ahn, Sohyun; Park, Seoyun; Kim, Jin Nam; Han, Sung Nim; Jeong, Soo Bin; Kim, Hye-Kyeong

2013-02-01

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

School Meal Programs: More Systematic Development of Specifications Could Improve the Safety of Foods Purchased through USDA's Commodity Program. Report to the Ranking Member, Committee on Education and the Workforce, House of Representatives. GAO-11-376

ERIC Educational Resources Information Center

Shames, Lisa

2011-01-01

Through its commodity program, the U.S. Department of Agriculture (USDA) provides commodity foods at no cost to schools taking part in the national school meals programs. Commodities include raw ground beef, cheese, poultry, and fresh produce. Like federal food safety agencies, the commodity program has taken steps designed to reduce microbial…

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

PubMed

Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie

2017-08-01

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. 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. 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. 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. © 2017, American School Health Association.

Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost.

PubMed

McCray, Sally; Maunder, Kirsty; Krikowa, Renee; MacKenzie-Shalders, Kristen

2018-02-01

Room service is a foodservice model that has been increasingly implemented across health care facilities in an effort to improve patient satisfaction and reduce food waste. In 2013, Mater Private Hospital Brisbane, Australia, was the first hospital in Australia to implement room service, with the aim of improving patient nutrition care and reducing costs. The aim of this study was to comprehensively evaluate the nutritional intake, plate waste, patient satisfaction, and patient meal costs of room service compared to a traditional foodservice model. A retrospective analysis of quality-assurance data audits was undertaken to assess patient nutritional intake between a facility utilizing a traditional foodservice model and a facility utilizing room service and in a pre-post study design to assess plate waste, patient satisfaction, and patient meal costs before and after the room service implementation. Audit data were collected for eligible adult inpatients in Mater Private Hospital Brisbane and Mater Hospital Brisbane, Australia, between July 2012 and May 2015. The primary outcome measures were nutritional intake, plate waste, patient satisfaction, and patient meal costs. Independent samples t-tests and χ 2 analyses were conducted between pre and post data for continuous data and categorical data, respectively. Pearson χ 2 analysis of count data for sex and reasons for plate waste for data with counts more than five was used to determine asymptotic (two-sided) significance and n-1 χ 2 used for the plate waste analysis. Significance was assessed at P<0.05. This study reported an increased nutritional intake, improved patient satisfaction, and reduced plate waste and patient meal costs with room service compared to a traditional foodservice model. Comparison of nutritional intake between a traditional foodservice model (n=85) and room service (n=63) showed statistically significant increases with room service in both energy (1,306 kcal/day vs 1,588 kcal/day; P=0.005) and protein (52 g/day vs 66 g/day, P=0.003) intake, as well as energy and protein intake as a percentage of requirements (63% vs 75%; P=0.024 and 65% vs 85%; P=0.011, respectively). Total mean plate waste decreased from 29% (traditional foodservice model) to 12% (room service) (P<0.001). Patient satisfaction ratings indicated improvement with room service across all Press Ganey meal scores: 68th to 86th percentile overall; 64th to 95th percentile for "quality of food"; and 60th to 99th percentile for "flavor of food." Evaluated during comparable times of the year, patient meal costs decreased by 15% with room service. A patient-centered foodservice model, such as room service, can improve patient nutritional intake and enhance patient satisfaction in a budget constrained health care environment. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Position of the Academy of Nutrition and Dietetics, Society for Nutrition Education and Behavior, and School Nutrition Association: Comprehensive Nutrition Programs and Services in Schools.

PubMed

Hayes, Dayle; Contento, Isobel R; Weekly, Carol

2018-05-01

It is the position of the Academy of Nutrition and Dietetics, School Nutrition Association, and Society for Nutrition Education and Behavior that comprehensive, integrated nutrition programs in preschool through high school are essential to improve the health, nutritional status, and academic performance of our nation's children. Through the continued use of multidisciplinary teams, local school needs will be better identified and addressed within updated wellness policies. Updated nutrition standards are providing students with a wider variety of fruits, vegetables, and whole grains, while limiting sodium, calories, and saturated fat. Millions of students enjoy school meals every day in the US, with the majority of these served to children who are eligible for free and reduced-priced meals. To maximize impact, the Academy, School Nutrition Association, and Society for Nutrition Education and Behavior recommend specific strategies in the following key areas: food and nutrition services available throughout the school campus, nutrition initiatives such as farm to school and school gardens, wellness policies, nutrition education and promotion, food and beverage marketing at school, and consideration of roles and responsibilities. It is the position of the Academy of Nutrition and Dietetics, School Nutrition Association, and Society for Nutrition Education and Behavior that comprehensive, integrated nutrition programs in preschool through high school are essential to improve the health, nutritional status, and academic performance of our nation's children. To maximize impact, the Academy, School Nutrition Association, and Society for Nutrition Education and Behavior recommend specific strategies in the following key areas: food and nutrition services available throughout the school campus; nutrition initiatives such as farm to school and school gardens; wellness policies; nutrition education and promotion; food and beverage marketing at school; and consideration of roles and responsibilities. Copyright © 2018 The Academy of Nutrition and Dietetics, the Society for Nutrition Education and Behavior, and School Nutrition Association. Published by Elsevier Inc. All rights reserved.

Position of the American Dietetic Association, American Society for Nutrition, and Society for Nutrition Education: Food and nutrition programs for community-residing older adults.

PubMed

Kamp, Barbara J; Wellman, Nancy S; Russell, Carlene

2010-03-01

Given the federal cost-containment policy to rebalance long-term care away from nursing homes to home- and community-based services, it is the position of the American Dietetic Association, the American Society for Nutrition, and the Society for Nutrition Education that all older adults should have access to food and nutrition programs that ensure the availability of safe, adequate food to promote optimal nutritional status. Appropriate food and nutrition programs include adequately funded food assistance and meal programs, nutrition education, screening, assessment, counseling, therapy, monitoring, evaluation, and outcomes documentation to ensure more healthful aging. The growing number of older adults, the health care focus on prevention, and the global economic situation accentuate the fundamental need for these programs. Yet far too often food and nutrition programs are disregarded or taken for granted. Growing older generally increases nutritional risk. Illnesses and chronic diseases; physical, cognitive, and social challenges; racial, ethnic, and linguistic differences; and low socioeconomic status can further complicate a situation. The beneficial effects of nutrition for health promotion, risk reduction, and disease management need emphasis. Although many older adults are enjoying longer and more healthful lives in their own homes, others, especially those with health disparities and poor nutritional status, would benefit from greater access to food and nutrition programs and services. Food and nutrition practitioners can play a major role in promoting universal access and integrating food and nutrition programs and nutrition services into home- and community-based services.

Culinary Grief Therapy: Cooking for One Series.

PubMed

Nickrand, Heather L; Brock, Cara M

2017-02-01

Although loss of loved ones is a universal experience, individuals who experience this loss grieve in different ways. Complicated grief involves the development of trauma symptoms, such as flashbacks, anxiety, and fear associated with daily activities after a death that disrupts the healthy grieving process. Daily activities such as eating, meal planning, grocery shopping, managing finances, and household maintenance can become painful and isolating for those experiencing complicated grief. Cognitive behavioral therapy is used to address irrational beliefs, feelings of depression or anger, and avoidance or numbing behaviors with a goal of leading the individual to adapting to a life, which no longer includes the lost loved one. As part of the bereavement counseling program in a hospice, a need was identified in individuals who had lost loved ones and were having difficulty with adjusting to meal planning, grocery shopping, and cooking for one. To address this need for grief counseling centered on meal planning, grocery shopping, meal preparations, and eating meals alone, "Culinary Grief Therapy: Cooking for One Series" was developed with a local Culinary Arts Program. Partnering with a local community college culinary arts program, the Cooking for One Series provides an interactive venue for cognitive behavioral therapy centered on meal planning and meal times. Along with demonstrations and hands-on experiences, participants are engaged in bereavement counseling with hospice staff. Initial reactions to Culinary Grief Therapy have been positive. Many attendees have participated in multiple workshops, and the number of participants grows for each offering. Culinary Grief Therapy is a novel approach to the needs of those experiencing the loss of a loved one and may reduce or prevent complicated grief associated with meal planning, grocery shopping, and cooking for one.

7 CFR 245.10 - Action by local educational agencies.

Code of Federal Regulations, 2010 CFR

2010-01-01

... for any meals or milk served until such time as the local educational agency's free and reduced price..., DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS... behalf for free and reduced price meals or for free milk; (2) An assurance that for children who are not...

7 CFR 210.7 - Reimbursement for school food authorities.

Code of Federal Regulations, 2010 CFR

2010-01-01

... provisions of § 210.8(c), such payments may be made for lunches and meal supplements served in accordance... National School Lunch and Commodity School Programs. Reimbursement payments shall also be made for meal... rates. At the beginning of each school year, State agencies shall establish the per meal rates of...

7 CFR 245.10 - Action by local educational agencies.

Code of Federal Regulations, 2011 CFR

2011-01-01

... for any meals or milk served until such time as the local educational agency's free and reduced price..., DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS... behalf for free and reduced price meals or for free milk; (2) An assurance that for children who are not...

7 CFR 210.7 - Reimbursement for school food authorities.

Code of Federal Regulations, 2011 CFR

2011-01-01

... provisions of § 210.8(c), such payments may be made for lunches and meal supplements served in accordance... National School Lunch and Commodity School Programs. Reimbursement payments shall also be made for meal... rates. At the beginning of each school year, State agencies shall establish the per meal rates of...

7 CFR 226.10 - Program payment procedures.

Code of Federal Regulations, 2010 CFR

2010-01-01

... or reduced-price meals or are title XX beneficiaries. However, children who only participate in the..., whichever is less) that documents that at least 25 percent are eligible for free or reduced-price meals or..., whichever is less) during the claim month were eligible for free or reduced-price meals or were title XX...

76 FR 13339 - Agency Information Collection Activities: Proposed Collection; Comment Request-Child and Adult...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-11

... FDCHs during the time period(s) for which the meals/snacks were claimed. Generate the data required for... visits to FDCHs during scheduled meal times. Based on the findings from the feasibility evaluation, FNS...: Proposed Collection; Comment Request--Child and Adult Care Food Program Improper Payments Meal Claims...

Nutrition and Meal Planning in Child-Care Programs: A Practical Guide.

ERIC Educational Resources Information Center

Edelstein, Sari

Designed to assist child care center managers in planning nutritious meals for children in centers or licensed home day care programs, this guide presents information on the nutritional requirements of infants and children, sample menus for child care centers, and resources for further information. The first part of the guide details the…

78 FR 40625 - Nutrition Standards in the National School Lunch and School Breakfast Programs; Approval of...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-08

... Monitoring Branch, Child Nutrition Division, 3101 Park Center Drive, Alexandria, VA 22302. SUPPLEMENTARY... in meals; and meet the nutrition needs of school children within their calorie requirements. These improvements to the school meal programs, largely based on recommendations made by the Institute of Medicine of...

Low-Income Students and School Meal Programs in California. Technical Appendices

ERIC Educational Resources Information Center

Danielson, Caroline

2015-01-01

These technical appendices are intended to accompany the study, "Low-Income Students and School Meal Programs in California." Two appendices are included. Appendix A provides tables detailing: (1) the variables included in the main models and the datasets(s) used to construct each; (2) observations in each dataset and categorizes them…

The Impact of Chile's School Feeding Program on Education Outcomes

ERIC Educational Resources Information Center

McEwan, Patrick J.

2013-01-01

Chile operates one of the oldest and largest school feeding programs in Latin America, targeting higher-calorie meals to relatively poorer schools. This paper evaluates the impact of higher-calorie meals on the education outcomes of public, rural schools and their students. It applies a regression-discontinuity design to administrative data,…

Healthy Start: a comprehensive health education program for preschool children.

PubMed

Williams, C L; Squillace, M M; Bollella, M C; Brotanek, J; Campanaro, L; D'Agostino, C; Pfau, J; Sprance, L; Strobino, B A; Spark, A; Boccio, L

1998-01-01

Healthy Start is a 3-year demonstration and education research project designed to evaluate the effectiveness of a multidimensional cardiovascular (CV) risk reduction intervention in preschool centers over a 3-year period of time. Two primary interventions are employed. The first is the preschool food service intervention program designed to reduce the total fat in preschool meals and snacks to less than 30% of calories and reduce the saturated fat to less than 10% of calories. The second major intervention is a comprehensive preschool health education curriculum, focused heavily on nutrition. Effectiveness of the intervention will be determined through evaluation of changes in dietary intake of preschool children at school meals and snacks, especially with respect to intake of total and saturated fat. Evaluation of the education component will include assessment of program implementation by teachers, assessment of changes in nutrition knowledge by preschool children, and assessment of changes in home meals that children consume (total and saturated fat content). Blood cholesterol will be evaluated semiannually to evaluate changes that may be due to modification of dietary intake. Growth and body fatness will also be assessed. While substantial efforts have targeted CV risk reduction and health education for elementary school children, similar efforts aimed at preschool children have been lacking. The rationale for beginning CV risk reduction programs for preschool children is based upon the premise that risk factors for heart disease are prevalent by 3 years of age and tend to track over time, most commonly hypercholesterolemia and obesity, both related to nutrition. Since the behavioral antecedents for nutritional risk factors begin to be established very early in life, it is important to develop and evaluate new educational initiatives such as Healthy Start, aimed at the primary prevention of cardiovascular risk factors in preschool children. The purpose of this publication is to describe the rationale and methods for the Healthy Start project.

Farm to School and the Child Nutrition Act: Improving School Meals through Advocating Federal Support for Farm-to-School Programs. Program Results Report

ERIC Educational Resources Information Center

Wood, James

2011-01-01

From 2009 to 2010, the Community Food Security Coalition advocated for more federal support and funding for farm-to-school programs as Congress considered reauthorizing the Child Nutrition Act. Farm-to-school initiatives aim to improve the quality and healthfulness of student meals through the inclusion of more fresh fruits and vegetables provided…

21 CFR 520.1194 - Ivermectin meal.

Code of Federal Regulations, 2012 CFR

2012-04-01

... and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS ORAL DOSAGE FORM NEW ANIMAL DRUGS § 520.1194 Ivermectin meal. (a...; Large Mouth Stomach Worms (adults): Habronema muscae; Bots (oral and gastric stages): Gasterophilus spp...

Meals for the Elderly

NASA Technical Reports Server (NTRS)

1980-01-01

The aim of Skylab's multi-agency cooperative project was to make simple but nutritious space meals available to handicapped and otherwise homebound senior adults, unable to take advantage of existing meal programs sponsored by federal, state and private organizations. As a spinoff of Meal Systems for the Elderly, commercial food processing firms are now producing astronaut type meals for public distribution. Company offers variety of freeze dried foods which are reconstituted by addition of water, and "retort pouch" meals which need no reconstitution, only heating. The retort pouch is an innovative flexible package that combines the advantage of boil-in bag and metal can. Foods retain their flavor, minerals and vitamins can be stored without refrigeration and are lightweight for easy transportation.

NutriSonic web expert system for meal management and nutrition counseling with nutrient time-series analysis, e-food exchange and easy data transition.

PubMed

Hong, Soon-Myung; Cho, Jee-Ye; Lee, Jin-Hee; Kim, Gon; Kim, Min-Chan

2008-01-01

This study was conducted to develop the NutriSonic Web Expert System for Meal Management and Nutrition Counseling with Analysis of User's Nutritive Changes of selected days and food exchange information with easy data transition. This program manipulates a food, menu and meal and search database that has been developed. Also, the system provides a function to check the user's nutritive change of selected days. Users can select a recommended general and therapeutic menu using this system. NutriSonic can analyze nutrients and e-food exchange ("e" means the food exchange data base calculated by a computer program) in menus and meals. The expert can insert and store a meal database and generate the synthetic information of age, sex and therapeutic purpose of disease. With investigation and analysis of the user's needs, the meal planning program on the internet has been continuously developed. Users are able to follow up their nutritive changes with nutrient information and ratio of 3 major energy nutrients. Also, users can download another data format like Excel files (.xls) for analysis and verify their nutrient time-series analysis. The results of analysis are presented quickly and accurately. Therefore it can be used by not only usual people, but also by dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the NutriSonic Web Expert System can be useful for nutrition education, nutrition counseling and expert meal management.

Controlling the Intake of Calories With the Intake of Food

PubMed Central

Broomes, E. L. C.

1987-01-01

The author presents a dietary program for weight reduction based not on the substitution of a low calorie meal for a high calorie meal, but on the pre-meal ingestion of low calorie bulk beverages that are pleasant to taste and space filling, thereby compromising the capacity of the stomach to accommodate much of the higher calorie foods of the regular meals. This method makes any form of fasting unnecessary, as the intake of calories is already limited. Because of this method, few changes need to be made in food selection for regular meals. PMID:3508220

3 CFR 8583 - Proclamation 8583 of October 8, 2010. National School Lunch Week, 2010

Code of Federal Regulations, 2011 CFR

2011-01-01

... people to have access to safe, balanced, and affordable meals at school. It has also supported their... serving meals that will contribute to the health and well-being of a new generation. With more than 31... quality in school food, participation in meal programs, physical activity, and nutrition education—all key...

Health on the Menu.

ERIC Educational Resources Information Center

Bushweller, Kevin

1994-01-01

Pending federal legislation would require that school meals meet federal dietary guidelines. However, food service directors and nutritionists see other obstacles to improving the nutritional content of school meals such as government red tape, costs, and difficulty in changing people's tastes. Hundreds of schools, usually in affluent communities,…

Factors Associated with School Meal Participation and the Relationship between Different Participation Measures. Final Report

ERIC Educational Resources Information Center

Moore, Quinn; Hulsey, Lara; Ponza, Michael

2009-01-01

This report investigates three important aspects of National School Lunch Program (NSLP) and School Breakfast Program (SBP) participation using recently collected data on a large, nationally representative sample of students certified for free and reduced-price meals during the 2005-2006 school year. First, we examine the factors that influence…

Perspectives and Future Directions Concerning Fresh, Whole Foods in Montana School Nutrition Programs

ERIC Educational Resources Information Center

Stephens, Lacy; Byker Shanks, Carmen J.; Roth, Aubree; Bark, Katie

2015-01-01

Purpose/Objectives: To meet new USDA school meal standards, school nutrition programs may need to transition from a "heat and serve" meal preparation approach to increased scratch cooking and use of fresh, whole foods. This study aims to assess the attitudes, motivations, and barriers for Montana school nutrition professionals and key…

Low-Income Students and School Meal Programs in California

ERIC Educational Resources Information Center

Danielson, Caroline

2015-01-01

School nutrition programs help improve nutrition among vulnerable children. In so doing, they help build a better future for these children and the state. Now that California is implementing the Local Control Funding Formula (LCFF), there is additional reason to make sure all students who are eligible for free or low-cost meals enroll in these…

Meals Plus Program--An Innovative Approach for Providing Local Produce to Meals on Wheels Clients

ERIC Educational Resources Information Center

Wagner, Katie

2016-01-01

Extension programming often strives to achieve maximum impact on a minimum budget, but when it comes to sourcing local produce, asking farmers to donate sellable commodity can result in a dip into their profits. By connecting community partners, Extension can facilitate collaborations that work in the favor of all participating parties and…

School Foodservice Costs: Location Matters. Economic Research Report Number 117

ERIC Educational Resources Information Center

Ollinger, Michael; Ralston, Katherine; Guthrie, Joanne

2011-01-01

Over 42 million meals--31.2 million lunches and 11 million breakfasts--were served on a typical school day in fiscal year 2009 to children through USDA's National School Lunch and School Breakfast Programs. School food authorities (SFAs) operate local school feeding programs and deliver the meals to the schools. SFAs must serve appealing,…

7 CFR 226.4 - Payments to States and use of funds.

Code of Federal Regulations, 2011 CFR

2011-01-01

... lunches under section 11 of the National School Lunch Act; (7) The number of snacks served in the Program... reduced-price school meals enrolled in institutions by 2.75 cents; (8) The number of snacks served in the... school meals enrolled in institutions by 30 cents; (9) The number of snacks served in the Program within...

7 CFR Appendix A to Part 226 - Alternate Foods for Meals

Code of Federal Regulations, 2010 CFR

2010-01-01

... used in the Child and Adult Care Food Program? 1. An alternate protein product used in meals planned..., manufacturers should provide information on: (1) The amount by weight of dry alternate protein product in the... meat alternates. B. How are alternate protein products used in the Child and Adult Care Food Program? 1...

7 CFR Appendix A to Part 226 - Alternate Foods for Meals

Code of Federal Regulations, 2013 CFR

2013-01-01

... used in the Child and Adult Care Food Program? 1. An alternate protein product used in meals planned..., manufacturers should provide information on: (1) The amount by weight of dry alternate protein product in the... meat alternates. B. How are alternate protein products used in the Child and Adult Care Food Program? 1...

7 CFR Appendix A to Part 226 - Alternate Foods for Meals

Code of Federal Regulations, 2012 CFR

2012-01-01

... used in the Child and Adult Care Food Program? 1. An alternate protein product used in meals planned..., manufacturers should provide information on: (1) The amount by weight of dry alternate protein product in the... meat alternates. B. How are alternate protein products used in the Child and Adult Care Food Program? 1...

7 CFR Appendix A to Part 226 - Alternate Foods for Meals

Code of Federal Regulations, 2011 CFR

2011-01-01

... used in the Child and Adult Care Food Program? 1. An alternate protein product used in meals planned..., manufacturers should provide information on: (1) The amount by weight of dry alternate protein product in the... meat alternates. B. How are alternate protein products used in the Child and Adult Care Food Program? 1...

7 CFR Appendix A to Part 226 - Alternate Foods for Meals

Code of Federal Regulations, 2014 CFR

2014-01-01

... used in the Child and Adult Care Food Program? 1. An alternate protein product used in meals planned..., manufacturers should provide information on: (1) The amount by weight of dry alternate protein product in the... meat alternates. B. How are alternate protein products used in the Child and Adult Care Food Program? 1...

Simplified Buying Guide, 1992 Edition. California Child and Adult Care Food Program.

ERIC Educational Resources Information Center

California State Dept. of Education, Sacramento.

This guidebook provides a combination of guidance and policy information that will help California sponsors to plan, purchase, prepare, and serve nutritious meals and snacks that comply with the Child and Adult Care Food Program (CACFP) meal pattern requirements. Sections 1 through 4 list foods that may be used for the meat/meat alternate,…

Audit of healthy lifestyle behaviors among patients with diabetes and hypertension attending ambulatory health care services in the United Arab Emirates.

PubMed

Baynouna, Latifa Mohammed; Neglekerke, Nico J D; Ali, Habiba E; ZeinAlDeen, Sana M; Al Ameri, Thuraya A

2014-12-01

Knowledge is limited on healthy lifestyle behaviors and their associations with glycemic and blood pressure control among patients with diabetes and hypertension in the United Arab Emirates (UAE). To examine healthy lifestyle behaviors and their associations with glycemic and blood pressure control among patients with hypertension and diabetes, and improvement after the implementation of an intervention in a Chronic Disease Program. All patients with diabetes or hypertension attending seven primary health care centers in Al Ain, UAE during a designated three-week period in July and August 2009. Nurses conducted an audit of patients' adherence to health lifestyle behaviors related to meal planning, smoking, exercise, blood glucose and blood pressure monitoring at home, and foot and eye exams in the Chronic Disease Program clinics after a self-management intervention. A perceived knowledge score and discussion scores (based on the frequency the patients discuss diabetes and hypertension management issues with their providers) were calculated. Data were analyzed using linear regression and odds ratios. Patients reported acceptable rates of adherence to healthy lifestyle behaviors, including a low smoking rate (6% in males), following a meal plan and exercising (88.6% and 78.7%, respectively). Among patients with diabetes, 59% tested their blood glucose levels at least once a week compared to only 15.3% of those with hypertension monitoring their blood pressure levels at home. Only 33% of the participants were following the current physical activity recommendations. Healthy lifestyle behaviors fell into the following clusters: meal planning with exercise (odds ratio (OR): 8.9 [3.3-23.7]), meal planning with foot exams (OR: 10.6 [3.4-32.9]) and exercising and foot exams (OR: 5.2 [1.9-14.2]). This practice-based audit provides an essential assessment for future interventions to improve adherence to healthy life style behaviors among patients with diabetes and hypertension attending primary health clinics in the UAE. © The Author(s) 2014.

Effect of meal environment on diet quality rating.

PubMed

Woodruff, Sarah J; Hanning, Rhona M

2009-01-01

Family meals have been associated with improved dietary quality in children and adolescents, and yet very little is known about family meals beyond their frequency. Specific aspects of the breakfast, lunch, and dinner meal environments were described and compared, and the associations with overall diet quality were investigated. Data on food intake and meal environments were obtained in northern Ontario, southern Ontario, and Nova Scotia grades six, seven, and eight classrooms over the 2005 to 2006 school year. Specific aspects of the meal environments described were where the meal was consumed, with whom participants consumed each meal, who prepared the meal, and where the food was originally purchased. Diet quality was assessed using the Canadian version of the Healthy Eating Index. Cluster K-means procedures were used to classify into groups observations about the four meal environment variables. Three, eight, and six clusters of meal environments were identified for breakfast, lunch, and dinner, respectively. Diet quality was negatively associated with consuming/ purchasing meals outside the home, and with skipping breakfast, lunch, and/or dinner. Results have immediate relevance for family-based and/or school programs and policies aimed at educating and feeding children and adolescents.

A Holistic Approach to Healthy School Meals: "How Hopkins High School Looked Beyond its Cafeteria when it Changed Meal Service from Fast Food to Nutritional Food. IssueTrak": A CEFPI Brief on Educational Facility Issues

ERIC Educational Resources Information Center

Dufault, Timothy; Parsons, Meg

2006-01-01

The new cafeteria at Hopkins High School in Minnetonka, Minnesota is part restaurant, part study hall, part lounge area and part health-food store. From the beginning, the superintendent and food service leaders planned the facility to ensure that balanced diets with quickly prepared, but healthy, foods are offered to students to help them…

Associations between school meals offered through the National School Lunch Program and the School Breakfast Program and fruit and vegetable intake among ethnically diverse, low-income children.

PubMed

Robinson-O'Brien, Ramona; Burgess-Champoux, Teri; Haines, Jess; Hannan, Peter J; Neumark-Sztainer, Dianne

2010-10-01

Despite evidence in support of the health benefits associated with fruit and vegetable (FV) intake, national data indicate that FV consumption among school-aged children is below recommended levels, particularly among low-income children. School meals offered through the School Breakfast Program and National School Lunch Program can provide an important contribution to child FV intake. This study examines the proportion of fruits and vegetables consumed from school meals programs among ethnically diverse, low socioeconomic status children. Participants (n = 103) included fourth to sixth grade boys and girls from 4 urban elementary schools in St. Paul, Minnesota serving primarily low-income populations. Research staff interviewed children during school hours and recorded dietary intake via 24-hour recall. Analysis included descriptive statistics using cross tabulations and means. Average reported mean (SD) daily FV intake was 3.6 (2.5) servings, with 80% of children consuming fewer than 5 daily servings of FV. On average, children consumed over half of their daily FV intake within school. Children with low FV intake (<5 FV servings daily) consumed a higher proportion of their daily intake at school than children with higher FV intake (≥5 FV servings daily) (39% vs 59%; p = .002). Child FV intake is below recommended levels. School meals provide an important contribution to the daily FV intake among ethnically diverse, low socioeconomic status children, particularly among those with the lowest FV intake. School meals programs promoting FV intake within the school environment may provide an opportunity to encourage increased FV consumption. © 2010, American School Health Association.

The new federal school nutrition standards and meal patterns: Early evidence examining impact on student dietary behavior and the school food environment

USDA-ARS?s Scientific Manuscript database

The federally funded National School Breakfast and Lunch Programs (SBP, NSLP) enable participating school districts to provide breakfast and lunch meals to children, either for free or at a reduced price depending on eligibility, or at full price, depending on family income. The meals must meet nutr...

Travel Guide to Healthy School Meals: School Menu Planning to Meet Our Children's Nutritional Needs.

ERIC Educational Resources Information Center

Oregon State Dept. of Education, Salem.

In 1994, Congress passed the Healthy Meals for Healthy Americans Act, requiring that Child Nutrition Programs comply with the Dietary Guidelines for Americans and meet nutrient standards. In 1995, the U.S. Department of Agriculture (USDA) issued new regulations to define how the Dietary Guidelines would be applied to school meals, called the…

Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals

ERIC Educational Resources Information Center

Stephens, Lacy; Shanks, Carmen Byker; Roth, Aubree; Bark, Katie

2016-01-01

Purpose/Objectives: To meet new school meal guidelines, create meals that appeal to students, and promote positive food choices and health status among students, school nutrition programs are increasingly moving towards scratch cooking. This pilot research aimed to evaluate the outcomes of the Montana Cook Fresh Workshop, a culinary skills class…

Position of the American Dietetic Association, American Society for Nutrition, and Society for Nutrition Education: food and nutrition programs for community-residing older adults.

PubMed

Kamp, Barbara J; Wellman, Nancy S; Russell, Carlene

2010-01-01

Given the federal cost-containment policy to rebalance long-term care away from nursing homes to home- and community-based services, it is the position of the American Dietetic Association, the American Society for Nutrition, and the Society for Nutrition Education that all older adults should have access to food and nutrition programs that ensure the availability of safe, adequate food to promote optimal nutritional status. Appropriate food and nutrition programs include adequately funded food assistance and meal programs, nutrition education, screening, assessment, counseling, therapy, monitoring, evaluation, and outcomes documentation to ensure more healthful aging. The growing number of older adults, the health care focus on prevention, and the global economic situation accentuate the fundamental need for these programs. Yet far too often food and nutrition programs are disregarded or taken for granted. Growing older generally increases nutritional risk. Illnesses and chronic diseases; physical, cognitive, and social challenges; racial, ethnic, and linguistic differences; and low socioeconomic status can further complicate a situation. The beneficial effects of nutrition for health promotion, risk reduction, and disease management need emphasis. Although many older adults are enjoying longer and more healthful lives in their own homes, others, especially those with health disparities and poor nutritional status, would benefit from greater access to food and nutrition programs and services. Food and nutrition practitioners can play a major role in promoting universal access and integrating food and nutrition programs and nutrition services into home- and community-based services. Copyright 2010 The American Dietetic Association, the American Society for Nutrition, and the Society for Nutrition Education. Published by Elsevier Inc. All rights reserved.

Are school meals a viable and sustainable tool to improve the healthiness and sustainability of children´s diet and food consumption? A cross-national comparative perspective.

PubMed

Oostindjer, Marije; Aschemann-Witzel, Jessica; Wang, Qing; Skuland, Silje Elisabeth; Egelandsdal, Bjørg; Amdam, Gro V; Schjøll, Alexander; Pachucki, Mark C; Rozin, Paul; Stein, Jarrett; Lengard Almli, Valerie; Van Kleef, Ellen

2017-12-12

There is little agreement among governments, institutions, scientists and food activists as to how to best tackle the challenging issues of health and sustainability in the food sector. This essay discusses the potential of school meals as a platform to promote healthy and sustainable food behavior. School meal programs are of particular interest for improving public diet because they reach children at a population scale across socio-economic classes and for over a decade of their lives, and because food habits of children are more malleable than those of adults. Current research on the history and health implications of school meal programs is reviewed in a cross-national comparative framework, and arguments explored that speak for the need of a new developmental phase of school meals as an integrative learning platform for healthy and sustainable food behavior. Nutritional, social, practical, educational, economical, political, and cultural perspectives and challenges linked to the implementation of healthy and sustainable school meals are discussed. Finally, the need for long-term interventions and evaluations is highlighted and new research directions are proposed.

Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant.

PubMed

Anzman-Frasca, Stephanie; Braun, Abbey C; Ehrenberg, Sarah; Epstein, Leonard H; Gampp, April; Leone, Lucia A; Singh, Anita; Tauriello, Sara

2018-08-01

Children's consumption of restaurant foods is associated with higher energy intake and lower nutritional quality compared to foods prepared at home. The aim of this pilot study was to test whether an in-restaurant intervention promoting healthy children's meals (i.e. two meals that met nutrition recommendations and were thus healthier than typical children's meal offerings across leading restaurants) affected children's meal selection and intake. Families with 4-to-8-year-old children were recruited from one location of Anderson's Frozen Custard, a regional quick-service restaurant chain. Families were randomly assigned to return to the restaurant during an intervention or control period and were blinded to group assignment. All families received free meals. During the intervention period families also received placemats featuring two healthy "Kids' Meals of the Day" upon restaurant entry. After families finished dining, researchers recorded children's orders and collected leftovers for quantifying dietary intake via weighed plate waste. Poisson regression and chi-square tests were used to compare children's orders between study groups, and t-tests were used to test for differences in dietary intake among children ordering a promoted healthy entrée (main dish) versus those who did not. Fifty-eight families participated. Children who were exposed to the study placemats prior to ordering ordered a significantly greater number of healthy food components compared to controls (p = 0.03). Overall, in the intervention group, 21% of children ordered a healthy entrée or side dish, versus 7% of controls. Children who ordered one of the promoted healthy entrées consumed less saturated fat across the total meal compared to those who did not (p = 0.04). Manipulating the prominence of healthy choices in restaurants may shift children's meal selections. Future research should build on these initial promising results, aiming to increase the potency of the intervention to achieve more widespread effects. Copyright © 2018 Elsevier Inc. All rights reserved.

Free and Reduced-Price Meal Application and Income Verification Practices in School Nutrition Programs in the United States

ERIC Educational Resources Information Center

Kwon, Junehee; Lee, Yee Ming; Park, Eunhye; Wang, Yujia; Rushing, Keith

2017-01-01

Purpose/Objectives: This study assessed current practices and attitudes of school nutrition program (SNP) management staff regarding free and reduced-price (F-RP) meal application and verification in SNPs. Methods: Stratified, randomly selected 1,500 SNP management staff in 14 states received a link to an online questionnaire and/or a printed…

45 CFR Appendix A to Part 96 - Uniform Definitions of Services

Code of Federal Regulations, 2010 CFR

2010-10-01

...-hour day. Component services or activities may include opportunity for social interaction... activities for children, recreation, meals and snacks, transportation, health support services, social... those educational, comprehensive medical or social services or activities which enable individuals...

28 CFR 547.20 - Policy.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Administration BUREAU OF PRISONS, DEPARTMENT OF JUSTICE INSTITUTIONAL MANAGEMENT FOOD SERVICE Special Food or Meals § 547.20 Policy. The Bureau of Prisons is responsible for procuring and preparing any food or food...) through (c) of this section, the Bureau requires that special food or meals prepared for and/or served to...

Guidelines for Equipment To Prepare Healthy Meals.

ERIC Educational Resources Information Center

Nettles, Mary Frances; Carr, Deborah H.

The National Food Service Management Institute (NFSMI) has conducted a project to develop guidelines on the type of preparation equipment needed in school kitchens to produce meals that meet the nutrition standards of the Dietary Guidelines for Americans (DGA). The guidelines provide detailed descriptions of food preparation equipment items,…

29 CFR 552.102 - Live-in domestic service employees.

Code of Federal Regulations, 2014 CFR

2014-07-01

.... But this exemption does not excuse the employer from paying the live-in worker at the applicable... employee and the employer may exclude, by agreement between themselves, the amount of sleeping time, meal... relating to meals and sleeping) to be excluded from hours worked, the periods must be of sufficient...

21 CFR 573.540 - Hydrolyzed leather meal.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Hydrolyzed leather meal. 573.540 Section 573.540 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food...

21 CFR 573.540 - Hydrolyzed leather meal.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Hydrolyzed leather meal. 573.540 Section 573.540 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food...

21 CFR 573.540 - Hydrolyzed leather meal.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Hydrolyzed leather meal. 573.540 Section 573.540 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food...

21 CFR 573.540 - Hydrolyzed leather meal.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Hydrolyzed leather meal. 573.540 Section 573.540 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food...

21 CFR 573.540 - Hydrolyzed leather meal.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Hydrolyzed leather meal. 573.540 Section 573.540 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food...

Can schools save kids' palates? Cooking from scratch in schools--the greatest food service challenge of our time.

PubMed

Collins, Beth

2012-08-01

School District Food Service Departments are faced with the enormous task of feeding children in the United States up to two thirds of the meals that they consume during the week at school. The shift in food production since the 1970s produced a trend away from scratch-cooked foods and resulted in more meals created from processed foods. The United States has reached a tipping point where the health of the current generation is compromised by increasing health risks of diet-related disease. Schools have been identified as a critical environment in which there is an opportunity to effect change in what children eat. As a result, in the last 10 years, there has been a resurgence of interest in freshly prepared meals in schools. This article explores one chef’s transition from the private sector to the public sector and the experiences of working with school districts to successfully transform their school food service operations into a scratch cooking model.

Participants’ Perceptions of a Group Based Program Incorporating Hands-On Meal Preparation and Pedometer-Based Self-Monitoring in Type 2 Diabetes

PubMed Central

Dasgupta, Kaberi; Jarvandi, Soghra; De Civita, Mirella; Pillay, Sabrina; Hajna, Samantha; Gougeon, Rejeanne; Bader, Abeer; Da Costa, Deborah

2014-01-01

Background Nutrition education (portion sizes, balanced meals) is a cornerstone of diabetes management; however, moving from information to behavior change is challenging. Through a single arm intervention study, we recently demonstrated that combining education with group-based meal preparation training has measureable effects on weight, eating behaviour, and glycemic control in adults with type 2 diabetes. In the present study, we conducted an in-depth examination of participants’ perceptions of this strategy, through focus group discussion, to delineate effective elements of the strategy from participants’ perspectives. Methods Participants who had completed the nutrition education/meal preparation training program were invited to attend one of four focus group discussions. These were led by experienced facilitators and guided by questions addressing experiences during the intervention and their perceived impact. Audiotapes were transcribed and qualitative content analysis of transcripts was performed. We report herein themes that achieved saturation across the four discussions. Results Twenty-nine (80.6%, 29/36) attended a focus group discussion. The program elements perceived as effective by participants included the hands-on interactive learning approach to meal preparation, the grocery store tour, pedometer-based self-monitoring, experiencing the link between food consumption/physical activity and glucose changes during the program, and peer support. Discussants reported changes in eating and walking behaviour, greater confidence in ability to self-manage diabetes, reductions in glucose levels and/or need for glucose-lowering medications, and, in some cases, weight loss. Family members and friends were facilitators for some and barriers for others in terms of achieving health behavior changes. Conclusions Among adults with type 2 diabetes, a group based program that included hands-on meal preparation and pedometer-based self-monitoring was perceived as effective in conveying information, developing skills, building confidence, and changing health behaviors. PMID:25536068

Current Practices for Providing School Field Trip Meals: Perspectives of School Nutrition Managers and Teachers

ERIC Educational Resources Information Center

Sneed, Jeannie; Vaterlaus Patten, Emily

2015-01-01

Purpose/Objectives: The Healthy, Hunger Free Kids Act of 2010 extended the requirements for a school food safety program to wherever food is stored, prepared, or served, including meals for field trips. The purpose of this study was to determine what foods are used for field trip meals, how those foods are transported and stored, and what standard…

The Comfortable Cafeteria Program for Promoting Student Participation and Enjoyment: An Outcome Study

PubMed Central

Demirjian, Louise; Horvath, Frances; Doxsey, Lauri

2018-01-01

A mixed-methods design was used to explore the outcomes of a 6-wk, occupational therapist–led Comfortable Cafeteria program designed to build cafeteria supervisors’ and students’ capacity to create a positive mealtime environment so that all students can successfully participate in and enjoy a healthy meal and socialization with peers. Students whose scores were in the low and mid-range at the outset had statistically significant improvements in pretest–posttest visual analog scale ratings of participation and enjoyment. Cafeteria supervisors demonstrated statistically significant improvements in their perceptions of knowledge and skills to supervise and to encourage healthy eating. Qualitative findings add further insight into the program, suggesting that students learned prosocial values (e.g., being kind, helping others), supervisors actively encouraged positive social interaction, and occupational therapists enjoyed implementing the program and recognized positive supervisor and student changes as a result of integrating services in the cafeteria. PMID:29689174

Student Receptivity to New School Meal Offerings: Assessing Fruit and Vegetable Waste among Middle School Students in the Los Angeles Unified School District

PubMed Central

Gase, Lauren N.; McCarthy, William J.; Robles, Brenda; Kuo, Tony

2014-01-01

Objective We sought to characterize student receptivity to new menu offerings in the Los Angeles Unified School District by measuring the levels of fruit and vegetable waste after implementation of changes to the school lunch menu in fall 2011. Methods We measured waste at four randomly selected middle schools in the school district, using two sources: a) food prepared and left over after service (production waste); and b) food that was selected but not eaten by students (plate waste). Results 10.2% of fruit and 28.7% of vegetable items prepared at the four schools were left over after service. Plate waste data, collected from 2,228 students, suggest that many of them did not select fruit (31.5%) or vegetable (39.6%) items. Among students who did, many threw fruit and vegetable items away without eating a single bite. Conclusions Our findings suggest that fruit and vegetable waste was substantial and that additional work may be needed to increase student selection and consumption of fruit and vegetable offerings. Complementary interventions to increase the appeal of fruit and vegetable options may be needed to encourage student receptivity to these healthier items in the school meal program. PMID:24747044

Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District.

PubMed

Gase, Lauren N; McCarthy, William J; Robles, Brenda; Kuo, Tony

2014-10-01

We sought to characterize student receptivity to new menu offerings in the Los Angeles Unified School District by measuring the levels of fruit and vegetable waste after implementation of changes to the school lunch menu in fall 2011. We measured waste at four randomly selected middle schools in the school district, using two sources: a) food prepared and left over after service (production waste); and b) food that was selected but not eaten by students (plate waste). 10.2% of fruit and 28.7% of vegetable items prepared at the four schools were left over after service. Plate waste data, collected from 2228 students, suggest that many of them did not select fruit (31.5%) or vegetable (39.6%) items. Among students who did, many threw fruit and vegetable items away without eating a single bite. Our findings suggest that fruit and vegetable waste was substantial and that additional work may be needed to increase student selection and consumption of fruit and vegetable offerings. Complementary interventions to increase the appeal of fruit and vegetable options may be needed to encourage student receptivity to these healthier items in the school meal program. Copyright © 2014 Elsevier Inc. All rights reserved.

DoD Student Meal Program

DTIC Science & Technology

1983-10-11

Section 1408, "Defense Dependents’ Education Act of 1978," November 1, 1978 (42 U.S.C. 1769b, 1773, and 1789) "W b Title 42, United States Code, Section...83 1015.5 p. Ensures that student meal programs are conducted in a manner that minimizes interference with educational programs. q. Employs a food...34Eligibility Requirements for Education of Minor Dependents in Overseas Areas," July 8, 1982 (g) DoD Directive 5000.19, "Policies for the Management and

Direct Certification in the National School Lunch Program State Implementation Progress, School Year 2010-2011. Report to Congress--Summary

ERIC Educational Resources Information Center

US Department of Agriculture, 2011

2011-01-01

This report responds to the requirement of Public Law 110-246 to assess the effectiveness of State and local efforts to directly certify children for free school meals. Under direct certification, children are determined eligible for free school meals without the need for household applications by using data from other means-tested programs. The…

42 CFR 460.98 - Service delivery.

Code of Federal Regulations, 2012 CFR

2012-10-01

..., national origin, religion, sex, age, sexual orientation, mental or physical disability, or source of... and supportive services. (5) Nutritional counseling. (6) Recreational therapy. (7) Meals. (d) Pace...

42 CFR 460.98 - Service delivery.

Code of Federal Regulations, 2011 CFR

2011-10-01

..., national origin, religion, sex, age, sexual orientation, mental or physical disability, or source of... and supportive services. (5) Nutritional counseling. (6) Recreational therapy. (7) Meals. (d) Pace...

42 CFR 460.98 - Service delivery.

Code of Federal Regulations, 2014 CFR

2014-10-01

..., national origin, religion, sex, age, sexual orientation, mental or physical disability, or source of... and supportive services. (5) Nutritional counseling. (6) Recreational therapy. (7) Meals. (d) Pace...

42 CFR 460.98 - Service delivery.

Code of Federal Regulations, 2013 CFR

2013-10-01

..., national origin, religion, sex, age, sexual orientation, mental or physical disability, or source of... and supportive services. (5) Nutritional counseling. (6) Recreational therapy. (7) Meals. (d) Pace...

42 CFR 460.98 - Service delivery.

Code of Federal Regulations, 2010 CFR

2010-10-01

..., national origin, religion, sex, age, sexual orientation, mental or physical disability, or source of... and supportive services. (5) Nutritional counseling. (6) Recreational therapy. (7) Meals. (d) Pace...

Comparing Childhood Meal Frequency to Current Meal Frequency, Routines and Expectations Among Parents

PubMed Central

Friend, Sarah; Fulkerson, Jayne A.; Neumark-Sztainer, Dianne; Garwick, Ann; Flattum, Colleen Freech; Draxten, Michelle

2015-01-01

Little is known about the continuation of family meals from childhood to parenthood. This study aims to examine associations between parents’ report of eating family meals while growing up and their current family meal frequency, routines, and expectations. Baseline data were used from the Healthy Home Offerings via the Mealtime Environment (HOME) Plus study, a randomized controlled trial with a program to promote healthful behaviors and family meals at home. Participants (160 parent/child dyads) completed data collection in 2011–2012 in the Minneapolis/St. Paul, MN metropolitan area. Parents were predominately female (95%) and white (77%) with a mean age of 41.3 years. General linear modeling examined relationships between parents’ report of how often they ate family meals while growing up and their current family meal frequency, routines and expectations as parents, controlling for parent age, education level and race. Parental report of eating frequent family meals while growing up was positively and significantly associated with age, education and self-identification as white (all p<0.05). Compared to those who ate family meals less than three times/week or four to five times/week, parents who ate six to seven family meals/week while growing up reported significantly more frequent family meals with their current family (4.0, 4.2 vs 5.3 family meals/week, p=.001). Eating frequent family meals while growing up was also significantly and positively associated with having current regular meal routines and meal expectations about family members eating together (both p<.05). Promoting family meals with children may have long-term benefits over generations. PMID:25485670

Methods and design of a 10-week multi-component family meals intervention: a two group quasi-experimental effectiveness trial.

PubMed

Rogers, Catherine; Anderson, Sarah E; Dollahite, Jamie S; Hill, Tisa F; Holloman, Chris; Miller, Carla K; Pratt, Keeley J; Gunther, Carolyn

2017-01-09

Given the ongoing childhood obesity public health crisis and potential protective effect of family meals, there is need for additional family meals research, specifically experimental studies with expanded health outcomes that focus on the at-risk populations in highest need of intervention. Future research, specifically intervention work, would also benefit from an expansion of the target age range to include younger children, who are laying the foundation of their eating patterns and capable of participating in family meal preparations. The purpose of this paper is to address this research gap by presenting the objectives and research methods of a 10-week multi-component family meals intervention study aimed at eliciting positive changes in child diet and weight status. This will be a group quasi-experimental trial with staggered cohort design. Data will be collected via direct measure and questionnaires at baseline, intervention completion (or waiting period for controls), and 10-weeks post-intervention. Setting will be faith-based community center. Participants will be 60 underserved families with at least 1, 4-10 year old child will be recruited and enrolled in the intervention (n = 30) or waitlist control group (n = 30). The intervention (Simple Suppers) is a 10-week family meals program designed for underserved families from racial/ethnic diverse backgrounds. The 10, 90-min program lessons will be delivered weekly over the dinner hour. Session components include: a) interactive group discussion of strategies to overcome family meal barriers, plus weekly goal setting for caregivers; b) engagement in age-appropriate food preparation activities for children; and c) group family meal for caregivers and children. Main outcome measures are change in: child diet quality; child standardized body mass index; and frequency of family meals. Regression models will be used to compare response variables results of intervention to control group, controlling for confounders. Analyses will account for clustering by family and cohort. Significance will be set at p < 0.05. This is the first experimentally designed family meals intervention that targets underserved families with elementary school age children and includes an examination of health outcomes beyond weight status. Results will provide researchers and practitioners with insight on evidence-based programming to aid in childhood obesity prevention. NCT02923050 . Registered 03 October 2016. Retrospectively registered.

7 CFR 274.7 - Benefit redemption by eligible households.

Code of Federal Regulations, 2011 CFR

2011-01-01

... purchased prior to the time at which an EBT card is presented to authorized retailers or meal services... household, which includes, for certain households, the purchase of prepared meals, and for other households... receipts at the time of transaction in accordance with § 274.8(b)(7). (e) Access to retail stores. (1) The...

29 CFR 552.102 - Live-in domestic service employees.

Code of Federal Regulations, 2013 CFR

2013-07-01

... reside in the household where employed. But this exemption does not excuse the employer from paying the... themselves, the amount of sleeping time, meal time and other periods of complete freedom from all duties when... periods of free time (other than those relating to meals and sleeping) to be excluded from hours worked...

29 CFR 552.102 - Live-in domestic service employees.

Code of Federal Regulations, 2012 CFR

2012-07-01

... reside in the household where employed. But this exemption does not excuse the employer from paying the... themselves, the amount of sleeping time, meal time and other periods of complete freedom from all duties when... periods of free time (other than those relating to meals and sleeping) to be excluded from hours worked...

Obesity Prevention in the Military.

PubMed

Shams-White, Marissa; Deuster, Patricia

2017-06-01

The objective was to review prevention efforts and approaches attempting to limit the problem of obesity in the military. Various individual-level initiatives have emerged, including programs promoting healthy cooking, meal planning, and other behavior changes among service members. Importantly, the military is attempting to tackle environmental factors contributing to the rise of obesity, by focusing on many recent environmental-level interventions and initiatives to improve military dining facilities and examine and modify other aspects of installations' built environments. Although published research within the military setting directed towards obesity prevention is limited, many innovative programs have been launched and need to be followed forward. The review of past and ongoing efforts can be an important step in identifying specific areas needing improvement, gaps that should be considered, lessons learned, and characteristics of successful programs that should be disseminated as best practices and further expanded.

Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.

PubMed

Edwards, J S A; Hartwell, H J

2006-12-01

Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns. The aim of this small-scale study, therefore, was to compare a cook-chill food service operation against Steamplicity. Specifically, the goals were to measure food intake and wastage at ward level; 'stakeholders' (i.e. patients, staff, etc.) satisfaction with both systems; and patients' acceptability of the food provided. The study used both quantitative (self-completed patient questionnaires, n = 52) and qualitative methods (semi-structured interviews, n = 16) with appropriate stakeholders including medical and food service staff, patients and their visitors. Patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality. Wastage was considerably less with the Steamplicity system, although care must be taken to ensure that poor operating procedures do not negate this advantage. When the total weight of food consumed in the ward at each meal is divided by the number of main courses served, at lunch, the mean intake with the cook-chill system was 202 g whilst that for the Steamplicity system was 282 g and for the evening meal, 226 g compared with 310 g. The results of this small study suggest that Steamplicity is more acceptable to patients and encourages the consumption of larger portions. Further evaluation of the Steamplicity system is warranted.

Improvement in the quality of the catering service of a rehabilitation hospital.

PubMed

Donini, L M; Castellaneta, E; De Guglielmi, S; De Felice, M R; Savina, C; Coletti, C; Paolini, M; Cannella, C

2008-02-01

Malnutrition due to undernutrition or overnutrition is highly prevalent in hospital in-patients and it decisively conditions patients clinical outcome. One of the most influencing factors of malnutrition in hospitalized patients is--at least in part--the Catering Service Quality. Is to verify, over a 5 year period, the course of the quality of the institutional Catering Service, verifying the effectiveness of the quality improvement process used. Quality control was performed by objective (meal order accuracy, proper distribution of food in trolleys, route time from the kitchen to the ward and time of food distribution, food weight and temperature, waste assessment) and subjective assessment (quality was measured by giving the patients a questionnaire after meals). The survey included: 572 meals and 591 interviews. A significant amount of "qualitative" errors (lack of respect for patient preferences or at the moment of supplying the food trolley) have been found. Over the time and the amount of patients that wasted a considerable amount of the portion served was considerably reduced food temperature have been improved. Also patient satisfaction with menu variability, portion size, temperature and cooking quality improved over time. The overall ratings of meals under observation improved too in fact, positive opinions ranged from 18% in 2002 to 48.3% in 2006. Ongoing research and quality verification, which include all catering service workers, yields a constant improvement in quality. Patients in healthcare settings should receive a service they appreciates, but it should be--at the same time--correct from a nutritional point of view. For this reason, it is necessary a continuous mediation between customers satisfaction and nutritionists work, dieticians and nursing staff. From this point of view the educational approach becomes essential to feed patient compliance to dietetic treatment that will continue after discharge.

Enhancing Linkages Between Healthy Diets, Local Agriculture, and Sustainable Food Systems: The School Meals Planner Package in Ghana.

PubMed

Fernandes, Meenakshi; Galloway, Rae; Gelli, Aulo; Mumuni, Daniel; Hamdani, Salha; Kiamba, Josephine; Quarshie, Kate; Bhatia, Rita; Aurino, Elisabetta; Peel, Francis; Drake, Lesley

2016-12-01

Interventions that enhance linkages between healthy diets and local agriculture can promote sustainable food systems. Home-grown school feeding programs present a promising entry point for such interventions, through the delivery of nutritious menus and meals. To describe the adaptation of the School Meals Planner Package to the programmatic and environmental reality in Ghana during the 2014 to 2015 school year. Guided by a conceptual framework highlighting key considerations and trade-offs in menu design, an open-source software was developed that could be easily understood by program implementers. Readily available containers from markets were calibrated into "handy measures" to support the provision of adequate quantities of food indicated by menus. Schools and communities were sensitized to the benefits of locally sourced, nutrient-rich diets. A behavior change communication campaign including posters and songs promoting healthy diets was designed and disseminated in schools and communities. The School Meals Planner Package was introduced in 42 districts in Ghana, reaching more than 320 000 children. Monitoring reports and feedback on its use were positive, demonstrating how the tool can be used by planners and implementers alike to deliver nutritious, locally-sourced meals to schoolchildren. The value of the tool has been recognized at the highest levels by Ghana's government who have adopted it as official policy. The School Meals Planner Package supported the design of nutritious, locally sourced menus for the school feeding program in Ghana. The tool can be similarly adapted for other countries to meet context-specific needs. © The Author(s) 2016.

School Meal Programs: Competitive Foods Are Widely Available and Generate Substantial Revenues for Schools. Report to Congressional Requesters. GAO-05-563

ERIC Educational Resources Information Center

Bellis, David B.

2005-01-01

Recent increases in child obesity have sparked concerns about competitive foods--foods sold to students at school that are not part of federally reimbursable school meals. The nutritional value of these foods is largely unregulated, and students can often purchase these foods in addition to or instead of school meals. Nearly 9 out of 10 schools…

School meals' centesimal and mineral composition and their nutritional value for Brazilian children.

PubMed

França, Fabiana C O; Andrade, Iziane S; Lopes Silva, Mariangela V; Lordêlo, Maurício S; Costa, Renata G; Menezes-Filho, José A

2018-07-01

The assessment of meals served under the Brazilian National School Meal Program (PNAE) is an important tool to verify its adequacy to the proposed parameters and the nutritional needs of school-aged children. The aim of this study was to evaluate the centesimal and mineral composition of the meals offered by the program and adequacy to the nutritional recommendations in three municipalities of the state of Bahia, Brazil. Centesimal composition of meals was determined according to the reference guidelines and mineral composition was analyzed by atomic absorption spectrometry. Non-parametric analysis of variance was used to test the differences of the medians among the municipalities and Student-t test to compare the means between the two sampling periods. There were inadequacies in the carbohydrate, lipid and protein contents, and none of the municipalities reached the recommendation of 20%. Mineral concentration, especially Fe, Se, Cu and K were much lower than expected. Sodium levels were three-folds higher than the recommended, being worrisome due to higher risk of elevated blood pressure. There were inadequacies with regard to the PNAE guidelines, and there is a need to reevaluate the meals that are being offered to better meet childreńs needs and to form healthy habits from childhood. Copyright © 2018 Elsevier GmbH. All rights reserved.

Foods served in child care facilities participating in the Child and Adult Care Food Program: Menu match and agreement with the new meal patterns and best practices

USDA-ARS?s Scientific Manuscript database

Our objective was to assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu...

School Meal Programs: Few Outbreaks of Foodborne Illness Reported. Report to the Ranking Minority Member, Committee on Agriculture, Nutrition, and Forestry, U.S. Senate.

ERIC Educational Resources Information Center

Robertson, Robert E.

Twenty outbreaks of foodborne illness in schools were reported to the Centers for Disease Control and Prevention (CDC) during 1997; however, only 8 cases were associated with food served in the school meal programs. Preliminary findings identified nine outbreaks in 1998, affecting an estimated 1,609 individuals. CDC notes that such outbreaks are…

School Meal Programs: Few Instances of Foodborne Outbreaks Reported, but Opportunities Exist To Enhance Outbreak Data and Food Safety Practices. Report to Congressional Requesters.

ERIC Educational Resources Information Center

Dyckman, Lawrence J.

This report details a study by the United States General Accounting Office (GAO) of food safety in public schools. The study examined: (1) the frequency and causes of reported food-borne illness outbreaks associated with the federal school-meal programs; and (2) the practices that federal, state, and local governments, as well as other food…

Effects of a meal replacement system alone or in combination with phentermine on weight loss and food cravings.

PubMed

Moldovan, Christina P; Weldon, Abby J; Daher, Noha S; Schneider, Louise E; Bellinger, Denise L; Berk, Lee S; Hermé, Alyson C; Aréchiga, Adam L; Davis, Willie L; Peters, Warren R

2016-11-01

To examine the effects of phentermine combined with a meal replacement program on weight loss and food cravings and to investigate the relationship between food cravings and weight loss. In a 12-week randomized, double-blind, placebo-controlled clinical trial, 77 adults with obesity received either phentermine or placebo. All participants were provided Medifast ® meal replacements, were instructed to follow the Take Shape for Life ® Optimal Weight 5&1 Plan for weight loss, and received lifestyle coaching in the Habits of Health program. The Food Craving Inventory and the General Food Cravings State and Trait Questionnaires were used to measure food cravings. The phentermine group lost 12.1% of baseline body weight compared with 8.8% in the placebo group. Cravings for all food groups decreased in both groups; however, there was a greater reduction in cravings for fats and sweets in the phentermine group compared with the placebo group. Percent weight loss correlated significantly with reduced total food cravings (r = 0.332, P = 0.009), cravings for sweets (r = 0.412, P < 0.000), and state food cravings (r = 0.320, P = 0.007). Both phentermine combined with a meal replacement program and meal replacements alone significantly reduced body weight and food cravings; however, the addition of phentermine enhanced these effects. © 2016 The Obesity Society.

A comparison of preprepared commercial infant feeding meals with home-cooked recipes.

PubMed

Carstairs, Sharon A; Craig, Leone Ca; Marais, Debbi; Bora, Ourania E; Kiezebrink, Kirsty

2016-11-01

To compare the cost, nutritional and food variety contents of commercial meals and published infant and young child feeding (IYCF) home-cooked recipes, and to compare nutritional contents to age-specific recommendations. Cross-sectional study. Full range of preprepared main meals available within the UK market. Main-meal recipes identified from a survey of Amazon's top 20 best-sellers and IYCF cookbooks available from local libraries. 278 commercial IYCF savoury meals from UK market and 408 home-cooked recipes from best-selling IYCF published cookbooks. Cost and nutritional content per 100 g and food variety per meal for both commercial meals and home-cooked recipes. Commercial products provided more 'vegetable' variety per meal (median=3.0; r=-0.33) than home-cooked recipes (2.0). Home-cooked recipes provided 26% more energy and 44% more protein and total fat than commercial products (r=-0.40, -0.31, -0.40, respectively) while costing less (£0.33/100 g and £0.68/100 g, respectively). The majority of commercial products (65%) met energy density recommendations but 50% of home-cooked recipes exceeded the maximum range. The majority of commercial meals provided an energy-dense meal with greater vegetable variety per meal to their home-cooked counterparts. Home-cooked recipes provided a cheaper meal option, however the majority exceeded recommendations for energy and fats. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Comparing childhood meal frequency to current meal frequency, routines, and expectations among parents.

PubMed

Friend, Sarah; Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Garwick, Ann; Flattum, Colleen Freeh; Draxten, Michelle

2015-02-01

Little is known about the continuation of family meals from childhood to parenthood. This study aims to examine associations between parents' report of eating family meals while growing up and their current family meal frequency, routines, and expectations. Baseline data were used from the Healthy Home Offerings via the Mealtime Environment (HOME) Plus study, a randomized controlled trial with a program to promote healthful behaviors and family meals at home. Participants (160 parent/child dyads) completed data collection in 2011-2012 in the Minneapolis/St. Paul, MN metropolitan area. Parents were predominately female (95%) and white (77%) with a mean age of 41.3 years. General linear modeling examined relationships between parents' report of how often they ate family meals while growing up and their current family meal frequency, routines, and expectations as parents, controlling for parent age, education level, and race. Parental report of eating frequent family meals while growing up was positively and significantly associated with age, education, and self-identification as white (all p < .05). Compared to those who ate family meals less than three times/week or four to five times/week, parents who ate six to seven family meals/week while growing up reported significantly more frequent family meals with their current family (4.0, 4.2 vs. 5.3 family meals/week, p = .001). Eating frequent family meals while growing up was also significantly and positively associated with having current regular meal routines and meal expectations about family members eating together (both p < .05). Promoting family meals with children may have long-term benefits over generations. PsycINFO Database Record (c) 2015 APA, all rights reserved.

75 FR 7293 - Temporary Agricultural Employment of H-2A Workers in the United States: 2010 Adverse Effect Wage...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-02-18

... Workers' Meals, and Maximum Travel Subsistence Reimbursement AGENCY: Employment and Training... the new 2010 Adverse Effect Wage Rates (AEWRs) and the 2010 maximum allowable meal and travel..., and qualified and who will be available at the time and place needed to perform the labor or services...

26 CFR 1.132-7T - Treatment of employer-operated eating facilities-1985 through 1988 (temporary).

Code of Federal Regulations, 2010 CFR

2010-04-01

... (temporary). (a) In general—(1) General rule. The value of meals provided to employees at an employer... meals furnished at the facility are provided during, or immediately before or after, the employee's workday. For purposes of this section, the term “meals” means food, beverages, and related services...

26 CFR 1.132-7T - Treatment of employer-operated eating facilities-1985 through 1988 (temporary).

Code of Federal Regulations, 2011 CFR

2011-04-01

... (temporary). (a) In general—(1) General rule. The value of meals provided to employees at an employer... meals furnished at the facility are provided during, or immediately before or after, the employee's workday. For purposes of this section, the term “meals” means food, beverages, and related services...

Food Preparation. I: Food Facts for Home. II: Facts about Foodservice.

ERIC Educational Resources Information Center

Procter and Gamble Educational Services, Cincinnati, OH.

This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

Parental perception of the nutritional quality of school meals and its association with students' school lunch participation.

PubMed

Ohri-Vachaspati, Punam

2014-03-01

This study explores the association between parental perception of the nutritional quality of school meals and whether students eat lunch served at school. We use data from five low-income cities in New Jersey that have high minority populations. Students whose parents perceive the quality of school meals to be healthy have greater odds of eating meals served at school. Recent changes in guidelines for the United States Department of Agriculture's National School Lunch Program met with resistance from several fronts. Advocates for and implementers of improved school meals may benefit from partnering with parents to increase the acceptance and utilization of improved school offerings. Copyright © 2013 Elsevier Ltd. All rights reserved.

At Your Request(®) room service dining improves patient satisfaction, maintains nutritional status, and offers opportunities to improve intake.

PubMed

Doorduijn, Astrid S; van Gameren, Yvonne; Vasse, Emmelyne; de Roos, Nicole M

2016-10-01

Malnutrition in hospitals may be combatted by improving the meal service. To evaluate whether At Your Request(®), a meal service concept by Sodexo with a restaurant style menu card and room service, improved patient satisfaction, nutritional status, and food intake compared to the traditional 3-meals per day service. We prospectively collected data in Hospital Gelderse Vallei (Ede, the Netherlands) before (2011/2012; n = 168, age 63 ± 15 y) and after (2013/2014; n = 169, 66 ± 15 y) implementing At Your Request(®). Patient satisfaction increased after implementing At Your Request(®) from 7.5 to 8.1 (scale 1-10) and from 124.5 to 132.9 points on a nutrition-related quality of life questionnaire (p < 0.05). Body weight and handgrip strength did not significantly change in both periods. At admission, more patients in the At Your Request(®) period had risk of malnutrition (MUST ≥ 1; 47 vs 37). MUST scores improved in 18 patients in both periods. With At Your Request(®) 0.92 g protein per kg (g/kg) bodyweight was ordered. Protein intake based on food records from patients on an energy and protein enriched diet was 0.84 g/kg during At Your Request(®) (n = 38) versus 0.91 g/kg during the traditional meal service (n = 34). At Your Request(®) is a highly rated hospital menu concept that helps patients to maintain nutritional status. The concept offers options for improving the intake of specific nutrients and foods, which should be evaluated in further studies. Copyright © 2015 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

7 CFR 15b.40 - Food services.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 1 2012-01-01 2012-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

7 CFR 15b.40 - Food services.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 1 2010-01-01 2010-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

7 CFR 15b.40 - Food services.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 1 2013-01-01 2013-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

7 CFR 15b.40 - Food services.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 1 2011-01-01 2011-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

7 CFR 15b.40 - Food services.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 1 2014-01-01 2014-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

Astronaut Eugene Cernan eating a meal aboard Apollo 17 spacecraft

NASA Technical Reports Server (NTRS)

1972-01-01

A fellow crewman took this photograph of Astronaut Eugene A. Cernan, Apollo 17 mission commander, eating a meal under the weightless conditions of space during the final lunar landing mission in the Apollo program. Cernan appears to be eating chocolate pudding.

Examination of the food and nutrient content of school lunch menus of two school districts in Mississippi.

PubMed

Addison, Clifton C; Jenkins, Brenda W; White, Monique S; Young, Lavon

2006-09-01

This study examined the diet quality of the school meals in two Mississippi school districts and compared them to the national guidelines. We examined the lunch menus of the two school districts that participated in the National School Lunch Program and School Breakfast Program focusing on food quality and assessing both healthy and unhealthy foods and eating behaviors. This analysis was completed through a computerized review used to accurately determine the nutrient content. Both the standard and the alternative meals provided by the cafeterias in the two school districts exceeded the minimum requirement for calories for all grade levels. The meals from the urban schools cafeteria provide more calories than meals from the cafeteria in the rural school district. Although schools believe that they are making positive changes to children's diets, the programs are falling short of the nutrient recommendations. Poor nutrition and improper dietary practices are now regarded as important risk factors in the emerging problems of obesity, diabetes mellitus, hypertension and other chronic diseases, with excessive energy intake listed as a possible reason. Dieticians, school professionals and other health care practitioners need to accurately assess energy intake and adequately promote a dietary responsible lifestyle among children.

Clients' safe food-handling knowledge and risk behavior in a home-delivered meal program.

PubMed

Almanza, Barbara A; Namkung, Young; Ismail, Joseph A; Nelson, Douglas C

2007-05-01

To determine typical handling practices of home-delivered meals, and provide appropriate handling instructions to reduce the risk of foodborne illness by improving consumer handling of home-delivered meals. Once permission was given by the home-delivered meal site directors, clients were provided a voluntary survey and requested by the delivery drivers to complete the self-administered questionnaire. The completed questionnaire was collected by the driver the following day. Because of the special needs of the home-delivered meal populations, the questionnaire was made as easy and convenient to answer as possible. Two hundred fifty-eight male clients (31%) and 575 female clients (69%) whose mean age was 79 years participated in the study. The respondents' safe food-handling practices, food safety knowledge, and demographic information were assessed. Average time for delivery and consumption of meals were also measured. Descriptive statistics (frequency and chi(2) test) of the participants' handling of home-delivered meals, their general food safety knowledge, and demographic information were reported. Delivery time and consumption time were calculated for each subject. Five hundred thirty-six of 869 clients (63%) reported that they ate their meals as soon as they were delivered. Of those clients who did not eat their meals immediately, 234 (82%) stored the cold food in the refrigerator and 142 (58%) stored the hot food in the freezer. More than one-third of the clients (n=277, 35%) reported that they had leftovers and only 34 (15%) ate the leftovers within 2 hours. Significant differences among groups on the basis of a derived food safety knowledge score were observed in terms of whether or not they ate their meal immediately (P

Perception of childhood obesity in mothers of preschool children.

PubMed

Kim, Hae Ok; Kim, Gyo Nam; Park, Euna

2015-04-01

The purpose of this study was to identify the perception of childhood obesity in mothers of preschool children using Q methodology. A total of 38 Q statements about childhood obesity were obtained from 41 participants. The QUANL PC program was used to analyze the results. There were three types of perception toward obesity in mothers of preschool children: the "authoritative discipline type," the "generous home meal focused type," and the "home meal based on household financial situation type." The perception of mothers toward childhood obesity can affect the extent of maternal interaction with children or meal preparation for the family. Based on these results, it is necessary to plan specific programs according to the types of maternal perception toward childhood obesity.

Review of the U.S. Department of Agriculture's Proposed Rule, "Nutrition Objectives for School Meals." Hearing before the Subcommittee on Department Operations and Nutrition of the Committee on Agriculture. House of Representatives, One Hundred Third Congress, Second Session.

ERIC Educational Resources Information Center

Congress of the U.S., Washington, DC. House Committee on Agriculture.

These hearing transcripts provide testimony on a rule proposed by the United States Department of Agriculture (USDA), "Nutrition Objectives for School Meals," that would require meals served under the national school lunch program to be consistent with federal dietary guidelines. The majority of the testimony addressed the content of…

Impossible meals? The food and meal situation of flight attendants in Scandinavia - A qualitative interview study.

PubMed

Nyberg, Maria; Lennernäs Wiklund, Maria

2017-06-01

The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times. Copyright © 2017 Elsevier Ltd. All rights reserved.

Increased energy density of the home-delivered lunch meal improves 24-hour nutrient intakes in older adults.

PubMed

Silver, Heidi J; Dietrich, Mary S; Castellanos, Victoria H

2008-12-01

As food intake declines with aging, older adults develop energy and nutrient inadequacies. It is important to design practical approaches to combat insufficient dietary intakes to decrease risk for acute and chronic diseases, illness, and injury. Manipulating the energy density of meals has improved energy intakes in institutional settings, but the effects on community-residing older adults who are at nutrition risk have not been investigated. The aim of this study was to determine whether enhancing the energy density of food items regularly served in a home-delivered meals program would increase lunch and 24-hour energy and nutrient intakes. In a randomized crossover counterbalanced design, 45 older adult Older American Act Nutrition Program participants received a regular and enhanced version of a lunch meal on alternate weeks. The types of foods, portion sizes (gram weight), and appearance of the lunch meal was held constant. Consumption of the enhanced meal increased average lunch energy intakes by 86% (P<0.001) and 24-hour energy intakes by 453 kcal (from 1,423.1+/-62.2 to 1,876.2+/-78.3 kcal, P<0.001). The 24-hour intakes of several key macronutrients and micronutrients also improved. These data suggest that altering the energy density of regularly served menu items is an effective strategy to improve dietary intakes of free-living older adults.

Experts stress both wellness and amenity aspects of food and nutrition services in assisted living facilities for older adults.

PubMed

Chao, Shirley Y; Dwyer, Johanna T; Houser, Robert F; Jacques, Paul; Tennstedt, Sharon

2008-10-01

There has been no consensus on best practices in food and nutrition services in assisted living facilities for older adults. We documented experts' views on optimal food and nutrition services emphases in assisted living facilities, and factors affecting their views. One hundred thirty-five national experts specializing in health, aging, nutrition and assisted living facilities completed a survey consisting four scenarios (ie, home-style, restaurant/hotel, and health/medical, and a combination of these three) in six food and nutrition services areas: dining room environment, meal services, meal quality, nutrition services, employees' qualifications, and therapeutic nutrition services. Sixty-three percent of experts favored the combination scenario. Dietetics education and experts' beliefs that assisted living facilities should be health promotion and maintenance facilities were significant predictors of emphases, including wellness considerations. Experts' personal views exerted a powerful influence. Experts chose food and nutrition service quality indicators that emphasized a focus on both wellness and amenities as their ideal scenarios for optimal food and nutrition services in assisted living facilities.

41 CFR 301-70.704 - What expenses and/or classes of employees are exempt from the mandatory use of the Government...

Code of Federal Regulations, 2011 CFR

2011-07-01

... Services exempts the following from the mandatory use of the Government contractor-issued travel charge...) Tips; (g) Meals (only when use of the card is impractical, i.e., group meals or the Government... classes of employees are exempt from the mandatory use of the Government contractor-issued travel charge...

41 CFR 301-70.704 - What expenses and/or classes of employees are exempt from the mandatory use of the Government...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Services exempts the following from the mandatory use of the Government contractor-issued travel charge...) Tips; (g) Meals (only when use of the card is impractical, i.e., group meals or the Government... classes of employees are exempt from the mandatory use of the Government contractor-issued travel charge...

Increased Fruit and Vegetable Intake among Older Adults Participating in Kentucky's Congregate Meal Site Program

PubMed Central

Brewer, Dawn; Dickens, Emily; Humphrey, Alyson; Stephenson, Tammy

2016-01-01

The purpose of this study was to determine if the amount and variety of fruits and vegetables consumed increased among community-dwelling older adults participating in Kentucky's congregate meal site program following a series of five nutrition education lessons. A convenience sample of older adults attending senior centers (n=35), two intervention (n=19) and two control (n=16) centers, participated in this quasi-experimental pilot study. Following the intervention there was a significant increase in actual fruit and vegetable intake in the intervention group (p<0.05) as assessed by plate waste measurements of the congregate lunch meal. In addition, from pre- to post-intervention, a trend towards increased self-reported intake in the variety of fruit and vegetables was observed among the intervention group. As well, a significant increase in the number of days intervention participants self-reported consuming at least 4.5 cups of fruits and vegetables in the last seven days (2.44±2.09 days to 4.28±1.99 days (p=0.004)) was observed; and knowledge pertaining to phytochemicals increased (p<0.05). The phytochemical index (PI) score of the lunch meal, taking into account that the older adults consumption of meal components, including phytochemical-rich foods, was 26.9. Overall, study results indicated that a short theory-based nutrition education program offered to community-dwelling older adults was linked to an increase in fruit and vegetable consumption and phytochemical knowledge. PMID:28642630

Military Personnel: DOD Needs More Complete Data on Active-Duty Servicemembers Use of Food Assistance Programs

DTIC Science & Technology

2016-07-01

recommends that DOD (1) revise surveys of servicemembers to collect and analyze more complete data and, if warranted, implement actions such as assigning...eligible for free meals and 21 percent were eligible for reduced-price meals. A DOD survey also provides some information on servicemembers’ use of food...assistance programs such as SNAP. However, this survey is of limited usefulness in part because it does not inquire about other food assistance

Research and Design of Embedded Wireless Meal Ordering System Based on SQLite

NASA Astrophysics Data System (ADS)

Zhang, Jihong; Chen, Xiaoquan

The paper describes features and internal architecture and developing method of SQLite. And then it gives a design and program of meal ordering system. The system realizes the information interaction among the users and embedded devices with SQLite as database system. The embedded database SQLite manages the data and achieves wireless communication by using Bluetooth. A system program based on Qt/Embedded and Linux drivers realizes the local management of environmental data.

45 CFR 2552.52 - What factors are considered in determining a Foster Grandparent's service schedule?

Code of Federal Regulations, 2011 CFR

2011-10-01

... Grandparent's service schedule? (a) Travel time between the Foster Grandparent's home and place of assignment is not part of the service schedule and is not stipended. (b) Travel time between individual assignments is a part of the service schedule and is stipended. (c) Meal time may be part of the service...

45 CFR 2552.52 - What factors are considered in determining a Foster Grandparent's service schedule?

Code of Federal Regulations, 2010 CFR

2010-10-01

... Grandparent's service schedule? (a) Travel time between the Foster Grandparent's home and place of assignment is not part of the service schedule and is not stipended. (b) Travel time between individual assignments is a part of the service schedule and is stipended. (c) Meal time may be part of the service...

20 CFR 655.211 - Petition for higher meal charges.

Code of Federal Regulations, 2010 CFR

2010-04-01

... relation to food service operations, such as wages of cooks and restaurant supervisors; fuel, water, electricity, and other utilities used for the food service operations; other costs directly related to the food service operation. Charges for transportation, depreciation, overhead, and similar charges may not...

75 FR 29303 - Notice of Request for Extension of a Currently Approved Information Collection

Federal Register 2010, 2011, 2012, 2013, 2014

2010-05-25

... distributors register their nutritious, value-added foods for institutional food service professionals to... nutritious, value-added foods purchased by the Federal Government. Institutional food service professionals... institutional food service professionals assists processors, distributors, and brokers to view meal-serving...

Improving ward environments and developing skills for discharge with the implementation of self-catering on a low secure forensic unit.

PubMed Central

O'Reilly, Alison

2016-01-01

The opportunities for service users to develop skills for more independent living and take control of their environments are limited in secure mental health units. This paper will outline a quality improvement project that changed how the catering services were delivered in a low secure unit in East London NHS Foundation Trust (ELFT). A Quality Improvement methodology was adopted incorporating the Plan, Do, Study, Act (PDSA) cycle which included the trial of service users preparing their own meals on a daily basis. The participation rates were measured and functional daily living skills were recorded. Following success of the trial, long-term implementation of self-catering was agreed, with service users being supported to prepare a shared evening meal every day on the ward with an average of 60% participation. Functional living skills indicated an improvement in the area of process skills. The project aligned with ELFT's aims of service users working in collaboration with staff to implement changes in service delivery. PMID:28090324

Improving ward environments and developing skills for discharge with the implementation of self-catering on a low secure forensic unit.

PubMed

O'Reilly, Alison

2016-01-01

The opportunities for service users to develop skills for more independent living and take control of their environments are limited in secure mental health units. This paper will outline a quality improvement project that changed how the catering services were delivered in a low secure unit in East London NHS Foundation Trust (ELFT). A Quality Improvement methodology was adopted incorporating the Plan, Do, Study, Act (PDSA) cycle which included the trial of service users preparing their own meals on a daily basis. The participation rates were measured and functional daily living skills were recorded. Following success of the trial, long-term implementation of self-catering was agreed, with service users being supported to prepare a shared evening meal every day on the ward with an average of 60% participation. Functional living skills indicated an improvement in the area of process skills. The project aligned with ELFT's aims of service users working in collaboration with staff to implement changes in service delivery.

[School meals: state of the art and recommendations].

PubMed

Aranceta Bartrina, J; Pérez Rodrigo, C; Dalmau Serra, J; Gil Hernández, A; Lama More, R; Martín Mateos, M A; Martínez Suárez, V; Pavón Belinchón, P; Suárez Cortina, L

2008-07-01

School meals contribute substantially to overall energy and nutrient intake adequacy of children, but also play an important role in the development of child food habits and the socialisation process. Evidence shows that school based environmental actions, which include changes in school meals and school food policies related to increased availability and access to healthy foods and drinks while in the school are effective to foster healthy eating practices among children. A growing number of children engage in school meals. Available information to date shows that the quality of the food on offer is not always consistent with dietary guidelines. Vegetables and fish are served less often than desirable and excess added fats are used in food preparations. Norms and regulations are very detailed regarding food safety issues and administrative management of the service, including subcontracting of catering providers and care staff. Nutrition and health promotion issues should also be included in regulations by means of nutrition recommendations for school meals along with information on food based dietary guidelines and portion sizes. School meals should be part of the educational project using a whole school approach.

Packed lunches compared to school lunches

USDA-ARS?s Scientific Manuscript database

Considerable effort has been put forth to improve the nutritional quality of school meals provided by the National School Lunch Program (NSLP). However, a large percentage of children do not obtain their meals from school but instead bring lunch from home. Little research has focused on the content ...

Control of Globodera spp. using Brassica juncea seed meal and seed meal extract

USDA-ARS?s Scientific Manuscript database

The eradication program for the potato cyst nematode, Globodera pallida, revolves around the use of soil fumigation. Alternative, integrated strategies are needed to continue to battle this invasive nematode. Laboratory, greenhouse, and field experiments were conducted with G. pallida and another cy...

Meals Enhancing Nutrition after Discharge (MEND): Findings from a Pilot Randomized Controlled Trial

PubMed Central

Campbell, Anthony D.; Godfryd, Alice; Flood, Kellie; Kitchin, Elizabeth; Kilgore, Meredith L.; Allocca, Sally; Locher, Julie L.

2016-01-01

Background After older adults experience episodes of poor health or are hospitalized, they may not return to pre-morbid eating behaviors. Furthermore, poor nutrition increases hospital readmission risk, but evidence-based interventions addressing these risks are limited. Objective The pilot study’s objective was to evaluate the feasibility of conducting a randomized controlled trial assessing a post-discharge home-delivered meals program’s impact on older adults’ nutritional intake and hospital readmissions and to assess patient acceptability and satisfaction with the program. The aims of the study were to 1) to evaluate successful recruitment, randomization, and retention of at least 80% of the 24 participants sought; 2) to compare the outcomes of hospital readmission and total daily caloric intake between participants in the intervention and control groups; and 3) to assess patient acceptability and satisfaction with the program. Design This study used a two-arm randomized controlled trial design, and baseline data were collected at enrollment; three 24-hour food recalls were collected during the intervention period; and health services utilization and intervention satisfaction was evaluated 45 days post-discharge. Participants/setting Twenty-four patients from the University of Alabama at Birmingham (UAB) Hospital’s Acute Care for Elders Unit were enrolled from May 2014 to June 2015. They were 65 or older, at risk of malnutrition, cognitively intact, able to communicate, discharged to a place where the patient or family was responsible for preparing meals, and diagnosed with congestive heart failure, chronic obstructive pulmonary disease, acute myocardial infarction, or pneumonia. Final analysis included 21 participants. Intervention The intervention group received 10 days of home-delivered meals and nutrition education; the control group received usual care and nutrition education. Main outcome measures The main outcome was intervention feasibility, measured by recruitment and retention goals. Hospital readmissions, caloric intake, and satisfaction with the intervention were also evaluated. Statistical analyses performed Univariate and bivariate parametric statistics were used to evaluate differences between groups. Goals for success were identified to assess feasibility of conducting a full-scale study, and outcomes were measured against the goals. Results 87.5% of randomized participants were retained for final data collection, indicating that this intervention study is feasible. There were no significant differences between groups for hospital readmissions; however, caloric intake during the intervention period was greater for intervention vs. control participants (1595 vs. 1235, p=.03). Participants were overwhelmingly satisfied (82–100% satisfied or very satisfied) with staff performance, meal quality, and delivery processes. Conclusions Conducting a randomized controlled trial to assess outcomes of providing home-delivered meals to older adults after hospital discharge in partnership with a small nonprofit organization is feasible and warrants future research. PMID:28065635

29 CFR 552.6 - Companionship services for the aged or infirm.

Code of Federal Regulations, 2010 CFR

2010-07-01

... services shall mean those services which provide fellowship, care, and protection for a person who, because of advanced age or physical or mental infirmity, cannot care for his or her own needs. Such services may include household work related to the care of the aged or infirm person such as meal preparation...

9 CFR 95.16 - Blood meal, blood albumin, intestines, and other animal byproducts for industrial use...

Code of Federal Regulations, 2011 CFR

2011-01-01

..., however, That upon permission by the Deputy Administrator, Veterinary Services they may be stored for a... Veterinary Services inspectors or other persons authorized by the Deputy Administrator, Veterinary Services..., Veterinary Services and upon compliance with all the conditions and requirements of this section relative to...

9 CFR 95.16 - Blood meal, blood albumin, intestines, and other animal byproducts for industrial use...

Code of Federal Regulations, 2010 CFR

2010-01-01

..., however, That upon permission by the Deputy Administrator, Veterinary Services they may be stored for a... Veterinary Services inspectors or other persons authorized by the Deputy Administrator, Veterinary Services..., Veterinary Services and upon compliance with all the conditions and requirements of this section relative to...

Instructor Guides for Training Food Service Supervisors in Long Term Care Facilities.

ERIC Educational Resources Information Center

Eastern Iowa Community Coll. District, Davenport.

This final report describes a project to develop postsecondary teacher resource guides for supervisor courses in food service management, preparation and service of modified diets, and meal service in long-term care facilities in Iowa. Introductory material includes the following: project objective, a description of how the objective was met, the…

Efficacy of a Meal-Replacement Program for Promoting Blood Lipid Changes and Weight and Body Fat Loss in US Army Soldiers

DTIC Science & Technology

2010-02-01

at (P0.01) than Weigh to Stay participants. The observation in study completers that adherence to hypocaloric diet employing meal replacements was...qually effective in promoting weight loss in overweight olunteers compared to a hypocaloric diet alone is in greement with some (14-18) but not all...greater weight loss when volunteers ncorporated meal replacements into a hypocaloric diet rogram (12,13,15). Inconsistencies may be attributed to

The relationship between frequency of family dinner and adolescent problem behaviors after adjusting for other family characteristics.

PubMed

Sen, Bisakha

2010-02-01

To examine the association between frequency of family dinners (FFD) and selected problem behaviors for adolescents after adjusting for family connectedness, parental awareness, other family activities, and other potentially confounding factors. Data are drawn from the National Longitudinal Survey of Youth, 1997. The primary variable of interest is self-reported FFD in a typical week. Problem behaviors studied are substance-use, physical violence, property-destruction, stealing, running away from home, andgang membership. Multivariate logistic models are estimated for each behaviors. Linear regression models are estimated for behavior-frequency for the sub-samples engaging in them. Analysis is done separately by gender. FFD is negatively associated with substance-use and running away for females; drinking, physical violence, property-destruction, stealing and running away for males. Family meals are negatively associated to certain problem behaviors for adolescents even after controlling rigorously for potentially confounding factors. Thus, programs that promote family meals are beneficial. Copyright (c) 2009 The Association for Professionals in Services for Adolescents. Published by Elsevier Ltd. All rights reserved.

Determinants of meal satisfaction in a workplace environment.

PubMed

Haugaard, Pernille; Stancu, Catalin M; Brockhoff, Per B; Thorsdottir, Inga; Lähteenmäki, Liisa

2016-10-01

Workplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using a longitudinal approach, we monitored a total of 71 participants compiled and experienced 519 meals from their workplace canteen buffet during a three-month period; in addition the composed lunches were photographed. Before and after the lunch choice period respondents filled in a questionnaire on several meal-related variables. A mixed modelling approach was used to analyse the data. Meal satisfaction was directly associated with a positive ambience and a positive evaluation of both the quality of the food eaten and the buffet assortment, whereas the meal's energy content did not contribute to meal satisfaction. Additionally, meal satisfaction was associated with a more positive mood, lower hunger level as well as feeling less busy and stressed after lunch. The buffet assortment, a more positive mood before lunch and mindful eating contributed to the perceived food quality, but not associated with the hunger level before lunch. Time available, mindful eating and eating with close colleagues were positively associated with perceived ambience. The results indicate that consumers' satisfaction with workplace meals can be increased by putting emphasis on the quality of food served, but equally important is the ambience in the lunch situation. Most of the ambience factors were related to available time and mental resources of the participants and the possibility to share the meal with close colleagues. These are factors that can be facilitated by the service provider, but not directly influenced. Copyright © 2016 Elsevier Ltd. All rights reserved.

School lunches and lunches brought from home: A comparative analysis

USDA-ARS?s Scientific Manuscript database

Considerable effort has been put forth to improve the nutritional quality of school meals by the National School Lunch Program (NSLP). However, a large percentage of children do not obtain their meals from school and instead bring lunch from home. Little research has focused on the content of these ...

7 CFR 245.6a - Verification requirements.

Code of Federal Regulations, 2011 CFR

2011-01-01

... AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS AND FREE MILK IN.... 5701); or serving migratory children, as they are defined in section 1309 of the Elementary and... children in a sample of household applications approved for free and reduced price meal benefits for that...

7 CFR 245.6a - Verification requirements.

Code of Federal Regulations, 2010 CFR

2010-01-01

... AGRICULTURE CHILD NUTRITION PROGRAMS DETERMINING ELIGIBILITY FOR FREE AND REDUCED PRICE MEALS AND FREE MILK IN.... 5701); or serving migratory children, as they are defined in section 1309 of the Elementary and... children in a sample of household applications approved for free and reduced price meal benefits for that...

7 CFR Appendix A to Part 220 - Alternate Foods for Meals

Code of Federal Regulations, 2014 CFR

2014-01-01

... in the School Breakfast Program? 1. An alternate protein product used in meals planned under the food... an alternate protein product mix, manufacturers should provide information on: (1) The amount by weight of dry alternate protein product in the package; (2) Hydration instructions; and (3) instructions...

7 CFR Appendix A to Part 220 - Alternate Foods for Meals

Code of Federal Regulations, 2013 CFR

2013-01-01

... in the School Breakfast Program? 1. An alternate protein product used in meals planned under the food... an alternate protein product mix, manufacturers should provide information on: (1) The amount by weight of dry alternate protein product in the package; (2) Hydration instructions; and (3) instructions...

Time Dependent Heterogeneous Vehicle Routing Problem for Catering Service Delivery Problem

NASA Astrophysics Data System (ADS)

Azis, Zainal; Mawengkang, Herman

2017-09-01

The heterogeneous vehicle routing problem (HVRP) is a variant of vehicle routing problem (VRP) which describes various types of vehicles with different capacity to serve a set of customers with known geographical locations. This paper considers the optimal service deliveries of meals of a catering company located in Medan City, Indonesia. Due to the road condition as well as traffic, it is necessary for the company to use different type of vehicle to fulfill customers demand in time. The HVRP incorporates time dependency of travel times on the particular time of the day. The objective is to minimize the sum of the costs of travelling and elapsed time over the planning horizon. The problem can be modeled as a linear mixed integer program and we address a feasible neighbourhood search approach to solve the problem.

The Comfortable Cafeteria Program for Promoting Student Participation and Enjoyment: An Outcome Study.

PubMed

Bazyk, Susan; Demirjian, Louise; Horvath, Frances; Doxsey, Lauri

A mixed-methods design was used to explore the outcomes of a 6-wk, occupational therapist-led Comfortable Cafeteria program designed to build cafeteria supervisors' and students' capacity to create a positive mealtime environment so that all students can successfully participate in and enjoy a healthy meal and socialization with peers. Students whose scores were in the low and mid-range at the outset had statistically significant improvements in pretest-posttest visual analog scale ratings of participation and enjoyment. Cafeteria supervisors demonstrated statistically significant improvements in their perceptions of knowledge and skills to supervise and to encourage healthy eating. Qualitative findings add further insight into the program, suggesting that students learned prosocial values (e.g., being kind, helping others), supervisors actively encouraged positive social interaction, and occupational therapists enjoyed implementing the program and recognized positive supervisor and student changes as a result of integrating services in the cafeteria. Copyright © 2018 by the American Occupational Therapy Association, Inc.

Resident complaints about the nursing home food service: relationship to cognitive status.

PubMed

Simmons, Sandra F; Cleeton, Patrick; Porchak, Tracy

2009-05-01

Most nursing home (NH) residents are not interviewed about their satisfaction with the food service due to cognitive impairment. The purpose of this study was to determine the proportion of NH residents able to complete a structured interview to assess food complaints when no cognitive status criteria were used to exclude residents from interview. Eighty-nine percent of 163 residents were able and willing to complete the interview, and 65% expressed complaints about the NH food service. Residents who expressed complaints ate less of their meals, had less cognitive impairment, and had more depressive symptoms than those who did not. This study shows that the majority of NH residents are able to reliably answer questions about their satisfaction with the food service, regardless of cognitive status, and the presence of complaints is related to poor meal intake and depressive symptoms.

Resident Complaints About the Nursing Home Food Service: Relationship to Cognitive Status

PubMed Central

Cleeton, Patrick; Porchak, Tracy

2009-01-01

Most nursing home (NH) residents are not interviewed about their satisfaction with the food service due to cognitive impairment. The purpose of this study was to determine the proportion of NH residents able to complete a structured interview to assess food complaints when no cognitive status criteria were used to exclude residents from interview. Eighty-nine percent of 163 residents were able and willing to complete the interview, and 65% expressed complaints about the NH food service. Residents who expressed complaints ate less of their meals, had less cognitive impairment, and had more depressive symptoms than those who did not. This study shows that the majority of NH residents are able to reliably answer questions about their satisfaction with the food service, regardless of cognitive status, and the presence of complaints is related to poor meal intake and depressive symptoms. PMID:19251880

A systematic review of the association between family meals and adolescent risk outcomes.

PubMed

Goldfarb, Samantha S; Tarver, Will L; Locher, Julie L; Preskitt, Julie; Sen, Bisakha

2015-10-01

To conduct a systematic review of the literature examining the relationship between family meals and adolescent health risk outcomes. We performed a systematic search of original empirical studies published between January 1990 and September 2013. Based on data from selected studies, we conducted logistic regression models to examine the correlates of reporting a protective association between frequent family meals and adolescent outcomes. Of the 254 analyses from 26 selected studies, most reported a significant association between family meals and the adolescent risk outcome-of-interest. However, model analyses which controlled for family connectedness variables, or used advanced empirical methods to account for family-level confounders, were less likely than unadjusted models to report significant relationships. The type of analysis conducted was significantly associated with the likelihood of finding a protective relationship between family meals and the adolescent outcome-of-interest, yet very few studies are using such methods in the literature. Copyright © 2015 The Foundation for Professionals in Services for Adolescents. Published by Elsevier Ltd. All rights reserved.

Get real: how current behavior influences perceptions of realism and behavioral intent for public service announcements.

PubMed

Nelson, Michelle R; Zhu, Xuan; Li, Yingying; Fiese, Barbara; Koester, Brenda

2015-01-01

This research examined how realism and current behavior influence message reception and processing for public service announcements (PSAs) designed to help parents with meal planning. Findings from 19 in-depth interviews revealed that the perceived realism of the message, the similarity, and the wishful identification with informants' lives influenced message acceptance, in line with the Message Interpretation Process (MIP) model. Results of an online survey with mothers show that realism matters more for those individuals who already engage in the featured behavior. In line with theory, "experts" (meal planners) show increased behavioral intent of the featured behaviors when viewing the more realistic PSA.

Examination of the Food and Nutrient Content of School Lunch Menus of Two School Districts in Mississippi

PubMed Central

Addison, Clifton C.; Jenkins, Brenda W.; White, Monique S.; Young, Lavon

2006-01-01

This study examined the diet quality of the school meals in two Mississippi school districts and compared them to the national guidelines. We examined the lunch menus of the two school districts that participated in the National School Lunch Program and School Breakfast Program focusing on food quality and assessing both healthy and unhealthy foods and eating behaviors. This analysis was completed through a computerized review used to accurately determine the nutrient content. Both the standard and the alternative meals provided by the cafeterias in the two school districts exceeded the minimum requirement for calories for all grade levels. The meals from the urban schools cafeteria provide more calories than meals from the cafeteria in the rural school district. Although schools believe that they are making positive changes to children’s diets, the programs are falling short of the nutrient recommendations. Poor nutrition and improper dietary practices are now regarded as important risk factors in the emerging problems of obesity, diabetes mellitus, hypertension and other chronic diseases, with excessive energy intake listed as a possible reason. Dieticians, school professionals and other health care practitioners need to accurately assess energy intake and adequately promote a dietary responsible lifestyle among children. PMID:16968975

What do patients value in the hospital meal experience?

PubMed

Hartwell, Heather J; Shepherd, Paula A; Edwards, John S A; Johns, Nick

2016-01-01

A number of previous studies have reported on the aspects of hospital food service that patients value, but usually as a secondary finding, and not generally based upon patient-centred approaches. This study employed a questionnaire produced ab initio from interviews with patients and hospital staff, the data from which were subjected to factor and cluster analysis, in order to identify and prioritise the factors that contribute to the meal experience empirically. The most important factors, food and service were as identified by other authors. In decreasing order of importance were social, personal and situational factors. The results confirm that improving the quality of the food and the efficiency with which it reaches the patients remain the most important objectives of hospital food service. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen.

PubMed

Lassen, A D; Beck, A; Leedo, E; Andersen, E W; Christensen, T; Mejborn, H; Thorsen, A V; Tetens, I

2014-04-01

Healthier meal selections at restaurants and canteens are often limited and not actively promoted. In this Danish study the effectiveness of a healthy labelling certification program in improving dietary intake and influencing edible plate waste was evaluated in a quasi-experimental study design. Employees from an intervention worksite canteen and a matched control canteen were included in the study at baseline (February 2012), after completing the certification process (end-point) and six month from end-point (follow-up) (total n=270). In order to estimate nutrient composition of the consumed lunch meals and plate waste a validated digital photographic method was used combining estimation of food intake with food nutrient composition data. Food satisfaction was rated by participants using a questionnaire. Several significant positive nutritional effects were observed at the intervention canteen including a mean decrease in energy density in the consumed meals from 561kJ/100g at baseline to 368 and 407kJ/100g at end-point and follow-up, respectively (P<0.001). No significant changes were seen with regard to food satisfaction and plate waste. In the control canteen no positive nutritional effects were observed. The results of the study highlight the potential of using healthy labelling certification programs as a possible driver for increasing both the availability and awareness of healthy meal choices, thereby improving dietary intake when eating out. Copyright © 2013 Elsevier Ltd. All rights reserved.

7 CFR 226.18 - Day care home provisions.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF... approval to provide day care services to children. Day care homes which cannot obtain their license because... access to its meal service and records during its normal hours of child care operations. For day care...

7 CFR 226.18 - Day care home provisions.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF... approval to provide day care services to children. Day care homes which cannot obtain their license because... access to its meal service and records during its normal hours of child care operations. For day care...

Survival Mediterranean Style: Lifestyle Changes to Improve the Health of the US Fire Service

PubMed Central

Korre, Maria; Sotos-Prieto, Mercedes; Kales, Stefanos N.

2017-01-01

Cardiovascular disease (CVD) causes almost half of all on-duty deaths in US firefighters and is an important and costly cause of morbidity. In addition, cancer is a growing health concern in this population. Obesity and obesity-associated, cardiometabolic risk clustering are major, modifiable risk factors for fire service CVD and cancer risk. The Mediterranean diet (MedDiet) is proven effective in primary and secondary CVD prevention. It is also associated with a decreased risk of cancer and other chronic diseases. Moreover, it can be adapted into successful workplace interventions. Emerging data from our group regarding the US Fire Service show that greater compliance with the MedDiet is associated with improved CVD risk profiles and less weight gain among career firefighters. Moreover, the fact that career firefighters take a considerable number of meals communally on the job also represents an excellent opportunity for a workplace Mediterranean Diet Nutritional Intervention (MDNI). The devastating effects of obesity, CVD, and cancer on the US fire service are recognized, but currently few effective preventive programs exist. The consistently positive health benefits from following a MedDiet and promising preliminary data in the fire service justify translational research to determine the most effective means of delivering MDNIs to US firefighters. Therefore, a high priority should be assigned to efforts, which can help further disseminate and implement our program of novel behavior change strategies, “Survival Mediterranean Style,” throughout the US fire service and eventually to other occupations. PMID:29326915

Survival Mediterranean Style: Lifestyle Changes to Improve the Health of the US Fire Service.

PubMed

Korre, Maria; Sotos-Prieto, Mercedes; Kales, Stefanos N

2017-01-01

Cardiovascular disease (CVD) causes almost half of all on-duty deaths in US firefighters and is an important and costly cause of morbidity. In addition, cancer is a growing health concern in this population. Obesity and obesity-associated, cardiometabolic risk clustering are major, modifiable risk factors for fire service CVD and cancer risk. The Mediterranean diet (MedDiet) is proven effective in primary and secondary CVD prevention. It is also associated with a decreased risk of cancer and other chronic diseases. Moreover, it can be adapted into successful workplace interventions. Emerging data from our group regarding the US Fire Service show that greater compliance with the MedDiet is associated with improved CVD risk profiles and less weight gain among career firefighters. Moreover, the fact that career firefighters take a considerable number of meals communally on the job also represents an excellent opportunity for a workplace Mediterranean Diet Nutritional Intervention (MDNI). The devastating effects of obesity, CVD, and cancer on the US fire service are recognized, but currently few effective preventive programs exist. The consistently positive health benefits from following a MedDiet and promising preliminary data in the fire service justify translational research to determine the most effective means of delivering MDNIs to US firefighters. Therefore, a high priority should be assigned to efforts, which can help further disseminate and implement our program of novel behavior change strategies, "Survival Mediterranean Style," throughout the US fire service and eventually to other occupations.

Farm to Institution: Creating Access to Healthy Local and Regional Foods12

PubMed Central

Harris, Diane; Lott, Megan; Lakins, Velma; Bowden, Brian; Kimmons, Joel

2012-01-01

Farm to Institution (FTI) programs are one approach to align food service operations with health and sustainability guidelines, such as those recently developed by the U.S. Department of Health and Human Services and General Services Administration. Programs and policies that support sourcing local and regional foods for schools, hospitals, faith-based organizations, and worksites may benefit institutional customers and their families, farmers, the local community, and the economy. Different models of FTI programs exist. On-site farmer’s markets at institutions have been promoted on federal government property, healthcare facilities, and private institutions nationwide. Farm to School programs focus on connecting schools with local agricultural production with the goal of improving school meals and increasing intake of fruits and vegetables in children. Sourcing food from local farms presents a number of challenges including cost and availability of local products, food safety, and liability considerations and lack of skilled labor for food preparation. Institutions utilize multiple strategies to address these barriers, and local, state, and federal polices can help facilitate FTI approaches. FTI enables the purchasing power of institutions to contribute to regional and local food systems, thus potentially affecting social, economic, and ecological systems. Local and state food policy councils can assist in bringing stakeholders together to inform this process. Rigorous research and evaluation is needed to determine and document best practices and substantiate links between FTI and multiple outcomes. Nutritionists, public health practitioners, and researchers can help communities work with institutions to develop, implement, and evaluate programs and policies supporting FTI. PMID:22585910

[Analysis of food service and opinion of its users in a Catalan prison].

PubMed

Sáiz Izquierdo, María Elena; Fornons Fontdevila, David; Medina Luque, F Xavier; Aguilar Martínez, Alicia

2014-07-01

Studies on food services are increasing actually in Spain. However, there still is very little information on how this service is organized in prisons, and even less about how it is perceived by its residents. To analyze the food service and menu in the Modelo Prison in Barcelona, and confront it with the perception of prisoners. Semi-structured open interview with an official of the Division of Prisons, participant observation in the dining room and other spaces by one of the study researchers, and a specifically designed questionnaire adapted to this kind of institution. Nutrition and menu quality assessment was performed using the DIAL program and healthy eating index (IAS). The supplied menus usually contain an excess of fat (41.3%) and carbohydrate deficit (41.7 %) even if is acceptable under IAS score (58.4 points). 75% of residents uses the dining room for daily main meals, spending less than 15 minutes on average per meal. The space is considered very noisy. The portions are considered adequate, but the taste, quality and service of food are negatively valued. Some gaps between institutional proposals and everyday practices and perceptions of users are clearly denoted. Some changes in food and dishes served in the menus -such as reducing meat and increasing consumption of legumes- could contribute to improve nutrition, perception and final cost of the menu. A greater variety of food and more possibility of choice in the dining room and in the shop could be also positive. A strategic reorganization of the use of time and space in the dining room that would reduce the feeling of discomfort and noise could contribute to a better and more enjoyable use of it, while contributing to a better perception of food and welfare in general. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

A qualitative difference. Patients' views of hospital food service in Iran.

PubMed

Jessri, Mahsa; Mirmiran, Parvin; Jessri, Maryam; Johns, Nick; Rashidkhani, Bahram; Amiri, Parisa; Barfmal, Nasrin; Azizi, Fereidoun

2011-10-01

Undernutrition and food acceptability in hospitals form a worldwide problem, but existing studies offer a predominantly Western perspective. This research investigated inpatients' satisfaction with meals in five Iranian hospitals, using focus group discussions, interviews and meal observations. The main problem areas included food quality and quantity, nutritional control, meal arrangements and staff attitudes. Iran's hospitals follow a Western model, which may be appropriate for medical systems, but is less so for patient feeding, due to budgetary constraints and cultural factors. Understanding patients' experience makes it possible to improve feeding arrangements, with a positive impact upon patients' nutrition. Copyright © 2011 Elsevier Ltd. All rights reserved.

Motivation to volunteer among senior center participants.

PubMed

Pardasani, Manoj

2018-04-01

Senior centers in the United States play a vital role in the aging continuum of care as the focal points of a community-based system of services targeting independent older adults to promote their social integration and civically engagement. Although several studies have evaluated the diversity of senior center programs, demographic characteristics of participants, and benefits of participation, very few have explored motivations to volunteer among participants. Many senior centers rely on a cadre of participants who volunteer there to assist with programs and meal services. However, a systematic examination of volunteering interests and the rationale for volunteering among senior center participants has been missing from the literature. This mixed-methods study, conducted at a large suburban senior center, explores the interests and motivations of volunteerism among the participants. The study found that there was limited interest in volunteering among senior center participants. Those who were motivated to volunteer wanted to do so in order to stay connected with their community. There was strong interest in volunteering for single events or projects rather than a long-term commitment. Implications for senior centers are discussed.

Go Slow Whoa Meal Patterns: Cafeteria Staff and Teacher Perceptions of Effectiveness in "Winning with Wellness" Schools

ERIC Educational Resources Information Center

Slawson, Deborah L.; Southerland, Jodi; Lowe, Elizabeth F.; Dalton, William T.; Pfortmiller, Deborah T.; Schetzina, Karen

2013-01-01

Background: School-based interventions hold promise for child obesity prevention. Implemented as a part of the "Winning with Wellness" obesity prevention project, the "Go Slow Whoa" meal pattern (GSW) was designed to promote healthier foods in school cafeterias. This investigation determined perceived program effectiveness and…

Lessons from Pennsylvania's mixed response to federal school wellness law.

PubMed

Probart, Claudia; McDonnell, Elaine T; Jomaa, Lamis; Fekete, Vonda

2010-01-01

Federal legislation aimed at tackling the nation's soaring childhood obesity rate through changes to school meals and nutrition and wellness programs has met with mixed results. An examination of Pennsylvania's response to the Child Nutrition and Women, Infants, and Children (WIC) Reauthorization Act of 2004, one of the most comprehensive state responses, found improvements to the nutritional quality of foods offered à la carte in conjunction with school meal programs. However, multiple weaknesses remain. Consistent wellness policy implementation steps were not followed, and there was inadequate statewide enforcement. Despite this, Pennsylvania can offer lessons for other states in moving forward with programs to promote good nutrition and wellness.

The Happy Meal® Effect: the impact of toy premiums on healthy eating among children in Ontario, Canada.

PubMed

Hobin, Erin P; Hammond, David G; Daniel, Samantha; Hanning, Rhona M; Manske, Steve

2012-05-24

"Toy premiums", offered with McDonald's Happy Meals®, are a prominent form of food marketing directed at children. Two California jurisdictions recently implemented policies that only permit offering fast-food toy premiums with meals that meet certain nutritional criteria. The primary objective of the current study was to examine elements of this policy in a Canadian context and determine if children select healthier food products if toy premiums are only offered with healthier food options. The study also examined if the impact of restricting toy premiums to healthier foods varied by gender and age. A between-groups experimental study was conducted with 337 children aged 6-12 years attending day camps in Ontario, Canada. Children were offered one of four McDonald's Happy Meals® as part of the camp lunch program: two "healthier" meals that met the nutritional criteria and two meals that did not. In the control condition, all four meals were offered with a toy premium. In the intervention condition, the toy was only offered with the two "healthier" meals. Children were significantly more likely to select the healthier meals when toys were only offered with meals that met nutritional criteria (OR=3.19, 95% CI: 1.89-5.40). The effect of pairing toys with healthier meals had a stronger effect on boys than girls (OR=1.90, 95% CI: 1.14-3.17). Policies that restrict toy premiums to food that meet nutritional criteria may promote healthier eating at fast-food restaurants.

Effect of food service form on eating rate: meal served in a separated form might lower eating rate.

PubMed

Suh, Hyung Joo; Jung, Eun Young

2016-01-01

In this study, we investigated the association between food form (mixed vs separated) and eating rate. The experiment used a within-subjects design (n=29, young healthy women with normal weight). Test meals (white rice and side dishes) with the same content and volume were served at lunch in a mixed or separated form. The form in which the food was served had significant effects on consumption volume and eating rate; subjects ate significantly more (p<0.05) when a test meal was served as a mixed form (285 g, 575 kcal) compared to a separated form (244 g, 492 kcal). Moreover, subjects also ate significantly faster (p<0.05) when the test meal was served as a mixed form (22.4 g/min) as compared to a separated form (16.2 g/min). Despite consuming more when the test meal was served as a mixed form than when served as a separated form, the subjects did not feel significantly fuller. In conclusion, we confirmed that meals served in a separated form might lower the eating rate and, moreover, slower eating might be associated with less energy intake, without compromising satiety.

Evaluating the impact of a Connecticut program to reduce availability of unhealthy competitive food in schools.

PubMed

Long, Michael W; Henderson, Kathryn E; Schwartz, Marlene B

2010-10-01

This article seeks to inform state and local school food policies by evaluating the impact of Connecticut's Healthy Food Certification (HFC), a program which provides monetary incentives to school districts that choose to implement state nutrition standards for all foods sold to students outside reimbursable school meals. Food service directors from all school districts participating in the National School Lunch Program (NSLP) (N = 151) in Connecticut were surveyed about the availability of competitive foods before and after the 2006-2007 implementation of HFC. Food categories were coded as healthy or unhealthy based on whether they met the Connecticut Nutrition Standards. Data on NSLP participation were provided by the State Department of Education. Changes in NSLP participation and availability of unhealthy competitive foods in elementary, middle, and high schools were compared pre- and post-HFC across districts participating (n = 74) versus not participating (n = 77) in HFC. On average, all districts in Connecticut reduced the availability of unhealthy competitive foods, with a significantly greater reduction among HFC districts. Average NSLP participation also increased across the state. Participating in HFC was associated with significantly greater NSLP participation for paid meals in middle school; however, implementing HFC did not increase overall NSLP participation beyond the statewide upward trend. The 2006-2007 school year was marked by a significant decrease in unhealthy competitive foods and an increase in NSLP participation across the state. Participation in Connecticut's voluntary HFC further reduced the availability of unhealthy competitive foods in local school districts, and had either a positive or neutral effect on NSLP participation. © 2010, American School Health Association.

Association between the Eating Family Meal and the Prevalence of Metabolic Syndrome Using Data from Korea National Health and Nutrition Examination Survey (2007-2012).

PubMed

Park, Shin-Ae; Park, Woo-Chul; Kwon, Yu-Jin; Shim, Jae-Yong

2017-05-01

Several studies have shown that family meals promote a well-balanced and healthier diet and weight status. Metabolic syndrome is related to eating behavior. This study investigated the association between eating family meals and the prevalence of metabolic syndrome. This cross-sectional study included 4,529 subjects who participated in the Korea National Health and Nutrition Examination Survey IV and V (2007-2012). A self-reported questionnaire was used to assess dietary status. Metabolic syndrome was defined according to the guidelines of the modified version of the National Cholesterol Education Program Adult Treatment Panel III. We compared the overall quality of dietary intake in family meal. Nutritional adequacy ratios for energy, protein, calcium, vitamin A, vitamin B 1 , vitamin B 2 , vitamin C, niacin, and potassium, and the mean adequacy ratio were significantly higher in the family meal group (P<0.05). The prevalence of metabolic syndrome was lower in the family meal group (P<0.05). However, we observed no significant association between eating family meals and the prevalence of metabolic syndrome. This study demonstrated that eating family meals appeared to be associated with nutrient adequacy. However, we observed no significant differences in prevalence of metabolic syndrome between the 2 groups.

Use of Nutrition Standards to Improve Nutritional Quality of Hospital Patient Meals: Findings from New York City's Healthy Hospital Food Initiative.

PubMed

Moran, Alyssa; Lederer, Ashley; Johnson Curtis, Christine

2015-11-01

Most hospital patient meals are considered regular-diet meals; these meals are not required to meet comprehensive nutrition standards for a healthy diet. Although programs exist to improve nutrition in hospital food, the focus is on retail settings such as vending machines and cafeterias vs patient meals. New York City's Healthy Hospital Food Initiative (HHFI) provides nutrition standards for regular-diet meals that hospitals can adopt, in addition to retail standards. This study was undertaken to describe regular-diet patient menus before and after implementation of the HHFI nutrition standards. The study involved pre- and post- menu change analyses of hospitals participating in the HHFI between 2010 and 2014. Eight New York City hospitals, selected based on voluntary participation in the HHFI, were included in the analyses. Nutritional content of regular-diet menus were compared with the HHFI nutrition standards. Nutrient analysis and exact Wilcoxon signed-rank tests were used for the analysis of the data. At baseline, no regular-diet menu met all HHFI standards, and most exceeded the daily limits for percentage of calories from fat (n=5), percentage of calories from saturated fat (n=5), and milligrams of sodium (n=6), and they did not meet the minimum grams of fiber (n=7). Hospitals met all key nutrient standards after implementation, increasing fiber (25%, P<0.01) and decreasing sodium (-19%, P<0.05), percentage of calories from fat (-24%, P<0.01), and percentage of calories from saturated fat (-21%, P<0.05). A significant increase was seen in fresh fruit servings (667%, P<0.05) and decreases in full-fat and reduced-fat milk servings (-100%, P<0.05), refined grain servings (-35%, P<0.05), and frequency of desserts (-92%, P<0.05). Regular diet menus did not comply with the HHFI nutrition standards at baseline. Using the HHFI framework, hospitals significantly improved the nutritional quality of regular-diet patient menus. The standards were applied across hospitals of varying sizes, locations, menu types, and food service operations, indicating feasibility of this framework in a range of hospital settings. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Gruel and Unusual Nourishment: The Evolving History of Collegiate Food Service

ERIC Educational Resources Information Center

Krehbiel, Lee E.; Meabon, Dave L.

2006-01-01

This article focuses on the origins, evolution, and social roles played by food service at colleges and universities. It emphasizes: (1) the gradual assumption of responsibility for housing and meals by universities during the medieval period; (2) the role of food service in the "collegiate way" philosophy so influential in British and…

Ineffectiveness of commercial weight-loss programs for achieving modest but meaningful weight loss: Systematic review and meta-analysis.

PubMed

McEvedy, Samantha M; Sullivan-Mort, Gillian; McLean, Siân A; Pascoe, Michaela C; Paxton, Susan J

2017-10-01

This study collates existing evidence regarding weight loss among overweight but otherwise healthy adults who use commercial weight-loss programs. Systematic search of 3 databases identified 11 randomized controlled trials and 14 observational studies of commercial meal-replacement, calorie-counting, or pre-packaged meal programs which met inclusion criteria. In meta-analysis using intention-to-treat data, 57 percent of individuals who commenced a commercial weight program lost less than 5 percent of their initial body weight. One in two (49%) studies reported attrition ≥30 percent. A second meta-analysis found that 37 percent of program completers lost less than 5 percent of initial body weight. We conclude that commercial weight-loss programs frequently fail to produce modest but clinically meaningful weight loss with high rates of attrition suggesting that many consumers find dietary changes required by these programs unsustainable.

High waste contributes to low food intake in hospitalized patients.

PubMed

van Bokhorst-de van der Schueren, Marian A E; Roosemalen, Martin M; Weijs, Peter J M; Langius, Jacqueline A E

2012-04-01

The prevalence of disease-related malnutrition in hospital inpatients is high; many patients do not meet individual nutrition requirements while hospitalized. To better understand the reasons for inadequate nutrition intake, this study describes patient satisfaction, food provision, food intake, and waste of hospital meals. Over 6 days, 150 hospital meals were weighed and nutrient composition was calculated. On return from the wards, waste was weighed. In addition, nutrition intake was compared to nutrition requirements in 42 patients. In a separate study, the authors studied patient satisfaction with the hospital food service using interviews (n = 112). The 3 main meals accounted for a mean of 1809 ± 143 kcal and 76 ± 13 g of protein per day. In total, 38% of the food provided by the kitchen was wasted. As a consequence, the main meals supplied an average of 1105 ± 594 kcal and 47 ± 27 g of protein to patients. Sixty-one percent of patients had an energy intake <90% and 75% had a protein intake <90% of requirements. Most patients were satisfied or fairly satisfied with the choices, taste, and presentation of the main meals. Satisfaction with snack meals and information was inadequate. The standard meals provided by the hospital kitchen provide adequate amounts of energy and protein. However, most patients do not consume complete meals. It may be concluded that food waste is largely attributed to the inadequate intake of many hospitalized patients. Patients who experienced the worst health status ate the least.

45 CFR 2551.52 - What factors are considered in determining a Senior Companion's service schedule?

Code of Federal Regulations, 2011 CFR

2011-10-01

... schedule? (a) Travel time between the Senior Companion's home and place of assignment is not part of the service schedule and is not stipended. (b) Travel time between individual assignments is a part of the service schedule and is stipended. (c) Meal time may be part of the service schedule and is stipended only...

45 CFR 2551.52 - What factors are considered in determining a Senior Companion's service schedule?

Code of Federal Regulations, 2010 CFR

2010-10-01

... schedule? (a) Travel time between the Senior Companion's home and place of assignment is not part of the service schedule and is not stipended. (b) Travel time between individual assignments is a part of the service schedule and is stipended. (c) Meal time may be part of the service schedule and is stipended only...

Got junk? The federal role in regulating "competitive" foods.

PubMed

Salinsky, Eileen

2009-12-11

A wide variety of food and beverage items are available in schools in addition to the school meals provided through the National School Lunch Program and School Breakfast Program. A long-standing source of controversy, the need for stronger federal restrictions on foods that compete with school meals is again under debate. This issue brief examines the availability and consumption of competitive foods, explores the regulation of these foods at the federal level, considers trends in state and local restrictions, and summarizes perceived barriers to improving the nutritional quality of competitive food options.

Fresh Fruit and Vegetable Program participation in elementary schools in the United States and availability of fruits and vegetables in school lunch meals.

PubMed

Ohri-Vachaspati, Punam; Turner, Lindsey; Chaloupka, Frank J

2012-06-01

Dietary intake among children in the United States falls short of national recommendations. Schools can play an important role in improving children's preferences and food consumption patterns. The US Department of Agriculture's Fresh Fruit and Vegetable Program (FFVP) aims to improve children's nutrient intake patterns by offering fresh fruits and vegetables as snacks outside the reimbursable meals programs in elementary schools that serve large numbers of low-income children. Using a nationally representative sample of public elementary schools, this cross-sectional study investigated FFVP participation patterns among schools by demographic and school characteristics. Further, the study investigated the association between FFVP participation and availability of fresh fruits, salads, and vegetables at lunch as reported by school administrators and foodservice staff. Data collected via a mail-back survey from 620 public elementary schools participating in the National School Lunch Program during 2009-2010 were analyzed. Almost 70% of the FFVP-participating schools had a majority of students (>50%) eligible for free and reduced-cost meals. Participating in US Department of Agriculture Team Nutrition Program and having a registered dietitian or a nutritionist on staff were significantly associated with FFVP participation. Based on the results from logistic regression analyses schools participating in the FFVP were significantly more likely (odds ratio 2.07; 95% CI 1.12 to 3.53) to serve fresh fruit during lunch meals. Slightly >25% of public elementary schools across the United States participated in the FFVP, and participation was associated with healthier food availability in school lunches. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Las Tres Comidas del Dia (The Three Meals of the Day).

ERIC Educational Resources Information Center

Olais, Niltza M.

A sixteen line poem in Spanish provides the text of this short booklet on the three meals of the day. Designed for use as supplementary reading materials for the elementary grade Spanish speaking child, the booklet was developed by students in the Bilingual Teacher Aide Program at Mesa Community College. Content and language have been controlled…

Direct Verification of School Meal Applications with Medicaid Data: A Pilot Evaluation of Feasibility, Effectiveness and Costs

ERIC Educational Resources Information Center

Logan, Christopher W.; Cole, Nancy; Kamara, Sheku G.

2010-01-01

Purpose/Objectives: The Direct Verification Pilot tested the feasibility, effectiveness, and costs of using Medicaid and State Children's Health Insurance Program (SCHIP) data to verify applications for free and reduced-price (FRP) school meals instead of obtaining documentation from parents and guardians. Methods: The Direct Verification Pilot…

Impact of Federal Commodity Programs on School Meal Nutrition. Policy Highlight

ERIC Educational Resources Information Center

Robert Wood Johnson Foundation, 2008

2008-01-01

The number of overweight and obese children and adolescents has reached epidemic proportions, and recent federal surveys show that most school meals do not meet federal nutrition guidelines. Accordingly, there is growing interest in the nutritional quality of foods available in U.S. schools--and in the role of the government in helping to make…

Experimental Evaluation of the Flight Line Food Service Facility at Travis AFB

DTIC Science & Technology

1974-06-01

8217emm^^mmi - TABLE 1 DINNER MENU SOUPS DAILY Chili Con Came, Chicken Noodle Soup, Vegetable Soup, Cream of Tomato Soup MON - Vegetable-Beef...Soup TUE - Cream of Chicken Soup WED - Minestrone Soup THU - Beef Noodle Soup FRI - Clam Chowder SAT - Chicken Rice Soup SUN...within two days; frozen sandwiches and breakfast meals would be manufactured once a week and dinner meals every two weeks. During the experiment

Department of Defense Financial Management Regulation. Volume 8. Civilian Pay Policy Procedures

DTIC Science & Technology

1999-08-01

servicing HRO perform a review of employee records to ensure that previously reported retirement plans are correct. Ensure that frozen CSRS accounts... meal periods) occur during the hours specified. See 53 Comp. Gen. 814 (1974) (reference (p)). Shift differential also is payable when an employee is: 1...Temporary Quarters Subsistence Allowance. The TQSA is an allowance granted to an employee for the reasonable cost of temporary quarters, meals and laundry

Development of Web-Based Menu Planning Support System and its Solution Using Genetic Algorithm

NASA Astrophysics Data System (ADS)

Kashima, Tomoko; Matsumoto, Shimpei; Ishii, Hiroaki

2009-10-01

Recently lifestyle-related diseases have become an object of public concern, while at the same time people are being more health conscious. As an essential factor for causing the lifestyle-related diseases, we assume that the knowledge circulation on dietary habits is still insufficient. This paper focuses on everyday meals close to our life and proposes a well-balanced menu planning system as a preventive measure of lifestyle-related diseases. The system is developed by using a Web-based frontend and it provides multi-user services and menu information sharing capabilities like social networking services (SNS). The system is implemented on a Web server running Apache (HTTP server software), MySQL (database management system), and PHP (scripting language for dynamic Web pages). For the menu planning, a genetic algorithm is applied by understanding this problem as multidimensional 0-1 integer programming.

34 CFR 300.117 - Nonacademic settings.

Code of Federal Regulations, 2011 CFR

2011-07-01

... or arranging for the provision of nonacademic and extracurricular services and activities, including meals, recess periods, and the services and activities set forth in § 300.107, each public agency must ensure that each child with a disability participates with nondisabled children in the extracurricular...

34 CFR 300.117 - Nonacademic settings.

Code of Federal Regulations, 2012 CFR

2012-07-01

... or arranging for the provision of nonacademic and extracurricular services and activities, including meals, recess periods, and the services and activities set forth in § 300.107, each public agency must ensure that each child with a disability participates with nondisabled children in the extracurricular...

34 CFR 300.117 - Nonacademic settings.

Code of Federal Regulations, 2014 CFR

2014-07-01

... or arranging for the provision of nonacademic and extracurricular services and activities, including meals, recess periods, and the services and activities set forth in § 300.107, each public agency must ensure that each child with a disability participates with nondisabled children in the extracurricular...

34 CFR 300.117 - Nonacademic settings.

Code of Federal Regulations, 2013 CFR

2013-07-01

... or arranging for the provision of nonacademic and extracurricular services and activities, including meals, recess periods, and the services and activities set forth in § 300.107, each public agency must ensure that each child with a disability participates with nondisabled children in the extracurricular...

Healthier Children's Meals in Restaurants: An Exploratory Study to Inform Approaches That Are Acceptable Across Stakeholders.

PubMed

Anzman-Frasca, Stephanie; Folta, Sara C; Glenn, Meaghan E; Jones-Mueller, Anita; Lynskey, Vanessa M; Patel, Anjali A; Tse, Lisa L; Lopez, Nanette V

2017-04-01

Assess parents', children's, and restaurant executives' perspectives on children's meals in restaurants. Cross-sectional. Parents and children completed predominantly quantitative surveys at 4 quick- and full-service restaurant locations. Telephone interviews were conducted with executives representing additional restaurants. Parents (n = 59) and their first- through fourth-grade children (n = 58); executives (n = 4). Parent/child perspectives on child meal selection and toy incentives in restaurants; executives' views on kids' meals and barriers to supplying healthier kids' meals. Frequencies, thematic analysis. A total of 63% of children ordered from children's menus, 8% of whom ordered healthier kids' meals. Half of parents reported that children determined their own orders. Taste was the most common reason for children's meal choices. Most (76%) children reported visiting the restaurant previously; 64% of them placed their usual order. Parents' views on toy incentives were mixed. Themes from executive interviews highlighted factors driving children's menu offerings, including children's habits and preferences and the need to use preexisting pantry items. Executives described menu changes as driven by profitability, consumer demand, regulation, and corporate social responsibility. Findings can inform the development of restaurant interventions that are effective in promoting healthier eating and are acceptable to parents, children, and restaurant personnel. Copyright © 2016 Society for Nutrition Education and Behavior. All rights reserved.

The Effect of the Presence of Others on Caloric Intake in Homebound Older Adults

PubMed Central

Locher, Julie L.; Robinson, Caroline O.; Roth, David L.; Ritchie, Christine S.; Burgio, Kathryn L.

2008-01-01

Background Undernutrition in homebound older adults is a significant problem. The purpose of this study was to investigate the effect of the presence of others, both within the household and during meals, on caloric intake in homebound older adults. Methods In-depth interviews and three 24-hour dietary recalls were obtained from 50 older adults who were receiving home health services. Descriptive statistics were used to characterize participants, and hierarchical linear modeling was performed to evaluate predictors of caloric intake per meal. Results Participants’ mean age was 77. Females composed 65% and African Americans composed 42% of the sample. Analyses are based on 553 meal observations. The majority (84%) of participants consumed all meals for each of the 3 days of data collection; however, they consumed an average of only 1305 calories per day. Hierarchical linear modeling analysis indicated that persons who had others present during meals consumed an average of 114.0 calories more per meal than those who ate alone (p = .009) and that women consumed 76.7 fewer calories per meal than did men (p = .045). The presence of others within the household had no effect on caloric intake. Conclusion This research suggests that a simple and inexpensive way to increase caloric intake in homebound older adults is to make arrangements for family members or caregivers to eat with them. PMID:16339337

The associations among family meal frequency, food preparation frequency, self-efficacy for cooking, and food preparation techniques in children and adolescents.

PubMed

Woodruff, Sarah J; Kirby, Ashley R

2013-01-01

The purpose of this study was to describe family dinner frequency (FDF) by food preparation frequency (prep), self-efficacy for cooking (SE), and food preparation techniques (techniques) among a small sample in southwestern Ontario, Canada. A cross-sectional survey was administered under the supervision of the research team. After-school programs, sports programs, and 1 elementary school. The sample included 145 participants (41% boys, 59% girls) in grades 4-8. Demographics, prep, SE, techniques, FDF, and family meal attitudes and behaviors. Exploratory 1-way ANOVA and chi-square analyses were used. An ordinal regression analysis was used to determine the associations between FDF with descriptor variables (sex, grade, and ethnicity) and prep, SE, techniques, FDF, and family meal attitudes and behaviors (P < .05). Approximately 59% reported family dinners on 6 or 7 days per week. Half of participants were involved with prep 1-6 times per week. Mean SE was 25.3 (scale 1-32), and girls performed more techniques than boys (P = .02). Participants with greater SE (odds ratio = 1.15) and higher family meal attitudes and behaviors (odds ratio = 1.15) were more likely to have a higher FDF. Future health promotion strategies for family meals should aim at increasing children's and adolescents' SE. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Impact of the 2010 US Healthy, Hunger-Free Kids Act on School Breakfast and Lunch Participation Rates Between 2008 and 2015.

PubMed

Vaudrin, Nicole; Lloyd, Kristen; Yedidia, Michael J; Todd, Michael; Ohri-Vachaspati, Punam

2018-01-01

To evaluate National School Lunch Program (NSLP) and School Breakfast Program (SBP) participation over a 7-year period before and after the implementation of the 2010 Healthy, Hunger-Free Kids Act (HHFKA), which required healthier school lunch options beginning in school year (SY) 2012-2013 and healthier school breakfast options beginning in SY2013-2014. Data were gathered from low-income, high-minority public schools in 4 New Jersey cities. We conducted longitudinal analyses of annual average daily participation (ADP) in school meals among enrolled students overall and among those eligible for free or reduced-price meals. We used linear mixed models to compare NSLP and SBP participation rates from SY2008-2009 to SY2014-2015. NSLP participation rates among students overall differed little across years (from 70% to 72%). SBP rates among enrolled students were stable from the beginning of the study period to SY2013-2014 and then increased from 52% to 59%. Among students eligible for free or reduced-price meals, the ADP was lowest in SY2012-2013 (when the HHFKA was implemented) before rebounding. The HHFKA did not have a negative impact on school meal participation over time. Public Health Implications. The HHFKA-strengthened nutrition standards have not affected school meal participation rates. With time, students are likely to accept healthier options.

Trade in Services: The Doha Development Agenda Negotiations and U.S. Goals

DTIC Science & Technology

2010-04-07

doctor, enjoying a meal at the restaurant ). However, rapid changes in technology are reducing even these restrictions on services (computer software...establish a presence in the country of the consumer. For example, hotel and restaurant services require a presence in the country of the consumer...wholesale, and franchising services. This access would include both services direct delivery to the customer or remotely through catalogue, video, or

Consuming Identities: Law, School Lunches, and What it Means to be American.

PubMed

Mortazavi, Melissa

2014-01-01

Food, eating, and the rituals surrounding food impact people as individuals, as groups, and as citizens. Through direct regulation, food aid, subsidies, and property rights, law shapes and even determines food choices in America. With it, law shapes, reflects, and may even--at times--dictate American identities. Perhaps nowhere is the law's impact on food and identity more immediately apparent than in the context of the National School Lunch Program (NSLP). Federally subsidized school meals feed over fifty million students a day and serve over seven billion school meals annually. Whether it is pork's removal from snack lists being likened to "fatwa" or cafeterias segregating paying and non-paying students, the lessons of school meals go far beyond nutritional content and send resounding messages about civic values, inclusion, and exclusion. In recent years school meals have come under increasing scrutiny, but as legislative consideration of nutritional goals in the school lunch program has improved, discussion of political, social, and cultural goals has lagged. This Article is the first to examine the social and political dimensions of school meals, and concludes that current treatment of these values in food regulation undermines key values in American civil society. The school lunch program teaches students a simplified, uniform, and even discriminatory account of what it means to eat and be American. Students under this regime must choose to either be American and sit down at the table with the "normal" kids or retain your beliefs, your identity, and perhaps even your health and well-being. This is a choice no child should have to make--especially not on an empty stomach.

7 CFR 225.15 - Management responsibilities of sponsors.

Code of Federal Regulations, 2014 CFR

2014-01-01

... forms. Application forms or descriptive materials given to households about applying for free meals must... evaluate, fund, or determine benefits for their programs, and with auditors for program reviews and law... programs to help them evaluate, fund, or determine benefits for their programs; auditors for program...

49 CFR 398.6 - Hours of service of drivers; maximum driving time.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 49 Transportation 5 2011-10-01 2011-10-01 false Hours of service of drivers; maximum driving time... REGULATIONS TRANSPORTATION OF MIGRANT WORKERS § 398.6 Hours of service of drivers; maximum driving time. No... or operate for more than 10 hours in the aggregate (excluding rest stops and stops for meals) in any...

49 CFR 398.6 - Hours of service of drivers; maximum driving time.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 49 Transportation 5 2010-10-01 2010-10-01 false Hours of service of drivers; maximum driving time... REGULATIONS TRANSPORTATION OF MIGRANT WORKERS § 398.6 Hours of service of drivers; maximum driving time. No... or operate for more than 10 hours in the aggregate (excluding rest stops and stops for meals) in any...

The Swedish municipal food distribution service to the elderly living at home as experienced by the recipient's relatives.

PubMed

Pajalic, Zada

2013-07-23

The municipal Food distribution service (FD) to the elderly living at home is a part of the public social and care service in Sweden, The objective of this service is to ensure proper food intake for persons who are unable to do their own shopping, and prepare their own meals. The foremost reasons for the need of the FD service are in situations where there are illness related physical or psychological limitations.This means that the Swedish welfare system takes on the responsibility for its citizens when they have a legal social related need of care. Further, according to the Swedish social legislation, children or other relatives have no legal obligations to take care of their parents or elderly disabled relatives. This also means that the children or relatives of elderly people requiring social support have no legal right to be involved in the evaluation procedure of need assessment or the outcome of any social and care services granted by the Swedish social welfare system. The aim of the present study was to gain insight into how the relatives of elderly people living at home in Sweden experience the municipal service of ready-made meals distributed daily. The data was collected using in-depth interviews with relatives of elderly persons who use the municipal food distribution (FD) service (n=8). The transcribed interview material was analysed using the grounded theory method. The findings of this study revealed that the relatives of the municipal FD service recipients advocate for a food preparation service in the home of the recipient rather than the distribution of ready-made meals from a central kitchen. The results also revealed that the participating relatives felt frustrated by the legal limitations that make it impossible for them to influence the municipal FD service. The findings in this study also indicate that relatives should be considered as a resource in this matter and could actively participate, and have a positive influence on the quality of the municipal FD service for the elderly. The results of the study could have implications for nursing, public administration and gerontology.

Improvement in knowledge, social cognitive theory variables, and movement through stages of change after a community-based diabetes education program.

PubMed

Chapman-Novakofski, Karen; Karduck, Justine

2005-10-01

The objective of this program was to demonstrate the impact of a community-based diabetes education program. Participants were adults (N=239; mean age+/-standard deviation=63+/-10 years) with diabetes or caretakers. Community-based education incorporating Social Cognitive Theory and Stages of Change Theory included three group sessions focused on meal planning with cooking demonstrations. Knowledge and Social Cognitive Theory/Stages of Change variables were assessed pre- and postintervention. At posttest, significantly more (P<.05) used herbs in place of salt, cooked with olive or canola oils, used artificial sweeteners in baking (Stages of Change Theory), and were confident to change their diet and to prepare healthful meals. Knowledge of diabetes and nutrition increased (P<.05) and was a factor in postintervention belief in ability to use food labels and that meal planning was helpful. This community-based diabetes education intervention resulted in positive impacts on knowledge, health beliefs, and self-reported behaviors. Improvement in knowledge can be instrumental in moving individuals to an action or maintenance stage and in improving self-efficacy.

Minimal effect on energy intake by additional evening meal for frail elderly service flat residents--a pilot study.

PubMed

Odlund Olin, A; Koochek, A; Cederholm, T; Ljungqvist, O

2008-05-01

Nutritional problems are common in frail elderly individuals receiving municipal care. To evaluate if an additional evening meal could improve total daily food intake, nutritional status, and health-related quality of life (HRQOL) in frail elderly service flat (SF) residents. Out of 122 residents in two SF complexes, 60 subjects agreed to participate, of which 49 subjects (median 84 (79-90) years, (25th-75th percentile)) completed the study. For six months 23 residents in one SF complex were served 530 kcal in addition to their regular meals, i.e. intervention group (I-group). Twenty-six residents in the other SF building were controls (C-group). Nutritional status, energy and nutrient intake, length of night time fast, cognitive function and HRQOL was assessed before and after the intervention. At the start, the Mini Nutritional Assessment classified 27% as malnourished and 63% as at risk for malnutrition, with no difference between the groups. After six months the median body weight was unchanged in the I-group, +0.6 (-1.7-+1.6) kg (p=0.72) and the C-group -0.6 (-2.0-+0.5) kg (p=0.15). Weight change ranged from -13% to +15%. The evening meal improved the protein and carbohydrate intake (p<0.01) but the energy intake increased by only 180 kcal/day (p=0.15). The night time fast decreased in the I-group from 15.0 (13.0-16.0) to 13.0 (12.0-14.0) hours (p<0.05). There was no significant difference in cognitive function or HRQOL between the groups. Nine out of ten frail elderly SF residents had nutritional problems. Serving an additional evening meal increased the protein and carbohydrate intake, but the meal had no significant effect on energy intake, body weight or HRQOL. The variation in outcome within each study group was large.

Can Latino Food Trucks (Loncheras) Serve Healthy Meals? A Feasibility Study

PubMed Central

Cohen, Deborah; Colaiaco, Ben; Martinez-Wenzl, Mary; Montes, Monica; Han, Bing; Berry, Sandy H.

2018-01-01

Objective To conduct a pilot study to assess the feasibility of modifying food truck meals to meet the My Plate guidelines as well as the acceptability of healthier meals among consumers. Design We recruited the owners of Latino food trucks (loncheras) in 2013-14 and offered an incentive for participation, assistance with marketing, and training by a bilingual dietician. We surveyed customers and we audited purchases to estimate sales of the modified meals. Setting City of Los Angeles Subjects Owners or operators of Latino food trucks (loncheras) and their customers Results We enrolled 22 lonchera owners and 11 completed the intervention, offering more than 50 new menu items meeting meal guidelines. Sales of the meals comprised 2% of audited orders. Customers rated the meals highly; 97% said they would recommend and buy them again and 75% of participants who completed the intervention intended to continue offering the healthier meals. However, adherence to guidelines drifted after several months of operation and participant burden was cited as a reason for drop-out among 3/11 lonchera owners. Conclusions Loncheras who participated reported minimal difficulty in modifying menu items. Given the difficulty in enrollment, expanding this program and ensuring adherence would likely need to be accomplished through regulatory requirements, monitoring and feedback, similar to the methods used to achieve compliance with sanitary standards. A companion marketing campaign would be helpful to increase consumer demand. PMID:28069099

Association between the Eating Family Meal and the Prevalence of Metabolic Syndrome Using Data from Korea National Health and Nutrition Examination Survey (2007–2012)

PubMed Central

Park, Shin-Ae; Park, Woo-Chul; Kwon, Yu-Jin

2017-01-01

Background Several studies have shown that family meals promote a well-balanced and healthier diet and weight status. Metabolic syndrome is related to eating behavior. This study investigated the association between eating family meals and the prevalence of metabolic syndrome. Methods This cross-sectional study included 4,529 subjects who participated in the Korea National Health and Nutrition Examination Survey IV and V (2007–2012). A self-reported questionnaire was used to assess dietary status. Metabolic syndrome was defined according to the guidelines of the modified version of the National Cholesterol Education Program Adult Treatment Panel III. We compared the overall quality of dietary intake in family meal. Results Nutritional adequacy ratios for energy, protein, calcium, vitamin A, vitamin B1, vitamin B2, vitamin C, niacin, and potassium, and the mean adequacy ratio were significantly higher in the family meal group (P<0.05). The prevalence of metabolic syndrome was lower in the family meal group (P<0.05). However, we observed no significant association between eating family meals and the prevalence of metabolic syndrome. Conclusion This study demonstrated that eating family meals appeared to be associated with nutrient adequacy. However, we observed no significant differences in prevalence of metabolic syndrome between the 2 groups. PMID:28572888

School Budget Cuts Threaten to Increase Summer Childhood Hunger

ERIC Educational Resources Information Center

Center for Public Policy Priorities, 2012

2012-01-01

Texas households experience food insecurity at a rate of nearly 19 percent (one of the highest in the nation). Kids without access to meals are less likely to perform well in school and more likely to be at risk of poor health. While most children have access to meals during the year through the national school lunch program, participation in…

Academic Achievement Trajectories of Homeless and Highly Mobile Students: Resilience in the Context of Chronic and Acute Risk

ERIC Educational Resources Information Center

Cutuli, J. J.; Desjardins, Christopher David; Herbers, Janette E.; Long, Jeffrey D.; Heistad, David; Chan, Chi-Keung; Hinz, Elizabeth; Masten, Ann S.

2013-01-01

Analyses examined academic achievement data across third through eighth grades ("N" = 26,474), comparing students identified as homeless or highly mobile (HHM) with other students in the federal free meal program (FM), reduced price meals (RM), or neither (General). Achievement was lower as a function of rising risk status (General…

The nutritional value of food service meals ordered by hospitalized children.

PubMed

Huang, Jeannie S; Chun, Stanford; Cheung, Christopher; Poon, Linda; Terrones, Laura

2016-10-01

US hospitals routinely provide food to hospitalized children. The nutritional content of provided foods has not been evaluated. We performed our study to examine meal orders of hospitalized youth and determine whether the nutritional contents of ordered meals meet dietary guidelines. We performed a cross-sectional evaluation among hospitalized youth ≥1 y receiving all nutritional intake by mouth and not on a clear liquid diet. Meal orders from hospitalized youth were analyzed for nutritional content. Daily calories, fiber, protein, fat content, and sugar-sweetened beverages ordered were determined and compared with published dietary recommendations. Distribution analyses and odds ratios for meeting v. not meeting dietary recommendations were calculated for select factors and adjusted for hospital length of stay. 969 meal orders from 247 patients [13 (1, 26) [median (min, max)] years, 50% male, 47% Hispanic] at a tertiary care pediatric hospital were reviewed. Forty-four percent of daily meals exceeded caloric recommendations, 9% met fiber recommendations, 36% met fat recommendations, all met protein requirements, and 53% included sugar-sweetened beverages. Overweight/obese boys <13 y hospitalized ≤7 d were more likely to place meal orders exceeding daily caloric recommendations while Hispanic overweight/obese youth hospitalized ≤7 d were more likely to order sugar-sweetened beverages than inpatient counterparts. Pediatric hospital meal orders commonly do not meet dietary guidelines. Hospitals should encourage youth and families to order within nutritional guidelines to prevent additional health risk. Copyright © 2016 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.

Position of the American Dietetic Association: child and adolescent food and nutrition programs.

PubMed

Stang, Jamie; Taft Bayerl, Cynthia; Flatt, Michelle M

2006-09-01

It is the position of the American Dietetic Association that all children and adolescents, regardless of age, sex, socioeconomic status, racial diversity, ethnic diversity, linguistic diversity, or health status, should have access to food and nutrition programs that ensure the availability of a safe and adequate food supply that promotes optimal physical, cognitive, social, and emotional growth and development. Appropriate food and nutrition programs include food assistance and meal programs, nutrition education initiatives, and nutrition screening and assessment followed by appropriate nutrition intervention and anticipatory guidance to promote optimal nutrition status. Food and nutrition programs create a safety net that ensures that children and adolescents at risk for poor nutritional intakes have access to a safe, adequate, and nutritious food supply and nutrition screening, assessment, and intervention. It is important that continued funding be provided for these programs, which consistently have been shown to have a positive impact on child and adolescent health and well-being. Food and nutrition programs serve as a means to prevent or reduce hunger and food insecurity, but also as a vehicle for nutrition education and promotion of physical activity designed to prevent or reduce overweight and prevent chronic disease. It is the role of the registered dietitian to support adequate and sustained funding for food and nutrition programs, universal health care reimbursement for nutrition services, and the use of research and surveillance programs to evaluate and improve these programs. In addition, the registered dietitian and dietetic technician, registered, are responsible for serving as a nutrition resource to all groups and individuals providing services to children and adolescents, acting as an advocate for the establishment of child-care, school, and community settings conducive to the development of good nutrition habits.

A theory-based newsletter nutrition education program reduces nutritional risk and improves dietary intake for congregate meal participants.

PubMed

Francis, Sarah L; MacNab, Lindsay; Shelley, Mack

2014-01-01

At-risk older adults need community-based nutrition programs that improve nutritional status and practices. This 6-month study assessed the impact of the traditional Chef Charles (CC) program (Control) compared to a theory-based CC program (Treatment) on nutritional risk (NR), dietary intakes, self-efficacy (SE), food security (FS), and program satisfaction for congregate meal participants. Participants were mostly educated, single, "food secure" White females. NR change for the treatment group was significantly higher (P = 0.042) than the control group. No differences were noted for SE or FS change and program satisfaction between groups. The overall distribution classification levels of FS changed significantly (P < .001) from pre to post. Over half (n = 46, 76.7%) reported making dietary changes and the majority (n = 52, 86.7%) rated CC as good to excellent. Results suggest the theory-based CC program (treatment) is more effective in reducing NR and dietary practices than the traditional CC program (control).

Discretionary salt use in airline meal service.

PubMed

Wallace, S; Wellman, N S; Dierkes, K E; Johnson, P M

1987-02-01

Salt use in airline meal service was studied through observation of returned meal trays of 932 passengers. Observation and weighing of salt packets on returned trays revealed that 64% of passengers did not salt their airline dinner, while 6% used the entire salt packet, 0.92 gm NaCl (362 mg Na). Average discretionary salt use among the 234 passengers (25%) who added salt was 0.57 gm NaCl (232 mg Na). Estimates of total sodium in the four airline dinners averaged 2.0 gm NaCl (786 mg Na). Laboratory assays of menu items produced by the airline foodservice differed 3% to 19% from estimated values. Sodium content of the four airline dinner menus was similar and did not affect salt use. Discretionary salt use was related to the total amount of entrée consumed but was not affected by the amount of salad consumed. It is postulated that salt use in the "captive" airline situation is predicated on consistent, habitual practices. Lowering sodium consumption in this setting may require alteration in both food preparation methods and quantity of salt presented in the packets.

Free choice access to multipoint wellness education and related services positively impacts employee wellness: a randomized and controlled trial.

PubMed

Sforzo, Gary A; Kaye, Miranda P; Calleri, David; Ngai, Nancy

2012-04-01

Examine effects of voluntary participation in employer-sponsored, multipoint wellness education programming on employee wellness. A randomized and controlled design was used to organize 96 participants into an education + access group; an access-only group, and control group. Outcome measures were made at start and end of a 12-week intervention period. Education + access improved wellness knowledge, which, in turn, enhanced life satisfaction, employee morale, and energy, and nearly improved stress level. Those who received facility access without educational programming did not reap health benefits. Employees voluntarily used the fitness facility and healthy meal cards only 1.3 and 1.5 times per week, respectively. Participants made limited and likely inadequate use of wellness opportunities. As a result, physical health benefits (eg, blood pressure, fitness parameters) were not seen in the present study. However, multipoint wellness education resulted in psychosocial health benefits in 12 weeks.

Environmental and nutrition impact of achieving new School Food Plan recommendations in the primary school meals sector in England.

PubMed

Wickramasinghe, Kremlin; Rayner, Mike; Goldacre, Michael; Townsend, Nick; Scarborough, Peter

2017-04-05

The aim of this modelling study was to estimate the expected changes in the nutritional quality and greenhouse gas emissions (GHGEs) of primary school meals due to the adoption of new mandatory food-based standards for school meals. Nationally representative random sample of 136 primary schools in England was selected for the Primary School Food Survey (PSFS) with 50% response rate. A sample of 6690 primary students from PSFS who consumed school meals. Primary School Food Plan (SFP) nutritional impact was assessed using both macronutrient and micronutrient quality. The environmental impact was measured by GHGEs. The scenario tested was one in which every meal served in schools met more than half of the food-based standards mentioned in the SFP (SFP scenario). We used findings from a systematic review to assign GHGE values for each food item in the data set. The GHGE value and nutritional quality of SFP scenario meals was compared with the average primary school meal in the total PSFS data set (pre-SFP scenario). Prior to introduction of the SFP (pre-SFP scenario), the primary school meals had mandatory nutrient-based guidelines. The percentage of meals that met the protein standard increased in the SFP scenario and the proportion of meals that met the standards for important micronutrients (eg, iron, calcium, vitamin A and C) also increased. However, the SFP scenario did not improve the salt, saturated fat and free sugar levels. The mean GHGE value of meals which met the SFP standards was 0.79 (95% CI 0.77 to 0.81) kgCO 2 e compared with a mean value of 0.72 (0.71 to 0.74) kgCO 2 e for all meals. Adopting the SFP would increase the total emissions associated with primary school meals by 22 000 000 kgCO 2 e per year. The universal adoption of the new food-based standards, without reformulation would result in an increase in the GHGEs of school meals and improve some aspects of the nutritional quality, but it would not improve the average salt, sugar and saturated fat content levels. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Foods Served in Child Care Facilities Participating in the Child and Adult Care Food Program: Menu Match and Agreement with the New Meal Patterns and Best Practices.

PubMed

Dave, Jayna M; Cullen, Karen W

2018-06-01

To assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu coding. Nine early care and education centers. Agreement of posted menus with foods served, and comparison of foods served and consumed with the new CACFP meal guidelines and best practices. Data were compiled for each meal (breakfast, lunch, and snacks). Frequencies and percentages of agreement with the posted menu (coded matches, substitutions, additions, and omissions) were calculated for each food component in the CACFP menu guidelines. Menu total match was created by summing the menu match plus acceptable substitutions. Menus were compared with the new CACFP meal guidelines and best practices. The match between the posted menus and foods actually served to children at breakfast, lunch, and snack was high when the acceptable menu substitutions were considered (approximately 94% to 100% total match). Comparing the menus with the new meal guidelines and best practices, the 1 guideline that was fully implemented was serving only unflavored, low-fat, or 1% milk; fruit and vegetable guidelines were partially met; fruit juice was not served often, nor were legumes; the guideline for 1 whole grain-rich serving/d was not met; and regular beef and full-fat cheese products were commonly served. Early care and education centers enrolled in CACFP provided meals that met the current CACFP guidelines. Some menu improvements are needed for the centers to meet the new guidelines and best practices. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Differential improvements in student fruit and vegetable selection and consumption in response to the new National School Lunch Program regulations: a pilot study

PubMed Central

Cullen, Karen W.; Chen, Tzu-An; Dave, Jayna M.; Jensen, Helen

2014-01-01

Background This study investigated changes in student food selection and consumption in response to the new National School Lunch Program meal patterns during fall, 2011. Design Eight elementary and four intermediate schools in one Houston area school district were matched on free/reduced price (FRP) meal eligibility and randomized into control or intervention conditions. Intervention Both intervention and control school cafeterias served the same menu. The intervention school cafeterias posted the new meal pattern daily; students could select one fruit and two vegetable servings per reimbursable meal. Control school students could only select the previous meal pattern: a total of two fruit and vegetable servings per meal. Main outcome measures Students were observed during lunch: gender, foods selected/consumed were recorded. Diet analysis software was used to calculate energy/food groups selected/consumed. Statistical analyses performed Cochran-Mantel-Haenszel Chi-square tests examined differences in the percent of students selecting each meal component by condition, controlling for gender, grade, and school FRP. ANCOVA assessed differences in amount of energy/food groups selected and consumed, and differences in percent of food groups consumed. Results Observations were conducted for 1149 elementary and 427 intermediate students. Compared with students in the control schools, significantly more intervention elementary and intermediate school students selected total (P<0.001, P<0.05) and starchy vegetables (P<0.001; P<0.01); more intervention intermediate school students selected fruit (P<0.001), legumes (P<0.05), and protein foods (P<0.01). There were significantly greater amounts of these foods selected and consumed, but no differences in the proportion of the foods consumed by condition. Fewer calories were consumed by elementary and intermediate school intervention students. Conclusions More intervention students selected fruit and vegetables at lunch, and consumed them compared with control condition students. Future studies with larger and more diverse student populations are warranted. PMID:25556770

Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency.

PubMed

Cho, Mi Sook; Kim, Miseon; Cho, Wookyoun

2014-08-01

A higher frequency of family meals is associated with good dietary habits in young people. This study focused on the relationships of family meal frequency with food neophobia and personality traits in adolescents. For this purpose, we administered a survey to 495 middle school students in Seoul metropolitan city, after which the data were analyzed using the SPSS (18.0) program. Pearson correlation was used to determine the relationships among dietary habits, personality traits, and food neophobia according to frequency of family meals. Dietary habits, personality traits, and food neophobia all showed significant differences according to the frequency of family meals. Further, eating regular family meals was associated with good dietary habits (P < 0.001) and was linked with improved extraversion, agreeableness, conscientiousness, emotional stability, and openness/intellect (P < 0.001). On the other hand, it showed a negative relationship with food neophobia (P < 0.001). The relationship between dietary habits and food neophobia showed a negative correlation (P < 0.01). The relationship between dietary habits and personality traits showed a positive correlation (P < 0.01). Lastly, the relationship between personality traits and food neophobia showed a negative correlation (P < 0.01). Based on the results of the study, the frequency of family meals affects dietary habits, personality traits, and food neophobia in adolescents.

Merchandising. Michigan School Food Service Training Manual.

ERIC Educational Resources Information Center

Michigan State Univ., East Lansing. Cooperative Extension Service.

The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

75 FR 29340 - Agency Information Collection Activities; Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2010-05-25

... marketers and quick service restaurant companies for information concerning, among other things, their..., snacks, baked goods, cereals, prepared meals, candy, dairy products, and restaurant food. The study found... and beverage manufacturers, distributors, and marketers and quick service restaurant companies in the...

Daily distribution of free healthy school meals or food-voucher intervention? Perceptions and attitudes of parents and educators.

PubMed

Dalma, Archontoula; Zota, Dina; Kouvari, Matina; Kastorini, Christina-Maria; Veloudaki, Afroditi; Ellis-Montalban, Paloma; Petralias, Athanassios; Linos, Athena

2018-01-01

To qualitatively evaluate the optimal intervention (food-voucher approach vs. free daily meal distribution), aimed at reducing food insecurity and promoting healthy eating among students attending public schools in socioeconomically disadvantaged areas. We randomly assigned 34 schools to one of the two interventions: students in 17 schools received a daily lunch-box and parents in the other 17 schools received a food voucher of equal value once a month. All students were offered the opportunity to participate. We conducted 30 focus groups in all participating schools (17 in the meal distribution and 13 in the food voucher schools). Eligible participants included parents (n = 106), educators (n = 66) and school principals (n = 34). We qualitatively evaluated their perceptions and attitudes towards the program. Important differences were observed between the two approaches, with more favourable perceptions being reported for the meal distribution approach. More specifically, social stigmatization was minimized in the meal distribution approach, through the participation of all students, compared with the food-voucher participants who reported feelings of embarrassment and fear of stigmatization. Secondly, the meal distribution approach alleviated child food insecurity through the provision of the daily meal, while the food-voucher intervention helped manage household food insecurity, as vouchers were mainly used for purchasing food for family meals. Furthermore, the educational and experiential nature of the meal distribution approach intensified healthy eating promotion, while the food-voucher intervention was efficient mainly for conscious parents regarding healthy eating. The meal distribution intervention was considered more effective than the food-voucher one. Hence, for interventions aiming at tackling food insecurity of children and adolescents, public health focus could be oriented towards school-based in kind food assistance. Copyright © 2017 Elsevier Ltd. All rights reserved.

Prevalence and Characterization of Salmonella in Animal Meals Collected from Rendering Operations.

PubMed

Jiang, Xiuping

2016-06-01

As part of the Salmonella Education Reduction Program, the Animal Protein Producers Industry initiated a yearlong microbiological survey of animal meals from 1 January to 31 December 2010. The types of animal meals included poultry meal, pork and beef crax, meat meal, meat and bone meal, feather meal, blood meal, and fish meal from a variety of rendering operations (n = 65). Salmonella was positive in 731 (8.3%) of 8,783 analyzed samples, with contamination rates as 1.0, 33.2, and 21.3% from samples collected right after press, being loaded out, or unidentified, respectively. The randomly selected positive Salmonella samples (n = 100) representing 1.1% of the total samples tested were enumerated by the most-probable-number (MPN) method. The Salmonella contamination level ranged from <0.03 (below the detection limit) to 240 MPN/g with a median MPN per gram of 0.036. Among 102 Salmonella isolates from those 100 positive samples, a total of 42 Salmonella serotypes or groups were identified with Montevideo (13%), Senftenberg (11%), Mbandaka (7%), Orion (7%), Livingstone (6%), Tennessee (4%), Infantis (4%), Cerro (4%), and group C1 (4%) as the most predominant ones. Those Salmonella isolates were further analyzed for antimicrobial resistance to the 15 most common antibiotics by using the National Antimicrobial Resistance Monitoring System gram-negative plate. Most Salmonella isolates (n = 94) were sensitive to all antibiotics tested, with seven isolates resistant to one antibiotic and one resistant to seven antibiotics. Clearly, the prevalence of Salmonella in animal meals declined compared with previous surveys, and none of the Salmonella serotypes concerning target animal health were isolated. In addition, most Salmonella isolates remained susceptible to the majority of the 15 most commonly used antibiotics.

Weight Loss Associated With Employee Income in an Incentivized Employee Wellness Program.

PubMed

Fink, Jennifer T; Rich, Jennifer; Smith, David R; Singh, Maharaj; Sutton, Kelly; Mueller, George; Ihrke, Doug M; Skalla, Jessica L; Cisler, Ron A

2016-12-01

We examined the relationship between the type of incentivized wellness program and employee weight loss and the effects of participant income. We retrospectively examined employees who participated in one of six weight loss wellness programs, which were categorized for the present analysis: reweigh/body mass index, Coaching, and Weight Watchers/Meal Replacement. Those who participated were eligible for a $350/year insurance premium discount. Employees in the low-income category of $45K or less participated at a higher rate, however, did not lose as much weight as those participants in the higher income categories of $70K or more. We found a positive association with weight loss in two of the categories, reweigh/body mass index, and Weight Watchers/Meal Replacement programs. Wellness programs have a significant impact on employee weight loss, but this relationship may vary across the income level of participants.

Family Meal Frequency among Children and Adolescents with Eating Disorders

PubMed Central

Elran-Barak, Roni; Sztainer, Maya; Goldschmidt, Andrea B.; Le Grange, Daniel

2014-01-01

Purpose: Previous studies on family meals and disordered eating have mainly drawn their samples from the general population. The goal of the current study is to determine family meal frequency among children and adolescents with Anorexia Nervosa (AN), Bulimia Nervosa (BN), and Feeding or Eating Disorder Not Elsewhere Classified (FED-NEC), and to examine if family meal frequency is associated with eating disorder psychopathology. Methods: Participants included 154 children and adolescents (M=14.92±2.62), who met criteria for AN (n=60), BN (n=32), or FED-NEC (n=62). All participants completed the Eating Disorder Examination (EDE) and the Family Meal Questionnaire (FMQ) prior to treatment at the University of Chicago Eating Disorders Program. Results: AN and BN participants significantly differed in terms of family meal frequency. A majority of participants with AN (71.7%), compared to less than half (43.7%) of participants with BN, reported eating dinner with their family frequently (five or more times per week). Family meal frequency during dinner was significantly and negatively correlated with dietary restraints and eating concerns among participants with BN (r=-.381, r=-.366, p<.05) and FED-NEC (r=-.340, r=-.276, p<.05). Conclusions: AN patients' higher family meal frequency may beexplained bytheir parents' relatively greater vigilance over eating, whereas families of BN patients may be less aware of eating disorder behaviors and hence less insistent upon family meals. Additionally, children and adolescents with AN may be more inhibited and withdrawn, and therefore are perhaps more likely to stay at home and eat together with their families. PMID:24529833

24 CFR 700.120 - Eligible supportive services.

Code of Federal Regulations, 2014 CFR

2014-04-01

... section 802(k)(16) and in section 700.105. (c) Meal services shall meet the following guidelines: (1) Type... shall provide special menus as necessary for meeting the dietary needs arising from the health requirements of conditions such as diabetes and hypertension. Grantees should attempt to meet the dietary needs...

7 CFR 1944.255 - Eligible supportive services.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 802(k)(16) and in section 1944.105. (c) Meal services shall meet the following guidelines: (1) Type of... provide special menus as necessary for meeting the dietary needs arising from the health requirements of conditions such as diabetes and hypertension. Grantees should attempt to meet the dietary needs of varying...

24 CFR 700.120 - Eligible supportive services.

Code of Federal Regulations, 2012 CFR

2012-04-01

... section 802(k)(16) and in section 700.105. (c) Meal services shall meet the following guidelines: (1) Type... shall provide special menus as necessary for meeting the dietary needs arising from the health requirements of conditions such as diabetes and hypertension. Grantees should attempt to meet the dietary needs...

7 CFR 1944.255 - Eligible supportive services.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 802(k)(16) and in section 1944.105. (c) Meal services shall meet the following guidelines: (1) Type of... provide special menus as necessary for meeting the dietary needs arising from the health requirements of conditions such as diabetes and hypertension. Grantees should attempt to meet the dietary needs of varying...

24 CFR 700.120 - Eligible supportive services.

Code of Federal Regulations, 2013 CFR

2013-04-01

... section 802(k)(16) and in section 700.105. (c) Meal services shall meet the following guidelines: (1) Type... shall provide special menus as necessary for meeting the dietary needs arising from the health requirements of conditions such as diabetes and hypertension. Grantees should attempt to meet the dietary needs...

The New School Lunch

ERIC Educational Resources Information Center

Wallace, Brian D.

2009-01-01

This article describes how food service providers and district administrators find creative ways to provide better meals as part of a healthier school food movement. Throughout the nation, food service providers have cut down on the amount of processed foods served to students by replacing these items with more fresh fruits and vegetables, whole…

Give Everyone a Vested Interest in Food Service.

ERIC Educational Resources Information Center

Watkins, Shirley Maree

1987-01-01

Describes the school food service industry, providing 27 million meals daily in 89,000 schools, as second only to McDonald's in size. Offers advice for developing a superior, cooperative business venture. Focus must be on visible managers, high quality staff, clearly communicated objectives, and customer satisfaction. (MLH)

Building Healthier Children through Family-Style Service in School Cafeterias

ERIC Educational Resources Information Center

Coborn, Jamie E.; Marquart, Len; Burgess-Champoux, Teri L.; Rosen, Renee A.

2015-01-01

Schools are recognized as ideal environments to promote and enhance the health of children. Previous research has shown a positive association exists between increased prevalence of family-style meals and children's health. Use of family-style service provides opportunities to improve children's overall health and well-being through increased…

Beverage Selections and Impact on Healthy Eating Index Scores in Elementary Children's Lunches from School and from Home

ERIC Educational Resources Information Center

Bergman, Ethan A.; Englund, Tim; Ogan, Dana; Watkins, Tracee; Barbee, Mary; Rushing, Keith

2016-01-01

Purpose/Objectives: The purposes of this study were to: 1) analyze beverage selections of elementary students consuming National School Lunch Program meals (NSLP) and lunches brought from home (LBFH), 2) compare overall meal quality (MQ) of NSLP and LBFH by food components using Healthy Eating Index 2010 (HEI-2010), and 3) investigate the impact…

Blue Ribbon Child Care Food and Nutrition Skill Series: Idaho Child Nutrition Programs. Second Edition.

ERIC Educational Resources Information Center

Idaho State Dept. of Education, Boise.

Noting that children have different appetites and adjust their food intake on a meal by meal basis, this self study guide presents ideas to help home child care providers meet the nutritional needs of the children in their care. The guide is to be used by individuals and small groups of adults working with infants and children. The guide's eight…

Meeting Total Fat Requirements for School Lunches: Influence of School Policies and Characteristics. Economic Research Report Number 87

ERIC Educational Resources Information Center

Newman, Constance; Guthrie, Joanne; Mancino, Lisa; Ralston, Katherine; Musiker, Melissa

2009-01-01

Concerns about child obesity have raised questions about the quality of meals served in the National School Lunch Program. Local, State, and Federal policymakers responded to these concerns beginning in the mid-1990s by instituting a range of policies and standards to improve the quality of U.S. Department of Agriculture-subsidized meals. Schools…

Meeting Total Fat Requirements for School Lunches: Influence of School Policies and Characteristics. ERS Report Summary

ERIC Educational Resources Information Center

Newman, Constance; Guthrie, Joanne; Mancino, Lisa; Ralston, Katherine; Musiker, Melissa

2009-01-01

Concerns about child obesity have raised questions about the quality of meals served in the National School Lunch Program (NSLP). Local, State, and Federal policymakers responded to these concerns beginning in the mid-1990s by instituting a range of policies and standards to improve the quality of USDA-subsidized meals. While most of USDA's…

School meals defined from the perspective of students catered for under the National School Feeding Program, Brazil.

PubMed

Paiva, Janaína Braga de; Freitas, Maria do Carmo Soares de; Santos, Ligia Amparo da Silva

2016-08-01

Based on socio-anthropological studies into food and in connection with guidance from the Public Policy on Food and Nutrition Security in Brazil, this paper sought to objectively analyze students' views of the school meals given to them as part of the National School Feeding Program (PNAE). The data was produced through ethnographic exercises that were developed where the above Program (hereafter Program) had been implemented in a semi-arid municipality in the state of Bahia. The exercises also involved the production of written material and the use of focus groups with teenagers in primary school education. Of particular note in this study was the time and space the students had for their break/recreation period which brought to light the relationship between the body and food. Based on the responses given we were able to identify different understandings and meanings associated with the food served in these institutions. The study helped to shed some light on the relational aspects between habitual eating at "home-on the road-and-in school" with the right to have school meals. We were also able to obtain a broader understanding of the eating habits of teenagers that are catered for as part of the PNAE.

Unshared Sacrifice: The House of Representatives' Shameful Assault on America's Children.

ERIC Educational Resources Information Center

Children's Defense Fund, Washington, DC.

This report discusses the impact of federal budget cuts, program restructuring, and rescissions in programs crucial to child survival. It summarizes the changes voted in by House committees, including changes in school meal programs; combining the Child and Adult Care Food Program with the Women, Infants, and Children (WIC) Program; removing…

The Child Nutrition Labeling Program: An Overview.

ERIC Educational Resources Information Center

Wade, Cheryl; And Others

This manual establishes policies and procedures for the Child Nutrition (CN) Labeling Program, a voluntary federal program run by the United States Department of Agriculture. The program is responsible for reviewing a product formulation to determine the contribution a single serving of that product makes toward the child nutrition meal pattern…

Development of a single-meal fish consumption advisory for methyl mercury

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ginsberg, G.L.; Toal, B.F.

2000-02-01

Methyl mercury (meHg) contamination of fish is the leading cause of fish consumption advisories in the US. These advisories have focused upon repeated or chronic exposure, whereas risks during pregnancy may also exist from a single-meal exposure if the fish tissue concentration is high enough. In this study, acute exposure to meHg from a single fish meal was analyzed by using the one-compartment meHg biokinetic model to predict maternal hair concentrations. These concentrations were evaluated against the mercury hair concentration corresponding to the US Environmental Protection Agency's reference dose (RfD), which is intended to protect against neurodevelopmental effects. The one-compartmentmore » model was validated against blood concentrations from three datasets in which human subjects ingested meHg in fish, either as a single meal or multiple meals. Model simulations of the single-meal scenario at different fish meHg concentrations found that concentrations of 2.0 ppm or higher can be associated with maternal hair concentrations elevated above the RfD level for days to weeks during gestation. A single-meal fish concentration cutoff of {ge} 2.0 ppm is an important consideration, especially because this single high exposure event might be in addition to a baseline meHg body burden from other types of fish consumption. This type of single-meal advisory requires that fish sampling programs provide data for individual rather than composited fish, and take into account seasonal differences that may exist in fish concentrations.« less

Food and meals in caring institutions - a small dive into research.

PubMed

Hansen, Kai Victor

2016-05-09

Purpose - With the growing older population, the increasing interest in the elderly's eating habits and the meal situation go hand in hand and are challenges in many countries, including Norway. The purpose of this paper is to investigate, part of an ongoing project in Norway, address four categories of elderly people: healthy elderly (HE), old people with home care, elderly living in institutions, and critical ill elderly. Design/methodology/approach - The aim of this study was to investigate related articles concerning food and the elderly in the four identified categories, defining six different meal experience categories to disclose possible gaps in the research in terms of core product, room, personal service, company, atmosphere, and management control systems (MCS). Database searches, conducted through JSTOR and Web of Science, started with words in combination with "elderly and meal experiences" and were narrowed down to the most relevant papers with words from the six meal experience categories. Ultimately, 21 of 51 downloaded papers from international journals were reviewed. Findings - A comparison of the four elderly groups was made across the six different meal experience categories, which disclosed several gaps. Among the 21 papers, five focused on HE, 12 on older people living with home care, 16 on elderly living in institutions, and one on critical ill elderly. The specific under-researched gaps include room, company, atmosphere, and MCS. Research limitations/implications - Future research will need to investigate these groups more thoroughly, and the research should concentrate on the HE and critical ill in connection with the six meal experience aspects. Originality/value - The combination of meal experience aspects towards different elderly categories is an original perspective on the aim of the literature review.

Investigation into the suitability and accessibility of catering practices to inpatients from minority ethnic groups in Brent.

PubMed

Hartley, Becky A; Hamid, F

2002-06-01

The Borough of Brent has one of the largest ethnic minority populations in England, with a growing number of refugee communities from Africa and Europe. Two important issues to be considered when developing culturally sensitive services in the hospital (including food provision) are that practices meet the religious and cultural requirements of the population that the hospital serves and that staff are equipped with the skills to understand cultural differences in illness and treatment. To review accessibility and suitability of multicultural meals to minority ethnic communities across five hospital sites in Brent and determine the level of nursing staff knowledge of multicultural dietary competencies. One survey was completed in each of the five hospital sites to gather information about current catering practices. Two separate questionnaires obtained information of the level of inpatient satisfaction with multicultural meals amongst Hindu, Muslim, Caribbean and Jewish patient groups and knowledge of nursing staff about multicultural competencies. Community groups representing minority ethnic populations participated in focus groups to establish feedback about dietary requirements in hospitals. Access to multicultural meals varied across hospital sites. Of 98 patients in the inpatient satisfaction survey, 74% were aware of the availability of multicultural meals with 51% of these patients not ordering any of the Asian vegetarian, Asian halal, Caribbean or kosher meals, citing satisfaction with European food as the main reason. Those ordering multicultural meals reported satisfaction most of the time (42%), satisfied most of the time (38%) and never satisfied (19%). The African Muslim group was the least satisfied with current halal meal provision. Forty-seven per cent of nurses questioned could accurately answer questions about multicultural dietary competencies. Improvements could be made to improve accessibility and improve suitability of meal choices to inpatients from minority ethnic groups.

Production of fortified food for a public supplementary nutrition program: performance and viability of a decentralised production model for the Integrated Child Development Services Program, India.

PubMed

Antier, Clémentine; Kumar, Salil; Bhagwat, Sadhana; Sankar, Rajan

2014-01-01

Integrated Child Development Services in India through its supplementary nutrition programme covers over 100 million children, pregnant and lactating women across the country. Providing a hot cooked meal each day to children aged between 3-6 years and a take-home ration to children aged between 6-36 months, pregnant and lactating women, the Integrated Child Development Services faces a monumental task to deliver this component of services of desired quality and regularity at scale. From intermediaries or contractors who acted as agents for procuring and distributing food to procurement directly from large food manufacturers to using women groups as food producers, different State Governments have adopted a variety of strategies to procure and distribute food, especially the take-home ration. India's Supreme Court, through its directive of 2004, encouraged the Government to engage women's groups for the production of the supplementary food. This study was conducted to determine the operational performance, economic sustainability and social impact of a decentralised production model for India's Supplementary Nutrition Program, in which women groups run smallscale industrialised units. Data were collected through observation, interviews and group discussions with key stakeholders. Operational performance was analysed through standard performance indicators that measured consistency in production, compliance with quality standards and distribution regularity. Assessment of the economic viability included cost structure analysis, five-year projections, and financial ratios. Social impact was assessed using a qualitative approach. The pilot unit has demonstrated its operational performance and cost-efficiency. More data is needed to evaluate the scalability and sustainability of this decentralised model.

Meals, Mindfulness, & Moving Forward: A feasibility study to a multi-modal lifestyle approach in early psychosis.

PubMed

Usher, Craigan; Thompson, Andie; Griebeler, Meridith; Senders, Angela; Seibel, Celeste; Ly, Richard; Murchison, Charles; Hagen, Kirsten; Afong, Keith-Allen; Bourdette, Dennis; Ross, Rachel; Borgatti, Alena; Shinto, Lynne

2018-03-07

The primary aim was to demonstrate adherence to a novel 6-week lifestyle intervention program ("Meals, Mindfulness, & Moving Forward" [M 3 ]) designed to help improve lifestyle practices of youth with a history of at least 1 psychotic episode. M 3 used a non-equivalent control group design involving clients from a community early intervention program. Seventeen individuals in the active M 3 program and 16 controls were assessed for secondary outcomes at baseline, 6-weeks, and 12-weeks (6 weeks post-intervention) on cardiometabolic and symptomatic outcomes. The program met its primary aim with 88% (15/17) of participants meeting adherence criteria. Compared with the controls, M 3 participants showed significant improvement in positive psychotic symptoms (P = .002). This pilot study showed that young people involved in a community early intervention program adhered to an activity-based lifestyle program which included mindfulness meditation, yoga and nutrition education, warranting further evaluation with a larger sample size. © 2018 John Wiley & Sons Australia, Ltd.

Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequency

PubMed Central

Cho, Mi Sook; Kim, Miseon

2014-01-01

BACKGROUND A higher frequency of family meals is associated with good dietary habits in young people. This study focused on the relationships of family meal frequency with food neophobia and personality traits in adolescents. SUBJECTS/METHOD For this purpose, we administered a survey to 495 middle school students in Seoul metropolitan city, after which the data were analyzed using the SPSS (18.0) program. Pearson correlation was used to determine the relationships among dietary habits, personality traits, and food neophobia according to frequency of family meals. RESULTS Dietary habits, personality traits, and food neophobia all showed significant differences according to the frequency of family meals. Further, eating regular family meals was associated with good dietary habits (P < 0.001) and was linked with improved extraversion, agreeableness, conscientiousness, emotional stability, and openness/intellect (P < 0.001). On the other hand, it showed a negative relationship with food neophobia (P < 0.001). The relationship between dietary habits and food neophobia showed a negative correlation (P < 0.01). The relationship between dietary habits and personality traits showed a positive correlation (P < 0.01). Lastly, the relationship between personality traits and food neophobia showed a negative correlation (P < 0.01). CONCLUSION Based on the results of the study, the frequency of family meals affects dietary habits, personality traits, and food neophobia in adolescents. PMID:25110570

Nutritional Status Associated to Skipping Breakfast in Brazilian Health Service Patients.

PubMed

Batista-Jorge, Gislaine Cândida; Barcala-Jorge, Antônio Sérgio; Oliveira Dias, Anderson Frederico; Silveira, Marise Fagundes; de Farias Lelis, Deborah; Oliveira Andrade, João Marcus; Claro, Rafael Moreira; de Paula, Alfredo Mauricio Batista; Guimaraes, Andre Luiz Sena; Ferreira, Adaliene Versiane; Santos, Sérgio Henrique Sousa

2016-01-01

Recent studies show that skipping breakfast is associated with an increased risk of obesity, diabetes and cardiovascular diseases. In this context, this study evaluated 400 patients from the Brazilian health service who had their nutritional status defined based on the body mass index and were classified as physically active or insufficient active. The energy intake and macronutrients was also assessed by a 24-hour dietary recall where the association of overweight/obesity with the investigated variables was evaluated using chi-square, Student's t test and multivariate analysis (p < 0.05). The main results showed that more than half of the studied population have the habit of omitting breakfast (55.8%), and among those, 81.2% were overweight/obese (p < 0.0001). Almost three-fourths of these individuals consumed no more than 4 meals a day (73.0%), and regarding this meal frequency/day, 78.8% of the individuals who reported having 4 meals or less a day were overweight/obese compared with 57.8% who reported as having 5-6 meals/day (p < 0.0001). The individuals who reported to omit breakfast had a higher chance of being overweight compared with those who had this habit (OR 2.20; 95% CI 1.40-3.60) and the chance of the physically insufficient active individuals to be overweight/obese was 2.9 times higher when compared to the active individuals (p < 0.0001). Our findings suggest that regular breakfast consumption may decrease overweight and obesity risk. © 2016 S. Karger AG, Basel.

An Analysis of Attendance Patterns in the Experimental Food Service System at Travis Air Force Base

DTIC Science & Technology

1974-12-01

Food Service System Study was undertaken to develop wideranging improvements in current Air Force food service operations. Of particular concern was the need to increase consumer attendance and utilization of the dining facilities. A number of changes were implemented during the experiment including menu modifications, dining hall renovations, and the introduction of three new food service operations - a modular fast food unit, a flight line facility, and an ethnic, specialty meal service provided by one of the renovated dining

Cost-effectiveness of medical nutrition therapy and therapeutically designed meals for older adults with cardiovascular disease.

PubMed

Troyer, Jennifer L; McAuley, William J; McCutcheon, Megan E

2010-12-01

Many older adults experience hyperlipidemia and hypertension, but there is little information about whether medical nutrition therapy (MNT) or therapeutic meals have independent or joint beneficial effects on older adults with these diagnoses. To assess the cost-effectiveness of MNT and therapeutic meals for older adults with hyperlipidemia and/or hypertension. A 1-year prospective four-arm controlled randomized community-based clinical trial. Participants were people ages 60 years or older residing in community settings who were medically diagnosed with either hypertension or hyperlipidemia. They were recruited through a number of venues beginning in May 2003. The 321 eligible individuals were assigned to one of four arms: (a) a literature control group, (b) a therapeutic meal group that received seven diagnosis-appropriate therapeutic meals a week, (c) an MNT group, and (d) an MNT-plus-therapeutic meal group. The outcome measure was quality-adjusted life-years (QALYs). Costs included both intervention and medical costs. Estimations of separate models of costs and QALYs facilitated the construction of incremental cost-effectiveness ratios. Net benefit analysis produced the probability that each intervention was cost-effective given different values for society's willingness to pay for a QALY. Therapeutic meals are cost-effective. Using the net benefit approach and a willingness to pay of $109,000 per QALY, the probability that the therapeutic meal delivery program is cost-effective is 95% and for MNT the probability is 90%. However, the combination of MNT and therapeutic meals did not have an independent significant effect on QALYs. Results inform the debate about extending Medicare funding for MNT to individuals with hypertension and hyperlipidemia. Future research should include more individuals who are not currently receiving medications for these diseases. Copyright © 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Family meal frequency among children and adolescents with eating disorders.

PubMed

Elran-Barak, Roni; Sztainer, Maya; Goldschmidt, Andrea B; Le Grange, Daniel

2014-07-01

Previous studies on family meals and disordered eating have mainly drawn their samples from the general population. The goal of the current study is to determine family meal frequency among children and adolescents with anorexia nervosa (AN), bulimia nervosa (BN), and feeding or eating disorder not elsewhere classified (FED-NEC) and to examine whether family meal frequency is associated with eating disorder psychopathology. Participants included 154 children and adolescents (M = 14.92 ± 2.62), who met criteria for AN (n = 60), BN (n = 32), or FED-NEC (n = 62). All participants completed the Eating Disorder Examination and the Family Meal Questionnaire prior to treatment at the University of Chicago Eating Disorders Program. AN and BN participants significantly differed in terms of family meal frequency. A majority of participants with AN (71.7%), compared with less than half (43.7%) of participants with BN, reported eating dinner with their family frequently (five or more times per week). Family meal frequency during dinner was significantly and negatively correlated with dietary restraints and eating concerns among participants with BN (r = -.381, r = -.366, p < .05) and FED-NEC (r = -.340, r = -.276, p < .05). AN patients' higher family meal frequency may be explained by their parents' relatively greater vigilance over eating, whereas families of BN patients may be less aware of eating disorder behaviors and hence less insistent upon family meals. Additionally, children and adolescents with AN may be more inhibited and withdrawn and therefore are perhaps more likely to stay at home and eat together with their families. Copyright © 2014 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

Preparing Food for Preschoolers: A Guide for Food Service Personnel.

ERIC Educational Resources Information Center

Lundin, Janet, Ed.; O'Malley, Edward T., Ed.

Guidelines and suggestions to help food service workers in children's day care centers plan, prepare, and serve a variety of nutritious, tasty, and attractive meals and snacks are presented. The following topics are included (subtopics are listed in parentheses): (1) preparation of food (seasoning foods; preparing meat, fish, vegetables, and…

Meal replacements as a weight loss tool in a population with severe mental illness.

PubMed

Gelberg, Hollie A; Kwan, Crystal L; Mena, Shirley J; Erickson, Zachary D; Baker, Matthew R; Chamberlin, Valery; Nguyen, Charles; Rosen, Jennifer A; Shah, Chandresh; Ames, Donna

2015-12-01

Weight gain and worsening metabolic parameters are often side effects of antipsychotic medications used by individuals with severe mental illness. To address this, a randomized, controlled research study of a behavioral weight management program for individuals with severe mental illness was undertaken to assess its efficacy. Patients unable to meet weight loss goals during the first portion of the year-long study were given the option of using meal replacement shakes in an effort to assist with weight loss. Specific requirements for use of meal replacement shakes were specified in the study protocol; only five patients were able to use the shakes in accordance with the protocol and lose weight while improving metabolic parameters. Case studies of two subjects are presented, illustrating the challenges and obstacles they faced, as well as their successes. Taking responsibility for their own weight loss, remaining motivated through the end of the study, and incorporating the meal replacement shakes into a daily routine were factors found in common with these patients. Use of meal replacements shakes with this population may be effective. Published by Elsevier Ltd.

[MODen: Psychoeducationnal therapeutic group program for schizophrenic patients, based on nutritional balance and pleasure, using cognitive functions: A pilot study].

PubMed

Farhat, S L; Hochard, C; Orens, S; Gautier, C; Lambert, T; Geret, L; Bralet, M C

2016-10-01

Schizophrenia causes psychological difficulties (with positive and/or negative symptoms) as well as cognitive disabilities (attention, memory, executive functions and social cognition). Moreover, 40 to 60% of patients suffer from an excess of weight or obesity (due to bad eating habits, eating disorders or medication). All these difficulties impair their autonomy and their insertion into the society. In this context, setting-up a therapeutic tool, which may have cognitive benefits seems relevant. Thus, MODen is a therapeutic educational tool whose aim is to improve cognitive functions and the symptoms by using "nutritional balance" as an aid. In this treatment program, two therapists lead a group of 5 to 8 patients which group meets once a week during two to four hours for 16 weeks, divided in 4 cycles. The first three weeks of each cycle consists of theoretical instruction: patients talk about their eating habits, information is given about nutritional balance and preparation of meals. In the different cycles, flexibility, planning, memory and attention are trained. For instance, the work on categorisation of foods and nutritional balance allow enhancing flexibility abilities. Writing down the lists of different ingredients needed for one week's meals and preparation of meals train planning abilities. MODen also takes into account ecological issues such as the limited budget of patients to do their shopping (this budget is around 4 euros per meal in France). The budget is also linked to planning abilities and reasoning. Finally, during the last session of each cycle the group prepares a meal (from the shopping to cooking). This last session is all about sharing and social cognition abilities. By the end of the program, patients will have prepared four meals together. Also "homework" has to be done each week in order to facilitate memorisation of what has been learned during the last session and to prepare the beginning of the next session. In a pilot study with 8 patients with schizophrenia (DSM-IV), improvements in PANSS negative symptoms and disorganization (respectively P<0.02; P<0.02) were observed. An underlying improvement at BECS scores was also observed (P<0.08). Regarding those preliminary results as well as the ecological qualities of this program, this therapeutic tool could be relevant in the treatment of patients with schizophrenia. Copyright © 2016 L'Encéphale, Paris. Published by Elsevier Masson SAS. All rights reserved.

[Comprehensive study on the prevention of food poisoning through the investigation of an affected hospital food service facility].

PubMed

Kubota, Satoshi; Kawai, Hiromi

2015-01-01

In Japan, more than 20,000 people suffer from various types of food poisoning annually. In this paper, we discuss the prevention of food poisoning in hospital food service facilities from the perspective of hygiene management and organizational behavior. We inspected the kitchen environment and the meal preparation process in a hospital food service facility in Japan that had been the site of a food poisoning incident. To clarify the present state of hygiene management, interviews were conducted with both the head of the nutrition and food service section and the administrative manager. In addition, questionnaires were distributed to the food service staff to assess their level of satisfaction with the working environment. The facility had been built about 10 years previously and was well maintained. Meal preparations were performed according to the operation manual, and education and training for the food service staff were carried out daily. No problems were evident regarding hygiene management. However, concerning organizational behavior, the satisfaction level of the staff was found to be relatively low, which may have led to a reduction in their organizational commitment and a decrease in their performance. To aid in the prevention of food poisoning incidents in hospital food service facilities, it is essential not only to conduct standard hygiene management and training, but also to consider the organizational behavior of the food service staff.

Retooling food service for early elementary school students in Somerville, Massachusetts: the Shape Up Somerville experience.

PubMed

Goldberg, Jeanne P; Collins, Jessica J; Folta, Sara C; McLarney, Mary Jo; Kozower, Claire; Kuder, Julia; Clark, Valerie; Economos, Christina D

2009-07-01

Changes in the school food environment are a logical target to prevent childhood overweight. We describe the food service component of a 2-year research intervention to prevent excess weight gain in children. The goals of the food service component were to improve the presentation and nutrient quality of school meals and to incorporate more fruits and vegetables into students' diets. The project engaged food service staff, students, parents, teachers, and school leaders to improve school nutrition. Modifications addressed needs and barriers identified though dialogue with the food service director, focus groups, key informant interviews, and surveys of school employees, students, and parents and guardians. Attitudes and behavior changes were measured through surveys, direct observation, and sales data. More fruits, vegetables, whole grains, and low-fat dairy products were available during the intervention years; menus and à la carte choices were brought into closer compliance with recommended guidelines for children; attitudes of students, parents and guardians, school faculty, and food service staff improved; and policies related to food service were adopted. Strategic modification to improve nutrition and increase acceptability of the food served in schools is feasible and sustainable. These results demonstrate that changes to food service can lead to improved nutrient profiles and more favorable attitudes toward food served at school meals. Such changes can help prevent childhood obesity.

[School meals: planning, production, distribution, and adequacy].

PubMed

Issa, Raquel Carvalho; Moraes, Letícia Freitas; Francisco, Raquel Rocha Jabour; dos Santos, Luana Caroline; dos Anjos, Adriana Fernandez Versiani; Pereira, Simone Cardoso Lisboa

2014-02-01

To evaluate the planning, production, distribution, and nutritional adequacy of meals served at city schools. This descriptive cross-sectional study was conducted between March 2011 and April 2012 and included a representative sample (n = 42 schools) of extended shift city schools from Belo Horizonte, Minas Gerais, Brazil. Five meals from each school were randomly selected and analyzed by direct weighing. Production indicators and nutritional adequacy were evaluated in contrast to the recommendations of the city food security bureau and the Brazilian National Program of School Meals (PNAE). Seventy-nine percent of the analyzed meals did not meet the recommendations of the city food security bureau. The rate of waste (food left on plates) was acceptable at 4,90%, but the rates of cooked and not served food (7,06%) and counter leftovers (5,30%) were high. Both the city planned meals and the meals served in the schools were nutritionally inadequate in terms of the PNAE, particularly for children aged 11-15 years. There was a relationship between consumption by school staff and the amount of food that was cooked (r = 0.353; P < 0.001) and the rate of cooked and not served food (r = 0.138; P = 0.045). Waste was positively correlated with the rate of counter leftovers (r = 0.145; P = 0.035), and inversely correlated with fiber intake (r = -0.143; P = 0.038). The results indicate the importance of monitoring the planning, production, and distribution of school meals and of food and nutrition education in order to improve the quality of food and to reduce waste in schools.