Recent Research focuses on Wellness and Food Safety
August 29, 2007--As students return to schools all across America, the nation's school nutrition professionals face another year filled with both perennial and brand-new challenges. Media attention on obesity and health keeps the nutritional content of school meals in the public eye. Food safety is another area that requires constant vigilance. Fortunately, the efforts of school nutrition professionals to meet these challenges are both documented and supported by a growing body of research in this field. The most recent issue of SNA's The Journal of Child Nutrition & Management--an online-exclusive, peer-reviewed research publication--features several articles on wellness and food safety in school foodservice.
In "Prevalence of Overweight in Fourth Graders Across Five School-Based Studies," the authors support taking height and weight measurements of children at school to determine BMI and track changes over time. Meanwhile, "Increased Availability and Marketing of Fruit, Juice, and Vegetables to Middle School Students Increase Consumption" finds that a social marketing campaign can support behavior change.
Food safety is addressed in two studies. The authors of "Educational Interventions Impact Hazard Analysis Critical Control Point (HACCP) Program Implementation in Iowa Schools" report the results of a three- year educational intervention. "Assessment of a HACCP Training Network" reviews a program established by the National Food Service Management Institute.
This issue of The Journal of Child Nutrition & Management also includes research related to job competencies, knowledge and skills, as well as the impact of an organizational culture on school foodservice employees. A summary of research being conducted by the U.S. Department of Agriculture's Food and Nutrition Service is also included. See Related Links to access the articles in this issue of The Journal of Child Nutrition & Management.