Volume 38, Issue 2, Fall 2014


The Journal of Child Nutrition & Management

A Publication of the School Nutrition Association

Table of Contents

Volume 38, Issue 2, Fall 2014

Editor’s Note

Recognition of The Journal of Child Nutrition and Management Peer Reviewers  


Cafeteria Staff Perceptions of the New USDA School Meal Standards 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 cafeteria staff perceptions about the new school food standards.

Brenda Alcaraz, BS; Karen Weber Cullen, DrPH, RD

Lunches Selected and Consumed from the National School Lunch Program in Schools Designated as HealthierUS School Challenge Schools Are More Nutritious than Lunches Brought from Home Purpose/Objective
The purpose of this study was to compare the nutrient content of National School Lunch Program (NSLP) lunches and lunches brought from home (LBFH) lunches in elementary schools participating in the HealthierUS School Challenge (HUSSC).

Ethan A. Bergman, PhD, RDN, CD, FAND; Catherine Saade, MS, RD; Emily Shaw; Tim Englund, PhD; Linda Cashman, MS, RD; Katie Weight Taylor, MS; Tracee Watkins, MBA; Keith Rushing, PhD, RD

School Lunch Before and after Implementation of the Healthy Hunger-Free Kids Act Purpose/Objectives
This study compares the mean nutrients selected and consumed in National School Lunch Program (NSLP) meals before and after implementation of the new nutrition standards mandated by the Healthy Hunger-Free Kids Act of 2010 (HHFKA) in July 2012. Four elementary schools achieving HealthierUS Schools Challenge awards serving second through fifth grade students were selected to participate.

Ethan A. Bergman, PhD, RDN, CD, FAND; Tim Englund, PhD; Katie Weigt Taylor, MS; Tracee Watkins, MBA; Stephen Shepman, PhD; Keith Rushing, PhD, RD

Vegetable Pureé: A Pilot Study to Increase Vegetable Consumption among School Lunch Participants in US Elementary Schools Purpose/Objectives
Recent US Department of Agriculture regulations increased the amount and variety of vegetables required for school lunches. Vegetables are the most wasted components of lunch while entrées are selected and consumed by the majority of children. This study examined how adding vegetable purée to an elementary school lunch entrée affected the weight and calories of the entrée consumed and the amount of vegetables consumed. Differences between genders and among grade levels were also assessed.

Angela Vale, MS, RD; Julie Raeder Schumacher, EdD, RD; Robert W. Cullen, PhD, RD; Hae Jin Gam, PhD

Food Recall Attitudes and Behaviors of School Nutrition Directors Purpose/Objectives
The purpose of this study was to explore school nutrition directors’ attitudes and behaviors about food recalls. Specific objectives included: 1) Determine current food recall attitudes and the relationship between demographics and these attitudes; 2) Determine current practices of school nutrition directors related to food recalls and the relationship between demographics and these behaviors; 3) Examine school nutrition directors’ level of confidence in responding to a recall; 4)Determine current food recall communication systems and practices in school nutrition operations.

Amber Grisamore, MS; Kevin R. Roberts, PhD

Evaluation of the Color Me Healthy Program in Influencing Nutrition and Physical Activity in Mississippi Preschool Child Care Facilities Purpose/Objectives
The purpose of this research was to determine the level of implementation and perceived value in creating knowledge and behavior change from the Color Me Healthy (CMH) training program in child care centers,family day care homes, or Head Start facilities throughout Mississippi.

Holly F. Huye, PhD, RD’ Sarah Bankston, MS, RD; Donna Speed, MS, RD, LD; Elaine F. Molaison, PhD, RD

Registered Dietitians in School Nutrition Leadership: Motivational Aspects of Job Selection and Job Satisfaction Purpose/Objectives
This study examined motivational aspects related to selecting school nutrition leadership as a career by registered dietitians (RDs).Motivational aspects were defined as valued characteristics which influence individuals’ desires for specific work environments. Aspects of job satisfaction were also explored.

Linette J. Dodson, PhD, RD, LD, SNS; Susan W. Arendt, PhD, RD, CHE


The USDA Fresh Fruit and Vegetable Program: A Case Study of Implementation and Consumption in Wisconsin Purpose/Objectives
The US Department of Agriculture created its Fresh Fruit and Vegetable Program (FFVP) to address poor nutrition and rising obesity among children. The FFVP allocates funding for selected elementary schools with at least 50% free/reduced price school meal enrollments to provide free fresh fruit and vegetable snacks to students.The purpose of this case study in one Wisconsin FFVP-funded school is to provide 1) an account of what fruits and vegetables were served and consumed and 2) information about FFVP implementation,including benefits, challenges and opportunities for collaborative partnerships.

Eric M. Jamelske, PhD; Lori A. Bica, PhD


2014 Child Nutrition Showcase Research Abstracts Research Objectives
This investigation examined beverage selection by demographic variables in both lunches brought from home (LBFH), and lunches selected as part of the National School Lunch Program (NSLP).


NFSMI Summary of Research NFSMI Research Summary

Mary Frances Nettles, PhD, RD
Director of Applied Research Division

This research has been produced by the National Food Service Management Institute, Applied Research Division (NFSMI, ARD), located at The University of Southern Mississippi with headquarters at The University of Mississippi. Funding for the Institute has been provided with federal funds from the U.S. Department of Agriculture, Food and Nutrition Service, to The University of Mississippi in cooperation with The University of Southern Mississippi. The mission of NFSMI is to provide information and services that promote the continuous improvement of Child Nutrition Programs, such as: School Meals Programs, Summer Food Service Program, and Child and Adult Care Food Program. The NFSMI Research Summary is a continuing series of summaries reporting recently completed research and research-based resources funded by the National Food Service Management Institute.

Mary Frances Nettles, PhD, RD

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