Advocacy & Policy

As the novel coronavirus of 2019 (COVID-19) continued to create problems beyond the initial stages, researchers at ARD identified the continued unexpected operational challenges school nutrition (SN) professionals would face in year two of the pandemic.

A look at research presented at SNA’s July conference, including: “Food Traceability in School Foodservice Operations: Benefits and Challenges,” “Mississippi School Foodservice Directors’ Farm to School Procurement Practices by Region,” and “Stakeholders’ Insight about Farm to School Produce Food Safety”

As meal delivery evolved from the traditional foodservice style to grab-and-go items, the food supply chain needed to adapt to new product offerings and distribution channels (Hobbs, 2021; SNA, 2020a). Despite concerted efforts to distribute meals, numerous issues affecting the execution of the NSLP and SBP remained unresolved by the end of the school year (SY) 2019-2020 (SNA, 2020b).

A purposeful SWP has the required measurable standards, an assessment and implementation plan, and an evaluation report on the progress made toward a school environment that supports and promotes health (Turner et al., 2021). The periodic assessment of the effectiveness of a SWP is critical in measuring its progress and efficacy (Pitt et al., 2011).

The COVID-19 pandemic presented a time of unprecedented challenges, leaving a profound impact on all aspects of life. In Kansas, childcare centers were deemed an essential service and allowed to remain open during the state’s March 2020 stay-home order (Exec. Order No. 20-16, 2020).

The Impact of a Preschool Obesity Prevention (I-POP) intervention used the evidence-based obesity prevention curriculum Hip Hop to Health Jr. (HH2H) to promote healthy dietary and physical activity behaviors among Mississippi Head Start children. The purpose of this qualitative research was to explore Head Start teachers’ perceptions and attitudes toward the HH2H curriculum.

As part of school meals served through the National School Lunch Program (NSLP) and School Breakfast Program (SBP), students can apply to receive benefits for either free or reduced-price meals, or otherwise can purchase meals at the subsidized full price. However, a substantial portion of students receive an incorrect benefit level due to mistakes on the benefits application or mistakes in eligibility determination.

As we welcome fall weather and colors, we also welcome the new issue for The Journal of Child Nutrition & Management. During this season, we cannot help to think how much the Journal has grown and how much it has contributed to the dissemination of research and other relevant information in the field.