State Affiliates

Cooking for Kids, a culinary training program, conducted a needs assessment with key personnel in Oklahoma school nutrition programs to better understand the current training and resource needs of this population. Additionally, the needs assessment assessed barriers to accessing current training interventions offered by the program.

While recent policy changes have expanded the nutritional value of lunchroom food offerings, low levels of fruit and vegetable consumption at school remain a problem. This intervention was designed to assess whether low-cost changes could be employed to increase student selection and consumption of fruits and vegetables during elementary school lunch times.

The Institute of Child Nutrition Applied Research Division, funded through a grant administered by the United States Department of Agriculture…

The Journal of Child Nutrition & Management would like to acknowledge the individuals below, who served as a peer reviewer…