Volume 43, Issue 1, Spring 2019

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The Journal of Child Nutrition & Management

A Publication of the School Nutrition Association

Table of Contents

Volume 43, Issue 1, Spring 2019

Editor's Note

RESEARCH IN ACTION

Evaluation of a Sensory-based, Food-Education Program on Fruit and Vegetable Consumption among Kindergarten Children Purpose/Objectives
To pilot whether a sensory-based food education program, “Rainbow Food Heroes,”increases children’s intended and actual fruit and vegetable consumption.

by Enza Gucciardi, PhD; Robyn Nagel, RD, MHSc; Sylwia Szwiega, BSc; Betty Yan Yan Chow, BSc; Clare E. Barker, M.A.; Janet Nezon, MHSc; and Helen Bian, Msc.

An Exploratory Case Study of a Food Education Program in the United Kingdom: Chefs Adopt a School Purpose/Objectives
Chef’s Adopt a School (CAAS) is an evidence-based food education program delivered inschools (Kindergarten - 12th grade) in the United Kingdom (UK) which helps childrenunderstand the importance of nutritional literacy and encourages healthy eating.

by Michelle Jayman, MBPsS, PhD

Attitudes, Perceived Benefits and Barriers, and Prevalence of Scheduling Recess Before Lunch: A Survey of Indiana Elementary School Principals Purpose/Objectives
Historically, school administrators schedule recess immediately after lunch.Recent research, however, suggests a plethora of benefits if recess is scheduled before lunch,including decreased plate waste, increased consumption of nutrients, and decreased disciplineproblems on the playground and in the lunchroom.

by Hannah Green, MS, RDN; Teresia Mbogori, PhD; James Stroud, PhD; and Carol Friesen, PhD, RDN, CD

Exploration of Mealtime Practices and Policies Among NC Head Start Organizations: Does Practice Reflect Policy? Purpose/Objectives
Early childhood educators (ECEs) are encouraged to utilize supportive feeding practices (SFPs)to promote children's healthy eating. SFPs include sitting with children during mealtimes, rolemodeling healthy eating behaviors, encouraging children to try new foods, and addressingchildren’s hunger cues.

by Kristina M. Bandy RD, LDN; Amanda D. Peterson MS, RDN, LDN; Kristi Wilkerson RD, LDN; Archana V. Hegde PhD; and Virginia C. Stage PhD, RDN, LDN

Confidence of Hourly School Nutrition Employees with Local and Farm-Fresh Produce Purpose/Objectives
Farm to school (FTS) programs have many benefits, including potential forincreased consumption of fruits and vegetables by students.

by Anna Nothum, MS, RD; Dennis Eggett, PhD; and Nathan Stokes, PhD

Food Traceability in School Foodservice Operations: Benefits and Challenges Purpose/Objectives
This study explored food traceability systems in school foodservice in the United States and thepotential benefits and challenges to their implementation.

by Basem A. Boutros, PhD; Kevin R. Roberts, PhD; Naiqing Lin, PhD; and Kevin L. Sauer, PhD, RDN, LD

CURRENT ISSUES

Free Lunch After All? An Historical Review of Implementation of School Meals in New York City Public SchoolsPurpose/Objectives
The Department of Defense is the only government entity serving more meals daily than NewYork City public schools, which operates a meal program with a rich history of both progressand regress.

by Mark D’Alessandro 

COMMENTARY

Salad Bars in Schools and Fruit and Vegetable Selection and Consumption: A Review of Recent Research Purpose/Objectives
Peer-reviewed research on the effectiveness of salad bars for increasing fruit and vegetable (F/V)intake is limited.

by Kari Slawson, MS, RD; and Alice Jo Rainville, PhD, RD, CHE, SNS, FAND

USDA RESEARCH SUMMARY

FNS Research Corner Summary of Research Purpose/Objectives
The FNS Research Corner provides a continuing series to summarize recently completed andcurrent research conducted by the U.S. Department of Agriculture’s Food and Nutrition Service(FNS) in the area of child nutrition.

by Holly L. Figueroa, MSW; Chanchalat Chanhatasilpa, Ph.D.

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