Whole-grain Continuing Education for School Foodservice Personnel: Keeping Kids from Falling Short

Lori Roth-Yousey, Trina Barno, Mary Caskey, Kimberly Asche, Marla Reicks

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

Objective: The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel. Methods: A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to assess changes in knowledge, attitudes and intention. Results: Participants (n = 211) were mostly non-Hispanic white women. Pre-post test scores indicated improvements in whole-grain knowledge and intention to find whole-grain recipes for school menus (P < 0.05); however, attitudes about storage and cost issues became less positive. After 3-6 months, participants indicated more whole-grain food items were offered in schools. Conclusions and Implications: Whole-grain education for school foodservice personnel may increase awareness and menu placement and increase opportunities for whole-grain consumption by children.

Original languageEnglish (US)
Pages (from-to)429-435
Number of pages7
JournalJournal of Nutrition Education and Behavior
Volume41
Issue number6
DOIs
StatePublished - Nov 1 2009

Keywords

  • continuing education
  • school food service
  • whole-grain food

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