TY - JOUR
T1 - Whole-grain Continuing Education for School Foodservice Personnel
T2 - Keeping Kids from Falling Short
AU - Roth-Yousey, Lori
AU - Barno, Trina
AU - Caskey, Mary
AU - Asche, Kimberly
AU - Reicks, Marla
PY - 2009/11
Y1 - 2009/11
N2 - 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.
AB - 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.
KW - continuing education
KW - school food service
KW - whole-grain food
UR - http://www.scopus.com/inward/record.url?scp=70350494059&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=70350494059&partnerID=8YFLogxK
U2 - 10.1016/j.jneb.2008.07.002
DO - 10.1016/j.jneb.2008.07.002
M3 - Article
C2 - 19879500
AN - SCOPUS:70350494059
SN - 1499-4046
VL - 41
SP - 429
EP - 435
JO - Journal of Nutrition Education and Behavior
JF - Journal of Nutrition Education and Behavior
IS - 6
ER -
