Whole-grain continuing education for school foodservice personnel: keeping kids from falling short.
J Nutr Educ Behav
; 41(6): 429-35, 2009.
Article
em En
| MEDLINE
| ID: mdl-19879500
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.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Grão Comestível
/
Educação em Saúde
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Ciências da Nutrição Infantil
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Planejamento de Cardápio
Idioma:
En
Ano de publicação:
2009
Tipo de documento:
Article