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Long-term impact of a chef on school lunch consumption: findings from a 2-year pilot study in Boston middle schools

School cafeterias can play an important role in providing healthy meals. Although schools participating in the National School Lunch Program are required to meet minimum program standards, advocates recommend that innovations be sought to enhance menu dietary quality. This study evaluated the Chef I... Full description

Journal Title: Journal of the Academy of Nutrition and Dietetics June 2012, Vol.112(6), pp.927-33
Main Author: Cohen, Juliana F W
Other Authors: Smit, Liesbeth A , Parker, Ellen , Austin, S Bryn , Frazier, A Lindsay , Economos, Christina D , Rimm, Eric B
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 2212-2672 ; PMID: 22504283 Version:1 ; DOI: 10.1016/j.jand.2012.01.015
Link: http://pubmed.gov/22504283
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recordid: medline22504283
title: Long-term impact of a chef on school lunch consumption: findings from a 2-year pilot study in Boston middle schools
format: Article
creator:
  • Cohen, Juliana F W
  • Smit, Liesbeth A
  • Parker, Ellen
  • Austin, S Bryn
  • Frazier, A Lindsay
  • Economos, Christina D
  • Rimm, Eric B
subjects:
  • Health Behavior
  • Schools
  • Cooking -- Standards
  • Food Preferences -- Psychology
  • Food Services -- Standards
  • Students -- Psychology
ispartof: Journal of the Academy of Nutrition and Dietetics, June 2012, Vol.112(6), pp.927-33
description: School cafeterias can play an important role in providing healthy meals. Although schools participating in the National School Lunch Program are required to meet minimum program standards, advocates recommend that innovations be sought to enhance menu dietary quality. This study evaluated the Chef Initiative, a 2-year pilot study in two Boston middle schools, designed to increase the availability and consumption of healthier school foods. Between 2007 and 2009, a professional chef trained cafeteria staff to prepare healthier school lunches (ie, more whole grains, fresh/frozen fruits and vegetables, and less sugar, salt, saturated fats, and trans fats). Meal nutrient compositions were monitored from 2007 to 2009, and a plate waste study conducted in the spring of 2009 compared food selection and consumption patterns among students at Chef Initiative schools, with students receiving standard school lunches at two matched control schools. Paired t tests and descriptive statistics were used...
language: eng
source:
identifier: ISSN: 2212-2672 ; PMID: 22504283 Version:1 ; DOI: 10.1016/j.jand.2012.01.015
fulltext: fulltext
issn:
  • 22122672
  • 2212-2672
url: Link


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titleLong-term impact of a chef on school lunch consumption: findings from a 2-year pilot study in Boston middle schools
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subjectHealth Behavior ; Schools ; Cooking -- Standards ; Food Preferences -- Psychology ; Food Services -- Standards ; Students -- Psychology
descriptionSchool cafeterias can play an important role in providing healthy meals. Although schools participating in the National School Lunch Program are required to meet minimum program standards, advocates recommend that innovations be sought to enhance menu dietary quality. This study evaluated the Chef Initiative, a 2-year pilot study in two Boston middle schools, designed to increase the availability and consumption of healthier school foods. Between 2007 and 2009, a professional chef trained cafeteria staff to prepare healthier school lunches (ie, more whole grains, fresh/frozen fruits and vegetables, and less sugar, salt, saturated fats, and trans fats). Meal nutrient compositions were monitored from 2007 to 2009, and a plate waste study conducted in the spring of 2009 compared food selection and consumption patterns among students at Chef Initiative schools, with students receiving standard school lunches at two matched control schools. Paired t tests and descriptive statistics were used...
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abstractSchool cafeterias can play an important role in providing healthy meals. Although schools participating in the National School Lunch Program are required to meet minimum program standards, advocates recommend that innovations be sought to enhance menu dietary quality. This study evaluated the Chef Initiative, a 2-year pilot study in two Boston middle schools, designed to increase the availability and consumption of healthier school foods. Between 2007 and 2009, a professional chef trained cafeteria staff to prepare healthier school lunches (ie, more whole grains, fresh/frozen fruits and vegetables, and less sugar, salt, saturated fats, and trans fats). Meal nutrient compositions were monitored from 2007 to 2009, and a plate waste study conducted in the spring of 2009 compared food selection and consumption patterns among students at Chef Initiative schools, with students receiving standard school lunches at two matched control schools. Paired t tests and descriptive statistics were used...
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