Go Slow Whoa Meal Patterns: Cafeteria Staff and Teacher Perceptions of Effectiveness in Winning With Wellness Schools.
BACKGROUND: School-based interventions hold promise for child obesity prevention. Implemented as a part of the Winning With Wellness obesity prevention project, the 'Go Slow/ Whoa' meal pattern, (GSW) was designed to promote healthier foods in school cafeterias. This investigation determined perceiv...
| Publicado en: | Journal of School Health Vol. 83; no. 7; pp. 485 - 493 |
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| Formato: | research tables/charts Journal Article |
| Publicado: |
Wiley-Blackwell
Jul2013
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=107950729&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 107950729 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 00224391 JOS jtl: Journal of School Health issn: 00224391 maglogo: Y pubinfo: dt: Jul2013 vid: 83 iid: 7 pid: 480 pub: Wiley-Blackwell place: Malden, Massachusetts artinfo: ui: 107950729 88266496 88266496 10.1111/josh.12056 NLM23782091 107950729 ppf: 485 ppct: 8 formats: tig: atl: Go Slow Whoa Meal Patterns: Cafeteria Staff and Teacher Perceptions of Effectiveness in Winning With Wellness Schools. aug: sug: subj: School Health Food Preferences Evaluation Food Services Faculty Attitudes Employee Attitudes Program Evaluation Pediatric Obesity Prevention and Control Human Tennessee Child Adolescence Multimethod Studies Focus Groups Quantitative Studies Child Health Adolescent Health Questionnaires Nutrition Education T-Tests Content Analysis Child: 6-12 years Adolescent: 13-18 years ab: BACKGROUND: School-based interventions hold promise for child obesity prevention. Implemented as a part of the Winning With Wellness obesity prevention project, the 'Go Slow/ Whoa' meal pattern, (GSW) was designed to promote healthier foods in school cafeterias. This investigation determined perceived program effectiveness and impact on student's food purchases. METHODS: A mixed method design was used, including focus groups with cafeteria staff (CS), quantitative analysis of CS and teacher surveys, and pre-post analysis of cafeteria sales. A total of 37 CS and 131 teachers from 7 schools in northeast Tennessee participated. RESULTS: CS recognized the important role of school nutrition services in influencing student choices, yet perceived lack of administrative support for cafeteria-based interventions and minimal interaction with teachers were barriers. CS also believed that students choose less nutritious options due to family influence. Cafeteria sales indicated that changes were made in menu planning and production, yet students' choices improved minimally. Teachers expressed moderate levels of confidence in GSW as influential in children's dietary habits. CONCLUSIONS: Successful implementation of school-based nutrition programs requires supportive policies, administrators, and teachers. CS should be included in program implementation efforts and the role of school nutrition services should be maximized. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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