scholarly journals The ‘Voice’ of Key Stakeholders in a School Food and Drink Intervention in Two Secondary Schools in NE England: Findings from a Feasibility Study

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2746 ◽  
Author(s):  
McSweeney ◽  
Bradley ◽  
Adamson ◽  
Spence
Keyword(s):  
Fruits And Vegetables ◽  
Food Choices ◽  
Advisory Group ◽  
School Food ◽  
Large Numbers ◽  
Key Stakeholders ◽  
Limited Effectiveness ◽  
Qualitative Component ◽  
Food And Drink ◽  
The Voice

Background: Overweight/obesity affects one-third of UK 11–15-year olds. Individually focussed interventions alone have limited effectiveness. Food choice architecture approaches increase the visibility and convenience of foods to facilitate the choice of ‘healthier’ foods and reduce ‘unhealthy’ foods. This qualitative component of a School Food Architecture (SFA) study aimed to determine the perceptions of pupils and staff in relation to school food provision and their perceptions of the intervention. Methods: Pupil focus groups and staff one-to-one interviews. Topic guides were developed from literature and in consultation with a Young Person’s Advisory Group. Thematic analysis was applied. Results: Focus group (n = 4) themes included: dining hall practices, determinants of choice, and aspects of health. Interview themes (n = 8) included: catering practices, health awareness, education, and knowledge of intervention. Pupils liked to purchase hand-held, quick to purchase foods potentially limiting the access to fruits and vegetables. Pupils were aware of ‘healthier’ food choices but would choose other options if available. Conclusions: Schools provide a daily school meal for large numbers of pupils, with time and dining environment constraints. Pupils consume 35–40% of their daily energy intake at school, therefore interventions enabling healthier eating in school are essential, including making healthier choices readily available and accessible.

scholarly journals School lunches v. packed lunches: a comparison of secondary schools in England following the introduction of compulsory school food standards

2013 ◽  
Vol 16 (6) ◽  
pp. 1037-1042 ◽  
Author(s):  
Lesley Stevens ◽  
Jo Nicholas ◽  
Lesley Wood ◽  
Michael Nelson
Keyword(s):  
Secondary Schools ◽  
Food Choices ◽  
School Lunches ◽  
School Food ◽  
Cross Sectional ◽  
Food Standards ◽  
Nationally Representative ◽  
Food And Drink ◽  
Average School ◽  
Selection Of

AbstractObjectivesTo compare food choices and nutrient intakes of pupils taking a school lunch or a packed lunch in eighty secondary schools in England, following the introduction of the food-based and nutrient-based standards for school food.DesignCross-sectional data collected between October 2010 and April 2011. Pupils’ lunchtime food choices were recorded over five consecutive days.SettingSecondary schools, England.SubjectsA random selection of 5925 pupils having school lunches and 1805 pupils having a packed lunch in a nationally representative sample of eighty secondary schools in England.ResultsThe differences in the specific types of food and drink consumed by the two groups of pupils are typical of differences between a hot and cold meal. On average, school lunches as eaten contained significantly more energy, carbohydrate, protein, fibre, vitamin A, folate, Fe and Zn than packed lunches, and 8 % less Na.ConclusionsAlthough neither school lunches nor packed lunches provided the balance of nutrients required to meet the nutrient-based standards (based on about one-third of daily energy and nutrient requirements), school lunches generally had a healthier nutrient profile, with lower Na and percentage of energy from fat, and higher fibre and micronutrient content. These differences were greater than those reported prior to the introduction of compulsory standards for school lunches. In order to ensure more pupils have a healthy lunch, schools could introduce and enforce a packed lunch policy or make school meals the only option at lunchtime.

scholarly journals Food and drink consumption at school lunchtime: the impact of lunch type and contribution to overall intake in British 9–10-year-old children

2011 ◽  
Vol 16 (6) ◽  
pp. 1132-1139 ◽  
Author(s):  
Flo Harrison ◽  
Amy Jennings ◽  
Andy Jones ◽  
Ailsa Welch ◽  
Esther van Sluijs ◽  
...  
Keyword(s):  
Primary Schools ◽  
Food Choices ◽  
Dietary Intakes ◽  
School Meals ◽  
School Food ◽  
Cross Sectional ◽  
School Meal ◽  
Food And Drink ◽  
Sectional Analysis ◽  
The Impact

AbstractObjectiveTo examine the differences in dietary intakes of children consuming school meals and packed lunches, the contribution of lunchtime intake to overall dietary intake, and how lunchtime intake relates to current food-based recommendations for school meals.DesignCross-sectional analysis of overall intake of macronutrients and food choice from 4 d food diaries and school lunchtime intake from the two diary days completed while at school.SettingNorfolk, UK.SubjectsOne thousand six hundred and twenty-six children (aged 9–10 years) attending ninety Norfolk primary schools.ResultsAt school, lunchtime school meal eaters consumed more vegetables, sweet snacks, chips, starchy foods and milk, and less squash/cordial, fruit, bread, confectionery and savoury snacks than packed lunch eaters. These differences were also reflected in the overall diet. On average school meal eaters met the School Food Trust (SFT) food-based standards, while food choices among packed lunch eaters were less healthy. The contribution of food consumed at school lunchtime to overall diet varied by food and lunch type, ranging from 0·8 % (milk intake in packed lunches) to 74·4 % (savoury snack intake in packed lunches).ConclusionsThere were significant differences in the foods consumed by school meal and packed lunch eaters, with food choices among school meal eaters generally in line with SFT standards. The food choices made at school lunchtime make a significant contribution to overall diet.

scholarly journals The impact of the food-based and nutrient-based standards on lunchtime food and drink provision and consumption in primary schools in England

2010 ◽  
Vol 14 (2) ◽  
pp. 209-218 ◽  
Author(s):  
Dalia Haroun ◽  
Clare Harper ◽  
Lesley Wood ◽  
Michael Nelson
Keyword(s):  
Primary Schools ◽  
Fruits And Vegetables ◽  
Similar Data ◽  
School Lunches ◽  
School Food ◽  
Cross Sectional ◽  
Zn Content ◽  
Nationally Representative ◽  
Food And Drink ◽  
The Impact

AbstractObjectiveTo assess lunchtime provision of food and drink in English primary schools and to assess both choices and consumption of food and drink by pupils having school lunches. These findings were compared with similar data collected in 2005.DesignCross-sectional data collected between February and April 2009. In each school, food and drink provision, including portion weights and number of portions of each item served at lunchtime, were recorded over five consecutive days. Caterers provided school lunchtime menus and recipes.SettingEngland.SubjectsA random selection of 6696 pupils having school lunches in a nationally representative sample of 136 primary schools in England.ResultsCompared with 2005, schools in 2009 provided significantly more fruit, fruit-based desserts, vegetables and salad, water and fruit juice, and less ketchup, sauces and gravy, starchy foods cooked in fat, snacks and confectionery (P < 0·01). Pupils were also making healthier choices, choosing an average of 2·2 portions of fruit and vegetables from their ‘five a day’, but about one-third to two-fifths of these were wasted.ConclusionsLunchtime food provision and consumption in primary schools have improved substantially since 2005, following the introduction of new standards for school food in 2008. However, improvements still need to be made to increase the Fe and Zn content and to decrease the Na content of recipes, and in encouraging pupils to eat more of the fruits and vegetables taken at lunchtime.

scholarly journals Stakeholder perceptions of a school food policy ten years on

2018 ◽  
Vol 21 (7) ◽  
pp. 1370-1374 ◽  
Author(s):  
Simone Pettigrew ◽  
Zenobia Talati ◽  
Megan Sauzier ◽  
Amanda Ferguson
Keyword(s):  
Public Schools ◽  
Online Survey ◽  
Food Policy ◽  
Policy Outcomes ◽  
School Food ◽  
Policy Makers ◽  
Good Opportunity ◽  
Key Stakeholders ◽  
Study Results ◽  
Food And Drink

AbstractObjectiveTo assess (i) the extent to which stakeholders have accepted and implemented a Healthy Food and Drink Policy for schools a decade after its introduction and (ii) any resulting implications for canteen profitability.DesignOnline survey distributed via electronic newsletter to school principals.SettingWestern Australian public schools.SubjectsPrincipals, teachers, canteen managers, and parents and citizens committee presidents (n307).ResultsLarge majorities of respondents reported that the policy has made the foods and drinks provided in schools healthier (85 %) and that the policy constitutes a good opportunity to teach children about healthy eating (90 %). Only small proportions of respondents felt it had been difficult to implement the policy in their schools (13 %) or that the policy fails to accommodate parents’ rights to choose the foods consumed by their children (16 %). Most of the policy outcomes assessed in both the initial post-implementation evaluation (2008) and the 10-year follow-up evaluation (2016) demonstrated significant improvement over time.ConclusionsThe study results indicate that comprehensive school food policies can favourably influence the foods and drinks provided on school premises and can be highly acceptable to key stakeholders, without adversely affecting profitability. The results are encouraging for policy makers in other jurisdictions considering the implementation of similar policies.

Creating the Scratch Cooked School Food Framework: Qualitative Data Analysis of a Scratch Cooking Pilot

2021 ◽  
pp. 152483992110389
Author(s):  
Deeana Ijaz Ahmed ◽  
Raynika Trent ◽  
Pamela Koch
Keyword(s):  
New York ◽  
Data Analysis ◽  
Food Environment ◽  
Food System ◽  
System Structure ◽  
Structural Elements ◽  
School Food ◽  
Intervention Level ◽  
Key Stakeholders ◽  
School Food Environment

The purpose of this study is to develop a novel framework that outlines the system required to implement scratch cooking in school kitchens. The data used in this study were 57 interviews with key stakeholders during the Return to Scratch Cooking Pilot that occurred in two New York City school kitchens in 2018–2019 and made significant modifications to many aspects of the existing school food system. The guiding framework for the data analysis was Meadows’s Intervention Level Framework. Intervention Level Framework describes analyzing systems by examining five layers: (1) paradigm shift, (2) goals, (3) system structure (4) feedback and delays, and (5) structural elements. It also provides a framework for describing a system by defining its elements, interconnections, and purpose. Data analysis revealed four elements of the school food system: ingredients and recipes, kitchen, cooking, and the community. The interconnections that played a role in each of these elements were policies, practice, people, and promotion. Together, these four elements and four interconnections comprise the Scratch Cooked School Food framework, which has the purpose of being a tool for researchers and practitioners to utilize when planning, implementing, and evaluating scratch cooking in the school food environment.

Access to Healthy Foods in Rural Minnesota: A Pilot Analysis of Corner Stores

2017 ◽  
Vol 32 (3) ◽  
Author(s):  
Karl L Larson ◽  
Megan Mullaney ◽  
Esther Mwangi ◽  
Deu Xiong ◽  
Frances Ziegler
Keyword(s):  
Fruits And Vegetables ◽  
Food Choices ◽  
The United States ◽  
United States Department ◽  
Healthy Foods ◽  
Department Of Agriculture ◽  
Quality Food ◽  
South Central ◽  
Corner Stores ◽  
Access To Healthy Foods

Food deserts are identified by the United States Department of Agriculture as areas where asignificant proportion of the population lack access to quality food choices. The purpose of this study was toassess the availability of quality fruits, vegetables, dry good, and meats at corner store locations in a south-central Minnesota county designated a food desert. Corner stores (n=22) were audited for the presence of20 fresh fruits and vegetables, low-fat meats, and whole grain dry goods. Results indicate more than three-quarters of corner stores did not provide sufficient access to healthy foods, and were not provide sufficientaccess to quality food for residents in the county.

Application of Local Intrinsic Dimension for Acoustical Analysis of Voice Signal Components

2018 ◽  
Vol 127 (9) ◽  
pp. 588-597 ◽  
Author(s):  
Boquan Liu ◽  
Evan Polce ◽  
Jack Jiang
Keyword(s):  
High Dimensional ◽  
Comprehensive Description ◽  
Intrinsic Dimension ◽  
High Data ◽  
Voice Signal ◽  
Enhanced Resolution ◽  
Limited Effectiveness ◽  
Low Dimensional ◽  
Type 3 ◽  
The Voice

Purpose: The overall aim of this study was to apply local intrinsic dimension ( Di) estimation to quantify high-dimensional, disordered voice and discriminate between the 4 types of voice signals. It was predicted that continuous Di analysis throughout the entire time-series would generate comprehensive descriptions of voice signal components, called voice type component profiles (VTCP), that effectively distinguish between the 4 voice types. Method: One hundred thirty-five voice recording samples of the sustained vowel /a/ were obtained from the Disordered Voice Database Model 4337 and spectrographically classified into the voice type paradigm. The Di and correlation dimension ( D2) were then used to objectively analyze the voice samples and compared based on voice type differentiation efficacy. Results: The D2 exhibited limited effectiveness in distinguishing between the 4 voice type signals. For Di analysis, significant differences were primarily observed when comparing voice type component 1 (VTC1) and 4 (VTC4) across the 4 voice type signals ( P < .001). The 4 voice type components (VTCs) significantly differentiated between low-dimensional, type 3 and high-dimensional, type 4 signals ( P < .001). Conclusions: The Di demonstrated improvements over D2 in 2 distinct manners: enhanced resolution at high data dimensions and comprehensive description of voice signal elements.

Participant Handouts for Six-Session Project Health Obesity Prevention Program

2012 ◽  
pp. 221-242
Author(s):  
Eric Stice ◽  
Paul Rohde ◽  
Heather Shaw
Keyword(s):  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Food Choices ◽  
Sedentary Behaviors ◽  
Activity Change ◽  
Eating Out ◽  
Calorie Expenditure ◽  
Writing Exercises ◽  
Obesity Prevention Program ◽  
Healthy Body

Chapter 13 includes all of the home and in-session exercises, and handouts used for Project Health. These are Food and Activity Change and tracking sheets, forms for: In-Session Writing Exercises, the presentation on How Society or the Food Industry Encourages Obesity, Letter about the Costs of Obesity, the Top-10 Costs of Unhealthy Foods and Sedentary Behaviors, the Refusing Unhealthy Food/Beverage Practice, Finding Healthy Food choices, Be a Healthy Body Activist, Make an Exercise Plan or Prepare a Healthy Meal, and the Exit Exercise, which involves writing a letter to one's future self about meeting goals for a healthy lifestyle. There are handouts on: calories in beverages, Tips for Eating Out, Exercise and Calorie Expenditure, Healthy Fruits and Vegetables by Color, and How to Deal with Slips.

Mission-Level Optimization: Complex Systems Design for Highly Stochastic Life Cycle Use Case Scenarios

2020 ◽  
Author(s):  
Brian Chell ◽  
Steven Hoffenson ◽  
Benjamin Kruse ◽  
Mark R. Blackburn
Keyword(s):  
Life Cycle ◽  
Systems Design ◽  
System Optimization ◽  
Optimization Under Uncertainty ◽  
Modeling And Analysis ◽  
Mission Success ◽  
Large Numbers ◽  
Key Stakeholders ◽  
System Life ◽  
Engineering Modeling

Abstract Mission engineering is a growing field with many practical opportunities and challenges. The goal of mission engineering is to increase system effectiveness, reduce life cycle costs, and aid in communicating system capabilities to key stakeholders. Optimizing system designs for their mission context is important to achieving these goals. However, system optimization is generally done using multiple key performance indicators (KPIs), which are not always directly representative of, nor easily translatable to, mission success. This paper introduces, motivates, and proposes a new approach for performing mission-level optimization (MLO), where the objective is to design systems that maximize the probability of mission success over the system life cycle. This builds on previous literature related to mission engineering, modeling, and analysis, as well as optimization under uncertainty. MLO problems are unique in their high levels of design, operational, and environmental uncertainty, as well as the single binary objective representing mission success or failure. By optimizing for mission success, designers can account for large numbers of KPIs and external factors when determining the best possible system design.

A Comparison of Food Choices Among Urban South African and New York Adolescents

2018 ◽  
Vol 2 (1) ◽  
pp. 17-32
Author(s):  
Eleanor T. Campbell ◽  
Ethelwynn Stellenberg ◽  
Natasha Nurse-Clarke
Keyword(s):  
New York ◽  
South African ◽  
Fruits And Vegetables ◽  
Food Choices ◽  
Unhealthy Food ◽  
Convenience Sample ◽  
The Public ◽  
Feeding Programs ◽  
School Feeding ◽  
Urban South

Child obesity prevention is a relatively new phenomenon in developing countries where food insecurity and malnutrition have been the public health focus. Yet obesity is a global health problem. The purpose of this study was to compare healthy and unhealthy food choices among a convenience sample of 114 adolescent youths from ethically and economically diverse communities in Cape Town, South Africa and New York City using surveys and focus groups. Findings showed no significant differences in healthy food choices among participants regardless of socioeconomic status (SES). For unhealthy food choices, there were significant differences between adolescents from low and middle SES levels. Interviews indicated that unhealthy choices were influenced by money, convenience, and parents. School feeding programs were influential in initiating and sustaining healthy choices, whereas barriers included money and convenience of access to unhealthy food options. Parents and schools provided the most influence on these adolescents’ healthy options by including fruits and vegetables in homemade and school program lunches.

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