Creating Healthy Environments for Schools: A Comprehensive Approach to Improving Nutrition in Arkansas Public Schools

IF 1.8 4区医学 Q2 EDUCATION & EDUCATIONAL RESEARCH

Journal of School Health Pub Date : 2024-01-24 DOI:10.1111/josh.13437

Jonathan Langner PhD, Krista Langston MBA, Ally Mrachek MS, Bonnie Faitak Med, Pamela Martin MS, Alexa Cueto BA, Jennifer L. Clampitt MS, Christopher R. Long PhD, Amy Bartow, Susan Bodey, Pearl A. McElfish PhD

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引用次数: 0

Abstract

BACKGROUND

Nutrition plays a vital role in children's physical and emotional health. More than half of school age children's calories are provided in the school food environment, making school interventions an opportunity to address child nutrition.

METHODS

The Creating Health Environments for Schools (CHEFS) program is designed to leverage local resources to create customized solutions that improve the nutritional content of school food and encourage children to choose healthier food. There are 8 components: (1) customizing nutrition plans, (2) modifying/replacing menu items, (3) helping procure healthier food, (4) providing equipment grants, (5) training cafeteria staff, (6) implementing environmental changes and nudges, (7) engaging students and parents, and (8) supporting sustainability. Supporting child nutrition directors is key to facilitating cooperation with schools.

IMPLICATIONS FOR SCHOOL HEALTH POLICY, PRACTICE, AND EQUITY

Menu modifications and procurement are interrelated and depend on successfully collaborating with corporate, independent, and local food services organizations. Limited school budgets require low or no-cost solutions and staff training. Student and parent engagement are critical to facilitate culturally-appropriate solutions that increase awareness of healthy food.

CONCLUSIONS

Every school district has particular resources and constraints. CHEFs engaged stakeholders to design customized solutions and encourage healthier nutrition for school children.

查看原文本刊更多论文

为学校创造健康环境：改善阿肯色州公立学校营养状况的综合方法》。

背景：营养对儿童的身心健康起着至关重要的作用。学龄儿童一半以上的卡路里是在学校食品环境中摄取的，因此学校干预是解决儿童营养问题的一个机会：为学校创造健康环境（CHEFS）计划旨在利用当地资源，制定个性化解决方案，改善学校食品的营养成分，鼓励儿童选择更健康的食品。该计划由 8 个部分组成：(1）定制营养计划；（2）修改/更换菜单项目；（3）帮助采购更健康的食品；（4）提供设备补助金；（5）培训食堂员工；（6）实施环境改变和鼓励措施；（7）吸引学生和家长参与；以及（8）支持可持续性发展。支持儿童营养主任是促进与学校合作的关键：菜单修改和采购是相互关联的，有赖于与企业、独立和当地食品服务机构的成功合作。学校预算有限，需要低成本或无成本的解决方案和员工培训。学生和家长的参与对于促进文化适宜的解决方案、提高对健康食品的认识至关重要：每个校区都有特定的资源和限制。CHEFs让利益相关者参与设计定制解决方案，鼓励为学童提供更健康的营养。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of School Health 医学-公共卫生、环境卫生与职业卫生

CiteScore

3.70

自引率

9.10%

发文量

134

审稿时长

6-12 weeks

期刊介绍： Journal of School Health is published 12 times a year on behalf of the American School Health Association. It addresses practice, theory, and research related to the health and well-being of school-aged youth. The journal is a top-tiered resource for professionals who work toward providing students with the programs, services, and environment they need for good health and academic success.