{"title":"COVID-19 学校关闭期间的配餐方法和安全措施","authors":"","doi":"10.1016/j.jneb.2024.05.075","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>The COVID-19 pandemic prompted unexpected school shutdowns, but the need for nutritious meals for the nation's children persisted. Many states and school districts quickly developed plans to distribute meals to children despite the school closings.</p></div><div><h3>Objective</h3><p>The goal of this study was to describe school distribution methods, meal types, and food safety procedures used in three states: Alabama, Arkansas, and Florida.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A 62-item survey was sent to child nutrition directors (N=489) in fall 2022 concerning the meal distribution methods and safety measures related challenges faced during the COVID-19 school closures (spring 2020 to spring 2021).</p></div><div><h3>Results</h3><p>In spring 2020, child nutrition directors reported the reduced school meal participation (70%) and changing COVID-19 protocols were significant challenges (88%). Common challenges were lack of meal preparation supplies (92%), lack of food products (88%), additional and changing COVID-19 protocols (88%) in spring 2021. Staff shortages were also reported as a significant challenge (82%) which, in conjunction with food shortages, created challenges in serving planned menus (86%). At the pandemic onset in spring 2020, frequent cleaning/sanitation (78%) was the primary food safety effort. In spring 2021, the most common food safety efforts included frequent cleaning/sanitation (88%), discontinuing self-service stations (86%), enforcing social distancing (86%), and requiring students to wash hands or use sanitizer prior to meal service (82%). Meal distribution via school pickup was used in spring 2020 (70%), classroom meals in fall 2020 (76%), and cafeteria meals in spring 2021 (76%). More than 70% of child nutrition directors noted that the pandemic highlighted the importance of school meal programs, improved teamwork among school meal program staff, and promoted creativity in menu development.</p></div><div><h3>Conclusions</h3><p>While the COVID-19 pandemic created significant challenges for schools to provide nutritious meals, many practices adopted by child nutrition directors and their staff could be used during future disasters. The encouraging outcomes seen emphasize the resilience of the school meal program staff even during a global pandemic.</p></div><div><h3>Funding</h3><p>Foodservice Systems Management Education Council</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Meal Distribution Methods and Safety Measures During COVID-19 School Closures\",\"authors\":\"\",\"doi\":\"10.1016/j.jneb.2024.05.075\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>The COVID-19 pandemic prompted unexpected school shutdowns, but the need for nutritious meals for the nation's children persisted. Many states and school districts quickly developed plans to distribute meals to children despite the school closings.</p></div><div><h3>Objective</h3><p>The goal of this study was to describe school distribution methods, meal types, and food safety procedures used in three states: Alabama, Arkansas, and Florida.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A 62-item survey was sent to child nutrition directors (N=489) in fall 2022 concerning the meal distribution methods and safety measures related challenges faced during the COVID-19 school closures (spring 2020 to spring 2021).</p></div><div><h3>Results</h3><p>In spring 2020, child nutrition directors reported the reduced school meal participation (70%) and changing COVID-19 protocols were significant challenges (88%). Common challenges were lack of meal preparation supplies (92%), lack of food products (88%), additional and changing COVID-19 protocols (88%) in spring 2021. Staff shortages were also reported as a significant challenge (82%) which, in conjunction with food shortages, created challenges in serving planned menus (86%). At the pandemic onset in spring 2020, frequent cleaning/sanitation (78%) was the primary food safety effort. In spring 2021, the most common food safety efforts included frequent cleaning/sanitation (88%), discontinuing self-service stations (86%), enforcing social distancing (86%), and requiring students to wash hands or use sanitizer prior to meal service (82%). Meal distribution via school pickup was used in spring 2020 (70%), classroom meals in fall 2020 (76%), and cafeteria meals in spring 2021 (76%). More than 70% of child nutrition directors noted that the pandemic highlighted the importance of school meal programs, improved teamwork among school meal program staff, and promoted creativity in menu development.</p></div><div><h3>Conclusions</h3><p>While the COVID-19 pandemic created significant challenges for schools to provide nutritious meals, many practices adopted by child nutrition directors and their staff could be used during future disasters. The encouraging outcomes seen emphasize the resilience of the school meal program staff even during a global pandemic.</p></div><div><h3>Funding</h3><p>Foodservice Systems Management Education Council</p></div>\",\"PeriodicalId\":50107,\"journal\":{\"name\":\"Journal of Nutrition Education and Behavior\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2024-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Nutrition Education and Behavior\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1499404624001751\",\"RegionNum\":3,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"EDUCATION, SCIENTIFIC DISCIPLINES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutrition Education and Behavior","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1499404624001751","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"EDUCATION, SCIENTIFIC DISCIPLINES","Score":null,"Total":0}
Meal Distribution Methods and Safety Measures During COVID-19 School Closures
Background
The COVID-19 pandemic prompted unexpected school shutdowns, but the need for nutritious meals for the nation's children persisted. Many states and school districts quickly developed plans to distribute meals to children despite the school closings.
Objective
The goal of this study was to describe school distribution methods, meal types, and food safety procedures used in three states: Alabama, Arkansas, and Florida.
Study Design, Settings, Participants
A 62-item survey was sent to child nutrition directors (N=489) in fall 2022 concerning the meal distribution methods and safety measures related challenges faced during the COVID-19 school closures (spring 2020 to spring 2021).
Results
In spring 2020, child nutrition directors reported the reduced school meal participation (70%) and changing COVID-19 protocols were significant challenges (88%). Common challenges were lack of meal preparation supplies (92%), lack of food products (88%), additional and changing COVID-19 protocols (88%) in spring 2021. Staff shortages were also reported as a significant challenge (82%) which, in conjunction with food shortages, created challenges in serving planned menus (86%). At the pandemic onset in spring 2020, frequent cleaning/sanitation (78%) was the primary food safety effort. In spring 2021, the most common food safety efforts included frequent cleaning/sanitation (88%), discontinuing self-service stations (86%), enforcing social distancing (86%), and requiring students to wash hands or use sanitizer prior to meal service (82%). Meal distribution via school pickup was used in spring 2020 (70%), classroom meals in fall 2020 (76%), and cafeteria meals in spring 2021 (76%). More than 70% of child nutrition directors noted that the pandemic highlighted the importance of school meal programs, improved teamwork among school meal program staff, and promoted creativity in menu development.
Conclusions
While the COVID-19 pandemic created significant challenges for schools to provide nutritious meals, many practices adopted by child nutrition directors and their staff could be used during future disasters. The encouraging outcomes seen emphasize the resilience of the school meal program staff even during a global pandemic.
期刊介绍：
The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior, is a refereed, scientific periodical that serves as a global resource for all professionals with an interest in nutrition education; nutrition and physical activity behavior theories and intervention outcomes; complementary and alternative medicine related to nutrition behaviors; food environment; food, nutrition, and physical activity communication strategies including technology; nutrition-related economics; food safety education; and scholarship of learning related to these areas.
The purpose of JNEB is to document and disseminate original research and emerging issues and practices relevant to these areas worldwide. The Journal of Nutrition Education and Behavior welcomes evidence-based manuscripts that provide new insights and useful findings related to nutrition education research, practice and policy. The content areas of JNEB reflect the diverse interests in nutrition and physical activity related to public health, nutritional sciences, education, behavioral economics, family and consumer sciences, and eHealth, including the interests of community-based nutrition-practitioners. As the Society''s official journal, JNEB also includes policy statements, issue perspectives, position papers, and member communications.
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