Monica D. Zuercher, Dania Orta-Aleman, Caitlin D. French, Juliana F. W. Cohen, Christina A. Hecht, Kenneth Hecht, Leah E. Chapman, Margaret Read, Punam Ohri-Vachaspati, Marlene B. Schwartz, Anisha I. Patel, Lorrene D. Ritchie, Wendi Gosliner
{"title":"加利福尼亚州学校膳食中使用即食、有机和当地种植食品的相关因素和结果","authors":"Monica D. Zuercher, Dania Orta-Aleman, Caitlin D. French, Juliana F. W. Cohen, Christina A. Hecht, Kenneth Hecht, Leah E. Chapman, Margaret Read, Punam Ohri-Vachaspati, Marlene B. Schwartz, Anisha I. Patel, Lorrene D. Ritchie, Wendi Gosliner","doi":"10.1111/josh.13533","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background</h3>\n \n <p>Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems.</p>\n </section>\n \n <section>\n \n <h3> Methods</h3>\n \n <p>430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>Most respondents reported using scratch-cooked (82%) and locally grown foods (80%) in their school meals, with one-third serving organic foods (34%). Receiving grants to buy local produce and having a larger enrollment of White students were associated with more frequent use of these foods. More scratch cooking was associated with higher use of organic and locally grown foods and fewer perceptions of student nonparticipation due to concerns over meal healthfulness, taste, and freshness. More frequent use of organic and locally grown foods was also associated with fewer perceptions of student nonparticipation due to concerns about meal healthfulness.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>These findings highlight the potential benefits of integrating more scratch-cooked, organic, and/or locally grown foods into school meals.</p>\n </section>\n </div>","PeriodicalId":50059,"journal":{"name":"Journal of School Health","volume":"95 3","pages":"235-246"},"PeriodicalIF":1.8000,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/josh.13533","citationCount":"0","resultStr":"{\"title\":\"Factors and Outcomes Associated With Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California\",\"authors\":\"Monica D. Zuercher, Dania Orta-Aleman, Caitlin D. French, Juliana F. W. Cohen, Christina A. Hecht, Kenneth Hecht, Leah E. Chapman, Margaret Read, Punam Ohri-Vachaspati, Marlene B. Schwartz, Anisha I. Patel, Lorrene D. Ritchie, Wendi Gosliner\",\"doi\":\"10.1111/josh.13533\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods</h3>\\n \\n <p>430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Results</h3>\\n \\n <p>Most respondents reported using scratch-cooked (82%) and locally grown foods (80%) in their school meals, with one-third serving organic foods (34%). Receiving grants to buy local produce and having a larger enrollment of White students were associated with more frequent use of these foods. More scratch cooking was associated with higher use of organic and locally grown foods and fewer perceptions of student nonparticipation due to concerns over meal healthfulness, taste, and freshness. More frequent use of organic and locally grown foods was also associated with fewer perceptions of student nonparticipation due to concerns about meal healthfulness.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>These findings highlight the potential benefits of integrating more scratch-cooked, organic, and/or locally grown foods into school meals.</p>\\n </section>\\n </div>\",\"PeriodicalId\":50059,\"journal\":{\"name\":\"Journal of School Health\",\"volume\":\"95 3\",\"pages\":\"235-246\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2025-01-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/josh.13533\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of School Health\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/josh.13533\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"EDUCATION & EDUCATIONAL RESEARCH\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of School Health","FirstCategoryId":"3","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/josh.13533","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"EDUCATION & EDUCATIONAL RESEARCH","Score":null,"Total":0}
Factors and Outcomes Associated With Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California
Background
Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems.
Methods
430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used.
Results
Most respondents reported using scratch-cooked (82%) and locally grown foods (80%) in their school meals, with one-third serving organic foods (34%). Receiving grants to buy local produce and having a larger enrollment of White students were associated with more frequent use of these foods. More scratch cooking was associated with higher use of organic and locally grown foods and fewer perceptions of student nonparticipation due to concerns over meal healthfulness, taste, and freshness. More frequent use of organic and locally grown foods was also associated with fewer perceptions of student nonparticipation due to concerns about meal healthfulness.
Conclusions
These findings highlight the potential benefits of integrating more scratch-cooked, organic, and/or locally grown foods into school meals.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
