Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals

Autor/inn/en	Stephens, Lacy; Shanks, Carmen Byker; Roth, Aubree; Bark, Katie
Titel	Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals
Quelle	In: Journal of Child Nutrition & Management, 40 (2016) 1, (14 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1559-5676
Schlagwörter	Standards; Guidelines; Lunch Programs; Nutrition; Workshops; Elementary Secondary Education; School Personnel; Program Effectiveness; Food; Dietetics; Attitude Measures; Knowledge Level; Self Esteem; Intention; Likert Scales; Questionnaires; Pretests Posttests; Statistical Analysis; Professional Development; Satisfaction; Montana + Suchen Sie Ihr Suchwort? Standard; Richtlinien; Mittagessen; Ernährung; Lernwerkstatt; Schulung; Schulpersonal; Lebensmittel; Ernährungslehre; Wissensbasis; Self-esteem; Selbstaufmerksamkeit; Likert-Skala; Fragebogen; Statistische Analyse; Zufriedenheit
Abstract	Purpose/Objectives: To meet new school meal guidelines, create meals that appeal to students, and promote positive food choices and health status among students, school nutrition programs are increasingly moving towards scratch cooking. This pilot research aimed to evaluate the outcomes of the Montana Cook Fresh Workshop, a culinary skills class for K-12 school nutrition professionals to promote the use of whole foods in school nutrition programs. Outcomes of the workshop were evaluated based on participant satisfaction and participants' whole, fresh foods (a) cooking knowledge, (b) confidence, (c) attitude, and (d) intention to use. Methods: Participant satisfaction was evaluated with a Likert scale questionnaire and series of open-ended questions. Researchers used a pre-test/post-test design to assess participants' knowledge, confidence, attitudes, and intentions regarding whole, fresh food. Descriptive statistics were calculated; t-tests and ANOVA were used to analyze data. Results: Four workshops were offered with a total of 53 participants completing the evaluations. For each statement assessing participant satisfaction, 96-100 % of participants selected "agree" or "strongly agree," indicating high levels of participant satisfaction. From pre to post test, participants' knowledge, confidence, and intentions to use whole, fresh food increased significantly. Applications to Child Nutrition: The success and appeal of the Montana Cook Fresh Workshop supports the use of hands-on classes to address the changing training needs of school nutrition professionals. School nutrition practitioners nationwide can adapt the Montana Cook Fresh model to create effective, research-based training to facilitate the use of whole, fresh foods. With the ability to use more whole foods, K-12 school nutrition programs have the opportunity to offer more appealing meals that meet USDA guidelines and promote healthy food choices. (As Provided).
Anmerkungen	School Nutrition Association. 120 Waterfront Street Suite 300, National Harbor, MD 20745. Tel: 301-686-3100; Fax: 301-686-3115; e-mail: servicecenter@schoolnutrition.org; Web site: http://schoolnutrition.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01