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Factors and Outcomes Associated with Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California
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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 – Journal of School Health, 2025
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…
Descriptors: Food, Lunch Programs, Breakfast Programs, Grants
Ohio School Breakfast Program: Implementation and Effectiveness for School Year 2024-2025
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Ohio Department of Education and Workforce, 2024
This report illustrates the statewide implementation and effectiveness of school breakfast in Ohio. In the 2024-2025 school year, approximately 94% of Ohio schools with USDA nutrition programs serve breakfast. In the 2023-2024 school year, 27.2% of enrolled children participated in the School Breakfast Program and 54.5% participated in the…
Descriptors: Breakfast Programs, Program Implementation, Program Effectiveness, State Programs
Foodservice Directors' Perceived Barriers to Student Participation in School Meals When Meals Were Served Free of Charge during the 2021-2022 School Year
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Deborah A. Olarte; Wendi Gosliner; Leah E. Chapman; Christina Hecht; Ken Hecht; Punam Ohri-Vachaspati; Anisha I. Patel; Margaret Read; Lorrene D. Ritchie; Marlene B. Schwartz; Monica D. Zuercher; Dania Orta-Aleman; Michele Polacsek; Juliana F. W. Cohen – Journal of School Health, 2025
Background: School meals were served free of charge to all public school students in the United States during the COVID-19 pandemic, but some students still did not participate. Methods: In this mixed-methods study, surveys and interviews were conducted with food service directors (FSDs) from California (n = 556 surveys; n = 29 interviews) and…
Descriptors: Lunch Programs, Breakfast Programs, Public Schools, COVID-19
An Egg-Based, Universally-Free 'Breakfast in the Classroom' Program Increases School Breakfast Participation and Improves Diet Quality in Middle-School Adolescents: A Feasibility, Pilot Study
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Heather J. Leidy; Steve M. Douglas; Kathy A. Greaves – Journal of Child Nutrition & Management, 2025
Breakfast skipping in young people has been strongly associated with reduced cognitive performance and school grades, attendance and disciplinary concerns, reduced health and well-being, and an increased risk of obesity. The school breakfast program (SBP) was implemented to improve nutrition and diet quality for all school-aged children and teens.…
Descriptors: Eating Habits, Breakfast Programs, Nutrition, Dietetics