Retooling Food Service for Early Elementary School Students in Somerville, Massachusetts: The Shape Up Somerville Experience
| dc.contributor.author | Goldberg, Jeanne P. | |
| dc.contributor.author | Collins, Jessica J. | |
| dc.contributor.author | Folta, Sara C. | |
| dc.contributor.author | McLarney, Mary Jo | |
| dc.contributor.author | Kozower, Claire | |
| dc.contributor.author | Kuder, Julia | |
| dc.contributor.author | Clark, Valerie | |
| dc.contributor.author | Economos, Christina D. | |
| dc.contributor.editor | Preventing Chronic Disease | |
| dc.date.accessioned | 2025-08-04T17:36:45Z | |
| dc.date.available | 2025-08-04T17:36:45Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | Changes in the school food environment are a logical target to prevent childhood overweight. We describe the food service component of a 2-year research intervention to prevent excess weight gain in children. The goals of the food service component were to improve the presentation and nutrient quality of school meals and to incorporate more fruits and vegetables into students’ diets. The project engaged food service staff, students, parents, teachers, and school leaders to improve school nutrition. Modifications addressed needs and barriers identified though dialogue with the food service director, focus groups, key informant interviews, and surveys of school employees, students, and parents and guardians. Attitudes and behavior changes were measured through surveys, direct observation, and sales data. | |
| dc.format.extent | 8 p. | |
| dc.format.medium | Digital | |
| dc.format.mimetype | ||
| dc.identifier.uri | https://dspace-uh-tmp.igniteonline.la/handle/123456789/9428 | |
| dc.language.iso | Ingles | |
| dc.publisher | Preventing Chronic Disease | |
| dc.title | Retooling Food Service for Early Elementary School Students in Somerville, Massachusetts: The Shape Up Somerville Experience | |
| dc.type | Articulo |