Changes in Meal and Menu Quality at Early Care and Education Programs after Training with Food Service Staff: the FRESH Study

Divya Patel,Susan B. Sisson, Kaysha Sleet,Rachel Rickman,Charlotte Love,Tori Taniguchi,Margaret Sisk,Valarie Blue Bird Jernigan

Current Developments in Nutrition（2023）

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摘要

Implementing a best-practice menu with healthy recipes showed immediate improvements in meal quality. Although the change did not sustain, this study showed evidence of an opportunity to educate and train food service staff. Robust efforts are needed for improving both meals and menus.This trial was registered ClinicalTrials.gov as NCT03251950 (https://clinicaltrials.gov/ct2/show/NCT03251950?cond=food+resource+equity&draw=2&rank=1).

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关键词

childcare,food service staff,intervention,best practices,food preparation,nutrition education,childhood obesity,Healthy Eating Index,Head Start programs

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