Guide to processing free and reduced price school meal applications.

"August 1991"--Cover.

Kouluruokailun kehittäminen Itäkeskuksen peruskoulussa

Tämä opinnäytetyö on osa laajempaa kouluruokailuhanketta, joka liittyy Suomen itsenäisyyden juhlarahasto Sitran rahoittamaan elintarvike- ja ravitsemusohjelma ERA:aan. Tämän opinnäytetyön pääongelma oli ”Miten kouluruokailua voitaisiin kehittää siten, että koululaiset söisivät enemmän lautasmallin mukaista kouluruokaa, kouluruokailu voitaisiin integroida enemmän opetukseen ja koululaisten suhtautuminen kouluruokailuun muuttuisi myönteisemmäksi?” Tutkimuksessa oli kolme erityisnäkökulmaa: sosiaalisen ympäristön näkökulma, ruoanvalintanäkökulma ja lautasmallinäkökulma. Empiirinen aineisto kerättiin syys-lokakuussa 2007 Itäkeskuksen peruskoulun oppilaille, vanhemmille ja opettajille/ kouluterveydenhoitajalle/ keittiöhenkilökunnalle laadituilla kyselylomakkeilla sekä kouluruokailuvastaavan haastatteluun tarkoitetulla teemahaastattelurungolla. Kyselylomakkeen täyttämisen yhteydessä oppilaille esiteltiin kouluruokailuhankkeeseen liittyvää materiaalia (lautasmallijuliste, tytöt&ruoka-, pojat&ruoka-, ravinto ja liikunta tasapainoon ja ota maidosta mallia -esitteet). Kyselylomakkeeseen vastasi yhteensä 40 oppilasta, jotka olivat kahdeksannella ja yhdeksännellä luokalla. Näiden oppilaiden vanhemmilta saatiin vastauksia kyselylomakkeeseen yhteensä 17 kappaletta. Opettajilta, kouluterveydenhoitajalta ja keittiöhenkilökunnalta saatiin vastauksia yhteensä 5 kappaletta. Lisäksi kouluruokailuvastaavan kanssa suoritettiin teemahaastattelu. Kyselylomakkeiden vastaukset käsiteltiin ryhmittäin SPSS -ohjelmalla. Empiiristä SPSS -aineistoa analysoitiin jakaumien, keskiarvojen, moodien, mediaanien, ristiintaulukoiden, pylväsdiagrammien ja piirakkakuvioiden avulla. Tulokseksi saatiin, että oppilaat syövät kouluruokaa melko pitkälle lautasmallin mukaisesti. Pääruokaa ja hiilihydraattilisäkkeitä syötiin hieman suosituksia enemmän. Salaatin, leivän ja ruokajuoman kulutusta sen sijaan voitaisiin hieman lisätä. Tuloksista selvisi myös, että oppilaat ovat melko tietoisia ja kiinnostuneita ruokaan ja terveyteen liittyvistä asioista ja että ravitsemustietoa on jo integroitu opetukseen. Oppilaiden, vanhempien ja kouluhenkilökunnan kehittämisehdotuksista nousi esiin toivomus monipuolisemmasta ja vaihtelevammasta valikoimasta koululounaalla etenkin pääruoan, salaatin ja leivän osalta. Lisäksi kouluravintolaan kaivattiin lisää tilaa ja rauhallisempaa ruokailuympäristöä. Oppilaiden suhtautumista kouluruokailuun voisi parantaa esimerkiksi vuorovaikutteisuuden lisääminen oppilaiden ja kouluruokailusta vastaavien välillä.

Assessment of the diet of 0- to 6-year-old children in municipal schools in a Brazilian city

Diet control is one of the important factors in the prevention of dental caries because food functions as substratum for fermentation and, consequently, for the formation of the organic acids that demineralize the tooth surface. This study aims to descriptively assess school diet and the associated caries-preventive methods applied to children in all municipal nursery schools of a Brazilian city (Aragatuba/SP). For this, a questionnaire with open and closed questions was used. The results showed that all schools serve school meal, which is composed mainly of sugar, carbohydrates, and proteins. The students enjoy the meal very much because for most of them, the meal served at school is the only source of food. It was observed that 90% of the schools offer other kinds of food besides the main school meal. The snacks served such as cakes, white hominy, and milk fudge are composed of sweet and highly cariogenic foods. It was also verified that in 13.30% of the schools, the daily supervised dental hygiene, an important procedure that should not be neglected, is not carried out. This procedure introduces the children to healthy habits that are added to those acquired in the family environment. It was concluded that the school diet is potentially cariogenic and, in association with the lack of daily dental hygiene, this potential may become even higher.

Condições higiênico-sanitárias de alimentos prontos para o consumo servidos em escolas públicas de um município da região noroeste do Estado de São Paulo e perfil de sensibilidade das cepas de Staphylococcus aureus e Escherichia coli isoladas frente a agentes antimicrobianos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Uma proposta de inovação no cardápio escolar baseada na avaliação do programa de alimentação escolar de Piracicaba-SP

Pós-graduação em Alimentos e Nutrição - FCFAR

Qualidade higiênico-sanitária dos alimentos e avaliação sanitária dos conhecimentos sobre boas práticas por parte dos manipuladores de alimentos da rede municipal de ensino - Botucatu, SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo das condições de preparo da merenda escolar em creches

Foods are susceptible to be contaminated with several etiologic agents, which can lead to the development of illnesses, triggered by pathogenic microorganisms or their toxins. Food prepared and improperly stored can be the diseases vehicle. This study aimed at evaluating the sanitary conditions in preparing free school meals in the nursery schools, located in a city of the state of São Paulo. This study was conducted by performing microbiological analyses of samples collected from hands of workers responsible for preparing food, and of the water samples used for cleansing and preparing foods. The kitchen physical, structural and cleaning conditions were assessed by means of a checklist. This study analyzed 31 samples from worker hands swab, and 21 samples of water collected from three school kitchens. This study pointed out that the food handlers training should be improved, and a peremptory control of the water used for food preparation purpose should be established. Also, this study showed that the evaluated schools maintain the respective kitchens in a good standard of conservation and cleanliness.

Desenvolvimento de produtos à base de anchoíta e comportamento do mercado consumidor

Anchoíta (Engraulis anchoita) é uma espécie pelágica encontrada no Sudoeste do Oceano Atlântico. Estima-se que 135000 toneladas/ano desse peixe possam ser exploradas ao longo do litoral sul do Brasil. Entretanto, os recursos pesqueiros do país são ainda inexplorados, o que torna esta matéria prima candidata em potencial para a fabricação de novos produtos a base desse pescado. Com o apoio de programas governamentais sociais, a tendência para o Brasil é para o desenvolvimento de produtos de anchoíta alternativos e que sejam capazes de suprir as necessidades específicas de cada grupo de consumo alvo. Dentro desse cenário, um estudo de novos produtos de pescado frente ao mercado se faz necessário, na tentativa de compreender as variáveis influentes do setor. Para tanto, na presente tese teve objetivou-se desenvolver produtos à base de anchoíta e estudar o comportamento do mercado consumidor frente a esses novos produtos de pescado. Um total de seis artigos foi gerado. O primeiro artigo intitulou-se: “Potencial de inserção de empanados de pescado na merenda escolar mediante determinantes individuais”. Neste objetivou-se detectar os determinantes individuais do consumo de pescado com adolescentes em idade de 12 a 17 anos, visando à inserção de empanados de pescado na merenda escolar. Foi verificado que as variáveis que melhor discriminaram a frequência de consumo foram “gosta de pescado” e “grau de escolaridade dos pais”. Os resultados indicaram um potencial de consumo de empanados de pescado por adolescentes, associado à necessidade de educação alimentar. O segundo artigo “Elaboração de hambúrguer a partir de base proteica de anchoíta (Engraulis anchoita)” no qual se objetivou avaliar o efeito de diferentes combinações de solventes para a obtenção de base proteica de anchoíta visando à elaboração de hambúrguer de pescado. As lavagens com ácido fosfórico e mais dois ciclos de água foram as que apresentaram os melhores valores para a obtenção da base proteica, baseando-se na remoção de nitrogenados e respostas sensoriais. No terceiro artigo “Aceitação de empanados de pescado (Engraulis anchoita) na merenda escolar no extremo sul do Brasil” o objetivo foi avaliar a aceitação de empanados de pescado (Engraulis anchoita) com alunos (n = 830) da rede pública de ensino, em idades entre 5 e 18 anos, de duas cidades do estado do Rio Grande do Sul, Brasil. Os resultados indicaram relação inversa entre a aceitação de empanados de pescado e o aumento da idade das crianças. O quarto artigo estudou “Razões subjacentes ao baixo consumo de pescado pelo consumidor brasileiro.” Neste objetivou-se investigar o comportamento referente ao consumo de pescado de uma população com baixo consumo de pescado (Brasil), aplicando a Teoria do Comportamento Planejado (TCP). Os resultados indicaram que tanto a intenção como a atitude provou serem determinantes significativos na frequência de comer pescado, sendo a atitude inversamente correlacionada com o consumo de pescado. Hábito apareceu como uma importante variável discriminante para o consumo de pescado. O quinto artigo intitula-se “Modelagem de equações estruturais e associação de palavras como ferramentas para melhor compreensão do baixo consumo de pescado”. O objetivo foi desenvolver um modelo e explicar o conjunto das relações entre os construtos do consumo de pescado em uma população com baixo consumo de pescado (Brasil) através da aplicação da TCP e pelo Questionário das Escolhas dos Alimentos. Além disso, a percepção cognitiva de produtos de pescado (Engraulis anchoíta) foi avaliada pela mesma população. Os resultados indicaram um bom ajuste para o modelo proposto e mostraram que os construtos “saúde” e “controle de peso” são bons preditores da intenção. A técnica associação de palavras provou ser um método útil para a análise de percepção de um novo produto de pescado, além de ajudar a explicar os resultados obtidos pelas equações estruturais. O sexto e último artigo “Percepção de saudável em produtos de pescado em uma população com alto consumo de pescado. Uma investigação por eye tracking” em que se objetivou explorar o uso do método eye tracking para estudar a percepção de saudável em diferentes produtos de pescado. Dois pontos importantes podem ser salientados como influentes na percepção de saudável: produtos de pescado processados e alimentos fritos.

Impacto del Programa de Alimentación Escolar en el Trabajo Infantil: Una aproximación desde la toma de decisiones familiares

Esta investigación analiza el impacto del Programa de Alimentación Escolar en el trabajo infantil en Colombia a través de varias técnicas de evaluación de impacto que incluyen emparejamiento simple, emparejamiento genético y emparejamiento con reducción de sesgo. En particular, se encuentra que este programa disminuye la probabilidad de que los escolares trabajen alrededor de un 4%. Además, se explora que el trabajo infantil se reduce gracias a que el programa aumenta la seguridad alimentaria, lo que consecuentemente cambia las decisiones de los hogares y anula la carga laboral en los infantes. Son numerosos los avances en primera infancia llevados a cabo por el Estado, sin embargo, estos resultados sirven de base para construir un marco conceptual en el que se deben rescatar y promover las políticas públicas alimentarias en toda la edad escolar.

In what extent can toy premiums promote healthy eating habits?: A study with school-age children

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Assessing how middle school students' nutrient intake varies based on the availability of a la carte offerings at lunch

Purpose: School districts in the U.S. regularly offer foods that compete with the USDA reimbursable meal, known as `a la carte' foods. These foods must adhere to state nutritional regulations; however, the implementation of these regulations often differs across districts. The purpose of this study is to compare two methods of offering a la carte foods on student's lunch intake: 1) an extensive a la carte program in which schools have a separate area for a la carte food sales, that includes non-reimbursable entrees; and 2) a moderate a la carte program, which offers the sale of a la carte foods on the same serving line with reimbursable meals. ^ Methods: Direct observation was used to assess children's lunch consumption in six schools, across two districts in Central Texas (n=373 observations). Schools were matched on socioeconomic status. Data collectors were randomly assigned to students, and recorded foods obtained, foods consumed, source of food, gender, grade, and ethnicity. Observations were entered into a nutrient database program, FIAS Millennium Edition, to obtain nutritional information. Differences in energy and nutrient intake across lunch sources and districts were assessed using ANOVA and independent t-tests. A linear regression model was applied to control for potential confounders. ^ Results: Students at schools with extensive a la carte programs consumed significantly more calories, carbohydrates, total fat, saturated fat, calcium, and sodium compared to students in schools with moderate a la carte offerings (p<.05). Students in the extensive a la carte program consumed approximately 94 calories more than students in the moderate a la carte program. There was no significant difference in the energy consumption in students who consumed any amount of a la carte compared to students who consumed none. In both districts, students who consumed a la carte offerings were more likely to consume sugar-sweetened beverages, sweets, chips, and pizza compared to students who consumed no a la carte foods. ^ Conclusion: The amount, type and method of offering a la carte foods can significantly affect student dietary intake. This pilot study indicates that when a la carte foods are more available, students consume more calories. Findings underscore the need for further investigation on how availability of a la carte foods affects children's diets. Guidelines for school a la carte offerings should be maximized to encourage the consumption of healthful foods and appropriate energy intake.^

Sugar sweetened beverage consumption and behavioral correlates in a pilot study of high school students in Austin, Texas

Habitual consumption of sugar-sweetened beverages (SSB) has been reliably linked to obesity in adolescents. A wide variety of beverages sweetened with sugar are available to this population. The objective of this secondary data analysis was to assess the consumption of SSB by category and to identify behaviors that occur concurrently with the consumption of soda, sport drinks and fruit-flavored drinks in high school students. The analysis used self-reported survey data from 97 adolescents ages 14 to 18. SSB categories considered in the consumption analysis included regular soda, sports drinks, fruit-flavored drinks (FFD), iced tea, coffee drinks and energy drinks. The mean weekly sweetened beverage load in this population, calculated from the frequency and amount of consumption, was 145 ounces when all categories were considered. When SSB categories were considered independently, sports drinks (45 oz.) had the highest contribution to the mean sweetened beverage load followed by FFD (41 oz.), iced tea (27 oz.), soda (26 oz.) coffee drinks (15 oz.) and energy drinks (2 oz.). Sweetened beverage load was higher in boys (151 oz.) than girls (138 oz.) and was highest in Hispanics (159 oz.) followed by whites (152 oz.), blacks (137 oz.) and others (104 oz.). Behaviors that occurred on a usual basis during SSB consumption included watching TV, eating a family meal, eating salty and fried foods, being on the computer and hanging out with friends. Activities concurrent with sports drink consumption included physical activity behaviors whereas soda and FFD did not. Sports drink and FFD consumption commonly co-occurred with fruit consumption. Multiple SSB categories contribute to the total SSB consumption and the common dietary and activity behaviors are distinct between categories. Several of the concurrent behaviors point to the importance of home beverage availability, and to the influence that parents and peers have on SSB consumption. Identifying and assessing intervention strategies targeted to specific beverage categories could be an important step in behavioral intervention research aimed at reducing added sugar consumption, and ultimately, promote a healthy weight in adolescents. ^

Free and reduced price meal and free milk policy handbook.

Includes parent letter and sample application in Spanish.

Free and reduced price meal and free milk policy handbook.

Includes parent letter and sample application in Spanish.