School Food Environment the Frontline for Childhood Obesity Prevention: A Mixed-Method Study of Nutritional Competencies and Skills of School Nutriiton Professionals in Nebraska

Authors

Zainab Rida, University of Nebraska-LincolnFollow

Date of this Version

Summer 10-9-2012

Document Type

Article

Comments

A DISSERTATION Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Doctor of Philosophy, Major: Human Sciences, Under the Supervision of Professor Wanda Koszewski. Lincoln, Nebraska: December, 2012

Copyright (c) 2012 Zainab Rida

Abstract

The purpose of this statewide study was to address the nutrition knowledge, attitudes, and perceptions of school foodservice personnel in Nebraska regarding offering/serving healthy school meals. Moreover, this study identified some potential barriers and avenues of action for offering/serving healthy school meals. Data obtained from this study indicates that there is a strong correlation (r= .103, p r .237, p< .01) between the foodservice staff’s self-efficacy and their practices of offering/serving healthy school meals. Fortunately, the relationship between foodservice staff practices of offering/serving healthy school meals and their self-efficacy was positive and significantly predicted practices scores, β =.237, P< 0.01. The finding of the present study also identifies many barriers including lack of time and support that face the foodservice personnel in offering/serving healthy school meals. The findings suggested that there is an urgent need of a full school approach to promote and encourage healthy eating habits among students. Future research is needed to evaluate school wellness policies regarding healthy eating practices in schools. Moreover, establish partnerships with communities and universities for intervention that target students and their parents.

Advisor: Wanda Koszewski