Marilyn S Nanney1, Temitope M Olaleye, Qi Wang. 1. Department of Family Medicine and Community Health, University of Minnesota, Minneapolis, MN 55414, USA. msnanney@umn.edu
Abstract
BACKGROUND: This study tested the feasibility and acceptability of adding a reimbursable snack that meets the Institute of Medicine nutrition recommendations to an afterschool homework program for middle school students. METHODS: Snack menu was developed and administered to students attending an afterschool homework program over 12 weeks. In spring 2009, two cross-sections of middle school students completed study measures, including snack preferences. Key school personnel completed follow-up interviews assessing program feasibility. RESULTS: Survey evaluations from 110 students at baseline and 113 at posttest suggested improved preferences for healthy snacks. Teacher supervisors (n = 3) and the assistant principal rated the pilot project as feasible and beneficial, whereas school food service (n = 3) rated the program unsustainable because of administration logistics and costs. CONCLUSIONS: The addition of healthy snacks to afterschool programs was liked by students and teachers. However, policies that support simpler accountability procedures may be needed for school-based afterschool snack programs to be sustainable.
BACKGROUND: This study tested the feasibility and acceptability of adding a reimbursable snack that meets the Institute of Medicine nutrition recommendations to an afterschool homework program for middle school students. METHODS: Snack menu was developed and administered to students attending an afterschool homework program over 12 weeks. In spring 2009, two cross-sections of middle school students completed study measures, including snack preferences. Key school personnel completed follow-up interviews assessing program feasibility. RESULTS: Survey evaluations from 110 students at baseline and 113 at posttest suggested improved preferences for healthy snacks. Teacher supervisors (n = 3) and the assistant principal rated the pilot project as feasible and beneficial, whereas school food service (n = 3) rated the program unsustainable because of administration logistics and costs. CONCLUSIONS: The addition of healthy snacks to afterschool programs was liked by students and teachers. However, policies that support simpler accountability procedures may be needed for school-based afterschool snack programs to be sustainable.
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