OBJECTIVE: To describe how school foodservice personnel use current labeling methods to identify whole-grain products and the influence on purchasing for school meals. METHODS: Focus groups explored labeling methods to identify whole-grain products and barriers to incorporating whole-grain foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data. RESULTS: Participants were school foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying whole-grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as whole-grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating whole-grain foods in school meals. CONCLUSIONS AND IMPLICATIONS: Whole-grain product labeling should be improved to enhance understanding by foodservice personnel so that whole grains are included in school meals.
OBJECTIVE: To describe how school foodservice personnel use current labeling methods to identify whole-grain products and the influence on purchasing for school meals. METHODS: Focus groups explored labeling methods to identify whole-grain products and barriers to incorporating whole-grain foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data. RESULTS:Participants were school foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying whole-grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as whole-grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating whole-grain foods in school meals. CONCLUSIONS AND IMPLICATIONS: Whole-grain product labeling should be improved to enhance understanding by foodservice personnel so that whole grains are included in school meals.
Authors: Juliana F W Cohen; Eric B Rimm; S Bryn Austin; Raymond R Hyatt; Vivica I Kraak; Christina D Economos Journal: J Sch Health Date: 2014-03 Impact factor: 2.118
Authors: Jessica L Thomson; Lisa M Tussing-Humphreys; Corby K Martin; Monique M LeBlanc; Stephen J Onufrak Journal: J Nutr Educ Behav Date: 2012 Sep-Oct Impact factor: 3.045
Authors: Mario G Ferruzzi; Satya S Jonnalagadda; Simin Liu; Len Marquart; Nicola McKeown; Marla Reicks; Gabriele Riccardi; Chris Seal; Joanne Slavin; Frank Thielecke; Jan-Willem van der Kamp; Densie Webb Journal: Adv Nutr Date: 2014-03-01 Impact factor: 8.701