The school food environment and adolescent obesity: qualitative insights from high school principals and food service personnel

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dc.contributor.author Nicole Nollen en_US
dc.contributor.author Christie Befort en_US
dc.contributor.author Patricia Snow en_US
dc.contributor.author Christine Daley en_US
dc.contributor.author Edward Ellerbeck en_US
dc.contributor.author Jasjit Ahluwalia en_US
dc.date.accessioned 2009-05-05T16:15:04Z
dc.date.available 2007 - en_US
dc.date.available 2009-05-05T16:15:04Z
dc.date.issued 2007-04-10 en_US
dc.identifier.citation Nicole Nollen;Christie Befort;Patricia Snow;Christine Daley;Edward Ellerbeck;Jasjit Ahluwalia: The school food environment and adolescent obesity: qualitative insights from high school principals and food service personnel. International Journal of Behavioral Nutrition and Physical Activity 2007, 4(1):18. en_US
dc.identifier.uri http://www.ijbnpa.org/content/4/1/18 en_US
dc.identifier.uri http://hdl.handle.net/2271/604
dc.description.abstract OBJECTIVES:To examine high school personnel's perceptions of the school environment, its impact on obesity, and the potential impact of legislation regulating schools' food/beverage offerings.METHODS:Semi-structured interviews were conducted with the principal (n = 8) and dietitian/food service manager (n = 7) at 8 schools (4 rural, 4 suburban) participating in a larger study examining the relationship between the school environment and adolescent health behavior patterns.RESULTS:Principal themes included: 1) Obesity is a problem in general, but not at their school, 2) Schools have been unfairly targeted above more salient factors (e.g., community and home environment), 3) Attempts at change should start before high school, 4) Student health is one priority area among multiple competing demands; academic achievement is the top priority, 5) Legislation should be informed by educators and better incorporate the school's perspective. Food service themes included: 1) Obesity is not a problem at their school; school food service is not the cause, 2) Food offerings are based largely on the importance of preparing students for the real world by providing choice and the need to maintain high participation rates; both healthy and unhealthy options are available, 3) A la carte keeps lunch participation high and prices low but should be used as a supplement, not a replacement, to the main meal, 4) Vending provides school's additional revenue; vending is not part of food service and is appropriate if it does not interfere with the lunch program.CONCLUSION:Discrepancies exist between government/public health officials and school personnel that may inhibit collaborative efforts to address obesity through modifications to the school environment. Future policy initiatives may be enhanced by seeking the input of school personnel, providing recommendations firmly grounded in evidence-based practice, framing initiatives in terms of their potential impact on the issues of most concern to schools (e.g., academic achievement, finances/revenue), and minimizing barriers by providing schools adequate resources to carry out and evaluate the effectiveness of their efforts. en_US
dc.format.extent 305612 bytes
dc.format.extent 2910 bytes
dc.format.extent 12055 bytes
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dc.format.extent 43 bytes
dc.format.mimetype application/pdf
dc.format.mimetype text/plain
dc.format.mimetype application/octet-stream
dc.format.mimetype application/octet-stream
dc.format.mimetype application/octet-stream
dc.language en en_US
dc.language.iso en_US
dc.publisher BioMedCentral en_US
dc.relation.ispartof 1479-5868 en_US
dc.relation.hasversion http://www.biomedcentral.com/content/pdf/1479-5868-4-18.pdf en_US
dc.rights This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. en_US
dc.rights.uri http://creativecommons.org/licenses/by/2.0 en_US
dc.title The school food environment and adolescent obesity: qualitative insights from high school principals and food service personnel en_US
dc.type article en_US
dc.date.captured 2009-04-27 en_US
dc.identifier.doi doi:10.1186/1479-5868-4-18 en_US
dc.identifier.pmid 17425789 en_US

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This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Except where otherwise noted, this item's license is described as This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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