Improving the food provided and food safety practices in out-of-school-hours services.
OBJECTIVE
Food provided and food safety and serving practices in out-of-school-hours (OOSH) services.


METHODS
Health promotion strategies, developed in partnership with an advisory committee, were directed at three main areas: supporting local services; developing statewide training and resources; and advocacy.


RESULTS
Significant improvements were seen in the food provided, food safety and serving practices and the number of services with planned menus and nutrition and food safety policies.


CONCLUSIONS
This project is one of the first implemented and evaluated in the OOSH setting. Statistically significant improvements were achieved in the food provided, food safety and serving practices, and menu and policy development. The project also increased the capacity of the OOSH sector to improve children's health by making suitable nutrition and food safety resources and training available to OOSH services across New South Wales.
Cooke
Lara
L
Health Promotion Service, New South Wales, Australia.
Sangster
Janice
J
Eccleston
Philippa
P
D001315:Australia; D001628:Beverages / Q000592:standards; D002648:Child; D002656:Child Day Care Centers / Q000458:organization & administration* / Q000592:standards; D002675:Child, Preschool; D004032:Diet; D005502:Food / Q000592:standards; D005511:Food Handling / Q000592:standards*; D005522:Food Services / Q000458:organization & administration* / Q000592:standards; D006293:Health Promotion / Q000458:organization & administration* / Q000592:standards; D006801:Humans; D006920:Hygiene / Q000592:standards; D008612:Menu Planning / Q000592:standards; D018673:Nutrition Policy; D015397:Program Evaluation