Whole-grain continuing education for school foodservice personnel: keeping kids from falling short.
OBJECTIVE
The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel.


METHODS
A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to assess changes in knowledge, attitudes and intention.


RESULTS
Participants (n = 211) were mostly non-Hispanic white women. Pre-post test scores indicated improvements in whole-grain knowledge and intention to find whole-grain recipes for school menus (P < 0.05); however, attitudes about storage and cost issues became less positive. After 3-6 months, participants indicated more whole-grain food items were offered in schools.


CONCLUSIONS
Whole-grain education for school foodservice personnel may increase awareness and menu placement and increase opportunities for whole-grain consumption by children.
Roth-Yousey
Lori
L
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
Barno
Trina
T
Caskey
Mary
M
Asche
Kimberly
K
Reicks
Marla
M
D000328:Adult; D002648:Child; D053198:Child Nutrition Sciences / Q000193:education*; D002664:Child Nutritional Physiological Phenomena; D002523:Edible Grain; D005260:Female; D005522:Food Services / Q000592:standards; D006266:Health Education / Q000379:methods*; D007722:Health Knowledge, Attitudes, Practice; D006293:Health Promotion / Q000379:methods; D006801:Humans; D008297:Male; D008612:Menu Planning; D012574:Schools; D011795:Surveys and Questionnaires; D000078329:Workforce