title: Food Service Perspectives on National School Lunch Program Implementation.
abstract: OBJECTIVE
  Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines.
  
  
  METHODS
  Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research.
  
  
  RESULTS
  Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success.
  
  
  CONCLUSIONS
  Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.
authors.affiliation: Prevention Research Center in St. Louis, Washington University in St. Louis.
authors.forename: Rachel G
authors.initials: RG
authors.lastname: Tabak
authors.affiliation: Brown School of Social Work, Washington University in St. Louis.
authors.forename: Sarah
authors.initials: S
authors.lastname: Moreland-Russell
keywords: Nutrition; Policy; School Food Service