Cafeteria Personnel Responses to Culinary Training and School Salad Bars
We examined cafeteria personnel’s responses to culinary training and salad bars in schools serving >90% racial/ethnic minority students.
We used a quasi-experimental design to survey perceptions of salad bars before and after their implementation. Cafeteria personnel participated in chef-led culinary training and completed post-assessments. Managers completed surveys before and after salad bars were installed.
We had a response rate of 80%. Managers (N = 16) were pleased with their role of increasing access to fruits and vegetables. Cafeteria personnel (N = 82) did not perceive increased job difficulty after salad bars were installed. More training and staffing might enhance sustainability.
With the increasing popularity of school salad bars and reliance on cafeteria staff for their implementation, addressing these key stakeholders’ concerns might enhance their feasibility.
Document Type: Research Article
Affiliations: 1: Children’s Hospital of Richmond at Virginia Commonwealth University, Department of Pediatrics, Richmond, VA, USA 2: Greater Richmond Fit4Kids, Richmond, VA, USA 3: Chronic Disease and Food Systems Specialist, Richmond City Health District, USA 4: Program Coordinator, Greater Richmond Fit4Kids, Richmond, VA, USA 5: Farm to School Consulting, Commonwealth Sustainability Works, Richmond, VA, USA
Publication date: July 1, 2018
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