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Avaliação do programa nacional de alimentação escolar em âmbito municipal:subsídios para o desenvolvimento de uma metodologia.Silva, Amanda Valente da January 2009 (has links)
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Previous issue date: 2009 / A América Latina, apesar da transição socioeconômica, ainda concentra elevados níveis de pobreza e fome. Isto aumenta a desigualdade e as suas consequências sobre os estudantes da educação básica. Este artigo desenvolve um diálogo entre as diferentes estruturas do Programa de Alimentação Escolar (PAE) em alguns países latino-americanos. O objetivo é contribuir para um aprofundamento das questões que envolvem a alimentação escolar como um direito humano. Seis países foram selecionados para a amostra (Brasil, Chile, Cuba, México, Panamá e Uruguai), considerando o Índice de Desenvolvimento Humano (IDH), o engajamento destes países na área da alimentação escolar e a disponibilidade de informações oficiais e estudos científicos na área. A estratégia de revisão incluiu a investigação documental em fonte de origem governamental e não governamental, em páginas eletrônicas e bases científicas. As seguintes categorias foram consideradas na análise dos programas: 1.objetivos; 2.beneficiários; 3.tipo de cobertura; 4.tipo de benefício; 5.modelo de gestão e de participação e controle social; 6.sistemas de avaliação da implementação. Os resultados mostram que os programas são similares quanto aos objetivos ao atender às necessidades nutricionais dos escolares, incentivando a promoção de práticas alimentares saudáveis e reduzir a evasão escolar. A cobertura geralmente se concentra nos estudantes em situação de risco social. Apenas o Brasil formaliza a participação e o controle social do PAE, por meio do Conselho de Alimentação Escolar. Na maioria das situações consideradas, os programas são centralizados sob a gestão do Ministério da Educação. Somente Brasil e México adotam o modelo de descentralização. Finalmente, os resultados desta análise revelam que os programas ainda são carentes de mecanismos de monitoramento e avaliação de processos e resultados. As melhorias nesta área são relevantes para que os programas possam garantir a alimentação escolar como um direito universal. / Salvador
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Reaganomics and its effects on pricing and participation in the regular paying sector of the National School Lunch Program in Dade County public high schoolsBosselman, Robert H. 01 April 1982 (has links)
Problem: This research proposes to examine the effects of Reaganomics on pricing and participation in the regular paying sector of the National School Lunch Program in Dade County Public High Schools.
Subproblems: The first subproblem is to examine the effects of Reaganomics on pricing in the regular paying sector of the National School Lunch Program in Dade County Public High Schools.
The second subproblem is to examine the effects of Reaganomics on participation in the regular paying sector of the National School Lunch Program in Dade County Public High Schools.
Hypotheses: The first hypothesis is that Reaganomics has resulted in price increases to the regular paying sector of the National School Lunch Program in Dade County Public High Schools.
The second hypothesis is that Reaganomics has decreased the percentage of the regular paying sector participating in the National School Lunch Program in Dade County Public High Schools.
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The Impact of the Updated National School Lunch Program Meal Standards on Fruit and Vegetable Consumption Among Elementary School Students in Cache County UtahFox, Jillian C. 01 August 2015 (has links)
Due to the short time the updated National School Lunch Program standards have been in place since fall of 2012, few research studies have explored what effect these new standards have had on fruit and vegetable (F/V) consumption, particularly among elementary school students. Because the new standards require schools to offer students more F/V than before, researchers are interested to know if F/V consumption has indeed increased.
The participants in the study were enrolled in a program to motivate students to eat more F/V – the Food Dudes program. The results of the data analysis found that most students, regardless of grade, were eating less F/V initially after the new standards were in place. However, the group of students receiving prizes from the Food Dudes program actually ate more F/V over time instead of less. Also, F/V consumption for the first spring under the new standards did not decrease as much as it had during the spring under the old standards.
These results indicate that, despite initial declines in F/V consumption, students could be adjusting to the updated standards. Also, students who have participated in the incentives group of the Food Dudes program did not show a drop in F/V consumption, even during the first semester the new standards were in place. Future studies should look at the current F/V intake of students under the updated guidelines now that they have been in place for several school years, as well as at additional intervention programs to increase F/V consumption among this population.
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EFFECT OF NEW SODIUM REGULATIONS ON NATIONAL SCHOOL LUNCH PROGRAM MEAL CONSUMPTION OF MIDDLE SCHOOL STUDENTS IN A NORTHEASTERN OHIO SCHOOL DISTRICTRetzer, Barbara J. 05 May 2015 (has links)
No description available.
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The Associations among BMI and Race, Gender and Socioeconomic Status in Third Graders in Cincinnati Public SchoolsMorath, Elisa 26 September 2011 (has links)
No description available.
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Nutrient Composition of School Provided and Packed Lunches of Upper Elementary School Childrenoda, Kathryn Idell 16 May 2016 (has links)
No description available.
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Investigating the Cost of National School Lunch Program Lunches versus the Full, Time-Inclusive Cost of Home-Packed LunchesO'Keefe, Keely Ryan 23 March 2018 (has links)
Background: National School Lunch Program (NSLP) meals have been found to be of higher dietary quality than home-packed lunches.
Objective: To explore the cost, including time, of NSLP versus different categories of home-packed lunches.
Methods: Data from pre-kindergarten and kindergarten lunches from three schools in southwest Virginia were used for this study. Each lunch item was priced, and a direct cost was assigned based on the lunches contents. Time assessments were conducted to determine the amount of time to prepare each lunch, with a monetary value for time computed based on average salary of the respective county. A non-parametric Kruskal Wallis test was used to compare the direct cost, time, time cost, and the full cost of the meals. Medians were computed based on outlier data.
Results: The lowest median direct cost was found for homemade packed lunches ($1.55), followed by homemade school lunches ($2.11), then convenience packed lunches ($2.12), and then NSLP lunches ($2.15). When incorporating preparation time, the NSLP lunch cost the least ($2.15), followed by convenience packed lunches ($2.56), then homemade packed lunches ($2.92), and then homemade school lunches ($11.32). Seventy-six percent (n=414) of home-packed lunches contained sugar-sweetened beverages and/or dessert food items, accounting for almost one-quarter (21.8%) of the cost of all home-packed lunches.
Conclusion: When time is computed as part of the total cost of NSLP versus home-packed lunches, the NSLP is the least expensive option. In conjunction with the nutritional benefits of the NSLP, this time-cost data may help shift purchasing and consumption patterns. / Master of Science / Background: National School Lunch Program (NSLP) meals served at school have been found to be healthier than home-packed lunches.
Objective: To investigate the differences in cost, including time, among NSLP lunches and different categories of home-packed lunches.
Methods: Data from pre-kindergarten and kindergarten lunches from three schools in southwest Virginia were used for this study. Each lunch item was priced, and a direct cost was given based on the items in each lunch. Researchers then made each lunch or recorded packaging preparation times to determine the amount of time to prepare each lunch, with a value for time given in dollar form based on average salary of the respective county. A non-parametric Kruskal Wallis test was used to compare the direct cost, time, time cost, and the full cost (i.e. direct cost + time cost) of the meals. The data is based on medians to give a better representation of the data.
Results: The lowest median direct cost was found for homemade packed lunches ($1.55), followed by homemade school lunches ($2.11), then convenience packed lunches ($2.12), and then NSLP lunches ($2.15). When incorporating preparation time, the NSLP lunch cost the least ($2.15), followed by convenience packed lunches ($2.56), then homemade packed lunches ($2.92), and then homemade school lunches ($11.32). Seventy-six percent (n=414) of home-packed lunches contained sugar-sweetened beverages and/or dessert food items, accounting for almost one-quarter (21.8%) of the cost of all home-packed lunches.
Conclusion: These results show an interesting difference in lunch cost based on category when considering cost and time. Given the research on the health benefits of NSLP meals over home-packed lunches, the cost data may help shift purchasing and eating patterns among parents of school-age children.
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Management systems used in secondary school nutrition programmes in the city of TshwaneBerejena, Tendaiishe. January 2015 (has links)
M. Tech. Food and Nutrition Tshwane University of Technology / The aim of this study was to explore and evaluate the management systems which are used for the NSNP (National School Nutrition Programme) in the City of Tshwane. The objectives of this study were set to include inter alia the evaluation of the human resource management system, quality and monitoring management system, the financial management system, purchasing and procurement system, the communication management system and capacity building management in the NSNP (National School Nutrition Programme).
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An Exploratory Study Examining The National School Lunch Program; How It Functions On a Daily Basis; And How It May Be ImprovedBereza, John Matthew 14 July 2009 (has links)
No description available.
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Hygiene and nutritional content of the National School Nutrition Programme in Bloemfontein, South AfricaNhlapo, Nthabiseng January 2013 (has links)
Thesis (M. Tech. (Environmental Health)) -- Central University of technology, Free State, 2013 / Malnutrition and concomitant infections are major contributing factors to child morbidity and mortality in developing countries such as South Africa. Globally, children benefiting from school feeding programmes are generally from communities with low socio-economic statuses. The meals provided through feeding schemes, such as the National School Nutrition Programme (NSNP) in South Africa, are aimed at significantly supplementing the beneficiaries’ daily energy and nutrient requirements. The possible nutrient deficiency of meals provided through such programmes compromises the nutritional well-being of children, promotes malnutrition and renders children more susceptible to infectious diseases. Furthermore, illness, particularly caused by diarrhoeal and infectious diseases, is a major factor contributing to child malnutrition as the human body is unable to efficiently digest foods and absorb nutrients during illness. Therefore, the microbiological safety of the foods served to children via feeding schemes is essential. In an effort to contribute towards the safety and wholesomeness of foodstuffs served through the NSNP, the present study was conducted with a view to assess the nutritional quality and safety of the foodstuffs. The knowledge, attitudes and practises (KAP) of food handlers and NSNP representatives/committee members at the schools were also investigated in order to assess origins of potential food contamination.
Data collected via nutritional analyses of meals served to school children were compared to the nutrient-based standards set by the United Kingdom as guidelines for an average school lunch. The carbohydrate, energy, calcium and zinc contents of the school meals were below the standards, the majority of the meals met the protein and iron standards and all meals complied with the standards for lipid and vitamin C contents. During the microbiological analysis study, preparation surfaces yielded higher counts of all detected organisms (total coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds) compared to the hands of food handlers. Therefore possible sources of contamination may be foodstuffs, animal pests and environmental elements such as dust. However, significant differences of surface microbial counts could not be established (P > 0.05) and thus cross-contamination may have resulted among surfaces, possibly augmented by shortfalls in cleaning regimes. The majority of the participants of the questionnaire survey reportedly washed their hands and cleaned all surfaces several times during the day with water and detergent. In addition, a disinfectant was used by some of the food preparers during cleaning. Furthermore, participants stated that their aprons were washed daily. These claims were in agreement with the findings of the surface microbial study with regards to the hands, however, they did not match the findings of the preparation surfaces which contained the highest counts of total coliforms, E. coli and S. aureus of the three surfaces analysed, and aprons responsible for the highest yeast and mould counts.
Improper storage and food preparation methods, such as the application of high temperatures, excessive exposure to UV light and oxygen, and high moisture conditions, may result in the deterioration of nutrients. Storage conditions which may permit pest infestation may also increase the risk of food-related illnesses and risk could be further elevated by application of improper cleaning and sanitation practices. In order for the NSNP to operate effectively, it is essential that the national and provincial Departments of Basic Education, which are responsible for the overall administration of the NSNP, and schools’ personnel function in an integrated manner through support structures and effective communication. Infrastructural limitations (lack of proper kitchen facilities and ventilation) and shortage of resources while administering the NSNP were the main challenges observed during the present study. Due to these hurdles, adhering to food safety practices and maintaining nutritional quality of foods may be a challenge. Continuous training in personal and general hygiene is also a necessity in preserving food safety. Furthermore, nutritional quality of foodstuffs may be preserved through proper storage practices and application of preparation methods which minimize loss of nutrients.
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