Foods Offered and Plate Waste Among School-Aged Children: A Descriptive Study [0.03%]
一项描述性研究：学龄儿童的食物供应与 plate waste现象
Roberta Gomez Diaz Barreiro,Kylie K Harrall,Susan L Johnson et al.
Roberta Gomez Diaz Barreiro et al.
Objective: To (1) describe foods offered to children and their plate waste, (2) assess how foods offered compare to the 2020 Dietary Guidelines for Americans (DGA-2020), and (3) compare foods offered with foods consumed. ...
Reflections on Two Years as Mentored Editor of the Journal of Nutrition Education and Behavior [0.03%]
行为营养学与教育杂志辅导编辑两年的工作反思
Lynn Samson Brann
Lynn Samson Brann
Adrienne Markworth
Adrienne Markworth
Perceived Capacity of Community Nutrition Education Programming to Address the Needs of Neurodivergent and Physically Disabled Participants: A Cross-Sectional Study [0.03%]
社区营养教育项目对神经多样性及身体残疾参与者需求的应对能力感知：横断面研究
Katherine E Soule,Cassandra J Nguyen
Katherine E Soule
Objective: To assess nutrition educators' perceptions of community nutrition education programs' capacity to address the needs of neurodivergent and physically disabled program participants. ...
Nutrition Messaging in Food Documentaries: Assessment of Social Cognitive Theory Constructs and Information Quality [0.03%]
食品纪录片中的营养信息传播：社会认知理论要素与信息质量评估
Enid A Keseko,Minji Kim,Leila M Larson et al.
Enid A Keseko et al.
Objective: To examine how food documentaries reflect Social Cognitive Theory (SCT) in relation to dietary behavior and assess the quality of dietary information they present. ...
"It's just not worth it anymore": A Mixed Methods Study Examining the Impact of Reinstating Reimbursement Tiers in the Child and Adult Care Food Program [0.03%]
“已经不值得了”——关于恢复《儿童和成人护理食品计划》补偿层级制度的混合方法研究
Katharina C Fiedler,Kassandra A Bacon,Danielle L Lee et al.
Katharina C Fiedler et al.
Objective: Assess impacts of the Child and Adult Care Food Program (CACFP) reinstatement of tiered reimbursements among family child care home (FCCH) providers, sponsors, and families. ...
Ten-Year Impact of a Summer Meals Collaborative Model: An Innovative Approach to Enhancing the Reach and Efficiency of the Summer Food Service Program [0.03%]
暑期 meal program 协作模式的十年影响评价：提高暑期 food service program 覆盖率和效率的创新方法
Laura A McClure,Heather Senecal,Sonya Irish Hauser
Laura A McClure
This report describes the development and impact of a Summer Meals Collaborative (SMC) using a Collective Impact Framework to enhance the reach and efficiency of the Summer Food Service Program. Over 10 years, the SMC expanded both sponsor ...
Ultraprocessed Plant-Based Foods: Considerations for Nutrition Educators [0.03%]
超加工植物基食品：营养教育者的考虑因素
Wendy D Lazouras,Matthew J Landry
Wendy D Lazouras
This perspective explores the paradox in plant-based diets: while whole plant foods offer established health benefits, the rapidly expanding market of ultraprocessed plant-based alternatives presents both opportunities and challenges for nu...
When School Meals Are No Longer Free: A Qualitative Exploration of Elementary School Teachers' Experiences and Perceptions [0.03%]
当免费校餐不再的时候——对小学教师经历与观念的质性研究
Deborah A Olarte,Katie Cueva,Ashley Kesack et al.
Deborah A Olarte et al.
Objective: To explore teachers' perceptions of student hunger and behavior, school meal participation, food waste, family stress, supervision, and meal locations during a federal universal free school meals (UFSM) policy,...
Examination of the Social Experience in a Virtual Culinary Nutrition Program for Dementia Risk Reduction [0.03%]
虚拟烹饪营养项目减少痴呆风险的社会体验考察
JulieAnne Beitel,Megan E O&#x;Connell,Jessica R L Lieffers et al.
JulieAnne Beitel et al.
Objective: Examine the social experience of participants in a pilot virtual nutrition education program for dementia risk reduction. Design: ...