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The United States Department of Agriculture (USDA) National School Lunch and Breakfast Programs are critical for the health and food security of U.S. schoolchildren, but access to these programs was disrupted by COVID-19 pandemic-related school closures in spring 2020. While temporary policy changes to the programs enabled school food authorities (SFAs) to pivot towards distributing meals throughout their communities instead of within school buildings, SFAs faced complex challenges during COVID-19 with minimal external support. This mixed methods study investigates the implementation and financial challenges experienced by twelve of the largest urban SFAs in the U.S. during COVID-19. We conducted semi-structured interviews with SFA leaders and analyzed alongside quantitative financial data. We found that SFAs reconfigured their usual operations with nearly no preparation time while simultaneously trying to keep staff from contracting COVID-19, accommodate stakeholders with sometimes competing priorities, and remain financially solvent. Because student participation was much lower than during regular times, and revenue is tied to the number of meals served, SFAs saw drastic decreases in revenue even as they carried regular operating costs. For future crises, disaster preparedness plans that help SFAs better navigate the switch to financially viable community distribution methods are needed.
Erica Kenney; Caroline Dunn; Rebecca Mozaffarian; Jane Dai; Katie Wilson; Jeremy West; Ye Shen; Sheila Fleischhacker; Sara Bleich. Feeding Children and Maintaining Food Service Operations during COVID-19: A Mixed Methods Investigation of Implementation and Financial Challenges. Nutrients 2021, 13, 2691 .
AMA StyleErica Kenney, Caroline Dunn, Rebecca Mozaffarian, Jane Dai, Katie Wilson, Jeremy West, Ye Shen, Sheila Fleischhacker, Sara Bleich. Feeding Children and Maintaining Food Service Operations during COVID-19: A Mixed Methods Investigation of Implementation and Financial Challenges. Nutrients. 2021; 13 (8):2691.
Chicago/Turabian StyleErica Kenney; Caroline Dunn; Rebecca Mozaffarian; Jane Dai; Katie Wilson; Jeremy West; Ye Shen; Sheila Fleischhacker; Sara Bleich. 2021. "Feeding Children and Maintaining Food Service Operations during COVID-19: A Mixed Methods Investigation of Implementation and Financial Challenges." Nutrients 13, no. 8: 2691.
Ensuring students’ access to safe drinking water at school is essential. However, many schools struggle with aging infrastructure and subsequent water safety problems and have turned to bottled water delivery systems. Little is known about whether such systems are feasible and effective in providing adequate student water access. This study was a mixed-methods investigation among six schools in an urban district in the U.S. with two types of water delivery systems: (1) tap water infrastructure, with updated water fountains and bottle fillers, and (2) bottled water coolers. We measured students’ water consumption and collected qualitative data from students and teachers about their perceptions of school drinking water. Student water consumption was low—between 2.0 (SD: 1.4) ounces per student and 2.4 (SD: 1.1) ounces per student during lunch. Students and teachers reported substantial operational hurdles for relying on bottled water as a school’s primary source of drinking water, including difficulties in stocking, cleaning, and maintaining the units. While students and teachers perceived newer bottle filler units positively, they also reported a distrust of tap water. Bottled water delivery systems may not be effective long-term solutions for providing adequate school drinking water access and robust efforts are needed to restore trust in tap water.
Erica L. Kenney; James G. Daly; Rebekka M. Lee; Rebecca S. Mozaffarian; Katherine Walsh; Jill Carter; Steven L. Gortmaker. Providing Students with Adequate School Drinking Water Access in an Era of Aging Infrastructure: A Mixed Methods Investigation. International Journal of Environmental Research and Public Health 2019, 17, 62 .
AMA StyleErica L. Kenney, James G. Daly, Rebekka M. Lee, Rebecca S. Mozaffarian, Katherine Walsh, Jill Carter, Steven L. Gortmaker. Providing Students with Adequate School Drinking Water Access in an Era of Aging Infrastructure: A Mixed Methods Investigation. International Journal of Environmental Research and Public Health. 2019; 17 (1):62.
Chicago/Turabian StyleErica L. Kenney; James G. Daly; Rebekka M. Lee; Rebecca S. Mozaffarian; Katherine Walsh; Jill Carter; Steven L. Gortmaker. 2019. "Providing Students with Adequate School Drinking Water Access in an Era of Aging Infrastructure: A Mixed Methods Investigation." International Journal of Environmental Research and Public Health 17, no. 1: 62.
A common perception is that healthful foods are more expensive than less healthful foods. We assessed the cost of beverages and foods served at YMCA after-school programs, determined whether healthful snacks were more expensive, and identified inexpensive, healthful options. We collected daily snack menus from 32 YMCAs nationwide from 2006 to 2008 and derived prices of beverages and foods from the US Department of Agriculture price database. Multiple linear regression was used to assess associations of healthful snacks and of beverage and food groups with price (n = 1,294 snack-days). We identified repeatedly served healthful snacks consistent with Child and Adult Care Food Program guidelines and reimbursement rate ($0.74/snack). On average, healthful snacks were approximately 50% more expensive than less healthful snacks ($0.26/snack; SE, 0.08; P = .003). Compared to water, 100% juice significantly increased average snack price, after controlling for other variables in the model. Similarly, compared to refined grains with trans fats, refined grains without trans fat significantly increased snack price, as did fruit and canned or frozen vegetables. Fresh vegetables (mostly carrots or celery) or whole grains did not alter price. Twenty-two repeatedly served snacks met nutrition guidelines and the reimbursement rate. In this sample of after-school programs, healthful snacks were typically more expensive than less healthful options; however, we identified many healthful snacks served at or below the price of less healthful options. Substituting tap water for 100% juice yielded price savings that could be used toward purchasing more healthful foods (eg, an apple). Our findings have practical implications for selecting snacks that meet health and reimbursement guidelines.
Rebecca S. Mozaffarian; Analisa Andry; Rebekka M. Lee; Steven L. Gortmaker; Jean L. Wiecha. Price and Healthfulness of Snacks in 32 YMCA After-School Programs in 4 US Metropolitan Areas, 2006-2008. Preventing Chronic Disease 2011, 9, 1 .
AMA StyleRebecca S. Mozaffarian, Analisa Andry, Rebekka M. Lee, Steven L. Gortmaker, Jean L. Wiecha. Price and Healthfulness of Snacks in 32 YMCA After-School Programs in 4 US Metropolitan Areas, 2006-2008. Preventing Chronic Disease. 2011; 9 ():1.
Chicago/Turabian StyleRebecca S. Mozaffarian; Analisa Andry; Rebekka M. Lee; Steven L. Gortmaker; Jean L. Wiecha. 2011. "Price and Healthfulness of Snacks in 32 YMCA After-School Programs in 4 US Metropolitan Areas, 2006-2008." Preventing Chronic Disease 9, no. : 1.