Cooking for Kids: Culinary Training for School Nutrition Professionals Reduces Use of Convenience Foods Without Negatively Impacting Entree, Grain or Fruit Consumption
August 4, 2017
This study tested whether giving staff culinary training would increase the availability of scratch-cooked school meals and/or change the students’ consumption of school meals. In their results, the authors found that after offering culinary training schools served fewer highly processed entrees and offered more salad bars. Moreover, not only was there was no negative impact on entree consumption, but there was also an increase in grain and fruit consumption.
Cooking for Kids: Culinary Training for School Nutrition Professionals Reduces Use of Convenience Foods Without Negatively Impacting Entree, Grain or Fruit Consumption
August 4, 2017
This study tested whether giving staff culinary training would increase the availability of scratch-cooked school meals and/or change the students’ consumption of school meals. In their results, the authors found that after offering culinary training schools served fewer highly processed entrees and offered more salad bars. Moreover, not only was there was no negative impact on entree consumption, but there was also an increase in grain and fruit consumption.
