Sherry Jennifer S
Dental Hygiene Program, School of Allied Health, Southern Illinois University Carbondale, USA.
J Sch Nurs. 2008 Aug;24(4):222-8. doi: 10.1177/1059840508319631.
The purpose of this study is to assess elementary school nutrition programs in a rural county in southern Illinois. The researcher interviewed the food service managers of eight schools and completed the School Health Index (SHI) based on their responses. Eighty-seven percent of the schools did not have venues such as vending machines outside the cafeteria. Three food service managers stated that from 75% to 80% of the students in the district ate lunch in the cafeteria. The SHI corresponds to the eight components of a coordinated school health program; nutrition services are just one of the eight components. The SHI is a tool that can be used to identify strengths and weaknesses in the nutrition program. It covers items from healthy, low-fat choices to food preparation and cafeteria practices. School nurses can work with teachers and food service personnel to create nutrition programs and a curriculum related to healthy nutrition practices.
本研究的目的是评估伊利诺伊州南部一个乡村县的小学营养项目。研究人员采访了八所学校的食品服务经理，并根据他们的回答完成了学校健康指数（SHI）。87%的学校在自助餐厅外没有自动售货机等场所。三位食品服务经理表示，该学区75%至80%的学生在自助餐厅吃午餐。学校健康指数对应于一个协调的学校健康项目的八个组成部分；营养服务只是这八个组成部分之一。学校健康指数是一种可用于识别营养项目优势和劣势的工具。它涵盖了从健康、低脂肪选择到食品制备和自助餐厅操作等项目。学校护士可以与教师和食品服务人员合作，制定营养项目以及与健康营养实践相关的课程。
