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食品服务行业对全国学校午餐计划实施情况的看法。

Food Service Perspectives on National School Lunch Program Implementation.

作者信息

Tabak Rachel G, Moreland-Russell Sarah

机构信息

Prevention Research Center in St. Louis, Washington University in St. Louis.

Brown School of Social Work, Washington University in St. Louis.

出版信息

Health Behav Policy Rev. 2015 Sep;2(5):362-371. doi: 10.14485/HBPR.2.5.4. Epub 2015 Sep 1.

DOI:10.14485/HBPR.2.5.4
PMID:26417607
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4583127/
Abstract

OBJECTIVES

Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines.

METHODS

Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research.

RESULTS

Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success.

CONCLUSIONS

Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

摘要

目标

探究新的国家学校午餐计划（NSLP）政策指南实施过程中的障碍和促进因素。

方法

使用基于实施研究综合框架的访谈指南，对八位食品服务主管进行访谈。

结果

食品服务人员、家长、教师、学校工作人员以及学生都是重要的利益相关者。据报告，新的NSLP政策指南的特点带来了更多需求；资源缓解了一些障碍。主管们报告称，食品和劳动力成本增加、食品采购挑战、学生参与度下降以及组织限制是实施过程中的障碍。菜单规划中的创造力有助于取得成功。

结论

食品服务部门内部的因素、实施人员的特点和新的NSLP政策指南，以及利益相关者在实施过程中的参与度与成功实施相关。