Implementing Smarter Lunchroom Makeovers in New York State middle schools: Results of process evaluation

Healthy Food Choices in Schools February 08, 2017 Print Friendly and PDF

Due in part to the broach reach of school meals programs and the potential negative impact of competitive foods with minimal nutritional value, school food environments have become a target of childhood obesity prevention initiatives. The Smarter Lunchrooms Movement includes easy, no- or low-cost strategies that can encourage students to select and consume healthful foods at school without eliminating their choices.

A randomized controlled trial (RCT) was initiated in 13 New York State middle schools to test the effectiveness of select Smarter Lunchrooms practices designed to increase students’ selection and consumption of fruit, vegetables, and unsweetened milk. This project included process evaluation in order to monitor project implementation, determine barriers and facilitators to implementation, and identify staff support needs.

In this webinar Alisha Gaines, PhD, Cornell University Division of Nutritional Sciences, overviews of the design and results of the Smarter Lunchrooms RCT process evaluation. While she does not share outcome results of the study, a discussion of how process evaluation results can be applied to future research and practice will be included.


Resources 

 

Implementing Smarter Lunchrooms Makeovers in New York state middle schools: an initial process evaluation

SLM

Food and Nutrition Education in Communities (FNEC)

SNAP-Ed Toolkit


 

Connect with us

  • Twitter
  • Facebook
  • YouTube
  • Pinterest

Welcome

This is where you can find research-based information from America's land-grant universities enabled by eXtension.org

LOCATE

Resources

Welcome! In this resource area you will find tools and information on the following topics: 

Additional resources include: 


Please fill out our survey. We value your feedback!

Join our mailing list!

Questions/Suggestions? Contact Us 


 

 

USDA / NIFA

This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.