New Study: Learning What Students Actually Eat In The Cafeteria May Be Easier Than We Once Thought
A new study in the Journal of the Academy of Nutrition and Dietetics by Program in Nutrition Alum Dr. Matthew Graziose et al., suggests that a quick and simple questionnaire may substitute for more involved methods of evaluating fruits and vegetables students take and eat at school lunch. When we know more about the types of fruits and vegetables students are eating in school meals, or whether they are eating them at all, we can accurately test programs and shift messages to ensure students are getting the maximum benefit. For example, this questionnaire can be used by nonprofits looking for a cost-effective way to measure program impacts on fruit and vegetable consumption at school lunch. A tool such as this one may also help policy makers direct funding and support for school lunch programming.
Tisch Food Center Connects the Cafeteria to the Classroom
This summer we had the opportunity to participate in the Teachers College Reimagining Education: Teaching and Learning in Racially Diverse Schools Summer Institute 2018.
Tisch Food Center at the 2018 SNEB Annual Conference
The Teachers College Program in Nutrition, through the Tisch Food Center, faculty, staff, and alumni, were active throughout the Society for Nutrition Education and Behavior’s (SNEB) 2018 Annual Conference in July:
New Position Statement on Integrated, Comprehensive Nutrition in Schools
Dr. Isobel Contento, Director of the Program in Nutrition and the Tisch Food Center’s faculty director, recently co-authored a joint professional position paper on the importance of comprehensive, integrated school nutrition programs.