Cuisine for Kids: a nutrition and culinary course for child nutrition program staff

Article Abstract:

The American Heart Assn has partnered with agencies and organizations in California to launch a unique, hands-on course aimed at training child nutrition staff in different schools in preparing delicious and healthful foods. Called 'Cuisine for Kids: Celebrating Taste and Health in Schools and Child Care,' the course allows participants to learn how to cook meals that taste good and gives school children an opportunity to develop healthful eating habits. Some of the topics covered by the course include culinary skills, desserts and breakfast items, vegetables and fruits, food presentation and meats and meat alternates.

Services, Children, Students, Food and nutrition, American Heart Association, School children

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Pilot study of a cafeteria program relying primarily on symbols to promote healthy choices

Article Abstract:

A research effort was conducted to determine if the implementation of a simple point-of-purchase (POP) intervention to stimulate the purchase of specific low-fat food was feasible. Results showed that such an implementation was indeed feasible and that the increased sales of the targeted products had lasted over a period of seven months. Literature such as brochures were found to have no significant impact in the success of a POP program. As a result, such programs may prove to be effective with low-level literacy groups.

Research, Point of sale systems, Point-of-sale systems

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Helpfulness of nutritional value labels in choosing low-fat products

Article Abstract:

A study was conducted on the helpfulness of nutritional value labels in choosing low-fat products. The results indicate that information on food packages help most consumers choose low-fat products, with the nutritional value label being the primary source of information for the choice. Using more information items on the package also increased the probability of choosing low-fat products. Furthermore, certain information on packages, such as product names, were found to be misleading.

Analysis, Evaluation, Consumer behavior, Labels

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