| Title: |
Factors and Outcomes Associated with Using Scratch-Cooked, Organic, and Locally Grown Foods in School Meals in California |
| Language: |
English |
| Authors: |
Monica D. Zuercher (ORCID 0000-0003-2758-9807); Dania Orta-Aleman (ORCID 0000-0001-8581-8714); Caitlin D. French; Juliana F. W. Cohen; Christina A. Hecht; Kenneth Hecht; Leah E. Chapman; Margaret Read; Punam Ohri-Vachaspati; Marlene B. Schwartz (ORCID 0000-0002-8939-1954); Anisha I. Patel (ORCID 0000-0001-9198-7936); Lorrene D. Ritchie; Wendi Gosliner |
| Source: |
Journal of School Health. 2025 95(3):235-246. |
| Availability: |
Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us |
| Peer Reviewed: |
Y |
| Page Count: |
12 |
| Publication Date: |
2025 |
| Document Type: |
Journal Articles; Reports - Research |
| Descriptors: |
Food; Lunch Programs; Breakfast Programs; Grants; Racial Composition; Student Participation; Barriers |
| Geographic Terms: |
California |
| DOI: |
10.1111/josh.13533 |
| ISSN: |
0022-4391; 1746-1561 |
| Abstract: |
Background: Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems. Methods: 430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used. Results: Most respondents reported using scratch-cooked (82%) and locally grown foods (80%) in their school meals, with one-third serving organic foods (34%). Receiving grants to buy local produce and having a larger enrollment of White students were associated with more frequent use of these foods. More scratch cooking was associated with higher use of organic and locally grown foods and fewer perceptions of student nonparticipation due to concerns over meal healthfulness, taste, and freshness. More frequent use of organic and locally grown foods was also associated with fewer perceptions of student nonparticipation due to concerns about meal healthfulness. Conclusions: These findings highlight the potential benefits of integrating more scratch-cooked, organic, and/or locally grown foods into school meals. |
| Abstractor: |
As Provided |
| Entry Date: |
2025 |
| Accession Number: |
EJ1461155 |
| Database: |
ERIC |