Volume 33, Issue 1, Spring 2009


Volume 33, Issue 1, Spring, 2009

Editor’s Note


Diabetes Preparedness in Schools: What do Foodservice Personnel Need to Know to Respond?
Alexandra Grenci, MS, RD, LDN, CDE


Recess Before Lunch Programs in Elementary Schools: Perceptions and Practices of School Professionals
Wendy Bounds, PhD, RD; Mary Frances Nettles, PhD, RD; and James T. Johnson, PhD

School Nutrition Directors are Receptive to Web-Based Training Opportunities: A National Survey
Jamie Zoellner, PhD, RD; and Deborah H. Carr, PhD, RD

Attitudes of School Foodservice Directors about the Potential Benefits of School Wellness Policies
Carol Longley, PhD, RD, LD; and Jeannie Sneed, PhD, RD, SNS, CP-FS

Identification of the Competencies, Knowledge, and Skills Needed by School Nutrition Assistants in the Current Environment
Mary Frances Nettles, PhD, RD; Deborah H. Carr, PhD, RD; Jerry B. Cater, PhD; and Holly A. Federico, MS, RD

Best Practices for School Nutrition Professionals Serving the Nutritional Needs of Pre-Kindergarten Children in Public Schools
Kristi L. Lofton, PhD, RD; Mary Frances Nettles, PhD, RD; and Deborah H. Carr, PhD, RD

Labor Productivity Standards in Texas School Foodservice Operations
Rachelle Sherrin, MS, MBA, RD; Carolyn Bednar, PhD, RD; and Junehee Kwon, PhD, RD 

Barriers and Opportunities Related to Whole Grain Foods in Minnesota School Foodservice  
David Hesse, MPH; Curtis Braun; Allison Dostal; Robert Jeffery, PhD; and Len Marquart, PhD, RD 


Summary of Research
John R. Endahl, PhD




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