Abstract
The purpose of this study was to evaluate the School Food Service Nutrition Awareness Project which was developed by the southwest region nutritionists of the Dairy Council, Incorporated (DCI), during 1979. The effectiveness of the program was determined by the amount of information which the food service workers learned at DCI workshops, the use of the DCI materials kit given to teach school food service, and the change in student food preferences and participation in the School Lunch Program at each of the schools. Eighteen Oklahoma schools and 26 New Mexico schools which included kindergarten through sixth grade classes participated in the study. All of the food service workers and one sixth grade class at each school were administered pre- and posttest to determine the effectiveness of the DCI project. The school food service workers at all schools increased in nutrition knowledge after the DCI workshop. In addition, all schools used the DCI kit of materials and most schools preferred using visual aids in the cafeteria rather than conducting nutrition education activities. The student participation in each state increased slightly and student food preferences showed a slight increase for the bread and cereals food group. Recommendations for future research include determining other variables, assessing usefulness of information, and determining which of the activity choices would be most useful in school food service programs.
Williams, Janis Lynne Dowell (1981). The evaluation of a school food service nutrition education program in New Mexico and Oklahoma public schools. Texas A&M University. Texas A&M University. Libraries. Available electronically from
https : / /hdl .handle .net /1969 .1 /DISSERTATIONS -648501.