Examining the Financial Impact of a la Carte Foods in Kansas Public Schools
This project will characterize demographic and financial differences in the dependence on a la carte food sales among school food service programs. Specifically, the aims of this research are to: (a) classify and describe school districts according to their level of a la carte dependence, (b) explore key financial and demographic characteristics that distinguish low, moderate and heavy a la carte dependent districts, and (c) develop a comparative cost-analysis report that food service staff and policymakers can use to inform efforts to reduce, eliminate, or improve the nutritional quality of a la carte offerings. This project will consist of secondary data analysis of the 2008 Annual Financial Report for School Nutrition Programs and Wellness Policy Report provided to the Kansas State Department of Education by all 295 Kansas school districts. The findings from this work will be communicated to districts through a comparative cost-analysis report and to state stakeholders through issue briefs and invited testimonies.
This paper examines how Kansas school districts with low à la carte sales differ from districts with moderate to high à la carte sales on important demographic and financial characteristics. A la carte sales are foods and beverages sold outside the federal reimbursable school meals program. Researchers found that in … More
The marketing of unhealthy foods to children and youth is a major public health concern. Children in the United States grow up surrounded by food and beverage marketing, which primarily promotes products with excessive amounts of added sugar, salt, and fat, and inadequate amounts of fruits, vegetables, and whole grains. … More
The WellSAT, created in 2005, is a leading measure used to assess the quality of written school wellness policies. The aim of the present study is to update the WellSAT to a 3.0 version based on current science and psychometric assessments to reflect the 2016 final federal rule from the … More