دانلود رایگان مقاله لاتین ویژگی فردی مدیران خدمات غذایی نوآورانه از سایت الزویر
عنوان فارسی مقاله:
چه کسی رویکرد ناهارخوری دقیق را اتخاذ کرد؟ ویژگی های فردی از مدیران خدمات غذایی نوآورانه
عنوان انگلیسی مقاله:
Who’s adopting the smarter lunchroom approach? Individual characteristics of innovative food service directors
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مقدمه انگلیسی مقاله:
1. Introduction
Children are among the most important segments of the population to educate and encourage towards a healthier lifestyle. Eating behaviors developed at younger ages persist into adulthood (Birch, 1999; Westenhoefer, 2002), and childhood obesity strongly predicts adult obesity (Schaub & Marian, 2011). Moreover, intake of nutritionally rich foods in children is important for physical development, academic achievement, and overall health (Guthrie & Buzby, 2002). Much of the focus has been on encouraging children to eat more fruits and vegetables which can help maintain healthy weight (Rolls, Ello-Martin, & Tohill, 2004). Given the large number of children eating a school lunch and the importance of developing proper eating habits at younger ages (Birch, 1999; Eliassen, 2011), school cafeterias are prime opportunity to encourage children to take and eat relatively nutritious foods, and, specifically, fruits and vegetables. Approximately 31.7 million children participate in the National School Lunch Program (NSLP) (Fox & Condon, 2012). Despite improved school lunch standards, children still do not eat anywhere near the recommended number of servings of fruits and vegetables (Briefel, Wilson, & Gleason, 2009; Kraak, Story, & Swinburn, 2013). While federal state and local policies regulate what foods can be offered, school food service directors (FSDs) manage the day-to-day operations in school cafeterias, and are primarily responsible for preparing menus, ordering, preparing, and distributing the foods (Osganian et al., 1996). FSDs have tremendous opportunity to influence the eating environment and the overall experience students have in the school lunchroom which for the most part fall outside of the school lunch regulations. While the USDA places some training requirements on FSDs, along with other school nutrition-related personnel (U.S. Department of Agriculture: Food and Nutrition Service, 2015), they typically have a significant amount of autonomy. FSDs usually report directly to school superintendents or act as assistant superintendents themselves (School Nutrition Association, 2015). A high percentage of FSDs participate in setting local school food policies (French, Story, Fulkerson, & Gerlach, 2003). There is significant interest among FSDs, to participate in development of nutritional policies at the state or federal levels (McDonnell, Probart, Weirich, Hartman, & Bailey-Davis, 2006; Roberts, Pobocik, Deek, Besgrove, & Prostine, 2009) perhaps due to their significant practical experience that can come into conflict with the views of policymakers. Unfortunately, FSDs with less experience are slow to adopt new techniques (Johnson & Chambers, 2000) designed to encourage children to take and eat healthier meals. FSDs do respond to training and external suggestions in regards to their own beliefs and practices (Lytle et al., 2006). The purpose of this study is to identify the characteristics of FSDs who are early adopters of new and innovative methods designed to encourage healthy behaviors in school lunchrooms and how career building activities, such as professional training, affect this adoption. Adoption of new technologies in food service can be costly and will often occur only when it becomes necessary for survival to meet regulatory demands (Oronsky & Chathoth, 2007). Successful dining establishments are characterized by innovation (Jogaratnam, Tse, & Olsen, 1999), and restrictive regulations can often interfere with innovation, leading to lower sales and sales growth (Jogaratnam, 2002). Like many other food service establishments, school cafeterias compete for customers (children can bring a lunch, or decide to eat after school) and face an environment with very tight budgets. Additionally, in order to receive subsidies for NSLP meals these FSDs are required to comply with strict regulations on the meals they offer while at the same time satisfy taste preference of children. This environment poses a challenge for FSDs to innovate or even consider adopting new methods that might increase student satisfaction or improve the healthfulness of the lunches. While there has been a great deal of discussion regarding the most effective methods to address school nutrition (Clark, Goyder, Bissell, Blank, & Peters, 2007; Schwartz, 2007), there is strong evidence indicating the power of the presentation and placement of food in encouraging more nutritious choices (Wansink, 2014). Such behavioral methods are often low cost both in terms of money and labor and can be easily adopted by FSDs to increase nutrient intake and satisfy their student clients (Hanks, Just, Smith et al., 2012). Small changes that do not require substantial investment can change participants’ consumption behavior (Just, 2009; Meyers & Stunkard, 1980; Wansink, Just, Hanks, & Smith, 2013) and increase the desirability of healthier foods (Volkow et al., 2002) often without altering the actual food choices available (Wansink 2004). The Smarter Lunchrooms (SL) approach is a set of research based environmental principles designed to be easily implemented in school cafeterias to encourage more nutritious choices among the children. The SL approach uses behavioral economics, psychology, and food marketing to change food consumption habits with an emphasis on improving the diets and health of participants in the National School Lunch Program (Just, Mancino, & Wansink, 2007). The general idea of the program is to make healthier options more convenient, visible and appealing than less healthy options, subsequently increasing the probability of choosing those healthier options. The effectiveness and persistence of different SL techniques have been analyzed in several studies. One study shows that a SL makeover including a combination of several environmental changes increased fruit and vegetable consumption by 18% and 25%, respectively (Hanks, Just, & Wansink, 2012). Others found that using attractive names for healthy food options in a cafeteria significantly increased the consumption of these food items by 16% with a long lasting effect (Wansink, Just, Payne, & Klinger, 2012). Sponsored by USDA and championed by the current administration, there has been some evidence of wide dissemination and adoption of SL. This may be in part due to the inclusion of SL in the Healthier US School Challenge (HUSSC) criteria, a program offering monetary rewards to schools that comply with certain health and nutrition standards. Many FSDs are primarily trained in management or nutrition and may find such behavioral approaches foreign. No prior research has been done to determine the factors that impact the adoption of the SL approach. In this article, we use results from a nationally representative survey of FSDs to identify reasons why they implemented behavioral changes in their cafeterias. While prior research shows that SL techniques induce a significant increase in fruit, vegetable and white milk consumption and a decrease in high calorie product intake, this is of little consequence if schools in need of improvement are not willing to adopt the techniques (Hanks, Just, Wansink et al., 2012, 2013; Just & Wansink, 2009).
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کلمات کلیدی:
Smarter Lunchrooms Innovators | Food and Brand Lab foodpsychology.cornell.edu/discoveries/smarter-lunchrooms-innovators Who's Adopting the Smarter Lunchroom Approach? Individual Characteristics of Innovative Food Service Directors. Evaluation and Program Planning, 60, 72-80 ... Who's adopting the smarter lunchroom approach? Individual ... econpapers.repec.org/RePEc:eee:epplan:v:60:y:2017:i:c:p:72-80 by G Gabrielyan - 2017 - Related articles Dec 14, 2016 - Individual characteristics of innovative food service directors. Gnel Gabrielyan, Drew S. Hanks, Kathryn Hoy, David R. Just and Brian Wansink. Who's adopting the smarter lunchroom approach? Individual ... https://ideas.repec.org/a/eee/epplan/v60y2017icp72-80.html by G Gabrielyan - 2017 - Related articles School cafeterias and, subsequently, food service directors (FSDs) play a vital role in feeding ... Individual characteristics of innovative food service directors ... Individual Characteristics - EBSCOhost Connection connection.ebscohost.com/.../who-s-adopting-smarter-lunchroom-approach-individual-c... An abstract of the article "Who's Adopting Smarter Lunchroom Approach? Individual Characteristics of Innovative Food Service Directors" by Gnel Gabrielyan et ...
