Serving Healthy School Meals Staff Development and Training Needs Contents
A report from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Aug 2015 Serving Healthy School Meals Staff development and training needs Contents 1 Overview 3 Background 5 Education, credentials, and experience 9 Training needs of school nutrition personnel 17 Staff development and training budgets 18 Summary of key findings 19 Recommendations 20 Conclusion 21 Appendix A: Tables 38 Appendix B: Characteristics of school food authorities 40 Appendix C: Study design and methodology 53 Appendix D: Strengths and limitations of the study 55 Appendix E: KITS questionnaire 73 Appendix F: Food service staff training topics and description 76 Endnotes The Pew Charitable Trusts Robert Wood Johnson Susan K. Urahn, executive vice president Foundation Allan Coukell, senior director Jasmine Hall Ratliff, program officer Project team Jessica Donze Black, project director Whitney Meagher, senior associate Sallyann Bergh, senior associate Stephanie Scarmo, officer Carol Conroy, program assistant Mollie Van Lieu, senior associate External reviewers The report benefited from the insights and expertise of external reviewer Dr. Keith Rushing, research scientist at the National Food Service Management Institute. Acknowledgments The project team would like to thank Mathematica Policy Research for collecting and analyzing the data for this report, including Laura Kalb, Mary Kay Crepinsek, Elizabeth Clary, Denise Mercury, and Sheng Wang, as well as consultants Mary Jo Tuckwell of inTEAM and Doug Huber of Foodservice Consultants Studio Inc. We would also like to thank those who served on the expert panel that helped to develop the questionnaire used for the KITS survey: Kate Adamick, chef and co-founder of Cook for America; Pamela Lambert, director of student nutrition services for the Escondido Union High School District in California; Dr.
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