Child Nutrition Program Menu Planners' Perceptions of Costs Associated with Meals for Children with Food Allergies in California Schools

Autor/inn/en	Grumbles, Lynnelle; Strohbehn, Catherine
Titel	Child Nutrition Program Menu Planners' Perceptions of Costs Associated with Meals for Children with Food Allergies in California Schools
Quelle	In: Journal of Child Nutrition & Management, 43 (2019) 2, (14 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1559-5676
Schlagwörter	Food Service; Allergy; Nutrition; Children; Public Schools; Costs; School Personnel; Planning; California + Suchen Sie Ihr Suchwort? Allergie; Ernährung; Child; Kind; Kinder; Public school; Öffentliche Schule; Cost; Kosten; Schulpersonal; Ablaufplanung; Planungsprozess; Kalifornien
Abstract	Purpose: The USDA requires children with food allergies be offered modified menus with no additional meal reimbursement. Food allergies affect up to 8% of children in the U.S.; eight allergens account for over 90% of allergic reactions. This study assessed perceptions of child nutrition program menu planners in California, a state with a high and diverse population, of costs associated with allergy related meal accommodations. Methods: An online survey was sent to the population of menu planners for children with food allergies at all California public schools (N = 902). Results: Child nutrition program menu planners (n = 212) frequently identified two factors affecting cost of food in providing meals for children with food allergies: type of allergy and additional cost of special foods. Multiple factors were frequently identified as affecting labor costs including purchase of special foods, planning menus, training foodservice workers, communication with nutrition staff and others, separation of food production areas to avoid cross-contact, research of suitable food substitutions, and time for documentation on production records. Participants perceived accommodating children with wheat, soy, milk products, and multiple allergens cost more than providing non-modified meals. Ready availability and ease of sourcing substitute foods reduced perceptions of negative labor impacts on operations. Applications for Child Nutrition Professionals: Knowledge of the local frequency of accommodations for children with specific food allergies can be used to plan lower cost menus for the most frequently modified allergens. Short cycle menus could be prepared in advance for the most common allergens or allergen combinations in the district reducing the time spent and potentially reducing cost of labor for menu planning of modified meals. Further, information about types and frequency of allergen accommodations within the district can be useful when developing specifications for bid purchases of foods and inclusion of identified acceptable substitutes. (As Provided).
Anmerkungen	School Nutrition Association. 120 Waterfront Street Suite 300, National Harbor, MD 20745. Tel: 301-686-3100; Fax: 301-686-3115; e-mail: servicecenter@schoolnutrition.org; Web site: http://schoolnutrition.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01