Principal and Cafeteria Manager Interviews Reveal Important Components for Elementary School Nutrition Education Program's Sustainability

Introduction/Background : Best practices for school-based nutrition education (NE) emphasize components beyond the classroom, including cafeteria meals, and engagement of families and the wider school environment. Seeking perspectives of key school policy stakeholders like principals and cafeteria managers is critical to effectively broaden the reach of NE. Cooking with Kids (CWK) is an experiential foods and NE program designed to increase elementary schoolchildren's experiences with fresh foods from diverse cultures. CWK staff have worked closely with school personnel to build an integrated and sustainable program that reinforces classroom cooking and tasting classes with school lunch and family activities. Program Design/Methodology: Interviews with principals and cafeteria managers were included as part of a research study assessing the impact of CWK involving 11 schools, 64 classrooms, and 1400 4th grade students. Interviews examined their experiences with, value of and strategies necessary for sustainability of CWK. Interviews were tape-recorded and audiofiles transcribed verbatim. Transcripts were coded inductively and deductively with NVIVO software using directed content analysis. Two coders independently coded transcripts to refine coding scheme and assess coding reliability. Results: Twelve principals and 11 cafeteria managers were interviewed. Analyses are in process. Preliminary results include their high perceived value of CWK for students, school staff, and families. Program integration into the school culture, challenges of time and funding, and essential elements for sustainability are also key themes. Discussion: Experiences, perspectives and recommendations from school policy makers are essential for successful implementation and institutionalization of comprehensive child NE programs. Research supported by USDA-CSREES-NRI-2007-05062.