Abstract Details

Can scratch-cooking be a cost-effective way to prepare healthy school meals using USDA Foods?

Gail Woodward-Lopez, MPH, RD1, Janice Kao, MPH2, Markell Lewis Miller, MPH3, Kristin Kiesel4, Maria Boyle, MS, RD5, Soledad Drago-Ferguson, MPH5, Ellen Braff-Guajardo, JD, MEd6 and Pat Crawford, DrPH, RD2
(1)University of California, Division of Agriculture and Natural Resources, Oakland, CA, (2)University of California, Agriculture and Natural Resources, Berkeley, CA, (3)Food Gatherers, Ann Arbor, MI, (4)California State University, Sacramento, Sacramento, CA, (5)The Sarah Samuels Center for Public Health Research & Evaluation, Oakland, CA, (6)W.K. Kellogg Foundation, Battle Creek, MI