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Steps to a Healthier New YorkRock on Cafe: Achieving Sustainable Systems Changes in School Lunch Programs
Yvonne Johnston, MS, MPH, RN, FNP
Decker School of Nursing, Binghamton University in Binghamton, New York, johnston{at}binghamton.edu
Ray Denniston, DM
Johnson City Food Service Director for the Johnson City Central School District in Johnson City, New York
Molly Morgan, RD, CDN
Creative Nutrition Solutions in Vestal, New York
Mark Bordeau, CFD
Food Services with Broome-Tioga BOCES, Binghamton, New York
The rising rate of overweight poses a significant threat to the health of children. Because roughly one third of a child's dietary intake occurs during school hours and because both health and academic outcomes have been linked to children's nutrition, school nutrition policies and programs have been identified as a key area for intervention. This article describes the components, processes, and initial successes of a grassroots effort and innovative project to improve the nutritional quality of the School Lunch Program through a sustainable systems intervention and policy change across a regional area of upstate New York. The Rock on Cafe intervention was partially funded by the Steps to a Healthier New York program and promises to be a model for creating a school environment that supports healthy dietary behaviors among children.
Key Words: elementary school nutrition school lunch food services Steps to a Healthier New York childhood overweight and obesity
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Health Promotion Practice, Vol. 10, No. 2 Suppl,
100S-108S (2009)
DOI: 10.1177/1524839908331272

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