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Sandra M Gross

Publications and source records attributed to Sandra M Gross.

3 recordsLinked to original sources
PubMed2004

Coordinated school health program and dietetics professionals: partners in promoting healthful eating.

Although research indicates that school meal programs contribute to improved academic performance and healthier eating behaviors for students who participate, fewer than 60% of students choose the National School Lunch Program or School Breakfast Program. School meal programs have a difficult time competing with foods that are marketed to young people through sophisticated advertising campaigns. Youth's preferences for fast foods, soft drinks, and salty snacks; mixed messages sent by school personnel; school food preparation and serving space limitations; inadequate meal periods; and lack of education standards for school foodservice directors challenge school meal programs as well. A coordinated school health program offers a framework for meeting these challenges and provides children and adolescents with the knowledge and skills necessary for healthful eating. This article identifies challenges facing school foodservice directors in delivering healthful meals and acquaints dietetics professionals with the coordinated school health program to be used as a tool for addressing unhealthful weight gain and promoting healthful eating.

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PubMed2002

DPD directors' attitudes are more favorable toward food-safety education than certification.

OBJECTIVE: To determine the prevalence of food-safety education in didactic programs in dietetics (DPDs) across the United States and factors associated with the provision of this education and to explore DPD directors' attitudes toward food safety. SUBJECTS: The population consisted of 230 DPD directors listed in The American Dietetic Association's 1998-1999 Directory of Dietetics Programs. Overall, 146 directors participated in the study, yielding a 64% response rate. DESIGN: The nature and prevalence of food-safety education and certification, as well as DPD directors' attitudes toward food safety, were assessed by means of a survey instrument. Statistical analyses Descriptive statistics were calculated. Analysis of variance, t test, and chi2 were used to assess differences in DPD directors' attitudes toward food-safety education and certification on the basis of demographic variables. RESULTS: Among dietetics programs, 40% had dietetics majors receive 16 or more hours of food-safety education; 38% (n=54) of DPDs had dietetics majors complete a food-safety certification examination. DPD directors agreed that food safety is an important concept within dietetics education; however, they held differing views regarding certification. APPLICATIONS/CONCLUSIONS: Dietetics educators need to familiarize themselves with food-safety certification, weigh the pros and cons, and determine whether or not certification should be an academic goal. Partnering with associations and the foodservice industry to offer cost-effective food-safety training and certification opportunities is suggested.

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