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Background: As snacking has become an increasingly important part of adult diet over the past decades, better understanding of the intent to choose healthy snacks is crucial for promotion of healthy eating. Purpose: This study aimed to explain college students' intentions to choose healthy snacks using the Theory of Planned Behavior (TPB). Methods: An online survey of students was conducted in a large public university in the South-eastern U.S. In addition to basic demographics, behavioral intention to choose healthy snacks as well as direct and indirect measures of attitudes, subjective norm, and perceived behavioral control were assessed. Stepwise multiple linear regressions were estimated to determine relationships between constructs. Results: University students' attitude and perceived behavioral control regarding healthy snacking were key predictors of behavioral intention. Controlling for TPB variables, African American students had significantly lower intention to choose healthy snacks. Discussion: TPB is an effective framework in identifying variables predictive of nutrition behaviors and food choices. The study showed that factors outside of TPB also play a role. Translation to Health Practice Education: To improve snacking behaviors, education efforts should include components to increase student motivation and provide resources and ideas to help prepare or purchase healthy snacks.

The impact that financial education had on the financial behaviors of (a) the agency staff who were trained to deliver the program and (b) the low-income individuals who participated in the program was investigated. Specifically, the researchers examined the relationship between total number of financial education lessons completed, prior financial experience, and improvement in individuals' financial behaviors. The results provide some evidence that financial education may result in improved financial behaviors. However, the findings suggest that prior level of financial experience may matter more than the number of lessons completed. Researchers may want to re-examine the indicators currently being used to show program impact and whether financial knowledge is the appropriate catalyst to foster behavior change.

Purpose/Objectives: The Mississippi Recipes for Success (MRS), a customizable selective menu system resource, was developed for child nutrition program (CNP) directors to comply with USDA nutrition regulations. The resource is available in printed and online formats and includes recipes, menu matrixes, food safety, and training materials for meal planning. The purpose of this study was to investigate CNP directors' perceptions of their satisfaction with, as well as the importance and helpfulness of, the various features included in the MRS. Methods: An electronic survey was developed in collaboration with the Mississippi Department of Education, Office of Child Nutrition (MOCN) and sent to CNP directors in Spring 2016. Directors rated MRS features using a 4-point scale for satisfaction and helpfulness and a 5-point scale for importance. Data analyses included descriptive statistics and one-way ANOVAs to measure associations. Results: CNP directors (N = 146) were contacted with 99 completing the survey. Overall results indicated high satisfaction with the MRS and its various features. Features with highest ratings were as follows: level of satisfaction--"Number of meal components found in recipes" (M = 3.45, SD=0.56), level of importance--"Easy-to-follow recipe directions" (M = 4.74, SD = 0.47); and level of helpfulness--"Portion sizes for age/grade groups" (M = 3.64, SD = 0.52). The majority of directors (n = 94) reported using the MRS for training with 53 using it on a daily, weekly or monthly basis. Number of schools in a district and directors' number of years of experience in child nutrition did not significantly affect responses. Applications to Child Nutrition Professionals: Findings from this study can be utilized by the MOCN in updating future editions of the MRS resource. Their findings also have the potential to serve as a template for other state OCNs to provide directors with menu planning tools that are customizable and meet cultural needs, while ensuring compliance with USDA nutrition standards.

Background: Despite the federal initiatives on equitable provision of school nutrition programs, geographic disparity in childhood obesity persists. It may be partly because built-in school nutrition environments rely on each school's efficient use of existing operational funds or its ability to obtain expanded financial support. This study explores how funding acquisition by schools is determined by local community characteristics and how it relates to healthy school meal offerings. Methods: Information about food preparation technology and funding in 811 schools in Mississippi was obtained by in-depth phone interviews of district child nutrition directors and school foodservice managers, which was matched to socioeconomic indicators of schools and communities. Probit models were estimated. Results: About 56% of schools in the sample received some funds toward combination oven/steamers in the last few years. Small schools, schools in non-metro counties, and those in low-income minority areas were significantly less likely to be funded. Obtainment of funds was associated with a 45 percentage-point reduction in the probability of serving fried foods. Conclusions: Funds obtained by schools for advanced food preparation technology contributes to creation of healthier nutrition environments for children. However, fund availability is associated with community characteristics, possibly contributing to geographic disparity of child health.

Purpose/Objectives: The purpose of this study was to determine if the use of the Offer versus Serve (OVS) provision in the National School Lunch Program would result in a significant difference in fruit and vegetable consumption by fourth and fifth grade elementary students, and in plate waste cost. Methods: Weighed and visual plate waste data were collected for five consecutive days at two elementary schools. School A used serve only service (SO), serving students all five food components of the lunch meal, and School B used the OVS provision, allowing students to select as few as three of the five food components of the lunch meal. Food waste costs were determined using an average cost from invoices. Differences in consumption of fruits and vegetables, cost, and plate waste data were analyzed. Results: Fruit and vegetable plate waste was significantly lower (p less than 0.05) in the school using the OVS compared to the school using SO. Plate waste cost per student also showed significant difference (p less than 0.01), with a $0.03 cost per student in the school using OVS and a $0.07 cost per student in the school using SO. However, this study showed no significant difference in fruit and vegetable consumption comparing consumption of all students participating in each of the two service methods. Application to Child Nutrition Professionals: This study provides useful data for school nutrition program directors when deciding on the use of SO versus OVS in elementary schools. (Contains 3 tables.)

This study investigated the attitudes of college students toward various infant feeding practices using a questionnaire created by the authors on the basis of a review of the literature. Five hundred ten students enrolled at the University of Mississippi took part in the study. Findings indicated that respondents believed both high school and college educators have been important sources of information regarding infant feeding practices. The results support the view that family and consumer sciences professionals have an important role to play in providing accurate information on infant feeding practices. (Contains 2 tables.)