A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices

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dc.contributor.author Lee, Yee Ming
dc.contributor.author Kwon, Junehee
dc.contributor.author Sauer, Kevin L.
dc.date.accessioned 2016-06-09T18:23:30Z
dc.date.available 2016-06-09T18:23:30Z
dc.identifier.uri http://hdl.handle.net/2097/32769
dc.description Citation: Lee, Y. M., Kwon, J., & Sauer, K. (2014). A focus group study of child nutrition professionals’ attitudes about food allergies and current training practices. Journal of Child Nutrition and Management, 38(1).
dc.description.abstract Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial responsibilities from a midwestern state. Responses to guided, open-ended questions were audio-recorded, transcribed verbatim, and analyzed to identify common themes. Results: Participants felt that the prevalence and types of food allergies affecting school nutrition programs have increased in recent years. They also felt that communicating with other stakeholders and verifying physicians' recommendations regarding food allergies can be difficult. Participants agreed that training could improve food allergy knowledge and awareness of their employees and improve safety of children with food allergies. However, only a few reported providing specific food allergy training for employees. Cost, scheduling difficulties, and time constraints were identified as barriers to providing food allergy training. Participants preferred having credentialed professionals to conduct employee food allergy training. Support from school administrators and witnessing a food allergic reaction in the cafeteria would trigger a decision to initiate food allergy training. Applications to Child Nutrition Professionals: Improved communication between school foodservice staff and other stakeholders is crucial to better serve students with food allergies. A well-planned, structured training program could better prepare school foodservice employees serving students with food allergies. CNPs might need continuous guidance and assistance regarding employee food allergy training. State agencies and professional organizations should work with CNPs to develop and communicate best practices for prevention and management of food allergic reactions.
dc.relation.uri https://schoolnutrition.org/5--News-and-Publications/4--The-Journal-of-Child-Nutrition-and-Management/Spring-2014/Volume-38,-Issue-1,-Spring-2014---Lee,-Kwon,-Sauer/
dc.rights Copyright 2014 The Journal of Child Nutrition and Management - School Nutrition Association. Author(s) retain the right to self-archive the final published version or parts of it on an author’s personal website or a not for profit server or repository associated with the institution that employs the author(s).
dc.subject Child Nutrition Professionals
dc.subject Food Allergies
dc.subject Training
dc.subject Attitudes
dc.subject Barriers
dc.subject Triggers
dc.title A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices
dc.type Article
dc.date.published 2014
dc.citation.issue 1
dc.citation.jtitle The Journal of Child Nutrition & Management
dc.citation.volume 38
dc.contributor.authoreid jkwon


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