Date Available
4-20-2016
Year of Publication
2016
Degree Name
Master of Science (MS)
Document Type
Master's Thesis
College
Agriculture, Food and Environment
Department/School/Program
Dietetics and Human Nutrition
First Advisor
Dr. Ingrid Adams
Abstract
Over the years, participation in the School Breakfast Program (SBP) has increased, on both state and national levels. The Community Eligibility Provision (CEP) offers free breakfast to all students regardless of income. The purpose of this study was to examine the perception of principals and school food service workers regarding the benefits, barriers, attitudes and beliefs about the implementation of the CEP. A survey was sent to principals and school food service workers. The majority of the participants were satisfied overall with the CEP and the nutritional quality of foods served for breakfast. The majority of the participants did not see any major barriers to CEP implementation; however, they acknowledged several benefits. Future research should combine qualitative and quantitative methods to explore these perceptions and gather information on why participants feel the way they do in regards to CEP implementation.
Digital Object Identifier (DOI)
http://dx.doi.org/10.13023/ETD.2016.057
Recommended Citation
Moore, Shirlena M., "Principals' and School Food Service Workers' Perceptions of the Implementation of the Community Eligibility Provision" (2016). Theses and Dissertations--Nutrition and Food Systems. 40.
https://uknowledge.uky.edu/foodsci_etds/40
