A qualitative study published in Preventing Chronic Disease investigates the knowledge and beliefs of school food service directors in California regarding ultraprocessed foods in school meals. Ultraprocessed foods account for nearly two-thirds of the calories in the diets of U.S. youth and are associated with lower diet quality and higher risks of chronic diseases. Engaging food service directors, who manage all aspects of school food programs including menu planning and procurement, is essential for reducing these foods in educational settings.
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The research involved interviews with 20 food service directors from low-income, predominantly rural districts in the San Joaquin Valley, conducted between January and June 2024. Findings showed that about one-third of the directors were unfamiliar with the term "ultraprocessed foods." Although many regarded ultraprocessed foods as less healthy compared to scratch-cooked meals, their understanding of this difference varied. Some directors believed that ultraprocessed options that comply with USDA school meal standards were healthier than those found in grocery stores, while others saw them as only "marginally different."
Several reasons for using ultraprocessed foods were cited, including food safety and student acceptance, which is vital in addressing food insecurity. Conversely, many directors expressed a commitment to providing nutritious meals and reducing the presence of ultraprocessed items. Most believed that scratch cooking tastes better than ultraprocessed alternatives and allows for more recipe modifications to cater to students' preferences.
The study’s authors recommend training and educational initiatives for school food service directors to enhance their ability to identify and mitigate ultraprocessed foods in school meals. Future research could explore the impact of clearer food labeling, family engagement, staff training, and other strategies on the use of less-processed foods without compromising student participation in meal programs.
This research was conducted by Anjali Gupta, Alix Duran Gomez, Donna Matheson, Aditi Sharma, Anisha Patel, and Andrea Pedroza-Tobias from Stanford University School of Medicine, alongside collaborators from Geneva University Hospitals and the Nutrition Policy Institute, as well as the Dolores Huerta Foundation and Cultiva La Salud. Funding was provided by the National Institute of Diabetes and Digestive and Kidney Diseases, the Stanford Maternal and Child Health Research Institute, the National Heart, Lung, and Blood Institute, and the William and Nancy Thompson Family Foundation.