Browsing by Author "Serrano, Elena L."

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The Benefits, Challenges, and Strategies of Adults Following a Local Food Diet
(2010-08) Byker Shanks, Carmen; Rose, Nick; Serrano, Elena L.
Supported in part by a variety of popular books, websites, and other media, the interest in local food is building dramatically, and a growing number of people are increasing their purchases of local food. This paper describes a study that explored the perceived benefits and challenges of following a diet consisting exclusively of local food in south-western Virginia, as well as the strategies for coping with its limitations. Nineteen individuals participated in a four-week Local Food Diet Challenge, which included eating only foods produced from within 100 miles of the participants’ homes. Part of a larger study looking at the nutritional impacts of a local food diet, this study included a pre-diet questionnaire that gathered participants’ demographic characteristics, shopping patterns, eating behaviors, and attitudes toward local foods; consumption-reporting forms during the diet period; and a post-diet focus-group discussion for participants to share their experiences in following the local food diet. In this paper we report the major themes that emerged in the focus groups and offer recommendations for locavores and organizations attempting to maximize local food consumption.
Characterizing Farmers' Market Shoppers: A Literature Review
(2015-05) Byker Shanks, Carmen; Shanks, Justin D.; Misyak, Sarah; Serrano, Elena L.
The number of farmers' markets in the United States continues to grow, suggesting an increasing interest in community food systems. Yet, little conclusive research has been conducted to characterize farmers' market customers. The purpose of this literature review is to more definitively examine the current farmers' market consumer base established in published research studies. We explore demographic factors as well as motivations and barriers for farmers' markets shoppers. Based on current research, it is clear that an assortment of complex and interrelated factors influence an individual's choice to shop at farmers' markets and that a more consistent data gathering method is needed.
Do Farmers’ Markets Improve Diet of Participants Using Federal Nutrition Assistance Programs? A Literature Review
(2013-12) Byker Shanks, Carmen; Misyak, Sarah; Shanks, Justin D.; Serrano, Elena L.
Farmers' markets have emerged as one health strategy to improve the access and availability of fresh foods for limited-resource audiences using federal nutrition assistance programs, although their effectiveness on dietary intake is not well understood. The review reported here evaluates the strengths and weaknesses of existing research about the dietary outcomes of accessing farmers' markets, focusing on federal nutrition assistance programs tied to farmers' market initiatives. The comprehensive literature review includes a total of six total articles published between January 2005 and January 2012. The review highlights the need for more comprehensive and systematic research.
Food Waste in a School Nutrition Program After Implementation of New Lunch Program Guidelines
(2014-09) Byker Shanks, Carmen; Farris, Alisha R.; Marcenelle, Michael; Serrano, Elena L.
Objective: To assess the amount of food waste by meal components according to the new National School Lunch Program guidelines among pre-kindergarten and kindergarten students. Methods: For 5 consecutive school days in 1 elementary school, the research team collected school lunch trays and separated meal components into bins relative to each food or beverage appearing on the school's daily menu. Bins were weighed in grams and converted to ounces and cups at the end of each lunch period. Results: The researchers examined 304 meals from 1 pre-kindergarten class and 5 kindergarten classes. Of 4,988 oz of food and beverages served, 2,261 oz (45.3%) were wasted during 1 full school week, totaling 141 lb. The greatest amount of food waste was generated from vegetables, the main entree, and milk, respectively. Conclusions and Implications: Strategies to reduce food waste in school lunch should be researched and implemented.
Heifer International Alternative Break: Sustainable Dietary Impacts
(2012-09) Byker Shanks, Carmen; Clark, Susan; Enoch, J. Rex; Montgomery, Todd; Serrano, Elena L.
This study examines Heifer International's alternative break and its impact on dietary and sustainable food system change for participants. The program teaches college participants about ending poverty and hunger while caring for the earth through incorporating sustainable practices into daily life. Although increases in local/organic foods were observed, there were no significant changes in dietary quality. Significant increases in local/organic food consumption for individuals who consumed less than 50% of their calories from sustainable foods at baseline were observed, based upon paired t-tests (P < .05). Dietary changes varied in significance based upon previous sustainable food consumption exposure and habits.
Influences on Food Away from Home Feeding Practices Among English and Spanish Speaking Parent–Child Dyads
(2014-07-18) Pinard, Courtney A.; Byker Shanks, Carmen; Harden, Samantha M.; Carpenter, Leah R.; Serrano, Elena L.; Schober, Daniel J.; Yaroch, Amy L.
One contributor to increased caloric consumption and obesity rates is food consumed away from home. Families are increasingly consuming food away from home (FAFH), contributing to increased daily energy consumption and the obesity epidemic. The interplay between feeding styles and co-decision making between parent and child dyads when eating FAFH is not understood. The present study describes in-depth qualitative information about influential factors related to family feeding practices among low-income English and Spanish speaking families with school-aged children when eating FAFH. 20 parent–child dyads (10 English-speaking, 10 Spanish-speaking) completed key-informant interviews about factors related to family feeding practices when eating food away. Interviews were independently coded for meaning units by two coders. Themes that emerged from the interviews included: decision making when dining out, parental practices and feeding style, use of and opinions about kid’s menus, and overall influences on food choices. Many parents had recommendations for healthier kid’s menu options and overall, Spanish-speaking families tended to eat out fewer times a week and cooked more family meals. This research elucidated rules and policies set by parents around food away from and inside the home as well as the factors that influenced ordering at restaurants. Further studies should explore the cultural value of food in Latino cultures, and the resultant dietary behaviors. Decision-making between parent and child dyads about menu ordering at restaurants is complex. The results of this study can be considered for future research in understanding the decision-making process for English- and Spanish-speaking parent–child dyads when ordering from a restaurant menu.
National Chain Restaurant Practices Supporting Food Sustainability
(2014-11) Pinard, Courtney A.; Byker Shanks, Carmen; Serrano, Elena L.; Harmon, Alison H.
Although sustainable food practices are becoming popular among consumers, there is little known about restaurants’ practices, such as sourcing local or organic products. The goal of this study was to examine published information about sustainable practices in chain restaurants in 2008 and 2011. Restaurant websites were inspected in 2008 and 2011–2012 for information supporting sustainable food practices. Sustainability ratings were categorized as no practice, planned practice, or practice. In 2008, there were few reported practices; however, in 2011 there was a proliferation. This research demonstrates the increasing popularity of sustainable food practices and the potential to reach a broader audience.
New NSLP Guidelines: Challenges and Opportunities for Nutrition Education Practitioners and Researchers
(2013-11) Byker Shanks, Carmen; Pinard, Courtney A.; Yaroch, Amy L.; Serrano, Elena L.
The recent revisions of the National School Lunch Program (NSLP) requirements are designed to align with the 2010 Dietary Guidelines for Americans. The introduction and implementation of the new NSLP has been received with positive and negative reactions from school food professionals, students, parents, and teachers. To promote student health, this is an important time for policy makers, practitioners, and researchers to implement and evaluate strategies to support the new NSLP guidelines. The purpose of this viewpoint was to outline the new NSLP guidelines and discuss challenges and opportunities for implementation, strategies for practice, and future research questions.
Plate Waste in School Lunch: Barriers, Motivators, and Perspectives of SNAP-Eligible Early Adolescents in the US
(2019-07) Zhao, Chenchen; Panizza, Chloe; Fox, Kira; Boushey, Carol J.; Byker Shanks, Carmen; Ahmed, Selena; Chen, Susan; Serrano, Elena L.; Zee, Julia; Fialkowski, Marie K.; Banna, Jinan
Objective To determine barriers, motivators, and perspectives regarding plate waste reduction of early adolescents. Design Trained interviewers conducted audio-recorded individual interviews with adolescents. Setting Elementary schools implementing the National School Lunch Program in Hawai‘i, Montana, and Virginia. Participants Early adolescents (n = 47, aged 9–13 years) from families receiving or eligible to receive Supplemental Nutrition Assistance Program benefits were recruited to participate. Phenomenon of Interest Factors influencing plate waste among adolescents and potential plate waste reduction strategies. Analysis Coders analyzed content and thematic data to identify code categories and themes. Results Main barriers to reducing school lunch plate waste were unsupportive school policy, undesirable food quality, satiation, and social influences. Key motivators to reducing school lunch plate waste were supportive school policy, including allowing students to share food with peers and save food to eat later; and social influences. Participants found it acceptable to throw away disliked food and unacceptable to throw away wanted food; they perceived that their peers did not care whether food was thrown away; and they thought their parents disliked wasting food. Conclusion and Implications Results suggest that several factors might allow for minimization of school lunch plate waste in the National School Lunch Program, including improvements in food quality, food policy, and social influences. Under these important themes, strategies to employ may include improving food preparation and taste, allocating more time for students to finish lunch, allowing students to self-select food lunch items, and permitting them to share and save their leftover food.