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Foodservice Directors' Perceived Barriers to Student Participation in School Meals When Meals Were Served Free of Charge during the 2021-2022 School Year

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Title: Foodservice Directors' Perceived Barriers to Student Participation in School Meals When Meals Were Served Free of Charge during the 2021-2022 School Year
Language: English
Authors: Deborah A. Olarte, Wendi Gosliner, Leah E. Chapman (ORCID 0000-0003-3773-2996), Christina Hecht, Ken Hecht, Punam Ohri-Vachaspati, Anisha I. Patel (ORCID 0000-0001-9198-7936), Margaret Read, Lorrene D. Ritchie, Marlene B. Schwartz (ORCID 0000-0002-8939-1954), Monica D. Zuercher (ORCID 0000-0003-2758-9807), Dania Orta-Aleman (ORCID 0000-0001-8581-8714), Michele Polacsek (ORCID 0000-0002-9646-7435), Juliana F. W. Cohen
Source: Journal of School Health. 2025 95(8):575-586.
Availability: Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us
Peer Reviewed: Y
Page Count: 12
Publication Date: 2025
Document Type: Journal Articles
Reports - Research
Descriptors: Lunch Programs, Breakfast Programs, Public Schools, COVID-19, Pandemics, Food Service, Student Attitudes, Preferences, Food, Barriers, Student Participation, Time, Social Bias
Geographic Terms: California
DOI: 10.1111/josh.70019
ISSN: 0022-4391
1746-1561
Abstract: Background: School meals were served free of charge to all public school students in the United States during the COVID-19 pandemic, but some students still did not participate. Methods: In this mixed-methods study, surveys and interviews were conducted with food service directors (FSDs) from California (n = 556 surveys; n = 29 interviews) and Maine (n = 43 surveys; n = 20 interviews) during spring 2022. Survey data was analyzed using multivariable logistic regression models, and interview data was analyzed using the immersion/crystallization approach. Results: Students' preference to eat meals from home or elsewhere (81.5%) and negative perceptions of the school food's taste (67%) were the most common barriers reported. Schools' prior community eligibility provision (CEP) participation and smaller student enrollment were associated with fewer reported barriers. Inadequate time to eat lunch and stigma were also reported as barriers to participation. Implications for School Health Policy, Practice, and Equity: Investments are needed to help schools partner with students to optimize school meal experiences and to improve food taste. Policies that provide school meals free of charge for all students can also help reduce negative social barriers such as stigma. Conclusions: Despite the provision of USM, barriers to participation remain. Policies to enhance meal quality and program implementation are needed.
Abstractor: As Provided
Entry Date: 2025
Accession Number: EJ1476634
Database: ERIC
FullText Text:
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  Data: Foodservice Directors' Perceived Barriers to Student Participation in School Meals When Meals Were Served Free of Charge during the 2021-2022 School Year
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  Data: <searchLink fieldCode="AR" term="%22Deborah+A%2E+Olarte%22">Deborah A. Olarte</searchLink><br /><searchLink fieldCode="AR" term="%22Wendi+Gosliner%22">Wendi Gosliner</searchLink><br /><searchLink fieldCode="AR" term="%22Leah+E%2E+Chapman%22">Leah E. Chapman</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0003-3773-2996">0000-0003-3773-2996</externalLink>)<br /><searchLink fieldCode="AR" term="%22Christina+Hecht%22">Christina Hecht</searchLink><br /><searchLink fieldCode="AR" term="%22Ken+Hecht%22">Ken Hecht</searchLink><br /><searchLink fieldCode="AR" term="%22Punam+Ohri-Vachaspati%22">Punam Ohri-Vachaspati</searchLink><br /><searchLink fieldCode="AR" term="%22Anisha+I%2E+Patel%22">Anisha I. Patel</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0001-9198-7936">0000-0001-9198-7936</externalLink>)<br /><searchLink fieldCode="AR" term="%22Margaret+Read%22">Margaret Read</searchLink><br /><searchLink fieldCode="AR" term="%22Lorrene+D%2E+Ritchie%22">Lorrene D. Ritchie</searchLink><br /><searchLink fieldCode="AR" term="%22Marlene+B%2E+Schwartz%22">Marlene B. Schwartz</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0002-8939-1954">0000-0002-8939-1954</externalLink>)<br /><searchLink fieldCode="AR" term="%22Monica+D%2E+Zuercher%22">Monica D. Zuercher</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0003-2758-9807">0000-0003-2758-9807</externalLink>)<br /><searchLink fieldCode="AR" term="%22Dania+Orta-Aleman%22">Dania Orta-Aleman</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0001-8581-8714">0000-0001-8581-8714</externalLink>)<br /><searchLink fieldCode="AR" term="%22Michele+Polacsek%22">Michele Polacsek</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0002-9646-7435">0000-0002-9646-7435</externalLink>)<br /><searchLink fieldCode="AR" term="%22Juliana+F%2E+W%2E+Cohen%22">Juliana F. W. Cohen</searchLink>
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  Data: <searchLink fieldCode="SO" term="%22Journal+of+School+Health%22"><i>Journal of School Health</i></searchLink>. 2025 95(8):575-586.
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  Data: Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us
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  Data: Y
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  Data: 12
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  Label: Publication Date
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  Data: 2025
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  Data: Journal Articles<br />Reports - Research
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  Label: Descriptors
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  Data: <searchLink fieldCode="DE" term="%22Lunch+Programs%22">Lunch Programs</searchLink><br /><searchLink fieldCode="DE" term="%22Breakfast+Programs%22">Breakfast Programs</searchLink><br /><searchLink fieldCode="DE" term="%22Public+Schools%22">Public Schools</searchLink><br /><searchLink fieldCode="DE" term="%22COVID-19%22">COVID-19</searchLink><br /><searchLink fieldCode="DE" term="%22Pandemics%22">Pandemics</searchLink><br /><searchLink fieldCode="DE" term="%22Food+Service%22">Food Service</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Attitudes%22">Student Attitudes</searchLink><br /><searchLink fieldCode="DE" term="%22Preferences%22">Preferences</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Barriers%22">Barriers</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Participation%22">Student Participation</searchLink><br /><searchLink fieldCode="DE" term="%22Time%22">Time</searchLink><br /><searchLink fieldCode="DE" term="%22Social+Bias%22">Social Bias</searchLink>
– Name: Subject
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22California%22">California</searchLink>
– Name: DOI
  Label: DOI
  Group: ID
  Data: 10.1111/josh.70019
– Name: ISSN
  Label: ISSN
  Group: ISSN
  Data: 0022-4391<br />1746-1561
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Background: School meals were served free of charge to all public school students in the United States during the COVID-19 pandemic, but some students still did not participate. Methods: In this mixed-methods study, surveys and interviews were conducted with food service directors (FSDs) from California (n = 556 surveys; n = 29 interviews) and Maine (n = 43 surveys; n = 20 interviews) during spring 2022. Survey data was analyzed using multivariable logistic regression models, and interview data was analyzed using the immersion/crystallization approach. Results: Students' preference to eat meals from home or elsewhere (81.5%) and negative perceptions of the school food's taste (67%) were the most common barriers reported. Schools' prior community eligibility provision (CEP) participation and smaller student enrollment were associated with fewer reported barriers. Inadequate time to eat lunch and stigma were also reported as barriers to participation. Implications for School Health Policy, Practice, and Equity: Investments are needed to help schools partner with students to optimize school meal experiences and to improve food taste. Policies that provide school meals free of charge for all students can also help reduce negative social barriers such as stigma. Conclusions: Despite the provision of USM, barriers to participation remain. Policies to enhance meal quality and program implementation are needed.
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  Data: 2025
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  Data: EJ1476634
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        Value: 10.1111/josh.70019
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      – Text: English
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        PageCount: 12
        StartPage: 575
    Subjects:
      – SubjectFull: Lunch Programs
        Type: general
      – SubjectFull: Breakfast Programs
        Type: general
      – SubjectFull: Public Schools
        Type: general
      – SubjectFull: COVID-19
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      – SubjectFull: Pandemics
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      – SubjectFull: Food Service
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      – SubjectFull: Student Attitudes
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      – SubjectFull: Preferences
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      – SubjectFull: Food
        Type: general
      – SubjectFull: Barriers
        Type: general
      – SubjectFull: Student Participation
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      – SubjectFull: Time
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      – SubjectFull: Social Bias
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      – SubjectFull: California
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