Journal Club 5 - Characterizing and Assessing the Quality of State K12 Share Table Policies as a Potential Mechanism to Reduce Food Waste and Promote Food Security

Recorded on: 10/26/2020

Characterizing and Assessing the Quality of State K–12 Share Table Policies as a Potential Mechanism to Reduce Food Waste and Promote Food Security

This presentation will use school share table policies as an example of the competency 5.5 on Food and Nutrition Policy. First, we will describe the qualitative analysis of state-level share table policies. Next, we will describe how these policies have been put into practice in collaboration with local health departments. Finally, we will discuss subsequent qualitative research findings where we interviewed local health inspectors to determine their concerns with share table operation.

SNEB Nutrition Educator Competency: Food and Nutrition Policy

Related JNEB article. 

The Fall Journal Club series is supported by Elsevier. If you are not an SNEB member use the code JNEBJCCOMP to receive free registration as their guest.

About the Presenters

  • Melissa Pflugh Prescott, PhD, RDN, University of Illinois at Urbana-Champaign
  • Alicia Grove, MS, RDN, Colorado Department of Education, School Nutrition Unit

Education Benefits

Participants of this webinar will receive 1 CEU for live attendance. The webinar provides information on the following:

SNEB Nutrition Educator Competencies

  • 5.5       Describe ways to collaborate with community members and other professionals to create communities and settings in which healthy food options are easy, affordable, and desired and        unhealthy foods are less prominent and less desired.
  • 5.2      Describe the roles of government agencies in regulating food systems and the food supply.
  • 3.3      Describe the potential sources of food contamination and the best practices associated with the safe handling of food.

CDR Performance Indicators

  • 12.1.2 Leads or participates in the development of food, nutrition and health policies.
  • 7.2.2 Develops and provides education and counseling on safe food-handling and sustainable practices to prevent and minimize contamination
  • 3.3.4 Engages in active discussions with others to establish a method to best meet and serve the needs of the customer and the population

CDR Learning Need Codes

  • 4010 Community intervention, monitoring, and evaluation
  • 8040 Food safety, HACCP, and sanitation
  • 4070 Food security and hunger