A Qualitative Study on Factors that Affect School Lunch Participation: Perspectives of School Food Service Managers and Cooks

Background: High levels of obesity and diabetes have created aneed to improve the diets of adolescents, particularly in school settings. School food service staff has the ability to implement changes in foods served at school, but their perspective has not been well-studied. The purpose of this study was to describe the perceptions of school food service staff regarding the implementation of a new healthier menu. Methods: Five focus groups were conducted with food service staff after the implementation of a new menu in the Lincoln Parish School District in Louisiana. Four researchers transcribed and coded the sessions. Results: Four themes emerged: The new menu requires more space and personnel; food service staff was resistant to change; there was confusion regarding the healthfulness of the new menu; and concern for serving what the students preferred. Conclusions: Food service staff perceived the new menu as unappealing to students, not healthier and requiring more resources to implement. Not involving the staff in the modification process resulted in lack of support for the new menu. Involving food service staff in all stages of major menu changes is crucial for proper implementation and success of school nutrition policies.