Background: Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems.
Methods: 430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more of these foods and perceived barriers to student meal participation. Poisson and logistic regression models, adjusted for SFAs' demographic characteristics, were used.
Purpose: To explore if patients' preferences regarding formalities and inpatient accommodation during their inpatient hospital experience have changed since 1999.
Methods: A ten-item survey was administered to an inpatient sample in an urban teaching hospital and compared with results from a similar survey in 1999.
Results: The majority (98.