Introduction: Early childhood caries (ECC), dental cavities in children younger than 6 years, is common, consequential, and inequitably concentrated among socially disadvantaged children. The World Health Organization and authoritative clinical and public health agencies promote 4 chronic disease management (CDM) approaches that are low-cost and can be delivered in home and community sites: pharmacologic, behavioral, monitoring, and minimally invasive dentistry (MID). The extent of adoption of these approaches among US pediatric dentists is unknown.
View Article and Find Full Text PDFWellness in the Schools (WITS) is a national non-profit organization partnering with public schools to provide healthy, scratch cooked, less processed meals (called an Alternative Menu), and active recess. This study examined the effects of WITS programming on school lunch consumption, including fruit and vegetable intake, in second and third grade students in New York City public schools serving a high proportion of students from low-income households. The intervention was evaluated with a quasi-experimental, controlled design with 14 elementary schools (7 that had initiated WITS programming in fall 2015 and were designated as intervention schools, and 7 matched Control schools).
View Article and Find Full Text PDFThe purpose of this study is to develop a novel framework that outlines the system required to implement scratch cooking in school kitchens. The data used in this study were 57 interviews with key stakeholders during the Return to Scratch Cooking Pilot that occurred in two New York City school kitchens in 2018-2019 and made significant modifications to many aspects of the existing school food system. The guiding framework for the data analysis was Meadows's Intervention Level Framework.
View Article and Find Full Text PDFPresently in the U.S., few children meet the recommendation for daily consumption of fruits and vegetables (FV).
View Article and Find Full Text PDFObjective: Assess impact of school lunch environmental factors on fruit and vegetable (F&V) consumption in second and third grade students.
Design: Cross-sectional observations in 1 school year.
Participants: Students from 14 elementary schools in 4 New York City boroughs (n = 877 student-tray observations).
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