Increasing Culturally Diverse Meals in Head Start Using a Collaborative Approach: Lessons Learned for School Food Service Modifications

Jessica A. Hoffman Northeastern University, Department of Counseling and Applied Educational Psychology

Tara Agrawal Northeastern University, Institute on Urban Health Research

Douglas Thompson Thompson Research Consulting

Tyler Ferguson Northeastern University, Department of Counseling and Applied Educational Psychology

AnnMarie Grinder Action for Boston Community Development, Inc. Head Start

Sonia Carter Action for Boston Community Development, Inc. Head Start

Christine Healey Children's Hospital, Boston

Urmi Bhaumik Children's Hospital, Boston

Carmen Castaneda-Sceppa Northeastern University, Department of Health Sciences

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JessicaA. Hoffman, Tara Agrawal, Sonia Carter, AnnMarie Grinder & Carmen Castaneda-Sceppa. (2012) Cultural/Favorite Recipe Day: Strengthening Approaches to Increase Culturally Diverse Foods Served in Head Start Meals. NHSA Dialog 15:3, pages 266-271.
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Betty T. Izumi, Cara L. Eckhardt, Jennifer A. Hallman, Katherine Herro & Dawn A. Barberis. (2015) Harvest for Healthy Kids Pilot Study: Associations between Exposure to a Farm-to-Preschool Intervention and Willingness to Try and Liking of Target Fruits and Vegetables among Low-Income Children in Head Start. Journal of the Academy of Nutrition and Dietetics 115:12, pages 2003-2013.
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Increasing Culturally Diverse Meals in Head Start Using a Collaborative Approach: Lessons Learned for School Food Service Modifications

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Increasing Culturally Diverse Meals in Head Start Using a Collaborative Approach: Lessons Learned for School Food Service Modifications

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