Factors and outcomes associated with using scratch‐cooked, organic, and locally grown foods in school meals in California
Authors
Monica Daniela Zuercher, Nutrition Policy Institute, University of California, Oakland
Dania Orta-Aleman, Nutrition Policy Institute, University of California, Oakland
Caitlin D. French, Nutrition Policy Institute, University of California, Oakland
Juliana Cohen, Merrimack CollegeFollow
Christina E. Hecht, Nutrition Policy Institute, University of California, Oakland
Kenneth Hecht, Nutrition Policy Institute, University of California, Oakland
Leah E. Chapman, Merrimack CollegeFollow
Margaret Read, Partnership for a Healthier America
Punam Ohri-Vachaspati, College of Health Solutions, Arizona State University
Marlene B. Schwartz, Rudd Center for Food Policy and Health, University of Connecticut
Anisha I. Patel, Stanford Pediatrics, Stanford University
Lorrene D. Ritchie, Nutrition Policy Institute, University of California, Oakland
Wendi Gosliner, Nutrition Policy Institute, University of California, Oakland
Publisher
Journal of School Health
