Food Service Directors' Knowledge and Beliefs About Ultraprocessed Foods in California's San Joaquin Valley Schools

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Examines food service director (FSD) perspectives on ultraprocessed foods (UPFs) while planning meals for schools in the largely rural San Joaquin Valley of California. Utilizes interview data from 20 FSDs and discusses themes such as healthfulness of UPFs, scratch-cooked foods versus UPFs, and reasons for including or not including UPFs in school menus.

Anjali Gupta, Alix Zuceth Duran Gomez, Donna Matheson, et al.

Preventing Chronic Disease, 23

07/2026

Children and youth · Food security and nutrition · Schools · California