@article{boys_fraser_2021, title={The Gap between Perception and Reality: Obstacles to Public School Use of Produce from Small Local Farms in the Southeastern United States}, volume={8}, ISSN={["2326-4403"]}, DOI={10.14485/HBPR.8.1.2}, abstractNote={Objective: Connecting farms to school foodservice operations is complex. Our purposes in this study were to: (1) identify and assess self-reported benefits and challenges to procurement and use of produce purchased directly from small farms in school foodservice operations, and (2) determine if opinions about procurement from small farms significantly differs between those with and without experience purchasing these products. Methods: An online survey was conducted with child nutrition directors from 3 southeastern states in the United States. Statistical tests assessed differences in opinions between those with and without experience purchasing with these products. Results: Directors without experience understood the benefits but significantly overestimated the difficulty in obtaining and using these products. Experience shaped director perceptions regarding perceived procurement challenges related to contract terms, ordering challenges, food safety practices, and ability of small farms to supply foodservice needs. Conclusions: Challenges exist in procuring produce from small farms (eg, lack of coordinated ordering, delivery, and communications processes, insufficient availability of products, and limited value-added processing). Sourcing products directly from these farms is not as onerous as perceived to be. Bridging}, number={1}, journal={HEALTH BEHAVIOR AND POLICY REVIEW}, author={Boys, Kathryn A. and Fraser, Angela M.}, year={2021}, month={Jan}, pages={13–27} }
 @article{boys_fraser_2018, title={Linking small fruit and vegetable farmers and institutional foodservice operations: marketing challenges and considerations}, volume={34}, ISSN={1742-1705 1742-1713}, url={http://dx.doi.org/10.1017/S1742170518000030}, DOI={10.1017/S1742170518000030}, abstractNote={Abstract The centralized nature of the United States food production, processing and distribution system makes it difficult for small fruit and vegetable farmers to serve as suppliers to institutional foodservice operations (IFOs), such as schools and hospitals. Due to age, economic and/or health status, it is often the clients of these foodservice operations who would benefit from increasing their consumption of locally grown fruits and vegetables. Unfortunately, institutions are often limited in their resources and food preparation infrastructure, and lack market-based incentives to incorporate locally grown foods into their menus. This study identifies and suggests solutions to barriers that limit the ability of small fruit and vegetable farmers to serve as suppliers to IFOs. Data were collected through an extensive series of focus group meetings held with small-scale fruit and vegetable farmers in three South-Atlantic states. From these meetings, practical marketing considerations, such as payment terms, and processing, packaging and delivery requirements of supplying institutional foodservice buyers, were identified as obstacles to the efficient function of this market channel. Food safety challenges, including the related issues of obtaining (food) products liability insurance and food safety certifications, were also acknowledged among top concerns. A majority of the identified challenges were similar to those reported in other studies, but several were complicated by characteristics of farm production, limited food system infrastructure and marketing experiences in the study region. Several practical solutions to overcoming some of these marketing constraints are offered.}, number={03}, journal={Renewable Agriculture and Food Systems}, publisher={Cambridge University Press (CUP)}, author={Boys, Kathryn A. and Fraser, Angela M.}, year={2018}, month={Feb}, pages={226–238} }
 @article{mitchell_fraser_bearon_2007, title={Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors}, volume={17}, ISSN={["0960-3123"]}, DOI={10.1080/09603120601124371}, abstractNote={Abstract Unsafe food handling practices in food service establishments are a major contributor to the transmission of food-borne illness. However, current worker education and training interventions demonstrate only modest success in changing food service worker behavior. We argue for more ecologically-oriented interventions that address both individual and contextual factors that influence safe food handling behaviors. We describe potential predisposing influences (e.g. knowledge, beliefs concerning risk of food-borne illness, perceived control, self-efficacy), enabling influences (e.g. intensity and quality of training, work pressure and pace, safety procedures and protocols, appropriate equipment) and reinforcing influences (e.g. management enforcement of policies, incentives for safe food handling, job stress and organizational justice) on worker behavior. Efforts to change food service workers' behaviors are more likely to be effective if they pay greater attention to the ecological context, address multiple influences on worker behavior, and view workers as partners in preventing food-borne illness in food service establishments.}, number={1}, journal={INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH}, author={Mitchell, Roger E. and Fraser, Angela M. and Bearon, Lucille B.}, year={2007}, month={Feb}, pages={9–24} }
 @article{mcclelland_bearon_velazquez_fraser_reid_mustian_2002, title={Profiling rural southern congregate nutrition site participants: Implications for designing effective nutrition education programs}, volume={22}, ISBN={0163-9366}, DOI={10.1300/j052v22n02_05}, abstractNote={Abstract A high degree of risk of malnutrition exists among low-income older adults, especially those attending congregate nutrition sites. Recognizing this, nutrition education programming is offered on a regular basis; however, levels of malnutrition risk persist at a high rate. The current study focuses on the diversity of this audience and the premise that nutrition education appropriately targeted more specifically to this audience would bring about behavior change and affect risk of malnutrition. Therefore, the current study identified the risk factors for and level of risk of malnutrition in a southern rural congregate nutrition site participant population and determined that subsets of this population are at greater risk of malnutrition than the whole. Socio-demographic characteristics were found to vary with behavioral risk factors for malnutrition. This study should be of particular interest to educators who wish to develop effective nutrition education programming by targeting older adults more specifically.}, number={2}, journal={Journal of Nutrition for the Elderly}, author={McClelland, J. W. and Bearon, L. B. and Velazquez, S. and Fraser, A. M. and Reid, H. M. and Mustian, R. D.}, year={2002}, pages={57} }
 @article{mcclelland_bearon_fraser_mustian_velazquez_2001, title={Reaching older adults with nutrition education: Lessons learned during the partners in wellness pilot project}, volume={21}, ISBN={0163-9366}, DOI={10.1300/j052v21n02_05}, abstractNote={Abstract Older Americans are at increased risk for malnutrition. Yet, health promotion efforts often fail to reach them. Studies suggest that existing channels (e.g., organized sites/systems such as churches, clubs, or schools) might be used to reach a hard-to-reach audience with information. Partners in Wellness: A Pilot Program Using a Holistic Approach to Improve the Nutritional Status of Older Adults at Congregate Nutrition Sitesused congregate nutrition sites as channels to deliver nutrition education programming to decrease the risk of malnutrition among food-stamp eligible or food-stamp recipient older adults. This paper identifies issues, both facilitating factors and barriers, in designing and conducting effective educational programming for older adults.}, number={2}, journal={Journal of Nutrition for the Elderly}, author={McClelland, J. W. and Bearon, L. B. and Fraser, A. M. and Mustian, R. D. and Velazquez, S.}, year={2001}, pages={59} }
 @book{lloyd_mcclelland_fraser_1998, title={Eating better for le$$}, publisher={Raleigh, NC: N.C. Cooperative Extension Service,  North Carolina State University}, author={Lloyd, J. and McClelland, J. W. and Fraser, A.}, year={1998} }