Juliana FW Cohen
Biographic Data
| ID | 5481258 |
|---|---|
| NAME | Juliana FW Cohen |
| GIVEN NAMES | Juliana FW |
| FAMILY NAME | Cohen |
| SIGNATURE | COHEN J F |
| AFFILIATIONS | Harvard University |
| ORCID | 0000-0002-3145-6014 |
| VERIFIED | Yes |
| TOTAL WORKS | 15 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 15 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Alternative Breakfast Service Models Are Associated With Greater Student School Breakfast Participation
BACKGROUND: Eating school breakfast has benefits for students, yet participation remains lower than that of school lunch. This study examined associations between school breakfast service models, self-reported participation, and perceived participation barriers, and whether these associations differed by school level (middle vs. high) and universal school meals policy (with vs. without). METHODS: One thousand ninety-seven middle and high school s…
Universal School Meal Policies and Perceived Stigma
BACKGROUND: Universal school meals (USMs) policies, which provide free meals to all students regardless of income, have the potential to improve child nutrition and reduce stigma. Quantitative evidence on the association between USM and stigma is limited. METHODS: Leveraging a natural policy variation in state-level USM implementation, we surveyed 1066 middle and high school students from eight US states (four with USM, four without) during the 2…
Foodservice Directors' Perceived Barriers to Student Participation in School Meals When Meals Were Served Free of Charge During the 2021–2022 School Year
BACKGROUND: School meals were served free of charge to all public school students in the United States during the COVID-19 pandemic, but some students still did not participate. METHODS: In this mixed-methods study, surveys and interviews were conducted with food service directors (FSDs) from California (n = 556 surveys; n = 29 interviews) and Maine (n = 43 surveys; n = 20 interviews) during spring 2022. Survey data was analyzed using multivariab…
Understanding Free or Reduced‐Price School Meal Stigma
BACKGROUND: Receiving free or reduced-price meals (FRPM) at school benefits resource-constrained families financially and nutritionally. However, many families in the United States do not apply for FRPM, and many eligible students do not eat school meals, possibly due to stigma. METHODS: This study is a secondary qualitative analysis derived from a mixed-methods study. Interviews were conducted with 66 parents in California and Maine during the 2…
The Continued Implementation and Perceived Impact of an Elementary School Wellness Policy After Extended Covid ‐19‐Related School Closures
BACKGROUND: Schools play a key role in children's health. Following COVID-19, programs that promote students' well-being are needed more than ever. This study examines the continuation of a wellness initiative in Anchorage, Alaska, in the 2021-2022 school year. METHODS: Interviews were conducted with n = 25 principals and cafeteria managers. Content analyses of the qualitative data were conducted using an immersion/crystallization approach. Codes…
Factors and Outcomes Associated With Using Scratch‐Cooked, Organic, and Locally Grown Foods in School Meals in California
BACKGROUND: Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems. METHODS: 430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more o…
Impact of mealtime social experiences on student consumption of meals at school
Objective: To understand caregivers’ perceptions about their children’s mealtime social experiences at school and how they believe these social experiences impact their children’s consumption of meals at school (both meals brought from home and school meals). Design: Qualitative data were originally collected as part of a larger mixed methods study using an embedded-QUAN dominant research design. Setting: Semi-structured interviews were conducted…
Prevalence of Recess and Supportive Practices at a Nationwide Sample of Public Elementary Schools in the United States
BACKGROUND: Recess provides an important opportunity for children to be physically active during weekdays. Updated, nationally representative, prevalence estimates of elementary school recess practices in the United States are needed. METHODS: Surveys were sent to a nationally representative sample of 1010 public elementary schools in the 2019-2020 school year. Results were compared by region (Northeast, Midwest, South, West), urbanicity, size, r…
Participation in the US Department of Agriculture's Summer Meal Programs
BACKGROUND: The US Department of Agriculture's (USDA) summer meal programs are designed to provide meals at no cost while school is out of session. In response to the COVID-19 pandemic, several regulatory waivers were enacted to facilitate meal distribution. The aim of this study was to assess the rates of meal distribution before and after these waivers were in effect. METHODS: Meal distribution patterns for 2019, 2020, and 2021 were examined th…
It Is Back to School Time—The Status of Healthy School Meals for All Students
This JAMA Forum discusses key government efforts to advance the availability of healthy school meals, the evidence of the effects of these efforts, and the role for health professionals
Restaurant dining during the Covid-19 pandemic among adults with low-income in the United States
Product reformulation and nutritional improvements after new competitive food standards in schools
Objective In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products wer…
A pilot and feasibility study to assess children’s consumption in quick-service restaurants using plate waste methodology
Conducting plate waste research in QSRs is feasible and there is concordance with stated calorie information. Consuming foods exclusively from the children's menu may help limit overconsumption in QSRs
How do we actually put smarter snacks in schools? Nourish (Nutrition Opportunities to Understand Reforms Involving Student Health) conversations with food-service directors
Objective In autumn 2012, Massachusetts schools implemented comprehensive competitive food and beverage standards similar to the US Department of Agriculture’s Smart Snacks in School standards. We explored major themes raised by food-service directors (FSD) regarding their school-district-wide implementation of the standards. Design For this qualitative study, part of a larger mixed-methods study, compliance was measured via direct observation of…
Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools
Objectives. To examine changes in competitive foods (items sold in à la carte lines, vending machines, and school stores that “compete” with school meals) in Massachusetts middle and high schools before and after implementation of a statewide nutrition law in 2012. Methods. We photographed n = 10 782 competitive foods and beverages in 36 Massachusetts school districts and 7 control state districts to determine availability and compliance with the…
Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools
Objectives. To examine changes in competitive foods (items sold in à la carte lines, vending machines, and school stores that “compete” with school meals) in Massachusetts middle and high schools before and after implementation of a statewide nutrition law in 2012. Methods. We photographed n = 10 782 competitive foods and beverages in 36 Massachusetts school districts and 7 control state districts to determine availability and compliance with the…
Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools
Objectives. To examine changes in competitive foods (items sold in à la carte lines, vending machines, and school stores that “compete” with school meals) in Massachusetts middle and high schools before and after implementation of a statewide nutrition law in 2012. Methods. We photographed n = 10 782 competitive foods and beverages in 36 Massachusetts school districts and 7 control state districts to determine availability and compliance with the…
A pilot and feasibility study to assess children’s consumption in quick-service restaurants using plate waste methodology
Conducting plate waste research in QSRs is feasible and there is concordance with stated calorie information. Consuming foods exclusively from the children's menu may help limit overconsumption in QSRs
How do we actually put smarter snacks in schools? Nourish (Nutrition Opportunities to Understand Reforms Involving Student Health) conversations with food-service directors
Objective In autumn 2012, Massachusetts schools implemented comprehensive competitive food and beverage standards similar to the US Department of Agriculture’s Smart Snacks in School standards. We explored major themes raised by food-service directors (FSD) regarding their school-district-wide implementation of the standards. Design For this qualitative study, part of a larger mixed-methods study, compliance was measured via direct observation of…
Product reformulation and nutritional improvements after new competitive food standards in schools
Objective In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products wer…
Restaurant dining during the Covid-19 pandemic among adults with low-income in the United States
Prevalence of Recess and Supportive Practices at a Nationwide Sample of Public Elementary Schools in the United States
BACKGROUND: Recess provides an important opportunity for children to be physically active during weekdays. Updated, nationally representative, prevalence estimates of elementary school recess practices in the United States are needed. METHODS: Surveys were sent to a nationally representative sample of 1010 public elementary schools in the 2019-2020 school year. Results were compared by region (Northeast, Midwest, South, West), urbanicity, size, r…
Participation in the US Department of Agriculture's Summer Meal Programs
BACKGROUND: The US Department of Agriculture's (USDA) summer meal programs are designed to provide meals at no cost while school is out of session. In response to the COVID-19 pandemic, several regulatory waivers were enacted to facilitate meal distribution. The aim of this study was to assess the rates of meal distribution before and after these waivers were in effect. METHODS: Meal distribution patterns for 2019, 2020, and 2021 were examined th…
It Is Back to School Time—The Status of Healthy School Meals for All Students
This JAMA Forum discusses key government efforts to advance the availability of healthy school meals, the evidence of the effects of these efforts, and the role for health professionals
Foodservice Directors' Perceived Barriers to Student Participation in School Meals When Meals Were Served Free of Charge During the 2021–2022 School Year
BACKGROUND: School meals were served free of charge to all public school students in the United States during the COVID-19 pandemic, but some students still did not participate. METHODS: In this mixed-methods study, surveys and interviews were conducted with food service directors (FSDs) from California (n = 556 surveys; n = 29 interviews) and Maine (n = 43 surveys; n = 20 interviews) during spring 2022. Survey data was analyzed using multivariab…
Understanding Free or Reduced‐Price School Meal Stigma
BACKGROUND: Receiving free or reduced-price meals (FRPM) at school benefits resource-constrained families financially and nutritionally. However, many families in the United States do not apply for FRPM, and many eligible students do not eat school meals, possibly due to stigma. METHODS: This study is a secondary qualitative analysis derived from a mixed-methods study. Interviews were conducted with 66 parents in California and Maine during the 2…
The Continued Implementation and Perceived Impact of an Elementary School Wellness Policy After Extended Covid ‐19‐Related School Closures
BACKGROUND: Schools play a key role in children's health. Following COVID-19, programs that promote students' well-being are needed more than ever. This study examines the continuation of a wellness initiative in Anchorage, Alaska, in the 2021-2022 school year. METHODS: Interviews were conducted with n = 25 principals and cafeteria managers. Content analyses of the qualitative data were conducted using an immersion/crystallization approach. Codes…
Factors and Outcomes Associated With Using Scratch‐Cooked, Organic, and Locally Grown Foods in School Meals in California
BACKGROUND: Incorporating scratch-cooked, organic, and locally grown foods into school meal programs can enhance meal quality and support local food systems. METHODS: 430 California school food authorities were surveyed to (1) evaluate their use of scratch-cooked, organic, and locally grown foods in their programs; (2) identify demographic and operational characteristics related to this use; and (3) analyze the relationship between serving more o…
Impact of mealtime social experiences on student consumption of meals at school
Objective: To understand caregivers’ perceptions about their children’s mealtime social experiences at school and how they believe these social experiences impact their children’s consumption of meals at school (both meals brought from home and school meals). Design: Qualitative data were originally collected as part of a larger mixed methods study using an embedded-QUAN dominant research design. Setting: Semi-structured interviews were conducted…
Alternative Breakfast Service Models Are Associated With Greater Student School Breakfast Participation
BACKGROUND: Eating school breakfast has benefits for students, yet participation remains lower than that of school lunch. This study examined associations between school breakfast service models, self-reported participation, and perceived participation barriers, and whether these associations differed by school level (middle vs. high) and universal school meals policy (with vs. without). METHODS: One thousand ninety-seven middle and high school s…
Universal School Meal Policies and Perceived Stigma
BACKGROUND: Universal school meals (USMs) policies, which provide free meals to all students regardless of income, have the potential to improve child nutrition and reduce stigma. Quantitative evidence on the association between USM and stigma is limited. METHODS: Leveraging a natural policy variation in state-level USM implementation, we surveyed 1066 middle and high school students from eight US states (four with USM, four without) during the 2…
Medicine (13 works) · Obesity, Physical Activity, Diet (12 works) · Food Security and Health in Diverse Populations (10 works) · Environmental health (9 works) · Psychology (8 works) · Consumer Attitudes and Food Labeling (5 works) · Medical education (5 works) · Sociology (5 works) · Meal (4 works) · Qualitative research (4 works)