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Ashley A. de la Rosa

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Review Open access Sep 2026

Reducing ultra-processed and increasing scratch-cooked school meals: perceived barriers and facilitators from food service directors

Abstract Objective: To examine school food service directors’ (FSD) perceived barriers and facilitators to increase scratch cooking as a strategy to reduce ultra-processed foods (UPF) in school meals. Design: A mixed-methods study design was used, incorporating semi-structured interviews and surveys. A Community Adviso...

Andrea Pedroza-Tobias, Donna Matheson, A. Z. Duran Gomez et al. · 0 citations

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