School lunch workers play an important role in keeping students healthy and helping them learn. But many workers, especially in rural areas, don’t get enough training or support. Researchers created a flexible training program to help these workers learn more about nutrition and cooking. The program offered classes online and in-person, with different lengths depending on the worker’s job. After completing the training, workers felt more confident, knew more about healthy meals, and wanted to make better lunches for students. This study shows that good training programs can help school lunch workers do their jobs better, which means healthier meals for kids.

The Quick Take

  • What they studied: Whether a special training program could help school lunch workers improve their knowledge, feel more confident, and want to make healthier meals for students
  • Who participated: School nutrition professionals (lunch workers and managers) from rural schools across the United States who work in the federal school meal programs
  • Key finding: Workers who completed the training showed big improvements in how confident they felt and how much they knew about nutrition and cooking. They also said they wanted to use what they learned to make better meals
  • What it means for you: If you work in school food service or care about school lunch quality, this suggests that good training programs can make a real difference. However, this study measured what workers said they would do, not whether they actually did it in their kitchens

The Research Details

Researchers created a training program and tested it with school lunch workers. They measured how much the workers knew and how confident they felt before and after the training. The program offered different options: some workers took a longer 40-hour course (for managers), while others took a shorter 8-hour course (for regular staff). Classes were offered in three ways—live online, recorded online that workers could watch anytime, and in-person at their schools.

The researchers used two important theories to design the program. One theory says that people are more likely to do something if they have the knowledge, feel confident, and plan to do it. The other theory helps explain how to make big changes in organizations. The researchers measured workers’ knowledge with tests, asked them how confident they felt, and asked them what they planned to do differently.

They analyzed the results using basic math and statistics to see if workers improved after the training and whether the type of training (online or in-person) made a difference.

This research approach is important because it tests a real-world solution to a real problem. Rural schools often struggle to keep good lunch workers because the job is hard and the pay is low. By testing a training program that’s flexible and fits workers’ schedules, researchers could see if education helps solve this problem. The study also looked at whether online options work as well as in-person training, which matters for workers who live far from training centers

This study has some strengths and some limitations to understand. The researchers measured workers before and after training, which helps show that the training caused the improvements. They used established theories to design the program, which is good practice. However, the study doesn’t tell us the exact number of workers who participated, and it doesn’t say whether workers actually changed how they prepare meals in their kitchens—only that they said they would. The study also doesn’t have a comparison group of workers who didn’t get training, so we can’t be completely sure the training caused all the improvements

What the Results Show

Workers who completed the training felt much more confident in their abilities. This was true for both the longer courses (for managers) and shorter courses (for staff). Workers also learned more about nutrition basics and cooking skills—their knowledge scores improved significantly.

Workers reported strong intentions to use what they learned. This means they said they planned to apply the training to make better meals and healthier choices in their school kitchens. The improvements were similar whether workers took the longer or shorter training course.

The flexible delivery options worked well. Workers appreciated being able to choose between live online classes, recorded classes they could watch on their own schedule, and in-person training. Rural workers especially liked the online options because they didn’t have to travel far. Workers also reported being satisfied with the training overall.

The study found that different delivery methods (live online, recorded online, and in-person) all helped workers improve their knowledge and confidence. This suggests that schools can choose the method that works best for their situation. The fact that both managers and regular staff improved suggests the training program works for different job levels. Workers’ high behavioral intentions suggest they’re motivated to make changes, which is an important first step toward actually improving school meals

Previous research has shown that school lunch workers often lack training and feel unprepared for their jobs. This study builds on that by testing whether a specific training program can fix this problem. The use of flexible delivery methods is newer and responds to the challenge that rural workers face getting to training centers. The study’s focus on both knowledge and confidence is important because research shows that workers need both to actually change their behavior

The study has several important limitations. First, the researchers didn’t include a group of workers who didn’t get training, so we can’t be completely sure the training caused all the improvements. Second, the study only measured what workers said they would do, not whether they actually changed how they prepare meals. Third, we don’t know exactly how many workers participated or details about who they were. Fourth, the study doesn’t tell us how long the improvements last—workers might feel confident right after training but forget what they learned later. Finally, the study was done in rural schools, so the results might not apply to urban or suburban schools

The Bottom Line

If you work in school food service: Consider seeking out or requesting training programs like this one. The evidence suggests training can improve your knowledge and confidence. If you manage school nutrition programs: Consider implementing flexible training that offers online and in-person options to reach more workers. The evidence suggests this approach works well, especially in rural areas. Confidence level: Moderate—the study shows promise, but we need more research to confirm that training actually leads to healthier meals being served

School lunch workers and managers should care about this research, especially those in rural areas. School administrators and district leaders should care because better-trained workers may lead to healthier meals and better student outcomes. Parents and students should care because this research suggests ways to improve school lunch quality. This research is less relevant for people who don’t work in school food service or don’t have children in school

Workers showed improvements in knowledge and confidence right after completing the training. However, we don’t know from this study how long these improvements last. To see actual changes in school meals, it would likely take several weeks to months as workers apply what they learned. Long-term benefits would depend on ongoing support and reinforcement of the training

Want to Apply This Research?

  • If you’re a school nutrition worker, track your confidence level weekly using a simple 1-10 scale for specific skills (like meal planning, food safety, or cooking techniques). Also track which new recipes or healthier meal options you’ve introduced each week
  • Use the app to set specific goals based on your training, such as ‘introduce one new whole-grain recipe this week’ or ‘plan one plant-based meal option daily.’ Log when you complete these goals and note any challenges you face
  • Create a monthly check-in where you review your confidence scores and the number of new healthy options you’ve introduced. Use the app to track feedback from students or colleagues about meal quality. This helps you see whether the training is actually changing what happens in your kitchen

This research describes a training program’s effects on workers’ knowledge, confidence, and stated intentions, not on actual changes to school meals or student health outcomes. The study was conducted with school nutrition professionals in rural areas and may not apply to all school settings. Before implementing any training program, consult with your school district, state nutrition program officials, and qualified nutrition professionals. This information is for educational purposes and should not replace professional guidance from nutrition experts or school administrators. Individual results may vary based on implementation, resources, and local circumstances.