Bachelor of Arts (B.A.)
This capstone research project examines the health effects of breakfast and lunches provided by schools to their students through the various lunch programs. In today’s world, students are more at risk of obesity, diabetes and other health related issues than ever before. This project examines the nutritional value of food and beverages provided at elementary schools to help change the types of foods and beverages that are being served. To lower the student's risks, school lunch programs should provide them with healthy and fresher food options as opposed to the pre-packaged and processed meals. Through use of literature review and interview with a local elementary school teacher, this project sheds some light on the food and beverages that are being served to students at the elementary school level.
Pimental, Haleigh, "Does the Food Provided at Elementary Schools Affect Students' Health?" (2015). Capstone Projects (Campus-Only Access). 573.