CHILD NUTRITIONSchool Foodservice Administrators' Perceptions of the School Nutrition Environment in Middle GradesMeyer, Mary Kay PhD, RD; Conklin, Martha T. PhD, RD; Turnage, Casey MS, RDAuthor Information Senior Research Scientist, Applied Research Division, National Food Service Management Institute, Hattiesburg, Mississippi (Meyer) Associate Professor, School of Hotel, Restaurant, and Recreation Management, Penn State University, University Park, Pennsylvania (Conklin) Associate Registrar, Doctoral Student in Educational Leadership and Research, University of Southern Mississippi, Hattiesburg, Mississippi (Turnage) At the time of writing Dr. Conklin was the Director of Applied Research Division at the National Food Service Management Institute. This article was produced by the National Food Service Management Institute, Applied Research Division, located at The University of Southern Mississippi with headquarters at The University of Mississippi. Funding for the Institute was provided with federal funds from the U.S. Department of Agriculture, Food and Nutrition Services, The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of The University of Mississippi or the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government. Topics in Clinical Nutrition: September 2002 - Volume 17 - Issue 4 - p 47-54 Buy Abstract Adolescents often do not make wise food choices and are often influenced by a school environment that offers competitive foods, vending machines, and snack bars. A nationwide focus group research project was conducted to identify the nature of the nutrition environment in the middle grades and to determine which elements of a school's nutrition environment were considered most relevant to students' health and well-being. Overall, school foodservice administrators did not feel that schools were providing an environment that encouraged healthful eating behaviors. School foodservice administrators thought the major barrier to having a healthy nutrition environment in schools was lack of funding. © 2002 Aspen Publishers, Inc.