Featured publications from projects conducted and evaluated by Montana Team Nutrition.
Behavioral Economics and Choice Architecture
- Bark, K., Byker Shanks, C., & Stenberg, M. (2015). Innovative Strategies for Creating Smarter Lunchrooms in Montana High Schools. Journal of Nutrition Education and Behavior, 47(4), S113.
- Stenberg, M., Byker Shanks, C., & Bark, K. (2019). FP12 Montana Students Select More Vegetables and Fruits at School Lunch Using Smarter Lunchrooms Strategies. Journal of Nutrition Education and Behavior, 51(7), S29–S30.
- Byker Shanks, C., Bark, K., Stenberg, M., Gamble, J., & Parks, C. (2020). Milk Consumption and Waste Across 5 Montana High School Lunch Programs. Journal of School Health, 90(9), 718–723.
Harvest of the Month and Farm to School
- Bark, K., Byker Shanks, C., Burger, C., Rida, Z., Dev, D., & Hansen, A. B. (2017). Results from the Montana Harvest of the Month Pilot and Future for Statewide Program Launch. Journal of Nutrition Education and Behavior, 49(7), S125.
Recess Before Lunch
- Bark, K., Stenberg, M., Sutherland, S., & Hayes, D. (2010). Scheduling Recess Before Lunch: Exploring the Benefits and Challenges in Montana Schools. Journal of Child Nutrition and Management , 34(2).
Meal Quality and Montana Cook Fresh
- Groves, G., Bark, K., Roth, A., & Byker Shanks, C., (2021). O15 Montana Offers Innovative Virtual School Nutrition Leadership Institute During COVID-19. Journal of Nutrition Education and Behavior, 53(7), S7.
- Stephens, L., Byker Shanks, C., Roth, A., & Bark, K. (2015). Perspectives and Future Directions Concerning Fresh, Whole Foods in Montana School Nutrition Programs. The Journal of Child Nutrition and Management, 39(1).
- Stephens, L., Byker Shanks, C., Roth, A., & Bark, K. (2016). Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals. The Journal of Child Nutrition and Management , 40 (1).
- Svisco, E., Byker Shanks, C., Ahmed, S., & Bark, K. Variation of adolescent snack food choices and preferences along a continuum of processing levels: The case of apples Foods.2019 Feb;8(2):50.