Evaluating California Food Service Directors’ Knowledge and Beliefs about Ultra-Processed Foods

Anjali Gupta, Stanford University School of Medicine, Cary, NC, United States; Alix Zuceth Duran Gomez, Stanford University School of Medicine, Santa Clara, CA, United States; Donna Matheson, Stanford University School of Medicine, Palo Alto, CA, United States; Aditi Sharma, Stanford University School of Medicine, South San Francisco, CA, United States; Viviane Richard, Stanford University School of Medicine, Palo Alto, CA, United States; Lorrene D. Ritchie, Nutrition Policy Institute, University of California, Division of Agriculture and Natural Resources, Oakland, CA, CA, United States; Ashley De La Rosa, Dolores Huerta Foundation, Bakersfield, CA, United States; Deiglis Delgado, IUPMA, Fresno, CA, United States; Genoveva Islas, Cultiva La Salud, Fresno, CA, United States; Christina Hecht, University of California, Agriculture and Natural Resources, Oakland, CA, United States; Kenneth Hecht, UC Nutrition Policy Institute, Berkeley, CA, United States; Anisha Patel, Lucile Packard Children's Hospital Stanford, Palo Alto, CA, United States; Andrea Pedroza-Tobias, Stanford University School of Medicine, Palo Alto, CA, United States