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A Pilot Intervention Targeting Dietary Intake in School Cafeterias
Suzanne E Mazzeo1,2, Melanie K Bean2, Allison A Palmberg1
1Department of Psychology, Virginia Commonwealth University, Richmond, Virginia.
Health Behavior and Policy Review
|September 1, 2020
Summary
A school intervention encouraging fruit and vegetable (F&V) tasting reduced F&V waste. This study found that tasting sessions positively impacted children's consumption of F&Vs in school meals.
Area of Science:
- Nutrition Science
- Public Health
- Pediatric Health
Background:
- School meal programs are crucial for child nutrition.
- Fruit and vegetable (F&V) consumption remains suboptimal among children.
- Food waste in schools is a significant concern.
Purpose of the Study:
- To assess F&V waste in elementary school meals.
- To evaluate the effectiveness of a tasting intervention on F&V waste.
- To analyze the impact of the intervention over time.
Main Methods:
- F&V waste was measured at baseline, post-intervention, and follow-up.
- A tasting intervention was implemented in one of two public elementary schools.
- Waste data was compared between the intervention and control schools.
Main Results:
- Most children consumed all served F&Vs, with high participation and liking during tastings.
- No immediate difference in F&V waste was observed between schools post-intervention.
- The intervention school showed significantly reduced F&V waste at the six-week follow-up.
Conclusions:
- Students generally consumed F&Vs served during school meals.
- A low-intensity tasting intervention can effectively reduce F&V waste.
- Findings suggest policy implications for enhancing student nutrition through taste interventions.
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