How Environmental Interventions Influence Behavior in School Lunchrooms

Summary

The investigators hypothesize that the new United States Department of Agriculture (USDA) regulations for lunches served as part of the National School Lunch Program will decrease the percentage of enrolled students purchasing lunch, increase the percentage of children taking fruit and vegetables, decrease the percentage of fruit and vegetable servings being thrown away, and increase the total number of fruit and vegetable servings eaten.

The investigators also hypothesize that when the regulations are in force, simple behavioral interventions can counteract the potentially negative impact on lunch sales and consumption. In other words, implementing the regulations and behavioral interventions together, the percentage of enrolled students taking a school lunch will increase at least back to baseline levels, the percentage of children taking fruits and vegetables will increase, the percentage of fruit and vegetable servings wasted will decrease, and the total number of fruit and vegetable servings eaten will increase.

Conditions

• Child Behavior
• Adolescent Behavior
• Health Behavior

Interventions

BEHAVIORAL

USDA Regulations

Implement new USDA regulations assigned school cafeterias. 1. Fruit or vegetable on every tray 2. Meet requirements for vegetable varieties 3. 50% of all grains must be whole grain 4. Milk must be 1% or skim; flavored milk must be skim

BEHAVIORAL

Marketing Kit

This marketing tool kit is designed to encourage purchasing of school lunches. The marketing tool kit included the following components: 1. 56''x72'' vinyl sign with the words "\[school mascot\] Cafe" 2. 8.5''x11'' signs describing the foods offered on a specific day 3. 2''x4'' signs used to name all foods. These were to be placed in a visible location near the corresponding food. 4. Magnetic board displaying a tray onto which magnets shaped as food can be placed to show what foods were being offered during a specific lunch shift.

BEHAVIORAL

Smarter Lunchrooms Makeover (SLM)

Implement three basic Smarter Lunchrooms techniques. It consists of the following components: 1. Place fruit in an attractive bowl or serving dish and set on two places on the line. One of the places should be at or near the register. 2. Give all vegetables descriptive names and write or type them on a 2''x4'' card. These cards should be visible and placed near the corresponding food. 3. Make white milk the most prominent milk in the milk coolers by making it the most available milk and easiest to take.

Sponsors & Collaborators

• United States Department of Agriculture (USDA)

  collaborator FED

• Cornell University

  lead OTHER

Principal Investigators

• Adam Brumberg, BA · Cornell University

• Kathryn Hoy, RD, MFN · Cornell University

• David Just, PhD · Cornell University

• Brian Wansink, PhD · Cornell University

• Andrew Hanks, PhD · Cornell University

Study Design

Allocation

RANDOMIZED

Purpose

OTHER

Masking

DOUBLE

Model

FACTORIAL

Eligibility

Min Age

5 Years

Max Age

19 Years

Sex

ALL

Healthy Volunteers

No

Timeline & Regulatory

Start

2012-03-31

Primary Completion

2012-05-31

Completion

2012-05-31

Countries

• United States

Study Locations