Promotions to increase lower-fat food choices among students in secondary schools: description and outcomes of TACOS (Trying Alternative Cafeteria Options in Schools)

Abstract

Objectives: (1) To describe promotional activities, particularly student-led, targeting lower-fat à la carte foods that were conducted in secondary schools; and (2) to describe the relationships between the number and duration of total promotional activities for lower-fat à la carte foods and cafeteria sales of such foods over two years. Design: Promotional activities were implemented in schools that were randomised to the intervention condition of a larger, two-year, school-based, randomised, controlled nutrition intervention trial. Setting: Ten Minnesota secondary schools. Subjects: Students and school faculty, school food-service and research staff (measured at the school level). Results: Over two years, 181 promotions were implemented (n ¼ 49 in Year 1 and n ¼ 132 in Year 2). In Year 1, the number of promotions conducted in schools was significantly associated with percentage lower-fat food sales. In Year 2, the duration of promotions was significantly associated with percentage lower-fat food sales. Conclusions: Collaborative efforts among students, school food-service staff and research staff can be successful in implementing a large number of nutrition-related, school-wide promotional activities. These efforts can increase the sales of lower-fat foods in à la carte areas of school cafeterias.

Impact of Exposure to Local Food Sources and Food Preparation Skills on Nutritional Attitudes and Food Choices Among Urban Minority Youth

“…However, other studies have found that nutritional knowledge is not enough 10 and that hands-on approaches can be more effective. 23 Rather than one specific activity, it is likely that the combination of field trips, workshops, shopping and cooking, and other activitiesappealing to a variety of learning styles-contributed to any observed changes While our findings are based on a small population, they suggest that a more holistic curriculum encompassing practical skills as well as education about food and exposure to local food sources can have a positive impact on food attitudes and behaviors.…”

“…This focus on local, sustainable food systems belongs to a growing national trend of interest in organic, local, and sustainable foods. While other studies have shown that education about food (rather than Downloaded by [Nova Southeastern University] at 16:09 27 December 2014 nutrition), experiential learning, and acquisition of concrete skills such as cooking positively impact children's food choices, 11,12,16,23 we posit expanding the spectrum of nutrition education to include exposure to local food sources.…”

“…As in the TACOS study, the older children were willing to put a lot of time and creativity into poster making, 23 providing a useful medium for educating peers and younger children. The older children also enjoyed game playing, and all children enjoyed the Internet scavenger hunts.…”

Middle-school students’ school lunch consumption does not meet the new Institute of Medicine's National School Lunch Program recommendations

“…The involvement and support of the school community and parents are also critical for success. Promising strategies to promote consumption of new foods include taste testing for parents and students (26)(27)(28) , signs on the food line (26,28) , parent meetings (23) and media campaigns (26,28)) . The IOM report also recommended training on the new meal patterns for school food service staff for successful implementation.…”

Nutrition and physical activity behaviours among Mäori, Pacific and NZ European children: identifying opportunities for population‐based interventions

“…School-based programs are efficient in their ability to reach large numbers of children. Programs that increase access to nutritious foods at school, 34 offer promotional activities for healthy snacks 35 and reduce prices on low-fat snacks 36 are all effective in increasing sales of these food items. Likewise, providing students with a free piece of fruit at school is an effective strategy to increase students' fruit consumption 37,38 and school breakfast programs contribute to adequate nutrient intakes of students.…”