Increasing consumption of fruits and vegetables in the school cafeteria: the influence of active choice

dc.contributor.authorHakim, Sharon M.
dc.contributor.authorMeissen, Gregory J.
dc.descriptionClick on the DOI link to access article (may not be free).en_US
dc.description.abstractThis study evaluated a setting-level intervention designed to increase consumption of fruits and vegetables among low-socioeconomic status elementary and middle school students participating in the National School Lunch Program (NSLP). The NSLP provides students with access to fruits and vegetables; however, food served does not necessarily equal food consumed. High rates of waste, especially of fruits and vegetables, are well documented. The current, low-cost intervention altered the choice architecture of the cafeteria by introducing an active, forced choice into the school lunch service. Consumption was measured by observing (n=2,064) and weighing (n=84) student plate waste over two 10-day periods pre-intervention and during implementation. Results show an average daily 15% increase in consumption of both fruits and vegetables during the intervention period. These findings suggest that local schools can actively encourage students to take advantage of fruits and vegetables offered through the NSLP by implementing setting-level changes to the cafeteria environment.en_US
dc.description.versionPeer reviewed
dc.identifier.citationSharon M. Hakim. and Gregory Meissen. 2013. "Increasing Consumption of Fruits and Vegetables in the School Cafeteria: The Influence of Active Choice." Journal of Health Care for the Poor and Underserved, Volume 24, Number 2, May 2013, Supplement, pp. 145-157en_US
dc.publisherThe Johns Hopkins University Pressen_US
dc.relation.ispartofseriesJ Health Care Poor Underserved;v.24:no.2 Suppl.
dc.rights.holder© Meharry Medical College
dc.subjectFruit and vegetable consumptionen_US
dc.subjectNational School Lunch Programen_US
dc.subjectChoice architectureen_US
dc.subjectSetting-based interventionen_US
dc.titleIncreasing consumption of fruits and vegetables in the school cafeteria: the influence of active choiceen_US
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