Chefs Move to Schools: a pilot study of the influence of outside chefs on school lunchroom behavior (808.11)

Abstract

Objective: Since the announcement of the Chefs Move to School program, little research has been done to document its impact on student behaviors. The objective of this study was to examine how a professional chef’s dish affects student behaviors in school lunchrooms.Methods: A high school in Western New York invited a local chef to use school cafeteria ingredients to create an entrée compliant with school lunch regulations. On a pre‐determined Thursday, the chef agreed to prepare three types of pizzas that would be served with the other standard entrées. In this school, pizza was Thursday’s main entrée. Lunch sales and consumption data were collected for 370 students on days when the standard pizza was served and on the one day when the chef‐created pizza was served. Before‐after analyses were utilized to document differences in lunch sales and consumption.Results: High school students were 18% more likely to select the pizza prepared by the chef (p=0.022). Interestingly, among students who purchased lunch at least once during the study days, there was a 20% increase in the chance these students purchased a school lunch (p<0.001), suggesting an increased interest among these students. In terms of consumption, 68% of students ate their whole entrée and these students ate nearly 17% more vegetables (p=0.02) when the chef’s entrées were served. Moreover, these students also ate 13% more of their snacks (p=0.011) when the ne entrées were offered.Conclusions and Implications: This study provides evidence that guest chefs can increase participation among high school students in the school lunch program. In addition, students may eat a healthier meal, though particular attention should be paid to potentially less nutritious items students enjoy eating with the new dish.