Comparison of School Lunch Vegetable Subgroup Consumption in a Naturalistic Elementary School Cafeteria Setting

Abstract

ObjectiveSchool lunch programs seek strategies to increase students’ vegetable consumption. This study compares 2nd and 3rd grade students’ consumption of various subtypes of vegetables served as part of hot lunch.Design, Setting, Participants, and InterventionSecond and 3rd grade students from 14 NYC public elementary schools were observed on at least 3 days during lunch. On observation days, 3–6 researchers observed 4 random students each, using the System of Observational Cafeteria Assessment of Foods Eaten (SOCAFE).Outcome Measures and AnalysisVegetable selection was recorded, as was amount consumed (0%, 10%/bite, 25%, 50%, 75%, 100%, >100%). Vegetables served were classified into 6 subtypes. One-way ANOVA and post-hoc Tukey HSD tested for differences in mean intake across subtypes.ResultsStudents’ consumption of vegetables was: white potato (49%, SD=51%); other starchy: corn, plantains (28%, SD=44%); dark green: broccoli, garden salad, kale (12%, SD=30%); red/orange: tomatoes, sweet potatoes, carrots (8%, SD=22%); beans: black beans, chickpeas, (1%, SD=4%); and other: cucumber, green beans, mixed vegetables in egg roll (10%, SD=24%). Consumption of white potato and other starchy vegetables were significantly higher than all other subtypes, all at p<0.001, with potato also higher than other starchy, p<0.01. Dark green vegetable consumption was statistically higher than beans, p<0.05.Conclusions and ImplicationsThis study confirms what others have found, that when white potatoes are served, students eat more vegetables. Students also eat more other starchy vegetables. yet, consumption of all other vegetables were low. Nutrition education that include motivational activities, tasting and cooking can be used to encourage students to eat a wider variety vegetables, specifically those less frequently consumed at school lunch.FundingWellness In The Schools ObjectiveSchool lunch programs seek strategies to increase students’ vegetable consumption. This study compares 2nd and 3rd grade students’ consumption of various subtypes of vegetables served as part of hot lunch. School lunch programs seek strategies to increase students’ vegetable consumption. This study compares 2nd and 3rd grade students’ consumption of various subtypes of vegetables served as part of hot lunch. Design, Setting, Participants, and InterventionSecond and 3rd grade students from 14 NYC public elementary schools were observed on at least 3 days during lunch. On observation days, 3–6 researchers observed 4 random students each, using the System of Observational Cafeteria Assessment of Foods Eaten (SOCAFE). Second and 3rd grade students from 14 NYC public elementary schools were observed on at least 3 days during lunch. On observation days, 3–6 researchers observed 4 random students each, using the System of Observational Cafeteria Assessment of Foods Eaten (SOCAFE). Outcome Measures and AnalysisVegetable selection was recorded, as was amount consumed (0%, 10%/bite, 25%, 50%, 75%, 100%, >100%). Vegetables served were classified into 6 subtypes. One-way ANOVA and post-hoc Tukey HSD tested for differences in mean intake across subtypes. Vegetable selection was recorded, as was amount consumed (0%, 10%/bite, 25%, 50%, 75%, 100%, >100%). Vegetables served were classified into 6 subtypes. One-way ANOVA and post-hoc Tukey HSD tested for differences in mean intake across subtypes. ResultsStudents’ consumption of vegetables was: white potato (49%, SD=51%); other starchy: corn, plantains (28%, SD=44%); dark green: broccoli, garden salad, kale (12%, SD=30%); red/orange: tomatoes, sweet potatoes, carrots (8%, SD=22%); beans: black beans, chickpeas, (1%, SD=4%); and other: cucumber, green beans, mixed vegetables in egg roll (10%, SD=24%). Consumption of white potato and other starchy vegetables were significantly higher than all other subtypes, all at p<0.001, with potato also higher than other starchy, p<0.01. Dark green vegetable consumption was statistically higher than beans, p<0.05. Students’ consumption of vegetables was: white potato (49%, SD=51%); other starchy: corn, plantains (28%, SD=44%); dark green: broccoli, garden salad, kale (12%, SD=30%); red/orange: tomatoes, sweet potatoes, carrots (8%, SD=22%); beans: black beans, chickpeas, (1%, SD=4%); and other: cucumber, green beans, mixed vegetables in egg roll (10%, SD=24%). Consumption of white potato and other starchy vegetables were significantly higher than all other subtypes, all at p<0.001, with potato also higher than other starchy, p<0.01. Dark green vegetable consumption was statistically higher than beans, p<0.05. Conclusions and ImplicationsThis study confirms what others have found, that when white potatoes are served, students eat more vegetables. Students also eat more other starchy vegetables. yet, consumption of all other vegetables were low. Nutrition education that include motivational activities, tasting and cooking can be used to encourage students to eat a wider variety vegetables, specifically those less frequently consumed at school lunch. This study confirms what others have found, that when white potatoes are served, students eat more vegetables. Students also eat more other starchy vegetables. yet, consumption of all other vegetables were low. Nutrition education that include motivational activities, tasting and cooking can be used to encourage students to eat a wider variety vegetables, specifically those less frequently consumed at school lunch.