Influencing Students’ Food and Beverage Preferences and Choices by Implementing Evidence-Based Strategies Rooted in Economics, Marketing, and Psychology (P16-035-19)

Abstract

Abstract Objectives To create environments that are conducive to healthy eating in twelve (12) unique, rural elementary schools in Louisiana by implementing evidence-based strategies rooted in economics, marketing, and psychology. Methods Professional Development to: •Coordinate and provide training for School Food Service (SFS) staff from 12 unique schools on the national Smarter Lunchrooms Movement (Smarter Lunchrooms)•Train SFS staff in implementing strategies to influence the food and beverage preferences and choices of students in the cafeteria•Provide follow-up through direct technical assistance•Technical Assistance to:•Deliver direct technical assistance to 12 unique schools to implement Smarter Lunchrooms strategies in the school cafeteria•Conduct a pre-assessment of each cafeteria using the Smarter Lunchrooms Scorecard (Scorecard), working with SFS staff•Work collaboratively with SFS staff to create an action plan to implement Smarter Lunchrooms strategies, based on the findings of the pre-assessment•Provide resources to implement strategies•Conduct a post-assessment of the cafeteria using the Scorecard to see change in number of strategies implemented Results • Out of a best possible score of 60, the average score on the pre-assessments from the 12 targeted schools is 29. • The results of the pre-assessments show that most schools score high in areas of lunchroom atmosphere and vegetable variety, and that most score low in areas of reimbursable meal and fruit promotion. • School cafeterias are implementing the evidence-based strategies and are observing changes in school meal participation numbers and food waste in the cafeteria. • According to 2018–2019 enrollment data from the Louisiana Department of Education, these changes are reaching a total of 4921 students. Conclusions Evidence suggests that students’ food and beverage choices and preferences can be influenced by making no-cost or low-cost changes to the cafeteria. This presents an invaluable opportunity to reinforce healthy habits at a young age in students worldwide. Funding Sources This work is supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) through the Delta State Rural Development Network Grant Program (DELTA) to HEALTH ENRICHMENT NETWORK - D60RH25758.