Video recording of school meals – Implications for whole grain eating behavior

Abstract

More than 29 million children participate in the National School Lunch Program (NSLP). Recent plate waste studies indicate that whole grain products are accepted as well as their refined counterparts. To further investigate children's eating behaviors of whole grain products, cafeteria lunches were video recorded in a local school district. Approximately 80 children were taped ~1 to 6 times eating a variety of grain foods including whole grain products served in a typical elementary school lunch. Focus groups (n~30) were conducted to exam students' responses to introductions of whole grain products. DVD analysis used a modified Dyadic Interaction Nomenclature for Eating (DINE) to investigate eating patterns and behaviors of whole grain products. Results indicate that at higher grade levels children decrease the number of food items selected and time spent eating. Fruit desserts compared to desserts made with grains, such as cookies and cakes, are taken half as often by all grades when served. Entrée waste is significantly higher when grain desserts are served compared to fruit desserts. This baseline data provides a foundation for further exploring the use and acceptability of foods in school meals at the elementary level. This information can be helpful in facilitating product development and introduction of school foods, such as whole grains with children in an interactive and realistic cafeteria environment. This research was funded by ConAgra.