Dining Halls Research Articles

Foodservice strategies for reducing athlete illness at the Olympic and Paralympic Games.

In 2021, infection control guidelines, including those specific to feeding environments, were introduced by the International Olympic and Paralympic Committees to reduce virus transmission at the Tokyo 2020 Summer and Beijing 2022 Winter games. This observational cross-sectional study aimed to investigate caterers' compliance to these guidelines which included measures for personal hygiene, sanitisation, and physical distancing at these events. Expert sport dietitians attending Tokyo (n = 15) and Beijing (n = 7) games were surveyed to rate 11 COVID-19 countermeasures as fully (100%), partially or non-compliant at nine dining locations across both events. Descriptive analysis of each countermeasure based on observed compliance and location was conducted and reported as a proportion of the total responses. To better understand participant perspectives of the factors influencing compliance, open responses were systematically coded into themes and sub-themes by researchers through content analysis. Themes generated from participant comments were categorised based on their relevance to specific countermeasures and locations to identify commonalities and disparities in participant experiences, perceptions, and observations. All main dining halls at both events were observed as 100% compliant to countermeasures on more occasions compared with Tokyo's venues and satellite villages. However, Beijing's three main dining halls, showed a greater compliance compared with Tokyo's main dining hall, likely due to overcrowding in Tokyo. Comments suggested that smaller dining spaces, with overcrowding, may have contributed to reduced compliance to physical distancing measures. Food safety concerns were raised about gastrointestinal distress in Beijing due to food cross-contamination. Findings suggest that the food service environment may influence caterers' abilities to comply with foodservice safety and infection control guidelines. In the post-pandemic era, enhanced quality control and standardised risk mitigation strategies are needed to improve athletes' health at international sporting events.

Explorations of Integrated Multi-Energy Strategy under Energy Simulation by DeST 3.0: A Case Study of College Dining Hall

Buildings characterized by high energy consumption necessitate the implementation of efficient multi-energy complementary systems to achieve energy conservation and emission reduction objectives. College dining halls use a lot more electricity than typical residential buildings, despite their relatively small size. The dining hall at the Dongshan Campus of Shanxi University is employed as a representative case study in this research. By utilizing DeST 3.0 software, a comprehensive dynamic load analysis is conducted to estimate the annual energy consumption of the dining hall, with the ultimate goal of an energy-saving system being proposed based on the analysis results. Leveraging DeST 3.0 software, dynamic load characteristics were assessed, revealing an annual energy consumption of 2.39 × 106 kWh for the dining hall. Cooling accounted for 0.91 × 106 kWh, while heating requirements amounted to 0.24 × 106 kWh. These findings illustrate peak power consumption trends, seasonal variations, and potential avenues for energy conservation. To satisfy the heating, cooling, and electricity demands of the dining hall, an integrated energy system incorporating solar and wind energy, as well as utilizing restaurant kitchen garbage as a biomass source, was proposed. This study compares two solar energy utilization systems: photothermal and photovoltaic, with total capacities of 2.375 × 106 kWh and 2.52 × 106 kWh, respectively. The research outcomes underscore that Strategy 2, which integrates a photovoltaic system with wind and biomass energy, emerges as the optimal approach for load management. Ultimately, this investigation demonstrates the feasibility and promise of constructing a hybrid renewable energy system within a college dining hall setting, aligning with sustainability objectives and global trends toward environmentally responsible energy solutions.

Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls

Pizza is a popular food consumed around the world every day. Hot food temperatures were obtained from 19,754 nonpizza samples and 1,336 pizza temperatures were taken from dining facilities operated by Rutgers University between 2001 and 2020. These data showed that pizza was more frequently out of temperature control than many other foods. A total of 57 pizza samples that were out of temperature control were collected for further study. Pizza was tested for total aerobic plate count (TPC), Staphylococcus aureus, Bacillus cereus, Lactic acid bacteria, coliforms, and Escherichia coli. Water activity of pizza and surface pH of each individual pizza component (topping, cheese, bread) were measured. Predictions for the growth of four relevant pathogens were made for select pH and water activity values using ComBase. Rutgers University dining hall data show only about 60% of all foods that are pizza are held at the appropriate temperature. When pizza contained detectable microorganisms (∼70% of samples), average TPC ranged from 2.72 log CFU/g to 3.34 log CFU/g. Two pizza samples contained detectable S. aureus (∼50 CFU/g). Two other samples contained B. cereus (∼50 and 100 CFU/g). Five pizza samples contained coliforms (4–9 MPN/g), and no E. coli were detected. Correlation coefficients (R2 values) for TPC and pickup temperature are quite low (<0.06). Based on the pH and water activity measurements, most (but not all) of the pizza samples would be considered to potentially require time temperature control for safety. The modeling analysis shows that the organism most likely to pose a risk would be S. aureus, and the largest magnitude increase predicted is 0.89 log CFU at 30°C, pH 5.52, and water activity 0.963. The overall conclusion from this study is that while pizza represents a theoretical risk, the actual risk would likely only manifest for pizza samples that are held out of temperature control for time periods of more than eight hours.

Assessment of a New England Public University’s Adherence to the Partnership for a Healthier America’s Healthier Campus Initiative

ObjectivesUniversity dining halls are understudied food environments that affect the diet quality of college students. This study assessed dining hall offerings at a large public university using the Partnership for a Healthier America’s Healthier Campus Initiative (PAHA), criteria for healthier campus food environments. MethodsWe evaluated breakfast, lunch, and dinner using spring cycle menus (16 weeks in 2019 and 4 in 2021) from two full-service dining halls totaling 29 meals in 2019, and 84 meals in 2021 to determine adherence with PAHA criteria for availability of: 1) wellness meals (defined as including whole grains, lean protein, low-fat dairy, fruits and vegetables), 2) 35 fruits, 35 vegetables, and 32 100% whole grain products, 3) ≤4 fried food options at a time, 4) 33 desserts with <150 kcals, labelled as healthier 5) healthier food identification at point of presentation, and 6) marketing strategies promoting healthy options. To assess validity of the cycle menu data, evaluators also completed 7 in-person visits to match the cycle menus to the dining hall’s physical displays. An “all-day” menu (ADM) was also collected from both years to evaluate static items available. ResultsAll spring 2019 and spring 2021 cycle menus consistently met PAHA criteria for fried foods, but 0% of cycle menus during either period met the other 5 criteria. In 2019, wellness meals and fruits, vegetable, and whole grain criteria were met when the ADM was included in the analysis; in 2021, the wellness meals was met when salad and sandwich bars offerings in the ADM were included. Cycle menus were consistent with what evaluators observed in-person. Even with the ADM, dining hall menus did not meet criteria for desserts or marketing of healthier options. ConclusionsCompared against guidance for healthy campus food environments, dining halls at a large public university largely met limited fried food criteria but did not meet other criteria. While increasing whole grains, fruits, vegetables, lean meat, and low-fat dairy in cycle menus may have budgetary and/or logistical constraints, it may be feasible for dining halls to clearly label and promote healthier foods at point-of-purchase through signage. Funding SourcesURI College of Health Sciences Undergraduate Research Award, April 2021.

The rewards US university students associate with campus dining halls and food choices

Objective: To understand the rewards university students associate with two key decisions shaping food choices. Participants: Thirty-eight university students. Methods: In this exploratory research, we conducted focus groups to identify the rewards students associated with choosing to eat at the campus dining hall and their specific food choices within that venue. We also obtained feedback on reward nomenclatures identified via a content analysis of health and business literature. Results: Students primarily chose the dining hall due to its convenience, foods offered, and the social aspects of the venue. Rewards associated with food choice included freshness, customization, variety, local foods, healthy foods, convenience, and portion size. Nomenclatures were relevant and meaningful. Conclusions: These students associate food choice decisions with rewards. Universities should consider whether dining halls and menu items link healthy foods to the rewards prioritized by students. Reward nomenclatures may be useful for researchers investigating the drivers of food choice.

Analysis of the Correlation between Meal Frequency and Obesity among Chinese Adults Aged 18-59 Years in 2015.

This study aimed to investigate the relationship between meal frequency and obesity in Chinese adults aged 18 to 59 years. The data came from the 2015 Chinese Adult Chronic Disease and Nutrition Surveillance (CACDNS 2015) and provincial dietary environment data from the 2015 National Statistical Yearbook. A total of 34,206 adults aged 18 to 59 who took part in the diet survey were selected as the study participants. A two-level multivariate logistic regression model was used to adjust for the socioeconomic and nutritional status of individuals. For parameter estimation, a numerical integral approach was used to analyze the relationship between meal frequency (including meals at home, the workplace or school dining halls, and eating away from home) and obesity. A two-level “provincial–individual” logistic multivariate regression analysis was performed with obesity as the dependent variable. The two-level multivariate analysis of variance model fitting results showed that after adjusting for the effects of gender, age, occupation, education, marital status, family per capita annual income, provincial gross domestic product (GDP), restaurant industry turnover, consumer price index of EAFH food, and energy intake, the frequency of eating at home was not associated with obesity (all p > 0.05); the frequency of eating at dining halls ≥1 to <2 times per day (OR = 0.784, p = 0.0122) showed a negative association with obesity; the frequency of eating away from home < 1 times per day and ≥1 to <2 times per day were positively correlated with obesity (<1 time per day: OR = 1.123, p = 0.0419; ≥1 to <2 times per day: OR = 1.249, p = 0.0022). The results of the two-level random-intercept logistic multivariate mixed-effects prediction model for obesity in adults aged 18 to 59 years showed that no statistical association was noticed between the frequency of eating at home and obesity in adults aged 18 to 59 years. However, adults who ate out < 1 time and ≥1 to <2 times a day showed higher risks of obesity than those who did not eat out, with OR = 1.131 (95% CI 1.012–1.264) and OR = 1.258 (95% CI 1.099–1.440), while adults who ate at school and workplace dining halls ≥1 to <2 times a day may have a reduced risk of obesity, with OR = 0.790 (95% CI 0.656–0.951). This result could not be found based on the definition of eating out in previous studies. Therefore, it is recommended to exclude nonprofit collective canteens such as school and workplace dining halls from the definition of eating away from home, and to redefine eating out in terms of health effects. At the same time, it is also recommended to strengthen collective nutritional interventions around canteens, improve the nutritious meal system in school and workplace canteens, and create healthy canteens.

P35 The Effect of a Traffic Light Labeling Intervention on Amount of Food Served in a College Dining Hall

BackgroundCollege students may not use the nutrition facts label suggesting changes to the label, such as the Traffic Light Label, are needed to increase user friendliness.ObjectiveTo examine the effect of traffic light labels on the amount of food served in a university dining hall in comparison to the control nutrition facts panels.Study Design, Setting, ParticipantsThis study utilized a repeated measures observational design with a control and an intervention period each lasting 28 days at a Midwestern midsize, private university. Following the control period (nutrition facts panels), each food was labeled with a single color (red, yellow, or green) based upon its nutritional quality.Measurable Outcome/AnalysisNumber of servings per day by color (dependent variable) was combined for both lunch and dinner during the control and intervention period. To compare the amount served per day of each color during control and intervention, a one-way analysis of variance (ANOVA) was used. Bonferroni post hoc tests were utilized for multiple comparisons.ResultsThe one-way ANOVA for color and time point was significant (F (5, 150) = 4.75, P < 0.001). Yellow-labeled foods during the intervention (M = 341.89, SD = 275.86) was significantly lower than red-labeled foods during control (M = 654.56, SD = 286.40, P < 0.0001) and intervention (M = 604.91, SD = 295.84, P = 0.008). However, there were no other significant differences between colors and time points.ConclusionThese results suggest that traffic light labels may not be more effective than nutrition facts panels in college dining halls to improve food choices. Specifically, there was no significant difference in number of servings per day in red- and/or green-labeled foods between control and intervention. Furthermore, servings per day of red-labeled foods continued to be significantly greater than yellow-labeled foods during the intervention. Because students may not use nutrition labels to make food choices, college dining halls should consider reformulating recipes to improve healthfulness of options. College students may not use the nutrition facts label suggesting changes to the label, such as the Traffic Light Label, are needed to increase user friendliness. To examine the effect of traffic light labels on the amount of food served in a university dining hall in comparison to the control nutrition facts panels. This study utilized a repeated measures observational design with a control and an intervention period each lasting 28 days at a Midwestern midsize, private university. Following the control period (nutrition facts panels), each food was labeled with a single color (red, yellow, or green) based upon its nutritional quality. Number of servings per day by color (dependent variable) was combined for both lunch and dinner during the control and intervention period. To compare the amount served per day of each color during control and intervention, a one-way analysis of variance (ANOVA) was used. Bonferroni post hoc tests were utilized for multiple comparisons. The one-way ANOVA for color and time point was significant (F (5, 150) = 4.75, P < 0.001). Yellow-labeled foods during the intervention (M = 341.89, SD = 275.86) was significantly lower than red-labeled foods during control (M = 654.56, SD = 286.40, P < 0.0001) and intervention (M = 604.91, SD = 295.84, P = 0.008). However, there were no other significant differences between colors and time points. These results suggest that traffic light labels may not be more effective than nutrition facts panels in college dining halls to improve food choices. Specifically, there was no significant difference in number of servings per day in red- and/or green-labeled foods between control and intervention. Furthermore, servings per day of red-labeled foods continued to be significantly greater than yellow-labeled foods during the intervention. Because students may not use nutrition labels to make food choices, college dining halls should consider reformulating recipes to improve healthfulness of options.

Impact of plate shape and size on individual food waste in a university dining hall

Approximately 31% of food is lost or wasted at the retail and consumer levels in the U.S. Among consumers, young adults have been identified as one of the more wasteful segments of the population. In the U.S., many young adults (ages 18–24) attend a post-secondary education institution where they are often provided housing and meals through the college or university. Because of this, university dining facilities make an excellent target for food waste reduction strategies. The purpose of this study is to evaluate one food waste reduction strategy: changing the plate shape and size in university dining facilities. Specifically, this study compares individual food selection, consumption, and waste between round plates (9″ x 9″) and smaller oval platters (9.75″ x 7.75″) in a self-serve, all-you-care-to-eat dining environment. Compared to larger round plates, smaller oval platters significantly reduced average food selection (359.9 g vs. 318.0 g, P<0.001), consumption (302.9 g vs. 280.5 g, P = 0.0012), and waste (57.0 g vs. 37.5 g, P<0.001). Our results suggest changing the plate shape and size can be an effective waste reduction strategy in all-you-care-to-eat dining halls at colleges and universities. Future studies should consider how such changes impact dietary quality and whether waste reduction effects persist over time.

P66 The ‘Healthy’ Dining Hall: How Does Student Perception Influence Eating Behaviors and Perceived Healthiness of College Dining Halls?

Background College dining halls offer a variety of menu offerings; however, little is known about how student perception of a dining hall's menu healthiness influences student eating habits. Objective To determine factors that influence eating behaviors in dining halls in order to shape future nutrition education efforts in college dining. Study Design, Setting, Participants Twenty freshmen living on campus with all-access meal plans participated in 5 focus groups. Focus groups discussed factors that affect healthy eating: time, convenience, stress, peers, environment, social interaction, location, and menu offerings. Focus groups designed their ideal dining hall and ranked dining halls according to health, alleviating anxiety, social interaction, and best overall. Measurable Outcome/Analysis Focus group responses were transcribed verbatim from audio recordings. Qualitative analysis was performed using MAXQDA software to systematically categorize focus group responses. Inter-rater reliability was established at 86% for coding and analyzing themes. Grounded theory was used as the qualitative data analysis strategy. Results Layout, customer base, choice architecture, convenience, and menu offerings influenced student perception of dining hall healthiness. Focus groups could not dissociate “healthiest” from their definition of “best” when ranking dining halls. Healthiness, time, and crowds were key themes for all 5 focus groups when designing their ideal dining hall. Students reported eating healthier in the dining hall they ranked as “healthiest.” Conclusions Students had widely varying opinions on which dining hall was the “healthiest” despite 80% of menu offerings being the same across dining halls. Student perception of dining hall healthiness was influenced by layout, choice architecture, convenience, menu offerings, and personal preferences. Healthy options were key determinants in the design of students’ ideal dining hall, even when students stated they were not currently eating healthy or did not have healthy eating goals. Perception of healthiness may be an important area for nutrition education efforts to influence student eating habits. Funding University of Georgia Auxiliary Services.

Tuna Consumption, Mercury Exposure, and Knowledge about Mercury Exposure Risk from Tuna Consumption in University Students.

We examined the relationships among tuna consumption, hair mercury levels, and knowledge of mercury exposure risk from tuna consumption in university students that were offered tuna daily at university-run dining halls. Hair total mercury levels in tuna consumers were higher than those in non-tuna consumers (average = 0.466 µg/g ± 0.328 standard deviation [SD], n = 20 vs 0.110 µg/g ± 0.105 SD, n = 33, respectively; p < 0.0001, Mann-Whitney U test), with tuna eaters exhibiting a positive relationship between self-reported tuna consumption at dining halls and hair mercury levels (R2 = 0.868, p < 0.0001, n = 17, linear regression). For all tuna eaters surveyed, more than half (54%) self-reported eating ≥3 tuna meals/wk, potentially exceeding the US Environmental Protection Agency's reference dose for methylmercury of 0.1 µg/kg body weight/d. Seven percent of study participants reported they consumed >20 tuna meals/wk, which was related to hair mercury levels >1 µg/g, a level of concern. Study participants had an overall lack of knowledge and confidence in their knowledge about mercury exposure risk from tuna consumption, with >99% of participants reporting low knowledge and low confidence in survey answers. Our study highlights the importance of education about the risks of tuna consumption, particularly in institutional settings where individuals have unlimited access to tuna products. Environ Toxicol Chem 2019;38:1988-1994. © 2019 SETAC.

Eating (alone) with Facebook: Digital natives' transition to college

This study explores how communication patterns in social settings are related to one’s transition to a new environment, and what and how contextual variables are associated with these patterns. An exploratory, qualitative phase included interviews, focus groups, and anonymous confession posts on Facebook, followed by three quantitative online surveys using college freshman students during their initial semester. Dormitory dining halls were among primary social settings on campus; yet, freshman students did not want to eat dinner alone there. Dinner location was not correlated with sense of belonging; however, underrepresented minority (URM) who had dinner in dormitory dining halls reported lower sense of belonging. URM solo-diners more likely used screens. Solitary URM diners who used a screen in the dining hall reported lower sense of belonging early in the initial semester. Text messaging in the dining halls was associated with greater sense of belonging. Furthermore, greater sense of belonging was related to better mental health. URMs’ greater sense of belonging in the initial semester could predict greater academic achievement over the next few semesters.

Feasibility Studies for Developing Energy Efficient Building in the Juet Campus Using Solar and Biomass Energy

Building sector has been one of major contributors to global warming due to the excessive energy consumption during its lifecycle. In this context utilization of alternate energy resources such as solar, wind and biomass; as a replacement for conventional energy resources could be beneficially applied for achieving potential savings in power consumption. Adaptation of non- conventional energy resources combined with use of energy saving fixtures offer a sustainable solution for the increasing energy needs and environmental issues with conventional energy sources. In the present work feasibility studies were carried out for upgrading the existing building i.e. Annapurna bhawan in Jaypee University of Engineering &amp; Technology (JUET), Madhya Pradesh, India; into an energy efficient building. Annapurna bhawan encompasses kitchen and four dining halls, being used for cooking and serving food to the students in the university. Study examines the potential benefits of using biomass energy through continuous anaerobic digestion and solar photovoltaic modules as a replacement to conventional energy sources. Results suggest potential energy savings and economic benefits could be achieved through the installation of these systems.

Impact of trayless dining intervention on food choices of university students

BackgroundStudents live outside of their family homes for the first time in college and are expected to make their own decisions regarding dietary choices. College food environment could be a major determinant of dietary intake and is of importance in relation to obesity. This research determines the impact of removing cafeteria trays on student’s food choice.MethodA quasi experimental pre-post research with control treatment was conducted in university dining halls. The participants were the dining hall patrons at a large public university in Southern US, spring 2015. The dining hall trays were removed from the intervened dining hall for five consecutive days during regular university session. Outcome measures of food choice were collected by observing tray waste before and after the tray removal in the intervened dining hall with parallel observation in the control dining hall. Difference-in-difference analysis was done to find the intervention effect.ResultsA total of 3153 trays were observed (N = 1564 in control and N = 1589 in intervention dining). Removal of trays resulted in a significant decrease in the total number of lunch plates (1.76 vs 1.66 servings, p < .006), drink glasses (1.32 vs 1.02 servings, p < .0001), dishes with leftovers (0.56 vs 0.39 serving, P < .001), and lunch plates with leftovers (0.51 vs 0.35 servings, p < .005).ConclusionsStudent food choices can be affected by removing trays from dining halls, specifically favoring fewer beverages, and without sacrificing salad consumption. Studies with more precise measures of tray waste are needed to understand the direct effect on energy and nutrient consumption.

Nudging Nutritious and Sustainable Food Choices in University Dining Halls

Nudging Nutritious and Sustainable Food Choices in University Dining Halls

Evaluation of a Food Waste Reduction Campaign in a University Dining Hall

The purpose of this study is to determine the efficacy of a student-centered food waste reduction campaign in an all-you-care-to-eat university dining setting. Consumer plate waste was collected, sorted, and weighed during lunch in two dining halls for a 13-week period in Fall 2016. An education campaign was introduced in the treatment dining facility during week 8 of the data collection effort to assess the impact of the campaign on the quantity and quality of food waste. The education campaign provided messaging on the economic, environmental, and social aspects of food waste and presented diners with feedback on their own waste behavior. The second dining hall served as a comparison. Plate waste was sorted into three categories: meat protein, fruits and vegetables, and “other.” An average daily waste per student was calculated for each dining hall. Ordinary least squares regression was used to model the impact of the education campaign on the average food waste per student, including controls for dining hall, day of week, and menu week cycle. Preliminary results reveal that the education campaign had a modest, but insignificant, impact on waste behavior, with waste reductions primarily occurring in the “other” (as opposed to protein or fruit/vegetable) waste category. The education campaign worked in the intended direction, yet results suggest education alone may not be an effective intervention strategy for reducing plate waste. Foodservice managers may want to combine education efforts with changes to the dining environment (e.g., pricing strategy, menu size, pre-portioning food items).

Testing a Beverage and Fruit/Vegetable Education Intervention in a University Dining Hall

ObjectiveTo test the effect of a nutrition intervention that included education and 2 labeling components on students' food choices. DesignRepeat cross-sectional study taking place on 6 dinner occasions before and 6 afterward. SettingThe study was conducted during dinner meals in a buffet-style dining hall in a university campus residence, where students paid a set price and consumed all they cared to eat. ParticipantsUniversity students (n = 368 to 510) visited the cafeteria on each of the data collection dates. InterventionFruit and vegetable consumption were encouraged; sugar-sweetened beverage consumption was discouraged using physical activity calorie equivalent labeling. Main Outcome MeasuresBeverage choices and vegetable/fruit bar visits. AnalysisLogistic regression was used to compare the proportion of student who selected each beverage, fruit, or vegetable before and after the intervention, while controlling for menu and gender as covariates. ResultsThere was a significant decrease in the proportion of students selecting a sugar-sweetened beverage before vs after the intervention (49% vs 41%, respectively; P = .004) and an increase in students choosing water (43% vs 54%, respectively; P < .001). There was a significant increase in students who took fruit after the intervention (36%; P < .001) vs before (30%). The number of students visiting the vegetable bar significantly increased from 60% to 72% (P < .001). ConclusionsThis intervention may be a way to encourage healthy dietary choices in campus dining halls.

Fat Soluble Vitamin Intake among College Students by Gender and Frequency of Meal Consumption at College Dining Halls

Fat Soluble Vitamin Intake among College Students by Gender and Frequency of Meal Consumption at College Dining Halls

The XYZs of Being Wicked by Lara Chapman (review)

Reviewed by: The XYZs of Being Wicked by Lara Chapman Amy Atkinson Chapman, Lara The XYZs of Being Wicked. Aladdin, 2014 [256p] Trade ed. ISBN 978-1-4814-0108-1 $17.99 Paper ed. ISBN 978-1-4814-0107-4 $6.99 Reviewed from galleys Ad Gr. 3-5 Now that’s she’s eleven, Hallie Simon can leave her regular school—and her bullying former best friend, Kendall—to make a fresh start at the Dowling Academy School of Witchcraft. Since Hallie is the descendent of an illustrious hedge witch, her family and new teachers have high hopes for her, though even they are surprised by the type and intensity of power she displays. Her joy in the discovery of new powers and new friends is hampered by the presence of Kendall, who, it turns out, is not only also a witch but Hallie’s new roommate. Social struggles mingle with magic in this fanciful boarding-school story, where massive dining halls, sentient portraits, and the discovery of one’s inner darkness call to mind a certain boy wizard, but which has a plot that focuses on tween drama rather than an epic struggle between good and evil. As a protagonist, Hallie is approachable and inoffensive, if not compelling, while her antagonist counterparts lack both nuance and motive; without much dimension, the characters provide their audience with moderate entertainment but no challenge. Similarly, a plotline involving Hallie’s accidental and rather implausible theft of a Dowling heirloom may capture readers’ interest, though not necessarily their investment. Superficial but sufficient, this makings-of-a-series gives tweens enough wish fulfillment (wouldn’t you want your enemy’s curse to backfire and make you gorgeous?) to satisfy if not to long remember. Copyright © 2014 The Board of Trustees of the University of Illinois

Incorporating Prototyping and Iteration Into Intervention Development: A Case Study of a Dining Hall–Based Intervention

Background: Previous research from the fields of computer science and engineering highlight the importance of an iterative design process (IDP) to create more creative and effective solutions. Objective: This study describes IDP as a new method for developing health behavior interventions and evaluates the effectiveness of a dining hall–based intervention developed using IDP on college students’ eating behavior and values. Participants: participants were 458 students (52.6% female, age = 19.6 ± 1.5 years [M ± SD]). Methods: The intervention was developed via an IDP parallel process. A cluster-randomized controlled study compared differences in eating behavior among students in 4 university dining halls (2 intervention, 2 control). Results: The final intervention was a multicomponent, point-of-selection marketing campaign. Students in the intervention dining halls consumed significantly less junk food and high-fat meat and increased their perceived importance of eating a healthful diet relative to the control group. Conclusion: IDP may be valuable for the development of behavior change interventions.

Point-of-Selection Nutrition Information Influences Choice of Portion Size in an All-You-Can-Eat University Dining Hall

There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of different portion sizes with corresponding nutrition information) on students' choice of French fries and salad dressing and portion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p < 0.05) but had a limited effect on salad dressing choice. Surveys indicated that >99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine portion size. Additional studies are needed to support these promising results.