Menu Options Research Articles

Fostering culinary diversification, food hygiene, and sanitation: A community outreach initiative for MSMEs

This paper highlights a community outreach program aimed at promoting culinary diversification, enhancing food hygiene, and fostering sanitation practices among Culinary Micro, Small, and Medium Enterprises (MSMEs) in Serdang Wetan Village under BUMDES (Village-owned enterprise) Serdang Tirta Kencana, Tangerang, Indonesia. The primary objective of the outreach activities was to empower MSMEs with knowledge and skills to diversify their culinary offerings while ensuring compliance with essential food safety standards and sanitation guidelines. Through a cooking workshop and interactive demonstrations, participating MSMEs were introduced to new recipes, cooking techniques, and ingredient combinations that would enhance their menu options. The program also strongly emphasized food hygiene and sanitation practices to minimize the risk of foodborne illnesses and uphold public health standards. Participants received comprehensive training on proper food handling, storage, and preparation techniques, emphasizing maintaining a clean and hygienic environment within their establishments. Overall, this program underscores the significance of community-driven initiatives in bolstering culinary diversification, food hygiene, and sanitation for MSMEs. By fostering a culture of continuous learning and collaboration, this outreach program holds the potential to promote sustainable development and elevate the food industry in Serdang Wetan Village while ensuring the health and well-being of its residents and visitors alike.

Effect of Room Service on Patient’s Macronutrient Consumption Level

Food service in hospital is aimed at providing high-quality meals and ensuring nutrition intake for patients. However, this aspect of healthcare faces numerous challenges, including high levels of food waste and patient dissatisfaction, often attributed to conventional food delivery practices in hospitals. The consumption of energy and macronutrients, including carbohydrate, protein, and fat, contribute greatly for hospitalized patients. Therefore, this study tried to implement a room service-like method in the food service system. This research was conducted in Class 1 and 2 of the inpatient wards of “Waled” Public Hospital, using a static pre-experimental design with two groups. Each group consisted of 38 patients selected from quota sampling. The control group followed the conventional food service method, while treatment group was given a room service approach. The treatment group was provided with a list of three menu options for each of the nine mealtimes, allowing them to choose their preferred food by sending a short message at the designated meal hour. Ordering times were specified as follows: 05:15 to 07:00 for breakfast, 10:00 to 12:00 for lunch, and 15:00 to 17:00 for dinner. Foods were prepared within 45 minutes after the order was placed. T-test analysis showed a distinct trend in the levels of energy, carbohydrates, proteins, and fats consumption between the control and treatment groups. The correlation between group variables and the level of energy consumption reached 15%, while the correlation between group variables and the level of protein consumption was 14%.

An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants

Excess caloric intake increases the risk of weight gain, and diet-related chronic diseases. Restaurants play an integral role in the portions of food people consume. Standardization of portion sizes in restaurants can help customers recognize appropriate portions. Through customer interviews, we aimed to assess and understand the feasibility, perceptions, and acceptability of standardized portions in restaurants. Kaiser Permanente partnered with three restaurants in Southern California to create alternative menu options of meals that would not exceed 700 calories. Kaiser Permanente members who lived within a 5-mile radius of the restaurants were informed through email about the study. Customers (N = 33), who dined at one of the restaurants participated in a one-on-one semi-structured interview. Interviews were recorded, typed, transcribed verbatim, and analyzed using thematic analysis. Four themes emerged from the analysis: 1) Customers perceive standard portions as a better choice and the benefits outweigh regular portions; 2) Individual and restaurant-related factors may influence portion preferences; 3) Restaurant portions are perceived to be in excess of what customers need; and 4) Portion standardization is an evolving area for restaurants. Our findings suggest positive perceptions and acceptance of standardized portions among restaurant customers. Customer awareness and restaurant standardization procedures can improve customers’ dining experience.

Increasing meat-free meal selections: The role of social identity salience and identity-related meal names

Avoiding meat overconsumption is good for the environment and people's health. Changing meal names represents a simple, cost-effective way of increasing meat-free meal selection in restaurants. In the past, however, this approach has shown limited effectiveness. The activation of different social identities may explain inconsistencies in prior findings and offer a powerful leverage point for influencing meal choices. We recruited participants (N = 899) who identified as “meat-eaters” for an online experiment in which they were asked to select a meal from a menu that included meat-free and meat-based burgers. We manipulated (1) social identity salience (meat-eater identity; sustainable identity; personal identity) and (2) the meal names on the menu (vegetarian name; sustainable name; neutral name). Our findings show that activating a sustainable identity significantly increases the odds of selecting a meat-free burger (22%) compared to alternative identity conditions (meat-eater identity 12%, personal identity 12%). Sustainable meal names outperform vegetarian but not neutral meal names (sustainable name 20%, vegetarian name 12%, neutral name 15%). When participants who previously selected a meat-based burger (N = 760) were limited to meat-free menu options, satisfaction and enjoyment ratings dropped steeply. This drop was significantly stronger in the meat-eater identity condition. Accounting for identity salience can lead to more targeted, improved interventions that increase meat-free meal selections by accounting for people's different social identities and the social context in which food consumption tends to occur.

Ontology-Based Food Menu Recommender System for Patients with Coronary Heart Disease

Coronary heart disease is one of the leading causes of death. Knowledge of dietary patterns and proper food selection is an effort to address the risk and support coronary heart disease's healing process. Therefore, this study developed a food menu recommender system as a reference for patients with coronary heart disease. The recommender system is crucial in creating a proper dietary pattern for managing personalized meal plans. The system calculates the required nutritional needs of users. Ontology is used to represent knowledge about nutrition data and food intake. The ontology base with Semantic Web Rule Language (SWRL) enables the system to identify the most suitable foods for patients with coronary heart disease. We use SWRL rules to generate recommendation conclusions based on the existing ontology. Using this language enhances the descriptive logic capabilities, as the rules can overcome the limitations of the ontology language. Therefore, the system is built to find food menu options that match the required nutrition for patients. The nutritionist knowledge will be used to measure the system's performance compared to the recommendations made by nutritionists. From the user data sample, 150 recommended food menu data were obtained. The validation performance results obtained a precision 0.893, recall 1, and F_Score 94.3%.

Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement.

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eatery at a large United States public university, where students could order their meals choosing among different menu options that were customizable with various ingredients. The order of menu ingredients was changed twice: for five weeks, from the most to the least impactful in terms of carbon footprint; subsequently, for another five weeks the order was reversed. At both times, all sales data were recorded. A total of 279,219 and 288,527 items were selected, respectively, during the first and the second intervention. A significant association was found between menu re-ordering and customers' choices for almost all food categories considered. Overall, despite beef choices not changing, results showed that students were more likely to choose low-carbon options when these were placed at the beginning, emphasizing that food selections were impacted by ingredient placement on the menu list. These findings highlight the need for a multi-level strategy focused on raising students' awareness of the environmental impact of animal-based foods, particularly beef.

Design of Error Code Guide System on Wincor Nixdorf ATM Machine for CMD Controller Part Based on Mobile Application

The machines must have an identity to categorize these machines that are starting to circulate in the Indonesian market. The identity of these machines is determined by the Serial Number (SN) on the machine. For machines manufactured in 2015, the machine has the identity of "Mesin dengan SN 56DW5." Moving on to 2016, the machine's identity changed to "SN 56HG6," while the machine type remained the same, which is Procash 280. Given the various types of Procash 280 machines, engineers sometimes struggle to decipher the codes on Wincor Nixdorf ATM machines. The method employed by the author in analyzing the SSI Net system involves data collection through literature review and field studies, alongside Software System Development using the Waterfall Method. The author conducted a feasibility test, which included a Technology Feasibility Test for the error code application. The necessary facilities for creating the Error Code Application were available, such as a Toshiba Satellite C-40 Laptop with Windows 10 Pro, Intel Core ™) i3-3110 M CPU @ 2.40 GHz Processor, 4.00 GB RAM, and a 64-bit Operating System. The Operational Feasibility is evident in engineers being able to install the application whenever and wherever using the provided APK. Additionally, the application's instructions are in Indonesian to accommodate new engineers joining the company. The designed system consists of two components: the Master Data Error Code and the output produced. The Master Data Error Code employs a two-digit number to provide results within this application, both for CMD Error Codes and Screen Error Codes. The application's output features two displays: one in English and the other in Indonesian. The author suggests adding additional menu options to the application to further assist users in finding solutions.

HEALTHY ME: INNOVATIVE SOLUTIONS THROUGH HEALTHY FAST-FOOD INNOVATION

Everyone wants to live healthy. In addition to a regular lifestyle, diligent exercise, of course food is also a determining factor for one's health. In the current pandemic, public awareness to eat healthy food is increasing. Eating healthy foods every day is highly recommended to meet nutritional needs and maintain immunity. Modern lifestyle makes Indonesian people prefer fast food because it is considered more practical when cooked and consumed. However, fast food is not good for health if consumed too often because it contains saturated fat and food ingredients that are harmful to the body, such as chewing agents, preservatives, and dyes. Fast food can be prepared quickly, and dishes are ready to eat as soon as they are served. Processing and preparation of these foodstuffs is easier. Many types of food that can be an option for those who are busy. There is a stigma in Indonesian society that considers fast food to be junk food, even though not all fast food is unhealthy. HEALTHY ME is here to overcome this problem by providing fast food that prioritizes consumer health, by offering a variety of healthy fast food menu options, HEALTHY ME does not use food ingredients that contain animal protein, so it is safe for consumption by most people, and most importantly HEALTHY ME uses quality ingredients and no preservatives.

Strategies to Increase Student Participation in School Meals in the United States: A Systematic Review.

School meals play a critical role in promoting child nutrition and advancing equity. An understanding of which evidence-based strategies can increase meal participation is needed to improve student school meal consumption and foodservice finances. Our aim was to systematically review the evidence on interventions, initiatives, and policies to increase school meal participation in the United States. Four electronic databases were searched (PubMed, Academic Search Ultimate, Education Resources Information Center, and Thomson Reuters' Web of Science) to identify peer-reviewed and government studies conducted in the United States and published in English through January 2022. Qualitative studies; studies focused on snacks, afterschool meals, or universal free meals as the sole exposure; and studies conducted in schools not participating in the federal school meal programs or outside of the school year were excluded. Risk of bias was assessed using an adapted version of the Newcastle-Ottawa Scale. Articles were grouped according to type of intervention or policy and were narratively synthesized. Thirty-four articles met inclusion criteria. All studies examining alternative breakfast models (eg, breakfast in the classroom or grab-and-go breakfast) and restrictions on competitive foods found increases in meal participation. There is also some evidence that stronger nutrition standards do not negatively impact meal participation and, in some cases, may promote meal participation. There is limited evidence on other strategies, including taste tests, modified menu options, changes to the meal period length, changes to the cafeteria environment, and wellness policies. There is evidence that alternative breakfast models and restrictions on competitive foods promote meal participation. There is a need for additional rigorous evaluation of other strategies to promote meal participation.

Enhancing Sales Determination for Coffee Shop Packages through Associated Data Mining: Leveraging the FP-Growth Algorithm

The coffee shop business offers a diverse range of coffee and food options. However, customers often experience delays during transactions due to the extensive selection of menu items and combinations. This inconvenience not only discomforts new customers but also hampers their likelihood of returning, potentially impacting the overall business turnover. To address this issue, this study aims to establish association rules by combining the least and most popular menu items for the upcoming month. These rules will serve as a guideline for creating shopping packages that streamline the decision-making process. The FP-Growth algorithm is employed to analyze sales transaction data from January to March 2023, comprising 2,336 transactions in .csv format. Among the generated association rules, two rules stand out with the highest support and confidence values. The first rule exhibits a support value of 0.3% and a confidence of 70.0%, while the second rule showcases a support value of 0.4% and a confidence of 69.2%. By considering these two rules alongside the existing menu options, coffee shop owners can effectively curate shopping packages that cater to customer preferences. It is anticipated that these packages will elevate the quality of service, attract a greater number of customers, and subsequently enhance the overall business turnover.

GoFood Vs ShopeeFood: Manakah yang Menjadi Pilihan Generasi Z?

This study tries to ascertain Generation Z's preference for online food delivery between ShopeeFood and GoFood based on the notion of the marketing mix from an Islamic economics perspective. A comparative descriptive methodology was adopted. The research participants at the time were Generation Z from Semarang City. About the sample that was obtained through accidental sampling under non-probability sampling. While research data was gathered from observations, questionnaires, observations, interviews, and documentation. According to the findings, Generation Z prefers ShopeeFood over GoFood. From a sharia economic perspective, this can be seen in the 7P marketing mix, which includes: pragmatism & product aspects, which explain that even though there are more GoFood merchants, Generation Z prefers ShopeeFood because the necessary menu options are also available in the market, while the pertinence & promotion aspect, which explains ShopeeFood offers more promos even though it claims the promo is easier on GoFood, and the palliation & price aspect, where Shop The results are not significantly different for the factors of persistence and process, patience and environment, peer support and people, pedagogy and environment, and so on.

Exploring the user’s preferences of different adaptation policies in adaptive menu design

Adaptive User Interfaces (AUIs) have been developed to improve the usability of products by adapting to the user, the platform, and the environment. However, there is a limited understanding of how different adaptation policies impact personalization and usability in adaptive menus. The present study aimed to investigate the effectiveness of different adaptation policies in adaptive menu design. The study surveyed computer science students at Kathmandu University and conducted a usability study to gather data. The results of the study showed that a majority of participants were neutral in their perception of the ease of use of the websites they regularly visit, but a strong majority (83%) indicated a preference for personalized menu options. Personalization was found to be a key factor in the effectiveness of adaptive menus. Participants valued the ability of adaptive menus to tailor their options based on their specific needs or preferences. The findings of this study provide insight into users’ preferences for adaptation policies in adaptive menus and suggest that a recency-frequency-based menu is most effective in meeting users’ needs. Similarly, findings also suggest users’ preference for adaptation policy also changes based on the context of use. Future research could further investigate the effectiveness of different adaptation policies in different contexts of use.

Counseling about MP-ASI to Mothers for Improving Children's Nutritional Status

MP-ASI plays a role important in support Child growth . If mom not quick introduce MPASI with the right way for children moment he enter 6 months old , growing the flower can just disturbed . Activity MP-ASI socialization to mothers for Improving the Nutritional Status of Children carried out on day Tuesday, November 22, 2022 at the Village Office Dewi Sri District sea tador . Destination beginning MPASI socialization is for give understanding to women in the village area goddess sri that so important quality nutrition given to child ages 6-24 months as MPASI because in Century it's exclusive breastfeeding just no enough Fulfill nutrition child for grow and develop optimally. Reluctantly increasing knowledge moms regarding MPASI which is very important for the golden age child in grow and develop optimally. So will many mothers who will give solids in the right way, and follow existing rules like give eat appropriate time it means given when child already ready for eat, with sufficient nutrition from various menu options and types rich food carbohydrates , proteins and fats. And all his served in circumstances hygienic and processed by the mother yourself and given in a manner responsive .

Viral.izo: A game-based learning to foster resource management skills against emerging viral attacks

This work presents Viral.izo 2.0, a casual educational game favouring world health by acting against emerging viral attacks. It extends our previous work by including three new game levels of progressive difficulty and two new minigames. In addition, we created three new variants beyond the original virus. Each variant has a specific visual design, attack behaviour (damage power and speed of spread), and visual effects. Knowing how to manage resources against the unpredictability of the virus and its variants is crucial for survival. We also developed a ranking system and new menu options to increase player engagement and game competitiveness. Moreover, we conducted new evaluations using a metric for assessment of user experience, showing that Viral.izo is capable of educating while challenging the player.

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

BackgroundPromoting plant-rich diets, i.e., diets with significantly reduced amounts of animal products, including vegan and vegetarian, is a promising strategy to help address the dual environmental and health crises that we currently face. Appealing dish names could boost interest in plant-rich dishes by attracting diners’ attention to them. In this study, a systematic approach to naming plant-rich dishes with appealing descriptors was tested with a quasi-experimental design in four workplace, self-service, buffet-style cafeterias in Chicago, Sydney, São Paulo and Singapore.MethodsThree different plant-rich dishes were tested at each site. Appealing names were generated systematically through a workshop and emphasized the dish ingredients, origin, flavor and/or the eating experience. Each test dish appeared once in a four-week menu cycle where menu options changed on a daily basis. The cycle was then repeated four times (six times in Chicago) with the total number of showings for each dish to be four (six in Chicago). The dish names alternated between basic and appealing across dish repetitions. For each dish, the food taken per plate was estimated by weighing the overall food taken and dividing it by the plate count in the cafeteria. Data was analysed as percentage change from baseline (i.e., the first showing of each dish that always had a basic name) with linear mixed effects analysis using the lme4 package in R.ResultsOverall, appealing dish names significantly increased the amount of food taken per plate by 43.9% relative to baseline compared to basic dish names (54.5% vs. 10.6% increase for appealing vs. basic names, respectively, p = .002). This increase corresponded to a 7% increase in actual grams of food taken per plate. Secondary analysis showed that the effect was site-specific to English-speaking countries only and that there was no substitution effect between plant-rich and meat dishes.ConclusionsThe study tested an approach to creating appealing dish names in a systematic way and indicates that, in some settings, appealing dish titles are a relatively easy, scalable, cost-effective strategy that the food services sector can adopt to shift food choices towards more plant-rich, sustainable ones.

Plant-based default nudges effectively increase the sustainability of catered meals on college campuses: Three randomized controlled trials

BackgroundLiterature suggests limiting consumption of animal products is key to reducing emissions and adverse planetary impacts. However, influencing dietary behavior to achieve planetary health targets remains a formidable problem.ObjectiveWe investigated the effect of changing the default meal option at catered events–from meat to plant-based–on participants' meal choices using three parallel-group, balanced, randomized controlled trials (RCT), and use these experimental results to project differences in plant-based default vs. meat default events on greenhouse gas emissions (GHGEs) (kg CO2 − eq), land use (m2), nitrogen (g N), and phosphorus (g P) footprint.MethodsData collection was performed at three catered events (n = 280) across two college campuses. The selected experimental sites used convenience sampling. Events consisted of a graduate orientation, sorority dinner, and academic conference. Eligibility of individual participants included being 18 years or older and an invitation to RSVP for an enrolled event. Participants were randomly assigned to one of two groups: the control group received a RSVP form that presented a meat meal as the default catering option; whereas the intervention group received a form that presented a plant-based meal as the default. The primary outcome of interest in each group was the proportion of participants who selected plant-based meals. To explore environmental impacts, we modeled the footprints of four hypothetical meals. Using these meals and RCT results, the impact (GHGE, land use, nitrogen, phosphorus) of two hypothetical 100-person events was calculated and compared.ResultsIn all, participants assigned to the plant-based default were 3.52 (95% CI: [2.44, 5.09]) times more likely to select plant-based meals than those assigned to the meat default. Using these results, a comparison of hypothetical events serving modeled meat-based and plant-based meals showed a reduction of up to 42.3% in GHGEs as well as similar reductions in land use (41.8%), nitrogen (38.9%), and phosphorus (42.7%).ConclusionResults demonstrated plant-based default menu options are effective, providing a low-effort, high-impact way to decrease consumption of animal products in catered events. These interventions can reduce planetary impact while maintaining participant choice.

Secondary Students' Perceptions on Learning Management System in the Midst of Covid-19 Pandemic

The breakthrough of using Learning Management System (LMS) is urgently required nowadays midst pandemic era to boost the outcome of teaching learning. Such facts proved that the provided LMS are felt to be difficult and complicated that students are discouraged to operate them. Therefore, this paper aimed at exploring students’ perceptions about the implementation of LMS used. It was sequential explanatory mixed-method research design involved 48 students from various secondary schools in Semarang as the samples. The questionnaire distributed using Google Form was then analyzed to identify their perceptions about LMS quantitatively and qualitatively. The result shows that the highest need was about the need of platform which covers a synchronous learning process (63%) and interaction between students and students, both in small groups and large groups (60%), also platform that has been equipped with facilities/menus that accommodate students in order to improve their critical thinking habits (54%). As solution, they need platform which has more interesting menu options so as to make students not to be bored in the learning process (54%), they also need simple platforms covering synchronous and asynchronous activities (54%). They even need platform which has menus where teachers can give feedback or correction on students’ work independently both in small and large groups. Therefore, the findings of this study incite the researchers to design a Hybrid Smart Learning System in order to fulfil the students’ need and build students’ metacognition.
 Keywords: Students’ perceptions, LMS, secondary schools, covid-19 pandemic

A Cross-Sectional Observational Study of Online Pre-order Systems for School Lunches in Primary Schools

ObjectivesTo explore how children (4–11 years) interact with online pre-order systems (OPS) to select school lunches. MethodsA combination of direct observation and an online questionnaire was used to examine the operation of OPS in four UK primary schools. An observation form was developed to collect data on how the menu options were displayed on the OPS, how children selected options, and the interactions between children and others when making food selections. A questionnaire was used to collect data on parent’s perspectives on their children’s school food choices and the OPS. Descriptive statistics were followed by Fisher’s exact tests to examine associations between characteristics (e.g., year group) and outcomes such as having a school lunch or who the decision-maker was. Qualitative data were analysed using a thematic approach. ResultsTwelve hours of direct observation in 24 classrooms with children aged 4–11 years (n = 682) were conducted. The food displayed on the systems differed across the systems and schools, reflecting the schools’ respective menu cycles. Most children (70%) having school lunches pre-ordered these in the classroom (the alternative was remote selection with a parent account). Differences in the food choice process related to children’s ages; older children (8–11 years) were observed to be more independent when making food selections, compared to younger children, often supported by parents or teachers. The questionnaire was completed by 125 parents and over half of the parents (54%) of children having a school lunch reported that their child was the decision-maker when choosing the menu option. Interestingly, there was a significant association between year group and who chose the lunch option from the menu (p = 0.007), with a moderate effect size. Three main themes emerged from 151 comments from parents, including those related to children’s independence when choosing lunch and parents viewing this as part of children growing up. ConclusionsObservation was invaluable in understanding the OPS and how pupils chose their meals. Given the potential expansion of these systems in schools, there is an opportunity to develop interventions to guide children towards specific or different options from the school menu. Funding SourcesPrincess Nourah Bint Abdulrahman University, KSA.

The nutritional content of the food supplied by food vendors to students in a South African university

University students often overlook the nutritional content of the food supplied by food vendors, either due to lack of knowledge or being unable to afford the variety of nutritious foods. With the relentless threat of the corona virus (Covid-19) lurking over South Africa and the ongoing search for a vaccine postulating that underlying health risks including diabetes and obesity may be an impediment in the fight of this pandemic, good nutrition is now essential. There is, therefore, a need to provide insight on food consumption and purchasing behaviours in South Africa with particular reference to the youth. Food vendors provide convenient access to affordable meals for university students. Whether the food provided is balanced or not is unknown. This study was, therefore, carried out to examine the nutritional value of the foods sold to university students by food vendors that were contracted to the four campuses of the Durban University of Technology (DUT). Utilising the qualitative approach, technical information was sourced using an observation technique and a structured menu recording sheet. Thus, data was collected by weighing the cooked and pre-cooked items individually to provide accurate nutrient assessment using an electronic food scale. Whilst this study only focused on the macronutrients, it was found that the nutritional value of foods served by these vendors was not balanced due to the fact that the top 15 meals contained more than the World Health Organisation’s (WHO) recommended fat 15-30% contributing to energy. Furthermore, the contribution of carbohydrates (CHO) was less than the recommended percentage of 55-75%. Notably, the students who consumed two or three of the top 15 meals in a day exceeded the recommended intake of fat and energy for that day revealing a high probability that university students can be overweight. This study recommends a menu improvement and a strong collaboration between the food vendors and the university’s Department of Food and Nutrition to develop healthier menu options and assist students in making informed decisions regarding their health and consumption behaviours. The main limitation of this study is that it only focussed on the macronutrients as recommended by WHO of the most popular meals, this study still provides valuable insight into student nutrition and contributes to food consumption patterns by university students. Key words: Nutrition, obesity, overweight, food vendors, university students, eating behaviours, energy, fat

Online Pre-Order Systems for School Lunches: Insights from a Cross-Sectional Study in Primary Schools.

Schools are increasingly using online pre-order systems for children to select school meals in advance. This study aimed to explore how children use and interact with these systems. Using a combination of direct observation and an online questionnaire, the operation of these systems in four UK primary schools was examined. This included how the menu options were displayed, how these were selected by children (4–11 years), and the interactions between children and others when making food selections. Where possible, most children pre-ordered their school lunch in the classroom, and differences in the food choice process among children were observed. These apparently related to children’s ages; older children (8–11 years) showed more independence when making food selections, whereas younger children were often supported by others. Most parents reported that their child was the decision maker when pre-ordering the school lunch, and the role of children in the selection of school lunches was evident. This may be accentuated by the online pre-order systems, and given the likely expansion of these systems in schools, there is an opportunity to implement interventions to influence children towards specific or different meal options from the school menu.