Salad Bars In Schools Research Articles

School Nutrition Personnel Perceptions of School Salad Bars before and after COVID-19.

Many schools have salad bars as a means to increase students' fruit and vegetable intake. School nutrition programs experienced drastic changes to the school food environment due to COVID-19. The aim of the current study was to understand cafeteria personnel's experiences related to salad bar implementation before the COVID-19 pandemic and in the current school environment to inform efforts to enhance salad bar sustainability. Seven elementary schools (N = 30 personnel) installed salad bars prior to COVID-19; three of these schools (n = 13 personnel) re-opened salad bars after COVID-19. Cafeteria personnel completed surveys assessing their experiences with salad bars at both time points. Satisfaction with salad bar implementation and training was high pre- and post-COVID-19. Most agreed that salad bars increased students' fruit and vegetable intake, yet had concerns about cleanliness and waste. Perceived job difficulty increased post-COVID-19 (p = 0.01), and satisfaction with student salad bar training decreased (p = 0.001). Additional staff support and greater student training were needed post-COVID-19. Overall, salad bars were viewed favorably; however, more challenges and lower satisfaction were reported following COVID-19. Increasing support for cafeteria personnel is needed for salad bar sustainability and improving the school food environment.

Salad bars and energy intake in Virginia elementary schools with free meals

School salad bars are widely promoted as a means to increase adherence to National School Lunch Program (NSLP) nutrition mandates. Yet it is unknown how salad bars or fruit and vegetable (F&V) intake relates to energy intake within the NSLP, or if F&Vs displace energy from other sources. This relation is particularly important to understand among children from minoritized backgrounds, who are at high risk of obesity and food insecurity, and the most likely to be impacted by school food policies, given their reliance on school meals. This study purpose was to evaluate if school salad bars and F&V intake are associated with lower lunch energy intake. Energy intake in Virginia elementary schools with and without salad bars, and associations between F&V energy and other energy sources, were examined. Cross-sectional plate waste assessments were conducted in matched school pairs (3 with, 3 without salad bars; N = 1,102 students; >90% Black and Latinx; 100% free meals). Two-level hierarchical models assessed group differences in energy intake and the proportion of energy from each meal component. Mean total lunch energy intake was 304 ± 157 kcal (salad bar); 269 ± 152 kcal (no salad bar). Students in salad bar schools consumed more energy from vegetables (+11 kcal; P < .001). Energy intake patterns were inconsistent across pairs. F&V energy was not associated with non-F&V energy (F = 1.04, P = .31). Findings do not suggest that salad bars were associated with lower energy intake. Evidence was inconsistent regarding F&V displacement of other lunch calories.Further research regarding F&V, salad bars, and energy intake is needed.

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Design and rationale for evaluating salad bars and students' fruit and vegetable consumption: A cluster randomized factorial trial with objective assessments

Building healthy fruit and vegetable (FV) consumption habits early in life is critical for primary prevention. However, U.S. youth do not come close to meeting national recommendations for FV intake. School-lunch salad bars are one of the most heavily promoted ways to meet FV guidelines. Contrary to popular belief, no rigorous randomized trials have examined whether salad bars increase students' FV consumption. This paper describes the design and rationale of a federally funded trial to evaluate whether introducing salad bars in elementary, middle, and high schools affects students' FV consumption and waste during lunch. A cluster factorial randomized trial will test new salad bars against waitlist controls, with and without an additional marketing intervention (N = 36 schools, N = 6804 students: n = 12 elementary, n = 12 middle and n = 12 high schools). Objective plate waste measurements of individual student's selection of FVs, consumption, and waste will be conducted using digital scales. Primary aim includes comparing FV consumption in schools without salad bars to those with new salad bars by grade level. Secondary aims include: a) whether FV marketing impacts the success of salad bars for FV consumption; b) whether salad bars differentially result in more FV waste compared to traditional serving methods; c) cost-benefit of using salad bars for consumption over traditional serving methods. When complete, this study stands to be one of the most definitive on the effectiveness of salad bars and contextual factors impacting their success. Findings will provide evidence for how to best spend limited federal dollars to improve FV intake in schools.Trial registration: ClinicalTrials.gov Identifier: NCT03283033 (date of registration: 9/14/2017).

Cafeteria Personnel Responses to Culinary Training and School Salad Bars

Cafeteria Personnel Responses to Culinary Training and School Salad Bars

School-Level Practices and Perceptions Associated With Salad Bars in Schools.

Salad bars are placed in schools to promote fruit and vegetable consumption among students. This study assessed differences in school nutrition practices and perceptions in schools with and without salad bars. Cross-sectional surveys were completed by school nutrition managers (N = 648) in Arizona schools participating in the National School Lunch Program during 2013-2014. Mixed general estimating equation binomial regressions assessed factors related to having a salad bar after mutually adjusting for clustering within districts, school level, free/reduced rate, and respondents' time in current position. On average, 61% of schools reported having a salad bar. After adjustment, school nutrition managers were significantly more likely to report having a salad bar if they served lunch by grade level (vs mixed grades), had a full-service kitchen, and their personal perception of salad bars was positive; schools were less likely to have a salad bar if menu and food service decisions were made at the school level. Several school-level nutrition practices and perceptions were associated with having a salad bar in schools. Enhancement of these factors may facilitate having salad bars in schools.

Reliability and Validity of Digital Imagery Methodology for Measuring Starting Portions and Plate Waste from School Salad Bars

BackgroundScientifically sound methods for investigating dietary consumption patterns from self-serve salad bars are needed to inform school policies and programs. ObjectiveTo examine the reliability and validity of digital imagery for determining starting portions and plate waste of self-serve salad bar vegetables (which have variable starting portions) compared with manual weights. Design/methodsIn a laboratory setting, 30 mock salads with 73 vegetables were made, and consumption was simulated. Each component (initial and removed portion) was weighed; photographs of weighed reference portions and pre- and post-consumption mock salads were taken. Seven trained independent raters visually assessed images to estimate starting portions to the nearest ¼ cup and percentage consumed in 20% increments. These values were converted to grams for comparison with weighed values. Statistical analysesIntraclass correlations between weighed and digital imagery–assessed portions and plate waste were used to assess interrater reliability and validity. Pearson’s correlations between weights and digital imagery assessments were also examined. Paired samples t tests were used to evaluate mean differences (in grams) between digital imagery–assessed portions and measured weights. ResultsInterrater reliabilities were excellent for starting portions and plate waste with digital imagery. For accuracy, intraclass correlations were moderate, with lower accuracy for determining starting portions of leafy greens compared with other vegetables. However, accuracy of digital imagery–assessed plate waste was excellent. Digital imagery assessments were not significantly different from measured weights for estimating overall vegetable starting portions or waste; however, digital imagery assessments slightly underestimated starting portions (by 3.5 g) and waste (by 2.1 g) of leafy greens. ConclusionsThis investigation provides preliminary support for use of digital imagery in estimating starting portions and plate waste from school salad bars. Results might inform methods used in empirical investigations of dietary intake in schools with self-serve salad bars.

Prevalence of and Differences in Salad Bar Implementation in Rural Versus Urban Arizona Schools

BackgroundRural children consume more calories per day on average than urban children, and they are less likely to consume fruit. Self-service salad bars have been proposed as an effective approach to better meet the National School Lunch Program’s fruit and vegetable recommendations. No studies have examined how rural and urban schools differ in the implementation of school salad bars. ObjectiveTo compare the prevalence of school-lunch salad bars and differences in implementation between urban and rural Arizona schools. DesignSecondary analysis of a cross-sectional web-based survey. Participants/settingSchool nutrition managers (N=596) in the state of Arizona. Main outcomes measuredNational Center for Education Statistics locale codes defined rural and urban classifications. Barriers to salad bar implementation were examined among schools that have never had, once had, and currently have a school salad bar. Promotional practices were examined among schools that once had and currently have a school salad bar. Statistical analyses performedGeneralized estimating equation models were used to compare urban and rural differences in presence and implementation of salad bars, adjusting for school-level demographics and the clustering of schools within districts. ResultsAfter adjustment, the prevalence of salad bars did not differ between urban and rural schools (46.9%±4.3% vs 46.8%±8.5%, respectively). Rural schools without salad bars more often reported perceived food waste and cost of produce as barriers to implementing salad bars, and funding was a necessary resource for offering a salad bar in the future, as compared with urban schools (P<0.05). No other geographic differences were observed in reported salad bar promotion, challenges, or resources among schools that currently have or once had a salad bar. ConclusionsAfter adjustment, salad bar prevalence, implementation practices, and concerns are similar across geographic settings. Future research is needed to investigate methods to address cost and food waste concerns in rural areas.

Salad bar selection patterns of elementary school children

From the perspective of child-focused nutrition research, the analysis of the school cafeteria culture and environment is critical. Most children eat at least one meal at school per school day, thus elementary schools are a good setting for influencing the early development of healthy eating habits. The salad bar in particular has gained attention as a means of increasing fruit and vegetable consumption. The purpose of the present study was to provide insight about the types of items children choose or do not choose from the salad bar. Our aims were to document elementary school children's food selection patterns by examining photographs of 2903 cafeteria trays. Our results show students in this study took very few items – and a substantial number did not take any at all. We examined three factors, gender, grade, and item placement, in relation to food selection. Gender was the most significant factor, with girls being more likely to choose both fruits and vegetables. Students in lower grades were more likely to select vegetables and to choose more of them. Finally, item placement did not affect choice. Our findings lead us to suggest the importance of integrating information about fruits and vegetables into the school curriculum and that schools strongly consider which items to offer because our results indicate children consistently do not choose certain items and probably do not conceive of them in the context of the adult concept of a salad. Finally, because a child's choice of food is not always a simple act we suggest ethnographic research on how children perceive and use salad bars would provide important insight into the value of retaining or expanding salad bars in elementary schools.

Prevalence and Implementation Practices of School Salad Bars Across Grade Levels.

To assess the prevalence of school salad bars in Arizona and to describe common practices of salad bar use among school nutrition managers across grade level. Cross-sectional web-based surveys. School nutrition managers from elementary, middle, high, and K-12 schools (N = 648). Prevalence of salad bars; implementation practices such as years with salad bar, salad bar type, location, monitor, and reimbursement practices; and food-related components of salad bars including frequency of items, popular items, and sources of food. Descriptive analyses were conducted including Fisher exact test, analysis of variance, and the Kruskal-Wallis test comparing practices across grade level (elementary, middle, high, and K-12 schools). Overall, 61.1% of respondents had a salad bar; there were significant differences in the prevalence across grade level: elementary, middle, high, and K-12 schools had prevalence of 67.3%, 75.0%, 45.5%, and 51.1%, respectively ( P < .001). We observed significant differences in the implementation and food-related components of salad bars across grade levels including type, salad bar location, sources of food, and frequency of serving cut vegetables. This study provides insights on the prevalence of salad bars and is the first to report on implementation practices of school salad bars. These results may also guide the development of interventions for nutrition educators to use for the promotion fruit and vegetable consumption via school salad bars.

Youth Access to School Salad Bars in the United States-2011 to 2014.

To examine differences in students' access to school salad bars across sociodemographic groups and changes in availability over time. Nonexperimental. Nationally representative 2011 and 2014 YouthStyles surveys. A total of 833 (2011) and 994 (2014) US youth aged 12 to 17 years. Youth-reported availability of school salad bars. Multivariable logistic regression models were used to assess differences in school salad bar availability by sociodemographics and changes in availability from 2011 to 2014. Youth-reported salad bar availability differed by age in 2011 and race/ethnicity in 2014, but not by sex, income, metropolitan residence, or region in either year. Salad bars were reported by 62% of youth in 2011 and 67% in 2014; the increase was not statistically significant ( P = .07). Significant increases from 2011 to 2014 were noted among youth aged 12 to 14 years (56%-69%; P < .01), youth of non-Hispanic other races (60%-85%; P < .01), and youth in the Midwest (58%-72%; P = .01). These results suggest that youth-reported access to school salad bars does not differ significantly across most sociodemographic groups. Although overall salad bar availability did not increase significantly from 2011 to 2014, some increases were observed among subgroups. Continued efforts to promote school salad bars through initiatives such as Let's Move Salad Bars to Schools could help increase access for the nearly one-third of US youth reporting no access.

School Resources and Engagement in Technical Assistance Programs Is Associated with Higher Prevalence of Salad Bars in Elementary School Lunches in the United States

BackgroundSalad bars have been promoted as a strategy for increasing fruit and vegetable consumption in schools. ObjectiveTo examine school-level resources and programs associated with the presence of salad bars in elementary schools and to assess whether there were differential changes in salad bar prevalence based on school-level resources and programs before and after the new US Department of Agriculture schools meals standards were proposed (January 2011) and implemented (July 2012). DesignRepeated cross-sectional design. Data were collected annually between 2006-2007 and 2013. SettingNationally representative sample of 3,956 elementary schools participating in the National School Lunch Program. School personnel (ie, administrators and foodservice staff) provided data using a mail-back survey. MeasuresPresence of salad bars in school was the primary outcome variable. School-level programs and resources were investigated as independent variables. Statistical analysisWeighted logistic regression analyses examined associations between dependent and independent variables controlling for school demographic characteristics. ResultsPrevalence of salad bars increased significantly from 17.1% in 2006-2007 to 29.6% in 2012-2013. The prevalence of salad bars was significantly higher among schools that participated in the Team Nutrition program (odds ratio [OR] 1.37, 95% CI 1.10 to 1.70), the Fresh Fruit and Vegetable Program (OR 1.48, 95% CI 1.13 to 1.95), a Farm to School program (OR 1.77, 95% CI 1.36 to 2.33), and where school meals were provided by a foodservice management company (OR 1.46, 95% CI 1.08 to 1.97). No association was found for schools with full-service kitchen, school gardens, those offering nutrition education, or those with dietitians/nutritionists on staff. ConclusionsPrevalence of salad bars increased significantly after the US Department of Agriculture school meal guidelines were proposed and implemented. It is likely that schools are using salad bars to offer a variety of fruits and vegetables to students, and schools with greater numbers of school-level resources and programs are better positioned for having salad bars.

Lunchroom environmental factors related to having school salad bars: Prevalence and findings from a state‐wide survey in Arizona

ObjectiveTo assess the prevalence of and factors related having salad bars in Arizona K‐12 schools.MethodsSchool nutrition managers (n=653; 72% response rate) completed a 71‐item web‐based survey assessing prevalence and predictors of school salad bars in Arizona from March‐October, 2014. Logistic regression examined associations between having a salad bar and factors such as respondents' years in current position, time available for lunch, mixed versus single grade lunch periods, the number of lunch periods per day, recess/free recreation time at lunch, and having a registered dietitian (RD) on staff.ResultsThe prevalence of salad bars in Arizona schools was 62.0%; 27.4% of schools never had salad bars, with 10.6% once having had salad bars. Schools that served lunches to single grades during a lunch period were 47% more likely to have salad bars compared to schools that served lunches to multiple grades each period (p&lt;0.001). The odds of having a salad bar were 89% greater if schools had recess/recreation time at lunch (p=0.002) and 2.87 times greater if a RD was on staff full or part‐time (p&lt;0.001). No statistically significant differences were observed in the schools that had salad bars and respondents' years in their position (mean=6.4±6.0 years) or the time available for students to eat lunch (mean=31.8±19.6min).ConclusionThe prevalence of salad bars was relatively high in Arizona. Certain factors such as having a RD on staff and having recess/recreation time at lunch were related to having a salad bar, indicating that administrative support of health‐related practices that create a more healthful environment may promote higher implementation of salad bars.

Cafeteria Managers' Perceptions and Promotion of School Salad Bars

ObjectiveTo examine cafeteria managers' perceptions of and promotion of salad bars. School salad bars are encouraged by USDA as one of the most effective means to meet the new school meal guidelines. However, little is known about prevalence and implementation of school salad bar promotion strategies.MethodsCafeteria Managers (n=653; 72% response rate) completed a 71‐item web‐based cross‐sectional survey on correlates of salad bars during 2014. Several multivariable logistic regression models examined the association between nutrition managers' personal perceptions of salad bars (positive vs. negative) and promotional efforts (7 types) related to salad bars, adjusting for school grade level and number of years respondent spent in current position. Only schools with salad bars were included in the analysis (n=310).ResultsThe majority of cafeteria managers viewed salad bars positively (58.2%). There was wide variability in salad bar promotion type, with self‐reported prevalence in sampled schools ranging from 1.9‐33.2%. Positive perceptions of salad bars were related to use of: posters (OR=2.7; p‐value&lt;0.001), morning announcements/promotions (OR=2.04; p‐value=0.025), classroom education (OR=2.8; p‐value=0.004), fruit/vegetable of the day (OR=1.97; p‐value=0.031) and matched salad bar to entrée items (OR=2.42; p‐value=0.001). No significant associations were observed between perceptions of salad bars and changing tray color or school website promotions.ConclusionsSchool nutrition managers' perceptions appear important for promoting salad bar use. Future research should examine ways to improve cafeteria staff's perceptions of salad bars. More research is needed on how salad bar promotion impacts consumption of healthy items.

Use of Salad Bars in Schools to Increase Fruit and Vegetable Consumption: Where’s the Evidence?

Use of Salad Bars in Schools to Increase Fruit and Vegetable Consumption: Where’s the Evidence?

A University–School Collaboration to Enhance Healthy Choices Among Children

One factor contributing to the childhood obesity epidemic is easy access to foods with high fat content available in public schools. After several years of advocacy efforts conducted by a city-wide coalition, the public schools system in an urban Midwestern city introduced fresh salad bars for lunch in three schools. Researchers have argued, however, that the introduction of salad bars in schools, without nutrition education, is not enough to produce changes in eating patterns. In this study, researchers used a target and control school to evaluate the impact of a 5-month nutrition education program. The results indicated that once the nutrition education program was implemented, the number of children consuming salad entrees and salad items doubled and quadrupled respectively, and knowledge about fruits and vegetables increased. Implications for community researchers interested in addressing childhood obesity are discussed.

Salad Bars in Schools

Salad Bars in Schools

Let's move salad bars to schools: a public-private partnership to increase student fruit and vegetable consumption.

Few school-age youth consume the recommended amounts of fruits and vegetables, and increasing fruit and vegetable intake in children and adolescents is an important public health goal to maintain long-term good health and to decrease risk of chronic disease and obesity. School salad bars are an important tool to promote fruit and vegetable consumption among schoolchildren. Studies show that introduction of school salad bars increases the amount and variety of fruits and vegetables consumed by children in schools. However, many schools cannot afford the capital investment in the salad bar equipment. In 2010, the National Fruit & Vegetable Alliance (NFVA), United Fresh Produce Association Foundation, the Food Family Farming Foundation, and Whole Foods Market launched Let’s Move Salad Bars to Schools (LMSB2S) in support of First Lady Michelle Obama’s Let’s Move! initiative. The goal of LMSB2S is to place 6000 salad bars in schools over 3 years. As of June, 2012, over 1400 new salad bar units have been delivered to schools across the United States, increasing access to fruits and vegetables for over 700,000 students. Any K through 12 school district participating in the National School Lunch Program is eligible to submit an application at www.saladbars2schools. org/. Requests for salad bar units ($2625 each unit) are fulfilled through grassroots fund raising in the school community and through funds raised by the LMSB2S partners from corporate and foundation sources. LMSB2S is a model for coalition-building across many government, nonprofit, and industry partners to address a major public health challenge.

The Impact of a Multicomponent School-based Program on Fruit and Vegetable Selection from School Salad Bars among K-6 Grade Students

To examine the effect of a multicomponent school-based program, known as Harvest of the Month (HOTM), on fruit and vegetable selection by using visual observation data.