No abstract

The average US child consumes no vegetables and less than half a cup of fruit per day. Children that participate in school meals eat slightly more vegetables and fruit (FV) than children who do not. Given the number and types of FV available in school meals programs based on School Meals Initiative Guidance, children have the opportunity to eat many more FV at school each day. The purpose of this study was to examine what factors in a school cafeteria might explain low FV consumption. We conducted a photographic plate waste study at a SC elementary school and used ethnographic notes to document the cafeteria environment. Photos were taken of 183 trays at the time of payment and at the disposal of the uneaten portion. Photos were compared and food consumption data of FV, entrées, and a la carte items (ALC) were recorded as none, bite, ¼, ½, 3/4, or whole. Bi‐variate analysis was conducted using STATA 12. The data revealed the influence of offer versus serve and a la carte snacks in an otherwise excellent cafeteria environment. Fruits were offered while vegetables were served and the percentage of students who had at least a bite was greater for vegetables (54.1%) than fruit (31.2%). ALC negatively influenced the amount of FV children consumed (mean FV servings= 0.63 in no ALC and 0.25 in ALC, p<0.05) For new guidance on school meals to positively influence diet, other supportive policies are also needed.Grant Funding Source : RIDGE Center for Targeted Studies through the Southern Rural Development Center.