principles to increase healthy choices made by students during lunch. This was accomplished by involving students in intervention activities and encouraging communication between students and food service staff (FSS) through communication training and planned interactions. Target Audience: Students, food services directors, and FSS from six middle schools participated in this intervention. Theory, Prior Research, Rationale: This project was based on behavioral economics and grounded in prior work conducted with high school students. Description: This intervention consisted of two components: changes to the lunchroom and communication training for FSS. Students worked with food service staff throughout the year to identify and implement changes to their lunchroom. Training was provided to FSS through webinars, and visual materials were distributed that encouraged positive communication with students at the service line. Evaluation: The evaluation of this project included a lunchroom assessment tool, online surveys with parents, students, and staff, food production records, and indepth interviews with food service directors. Assessment tool scores, online surveys, the number of servings of fruits, vegetables, and milk varieties were compared pre and post intervention. Interviews were audio recorded, transcribed, and coded for relevant themes. Conclusions and Implications:The intervention implemented low/no cost changes and encouraged positive communication between FSS and students to promote healthy food choices. Five schools improved their scores on the assessment tool. Food production record data indicated that servings of fruit (n = 2), vegetables (n = 3), and milk (n = 4) increased following the intervention. Response to the project from food service directors was positive, as they noted improved communication and relationships with their students as a result of the project. No changes were seen in comparison of surveys that indicated an intervention effect. Lunchroom interventions should include students to identify changes and more importantly focus on increasing student interaction with staff. Funding: USDA Team Nutrition.Objective: To evaluate the long-term impact of the Child Health Assessment in the Pacific Undergraduate Summer Fellowship Program (CHAP) on alumni educational and career goals.

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