Factors in the School Cafeteria Influencing Food Choices by High School Students

Abstract

This study set three objectives: 1) to examine the perceived influence of health concerns, labeling and nutrition information, taste, cost, availability, and peers on adolescents' food choices, particularly in the school cafeteria; 2) to determine whether these factors vary by gender, grade level, or adolescents' health and weight concerns; and 3) to provide recommendations regarding promotion of low-fat foods in the school cafeteria based on factors associated with food choices. Data were collected from a school survey that assessed key influences on adolescents' food choices, including low-fat foods. Some 289 students in grades 10-12 from a senior high school in a metropolitan area served as subjects. Descriptive statistics, chi-square, and general linear models were used for analysis. Results indicated that, when choosing foods from the school cafeteria, taste and getting a lot for their money were important to most students (93.7% and 71.7%, respectively). Females, and students who thought about their health and weight more frequently when deciding what to eat, were more likely to report greater interest in labeling and nutrition information and availability of low-fat foods in the school cafeteria. Findings suggest that efforts to promote low-fat foods to adolescents need to address the taste of low-fat foods, availability of low-fat options, and point-of-purchase labeling of low-fat foods. Focusing on the value and cost of low-fat foods may offer a key strategy for promoting low-fat foods to males.

What are the key food groups to target for preventing obesity and improving nutrition in schools?

“…Clearly, the driving forces behind this are not related to health but rather to non-nutritive issues such as taste, convenience and food safety (Shannon et al, 2002). Preferences for sweet, energydense foods are well developed by the time children attend school (Drewnowski, 2000), and, if available, children will always eat fatty, sugary snack foods in preference to more nutritious options.…”

Evaluation of salt content in school meals

“…Cognition about food, diseases and nutrition is not enough when choosing foods, especially when considering young populations. Several authors have reached the conclusion that flavour is very important for food choice [53][54][55] and that young people, although aware of nutritional aspects and concerns, consider that at their age it is not imperative to make the right choices 56 , which is why proper environments are so important in facilitating choices 57 . This means that sensory characteristics of food should always be taken into consideration when developing new foods or reformulating existing ones.…”

Teenage Diet: Context and Companions Determine Eating Habits

“…Los rituales alimenticios son importantes para unir a la gente o iniciar y mantener creencias y valores culturales especialmente en las familias, por lo tanto la presencia de compañía en los momentos en que los adolescentes comen es un vehículo importante de socialización y aprendizaje. Se constituye en el espacio de comunicación con los padres o con otros miembros de la familia (28,29,50). La familia, por tanto, genera gran influencia en los comportamientos alimentarios de los adolescentes, los padres les proporcionan los alimentos y el contexto social de las comidas (51).…”

“…En esta etapa de la vida la familia constituye una gran influencia en las creencias (26), en las prácticas alimentarias, y en la selección y consumo de alimentos (23,27,28,29,30). En el contexto familiar la madre ejerce la mayor influencia (31,32,33), en gran parte porque es la encargada de comprar y preparar los alimentos (34, 35).…”