Food Trying and Liking Related to Grade Level and Meal Participation

Abstract

School-based child nutrition programs provide students with meals and snacks that align with guidelines for a healthy eating pattern. However, participation is not universal, and research on the determinants of food selection is needed to improve school nutrition practices and policies. The purpose of this study was to examine the relationships between grade level (i.e., grade school, middle school, or high school) as well as meal participation category (i.e., only breakfast, only lunch, or both) and food trying and liking in a large urban school district. Outcomes were measured using an online survey completed by students from 2nd through 12th grade (n = 21,540). Breakfast and lunch item liking scores were higher among the grade school and middle school students than among the high school students. Breakfast and lunch liking scores were also higher among those who participated in both breakfast and lunch as opposed to those who only participated in one meal. Food item liking scores were positively correlated with the percentage of students who had tried the particular foods (r = 0.52, p < 0.001), and the number of foods tried was dependent on both grade level and meal participation category (F(4, 21,531) = 10.994, p < 0.001). In this survey of students, both grade level and meal participation category were found to be related to the liking of foods, while foods that were tried more often tended to be liked more. Future studies should consider grade level and meal participation when exploring student preferences. School nutrition programs should also consider these factors when assessing satisfaction.

The Effects of Potato Presentation on Vegetable Intake in School-Aged Children: A Cross-Over Study

“…It is plausible to suggest that the preference for shaped potato faces, which are more familiar and commonly served in school cafeteria lunches, contributed to their higher acceptance compared to the less-familiar seasoned diced potatoes. Exploring this aspect, particularly considering the reluctance of younger children to try new foods, could be an interesting avenue for future research [52,53].…”

The Nutritional Adequacy and Diet Quality of Vegetarian Menu Substitutions in Urban Kansas Childcare Centers

“…Over the last 40 years, cheese consumption in the U.S. has more than doubled [ 39 ]. Although the underlying reasons for the extensive use of cheese as a meat alternative are unknown, consumer preferences, such as the apparent popularity of cheese [ 10 , 39 ], likely play a role. Other factors potentially contributing to the heavy use of cheese include: (a) the prevalence of peanut allergies [ 40 ], which has prompted many centers to stop using peanut butter as a meat alternative, (b) food storage space limitations [ 18 ], which may deter childcare centers from purchasing meat alternative items such as soy products and pulses that they would otherwise not have on hand, (c) menu planning completed without the oversight of a nutrition professional [ 11 , 16 , 17 , 18 ], and (d) the potential confusion created by the unclear manner in which pulses have been grouped with various food groups (e.g., vegetables and meat alternatives) in the DGA [ 41 ].…”

“…With parents’ interest in vegetarianism appearing to grow, requests for vegetarian options will likely become increasingly common for foodservice operations that serve children. Indeed, middle school foodservice staff perceived vegetarianism as influencing students’ food choices at school [ 9 ], and within one U.S. school district, one meatless lunch option, the yogurt and cheese kit, was found to be the most liked lunch option served [ 10 ]. While research regarding vegetarian meals within child nutrition programs is scarce, 60% of the childcare centers in our recent survey provided vegetarian alternative meals on a weekly basis [ 11 ].…”