Influence of School Architecture and Design on Healthy Eating: A Review of the Evidence

Frerichs, Leah; Brittin, Jeri; Sorensen, Dina; Trowbridge, Matthew; Yaroch, Amy L.; Siahpush, Mohammad; Tibbits, Melissa; Huang, Terry T.‐K.

doi:10.2105/ajph.2014.302453

Cited by 37 publications

(43 citation statements)

References 139 publications

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“…Only three of the 16 sites we visited had integrated ecoliteracy programs in place and only three sites had parent volunteers. We did observe positive student response to school food at all three sites with fully integrated ecoliteracy programs, and only one had a cooking kitchen, which is consistent with findings that garden programs positively influence student eating behavior . But none of the four high‐need sites with cooking kitchens had ecoliteracy programs and most students still ate at least some of their meal.…”

Section: Discussionsupporting

confidence: 86%

Investing in Public School Kitchens and Equipment as a Pathway to Healthy Eating and Equitable Access to Healthy Food

O'Neill

Mujahid

Hutson

et al. 2020

Journal of School Health

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BACKGROUND:We gathered baseline data about student need of healthy, free school food, and if current school meal programming serves students in need of healthy free school food, in anticipation of the completion of a district-wide kitchen infrastructure and educational farm project in a high-poverty urban school district. METHODS:We used mixed methods to assess student hunger, whether the school meal program met student needs, and to determine associations between presence of a cooking kitchen and perceptions of healthy food. Participants included 72 staff, 143 parents, and 6437 K-5 students in the qualitative component, and 9078 parents and 1693 staff in the quantitative component. RESULTS:Staff participants stated packaging and reheating food influenced student consumption. During observations, students at seven of nine high poverty sites with packaged reheated food did not eat school meals, but this was not true at four out of four high-poverty sites with unpackaged fresh food. Parents (OR = 1.17, 95% CI 1.00-1.39) and staff (OR = 1.58, 95% CI 1.15-2.17) from schools with a cooking kitchen were more likely to perceive school lunch as healthy in adjusted models. CONCLUSIONS:Food preparation and presentation appears to influence student consumption of school food and adult perception of school meal quality. Citation: O'Neill M, Mujahid M, Hutson M, Fukutome A, Robichaud R, Lopez J. Investing in public school kitchens and equipment as a pathway to healthy eating and equitable access to healthy food.

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Section: Discussionsupporting

confidence: 86%

Investing in Public School Kitchens and Equipment as a Pathway to Healthy Eating and Equitable Access to Healthy Food

O'Neill

Mujahid

Hutson

et al. 2020

Journal of School Health

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“…The same review showed inconclusive results on interventions involving changing the size of plates and cutlery. A review of 16 studies in school settings indicated that increasing accessibility to healthy foods, or decreasing accessibility to unhealthy foods, increased dietary behaviours, as measured by plate waste analysis, self-reports, and sales numbers (Frerichs et al, 2015). A fourth narrative review demonstrated that although nudging interventions focusing on one specific aspect (e.g.…”

Section: Physical Environmentmentioning

confidence: 99%

Healthy diet: Health impact, prevalence, correlates, and interventions

Ridder

Kroese

Evers

et al. 2017

Psychology & Health

230

146

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Objective: To discuss healthy diet from a psychological perspective by considering definitions of healthy diet in terms of consumer understanding; the health effects of specific dietary elements in terms of overweight and (chronic) illness; the prevalence of healthy diet; the psychological and environmental determinants of healthy diet; and the psychological interventions that have been designed to promote healthy diet. Design: A systematic review of the psychological literature on healthy diet. Results: Our findings suggest that consumers have a relatively poor understanding of a healthy diet. The literature also demonstrates that there is poor evidence on the health protective effects of single foods or nutrients. We further show that low SES is the single consistent risk factor for not adhering to a healthy diet. Our review of the literature on determinants demonstrates that intentions, habits, self-regulatory skills, and the social and physical environment are the most important determinants of a healthy diet, which are in turn amenable to change by intervention strategies with varying levels of effectiveness. Educational interventions generally show a limited effect on practising a healthy diet whereas interventions targeting habitual behaviour and/or the physical environment seem more promising. Conclusions: In view of the large number of people who are concerned about their diets and make attempts to change their dietary patterns, we conclude that it is crucial to gain a better understanding of both the automatic and environmental influences that are responsible for people not acting upon their good intentions for diet change.

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“…Hu (unpublished) also concluded from nine experimental studies that the findings are inconsistent for different types of nudges although altering the availability of food presence seemed to be an effective way to change food behaviour. Similarly, Frerichs et al 15 report mixed findings from cross-sectional studies on nudging as opposed to longitudinal and experimental studies, and Nornberg et al 16 concluded from their review of 12 studies that the results regarding the effects of nudging on vegetable intake in the school setting were inconclusive, with a majority of studies showing a weak or moderate quality.…”

Section: Introductionmentioning

confidence: 99%

A systematic review and meta-analysis of the effectiveness of nudging to increase fruit and vegetable choice

Broers

Breucker

Broucke

et al. 2017

European Journal of Public Health

164

114

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BACKGROUND: Nudging refers to interventions that organize the choice architecture in order to alter people's behaviour in a predictable way without forbidding any options or significantly changing their economic incentives. As a strategy to encourage healthy behaviour, nudging can serve as a complement to health education. However, the empirical evidence regarding the effectiveness of nudging as a way to influence food choice remains contradictory. To address this issue, a systematic review and meta-analysis was conducted to test the effects of nudging to encourage people to select more fruit and vegetables. METHODS: A systematic literature search was performed on PubMed, Medline, PsycInfo, Cochrane library, Scopus and Google Scholar. After quality assessment, 20 articles (23 studies) were retained for narrative synthesis. Twelve articles (14 studies) contained enough information to calculate effect-sizes for meta-analysis using Comprehensive Meta-analysis software. RESULTS: The meta...

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Influence of School Architecture and Design on Healthy Eating: A Review of the Evidence

Cited by 37 publications

References 139 publications

Investing in Public School Kitchens and Equipment as a Pathway to Healthy Eating and Equitable Access to Healthy Food

Investing in Public School Kitchens and Equipment as a Pathway to Healthy Eating and Equitable Access to Healthy Food

Healthy diet: Health impact, prevalence, correlates, and interventions

A systematic review and meta-analysis of the effectiveness of nudging to increase fruit and vegetable choice

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