Nutrition information at point of selection affects food chosen by high school students
2005
Conklin, Martha T. | Cranage, David A. | Lambert, Carolyn U.
Objective The objective of this study was to determine whether high school students change their food choices based solely on the availability of nutrition information posted at the point of selection (POS). Methods Four school foodservice directors from rural, suburban, and urban districts participated in the study. At the opening of the school year, high school nutrition programs were conducted as usual for six weeks or once through the fall menu cycle, and then nutrition information for entrees was posted at the POS. Food production and sales data were collected before and during the intervention period for comparison using analysis of variance (ANOVA). Results Students from Ninth Grade through Twelfth Grade from six schools were involved in the study. Supplying nutrition information seemed to influence food selection as students’ choice for more healthful entrees increased. Differences were slight to moderate. For example, in each intervention school, the number of servings of pepperoni pizza dropped significantly (p < 0.05), and the number of cheese pizza servings increased significantly (p < 0.05). This trend was evident in other food selections as well. Students seemed to be most affected in their decision-making by the number of calories and fat grams. Application to Child Nutrition Professionals School foodservice directors can use the results of this study to evaluate the cost-effectiveness of fostering informed choice by changing the food environment at the serving line. Posting information on nutrient content of food where students make their food selections seems to be a subtle form of effective nutrition education.
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