Food Consumption in Schools: Methods to Increase Fruit and Vegetable Consumption

Transcription

1 No. 33 Food Consumption in Schools: Methods to Increase Fruit and Vegetable Consumption By Brianne Squires February 7, 2014 NDFS 445

2 INTRODUCTION American children are purchasing school lunches more frequently than before, whether because of parents who do not have time to pack lunches, government funded meal plans, or child preference (1). This increase in school-bought lunches is important to assess when evaluating the health of school meals. As childhood obesity increases, food service managers must pay more attention to the quality and balance of meals in hopes of combating this trend. Food service managers should also consider the nutritional value of meals to ensure students are getting enough fruits and vegetables, and are consuming them when provided. To accomplish this, food service managers must evaluate what children are eating in school lunches, identify various methods of increasing fruit and vegetable intake, and discuss child compliance to healthy changes in provided meals for the general use of a school district foodservice manager. FOOD CONSUMPTION IN SCHOOLS Nutrition plays a major role in mental and physical development in children, so it is important that foods provided in school lunches adequately meet nutritional needs to promote healthy habits, growth and progression. To determine if needs are being met, it is important to assess school cafeterias to see what is being offered to children. For example, one method being used is the School Cafeteria Nutrition Assessment (SCNA), which looks at monthly menus and measures the availability of fruit, vegetables, main dishes, desserts, beverages, and information on ways these foods are prepared (2). This technique allows a quick and comprehensive way for foodservice managers and school health professionals to evaluate the health of foods provided. After examining what is offered to students, it is important to look at consumption patterns and preferences in school lunches. Condon and Crepinski (1) found that a significant amount of

3 school systems are providing children with low-fat milk options, fruit or 100% juice, and vegetables along with typical main entrées, desserts and snack items. Students were more likely to consume starchy vegetables over dark leafy greens or legumes. Those who participate in government mandated school lunch program, like the National School Lunch Program, are more likely to consume more fruits and vegetables over sweets and snack items (1). Although many programs offer ample healthy options, consumption by students does not always demonstrate nutritious choices. For example, schools provide a variety of starchy and non-starchy vegetables to children. As previously mentioned, students tend to choose the starchy vegetables as opposed to the dark, green, leafy vegetables. Many students ignore vegetables all together, unless mixed into combination type dishes (1). Foodservice managers and schools should work together to evaluate child consumption habits to know how to best increase eating of fruits and vegetables in school systems. METHODS OF INCREASING FRUIT AND VEGETABLE CONSUMPTION In order to increase consumption of healthy foods in school lunches, foodservice managers must evaluate the quality of lunch programs and assess alternate methods if success is not seen. Many programs offer healthy food options that encourage the consumption of MyPlate balanced meals. School Programs Reasearch demonstrates that some school food programs are successful, while others are not. The US Department of Agriculture's Fresh Fruit and Vegetable Program (FFVP), for example, provide fruits and vegetables as snacks outside of lunches for children from low income families (3). This program increases the availability of fruits and vegetables to children who may not be receiving them at home, and could possibly affect the eating environment in

4 schools. If more students begin to eat fruit and vegetables at lunch, other children may follow that example. Other programs, however, have not enjoyed as much success and should be judged by foodservice managers to decide further action. One such program in the UK, the Food Dudes program, demonstrates increases in fruit and vegetable consumption for children after three months, but these changes are not sustained longer than a year (4). Although programs may be helpful in controlling food intake, not all are beneficial to children in schools other methods to increase fruit and vegetable consumption should be assessed. Preference and Participation Methods Other than programs initiated in school foodservice systems, methods using child participation and preference may significantly increase fruit and vegetable consumption. Rewards based intervention, where students receive small rewards for eating fruits and vegetables at school, increase fruit and vegetable consumption significantly in tested schools. However, there is evidence indicating that these reward based increases in fruit and vegetable intake declined after six months (5). These schools also see a rise in fruit and vegetable consumption when important people, school teachers, peers or heroes are portrayed eating healthy foods (6,7). This uses example as a means to increase intake of nutritious items at lunchtime. Other methods that have potential for success in schools are nutrition education, school gardens, special activities to encourage healthy eating, and parental participation, though further research should be performed (8). Another way to increase fruit and vegetable consumption is to examine children s food preferences. Foodservice managers and schools should work together to evaluate food presentation, cooking methods and menu options preferred by children.

5 CHILD COMPLIANCE TO CHANGE Despite foodservice manager attempts to provide fruits and vegetables to students, the lack of interest in healthy foods hinders the success of efforts made by schools. Although children may demonstrate an initial interest in eating healthy, consumption changes are not sustained over a substantial period of time (4). This can be attributed to lack of interest, poor quality of food, or menu sameness that is common in school menus. Another problem, however, may be attributed to a lack of knowledge in school-aged children that hampers the ability to make good food choices or see the importance in these decisions. Some children do not understand the food pyramid or the newest MyPlate layout, so children do not deem nutrition important (9). Foodservice managers may want to consider teaching opportunities to increase children s understanding of nutritious choices, relevance of healthy eating, and compliance for long-term changes in behavior. CONCLUSION Fruit and vegetable consumption is important to promote healthy eating habits in children and largely influenced by foods provided in school lunch services. Because of this, it is important the foodservice managers are aware of the current nutritious quality of meals provided by school districts, as well as the common consumption choices made by students. This information will allow managers to evaluate if there is a need to implement the use of lunch programs or other researched methods. Once any changes, if needed, are made, foodservice personnel must decided if children s compliance and satisfaction are indicative of progress and potential success.

6 REFERENCES (1) Condon EM, Crepinsek MK, Fox Mk. School meals: Types of foods offered to and consumed by children at lunch and breakfast. J Am Diet Assoc. 2009;109:S67-S78. (2) Krukowski RA, Philyaw Perez AG, Bursac Z, et al. Development and evaluation of the school cafeteria nutrition assessment measures. J Sch Health. 2011;81: (3) Ohri-Vachaspati P, Turner L, Chaloupka FJ. Fresh Fruit and Vegetable Program participation in elementary schools in the United States and availability of fruits and vegetables in school lunch meals. J Acad Nutr Diet. 2012;112: (4) Upton D, Upton P, Taylor C. Increasing children s lunchtime consumption of fruit and vegetables: An evaluation of the Food Dudes programme. Public Health Nutr. 2013;16: (5) Hendy HM, Williams KE, Carmise TS. Kid s Choice school lunch program increases children s fruit and vegetable acceptance. Appetite. 2005;45: (6) Horne PJ, Tapper K, Lowe CF, Hardman CA, Jackson MC, Woolner J. Increasing children s fruit and vegetable consumption: A peer modeling and rewards-based intervention. Eur J Clin Nutr. 2004;58: (7) Perikkou A, Gavrieli A, Kougioufa MM, Tzirkali M, Yannakoulia M. A novel approach for increasing fruit consumption in children. J Acad Nutr Diet. 2013;113: (8) Wijesinha-Bettoni R, Orito A, Lowik M, Mclean C, Muehlhoff E. Increasing fruit and vegetable consumption among schoolchildren: Efforts in middle-income countries. Food Nutr Bull. 2013;34: (9) Gornicka M, Wiszniewska Z, Wojtas M, Wawrzyniak A, Kanigowska A. Assessing schoolchildren s ability to make proper use of a food and nutrition pyramid. Rocz Panstw Hig. 2013;64: