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Abstract #152217

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Susan M. Gross, PhD, MPH, RD, Department of Population, Family and Reprodutive Health, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe Street, Baltimore, MD 21205, 410-526-3911, sgrossphd@yahoo.com, Haylee Staruk, Baltimore County Extension Office, Maryland Food Stamp Nutrition Education, 1840 York Road, Suite J, Timonium, MD 21093, Mary Concannon, MA, Baltimore County Office, University of Maryland Cooperative Extension, 1840 York Road, Suite J, Timonium, MD 21093, Lisa Lachenmayr, MS, Food Stamp Nutrition Education, University of Maryland Cooperative Extension, 10632 Little Patuxent Parkway Suite 435, Columbia, MD 21044, Elizabeth D. Pollack, MA, Family Studies Department, University of Maryland, 1204 Marie Mount Hall--Office 1210H, College Park, MD 20742, and Bonnie Braun, PhD, Department of Family Science, University of Maryland School of Public Health, 1204 Marie Mount Hall, College Park, MD 24072.

This study examined the influence of the school environment, particularly staff and cafeteria workers, on fruit and vegetable selection among elementary school children. Attitudes and behaviors of food service personnel and principals at two elementary schools were tested at a pilot nutrition education site. Data were collected using observations, focus group interviews and written surveys. Trained observers used a protocol to observe cafeteria layout, visual messages, food line flow, and interaction of adults with students as students entered, made food selections, ate food and exited. The principals reported policies existed to promote healthy choices and a healthy school food environment. Food service workers felt very strongly it was their responsibility to promote healthy choices especially fruit and vegetables in the lunch line. To determine if words matched deeds, observations were made during the mealtime of fourth and fifth grade students. Nearly 60% of observed students interacted with at least one food service worker. Of those, 10% were positively influenced to select a fruit or vegetable; 30% were negatively influenced. In addition, foodservice workers were observed to miss opportunities to encourage selection. A gap was found between attitudes, policies and practices. Findings will be corroborated with the food service workers and used to adjust interactions with students in the spring. Observations will be repeated before summer break to determine what changes occur. Findings will be used as the basis for a curriculum for school food service workers and as part of a larger study on consumption of fruits and vegetables.

Learning Objectives:

• Discuss the role of the food service worker in promoting fruit and vegetable selection among elementary school students.
• Recognize that interactions between students and school staff in the cafeteria can influence fruit and vegetable selection by students.
• Examine how the cafeteria environment and school nutrition policies can impact the flow of the cafeteria line flow.

Keywords: Food and Nutrition, Child Health Promotion

Presenting author's disclosure statement:

Any relevant financial relationships? No
Any institutionally-contracted trials related to this submission?

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

• Slides (pdf) or Handout
• Multimedia recording