Gap between food service workers' attitudes and behaviors regarding fruit and vegetable selection among elementary school students

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.