177820 Promoting comprehensive changes to the school food and learning environment: Berkeley's School Lunch Initiative

Monday, October 27, 2008: 8:45 AM

Suzanne M. Rauzon, MPH, RD , Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California Berkeley, Berkeley, CA
Natalie Studer, MPH, RD , Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California Berkeley, Berkeley, CA
Anna Charlene Martin, PhD , Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California, Berkeley, Berkeley, CA
Launa Craig, BS , Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California Berkeley, Berkeley, CA
Deniz Kursunoglu, BS , Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California Berkeley, Berkeley, CA
Caitlin Merlo, MPH, RD , Division of Adolescent and School Health, Centers for Disease Control and Prevention, Atlanta, GA
Pat Crawford, DrPH, RD , Dr. Robert C. and Veronica Atkins Center for Weight and Health, UC Berkeley, Berkeley, CA
May-Choo Wang, DrPH, RD , School of Public Health, University of California at Berkeley, Berkeley, CA
The School Lunch Initiative (SLI) is a multi-component program designed by the Berkeley Unified School District (BUSD), the Chez Panisse Foundation, and the Center for Ecoliteracy. The SLI Evaluation Project is a three-year effort to evaluate the SLI, aiming to examine changes in student food-related knowledge, attitude, and behavior related to exposure to SLI components: cooking and gardening classes, extensive changes in lunch service (such as freshly prepared food, salad bars and recycling programs), and classroom curriculum integration. A cohort of 327 was recruited from a pool of 414 fourth and fifth grade students from public elementary schools in Berkeley, California, a diverse, mid-sized city. This cohort will be followed over a period of three years. Baseline findings from the first year found that students attending schools with extensive development of the SLI components scored higher on nutrition knowledge questions and had a higher preference for fruits and vegetables than students at study schools in earlier stages of SLI development. For example, participating students at one study school with extensive SLI development scored 15% higher on eight knowledge questions than students at a study school with early SLI development. Qualitative observations also suggest that students at schools with garden and cooking classes were more likely to use the salad bar and select a wider variety of fresh produce. This study presents an opportunity to evaluate the effects of varying levels of exposure to the School Lunch Initiative on student behavior as they move from elementary to middle school.

Learning Objectives:
At the conclusion of this presentation, the participants will be able to: 1.Discuss the components of a comprehensive model integrating changes to school food and the learning environment. 2.Identify promising practices that improve the nutrition knowledge and healthy eating practices of school-aged children. 3.Describe 2-3 issues to consider when planning an extensive and integrated change to school food and learning environments.

Keywords: Food and Nutrition, School-Based Programs

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am the project director with experience in school based program evaluation.
Any relevant financial relationships? No

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.

See more of: Local Food Movement in Schools: Making Farm to School Feasible (Jointly organized by the Food and Nutrition and the Environment Sections)
See more of: Food and Nutrition