Assessing food preferences and consumption patterns in the school cafeteria using multiple methods

BACKGROUND: As part of the Healthy Hawaii Initiative Model Schools Program, one pilot school is focusing on enhancing the quality of its nutrition education program over a three-year period. PURPOSE: To identify what foods elementary students selected in the cafeteria and to assess the amount of plate waste. SIGNIFICANCE: The school food environment is an important setting to address childhood nutrition. Results will be used to evaluate the impact of the nutrition intervention on students' food choices and eating habits. METHODOLOGY: Three methods were used to analyze food preferences and consumption patterns on two random days in 2012: observations using handheld counters, plate waste using digital scales, and photographs of lunch trays after consumption. A total of 683 trays were evaluated at baseline. Follow-up data will be collected in early 2013. RESULTS: Most students selected fruit (83.9%) and bread (81.5%), and all students selected the entrée (100%). Vegetables were selected the least, although more students chose vegetables on Day 2 (corn/green beans–59.7%) than on Day 1 (salad–53.2%). A similar amount of students selected chocolate milk (51%) and unflavored white milk (49%). When assessing plate waste, 49.6% of food (161 grams) was discarded from each tray. Students also consumed more of the entrée and fruit than vegetables or bread. CONCLUSION: More than half of the students selected fruits and vegetables when given the option, but students also discarded approximately half of the food on their tray. Even though healthy options are served in cafeterias, students are not necessarily consuming this food.