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Healthy cafeteria

Gnel Gabrielyan, Drew S Hanks, Kathryn Hoy, David R Just, Brian Wansink
School cafeterias and, subsequently, food service directors (FSDs) play a vital role in feeding children in the U.S. This study investigates which FSDs with different characteristics and organizational affiliations are most willing to embrace and implement new programs in their cafeterias. In 2014 we surveyed a representative sample of 8143 school FSDs across the U.S. regarding their knowledge and use of innovative methods that encourage children to select healthy food options. Nearly all of the surveyed FSDs (93%) are aware of behavioral strategies to promote healthier eating in school lunchrooms, and nearly 93% report having made at least one change in their lunchroom...
September 11, 2016: Evaluation and Program Planning
Mariana Gomez-Smith, Sudhir Karthikeyan, Matthew S Jeffers, Rafal Janik, Lynsie A Thomason, Bojana Stefanovic, Dale Corbett
Many promising findings from pre-clinical research have failed to translate to the clinic due to their inability to incorporate human disease co-morbidity. A variety of rodent diets and feeding durations are currently used in models of human metabolic syndrome, obesity and diabetes. One model, the Cafeteria (CAF) diet, makes use of grocery store-purchased food items that more closely approximate the human ultra-processed diet than commercial high-fat or high-sugar rodent diets. The present study describes the development of metabolic syndrome in rats fed a CAF diet as well as the recovery of metabolic syndrome following a healthy "lifestyle" change...
October 2, 2016: Physiology & Behavior
Elizabeth Jarpe-Ratner, Stephanie Folkens, Sonika Sharma, Deborah Daro, Neilé K Edens
OBJECTIVE: Evaluate the effect of a community-based, experiential cooking and nutrition education program on consumption of fruits and vegetables and associated intermediate outcomes in students from low-income families. DESIGN: Quasi-experimental program evaluation by pre-post survey of participating students and their parents. SETTING: Underserved elementary and middle schools in Chicago. PARTICIPANTS: Students (n = 271; 65% girls, 44% Hispanic, 32% African American; 94% eligible for free/reduced price lunch) in grades 3-8 selected by school staff to participate by variable inclusion criteria...
August 26, 2016: Journal of Nutrition Education and Behavior
Michael W Seward, Jason P Block, Avik Chatterjee
OBJECTIVES: To examine whether traffic-light labeling and choice architecture interventions improved dietary choices among students at a northeastern US university. METHODS: In 6 cafeterias at Harvard University, in Cambridge, Massachusetts, we implemented a 7-week intervention including traffic-light labeling (red: least nutrient rich; yellow: nutrient neutral; green: most nutrient rich), choice architecture (how choices are presented to consumers), and "healthy-plate" tray stickers...
October 2016: American Journal of Public Health
Amy J Patsch, Jennifer Howard Smith, Mina L Liebert, Timothy K Behrens, Tami Charles
PURPOSE: To evaluate the impact of a health-promoting price intervention on food sales and profit. DESIGN: Nonrandomized evaluation study. SETTING: Two hospital cafeterias. PARTICIPANTS: Hospital employees (2800) were the priority population. INTERVENTION: During baseline phase, healthy versions of existing unhealthy items were introduced. The intervention phase included marketing and price incentives/disincentives for healthy and unhealthy items, with a 35% price differential...
July 2016: American Journal of Health Promotion: AJHP
Jocelyn Sacco, Heather G Lillico, Emily Chen, Erin Hobin
INTRODUCTION: Childhood obesity is a serious public health concern internationally, and population-level interventions are needed to support healthy food choices. Existing reviews of menu labelling have focused predominantly on adults. However, childhood and adolescence are distinct periods of development during which longer term eating behaviours and food preferences are established. Although some studies have examined the effect of menu labelling among children and adolescents, no reviews have synthesised this evidence...
July 19, 2016: Perspectives in Public Health
Elizabeth Anne Dodson, James Aaron Hipp, Mengchao Gao, Rachel Gail Tabak, Lin Yang, Ross Charles Brownson
OBJECTIVE: The purpose of this study was to assess the availability of worksite supports (WSS) for healthy eating and examine associations between existing supports and dietary behaviors. METHODS: A cross-sectional, telephone-based study was conducted with 2013 participants in four metropolitan areas in 2012. Logistic regression was used to examine associations between dietary behaviors and the availability or use of WSS. RESULTS: Those reporting the availability of a cafeteria/snack bar/food services at the worksite were more likely to consume fruits and vegetables more than twice/day, and less likely to consume fast food more than twice/week...
August 2016: Journal of Occupational and Environmental Medicine
Ana C Fernandes, Renata C Oliveira, Rossana P C Proença, Cintia C Curioni, Vanessa M Rodrigues, Giovanna M R Fiates
CONTEXT: Evidence that menu labeling influences food choices in real-life settings is lacking. Reviews usually focus on calorie counts without addressing broader issues related to healthy eating. OBJECTIVE: This systematic review assessed the influence of diverse menu-labeling formats on food choices in real-life settings. DATA SOURCES: Several databases were searched: Cochrane Library, Scopus, MEDLINE, Web of Science, Food Science and Technology Abstracts, Biological Abstracts, CAB Abstracts, EconLit, SciELO, and LILACS...
August 2016: Nutrition Reviews
Alyssa Moran, Erica M Krepp, Christine Johnson Curtis, Ashley Lederer
BACKGROUND: Hospitals serve millions of meals and snacks each year; however, hospital food is often unhealthy. Hospitals are ideal settings for modeling healthy eating, but few programs have sought to improve nutrition in all venues where food is served. COMMUNITY CONTEXT: The New York City Department of Health and Mental Hygiene created the Healthy Hospital Food Initiative (HHFI) to improve the healthfulness of food served in hospitals. The HHFI built on prior work implementing mandatory nutrition standards for patient meals and vending in public hospitals...
2016: Preventing Chronic Disease
Hee-Jung Song, Stephanie Grutzmacher, Ash L Munger
BACKGROUND: The purpose of this study was to assess the effect of a school-based nutrition program using a cafeteria environment intervention and classroom nutrition education on self-reported fruit and vegetable (FV) consumption, self-efficacy to select FV, and preference for healthy foods. METHODS: Using quasi-experimental pre-post design with 3 study conditions, a total of 665 fourth- and fifth-grade students participated in the study. The comprehensive intervention included a behavioral economics cafeteria intervention and weekly classroom nutrition education for 1 academic year...
July 2016: Journal of School Health
Laura M Bogart, Marc N Elliott, Burton O Cowgill, David J Klein, Jennifer Hawes-Dawson, Kimberly Uyeda, Mark A Schuster
OBJECTIVES: This study examined the long-term effects on BMI of a randomized controlled trial of Students for Nutrition and Exercise, a 5-week, middle school-based obesity prevention intervention combining school-wide environmental changes, encouragement to eat healthy school cafeteria foods, and peer-led education and marketing. METHODS: We randomly selected schools from the Los Angeles Unified School District and assigned 5 to the intervention group and 5 to a wait-list control group...
May 2016: Pediatrics
Erica L Kenney, Steven L Gortmaker, Juliana F W Cohen, Eric B Rimm, Angie L Cradock
PURPOSE: Providing children and youth with safe, adequate drinking water access during school is essential for health. This study used objectively measured data to investigate the extent to which schools provide drinking water access that meets state and federal policies. METHODS: We visited 59 middle and high schools in Massachusetts during spring 2012. Trained research assistants documented the type, location, and working condition of all water access points throughout each school building using a standard protocol...
July 2016: Journal of Adolescent Health: Official Publication of the Society for Adolescent Medicine
Julia E Carins, Sharyn R Rundle-Thiele, Joy E Parkinson
Issue addressed: Methods are needed to accurately measure and describe behaviour so that social marketers and other behaviour change researchers can gain consumer insights before designing behaviour change strategies and so, in time, they can measure the impact of strategies or interventions when implemented. This paper describes a photographic method developed to meet these needs.Methods: Direct observation and photographic methods were developed and used to capture food-selection behaviour and examine those selections according to their healthfulness...
May 4, 2016: Health Promotion Journal of Australia
S B Jilcott Pitts, J Graham, A Mojica, L Stewart, M Walter, C Schille, J McGinty, M Pearsall, O Whitt, P Mihas, A Bradley, C Simon
BACKGROUND: Healthy foodservice guidelines are being implemented in worksites and healthcare facilities to increase access to healthy foods by employees and public populations. However, little is known about the barriers to and facilitators of implementation. The present study aimed to examine barriers to and facilitators of implementation of healthy foodservice guidelines in federal worksite and hospital cafeterias. METHODS: Using a mixed-methods approach, including a quantitative survey followed by a qualitative, in-depth interview, we examined: (i) barriers to and facilitators of implementation; (ii) behavioural design strategies used to promote healthier foods and beverages; and (iii) how implementation of healthy foodservice guidelines influenced costs and profitability...
April 29, 2016: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
Lana Vanderlee, Michelle M Vine, Nancy E Fenton, David Hammond
OBJECTIVES: Mandatory and voluntary menu-labeling policies are increasingly common to support informed food choices among consumers. This study sought to examine stakeholder perspectives of developing, implementing, and maintaining a voluntary menu-labeling program in a hospital cafeteria setting. METHODS: Semi-structured qualitative interviews were conducted with 9 key cafeteria stakeholders. Data were coded by 2 independent researchers. Themes were generated deductively around 4 key themes: (1) motivation for the program; (2) program and menu development; (3) program implementation process; and, (4) "lessons learned," and inductively as they emerged from interview transcripts...
May 2016: American Journal of Health Behavior
Erica L Thomas, Anna Puig Ribera, Anna Senye-Mir, Frank F Eves
Researchers have experimented with a range of point-of-purchase (PoP) interventions in supermarkets, restaurants, and cafeterias. In general, these interventions have employed written materials. This research tested symbols to visually summarize information about the (un)healthiness of food. Study one explored health representations and valence associated with the image of a heart, a bathroom scale, and a running shoe using qualitative field interviews (N = 1200). Study two explored accessibility of a priori concept associations for two of those images, stratified by valence, in a computerized response latency task (N = 40)...
November 2016: Health Communication
Catarina Machado Azeredo, Leandro Fórnias Machado de Rezende, Daniela Silva Canella, Rafael Moreira Claro, Maria Fernanda Tourinho Peres, Olinda do Carmo Luiz, Ivan França-Junior, Sanjay Kinra, Sophie Hawkesworth, Renata Bertazzi Levy
BACKGROUND: Evidence of the influence of the school food environment on adolescent diet is still little explored in low- and middle-income countries. We aimed to evaluate the association between food environment in schools and the immediate vicinity and the regular consumption of unhealthy food among adolescents. METHODS: We used cross-sectional data collected by the Brazilian National Survey of School Health (PeNSE) from a representative sample of adolescents attending 9th grade public and private schools in Brazil, in 2012...
July 2016: Preventive Medicine
Lara J LaCaille, Jennifer Feenstra Schultz, Ryan Goei, Rick A LaCaille, Kim Nichols Dauner, Rebecca de Souza, Amy Versnik Nowak, Ronald Regal
BACKGROUND: Worksite obesity prevention interventions using an ecological approach may hold promise for reducing typical weight gain. The purpose of this study was to examine the effectiveness of Go!, an innovative 12-month multi-component worksite obesity prevention intervention. METHODS: A quasi-experimental non-equivalent control group design was utilized; 407 eligible hospital employees (intervention arm) and 93 eligible clinic employees (comparison arm) participated...
2016: BMC Public Health
Holly S Kessler
The National School Lunch Program in the United States provides an important opportunity to improve nutrition for the 30 million children who participate every school day. The purpose of this narrative review is to present and evaluate simple, evidence-based strategies to improve healthy eating behaviors at school. Healthy eating behaviors are defined as increased selection/consumption of fruits and/or vegetables, increased selection of nutrient-dense foods, or decreased selection of low-nutrient, energy-dense foods...
March 2016: Nutrition Reviews
Anne N Thorndike, Jason Riis, Douglas E Levy
OBJECTIVE: Population-level strategies to improve healthy food choices are needed for obesity prevention. We conducted a randomized controlled trial of 2672 employees at the Massachusetts General Hospital who were regular customers of the hospital cafeteria with all items labeled green (healthy), yellow (less healthy), or red (unhealthy) to determine if social norm (peer-comparison) feedback with or without financial incentives increased employees' healthy food choices. METHODS: Participants were randomized in 2012 to three arms: 1) monthly letter with social norm feedback about healthy food purchases, comparing employee to "all" and to "healthiest" customers (feedback-only); 2) monthly letter with social norm feedback plus small financial incentive for increasing green purchases (feedback-incentive); or 3) no contact (control)...
May 2016: Preventive Medicine
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