Evaluation of the effectiveness of a cafeteria‐based behavioral economics intervention designed to improve student intake of reimbursable meal components (1019.18)

Behavioral economics (BE), the study of the effects of psychological factors on decision‐making, can be used in school cafeterias to influence student food choice and consumption. This study aimed to determine the impact of a cafeteria‐based BE intervention on student intake of meal components (entrée (grain/protein), vegetable, fruit, milk) and associated key nutrients (eg, fiber). Based on an assessment of cafeteria environments using The Smarter Lunchrooms Movement protocol, a BE intervention (identical across sites) was implemented in 4 elementary schools. A process evaluation checklist measured fidelity of intervention. Plate waste, an indirect indicator of dietary intake, was estimated 3 times before and after the intervention by scoring each meal component on a 5‐point scale from 0 (all item eaten) to 4 (all item wasted). Estimated nutrient intakes were calculated by comparing plate waste data against nutrient content of food items per serving size. Of the 637 students’ trays surveyed from the 4 schools at baseline, 21.8% and 44.5% of students ate all or none of the entrée, respectively; 68.7% ate less than 1/4 of the vegetable; and 60.3% ate 3/4 or all of the fruit. Only 13.7% of students chose unflavored milk over flavored varieties. Findings from this study will determine the effectiveness of a BE intervention designed to increase student intake of reimbursable meal components and key nutrients in schools. Grant Funding Source : Supported by the Ohio Department of Education Team Nutrition grant