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The Application of Optimal Defaults to Improve Elementary School Lunch Selections: Proof of Concept
Author(s) -
Loeb Katharine L.,
Radnitz Cynthia,
Keller Kathleen L.,
Schwartz Marlene B.,
Zucker Nancy,
Marcus Sue,
Pierson Richard N.,
Shan Michael,
DeLaurentis Danielle
Publication year - 2018
Publication title -
journal of school health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.851
H-Index - 86
eISSN - 1746-1561
pISSN - 0022-4391
DOI - 10.1111/josh.12611
Subject(s) - default , randomized controlled trial , selection (genetic algorithm) , yield (engineering) , value (mathematics) , test (biology) , psychology , medicine , actuarial science , computer science , economics , mathematics , statistics , finance , artificial intelligence , paleontology , materials science , surgery , metallurgy , biology
BACKGROUND In this study, we applied behavioral economics to optimize elementary school lunch choices via parent‐driven decisions. Specifically, this experiment tested an optimal defaults paradigm, examining whether strategically manipulating the health value of a default menu could be co‐opted to improve school‐based lunch selections. METHODS The design was a randomized comparison of optimal versus suboptimal (standard) default lunch menus for all first‐graders in a school district for a period of 1 week. We hypothesized that making the default lunch option healthier, while providing parents the opportunity to access and choose from the standard school menu for their child, would yield more frequent selection of healthier items than when the default option was suboptimal. RESULTS Overall, 127 (93%) first‐grade children's families participated. Among those families randomized to receive the nutritionally optimized default menu, all but one remained with these options; of those parents randomized to the standard menu (suboptimal default), all parents remained with these options (Χ 2 = 123.06, df = 1, p < .001). CONCLUSIONS The mere positioning of choices, without restricting options, significantly affected which menu items the children received during the test period. Results are proof of concept for a strategy to increase health‐promoting school lunch content, procedures, and policies.