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[Report] Chocolate Milk Consequences: A Pilot Study Evaluating the Consequences of Banning Chocolate Milk in School Cafeterias

Another reason to seriously look at all angles of a potential policy change before considering implementing!

 

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Chocolate Milk Consequences: A Pilot Study Evaluating the Consequences of Banning Chocolate Milk in School Cafeterias
Source: PLoS ONE

Objectives
Currently, 68.3% of the milk available in schools is flavored, with chocolate being the most popular (61.6% of all milk). If chocolate milk is removed from a school cafeteria, what will happen to overall milk selection and consumption?

Methods
In a before-after study in 11 Oregon elementary schools, flavored milk–which will be referred to as chocolate milk–was banned from the cafeteria. Milk sales, school enrollment, and data for daily participation in the National School Lunch Program (NSLP) were compared year to date.

Results
Total daily milk sales declined by 9.9% (p<0.01). Although white milk increased by 161.2 cartons per day (p<0.001), 29.4% of this milk was thrown away. Eliminating chocolate milk was also associated with 6.8% fewer students eating school lunches, and although other factors were also involved, this is…

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May 2, 2014 Posted by | Nutrition | , , , , | Leave a comment

Attractive names sustain increased vegetable intake in schools

 

From the 17 September 2012 article at EurekAlert

Attractive, catchy names can compel youngsters to eat more vegetables

IMAGE: He is a professor of marketing, Cornell University.

Click here for more information.

The age-old parental struggle of convincing youngsters to eat their fruits and vegetables has some new allies: Power Punch Broccoli, X-Ray Vision Carrots — and a host of catchy names for entrees in school cafeterias. Cornell University researchers studied how a simple change, such as using attractive names, would influence elementary-aged children’s consumption of vegetables.

IMAGE: He is a professor of behavioral economics, Cornell University.

Click here for more information.

In the first study, plain old carrots were transformed into “X-ray Vision Carrots.” 147 students ranging from 8-11 years old from 5 ethnically and economically diverse schools participated in tasting the cool new foods. Lunchroom menus were the same except that carrots were added on three consecutive days. They found, for example, that by naming plain old carrots “X-ray vision carrots,” fully 66 percent of the carrots were eaten, far greater than the 32 percent eaten when labeled “Food of the Day” — and the 35 percent eaten when unnamed.

 

September 17, 2012 Posted by | Nutrition | , , , , | Leave a comment

Schools Restore Fresh Cooking to the Cafeteria

Kevin Moloney for The New York Times

Elida Martinez, a 32-year veteran of school kitchens in Greeley, Colo., mixing beans with cheese and seasonings for burritos.

From the 16 August 2011 New York Times article

GREELEY, Colo. — The idea of making school lunches better and healthier has gathered steam in many parts of the nation in recent years, but not equally for every child. Schools with money and involved parents concerned about obesity and nutrition charged ahead, while poor and struggling districts, overwhelmed by hard times, mostly did not.

This midsize city in northern Colorado, where 60 percent of the 19,500 students qualify for free or reduced-price meals, is trying to break the mold. When classes start on Thursday, the district will make a great leap forward — and at the same time back to the way it was done a generation ago — in cooking meals from scratch…

Read the article at http://www.nytimes.com/2011/08/17/education/17lunch.html?_r=1&ref=health

 

August 19, 2011 Posted by | Nutrition | , , , | Leave a comment

   

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