Natalie Tauzin RD, MPH and Kai Swan discuss how student and staff input and engagement activities were used to promote fruits and vegetables in the school cafeteria though implementation of a Smarter Lunchrooms Makeover. They also share struggles, successes and lessons learned regarding the practical application of the Smarter Lunchroom concepts in a real-world setting.
Spokane Regional Health District (SRHD) in Washington State partnered with Spokane Public Schools, graduate students (University of Washington, University of Idaho and WSU) and Washington State University to conduct a Smarter Lunchroom make-over starting in January 2013. The pilot is scheduled to end in May 2014. The initial steps of the program included forming a stakeholder group, creating a work plan, and conducting a baseline assessment.
Resources and Tools for Download:
A simple tool to use with cafeteria staff to assess current Smarter Lunchroom Design practices and set goals for increasing fruit, vegetable, white milk and targeted entrée consumption.
A form for student “Chef of the Day” to record recipe ingredients, amounts and preparation. Also includes student survey for evaluating appearance, aroma, taste and texture of recipe.
Examples for cafeteria staff of when to use cues, why say it and example sayings. Includes space for staff to write down 3 things they plan to do to use positive communication with students.
A list of tips from Lynn, the Shaw Middle School food service manager.
Form for collecting data from student regarding appearance, aroma, taste and texture of recipe. Also asks about what they would change to make look and taste better and suggestions for names to get other students to try the recipe.
Brief 4 question survey for asking students how much they like the recipe, how likely they are to try again, what they liked and what they did not like.
Focus group script for better understanding how middle school students choose fruit and vegetables and why they eat or don’t eat them.
Results of pre-implementation survey of students.
Brief 5 item questionnaire for students asking about what they think will help increase students choosing and eating fruits and vegetables in the cafeteria.
Report of salad taste test done with students. Includes methods, results, discussion and conclusions.
Goals and objectives of Shaw pilot project and work plan including activities, time-frames, lead persons/partners and products.
Procedure, form and calculations for total ounces fruits/vegetables consumed per child.
Have sheet “opt out” form sent home to parents for student participation in focus group.