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Youssef J, Mora M, Maiz E, Spence C. Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Koch PA, Wolf RL, Trent RJ, Ang IYH, Dallefeld M, Tipton E, Gray HL, Guerra L, Di Noia J. Wellness in the Schools: A Lunch Intervention Increases Fruit and Vegetable Consumption. Nutrients 2021; 13:nu13093085. [PMID: 34578962 PMCID: PMC8466064 DOI: 10.3390/nu13093085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 08/30/2021] [Accepted: 08/30/2021] [Indexed: 11/18/2022] Open
Abstract
Wellness in the Schools (WITS) is a national non-profit organization partnering with public schools to provide healthy, scratch cooked, less processed meals (called an Alternative Menu), and active recess. This study examined the effects of WITS programming on school lunch consumption, including fruit and vegetable intake, in second and third grade students in New York City public schools serving a high proportion of students from low-income households. The intervention was evaluated with a quasi-experimental, controlled design with 14 elementary schools (7 that had initiated WITS programming in fall 2015 and were designated as intervention schools, and 7 matched Control schools). School lunch consumption was assessed by anonymous observation using the System of Observational Cafeteria Assessment of Foods Eaten (SOCAFE) tool in the fall of 2015 (Time 0, early intervention) and the spring of 2016 (Time 1) and 2017 (Time 2). There were no baseline data. Data were also collected on the types of entrées served in the months of October, January, and April during the two school years of the study. Across time points, and relative to students in the Control schools, students in WITS schools ate more fruits and vegetables (units = cups): Time 0: Control 0.18 vs. WITS 0.28; Time 1: Control 0.25 vs. WITS 0.31; and Time 2: Control 0.19 vs. WITS 0.27; p < 0.001. They also had more fruits and vegetables (cups) on their trays, which included more vegetables from the salad bar. However, students in the WITS schools ate fewer entrées (grain and protein) and drank less milk than students in the Control schools. Compared to the Control schools, WITS schools offered more homestyle entrées and fewer finger foods and sandwich entrees, i.e., less processed food. Students in WITS schools who received the Alternative menu and all of the WITS programming at all data collection time points selected and consumed more fruits and vegetables. Replication studies with randomized designs and true baseline data are needed to confirm these findings and to identify avenues for strengthening the effects of the program on other school lunch components.
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Affiliation(s)
- Pamela A. Koch
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY 10027, USA; (R.L.W.); (R.J.T.); (M.D.); (L.G.)
- Correspondence: ; Tel.: +1-(212)-678-3001
| | - Randi L. Wolf
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY 10027, USA; (R.L.W.); (R.J.T.); (M.D.); (L.G.)
| | - Raynika J. Trent
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY 10027, USA; (R.L.W.); (R.J.T.); (M.D.); (L.G.)
| | - Ian Yi Han Ang
- Saw Swee Hock School of Public Health, National University of Singapore and National University Health System, Singapore 117549, Singapore;
| | - Matthew Dallefeld
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY 10027, USA; (R.L.W.); (R.J.T.); (M.D.); (L.G.)
| | - Elizabeth Tipton
- Department of Statistics, Weinberg College of Arts and Sciences, Northwestern University, Evanston, IL 60208, USA;
| | - Heewon L. Gray
- College of Public Health, University of South Florida, Tampa, FL 33612, USA;
| | - Laura Guerra
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY 10027, USA; (R.L.W.); (R.J.T.); (M.D.); (L.G.)
| | - Jennifer Di Noia
- Department of Sociology, William Paterson University, Wayne, NJ 07470, USA;
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Salad Bars and Fruit and Vegetable Intake in Title I Elementary Schools. HEALTH BEHAVIOR AND POLICY REVIEW 2020; 7:461-472. [PMID: 34277884 DOI: 10.14485/hbpr.7.5.8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Objective Despite widespread support for salad bars as a means to increase fruit and vegetable (F&V) intake within the National School Lunch Program (NSLP), empirical support for their use is limited. This cross-sectional study examined associations between salad bar access and F&V selection and consumption in Title I elementary schools in Virginia serving universal free meals. Methods Three matched pairs of schools (3 with salad bars; 3 without [control]) were randomly selected. Digital imagery plate waste methods assessed F&V selection, waste, and consumption. N = 1559 trays (N = 760 salad bar; N = 799 control) from 1st-5th grade students were analyzed (92.5% NSLP participation; 98.6% racial/ethnic minority). Results Salad bar usage varied widely (8.2%-63.8%). Different patterns of F&V selection and consumption were observed across pairs. Vegetable selection was higher in one salad bar school (+43.6g; q < .001) and vegetable consumption higher in 2 salad bar schools (+15.3g [q = .005]; +8.3g [q = .022]), compared with matched controls. Students in 2 salad bar schools selected more fruit than controls (+30.2g and +18g; qs < .001), yet fruit consumption differed across all 3 pairs. Conclusions Salad bar access might facilitate children's vegetable intake. Inconsistent results across school pairs suggest that school food environment factors other than salad bar access influenced F&V consumption.
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Spence C, Reinoso-Carvalho F, Velasco C, Wang QJ. Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review. Multisens Res 2019; 32:275-318. [DOI: 10.1163/22134808-20191403] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Accepted: 02/12/2019] [Indexed: 11/19/2022]
Abstract
Abstract
Food product-extrinsic sounds (i.e., those auditory stimuli that are not linked directly to a food or beverage product, or its packaging) have been shown to exert a significant influence over various aspects of food perception and consumer behaviour, often operating outside of conscious awareness. In this review, we summarise the latest evidence concerning the various ways in which what we hear can influence what we taste. According to one line of empirical research, background noise interferes with tasting, due to attentional distraction. A separate body of marketing-relevant research demonstrates that music can be used to bias consumers’ food perception, judgments, and purchasing/consumption behaviour in various ways. Some of these effects appear to be driven by the arousal elicited by loud music as well as the entrainment of people’s behaviour to the musical beat. However, semantic priming effects linked to the type and style of music are also relevant. Another route by which music influences food perception comes from the observation that our liking/preference for the music that we happen to be listening to carries over to influence our hedonic judgments of what we are tasting. A final route by which hearing influences tasting relates to the emerging field of ‘sonic seasoning’. A developing body of research now demonstrates that people often rate tasting experiences differently when listening to soundtracks that have been designed to be (or are chosen because they are) congruent with specific flavour experiences (e.g., when compared to when listening to other soundtracks, or else when tasting in silence). Taken together, such results lead to the growing realization that the crossmodal influences of music and noise on food perception and consumer behaviour may have some important if, as yet, unrecognized implications for public health.
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Affiliation(s)
- Charles Spence
- 1Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, OX2 6GG, UK
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