Suzanne E Mazzeo1,2, Melanie K Bean2, Allison A Palmberg1, Courtney C Simpson1, Leroy R Thacker3, Mary Dunne Stewart4, Rachel W Gow1,2. 1. Department of Psychology, Virginia Commonwealth University, Richmond, Virginia. 2. Department of Pediatrics, Children's Hospital of Richmond at Virginia Commonwealth University, Richmond, Virginia. 3. Department of Family and Community Health, Virginia Commonwealth University, Richmond, Virginia. 4. Greater Richmond Fit4Kids, Richmond, Virginia.
Abstract
OBJECTIVES: This study assessed fruit and vegetable (F&V) waste during school meals in two public elementary schools, and investigated the impact of a tasting intervention implemented in one of these schools. METHODS: F&V waste was evaluated before (baseline), immediately after (post-testing), and six weeks following (follow-up), the tasting intervention. RESULTS: The modal outcome at each assessment was that children ate all of the served F&Vs. During tastings, most children attempted and liked the offered F&Vs. No differences between schools in F&V waste were evident at post-testing; at follow-up, the intervention school had significantly less F&V waste than the control school. CONCLUSIONS: Generally, students were consuming the F&Vs served. Policy impact might be enhanced via a low-intensity tasting intervention.
OBJECTIVES: This study assessed fruit and vegetable (F&V) waste during school meals in two public elementary schools, and investigated the impact of a tasting intervention implemented in one of these schools. METHODS: F&V waste was evaluated before (baseline), immediately after (post-testing), and six weeks following (follow-up), the tasting intervention. RESULTS: The modal outcome at each assessment was that children ate all of the served F&Vs. During tastings, most children attempted and liked the offered F&Vs. No differences between schools in F&V waste were evident at post-testing; at follow-up, the intervention school had significantly less F&V waste than the control school. CONCLUSIONS: Generally, students were consuming the F&Vs served. Policy impact might be enhanced via a low-intensity tasting intervention.
Authors: D W Pittman; J S Parker; B R Getz; C M Jackson; T-A P Le; S B Riggs; J M Shay Journal: Int J Obes (Lond) Date: 2011-11-01 Impact factor: 5.095
Authors: Anantha Lakkakula; James P Geaghan; Wei-Ping Wong; Michael Zanovec; Sarah H Pierce; Georgianna Tuuri Journal: Appetite Date: 2011-04-28 Impact factor: 3.868