title: Randomized intervention to increase children's selection of low-fat foods in school lunches.
abstract: OBJECTIVE
  The purpose of this study was to determine whether children would increase their selection of low-fat foods in school lunches if these foods were labeled on the menu and parents were notified of their availability.
  
  
  METHODS
  The 16 elementary schools in the Bellevue (Washington) School District were randomly assigned to intervention and control groups. Participants were the students eating the school lunch--an average of 2445 students per day, of whom one third received free or reduced-price lunches. In all schools, one of the two daily lunch entrees was low in fat (< or = 30% of calories from fat). After a 5-month baseline period, eight schools received a 4-month intervention. The monthly menus carried home by students began to indicate the low-fat entree and to compare the fat content of both entrees. In the first month, parents in the intervention schools (2329 households) received a mailing with a copy of the menu, an informational pamphlet on dietary fat, and a letter that described the menu changes and asked the parents to encourage their children to select low-fat entrees. A follow-up telephone survey was performed in one school 1 month after the intervention mailing to assess the recall and impact of the intervention. The main outcome, based on 249,861 student meal selections, was the proportion of students who selected the low-fat entree, and the unit of analysis was the school.
  
  
  RESULTS
  At baseline, there was little difference between intervention and control schools in the percentage of children choosing the low-fat entree (31.5% vs 30.8%). During the intervention, there was an increase in low-fat entree selection in the intervention schools compared with the control schools (35.5% vs 32.2%; p = 0.03). Of 221 parents surveyed, 71% recalled the mailing, 53% remembered that there were now low-fat entrees on the menu, and 10% reported that, after the mailing, they asked their child to choose a low-fat entree.
authors.affiliation: Department of Pediatrics and Medicine, University of Washington School of Medicine, Seattle.
authors.forename: R C
authors.initials: RC
authors.lastname: Whitaker
authors.forename: J A
authors.initials: JA
authors.lastname: Wright
authors.forename: T D
authors.initials: TD
authors.lastname: Koepsell
authors.forename: A J
authors.initials: AJ
authors.lastname: Finch
authors.forename: B M
authors.initials: BM
authors.lastname: Psaty
mesh_terms: D002648:Child; D002664:Child Nutritional Physiological Phenomena; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000008:administration & dosage; D005518:Food Preferences; D005522:Food Services; D006266:Health Education / Q000379:methods*; D006801:Humans; D010290:Parents; D012574:Schools; D014861:Washington
chemical_list: D004041:Dietary Fats