Low-fat school lunch programs: achieving acceptance.
A study was carried out to determine whether hands-on classroom experience with low-fat foods would increase children's acceptance of those foods in the school's lunch program. The 9-month project took place at an elementary school in upstate New York. Half of the classrooms served as the intervention group and received classroom experience with new foods; the other half served as the control group and received no classroom experience. Consumption measurements of 16 new foods, introduced at approximately 2-week intervals, were taken for all students who ate school lunches. Compared with children in the control group, those in the intervention group ate significantly more of the new foods when they were offered in the lunch program. The study demonstrated that experiential learning about food in the classroom is an effective way to gain acceptance of diverse, low-fat foods in the school lunch program.
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Food Studies Institute, Trumansburg, New York 14886, USA.
D002648:Child; D018752:Diet, Fat-Restricted; D004435:Eating; D005522:Food Services; D006266:Health Education / Q000379:methods*; D006801:Humans; D009518:New York; D012574:Schools