Promotions to increase lower-fat food choices among students in secondary schools: description and outcomes of TACOS (Trying Alternative Cafeteria Options in Schools).
OBJECTIVE
(1) To describe promotional activities, particularly student-led, targeting lower-fat à la carte foods that were conducted in secondary schools; and (2) to describe the relationships between the number and duration of total promotional activities for lower-fat à la carte foods and cafeteria sales of such foods over two years.


METHODS
Promotional activities were implemented in schools that were randomised to the intervention condition of a larger, two-year, school-based, randomised, controlled nutrition intervention trial.


METHODS
Ten Minnesota secondary schools.


METHODS
Students and school faculty, school food-service and research staff (measured at the school level).


RESULTS
Over two years, 181 promotions were implemented (n=49 in Year 1 and n=132 in Year 2). In Year 1, the number of promotions conducted in schools was significantly associated with percentage lower-fat food sales. In Year 2, the duration of promotions was significantly associated with percentage lower-fat food sales.


CONCLUSIONS
Collaborative efforts among students, school food-service staff and research staff can be successful in implementing a large number of nutrition-related, school-wide promotional activities. These efforts can increase the sales of lower-fat foods in à la carte areas of school cafeterias.
Fulkerson
Jayne A
JA
Division of Epidemiology, University of Minnesota, 1300 South Second Street, Suite 300, Minneapolis, MN 55454-1015, USA. fulkerson@epi.umn.edu
French
Simone A
SA
Story
Mary
M
Nelson
Helen
H
Hannan
Peter J
PJ
D000293:Adolescent; D053198:Child Nutrition Sciences / Q000193:education; D018752:Diet, Fat-Restricted / Q000379:methods* / Q000523:psychology; D004041:Dietary Fats; D004045:Dietary Services / Q000592:standards*; D005518:Food Preferences / Q000523:psychology*; D006266:Health Education / Q000379:methods*; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D008612:Menu Planning / Q000592:standards; D008910:Minnesota; D012574:Schools
D004041:Dietary Fats