title: Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake.
abstract: To demonstrate the feasibility of introducing a main dish designed by a professional chef in the National School Lunch Program and to document the impact on child participation, a chef was recruited to design pizza to be served in an upstate New York school district. The pizza was designed to meet both the cost and ingredient requirements of the NSLP. High school students were significantly more likely to select the pizza prepared by the chef. While the chef had no significant impact on main dish consumption given selection, more students took a vegetable and vegetable consumption increased by 16.5%. This pilot study demonstrates the plausibility of using chefs to boost participation in the school lunch program, and potentially increase nutrition through side selection, among high school students.
authors.affiliation: Charles H. Dyson School of Applied Economics and Management, 114 Warren Hall, Cornell University, Ithaca, NY 14853, USA.
authors.forename: David R
authors.initials: DR
authors.lastname: Just
authors.affiliation: Charles H. Dyson School of Applied Economics and Management, 114 Warren Hall, Cornell University, Ithaca, NY 14853, USA. Electronic address: foodandbrandlab@cornell.edu.
authors.forename: Brian
authors.initials: B
authors.lastname: Wansink
authors.affiliation: Charles H. Dyson School of Applied Economics and Management, 114 Warren Hall, Cornell University, Ithaca, NY 14853, USA.
authors.forename: Andrew S
authors.initials: AS
authors.lastname: Hanks
mesh_terms: D000293:Adolescent; D000294:Adolescent Behavior; D017195:Adolescent Nutritional Physiological Phenomena; D002648:Child; D002652:Child Behavior; D002664:Child Nutritional Physiological Phenomena; D002675:Child, Preschool; D002755:Choice Behavior; D055927:Cookbooks as Topic; D003296:Cooking / Q000379:methods*; D005240:Feasibility Studies; D005522:Food Services / Q000191:economics; D005638:Fruit; D006801:Humans; D062409:Lunch; D009518:New York; D018673:Nutrition Policy; D010349:Patient Compliance; D010865:Pilot Projects; D011361:Professional Competence; D012574:Schools; D014675:Vegetables; D000078329:Workforce
keywords: Child behavior; Child nutrition sciences; Food habits; Food preferences