TheSchoolLunchChallenge - School Nutrition Toolbox · • Use Smarter Lunchrooms trainings to...
Transcript of TheSchoolLunchChallenge - School Nutrition Toolbox · • Use Smarter Lunchrooms trainings to...
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Small Changes that Make a Big Difference
© BEN Center 2013
© BEN Center 2013
The School Lunch Challenge � The Challenge:
� Improve nutri9onal content of meals � Maintain low cost � Maintain par9cipa9on � Encourage longer-‐term healthy decisions
© BEN Center 2013
School Lunch “Trilemma” � Pressure to improve the nutri;on of meals � Pressure to keep par;cipa;on up � Pressure to balance revenue and cost
We are going to stop offering chocolate milk I’ll stop
buying
I’ll drink 3 glasses of
chocolate milk when I get
home
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© BEN Center 2013
Choice Architecture
� Choice architecture: � Designing the choice to lead an individual to a par;cular outcome without forcing them.
� Uses the tools of psychology to access economic decision-‐making.
� Generally, adjus;ng the choice architecture is cheap. � Big bang for the buck!
© BEN Center 2013
How Behavioral Economics Helps: Economics & Psychology
� Reactance � Rebelling against a threat to
freedom. � “Don’t press this buIon.”
� AHribu9on � It was my choice, I will repeat it
in the future. � Choosing between celery and
carrots.
© BEN Center 2013
Hot vs. Cold Decisions
Cold State � We consider
� Prices � Health informa;on � Logic
� We buy � Smaller por;ons � Moderate foods
Hot State � We eat for
� Taste � Convenience � Size � Visual effect � “This decision is an excep;on”
� We buy � Bigger por;ons � More hedonis;c
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© BEN Center 2013
What Does This Mean for Kids? Ever wonder why kids’ food is generally less healthy? � Kids have not fully developed their ra;onal system.
� Very liIle understanding of long term consequences. � Developing understanding of the marketplace. � Almost like a hot state – all the ;me. � Reactance to paternalism.
� Fortunately, most kids find some healthy foods to be appealing and acceptable � We can make some foods cool. � We can lead them to make the right choice.
© BEN Center 2013
Smarter Lunchrooms
� What if we design the lunch room to gently encourage the decisions we want? � Use behavioral theory to encourage beIer choices � Some of these changes can be extremely low cost � This avoids reactance because banning certain foods can be self-‐defea;ng
� Encourages future healthy choices
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Give Them a Choice! � People report being more sa;sfied with an op;on if they have chosen it than if it is forced on them, even when the default op;on is the what they would have chosen anyway!
� Kids given a choice between carrots and celery ATE 91% of the vegetable taken vs. 69% when carrots alone were offered.
This?
Or This?
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© BEN Center 2013
Give Milk the Edge � Rearranging the coolers to highlight white milk resulted in an increased rate of purchase by approximately 46%.
� Removal of flavored milks in lunchroom caused daily milk sales to decrease nearly 11%.
© BEN Center 2013
Increase Variety of Complementary Foods
� Increase the variety of more healthy a la carte items. � Decrease the variety of less healthy selec;ons.
� Pre-‐cut vegetables and health bars rather than chips and cookies.
� Integrate whole grain op;ons into food items. � Pizza made with whole wheat flour.
� Changes to school lunch foods should be made gradually (Ideally, over the summer or ader a break, or made in increments).
© BEN Center 2013
6 Basic Principles to Consider The following principles are based on research concerning various environmental cues that influence ea9ng behavior. They are true in school lunchrooms as well as in restaurants, food courts, and even in your home kitchen!
Manage Portion Sizes
Set Smart Pricing
Strategies
Enhance Taste
Expectations
Increase Convenience
Improve Visibility
Utilize Suggestive
Selling
Let’s look at each principle separately…
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© BEN Center 2013
Large portions = eating more
Manage Portion Sizes
Set Smart Pricing Strategies
Enhance Taste
Expectations
Increase Convenience Improve Visibility
Utilize Suggestive
Selling
Use smaller containers, plates, & serving utensils for foods you wish to limit
Small portions = eating less
© BEN Center 2013
Make healthy foods more convenient.
§ The easier it is to eat a food, the more likely we are to eat it!
§ Make healthy foods easy to get to by pugng them on the middle shelves of the display or cooler, in front.
§ Put indulgent treats at the very top or boIom shelves, in the back.
Manage Portion Sizes
Set Smart Pricing Strategies
Enhance Taste
Expectations
Increase Convenience Improve Visibility
Utilize Suggestive
Selling
© BEN Center 2013
o Simply seeing a brownie or other high-‐calorie food can lead to unplanned consump;on – we crave it and eat it before we think twice.
o Conversely, the image or presence of a healthy food op;on can lead to consump;on of healthier foods. In one school, simply moving a salad bar 3 feet to the center of the serving area tripled salad sales!
� Items displayed more visibly (at eye level, first in line, under a spotlight, or in clear-‐glass cooler cases) are chosen more oden
� Put healthier choices in these prime loca;ons
Manage Portion Sizes
Set Smart Pricing Strategies
Enhance Taste
Expectations
Increase Convenience
Improve Visibility
Utilize Suggestive
Selling
Out of sight, out of mind.
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© BEN Center 2013
Hot Lunch Line
Old Location
for Salad
Bar
Cash Register
#2
Cash Register
#1
New Location for Salad Bar
Daily salad sales increased
200-300% within two weeks
Increase Convenience of Healthier Foods
© BEN Center 2013
• Food tastes how we expect it to taste – which is why it's such a shame that people are taught to think healthy foods are yucky!
• Name, appearance, and reputa;on create our expecta;ons.
Manage Portion Sizes
Set Smart Pricing Strategies
Enhance Taste
Expectations Increase
Convenience Improve Visibility Utilize
Suggestive Selling
If it looks delicious and sounds delicious... it must be delicious!
© BEN Center 2013
Say what? � Agtudes are contagious! We are influenced by people around us.
� Signs and verbal prompts influence us to see and desire products.
Manage Portion Sizes
Set Smart Pricing Strategies
Enhance Taste
Expectations
Increase Convenience Improve Visibility
Utilize
Suggestive
Selling
Casserole Macaroni Veggie Mania
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© BEN Center 2013
Manage Portion Sizes
Set Smart Pricing
Strategies
Enhance Taste
Expectations
Increase Convenience Improve Visibility
Utilize Suggestive
Selling
Money Talks People like to save money, but it can backfire... many examples of “bundling” result in ea;ng LOTS of unplanned, unnecessary, and even unwanted calories.
Nutri;onally speaking, a Value Meal is a really bad deal!
© BEN Center 2013
Smarter Lunchrooms Self-‐Assessment Scorecard
• 100 evidence-‐based sugges;ons
• Quick and easy
© BEN Center 2013
Smarter Lunchrooms is part of:
� HealthierUS School Challenge, HUSSC:SL Cer;fica;on
� Local School Wellness Policy proposed regula;ons
� Professional Standards learning topic
� Team Nutri;on Training Grant funding
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� The Healthier US School Challenge: Smarter Lunchrooms (HUSSC: SL) is a voluntary certification initiative recognizing those schools enrolled in Team Nutrition that have created healthier school environments through promotion of nutrition and physical activity
� Evolved to incorporate Smarter Lunchrooms changes
� Pennsylvania Department of Education, Division of Food and Nutrition developed a webinar overviewing the application process
� http://www.ProjectPA.org � What can you do in the mean time? Check out our webinar and
work on becoming a Team Nutrition school, if you aren’t already!
� http://www.fns.usda.gov/tn/join-team
Healthier US School Challenge: Smarter Lunchrooms
Smarter Lunchrooms in Pennsylvania Schools
Announcement: Opportunity for PA Schools to have Smarter Lunchrooms Assessment, Feedback, and Support
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PA Smarter Lunchrooms Cadre • Seven Retired/Former SFSDs • Participated in 2-Part training
• Available to Conduct SL assessments in PA schools
PA Smarter Lunchrooms Cadre Work with Schools • Initial Site Visit
1. Complete Scorecard Before and During Lunch
PA Smarter Lunchrooms Cadre Work with Schools • Initial Site Visit
2. Debriefing
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PA Smarter Lunchrooms Cadre Work with Schools
• Follow-up Communication
• Follow-up Site Visit
Schools:
• Complete on-line application – www.projectpa.org
• Host Cadre member • Implement agreed-upon changes • Document results
• Submit Promising Practice
Smarter Lunchrooms Mini-Grant Opportunity ($1,200)
• signage • menu boards • posters • attractive containers for
displaying fruits/vegetables • costs related to a Student Advisory Council
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Smarter Lunchrooms Mini-Grant Requirements
• NSLP sponsor • Team Nutrition School • Self-operating school food service program • Smarter Lunchrooms assessment completed by cadre member
Project PA: www.projectpa.org Elaine McDonnell: [email protected]
814-865-5869
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Purchase of “1 great Tray” Posters and Hanging Signs that were found & “repurposed”
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Smarter Lunchrooms in the School District of Upper Dublin By Kristan Delle, MS, RD, LDN, CLC
Background: Ø The School District of Upper Dublin has 6
schools and kitchens and has 4500 enrolled students. 4 Elementary Schools, 1 Middle School and 1 High School.
Ø Previously participated in a Smarter Lunchrooms School Site Visit with cadre member.
Need throughout District • Increased amount of waste when offering skim or 1%
milk • Lots of waste of fresh and canned fruit • Longer line times (at Elementary Level) due to prompting
children to get fruit/veggie for a reimbursable meal. • Threat of not getting reimbursement • Lack of participation
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Game Plan • Start Small • Talk to your managers first about Behavioral Economics
and/or the Smarter Lunchrooms Movement, then approach the kitchen staff.
• Complete a scorecard, then have staff work together to complete their own Kitchen Scorecard.
• Talk about some of the things that you both found to be strengths and opportunities
Simple Instructions
Completed
Possible Opportunities
Before- SRMS • Students passed the refrigerated fruit and veggie bar to get
their trays, would never come back around. • Cafeteria Aides stood in front of the fruit and veggie bar,
essentially blocking it off from the students. In essence they were leading the students to the entrée and a la carte section.
• Staff kept one line of white milk in the back of the cooler, because the children “didn’t want” white milk.
• A case of whole oranges would go bad regularly
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Changes-SRMS • After looking over our self assessment tool results we
decided to focus on fruits, veggies and milk. • We moved the trays to the fruit and veggie cart, so this
was the first stop for all children coming into the cafeteria.
Changes-SRMS • We arranged the fruits and veggies in alternative orders to look
more appealing and colorful.
Changes-SRMS
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Little Changes-SRMS • We asked the staff to encourage the students to head over
to the cart first. • We starting putting fruits and veggies at the registers. • We starting cutting the oranges! Our staff were amazed at
how quickly the students took the oranges when they were cut!!!
Little Changes-SRMS • Milk- rearranged the way that milk was set-up • (we took pictures so our student helpers could adjust to our new system)
Results-SRMS • Participation has increased by 10% overall. • Fruit and Veggie intake has increased by 30% • Line times have decreased • We have not wasted ONE CARTON OF MILK since we
started doing this. • Compliments on differences in the cafeteria. • Staff more positive about the time that it takes to prepare
food. • NO REAL INCREASES TO LABOR!
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Continued Opportunities • Incentivize implementations • Use the scorecard to plan for the following year • Use Smarter Lunchrooms trainings to support your efforts
• Little by little can make BIG results for your program!
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