Who’s adopting the smarter lunchroom approach? Individual characteristics of innovative food service directors |
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| Institution: | 1. Cornell University, 475 Warren Hall, Ithaca, NY 14853, USA;2. Charles H. Dyson School of Applied Economics and Management, Cornell University, 475 Warren Hall, Ithaca, NY 14853, USA;3. Ohio State University, Columbus, OH, USA;4. Health Promotion, Education, and Behavior, University of South Carolina, SC 29208, USA;5. Charles H. Dyson School of Applied Economics, Cornell University, 475 Warren Hall, Ithaca, NY 14853, USA;1. Cornell University, 475 Warren Hall, Ithaca, NY 14853, USA;2. Charles H. Dyson School of Applied Economics and Management, Cornell University, 475 Warren Hall, Ithaca, NY 14853, USA;3. Ohio State University, Columbus, OH, USA;4. Health Promotion, Education, and Behavior, University of South Carolina, SC 29208, USA;5. Charles H. Dyson School of Applied Economics, Cornell University, 475 Warren Hall, Ithaca, NY 14853, USA;1. Division of Community Health and Humanities, Faculty of Medicine, Memorial University of Newfoundland, Canada;2. School of Epidemiology, Public Health and Preventive Medicine, University of Ottawa, Ottawa, Canada;3. Telfer School of Management, University of Ottawa, Ottawa, Canada;1. Prevention Research Center, Arnold School of Public Health, 921 Assembly Street, University of South Carolina, Columbia, SC 29208, United States;2. Department of Exercise, Arnold School of Public Health, 921 Assembly Street, University of South Carolina, Columbia, SC 29208, United States;3. Department of Health Promotion, Education and Behavior, Arnold School of Public Health, 915 Greene Street, University of South Carolina, Columbia, SC 29208, United States;1. Senior Research Psychologist Arkin, Amsterdam, The Netherlands;2. Research employee of Minds21, Amsterdam, The Netherlands;3. Senior Staff, Parnassia Group, Dijk en Duin, Castricum, The Netherlands;4. Senior Researcher, Academic Collaborative Centre for Public Health Brabant, Tranzo, Tilburg School of Social and Behavioral Sciences, University of Tilburg, The Netherlands;5. Senior Researcher, Trimbos Institute, Netherlands Institute of Mental Health and Addiction, Utrecht, The Netherlands;6. Director of Minds21, Amsterdam, The Netherlands |
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| Abstract: | School cafeterias and, subsequently, food service directors (FSDs) play a vital role in feeding children in the U.S. This study investigates which FSDs with different characteristics and organizational affiliations are most willing to embrace and implement new programs in their cafeterias.In 2014 we surveyed a representative sample of 8143 school FSDs across the U.S. regarding their knowledge and use of innovative methods that encourage children to select healthy food options. Nearly all of the surveyed FSDs (93%) are aware of behavioral strategies to promote healthier eating in school lunchrooms, and nearly 93% report having made at least one change in their lunchroom. Male FSDs are more likely to be aware of new programs, though they are less likely to adopt them relative to female FSDs. In addition, membership in a professional organization increases awareness as well as the number of changes made by 0.14 (p < 0.01). Finally, 22% of all respondents say they know about the Smarter Lunchrooms approach, a set of research-based lunchroom behavioral strategies that positively influence children to select healthy foods.The findings highlight the importance of participation in professional associations which provide career-building activities for school FSDs increasing awareness and adoption of innovative approaches to motivate children to eat the nutritious foods. Given these findings, there is reason for policy makers and school districts to consider allocating funds to encourage FSDs to engage more fully in professional association meetings and activities. |
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| Keywords: | Choice behavior Food service directors Innovation School nutrition |
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