Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake.

Auteur(s) :
Wansink B., Hanks AS., Just DR.
Date :
Août, 2014
Source(s) :
Appetite. #83C: p242-247
Adresse :
Charles H. Dyson School of Applied Economics and Management, 114 Warren Hall, Cornell University, Ithaca, NY 14853, USA. Electronic address: foodandbrandlab@cornell.edu

Sommaire de l'article

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.

Source : Pubmed
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