The Modifying Eating and Lifestyles at School Study

Not Applicable

Completed

• Conditions: Food Habits; Meals
• Interventions: Other: Chef-enhanced meals; Behavioral: choice architecture

• Registration Number: NCT02309840
• Lead Sponsor: Harvard School of Public Health (HSPH)

Brief Summary

The purpose of this study is to examine the impact of introducing healthier, chef-enhanced foods and/or environmental modifications (choice architecture) on selection and consumption of school foods among elementary and middle school students.

Detailed Description

Project Modifying Eating and Lifestyles at School (MEALS) was a school-based study developed by the nonprofit organization Project Bread (www.ProjectBread.org) and the Harvard School of Public Health. Project Bread hired a professional chef to work with several schools in a low-income, urban school district in Massachusetts to enhance the palatability and nutrient profile of the school meals. Four schools were randomly assigned to receive the professional chef. Additionally, two schools in that district and four schools in a second school district were randomly assigned to receive a behavioral psychology intervention to influence the selection and consumption of the healthier foods offered. Selection and consumption were assessed at baseline, up to 3 months post-implementation (short-term implementation for chef-enhanced meals), up to 4 months post-implementation (long-term implementation for behavioral psychology) and/or up to 7 months post-implementation (long-term implementation for chef-enhanced meals).

Primary Aim 1: to examine the impact of introducing healthier, chef-enhanced foods with increased palatability on selection and consumption among elementary and middle school students. It is hypothesized that there will be an increase in the selection and consumption of entrees, fruits, and vegetables in schools where healthier, chef-enhanced foods are served.

Aim 2: to examine the impact of physical modifications to the placement and displays of foods in the cafeteria on selection/consumption among elementary and middle school students. It is hypothesized that there will be an increase in selection and consumption of entrees, milk, fruits, and vegetables when modifications are made.

Study Timeline

• Study Start: 2011-09
• Primary Completion: 2012-06
• Study Completion: 2014-06
• Study First Submitted: 2014-11-18
• Study First Submitted QC: 2014-12-03
• Study First Posted: 2014-12-05
• Status Verified: 2024-01
• Last Update Submitted: 2024-01-24
• Last Update Posted: 2024-01-26

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 6873

Inclusion Criteria

• Students in grades 1-8 attending a participating school and receiving a school meal on a study day

Exclusion Criteria

• Bringing a lunch from home on a study day or not eating lunch in the cafeteria on a study day

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: FACTORIAL

Arm && Interventions

Group	Intervention	Description
Chef	Chef-enhanced meals	Students were exposed to chef-enhanced meals
choice architecture	choice architecture	Students were exposed to modifications to the physical environment in the cafeteria to "nudge" students towards healthier choices
Chef and choice architecture	choice architecture	Students were exposed to both chef-enhanced meals and modifications to the physical environment in the cafeteria to "nudge" students towards healthier choices
Chef and choice architecture	Chef-enhanced meals	Students were exposed to both chef-enhanced meals and modifications to the physical environment in the cafeteria to "nudge" students towards healthier choices

Primary Outcome Measures

Name	Time	Method
Change in the consumption of meal components (consumption of entrees, milk, fruits, and vegetables)	baseline, up to 3 months post-implementation, and up to 7 months post-implementation	consumption of entrees, milk, fruits, and vegetables
Change in the selection of meal components (Selection of entrees, milk, fruits, and vegetables)	baseline, up to 3 months post-implementation, and up to 7 months post-implementation	Selection of entrees, milk, fruits, and vegetables

Secondary Outcome Measures

Name	Time	Method
Time to eat (Estimated amount of time spent eating foods)	up to 24 months	Estimated amount of time spent eating foods
Hunger (Self-reported hunger at the end of the meal)	up to 12 months	Self-reported hunger at the end of the meal