Promotions to increase lower-fat food choices among students in secondary schools: Description and outcomes of TACOS (Trying Alternative Cafeteria Options in Schools)

Jayne A. Fulkerson, Simone A. French, Mary Story, Helen Nelson, Peter J. Hannan

Research output: Contribution to journalArticle

31 Scopus citations

Abstract

Objectives: (1) To describe promotional activities, particularly student-led, targeting lower-fat à la carte foods that were conducted in secondary schools; and (2) to describe the relationships between the number and duration of total promotional activities for lower-fat à la carte foods and cafeteria sales of such foods over two years. Design: Promotional activities were implemented in schools that were randomised to the intervention condition of a larger, two-year, school-based, randomised, controlled nutrition intervention trial. Setting: Ten Minnesota secondary schools. Subjects: Students and school faculty, school food-service and research staff (measured at the school level). Results: Over two years, 181 promotions were implemented (n = 49 in Year 1 and n = 132 in Year 2). In Year 1, the number of promotions conducted in schools was significantly associated with percentage lower-fat food sales. In Year 2, the duration of promotions was significantly associated with percentage lower-fat food sales. Conclusions: Collaborative efforts among students, school food-service staff and research staff can be successful in implementing a large number of nutrition-related, school-wide promotional activities. These efforts can increase the sales of lower-fat foods in à la carte areas of school cafeterias.

Original languageEnglish (US)
Pages (from-to)665-674
Number of pages10
JournalPublic health nutrition
Volume7
Issue number5
DOIs
StatePublished - Aug 1 2004

Keywords

  • Food choices
  • Intervention
  • Nutrition
  • Promotions
  • Students

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