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

Published online by Cambridge University Press:  02 January 2007

Jayne A Fulkerson ,
Simone A French ,
Mary Story ,
Helen Nelson  and
Peter J Hannan
Jayne A Fulkerson*
Affiliation:
Division of Epidemiology, University of Minnesota, 1300 South Second Street, Suite 300, Minneapolis, MN 55454-1015, USA
Simone A French
Affiliation:
Division of Epidemiology, University of Minnesota, 1300 South Second Street, Suite 300, Minneapolis, MN 55454-1015, USA
Mary Story
Affiliation:
Division of Epidemiology, University of Minnesota, 1300 South Second Street, Suite 300, Minneapolis, MN 55454-1015, USA
Helen Nelson
Affiliation:
Division of Epidemiology, University of Minnesota, 1300 South Second Street, Suite 300, Minneapolis, MN 55454-1015, USA
Peter J Hannan
Affiliation:
Division of Epidemiology, University of Minnesota, 1300 South Second Street, Suite 300, Minneapolis, MN 55454-1015, USA
*
*Corresponding author: Email fulkerson@epi.umn.edu
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Abstract

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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.

Keywords

PromotionsFood choicesStudentsNutritionIntervention
Type
Research Article
Information
Public Health Nutrition , Volume 7 , Issue 5 , August 2004 , pp. 665 - 674
Copyright
Copyright © The Authors 2004

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