Salad bars and fruit and vegetable consumption in elementary schools: A plate waste study

Marc A. Adams, Robin L. Pelletier, Michelle M. Zive, James F. Sallis

Research output: Contribution to journalArticle

83 Scopus citations

Abstract

The object of this study was to determine whether students attending schools with self-service salad bars consume a greater amount of fruits and vegetables compared with students using preportioned servings and to evaluate the relationship between number of items offered and fruit and vegetable consumption. Two hundred ninety-four students in first through fifth grade were randomly selected from two schools with salad bars and two with preportioned servings. Weights of fruit and vegetable items were measured pre- and postconsumption and interobserver agreement ±1 g was ≥95%. Presence of a salad bar was not associated with greater fruit and vegetable consumption. Fruit and vegetable consumption was positively related to the number of fruit and vegetable items offered at salad bars (P<.05), adjusting for sex and grade. Fruit and vegetable variety was associated with elementary school-age children's fruit and vegetable consumption when using salad bars.

Original languageEnglish (US)
Pages (from-to)1789-1792
Number of pages4
JournalJournal of the American Dietetic Association
Volume105
Issue number11
DOIs
StatePublished - Nov 1 2005
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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