School Lunch Acceptance Study & Marketing Plan PowerPoint Presentation
School Lunch Acceptance Study & Marketing Plan PowerPoint Presentation
School Lunch Acceptance Study & Marketing Plan PowerPoint Presentation
Table of Contents:
School lunch quality, participation, and
perceptions research
Lunch preparation and service observations
Manager assessment of quality, participation,
and perceptions
Participation data
Plate waste study data
Perception surveys data
Your assessment of quality, participation, and
perceptions
Marketing plan
Introduction
Location: Statesboro High School
Dates:
August 19-21, 2015
collection
Methods: The researchers described the intervention as the implementation of the new school meal
standards at the beginning of the 2012-2013 school year. To measure plate waste, they conducted a two
day pre-implementation (before the new school meal standards) and a two day post-implementation
(after the new school meal standards) measurement of consumption using established plate waste
study methods
Results: The researchers found that there was a 23 percent increase in fruit selection, although both entre
and vegetable consumption remained the same as before the new standards. Also, the postimplementation measurement showed entre consumption increased by 15.6 percent, vegetable
consumption increased by 16.2 percent, but fruit consumption remained the same
Conclusion: This study showed that the new school lunch standards have had a positive impact on both
Purpose: To observe and discuss competitive foods in the a la carte line and the impact the removal of
these foods has on school lunch participation.
Methods: The researchers implemented an intervention across three schools in the San Francisco Unified
School District that increased the number and diversity of NSLP full meal options and eliminated a la
carte options outside of the school lunch program
Results: The researchers found that when a la carte items were removed, there was an increase in the
participation rates for the National School Lunch Program by an average of 23 percent.
Conclusion: This study showed that it is possible to improve the participation rate in the National School
Lunch Program for qualified students and to successfully remove competitive foods
Purpose: To assess food marketing strategies targeted to youth in convenience/corner and grocery stores.
There were two objectives of this study: (1) to examine the extent to which foods marketed to youth on
the Internet and television are also available and marketed in retail food stores and (2) to determine
whether differences exist in the amount of marketing observed across store types and by neighborhood
racial composition
Methods: The sample consisted of 118 stores throughout four Midwestern cities in Illinois. The researchers
looked at 11 different categories for marketing strategies; the categories were: breads and pastries,
breakfast cereals, candy and gum, chips, cookies and crackers, dairy, fruit and cereal bars, ice cream,
non-carbonated drinks, prepared foods, and soda.
Results: The results showed that there was the highest prevalence of available food items (87%) within
convenient stores. Soda had the highest food availability (92%) in the stores and ice cream had the
lowest food availability (62%) in the stores. Grocery stores had the highest average marketing to
availability ratio (57.5%). Non-carbonated drinks (97.7%), fruit and cereal bars (76.9%), and soda (62.2%)
were the most likely to have some type of marketing technique across all stores
Conclusions: The results showed that there is a strong influence on preferences of food purchased due to
the amount of marketing in retail food stores
Percent Participation
832.4
58.785%
906.8
64.040%
918.4
64.859%
956
67.514%
August 20
Pizza selected the most often and all of it eaten
Deli subs, Sloppy Joes, and salad selected the least often
August 21
Pizza selected the most often and all of it eaten
There was more student participation in the deli line on the 21st of
September as well as more students picking up foods via the hot food line
Marketing Plan
Bulletin board
Eat Mor Deli & Eat Mor Skool Lunch
Hung in the lunchroom above the ice maker
Visible to all students
Tabletop decorations
Advertised the deli and salad line
TV slideshow
What:
Bulletin board- Alex and Alyssa
Tabletop and deli line decorations and deli line labels- Denielle and Susannah
Cafeteria TV Slideshow- Nelson and Tarryn
September 22nd
Pizza was offered this day, and the majority of students chose this options. Most students
with pizzas ate the entire pizza.
Very few students chose the deli line and spaghetti over pizza.
September 23rd
The majority of students chose popcorn chicken on this day. Very little chicken was wasted.
References
Bhatia, R., Jones, P., Reicker, Z. (2011). Competitive foods, discrimination, and participation in the national school lunch program. American Journal of Public Health,
101(8), 1380-1386.
Cohen, J., Richardson, S., Parker, E., Catalano, P.J., Rimm, E.B. (2014). Impact of the new U.S. Department of Agriculture school meal standards on food selection,
consumption, and waste. American Journal of Preventative Medicine, 46(4), 388-394.
Cummings, P.L., Welch, S.B., Mason, M., Burbage, L., Kwon, S., Kuo, T. (2014). Nutrient content of school meals before and after implementation of nutrient
recommendations in five school districts across two U.S. counties. American Journal of Preventative Medicine, 67, S21-S27.
Grigsby-Toussaint, D.S., Moise, I.K., & Geiger, S.D. (2011). Observations of marketing on food packaging targeted to youth in retail food stores. Obesity Journal, 19(9),
1898-1900.
Jones, S., Chu, Y.H., Burke, M.P., Teixeira, A., Blake, C.E., & Frongillo, E.A. (2012). A case for targeting marketing and availability in school food policy: adolescents
food purchases at school and exposure to television, internet, and video games. Journal of Hunger & Environmental Nutrition, 7, 1-10.
Kocken, P.L., Eeuwijk, J., van Kesteren, N.C., Dusseldorp, E., Buus, G., Bassa-Dafesh, Z., & Snel, J. (2012). Promoting the purchase of low-calorie foods from school
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