- Email: [email protected]
Slim by Design: Kitchen Layouts of the Thin or Famous
Journal of Nutrition Education and Behavior Volume 44, Number 4S, 2012 O21 (continued) full-size trays should be used in vegetarian or salad bar cafeterias that serve healthier food or in cafeterias that cater to those with other nutritional concerns, such as athletes, the elderly, or the hospitalized. Funding: None.
O22 Slim by Design: Kitchen Layouts of the Thin or Famous B. Wansink, PhD, [email protected], Cornell University, 15 Warren Hall, Ithaca, NY 14853-7801 Objective: Does how you enter your home or what you have on your counter influence your weight? This research shows how visibility and convenience of food in a kitchen is related to body mass index and body weight. Design, Setting and Participants: In this research, 195 parents were asked a series of detailed questions about their kitchen layout. They were weighed and their height was measured. Outcome Measures and Analysis: People's weight and body mass index were compared according to what was sitting on their counter (such as food) and how their kitchen was arranged. Regression analysis and direct mean comparisons enabled us to estimate by how many pounds these various factors might relate to weight. Results: Among other findings, early analysis indicates that people who enter their house directly into the kitchen weigh significantly more than those who enter into a different room. Part has to do with what is sitting on the counter. Individuals who had sweet or salty snack foods sitting on their counter weighed 20.2 lbs more than those who did not (191.2 vs 171.0). Those having fruit on their counter, in contrast, weighed 7.5 lbs less than those who had none. Conclusions and Implications: How people arrange their kitchen could help make them become ‘‘slim by design.’’ The presentation will conclude by showing how kitchen layouts of 3 famous people were adjusted to affect weight. Funding: None.
O23 A Source of Contention or Nutrition: An Assessment of Removing Flavored Milk from School Lunchrooms A. Hanks, PhD, [email protected], Cornell University, 17 Warren Hall, Ithaca, NY 14853; D. Just, PhD; B. Wansink, PhD Objective: To determine how removing flavored milk from cafeterias in a school district affects participation in the National School Lunch Program (NSLP) and the uptake of white milk. Design, Setting and Participants: At the beginning of the 2011-2012 school year, all 17 schools in the participating district removed flavored milk from their cafeterias. Five schools had drastic swings in enrollment because of nearby school closings, so these schools were dropped from the study.
Oral Abstracts S21
Outcome Measures and Analysis: Schools in a district in Oregon provided enrollment, NSLP participation, and milk sales data for September and October of the 20102011 and 2011-2012 school years. Ordinary least squares regression was used to estimate how enrollment in the NSLP and sales of white milk were affected after flavored milk was removed. Results: Between the 2010-2011 and 2011-2012 school years, average daily participation in the NSLP decreased by 6.8% (P < .01), potentially driven by elimination of flavored milk. Daily milk sales decreased by nearly 11% (P < .01) such that a daily average of approximately 15 fewer students took milk. Conclusions and Implications: Although removing flavored milk from school cafeterias does eliminate a source of added sugar, it also removes a good source of important nutrients: calcium, vitamin A, and vitamin D. Students who no longer take milk must compensate for lost nutrients by eating other foods. Whether they choose healthy or unhealthy items at school or at home is a subject for future research. Funding: USDA, Economic Research Service 59-5000-00090.
O24 Total Lunchroom Makeovers: Using the Principles of Asymmetric Paternalism to Address New School Lunchroom Guidelines A. Hanks, PhD, [email protected], Cornell University, 17 Warren Hall, Ithaca, NY 14853; D. Just, PhD; B. Wansink, PhD Objective: To determine how low- and no-cost environmental changes in school lunchrooms, which are founded on the principles of libertarian paternalism—preserve choice and gently nudge people toward improved behavior—affect consumption of starchy items, fruits, or vegetables. Design, Setting and Participants: Participating schools were 2 combined junior and senior high schools in western New York. Tray waste measurements were taken on 6 days in both schools: 2 days before and 4 days after the intervention. During these 12 days, a total of 3,762 observations were collected. Intervention: In both schools, researchers worked with the food service director and cafeteria staff to carry out a series of relatively simple and low- or no-cost changes that enhanced fruit and vegetable visibility and made healthier items more convenient: the total lunchroom makeover. Outcome Measures and Analysis: Researchers examined tray waste and measured whether students wasted none, half, or all of their starchy items (potatoes or rice), fruits, or vegetables. From these waste measures, consumption measures were generated. Probit estimation techniques were used for analysis. Results: The total lunchroom makeover increased the likelihood that students would eat at least some fruit by 17.9% (P < .01) and would eat at least some vegetables by 24.5% (P < .01). The intervention had no significant effect on consumption of starchy items. Continued on page S22
O22 Slim by Design: Kitchen Layouts of the Thin or Famous B. Wansink, PhD, [email protected], Cornell University, 15 Warren Hall, Ithaca, NY 14853-7801 Objective: Does how you enter your home or what you have on your counter influence your weight? This research shows how visibility and convenience of food in a kitchen is related to body mass index and body weight. Design, Setting and Participants: In this research, 195 parents were asked a series of detailed questions about their kitchen layout. They were weighed and their height was measured. Outcome Measures and Analysis: People's weight and body mass index were compared according to what was sitting on their counter (such as food) and how their kitchen was arranged. Regression analysis and direct mean comparisons enabled us to estimate by how many pounds these various factors might relate to weight. Results: Among other findings, early analysis indicates that people who enter their house directly into the kitchen weigh significantly more than those who enter into a different room. Part has to do with what is sitting on the counter. Individuals who had sweet or salty snack foods sitting on their counter weighed 20.2 lbs more than those who did not (191.2 vs 171.0). Those having fruit on their counter, in contrast, weighed 7.5 lbs less than those who had none. Conclusions and Implications: How people arrange their kitchen could help make them become ‘‘slim by design.’’ The presentation will conclude by showing how kitchen layouts of 3 famous people were adjusted to affect weight. Funding: None.
O23 A Source of Contention or Nutrition: An Assessment of Removing Flavored Milk from School Lunchrooms A. Hanks, PhD, [email protected], Cornell University, 17 Warren Hall, Ithaca, NY 14853; D. Just, PhD; B. Wansink, PhD Objective: To determine how removing flavored milk from cafeterias in a school district affects participation in the National School Lunch Program (NSLP) and the uptake of white milk. Design, Setting and Participants: At the beginning of the 2011-2012 school year, all 17 schools in the participating district removed flavored milk from their cafeterias. Five schools had drastic swings in enrollment because of nearby school closings, so these schools were dropped from the study.
Oral Abstracts S21
Outcome Measures and Analysis: Schools in a district in Oregon provided enrollment, NSLP participation, and milk sales data for September and October of the 20102011 and 2011-2012 school years. Ordinary least squares regression was used to estimate how enrollment in the NSLP and sales of white milk were affected after flavored milk was removed. Results: Between the 2010-2011 and 2011-2012 school years, average daily participation in the NSLP decreased by 6.8% (P < .01), potentially driven by elimination of flavored milk. Daily milk sales decreased by nearly 11% (P < .01) such that a daily average of approximately 15 fewer students took milk. Conclusions and Implications: Although removing flavored milk from school cafeterias does eliminate a source of added sugar, it also removes a good source of important nutrients: calcium, vitamin A, and vitamin D. Students who no longer take milk must compensate for lost nutrients by eating other foods. Whether they choose healthy or unhealthy items at school or at home is a subject for future research. Funding: USDA, Economic Research Service 59-5000-00090.
O24 Total Lunchroom Makeovers: Using the Principles of Asymmetric Paternalism to Address New School Lunchroom Guidelines A. Hanks, PhD, [email protected], Cornell University, 17 Warren Hall, Ithaca, NY 14853; D. Just, PhD; B. Wansink, PhD Objective: To determine how low- and no-cost environmental changes in school lunchrooms, which are founded on the principles of libertarian paternalism—preserve choice and gently nudge people toward improved behavior—affect consumption of starchy items, fruits, or vegetables. Design, Setting and Participants: Participating schools were 2 combined junior and senior high schools in western New York. Tray waste measurements were taken on 6 days in both schools: 2 days before and 4 days after the intervention. During these 12 days, a total of 3,762 observations were collected. Intervention: In both schools, researchers worked with the food service director and cafeteria staff to carry out a series of relatively simple and low- or no-cost changes that enhanced fruit and vegetable visibility and made healthier items more convenient: the total lunchroom makeover. Outcome Measures and Analysis: Researchers examined tray waste and measured whether students wasted none, half, or all of their starchy items (potatoes or rice), fruits, or vegetables. From these waste measures, consumption measures were generated. Probit estimation techniques were used for analysis. Results: The total lunchroom makeover increased the likelihood that students would eat at least some fruit by 17.9% (P < .01) and would eat at least some vegetables by 24.5% (P < .01). The intervention had no significant effect on consumption of starchy items. Continued on page S22