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ERIC Number: EJ907954
Record Type: Journal
Publication Date: 2010
Pages: 8
Abstractor: As Provided
Reference Count: 9
ISSN: ISSN-1559-5676
Nutrition Information at the Point of Selection in High Schools Does Not Affect Purchases
Rainville, Alice Jo; Choi, Kyunghee; Ragg, Mark; King, Amber; Carr, Deborah H.
Journal of Child Nutrition & Management, v34 n2 Fall 2010
Purpose/Objectives: Nutrition information can be an important component of local wellness policies. There are very few studies regarding nutrition information at the point of selection (POS) in high schools. The purpose of this study was to investigate the effects of posting entree nutrition information at the POS in high schools nationwide. Methods: This research study was conducted in three phases. In Phase I, focus groups were conducted with high school students from three high schools in the Midwest, Southeast, and Southwest USDA regions. In Phase II, the intervention school nutrition (SN) directors (n = 9) posted nutrition labels for entrees in the high school while the control SN directors (n = 11) did not. In Phase III, the intervention SN directors were interviewed via telephone to determine satisfaction with and barriers to posting nutrition information at the POS. Results: A total of 38 female and 35 male high school students participated in the focus groups. Male and female students thought nutrition information might affect their food choices. Data from the POS were analyzed using ANOVA and stepwise regression. The nutrition labels did not seem to influence students' choices. The SN directors' experiences with the intervention were positive, and they reported providing nutrition labels was a service to students. Applications to Child Nutrition Professionals: The lack of impact of entree nutrition labels in the intervention schools suggests that simply providing passive nutrition information is insufficient for changing lunch purchases in high schools. The findings indicated that attention to the levels of calories and fat in the menu offerings influenced student purchases. If schools provide healthy options, students will eat better. While this conclusion appears simple, it is consistent with the principle of having professionally trained SN directors and registered dietitians associated with SN programs. (Contains 3 tables.)
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Publication Type: Journal Articles; Reports - Research
Education Level: High Schools; Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A