. 2023 Jun 9;26(9):1896–1906. doi: 10.1017/S1368980023001118

Table 3.

Overview of outcomes and results of studies included in this review

Reference/study/ country	Intervention type	Measured parameters	outcomes	Main results for respective intervention period/school
Conklin MT et al. 2005⁽¹⁹⁾ PA, USA	Calorie and nutrient labelling of selected entrées	continuous sales data collection during each period	selection of entrées with high calories or high-fat content (> 20 g per serving)	-significant decrease in selection of high calorie entrées in comparison to control −22 % (P < 0·05) -non-significant difference in selection of entrées with high-fat content
Wansink B et al. 2013⁽²⁰⁾ NY, USA^*	Presentation pre-sliced apples	sales records & plate waste observation	apple sales and apple consumption	-significant increase in apple sales in comparison to control apples eaten per student +24 % (P = 0·10) -non-significant increase in apple consumption
Hunsberger M et.al. 2015⁽²¹⁾ OR, USA	Calorie labelling at point-of-purchase	weighing of food and beverage consumption before and after service	gross calorie intake (GCI), total fat intake	Significant decrease in gross calorie and total fat intake (pre/post) calorie intake = –41 kcal/student (P = 0·004) fat intake = –21 g/student (P = 0·0025)
dosSantos et al. 2018⁽²²⁾ Denmark	‘Dish of the day’ labelling for the vegetable-based meal	meal choice from three different options	choice of ‘Dish of the day’	No difference in the choice of ‘Dish of the day’
Hanks AS et al. 2013⁽²³⁾ NY, USA^*	Labelling Presentation Position Prompting	plate waste observation	selection and consumption of fruit and vegetables	-significant increase in fruit and vegetable selection and consumption selection (pre/post) fruit: +13·4 % (P = 0·012); vegetable: +23 % (P < 0·001) consumption 1 portion (pre/post) fruit: +15·8 % (P = 0·006); vegetable: +9·8 % (P = 0·022)
Cullen KW et al. 2015⁽²⁴⁾ TX, USA	Labelling Prompting	observation of selection and consumption of fruit and vegetables	selection and consumption of fruit and vegetables	-significant increase in fruit and vegetable selection in comparison to control Fruit: +24 % (P = 0·001) Vegetable: +11 % (P = 0·05) -non-significant increase in fruit and vegetable consumption
Greene KN et al. 2017⁽²⁵⁾ NY,USA	Labelling Presentation Availability Position Priming	sales records and plate waste observation	selection and consumption of fruit and vegetables	-significant increase in fruit selection and consumption in comparison to control selection: +36·6 % (P = 0·001) consumption: +22·7 % (P = 0·017) -non-significant increase in vegetable selection and consumption
Quinn EL et al. 2018⁽²⁶⁾ WS, USA	Labelling Presentation Position Prompting	sales records and plate waste observation	selection and consumption of fruit and vegetables	-significant increase in fruit selection in comparison to control: +9 % (P = 0·004) - non-significant increase in fruit consumption as well as vegetable selection and consumption
Hanks AS et al. 2012⁽²⁷⁾ NY, USA	Availability Position	plate waste observation	selection of healthy food items and consumption selection of less healthy food items and consumption	-significant increase in selection of healthy food items: +18·8 % (P = 0·00) -no difference in consumption of healthy food items -non-significant decrease in the selection of less healthy food items -significant decrease in the consumption of less healthy food items: –27·9 % (P = 0·00) Diet composition changes Healthy food items share in total grams consumed: +4 % (P = 0·05) Less healthy food items share in total grams: –5 % (P = 0·00)
Boehm R et al. 2020⁽²⁸⁾ Northeast, US	Labelling, Presentation, Position, Availability	food selection via sales records	sales of entrées, fruit, vegetables and milk, as well as competitive foods	-no significant increase in sales of entrées, fruit, vegetable, milk as well as competitive foods in comparison to control.
Kenney EL at al. 2015⁽²⁹⁾ MA, US	Labelling, Functionality	water consumption via observation	selection and consumption of water, SSB, juice and milk at lunch period	-significant increase in selection and choice of water in comparison to control +9,4 % (P < 0·001) -decrease of percentage of students choosing SSB –3·3 % (P = 0·005) or juice –3 % (P = 0·03); no change in selection of milk
Winkler G et al. 2018⁽³⁰⁾ Bavaria, Germany	Functionality Labelling Presentation Availability Position Priming Prompting	food selection via sales records and observations of kitchen staff	sales of fruit, vegetables, vegetarian/vegan main, whole grain, sweets, water	-fruit: significant increase (compared to baseline) at all time points phase 1: +4·1 (P < 0·001); phase 2(after 5 months): +7·2 (P < 0·001); phase 3 (after 1 year): +2·3 % (P = 0·069) -salad: significant increase after 5 months -vegetarian/vegan main: significant increase at last time point -whole grain: significant increase only at beginning -sweets: significant decrease observed after 5 months -water: significant increase at phase 1 and 3
Koch PA et al. 2020⁽³¹⁾ NY, US	Labelling Presentation Availability Position	selection and consumption of school lunch by photography^†	selection and consumption of vegetables (starchy, non-starchy), fruit, grains, protein, milk as part of school lunch	-significant increase of selection and consumption of starchy vegetables (french fries) +39 % (P < 0·001) -decrease in consumption of non-starchy-vegetables, fruit and grains, increase in consumption of protein -no change in milk consumption
Ensaff H et al. 2015⁽³²⁾ Yorkshire, UK	Labelling Presentation Availability Position	food selection via cashless electronic system	sales of healthy food items Vegetarian special, salads, fruits	significant increase in sales of vegetarian special, salads and fruits (pre/post at intervention school) pre = +1·4 %, intervention = +3·0 %, post = 2·2 % (P < 0·001 for all) 2·5 time more likely to select designated food item (P < 0·001)

SSB = sugar-sweetend beverages.

Light grey = studies implementing one intervention only.

Medium grey = studies reporting results for different time points during or after intervention.

Studies from this group have provoked criticism as can be seen at https://peerj.com/preprints/3137.pdf. As a result, some studies had to be retracted. However, any study cited in this review has not been retracted at the point of writing, though results should be considered with care.

^†

Methodology described in Getts KM, Quinn EL, Johnson DB, Otten JJ. Validity and Interrater Reliability of the Visual Quarter-Waste Method for Assessing Food Waste in Middle School and High School Cafeteria Settings. J Acad Nutr Diet. 2017 Nov;117(11):1816–1821. doi: 10·1016/j.jand.2017·05·004. Epub 2017 Jul 6. PMID: 28688883; PMCID: PMC7261231.