Table 4.
Mean (SD) for Number Selected, Portion Served (g), Amount Consumed (g), and % Plate Waste for Fruits and Vegetables Presented by Group (Salad Bar and Control) in Matched Pairs of Elementary Schoolsa,b
| Pair 1 | Pair 2 | Pair 3 | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Salad Bar | Control | q-values | Salad Bar | Control | q-values | Salad Bar | Control | q-values | |
| Fruits | N = 79 | N = 181 | N = 225 | N = 93 | N = 100 | N = 189 | |||
| Number selectedc | 1.0 (0.2) | 1.0 (0.00) | --- | 1.2 (0.4) | 1.0 (0.0) | --- | 1.0 (0.0) | 1.0 (0.0) | --- |
| Portion selected (g) | 129.0 (28.1) | 98.8 (30.2) | .0004 | 132.5 (73.5) | 127.8 (6.3) | .31 | 108.1 (12.3) | 90.1 (28.3) | .0008 |
| Portion consumed (g)d | 101.1 (52.3) | 67.1 (43.9) | .0004 | 47.8 (35.7) | 86.4 (53.5) | .0003 | 68.5 (45.5) | 69.6 (39.7) | .83 |
| % Wastee | 21.8 (33.9) | 30.1 (39.2) | .33 | 55.9 (35.4) | 32.3 (41.8) | .0003 | 35.8 (42.4) | 19.8 (36.8) | .032 |
| Vegetables | N = 204 | N = 294 | N = 241 | N = 136 | N = 229 | N = 41 | |||
| Number selectedf | 1.3 (0.6) | 1.1 (0.3) | .16 | 1.4 (0.7) | 1.0 (0.2) | .0042 | 1.3 (0.6) | 1.1 (0.5) | .44 |
| Portion selected (g) | 129.3 (58.8) | 123.8 (27.8) | .33 | 123.8 (81.4) | 80.2 (17.8) | .0003 | 117.9 (57.5) | 116.9 (36.5) | .61 |
| Portion consumed (g)d | 53.9 (52.6) | 38.6 (53.2) | .0046 | 47.6 (41.0) | 39.3 (37.2) | .0211 | 28.1 (47.5) | 26.9 (44.5) | .44 |
| % Wastee | 56.0 (42.6) | 69.4 (42.0) | .0016 | 55.2 (41.0) | 51.7 (44.2) | .83 | 76.8 (36.7) | 78.0 (36.6) | .44 |
Note.
Results of generalized linear models evaluating group differences presented.
Pair refers to matched pairs of schools with and without a salad bar. Pairs were matched based on %racial/ethnic minority (above or below 85% minority) and the lunchroom environment (distance from the mean Smarter Lunchroom score). Ratings occurred on the same day within each pair to match menu and day.
Only trays with fruit and vegetables, respectively, are included (N = 167 were excluded: N = 90 selected only juice; N = 57 selected an entrée that counted as their fruit or vegetable; N = 33 [9 from salad bar schools; 24 from control schools] had no fruit or vegetable).
Number of fruits selected ranged from 1-3 in salad bar school and was restricted to a maximum of 1 in control schools.
Portion consumed was calculated as [portion selected * (1 − plate waste)].
% Waste was calculated as [(portion selected − portion consumed) / portion selected].
Number of vegetables selected ranged from 1-5.