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Completed

NCT Number: NCT02309840

The Modifying Eating and Lifestyles at School Study

The purpose of this study is to examine the impact of introducing healthier, chef-enhanced foods and/or environmental modifications (choice architecture) on selection and consumption of school foods among elementary and middle school students.

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Key information

Conditions

Meals Behavior Behavior, Animal Feeding Behavior Food Habits

Age range

5 year–16 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

About this study

Project Modifying Eating and Lifestyles at School (MEALS) was a school-based study developed by the nonprofit organization Project Bread (www.ProjectBread.org) and the Harvard School of Public Health. Project Bread hired a professional chef to work with several schools in a low-income, urban school district in Massachusetts to enhance the palatability and nutrient profile of the school meals. Four schools were randomly assigned to receive the professional chef. Additionally, two schools in that district and four schools in a second school district were randomly assigned to receive a behavioral psychology intervention to influence the selection and consumption of the healthier foods offered. Selection and consumption were assessed at baseline, up to 3 months post-implementation (short-term implementation for chef-enhanced meals), up to 4 months post-implementation (long-term implementation for behavioral psychology) and/or up to 7 months post-implementation (long-term implementation for chef-enhanced meals).

Primary Aim 1: to examine the impact of introducing healthier, chef-enhanced foods with increased palatability on selection and consumption among elementary and middle school students. It is hypothesized that there will be an increase in the selection and consumption of entrees, fruits, and vegetables in schools where healthier, chef-enhanced foods are served.

Aim 2: to examine the impact of physical modifications to the placement and displays of foods in the cafeteria on selection/consumption among elementary and middle school students. It is hypothesized that there will be an increase in selection and consumption of entrees, milk, fruits, and vegetables when modifications are made.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Students in grades 1-8 attending a participating school and receiving a school meal on a study day

Exclusion criteria

  • Bringing a lunch from home on a study day or not eating lunch in the cafeteria on a study day

Treatment and study plan

Choice Architecture

Behavioral
  • Place vegetables at the beginning of the lunch line.
  • Place fruits in attractive bowls or trays lined with appealing fabric, and place other fruit options next to the cash registers.
  • Promote fruits and vegetables with prominently displayed signage and images.
  • Place white milk selection in front of sugar-sweetened milk (e.g. chocolate milk) or at eye-level.

Other names: Smart Cafe

Chef-enhanced meals

Other

meals prepared by a professional chef with enhanced palatability

Primary outcomes

  1. Change in the selection of meal components (Selection of entrees, milk, fruits, and vegetables)

    Time frame: baseline, up to 3 months post-implementation, and up to 7 months post-implementation

    Selection of entrees, milk, fruits, and vegetables

  2. Change in the consumption of meal components (consumption of entrees, milk, fruits, and vegetables)

    Time frame: baseline, up to 3 months post-implementation, and up to 7 months post-implementation

    consumption of entrees, milk, fruits, and vegetables

Secondary outcomes

  1. Time to eat (Estimated amount of time spent eating foods)

    Time frame: up to 24 months

    Estimated amount of time spent eating foods

  2. Hunger (Self-reported hunger at the end of the meal)

    Time frame: up to 12 months

    Self-reported hunger at the end of the meal

Sponsors and collaborators

Lead sponsor

Harvard School of Public Health (HSPH)

Other

Registry information

Official study title

The Modifying Eating and Lifestyles at School (MEALS) Study

Acronym: MEALS

Important dates

Study start
2011
Primary completion
2012
Study completion
2014
First posted
Dec 5, 2014
Registry last updated
Jan 26, 2024

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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