HISD Food Study: Jalapeño Crust Cheese Pizza & Plate Waste of Meals Paul W. Horn Elementary Mujan Noroozian, UTMB Franky Lam, TWU Emily Lewis, TWU

Paul W. Horn Elementary

Demographic HISD Caucasian: 8.2% Asian: 3.6% Hispanic: 62.1% African American: 24.9% Other: 1.2% Horn Elementary: Caucasian: 47% Asian: 24% Hispanic: 19% African American: 7% Other: 3% HISD, 2014

Demographic HISD Free/ Reduced Lunch: 75.5% Horn Elementary: Free/ Reduced Lunch: 19% HISD, 2014

Meal Status For All Grades: Production Record

Lunch Menu: 2/19/2015 Entree: Jalapeño Crust Cheese Pizza Pasta Noodle w/ Eggroll Vegetables: Peas Charro Beans Raw Cauliflower Raw Broccoli California Blend Vegetables Baby Roasted Carrots Fruits: Whole Red Grapes Whole Cut Orange Diced Peaches Fresh Apple Fresh Banana Milk: Skim Chocolate Milk Skim Plain Milk 1% Plain Milk

CostMeatGrainVegFruitKcalNa Jalepeno Crust Cheese Pizza$ Pasta Noodle w/Eggroll$ Charro Beans$ Peas$ Raw Cauliflower$ Raw Broccoli$ California Blend Vegetables$ Baby Roasted Carrots$ Whole Red Grapes$ Whole Cut Orange$ Diced Peaches$ Fresh Apple$ Fresh Banana$ Skim Chocolate Milk$ Skim Plain Milk$ % Plain Milk$ Totals=$

Jalapeño Crust Cheese Pizza

Tray Line

Fruits and Vegetables

Study Population 382 total students surveyed 3 rd graders: th graders: th graders: 114 Excluded: 27

Methods Set-up Passed out surveys to all students regardless of entrée bought/brought lunch Two trash can lines “Pizza” trash can- students were instructed to leave their trays on a table for surveyors to evaluate “Pasta and Other” trash can- students threw away trash as normal Inclusion Criteria: 3 rd -5 th graders at Horn Elementary were included in the study Only trays of those who got pizza were assessed for intake Exclusion Criteria: did not specify what they ate selected more than one food option included extraneous information

Cafeteria Layout

Methods: Measurement Tools Student Survey

Methods: Measurement Tools Visual Assessment of Intake

Results

3 rd Grade Entrée Intake: Survey

4 th Grade Entrée Intake: Survey

5 th Grade Entrée Intake: Survey

Pizza Intake # of Students Intake Amount

Milk Intake # of Students Intake Amount

F/V Intake # of Students Intake Amount

Fresh Fruits and Veggies Production Record # of F/V

FFVP Average Daily Participation: Lunch ADP

Relative Research 2014, cross-sectional study sampling 5439 students in 31 middle schools and high schools in California Found significant factors associated with increased F/V consumption including: Extended lunch periods Quality of produce Inclusion of salad bars Suggests that institutional factors may affect F/V consumption of students Other factors include: availability of F/V at home, high socioeconomic status, female sex, and nutritional education Gosliner, 2014

Conclusion Survey: 3 rd graders favored pizza in comparison to 4/5 th grade. Entrees: Most kids brought their lunch, while pizza intake came in second. Pizza: 3/4 th grade ate most of their pizza;5 th grade was split. F/V & Milk: Most students consumed all F/V and milk.

Strengths Surveys were easy to understand for all ages included (3 rd -5 th graders) Additionally assessed intake of fruits/vegetables and milk

Limitations No blinding buying food; sharing opinions No standardized assessment all subjective Did not account for seconds Education bias Difference in eating environment 3rd & 4th grade vs. 5th grade Varying taste buds and appetite per age Non-compliance Only grades 3-5

Future Research Conducting this type of study at school that is more representative of the HISD population. Further Plate Waste Study on just food brought from home. Further study on FFV alone.

References Demographics, facts and figures. (2014). Retrieved from Gosliner, W. (2014). School-level factors associated with increased fruit and vegetable consumption among students in California middle and high schools. The Journal Of School Health, 84(9), doi: /josh Horn elementary - overview. (2014). Retrieved from