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

2. Paul W. Horn Elementary

3. 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

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

5. Meal Status For All Grades: Production Record

6. 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

8. CostMeatGrainVegFruitKcalNa Jalepeno Crust Cheese Pizza$0.532200270460 Pasta Noodle w/Eggroll$0.661200455589 Charro Beans$0.14000.50138162 Peas$0.17000.506959 Raw Cauliflower$0.11000.501316 Raw Broccoli$0.14000.501312 California Blend Vegetables$0.29000.504135 Baby Roasted Carrots$0.21000.506849 Whole Red Grapes$0.140000.5503 Whole Cut Orange$0.090000.51003 Diced Peaches$0.210000.59010 Fresh Apple$0.170001771 Fresh Banana$0.160000.51211 Skim Chocolate Milk$0.280000120180 Skim Plain Milk$0.28000090130 1% Plain Milk$0.280000110130 Totals=$3.86343318251840

9. Jalapeño Crust Cheese Pizza

10. Tray Line

11. Fruits and Vegetables

12. Study Population 382 total students surveyed 3 rd graders: 145 4 th graders: 123 5 th graders: 114 Excluded: 27

13. 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

14. Cafeteria Layout

17. Methods: Measurement Tools Student Survey

18. Methods: Measurement Tools Visual Assessment of Intake

19. Results

20. 3 rd Grade Entrée Intake: Survey

21. 4 th Grade Entrée Intake: Survey

22. 5 th Grade Entrée Intake: Survey

23. Pizza Intake # of Students Intake Amount

27. Milk Intake # of Students Intake Amount

28. F/V Intake # of Students Intake Amount

29. Fresh Fruits and Veggies Production Record # of F/V

30. FFVP Average Daily Participation: Lunch ADP

31. 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

32. 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.

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

34. 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

35. 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.

36. References Demographics, facts and figures. (2014). Retrieved from http://www.houstonisd.org/domain/7908 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), 559-568. doi:10.1111/josh.12188 Horn elementary - overview. (2014). Retrieved from http://www.houstonisd.org/_findAschool