school lunch acceptance study & marketing plan powerpoint presentation

8/16/2019 School Lunch Acceptance Study & Marketing Plan PowerPoint Presentation

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School Lunch AcceptancStudy & Marketing Plan

By: Susannah Brewton, Tarryn Hake,

Sarah Nahum, Nelson Reames,Denielle Saitta, Alyssa Schroeder,Alexandra Tracchio


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Table of Contents:School lunch quality, participation, and

perceptions researchLunch preparation and service observations

Manager assessment of quality, participation,

and perceptions

Participation data

Plate waste study data

Perception surveys data

Your assessment of quality, participation, and

perceptions

Marketing plan

Marketing plan implement

Participation dataPlate waste study data

Perception surveys data

Comparison of pre and po

implementation data

Manager assessment of m

and implementation eff

Your assessment of marke

implementation effectiv


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Introduction

Location: Statesboro High School

Dates:

August 19-21, 2015 First plate waste study and participationcollection

August 31- September 18, 2015 Marketing plan implementat

September 21-23, 2015 Second plate waste study and participacollection


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School Lunch Quality, Participation, and Perception

Impact of the new U.S. Department of Agriculture school meal food selection, consumption, and waste.Purpose: To determine whether or not the new school lunch standards made an impact

selection and consumption of foods

Methods: The researchers described the intervention as the implementation of the new

standards at the beginning of the 2012-2013 school year. To measure plate waste, th

day pre-implementation (before the new school meal standards) and a two day post-

(after the new school meal standards) measurement of consumption using establish

study methods

Results: The researchers found that there was a 23 percent increase in fruit selection, al

and vegetable consumption remained the same as before the new standards. Also, t

implementation measurement showed entrée consumption increased by 15.6 perce

consumption increased by 16.2 percent, but fruit consumption remained the same

Conclusion: This study showed that the new school lunch standards have had a positive


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Nutrient content of school meals before and after implementatnutrient recommendations in five school districts across two Purpose: To compare the changes in the nutrient content of meals served at school lunc

after the implementation of a nutrition interventionMethods: the researchers compared the nutrient levels of school meals before and afte

interventions at five school districts. They then compared the school menu changes tmenu regulations.

Results: Researchers found that in these five school districts, the menu changes that wea reduction of overall calories, sugar, and sodium content. The most significant of the

observed during breakfast when there was a dramatic reduction in sugar, total fat anof the meal

Conclusion: Nutrition interventions can have an effect on the nutrient content on the meschool-aged children and adolescents


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Competitive foods, discrimination, and participation in the natiolunch programPurpose: To observe and discuss competitive foods in the a la carte line and the impact

these foods has on school lunch participation.Methods: The researchers implemented an intervention across three schools in the San

School District that increased the number and diversity of NSLP full meal options andcarte options outside of the school lunch program

Results: The researchers found that when a la carte items were removed, there was an iparticipation rates for the National School Lunch Program by an average of 23 percen

Conclusion: This study showed that it is possible to improve the participation rate in theLunch Program for qualified students and to successfully remove competitive foods


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A case for targeting marketing and availability in school food poadolescents’ food purchases at school and exposure to televiinternet, and video games

Purpose: To report the association between eighth-grade students’ purchases of sugar-sbeverages and snack foods and these two policy targets: screen-based media (a proxfood advertising) and school-level availability of sugar-sweetened beverages and sna

Methods: The students were asked what sugar-sweetened beverages the school offeredfrequently they purchased them. Students were also asked about how often they pu

snacks. They answered based on three variables: never purchase, purchase one to fopurchase one or more per day. Additionally, adolescents were asked to write down hthey spend using various forms of screen-based media during the week and on week

Results: The results showed that the average eighth-grade student spends a total of six day each week watching screen-based media. “20.8 percent of students reported pursweetened beverage at school one to four times in the past week and 38 percent of areported purchasing a snack one to four times a week”

Conclusion: The results of this study were that there was a negative implication of screeadolescents and their food choices at school.


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Promoting the purchase of low-calorie foods from school vendia cluster-randomized controlled study

Purpose: to investigate the effects of three strategies on the volume of sales from vendi

students’ product choices

Methods: The strategies were: increasing the availability of low-calorie foods, labeling, a

for lower calorie products. There were a total of 13 experimental schools and 15 con

intervention consisted of three strategies that were introduced in school vending ma

successive 6-week phases.

Results: Results showed that moderately unfavorable extra foods (100-170 kcals) were s

all phases in the experimental group after implementation. During the last phase, wh

reduced, there was a significant increase in favorable beverages in the experimental

Conclusion: The provision of more lower-calorie foods in the vending machine had a poswhen it was combined with labeling and reduced prices.


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Observations of marketing on food packaging targeted to youthfood stores

Purpose: To assess food marketing strategies targeted to youth in convenience/corner aThere were two objectives of this study: (1) to examine the extent to which foods mathe Internet and television are also available and marketed in retail food stores and (whether differences exist in the amount of marketing observed across store types anracial composition

Methods: The sample consisted of 118 stores throughout four Midwestern cities in Illinolooked at 11 different categories for marketing strategies; the categories were: bread

breakfast cereals, candy and gum, chips, cookies and crackers, dairy, fruit and cereal non-carbonated drinks, prepared foods, and soda.

Results: The results showed that there was the highest prevalence of available food itemconvenient stores. Soda had the highest food availability (92%) in the stores and ice clowest food availability (62%) in the stores. Grocery stores had the highest average mavailability ratio (57.5%). Non-carbonated drinks (97.7%), fruit and cereal bars (76.9%were the most likely to have some type of marketing technique across all stores

Conclusions: The results showed that there is a strong influence on preferences of foodthe amount of marketing in retail food stores


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Lunch Preparation and Service Observation

During our observations we noticed a lot of time was set aside preparation by the cafeteria staff.

A 72-hour plate is kept on site in order to be used in case of a fo

illness claim.

As students get older, they frequent the lunch line more often.

There are various vending machines offering sports drinks, sod

and candy that surround the cafeteria.

The cafeteria houses many TVs that stream the school news.


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Manager Assessment of Quality, Participation, and Q

The manager was very excited about the changes implemented

Marketing strategy made a positive impact on student lunch pa

including students selecting healthier meals such as the deli

The school staff is developing their menus to match the least p

with pizza.

The staff is more able to predict what the students will eat.


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Participation Data (pre)

Raw Numbers (average total meals served) Percent Participati

Week 1 (Aug 3 - Aug 7) 832.4 58.785%

Week 2 (Aug 10 - Aug 14) 906.8 64.040%

Week 3 (Aug 17 - Aug 21) 918.4 64.859%

Week 4 (Aug 24 - Aug 28) 956 67.514%

Total Enrollment at Statesboro High School: 1,416 students


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Plate Waste Study Data (pre)

August 19

Pizza selected the most often and all of it eaten

Salad, deli subs, and rolls selected the least often

August 20


Deli subs, Sloppy Joes, and salad selected the least often

August 21



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Perception Surveys Data (pre)

Increased personal preference for bringing lunch

Students had low perceptions toward school lunch quality


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Your Assessment of Quality, Participation, and Perc

We found little change in the student’s perceptions of school lu

There was a change in the student’s perception of friendliness o

lunchroom staff. Our follow-up perception study showed tha

found the staff to be less friendly.

There was more student participation in the deli line on the 21s

September as well as more students picking up foods via the

instead of getting pizza.


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Marketing Plan

Bulletin board

“Eat Mor Deli” & “Eat Mor Skool Lunch”

Hung in the lunchroom above the ice maker

Visible to all students

Tabletop decorations

Advertised the deli and salad line

Advertised school lunch in general

TV slideshow


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Marketing Plan Implementation

Who: Alex, Alyssa, Denielle, Nelson, Susannah, Tarryn

What:

Bulletin board- Alex and Alyssa

Tabletop and deli line decorations and deli line labels- Denielle and Susann

Cafeteria TV Slideshow- Nelson and Tarryn

Where: Statesboro High School cafeteria

When: Monday, August 31, 2015


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Marketing Plan ImplementationHow:

Bulletin Board Set Up: Alex and Alyssa talked with Martha White about the locatio

board. After careful consideration, Ms. White decided the best placement wou

drink fountain. She chose this location because a lot of students will be able to

board, it is high enough on the wall where it wouldn’t be disturbed, and it was

hold our bulletin board

Tabletop and Deli Line Decorations: Susannah and Denielle talked with the schooemployees to create an appealing display on the deli line. They also inserted th

flyers into plastic tabletop holders and placed them on all the tables througho

They were placed on the cafeteria tables every day before lunch by the custod

TV advertisements: Tarryn and Nelson created three advertisements to gain the i

students to participate in school lunch. They developed a PowerPoint and uplo

flashdrive. They contacted the school AV center to ask if the slideshow could btelevisions in the cafeteria along with the other daily announcements. They res


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Participation Data (post)

Don’t have from Martha White as of September 30, 2015


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Plate Waste Study Data (post)

September 21st

According to our plate waste studies for this day, most students chose chick

and the deli line. Of those students, there was very little plate waste.

September 22nd

Pizza was offered this day, and the majority of students chose this options. with pizzas ate the entire pizza.

Very few students chose the deli line and spaghetti over pizza.

September 23rd

The majority of students chose popcorn chicken on this day. Very little chick


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Perception Surveys Data (post)

The personal preference to bring school lunch decreased post

strategies.

Fewer students agreed that the quality of food was low.


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Comparison of Pre and Post Implementatio

We noticed an increase in deli line participation prior to the imp

of our marketing plan

We found little change in the student’s perceptions of school lu

comparison to our previous study. However, there was a cha

student’s perception of friendless of the lunchroom staff. Ou

perception study showed that the students found the staff tofriendly.


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Manager Assessment of Marketing Plan and Implementation Effe

Monday, September 21, 2015: returned to Statesboro High School to collect the f

Martha White (the school nutrition manager of Statesboro High School) said that

materials made an impact on the students

There was an increase in school lunch participation along with students receiving

options, salads or deli sandwiches (289 students went through the deli line in o

There is a difference in participation due to the change in the food menu; pizza uevery day whereas now it is only offered three times a week (Tuesday, Thursda

There is more of an increase in school lunch participation seen in the 9th graders

Martha White and her staff were very impressed with our ideas and were also ve

the results


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Your Assessment of Marketing Plan and Implementation Ef

Our overall marketing plan showed that there was a positive co

between our implemented marketing strategies and school lu

participation.

However, due to the lunch menu changing from offering pizza e

only being offered 3 days a week we feel our results may be s

From talking with the students, they commented on our marke


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ReferencesBhatia, R., Jones, P., Reicker, Z. (2011). Competitive foods, discrimination, and participation in the national school lunch program. Americ

101(8), 1380-1386.

Cohen, J., Richardson, S., Parker, E., Catalano, P.J., Rimm, E.B. (2014). Impact of the new U.S. Department of Agriculture school meal st

consumption, and waste. American Journal of Preventative Medicine, 46 (4), 388-394.

Cummings, P.L., Welch, S.B., Mason, M., Burbage, L., Kwon, S., Kuo, T. (2014). Nutrient content of school meals before and af ter implem

recommendations in five school districts across two U.S. counties . American Journal of Preventative Medicine, 67 , S21-

Grigsby-Toussaint, D.S., Moise, I.K., & Geiger, S.D. (2011). Observations of marketing on food packaging targeted to youth in retail food

1898-1900.

Jones, S., Chu, Y.H., Burke, M.P., Teixeira, A., Blake, C.E., & Frongillo, E.A. (2012). A case for targeting marketing and availability in sc

food purchases at school and exposure to television, internet, and video games. Journal of Hunger & Environmental Nutr

Kocken, P.L., Eeuwijk, J., van Kesteren, N.C., Dusseldorp, E., Buus, G., Bassa-Dafesh, Z., & Snel, J. (2012). Promoting the purchase of lo

vending machines: a cluster-randomized controlled study. Journal of School Health, 82(3), 115-123.

school lunch acceptance study & marketing plan powerpoint presentation

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