HISD Food Study: Jalapeño Crust Cheese Pizza & Plate Waste of Meals

Paul W. Horn Elementary

Mujan Noroozian, UTMBFranky Lam, TWUEmily 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

All Grades 3rd 4th 5th0

50

100

150

200

250

300

350

251 55 73 69

17

1

3 3

52

12

9 10

Paid Reduced Price Free

Lunch Menu: 2/19/2015

Entree:Jalapeño Crust Cheese

PizzaPasta Noodle w/ Eggroll

Vegetables:PeasCharro BeansRaw CauliflowerRaw BroccoliCalifornia Blend

Vegetables Baby Roasted Carrots

Fruits:Whole Red

GrapesWhole Cut

OrangeDiced PeachesFresh AppleFresh Banana

Milk:Skim Chocolate

MilkSkim Plain Milk1% Plain Milk

  Cost Meat Grain Veg Fruit Kcal Na

Jalepeno Crust Cheese Pizza $0.53 2 2 0 0 270 460

Pasta Noodle w/Eggroll $0.66 1 2 0 0 455 589

Charro Beans $0.14 0 0 0.5 0 138 162

Peas $0.17 0 0 0.5 0 69 59

Raw Cauliflower $0.11 0 0 0.5 0 13 16

Raw Broccoli $0.14 0 0 0.5 0 13 12

California Blend Vegetables $0.29 0 0 0.5 0 41 35

Baby Roasted Carrots $0.21 0 0 0.5 0 68 49

Whole Red Grapes $0.14 0 0 0 0.5 50 3

Whole Cut Orange $0.09 0 0 0 0.5 100 3

Diced Peaches $0.21 0 0 0 0.5 90 10

Fresh Apple $0.17 0 0 0 1 77 1

Fresh Banana $0.16 0 0 0 0.5 121 1

Skim Chocolate Milk $0.28 0 0 0 0 120 180

Skim Plain Milk $0.28 0 0 0 0 90 130

1% Plain Milk $0.28 0 0 0 0 110 130

Totals= $3.86 3 4 3 3 1825 1840

Jalapeño Crust Cheese Pizza

Tray Line

Fruits and Vegetables

Study Population

• 382 total students surveyed• 3rd graders: 145• 4th graders: 123• 5th 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:• 3rd-5th 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

38

1376

9

Pizza Pasta & Egg Roll Brought Lunch Excluded

3rd Grade Entrée Intake: Survey

51

8

59

5

Pizza Pasta & Egg Roll Brought Lunch Excluded

4th Grade Entrée Intake: Survey

48

9

44

13

5th Grade Entrée Intake: Survey

None 1/4 1/2 3/4 All0

5

10

15

20

25

4 5 7 14 810 2 3 9 239 4 3 11 1

3rd4th5th

Pizza Intake#

of

Stu

dents

Intake Amount

3rd Grade 4th Grade 5th Grade0

7.5

15

22.5

30

4

11

17

8

21

15

27

19

16

“How did it TASTE?”

Bad OK Good

Num

ber

of

Stu

dents

3rd Grade 4th Grade 5th Grade0

7.5

15

22.5

30

3

1412

10

19 18

26

17 18

“How did it LOOK?”

Bad OK Good

Num

ber

of

Stu

dents

3rd Grade 4th Grade 5th Grade0

7.5

15

22.5

30

37.5

9

2123

2927

23

“Would you eat it AGAIN?”

No Yes

Num

ber

of

Stu

dents

Milk Intake

None 1/4 1/2 3/4 All0

5

10

15

20

25

3 5 4 3 228 5 4 3 212 2 2 4 21

3rd4th5th

# o

f Stu

dents

Intake Amount

F/V Intake

None 1/4 1/2 3/4 All0

5

10

15

20

25

30

1 9 4 3 213 4 4 6 273 4 7 4 13

3rd4th5th

# o

f Stu

dents

Intake Amount

Fresh Fruits and Veggies Production

Record

Total Planned Total Served0

50

100

150

200

250

225 225112 7765 720 1465 59

Whole Red Grapes

Whole Cut Orange

Raw Broccoli# o

f F/

V

FFVP Average Daily Participation: Lunch

8/25-9/12 9/15-10/6 2/2-2/200

50

100

150

200

250

300

350

ADPAD

P

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: 3rd graders favored pizza in comparison to 4/5th grade.

• Entrees: Most kids brought their lunch, while pizza intake came in second.

• Pizza: 3/4th grade ate most of their pizza;5th grade was split.

• F/V & Milk: Most students consumed all F/V and milk.

Strengths

• Surveys were easy to understand for all ages included (3rd-5th 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.

ReferencesDemographics, 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 fromhttp://www.houstonisd.org/_findAschool