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Back to top 6 Principles of Behavioral Economics Used in Smarter Lunchrooms The Smarter Lunchrooms National Office has identified 6 principles of behavioral economics that can be applied to the school lunchroom. The principles address environmental cues that influence eating behavior.
They work in lunchrooms, and also restaurants, food courts, and even your home kitchen! The amount of food available influences how much we eat, regardless of official serving sizes.
Keep portion sizes appropriate by using pre-portioned snacks and strategically chosen serving containers and utensils. Serving bowl size and food consumption. Promote a smart salad: Review correct portion sizes with lunchroom service staff.
If the lunchroom allows hungry kids to request larger portions, encourage extra helpings of fruits, vegetables, and other featured foods. Convenience influences food choices. Make healthy foods more convenient than less healthy options!
Smarter Lunchrooms Strategies to Increase Convenience Offer fruit and vegetables at least twice in each service line, including by each point of sale. Social time is hugely important to kids! Create a healthy convenience service station window, cart, etc.
Food for Thought In elementary schools, little arms may have trouble reaching the fruit and vegetable displays. Make featured foods easy to reach and grab!
Foods that are easy to see are the first to be selected and eaten, according to research conducted by the Smarter Lunchrooms Movement team. The Evidence in Action In one school district, fresh fruit sales were poor.
Fruit was kept in hard-to-see, dull metal chafing dishes behind nearly-opaque sneeze guards. Place foods in multiple places along the line.
Use signage and menus to highlight special items. List the healthiest foods first on menus and announcements.
Use bright colors, arrows, eye-catching fonts, and pictures. These are especially helpful to beginning readers and English language learners. Foods that look delicious and sound delicious are more likely to taste delicious!
Which salad would you prefer? The Greek Salad nicely packaged in a clam shell with a colorful label, or the smooshed unlabeled salad with plastic wrap still on it? Big bad bean burrito, Dinosaur Trees broccoliPower Peas, etc.
Add splashes of color to service lines using signs, trays, utensils, and linens. Rotate and update decorations and signage quarterly. Feature student artwork and input. Brand the lunchroom using school colors, mascots, etc. Promote featured foods with this branding. Restock food trays and salad bars regularly.
Trays should look fresh and bountiful. Nobody wants to eat while looking at the trash can! Hide storage, cleaning materials, and garbage bins. Ensure service and dining areas are clean, orderly, and inviting.NOTE: All online course students must have Internet access and e-mail.
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