Cafeteria Design and Food Selection (06-29-10)

School cafeteria design is receiving increased research attention as the youth obesity epidemic broadens.  Researchers from Cornell have found, not surprisingly, that when fresh vegetables and salad items are more readily accessible to students moving through a cafeteria line, more are consumed.  Sales of certain salad bar items increased up to 300% when the salad bar was moved to a more prominent location in a New York state middle school.  These effects were measured over a one year period.  The salad bar was relocated 4 feet from a position against a wall to one near the cash registers.  This research was done by the Smarter Lunchroom Initiative at Cornell, which focuses on lunchroom design that encourages children to eat more nutritious food.

Laura Smith, Brian Wansing, and David Just. 2010.  “Convenience Drives Choice in School Lunchrooms.”  Experimental Biology Conference; Anaheim, CA.