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Juliana F W Cohen - One of the best experts on this subject based on the ideXlab platform.
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pilot evaluation of aggregate Plate Waste as a measure of students school lunch consumption
Journal of the Academy of Nutrition and Dietetics, 2019Co-Authors: Leah Elizabeth Chapman, Scott Richardson, Lori Mcleod, Eric B Rimm, Juliana F W CohenAbstract:Background Weighing an individual's Plate Waste provides reliable estimates of food intake by physically weighing individual food components to the nearest gram before and after a meal. Weighing aggregate, school-level food Waste may be an inexpensive and less time-consuming alternative. However, it has not been determined whether aggregate Plate Waste is an accurate measure of individually weighed Plate Waste. Objective This pilot study aimed to evaluate the accuracy of aggregate Plate Waste for quantifying food Waste in a school cafeteria setting in comparison with individually weighed Plate Waste. Design A pilot validation study in which aggregate Plate Waste was compared against individually weighed Plate Waste in a school cafeteria setting. Participants/setting This study took place in an urban, low-income school district in Massachusetts in the spring of 2014. Four elementary schools with identical cafeterias and meals participated in the study. Approximately 1,700 students participated in this study. Main outcome measures For individually weighed Plate Waste, the percent discarded was calculated by dividing the weight of each discarded item by the average weight of the food item served and the percent consumed was calculated as the residual. For aggregate-level measurements, Waste was separated by component (entree, vegetable, fruit, and milk), and the weight discarded was calculated based on the weight of the cumulative amount remaining and an average weight for each food item served, with the percent consumed calculated as the residual. Statistical analyses performed Intraclass correlation coefficients (ICCs) were calculated to assess the agreement between aggregate Plate Waste and individual-level Plate Waste values. Results Agreement was excellent for entrees (ICC=0.90) and vegetables (ICC=0.78), but poor for milk (ICC=0.22) and fruits (ICC=0.23). The overall agreement for all four components combined was excellent (ICC=0.75). Conclusions Results suggest that aggregate Plate Waste may provide a reasonable estimate of individually weighed Plate Waste, but additional research is warranted.
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Weighed Plate Waste Can Accurately Measure Children's Energy Consumption from Food in Quick-Service Restaurants.
Journal of Nutrition, 2019Co-Authors: Julie Gervis, Juliana F W Cohen, Erin Hennessy, Eleanor T. Shonkoff, Peter J. Bakun, Megan P Mueller, Susan B. Roberts, Christina D. EconomosAbstract:BACKGROUND: Quick-service restaurants (QSRs) serve one-third of US children on any given day, yet no methods can directly measure energy (kcal) consumed in QSRs. Weighed Plate Waste is one feasible option, but the accuracy is unknown. OBJECTIVE: The objective of this study was to determine the accuracy of weighed Plate Waste for measuring children's energy consumption in QSRs. METHODS: Children's Plate Waste (entrees and sides) was collected for a larger study assessing a community-wide health messaging campaign to inform parents' orders for children in QSRs; a subsample (n = 194) was used for validation. Gross energy left over estimated by weighed Plate Waste combined with restaurant-stated nutrition information was compared to gross energy determined by bomb calorimetry, the gold-standard energy assessment technique. Analyses were conducted at the meal level (all food items, combined) and stratified by the number of items per meal (1, 2, or 3). Pearson correlations and paired t tests analyzed agreement; Bland-Altman statistics examined differences between energy estimations for the total and stratified subsample. RESULTS: Overall, significant agreement was observed between weighed Plate Waste and bomb calorimetry (r = 0.99, P 0.80), suggesting the accuracy of weighed Plate Waste for measuring meals of various sizes. CONCLUSIONS: Weighed Plate Waste is an accurate and valid field technique for measuring children's energy consumption from food in QSRs. Future improvements to capturing beverages, self-serve condiments, and sharing behaviors may improve the overall feasibility and accuracy.
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Pilot Evaluation of Aggregate Plate Waste as a Measure of Students' School Lunch Consumption (OR13-08-19)
Current Developments in Nutrition, 2019Co-Authors: Leah Elizabeth Chapman, Scott Richardson, Lori Mcleod, Eric B Rimm, Juliana F W CohenAbstract:Abstract Objectives Weighing individual Plate Waste provides reliable estimates of food intake by physically weighing individual food components to the nearest gram before and after a meal. Weighing aggregate, school-level food Waste may be an inexpensive and less time-consuming alternative. However, it has not been determined whether aggregate Plate Waste is an accurate measure of individual Plate Waste. This pilot study therefore aimed to evaluate the accuracy of aggregate Plate Waste for quantifying food Waste in a school cafeteria setting in comparison to individual weighed Plate Waste. Methods This study took place in an urban, low-income school district in Massachusetts. Four elementary schools that shared two identical cafeterias and served the same foods each day participated in the study. Participating students in the four schools had similar demographic characteristics. Cafeterias were randomly assigned to either individual or aggregate Plate Waste measurements. Plate Waste was collected for 4 days from approximately n = 850 students in each cafeteria on the same days. For individual Plate Waste, the % consumed was calculated for each food item on each student's tray. In the cafeteria with aggregate-level measurements, Waste was separated by component (entrée, vegetable, fruit, and milk), and weighed to calculate the % consumed. Intraclass correlation coefficients (ICCs) were calculated to assess the agreement between aggregate Plate Waste and individual-level Plate Waste. Results Agreement was excellent for entrées (ICC = 0.90) and vegetables (ICC = 0.78), but poor for milk (ICC = 0.22) and fruits (ICC = 0.23). The overall agreement for all four components combined was excellent (ICC = 0.75). Conclusions Results suggest that aggregate Plate Waste may be a reasonable measure of individually weighed Plate Waste, but additional research is warranted. Funding Sources A grant from Arbella Insurance funded the data collection. The current analysis had no funding or support. Supporting Tables, Images and/or Graphs
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a pilot and feasibility study to assess children s consumption in quick service restaurants using Plate Waste methodology
BMC Public Health, 2017Co-Authors: Juliana F W Cohen, Megan P Mueller, Susan B. Roberts, Stephanie Anzmanfrasca, Madeleine G Gamache, Vanessa M Lynskey, Emilia Matthews, Shanti Sharma, Christina D. EconomosAbstract:Children regularly consume foods from quick-service restaurants (QSR), but little is known about the foods that children order, the calories and nutrients consumed, the accuracy of stated calorie information, or the ability to assess food orders and consumption in QSRs. This study evaluated the feasibility of Plate Waste collection in QSRs and examined children’s orders and consumption of meals from the standard and children’s menus. Additional aims were to examine if the meals ordered met healthier standards for children’s menu items and determine the accuracy of the QSR-stated energy content of foods. Fifteen QSRs, two malls, and 116 eligible parents were approached to participate in the study in 2015. Among the families recruited, children’s meal orders and consumption were analyzed using Plate Waste methodology, and a subsample of foods was analyzed using bomb calorimetry in 2015. Two individual QSRs and one mall food court with two QSRs agreed to participate, and n = 50 participants (parents with children between the ages of 5-10 years) were recruited. Children consumed on average 519 calories, 5.7 g saturated fat, 957 mg sodium, 3.7 g fiber, and 22.7 g sugar. Children ordered and consumed significantly fewer calories and less sodium and sugar with meals ordered exclusively from the children’s menu compared with the standard menu. Overall there were no significant differences between the measured and stated energy contents of the QSR foods. Conducting Plate Waste research in QSRs is feasible and there is concordance with stated calorie information. Consuming foods exclusively from the children’s menu may help limit overconsumption in QSRs.
Caryl A. Nowson - One of the best experts on this subject based on the ideXlab platform.
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Nutrient intake and Plate Waste from an Australian residential care facility
European Journal of Clinical Nutrition, 2007Co-Authors: J A Grieger, Caryl A. NowsonAbstract:Objective: To determine the Plate Waste, energy and selected-nutrient intake, from elderly residents living in a high-level care (HLC) and low-level care (LLC) facility. Design: Three, single, whole day assessments of Plate Waste, energy, and selected nutrients, using a visual rating Plate Waste scale. Setting: Long-term residential care establishment. Subjects: One hundred and sixty-nine (93 HLC and 76 LLC) individual daily intakes. Main findings: The mean energy Wasted throughout the whole day was 17%. The energy Wasted from main meals (16%) was significantly less than the energy Wasted at mid-meals (22%, P =0.049). The lowest mean energy wastage occurred at breakfast (8%) compared to lunch (22%) and dinner (25%, P
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nutrient intake and Plate Waste from an australian residential care facility
European Journal of Clinical Nutrition, 2007Co-Authors: J A Grieger, Caryl A. NowsonAbstract:Objective: To determine the Plate Waste, energy and selected-nutrient intake, from elderly residents living in a high-level care (HLC) and low-level care (LLC) facility. Design: Three, single, whole day assessments of Plate Waste, energy, and selected nutrients, using a visual rating Plate Waste scale. Setting: Long-term residential care establishment. Subjects: One hundred and sixty-nine (93 HLC and 76 LLC) individual daily intakes. Main findings: The mean energy Wasted throughout the whole day was 17%. The energy Wasted from main meals (16%) was significantly less than the energy Wasted at mid-meals (22%, P =0.049). The lowest mean energy wastage occurred at breakfast (8%) compared to lunch (22%) and dinner (25%, P μ g. Conclusion: On 1 day, more than half the residents surveyed were at risk of consuming an inadequate energy intake, which over-time, may result in body weight loss. Although wastage was not excessive and energy served was adequate, the amount of food eaten was insufficient to meet energy and calcium requirements for a significant number of residents and it is not possible to consume sufficient vitamin D through food sources.
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Nutrient intake at meals in residential care facilities for the aged: validated visual estimation of Plate Waste
Australian Journal of Nutrition & Dietetics, 1998Co-Authors: Alice J. Sherwin, Caryl A. Nowson, J. L. Alexander, John D Wark, John Mcphee, Leon FlickerAbstract:This study aimed to validate visual Plate Waste estimation against weighed Waste as a method of dietary assessment of nursing home and hostel residents. Assessment of nutrient intake is integral to safeguarding minimal nutrition standards for aged residential care. A pilot study was conducted of residents from six institutions to validate a quick, reliable visual Plate Waste method. Comparing observed and weighed Waste for 1368 food items, a difference of only 1.5 to 1.7% was found in assessed Waste. Inter-observer difference in assessed Waste was only 0.21°%. The method was equally valid for different institution types, diet textures and most food types. Estimation of nutrient intake from meals using weighed Waste assessment indicated that those taking texture modified diets were at risk of lower energy, protein and fibre intakes. Therefore visual assessment of Plate Waste provides a valid means of assessing intake in groups of elderly persons in residential care, where dietary intake may be suboptimal.
Jane C Hurley - One of the best experts on this subject based on the ideXlab platform.
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location of school lunch salad bars and fruit and vegetable consumption in middle schools a cross sectional Plate Waste study
Journal of the Academy of Nutrition and Dietetics, 2016Co-Authors: Marc A Adams, Meredith Bruening, Punam Ohrivachaspati, Jane C HurleyAbstract:Abstract Background The school lunch environment is a prime target for increasing a child's consumption of fresh fruits and vegetables (F/V). Salad bars are heavily encouraged in schools; however, more research is needed to examine the contexts in which salad bars promote consumption of F/V among students. Objective To compare the amount of fresh F/V self-served, consumed, and Wasted by students during lunch at schools with differing salad bar placement: inside or outside of the serving line. Design Cross-sectional Plate Waste study in which salad bar placement differed between schools. Participants/setting A random sample of middle school students (N=533) from six schools (three schools per district). Main outcome measures Amount of fresh F/V taken, consumed, and Wasted. Statistical analyses Negative binomial multivariable regression examined placement of salad bars, adjusting for sex, grade, race/ethnicity, free/reduced status, day of the week, and nesting of students within schools. Results Almost all students (98.6%) in the schools with salad bars inside serving lines self-served F/V compared with only 22.6% of students in the schools with salad bars outside lines (adjusted prevalence ratio=5.38; 95% CI 4.04 to 7.17). Similarly, students at schools with salad bars inside the line had greater prevalence of consuming any F/V compared with students in schools with salad bars outside the line (adjusted prevalence ratio=4.83; 95% CI 3.40 to 6.81). On average, students with the salad bar outside the line Wasted less F/V compared with those with salad bars inside the line (30% vs 48%, respectively). Conclusions Few students visited salad bars located outside the lunch line. Salad bars inside the lunch line resulted in significantly greater fresh F/V taken, consumed, and Wasted. When possible, schools should try to include salad bars inside the line to increase students' exposure to F/V.
Ada Rocha - One of the best experts on this subject based on the ideXlab platform.
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Factors influencing food Waste during lunch of fourth-grade school children
Waste Management, 2020Co-Authors: Margarida Martins, Sara Rodrigues, Luís Cunha, Ada RochaAbstract:Abstract This study aims to explore the factors that influence Plate Waste at lunches served in primary schools. Data was collected for all fourth-grade children attending 21 primary schools from the city of Porto (Portugal) (n = 463). Plate Waste was evaluated by the weighing method and factors influencing Plate Waste were collected by observation of menu and canteen characteristics and through the application of a questionnaire to children aiming to evaluate factors related to preferences and dietary patterns. Logistic regression was performed to identify predictors of Plate Waste. It was observed that fish menus and composed dishes showed a higher tendency for increased Plate Waste. However, this effect was not observed when adjusted for other variables. Soups without pulses and blended soups were less likely to be discarded by children. The presence of the teacher during meals and the possibility for children to leave the canteen whenever they wish, protected both the main dish and the soup from being Wasted. A higher number of children in the canteen was associated with increased soup Waste. As expected, children more pleased with the sensory characteristics of the main dish and soup were less likely to Waste food. Children who consumed high-saturated fat content mid-morning snacks were more likely to Waste soup. The main factors associated with Plate Waste were related to the presence of teachers during the mealtime, school meal policies and the meals’ sensory characteristics. Additionally, soup Waste was determined by its composition, mid-morning snacks and the number of children in the canteen.
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Strategies to reduce Plate Waste in primary schools - experimental evaluation.
Public Health Nutrition, 2015Co-Authors: Margarida Martins, Sara Rodrigues, Luís Cunha, Ada RochaAbstract:Objective To determine and compare the effect of two interventions in reducing the Plate Waste of school lunches. Design A between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food Waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food Waste; and (iii) a control group with no intervention. For each child, physical weighing of individual meals and leftovers was performed on three non-consecutive weeks at baseline (T0), 1 week (T1, short term) and 3 months (T2, medium term) following the intervention. Plate Waste was recorded for a total of 1742 lunches during 14 d over eight different menus. Setting Portuguese public primary schools in the city of Porto. Subjects All fourth-grade children ( n 212) attending the three preselected schools. Results After intervention A focusing on nutrition education designed for children, a decrease in soup Waste was observed compared with the control group. The effect was greater at T1 (−11·9 ( se 2·8) %; P se 4·4) %; P =0·103). The Plate Waste of identical main dishes decreased strongly at T1 (−33·9 ( se 4·8) %; P se 3·2) %; P se 1·9) % for soup; −5·4 ( se 2·4) % for identical main dishes). Conclusions Nutrition education designed for children was more effective in the short than the medium term. Thus, this kind of intervention was not effective in reducing food Waste in the medium term. In contrast, an intervention focusing on teachers revealed better results in the medium term than in the short term.
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determination of Plate Waste in primary school lunches by weighing and visual estimation methods a validation study
Waste Management, 2014Co-Authors: Margarida Martins, L Cunha, Sara Rodrigues, Ada RochaAbstract:Abstract The aim of this study was to validate the visual estimation method for aggregated Plate Waste of main dish at Portuguese primary school canteens. For this purpose Plate Waste at school lunch was measured for 505 individual servings, using weighing individual servings and Plate Waste and visual estimation method by a 6-point scale, as developed by Comstock et al. (1981). A high variability of initial serving weights was found with serving sizes ranging from 88.9 to 283.3 g and with a coefficient of variation ranging from 5.5% to 24.7%. Mean Plate Waste was 27.5% according to the weighing method. There was a significant bias in the conversion of the visual Waste estimations to actual Waste, being overestimated by an average of 8.0 g (ranging from −12.9 g to 41.4 g). According to Bland and Altman plot, the mean difference between methods was of 8.0 g and the amplitude interval was 102.6 g. The study showed that the visual estimation method is not as accurate as the weighing method in assessing nonselective aggregated Plate Waste at primary school canteens. Our findings are thus very important on considering Plate Waste assessment, since the wide variation on initial servings introduces a relevant bias when considering standard portions or a random sample of initial servings. Although, greater convenience, time-saving and the possibility to monitor Plate Waste of large groups, make the visual estimation method an important method to assess Plate Waste at school canteens, these results highlighted the need of portions standardization and control of initial servings to allow for its use.
Shengkui Cheng - One of the best experts on this subject based on the ideXlab platform.
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food away from home Plate Waste in china preference for variety and quantity
Food Policy, 2020Co-Authors: Zhigang Xu, Zongli Zhang, Funing Zhong, Shengkui ChengAbstract:Abstract China is observing a rapid increase of food-away-from-home (FAFH) Plate Waste along with economic growth. Food Waste reduces food use efficiency, exerts pressure on environment and resources, and threatens national food security. This study analyzes the impact of consumers’ preference for variety and restaurants’ dish portions on FAFH Plate Waste using a survey data from 170 restaurants in Beijing and Lhasa. The primary findings are that higher food variety leads to less Plate Waste and bigger portion size results in more Plate Waste. We also observe that increases in consumers’ income lead to more Plate Waste. Moreover, the Chinese Face-culture plays a significant role on consumers’ Plate Waste. Serving dishes with suitable portions in restaurants should be incentivized to help reduce both the amount and rate of Plate Waste. Our results can suggest relevant policy tools to nudge people in forming sustainable consumption behavior and provide valuable implications for reducing food Waste and improving food security in China.
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Plate Waste in school lunch programs in beijing china
Sustainability, 2016Co-Authors: Shengkui ChengAbstract:School Plate Waste is of particular concern worldwide due to its adverse impacts not only on resource use and the environment, but also on students’ health, physical maturation, and academic achievement in the long term. Previous studies on school Plate Waste have all been conducted in industrialized countries, and more studies are badly needed in developing countries. In this paper, we report a pilot study on the patterns and causes of Plate Waste in school lunch programs in Beijing, China, by a combination of physical weighing, questionnaire survey, and semi-structured interview approaches. Our results show that the average amount of food Waste generated by school students in Beijing in 2014 was 130 g/cap/meal, accounting for 21% of total food served. Staple food (43%) and vegetables (42%) were the dominant proportions. Buffet meals resulted in less Plate Waste than packed meals and set meals. Food supply patterns, the quality of canteen service, and the dietary habit and students’ knowledge of food production were the main influencing factors behind Plate Waste. To our best knowledge, our pilot study provides a first understanding of the overlooked Plate Waste in school lunch programs in China, and a good basis for further analysis in this field, and will be helpful in informing policy-making in relevant nutrition and education programs in schools in China.