Healthy Eating By Design Lunch Observation Protocol

1. Healthy Eating By DesignLunch Observation Protocol TT Minor & Martin Luther King Jr. Elementary Schools Colleen Antvelink, Alanna Boynton, Angela Kong, Fei Li, Mary Podrabsky, Joy Supplee

2. Purpose of Lunch Observations • Obtain valid measure of fruits and vegetables consumed during lunch by 5th grade students at “intervention” and “control” schools.

3. Data Collection Specifics • Data collectors - NUTR 531 students trained and available to observe during specified dates and times • 3 lunch periods at each school during week of May 8th (approx. 11:30am-12:30pm) • Each assigned to TT Minor or MLK

4. TT Minor

5. TT Minor

6. TT Minor

7. MLK

8. MLK

9. Observation Protocol: Overview • Advance preparation: • Child assent • Passive Parental Consent • Training session for observers • ID tags with fruit or vegetable identifier

10. ID Tags & Stickers TTM MLK Strawberry TT Minor Lettuce MLK TTM MLK

11. Observation Protocol: Overview • Day of observations: • Teachers: • hand out ID tags • encourage students to sit together and leave containers on table after finished eating • A “team leader” present each day: • assign children to observers • coordinate data collection

12. Day of observations continued • Observe fruit and vegetable consumption of 3-4 children during entire lunch period while filling out observation form • After children leave: • measure remaining fruits and vegetables • calculate total fruits and vegetables consumed • check forms for accuracy • turn forms in to team leader

13. Actual Observation Form TTM

14. Training Session Time • Training for lunchroom observers will occur in two different segments.

15. Training - Segment #1 • Objectives: • Learn to visually estimate portion sizes of • various fruit and vegetable components • accurately • Achieve an accuracy rate of ~70% after • training

16. Training at Station 1A • Each table equipped with: • set of measuring cups, plates and bowls • 3 food items • Measure out portions of each item to get familiar with visual serving sizes • Return foods to collection bowls after measuring

17. Training at Station 1B: Quiz • Pre-measured portions of 12 food items displayed on table • Record estimate of portion size for each item on provided form • Answer key provided to check estimation accuracy • Correct estimation of 8 or more items considered a “pass”

18. Quiz Sample ¼ cup

20. Segment #2 Mock Observation • 3 different sample meals - one table • Observe and record portions of fruits and vegetables included in meals, given away or acquired • Remaining will be accurately measured and recorded by observers on form that will be used at schools • Required to achieve ~70% accuracy (18/26) • Practice at home if necessary

21. Actual Observation Form TTM

22. Measurement Conversions • 1 cup = 16 TB • 3/4 cup = 12 TB • 2/3 cup = 10 TB • 1/2 cup = 8 TB • 1/3 cup = 5 TB • 1/4 cup = 4 TB • 1/8 cup = 2 TB • 1/16 cup = 1 TB

23. 1/2 cup 1/4 cup 1 cup 1/2 cup 1/4 cup 1/3 cup 1/4 cup 1/6 cup 1/3 cup 1/2 cup 1/6 cup 1/3 cup 1/8 cup 1/4 cup 1/8 cup 1/3 cup 1/2 cup 1/16 cup

24. Thank You!