Executive Update
School Nutrition Today Continued from page 36
Understanding the Psychology of Student Eating Habits The psychology behind students’ food choices poses a challenge. Though parents advocate for healthier meals, students often reject unfamiliar nutritious options. Understanding psychological barriers is key to developing successful meal programs students will enjoy. Practical Strategies for Success Rather than focusing solely on nutritional benefits when promoting new menu items, consider these evidence-based approaches: 1. Gradual introduction: Research shows students typically need eight to nine exposures to accept new foods. Imple- ment a “food journey” program that intro- duces one new item monthly, keeping it in rotation while gradually adding others. Document progress with “adventure passports” students can stamp when trying new items. 2. Reduce pressure: Psychological stud- ies confirm that pressuring students to try new foods often triggers resistance. Instead, create a “choice architecture” where healthier options are more prom- inent and accessible while still allowing autonomy in selection. 3. Emphasize taste: When surveyed, 78% of students cite taste as their primary consideration when selecting foods. Develop messaging that highlights flavor profiles (“sweet and tangy roasted carrots”) rather than nutritional benefits (“vitamin-rich vegetables”).
4. Low-commitment sampling: Implement “Taste Test Tuesdays” or similar programs where students can sample small portions of new menu items without committing to a whole serving. Research shows that voluntary sampling increases willingness to select those items by up to 40% later. 5. Creative presentation: Transform perception through strategic naming and presentation. For example, one study found that elementary students selected “X-Ray Vision Carrots” 30% more frequently than “Carrots.” Middle and high school students respond well to branded concepts that mirror popular food trends. Students often equate “good for them” with “won’t taste good”—a perception gap documented across school districts nation- wide. Food service professionals must bridge this gap by making nutritious foods appealing and delicious while engaging students as menu partners.
Student advisory councils can provide feed- back on recipes and presentation. These councils foster ownership while offering insights into peer preferences. Schools using this approach report 25% higher meal participation and reduced plate waste.
37
Click
below for full page view
Powered by FlippingBook