In 1947, the National School Lunch Program was introduced, providing free or reduced-cost meals to nearly 30 million students across the United States. In 2010, the Healthy, Hunger-Free Kids Act was passed to increase fruit, vegetable, and whole grain consumption.
In 2015, the Salad Bars in Schools Expansion Act was introduced in Congress to extend salad bar access to more schools within the National School Lunch Program. Although the bill did not pass, it reported that salad bars were linked to higher fruit and vegetable consumption, though experimental studies at the time did not confirm this.
That same year, two professors at Arizona State University received US$2 million in grant funding from the National Heart, Lung, and Blood Institute within the National Institutes of Health to test salad bar effectiveness.
Research from 2017 to 2023 in schools across Arizona showed more than a 100% increase in fruit and vegetable consumption among elementary school students when salad bars were combined with marketing methods such as posters, table tents, and announcements.
The study was led by Marc Adams, assistant dean of the School of Technology for Public Health and professor in the College of Health Solutions, alongside former associate professor Meg Bruening. Faculty involved included Punam Ohri-Vachaspati, director and professor at the College of Health Solutions, whose prior research influenced state policy to provide free meals to low-income students.
"Increasing fruit and vegetable consumption among school-age children is critical for improving their diets and preventing chronic diseases down the line. This study provides clear evidence that salad bars in schools can go a long way in improving student consumption of fruits and vegetables, without adding any additional food waste," Ohri-Vachaspati said.
Adams added that a balanced diet is linked to growth and academic performance. "It helps establish healthy behaviors early in life, and we know that that leads to healthy behaviors in adulthood."
The study measured intake over 10 weeks in elementary, middle, and high schools statewide, with elementary results showing the clearest increase. Thirteen elementary schools participated, with more than 3,000 children involved. All had 50% of students eligible for free or reduced lunch, and none previously had salad bars.
The project compared a control group to three others: salad bars alone, marketing strategies alone, and both combined. Intake was measured by weighing and photographing trays before and after meals. Adams noted that consumption increased over time. "We saw a meaningful increase in consumption that became stronger over 10 weeks. So I think that's strong evidence that it's not just a novel effect."
Source: ASU News