Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
35,751
result(s) for
"Cafeterias"
Sort by:
Which Healthy Eating Nudges Work Best? A Meta-Analysis of Field Experiments
The effectiveness of healthy eating nudges in field settings increases as they shift from focusing on influencing cognition to affect to behavior.
We examine the effectiveness in field settings of seven healthy eating nudges, classified according to whether they are (1) cognitively oriented, such as “descriptive nutritional labeling,” “evaluative nutritional labeling,” or “visibility enhancements”; (2) affectively oriented, such as “hedonic enhancements or “healthy eating calls”; or (3) behaviorally oriented, such as “convenience enhancements” or “size enhancements.” Our multivariate, three-level meta-analysis of 299 effect sizes, controlling for eating behavior, population, and study characteristics, yields a standardized mean difference (Cohen’s
d
) of 0.23 (equivalent to −124 kcal/day). Effect sizes increase as the focus of the nudges shifts from cognition (
d
= 0.12, −64 kcal) to affect (
d
= 0.24, −129 kcal) to behavior (
d
= 0.39, −209 kcal). Interventions are more effective at reducing unhealthy eating than increasing healthy eating or reducing total eating. Effect sizes are larger in the United States than in other countries, in restaurants or cafeterias than in grocery stores, and in studies including a control group. Effect sizes are similar for food selection versus consumption and for children versus adults and are independent of study duration. Compared with the typical nudge study (
d
= 0.12), one implementing the best nudge scenario can expect a sixfold increase in effectiveness (to
d
= 0.74) with half the result of switching from cognitively oriented to behaviorally oriented nudges.
Journal Article
Out to lunch
Third-grader Katie Carew feels torn between her two best friends, but after wishing she were someone else, she morphs into Lucille, the lunchroom lady, and experiences life from the other side of the counter, with unexpected results.
Book
Café Niloufer: Figuring Out Competition
Anumula Shashank, a second-generation entrepreneur, considered himself fortunate to have inherited a loyal customer base of chai (tea) enthusiasts for his Café Niloufer. The café had previously sold an average of 20,000 cups of Irani chai daily, and even the 2019 pandemic had not impacted these Irani chai sales. Shashank faced competition from local and international chains, prompting him to explore new avenues to differentiate and stand out in the crowded market. On a fine 15th June morning in 2022, Shashank headed to a meeting with the owner of an 18,000 square feet facility in Himayat Nagar, Hyderabad, Telangana, India, contemplating the launch of a modern format tea café.
He took over the company’s reins from his father, Mr Anumula Babu Rao. Rao had purchased Café Niloufer from its previous owner and transformed it into a well-known brand, serving the famous ready-to-drink (RTD) Irani chai, samosa and Osmania biscuit. Café Niloufer operated solely from a single outlet in Red Hills, Hyderabad, India.
Shashank strongly felt the need to balance preserving Café Niloufer’s heritage with embracing change. As he was looking for a new space to launch the modern café, he had been grappling with a crucial decision. Should he continue their time-tested Irani tea cafe format, which had been successful for decades, or should he explore alternative business models to stay relevant and profitable in the changing market?
Journal Article
Billy Sure, kid entrepreneur and the attack of the mysterious lunch meat
When a mysterious new lunch lady's menu begins transforming the students into zombies, Billy Sure races against time to invent something to reverse the outbreak.
Book
Effects of increasing the availability of vegetarian options on main meal choices, meal offer satisfaction and liking: a pre-post analysis in a French university cafeteria
Background
Changing the food environment is an important public health lever for encouraging sustainable food choices. Targeting the availability of vegetarian main meals served in cafeterias substantially affects food choice, but acceptability has never been assessed. We examined the effects of an availability intervention at a French university cafeteria on students’ main meal choices, meal offer satisfaction and liking.
Methods
A four-week controlled trial was conducted in a university cafeteria in Dijon, France. During the two-week control period, vegetarian main meals constituted 24% of the offer. In the subsequent two-week intervention period, this proportion increased to 48%, while all the other menu items remained unchanged. Students were not informed of the change. Student choices were tracked using production data, and daily paper ballots were used to assess student satisfaction with the meal offer and liking of the main meal they chose (score range [1;5]). Nutritional quality, environmental impact, and cost of production of meal choices were calculated for each lunchtime. Food waste was measured over 4 lunchtimes during control and intervention periods. An online questionnaire collected student feedback at the end of the study.
Results
Doubling availability of vegetarian main meals significantly increased the likelihood of choosing vegetarian options (OR = 2.57, 95% CI = [2.41; 2.74]). Responses of the paper ballots (
n
= 18,342) indicated slight improvements in meal offer satisfaction from 4.05 ± 0.92 to 4.07 ± 0.93 (
p
= 0.028) and in liking from 4.09 ± 0.90 to 4.13 ± 0.92 (
p
< 0.001) during control and intervention periods, respectively. The end-of-study questionnaire (
n
= 510) revealed that only 6% of students noticed a change the availability of vegetarian main meals. The intervention led to a decrease in the environmental impact of the main meals chosen, a slight decrease in nutritional quality, a slight increase in meal costs and no change in food waste.
Conclusions
Doubling availability of vegetarian main meals in a university cafeteria resulted in a twofold increase in their selection, with students reporting being more satisfied and liking the main meals more during the intervention period. These results suggest that serving an equal proportion of vegetarian and nonvegetarian main meals could be considered in French university cafeterias to tackle environmental issues.
Trial registration
Study protocol and analysis plan were pre-registered on the Open Science Framework (
https://osf.io/pf3x7/
).
Journal Article
Freckleface Strawberry : lunch, or what's that?
\"Freckleface Strawberry and Windy Pants Patrick are wary of the school lunch\"-- Provided by publisher.
BOOK
A Virophage at the Origin of Large DNA Transposons
DNA transposons are mobile genetic elements that have shaped the genomes of eukaryotes for millions of years, yet their origins remain obscure. We discovered a virophage that, on the basis of genetic homology, likely represents an evolutionary link between double-stranded DNA viruses and Maverick/Polinton eukaryotic DNA transposons. The Mavirus virophage parasitizes the giant Cafeteria roenbergensis virus and encodes 20 predicted proteins, including a retroviral integrase and a protein-primed DNA polymerase B. On the basis of our data, we conclude that Maverick/Polinton transposons may have originated from ancient relatives of Mavirus, and thereby influenced the evolution of eukaryotic genomes, although we cannot rule out alternative evolutionary scenarios.
Journal Article
Junie B., first grader : boss of lunch
Junie, an outspoken, sometimes exasperating first grader, is thrilled when she's told she can help out in the school cafeteria.
Book
School and meal characteristics associated with plate waste in K-12 cafeterias in the United States
Food wasted in primary and secondary education institutions creates nutritional losses, financial inefficiencies, and environmental degradation. While there is some evidence of how particular interventions within schools may influence the amount of waste created, there is little recent information about typical levels of food waste generated in U.S. primary and secondary schools and how waste correlates with school and meal characteristics. We analyze data reported by more than 100 schools from 24 states as part of the World Wildlife Fund’s Food Waste Warriors project and identify how plate and beverage waste from school lunches are associated with school and meal service characteristics. We find schools that permit students to choose their own amount of milk report 76% less milk waste than those reliant upon individual milk cartons while schools that implement at least one non-curricular intervention (e.g., a table where students can share unopened food) report significantly less produce waste than other schools. We confirm several patterns observed or hypothesized in the literature, including more waste generated by younger students and during the earliest and shortest lunch periods. We document several novel associations including more plate waste at smaller schools, during winter months and in the Northeast region. We find several nuanced patterns of waste related to the prevalence of free and reduced meal service and whether all meal elements are offered versus served. While this study cannot support rigorous evaluation of intervention effectiveness, it provides insights into school and program characteristics that may pose challenges for schools interested in reducing student plate waste.
Journal Article