MealSim Year 5: Data Collection and Analysis, Model Verification, and Extension Planning

From the paper

Abstract

The objective of the MealSim study is to empower school nutrition directors with evidence-based strategies specific to their institution to improve student fruit and vegetable consumption while decreasing food waste through the development and evaluation of a school meal systems agent-based model simulation tool. The project aims to improve fruit and vegetable consumption and reduce food waste. Research activities are being conducted through two key objectives: 1) Build an agent-based model (MealSim) to simulate dietary behavior in school meal systems and 2) Validate MealSim using data from school nutrition programs in collaboration with key stakeholders. Extension activities are described by the following objective: 3) Disseminate the ABM simulation tool nationwide and evaluate the ABMs effectiveness in improving the selection, consumption, and waste of fruit and vegetables in K-12 school meals. Year 5 centered around data management of the data collected in Year 4, as well as execution of the final year of plate waste data collection in 11 schools located in Baltimore, MD (n=3), Chicago, IL (n=2), Madison, WI (n=3), and Rockbridge County, VA (n=3). Data analysis and model verification is underway. We have also begun planning are Extension component according to stakeholder feedback received in previous years. We plan to recruit a cohort of school nutrition administrators and professionals to engage in piloting our MealSim training and dissemination protocols. Due to the 2-year COVID delay experienced by this project, we requested and were granted a no cost extension for our work. Plate waste and school observation data provide an important opportunity to understand school nutrition systems, and it is important that the final agent-based model is disseminated alongside training and technical resources. It is anticipated that MealSim will empower school nutrition stakeholders to make evidence-based decisions on how to modify their cafeteria operations to improve fruit and vegetable consumption and reduce food waste, ultimately resulting in improved public health and environmental sustainability. 2020-68015-42192 This work is supported by the USDA National Institute of Food and Agriculture.