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Preferences for School Milk - How Juveniles Differ

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  • Christoph-Schulz, Inken
  • Weible, Daniela
  • Salamon, Petra

Abstract

Snacks and lunches offered at school can decisively influence children’s dietary habits. In the light of discussions to establish prevention and intervention programs to abate current trends of rising childhood obesity, children’s preferences for food items with lower calorie content gain on importance. But youths preferences concerning different school milk products are not well-known. Therefore, the objective is to investigate if the milk products offered at school still meet older children’s preferences or if modifications could prove to be useful. Based on outcomes of an online survey covering a choice experiment and conducted among juveniles in Germany the probability that youths benefit from different products as well as varying prices, sugar and fat contents is estimated. Socio-demographics, psycho-metrics and perceived weight status are employed to explain youths choices preferring novel school milk products yet unavailable in German schools. Results of the choice experiment show that youths aged 15-18 are a heterogeneous group. They prefer a wider range of different products including drinking yoghurt as an option as well. Results indicate that nutritional aspects (low sugar/fat content, artificial sweetener) and body image are important for some of them.

Suggested Citation

  • Christoph-Schulz, Inken & Weible, Daniela & Salamon, Petra, 2016. "Preferences for School Milk - How Juveniles Differ," 2016 International European Forum (151st EAAE Seminar), February 15-19, 2016, Innsbruck-Igls, Austria 244518, International European Forum on System Dynamics and Innovation in Food Networks.
    • Handle: RePEc:ags:iefi16:244518
    DOI: 10.22004/ag.econ.244518
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    References listed on IDEAS

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    1. Christoph-Schulz, Inken & Weible, Daniela & Salamon, Petra, 2018. "Youths’ Preferences for Milk Products at School: How Product Attributes and Perceived Body Image Affect Choices," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 9(2), March.

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