Successful people sometimes talk about their "Big Break." The moment that made the big difference in their life. What's rare, however, is hear about successful people who mainly have "Bad Breaks." Meet Charles Henry Turner. Many discoveries about how insects communicate with each other and how they think come from the crazy-creative shoe-string experiments and research papers of Turner. Born in 1967 -- right after the Civil War -- Turner was a standout zoology student at the University of Cincinnati and is thought to be the first African-American PhD graduate from the Univeristy of Chicago. Despite a strong start, he was never able to find a University professorship and instead taught high school biology in St. Louis until passing away at 56. Interestingly, there's not any record of him complaining about being overlooked, passed over, or not having a Big Break. He must have been too busy. For 30 years, he kept his passion, and he stayed the course of the mission he saw for himself. For these 30 years he continued to think to ask out-of-the-box research questions -- like, can insects hear? can they think? and how do they solve new problems? Then he'd design of ingenious experiments to test his ideas. He would then spend his nights collecting data, and he'd spend his weekends writing and publishing scientific papers in some of the best journals in his field. Still, no university every hired him. No big break, mainly bad breaks. Still he didn't complain, he kept working, and he kept his "eyes on the prize." That seems to be his super power and why 100 years later he stands so tall above all of those who were hired instead of him. There's an inspiring article on him in the Feb 2024 American Scientist.
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We have discovered more than 100 changes that lunchrooms can make to nudge students to eat better. For instance, if you show a kid three consecutive pans of vegetables--green beans, corn, and carrots--they’ll take 11 percent more of whatever vegetable is in the first pan. It doesn’t matter what it is. They’re hungry, and what’s first looks best. To help schools visualize how they could go through their lunchrooms and make a bunch of low-cost/no cost changes, I wrote an infographic editorial for the New York Times.[i] One teacher said she even printed this out for her students and had them color it in class. High school math class just isn’t what it used to be. Shortly after the op-ed was published, a television producer wanted to film us doing a before-and-after Smarter Lunchroom Makeover of a middle school. Why a middle school? Apparently elementary students act too random in front of TV cameras (remember that picnic for squirrels?), and most high schoolers aren’t photogenic enough for television--too many strange clothes, weird hair colors, piercings, and uninterested looks. The TV people wanted us to find a middle school that would do a total lunchroom makeover for less than $50--and film it all MTV-style.[ii] After finding the perfect middle school and watching students eat lunches for a week, we isolated ten changes we could easily make for less than $50 total that would probably help them eat better without even realizing it--things like changing the location of the fruit, giving fun names to healthy foods, moving the cookies behind the counter, putting the vegetables first, and so on. The food service director and producer were cool with the changes, so we got to work.[iii]Twenty-five kids were hand-picked to be secretly filmed by three hidden cameras. We hid cameras in a ceiling tile, a hat, and even in our fake water bottle. Everything was set--and then came the catch. We were asked, with the cameras rolling, to predict the sales for each food item. After lunch was over, the smoke cleared, and the dishes washed, we were able to calculate just what had happened. The makeover was a nutritional victory--kids took a lot more salads, fruit sales doubled, white milk sales went up 38 percent, sugary drinks sales dropped by 17 percent, and they ran out of the healthy bean burritos--renamed Big Bad Bean Burritos--for the first time ever. These kids ate an average of 18 percent fewer calories, and they ate better than they typically did.[iv] What didn’t work was putting the cookies behind the counter. We thought this would decrease sales by 30 percent, but it did nothing. Even worse, we predicted that moving vegetables to the front of the line would increase sales by 11 percent, but it instead dropped by 30 percent.[v]What happened? A little bit of sleuthing showed that cookies were the cafeteria’s big “destination food.” They were five inches of hot, freshly baked gooey goodness--the main reason some kids ate school lunch. Wild horses couldn’t have pulled these kids away from the cookies without pulling them away from eating lunch there altogether. The vegetables were a different story. As I mentioned, our lab studies showed that lunchgoers were 11 percent more likely to take whatever vegetable they saw first compared to whatever they saw third. Well, that’s true when three vegetables are in the middleof the serving line, but here we put them in the frontof the line. Nobody scoops up a plate of green beans and then looks for the entrée that goes with it. People pick out the entrée and thenthe vegetable. They didn’t want to take a veggie until they knew what they were having for a main course. When the interview got to this point, the producer asked, “You’ve been doing eating research for twenty-five years. Sales didn’t increase by 11 percent, they dropped by 30. Why were you so far off?” I said, “Well, if we always knew what we were doing, we wouldn’t call it research.” (He seemed amused enough by this answer to not report these missed predictions in his story.) Still, nailing five out of seven predictions was pretty decent. Our prediction report card wasn’t straight As, but it was better than the report cards I got in high school. Most important, we were able to show in real-TV-time how only $38 and two hours of tweaking made a bigger difference than hefty expert commission reports. Where should a school start? Start with the Smarter Lunchroom Movement Checklist below and choose three easy changes to get the ball rolling. When we sit down with the food service directors and managers, we specifically tell them what they’re doing exceptionally well. We then mention that these are some other ideas they can consider, but we ask them to pick no more than three. Some schools want to try everything, but while ambition may soar in the heat of the moment, when it comes to implementation, making more than three changes can seem so overwhelming that often nothing gets changed. Focus on three and save the rest for later.
The Smarter Lunchroom Starter List When we do Smarter Lunchroom makeovers, it’s easy to find ten or more easy changes a lunchroom can make overnight or over a weekend for less than $50. Yet for most, even making a couple small changes can have a dramatic impact. Here are easy changes we’ve designed to get you started: To Increase Fruit Sales . . . []Display fruit in two locations, one near the register []Display whole fruits in a nice bowl or basket []Employ signs and suggestive selling to draw attention to the fruit To Increase Vegetable Sales . . . []Give them creative/descriptive names[vi] []Display the names on menu boards and at point-of-purchase To increase White Milk Sales . . . [] Place white milk first in the cooler [] Place white milk in every cooler [] Make sure fat-free (skim) white milk accounts for at least 1/3 of all milk displayed To Increase Healthy Entrée Sales . . . [] Make the healthy entrée the first or most prominent in the lunch line. [] Give the targeted entrée a creative or descriptive name [] Feature it on a menu board outside the cafeteria To Increase the Number of Complete Healthy Meals Sold . . . [] Place key meal items at the snack window2 [] Move chips and cookies behind the serving counter and offer them by request only [] Create a healthy-items-only “grab and go” convenience line[vii] |
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