A novel study published in the journal JAMA Pediatrics has found that using chefs in schools led to better results as children ate more fruits and vegetables. Researchers from Harvard University's T. H. Chan School of Public Health conducted a study in which they assessed the eating habit of more than 2,600 children. These children were studying in classes from third to eighth and were from two low-income urban school districts.

Majority of the students were Hispanic and their average age was 11-and-a-half-years. The researchers said that trained chefs were assigned to some schools in order to spice up fruits, vegetables and new dishes having low-fat, low-salt recipes.

In some of the schools, it was also experimented as how the food was presented to children. The researchers evaluated many things and also measured quantities of food taken by children and also the amount they have wasted.

Juliana Cohen, a research associate in the school's nutrition department, said when children were given sautéed broccoli in garlic and olive oil or vegetable soup they ate more than a situation where they were served indistinguishable greens in large amount.

She said the study clears one thing it is an effective method to reduce plate waste. The researchers affirmed that it is not a small matter as there are 30 million children who receive meals at schools each day.

These meals make children's much of their half calories for the day. The researchers think that children do get influenced by the environment in which food presented when it comes to them to choose food.

The researchers found that consumption of new food items did not increase, but the researchers were not bothered about the same. In fact, they have suggested that schools should not stop providing healthy foods.