Methods: The intervention was designed in partnership with a local food service provider in the District of Columbia and took place at two public elementary schools over the course of two years. Each semester, researchers visited schools to conduct a baseline assessment before the intervention was introduced. In two semesters, students were presented with a single fruit or vegetable appetizer. In the third semester, students could choose one of two fruit appetizers. In the fourth semester, students were offered a third choice of cooked vegetables in the hot food line at lunch. Researchers recorded whether students had selected a fruit or vegetable item and recorded how much of the item they had consumed at the end of the lunch period. This data was analyzed to see if the odds of students selecting or consuming a fruit or vegetable on intervention days increased significantly when compared to the baseline. Results: Offering a fruit or vegetable as an appetizer to students was significantly associated with higher consumption of the fruit or vegetable appetizer when compared to consumption of fruits and vegetables taken in the normal lunch line during the baseline measurement. (Odds Ratio= 1.8, X[superscript 2] = 6.0, p = 0.014). Exposure to a choice between types of healthy items has a significant association with the likelihood that an exposed student will actually eat 50-100% of the item they have selected (OR = 4.5, X[superscript 2] = 22, p = 2.2E-6). Application To Child Nutrition Professionals: The results, combined with behavioral economic research, suggest innovative, low-cost strategies for increasing fruit and vegetable consumption among students during school mealtimes. Adjustments to variables of timing and choice may have a significant impact on selection and consumption of fruits and vegetables by students, leading to improved markers of nutrition quality and security.