Hartstein Jill, Cullen Karen W, Reynolds Kim D, Harrell Joanne, Resnicow Ken, Kennel Phyllis
University of California, Irvine, CA, USA.
J Am Diet Assoc. 2008 Jan;108(1):140-4. doi: 10.1016/j.jada.2007.10.005.
We assessed the impact of a pilot middle school a la carte intervention on food and beverage purchases, kilocalories, fat, carbohydrate, and protein sold per student, and nutrient density of the foods sold. A la carte sales were obtained from six middle schools in three states for 1 baseline week and daily during the 6-week intervention. Intervention goals included reducing sizes of sweetened beverages and chips, and increasing the availability of water and reduced-fat/baked chips. Nutrients sold per day were computed and weekly nutrient means per student and per number of items sold were calculated and compared between baseline and week 6. Five schools achieved all goals at 6 weeks. Four schools showed increases in the percentage of kilocalories from protein and decreases in the amount of sweetened beverages sold; five showed substantial increases in water sales. Changes in regular chips varied by school. There were significant changes in energy density of foods sold. School foodservice changes in middle school snack bar/a la carte lines can be implemented and can lead to a reduction in the caloric density of foods purchased.
我们评估了一项针对中学自选食品的试点干预措施对食品和饮料购买量、每名学生销售的千卡、脂肪、碳水化合物和蛋白质含量，以及所售食品营养密度的影响。从三个州的六所中学获取了自选食品销售数据，基线期为1周，在为期6周的干预期间每天记录。干预目标包括减小含糖饮料和薯片的尺寸，增加水和减脂/烘焙薯片的供应。计算每日销售的营养素含量，并计算每名学生每周的营养素平均值以及按销售商品数量计算的每周营养素平均值，然后比较基线期和第6周的数据。五所学校在6周时实现了所有目标。四所学校的蛋白质千卡百分比有所增加，含糖饮料销售量有所下降；五所学校的水销售量大幅增加。普通薯片的变化因学校而异。所售食品的能量密度有显著变化。中学小吃店/自选食品区的学校餐饮服务变化可以实施，并可导致所购食品的热量密度降低。
