Division of Hematology/Oncology; VA Staff Medical Oncologist, Department of Internal Medicine, University of Michigan, 2150 Cancer Center, Ann Arbor, MI 48105, USA.
J Sch Health. 2010 Sep;80(9):429-35; quiz 461-3. doi: 10.1111/j.1746-1561.2010.00524.x.
Competitive foods/beverages are those in school vending machines, school stores, snack bars, special sales, and items sold à la carte in the school cafeteria that compete with United States Department of Agriculture (USDA) meal program offerings. Grouping à la carte items with less nutritious items allowed in less regulated venues may obfuscate analysis of the school competitive food environment. Excluding à la carte items from competitive foods, the objectives were to: (1) assess competitive food use by gender, ethnicity, eligibility for free or reduced-price meals, and participation in school meals programs, (2) determine differences between grade levels in energy intakes obtained from food sources, (3) determine the nutrient intake derived from competitive foods for students who consumed them, and (4) determine energy-adjusted differences in 24-hour nutrient intakes of protein, calcium, iron, and other selected nutrients between competitive food consumer and nonconsumers.
Competitive foods/beverages use, excluding à la carte items, was examined using the third School Nutrition Dietary Assessment Study (SNDA III), a nationally representative sample of 2309 schoolchildren in grades 1 to 12. Mean nutrient intakes were adjusted for energy intake and other covariates, and differences between consumers and nonconsumers of competitive items were determined using analysis of variance and sudaan.
Excluding à la carte items, 22% of schoolchildren consumed competitive items in a representative school day and use was highest in high school. Consumers of competitive items other than à la carte had significantly higher mean energy, sugar intakes, and lower sodium, dietary fiber, B vitamins, and iron intakes than nonconsumers.
Use of competitive foods/beverages, excluding à la carte, was detrimental to children's diet quality.
竞争食品/饮料是指学校自动售货机、学校商店、小吃店、特价销售以及学校自助餐厅中以单点形式出售的那些食品，它们与美国农业部（USDA）膳食计划提供的食品竞争。将单点形式出售的食品与在监管较少的场所允许供应的营养较少的食品归类在一起，可能会使对学校竞争食品环境的分析变得模糊。将单点形式出售的食品排除在竞争食品之外，目的是：（1）评估按性别、族裔、是否有资格享受免费或降价膳食以及是否参加学校膳食计划划分的学生对竞争食品的使用情况，（2）确定不同年级学生从食物来源获得的能量摄入量之间的差异，（3）确定食用竞争食品的学生的竞争食品的营养素摄入量，以及（4）确定竞争食品消费者和非消费者之间 24 小时蛋白质、钙、铁和其他选定营养素的能量调整差异。
使用全国代表性样本 2309 名 1 至 12 年级学生的第三次学校营养饮食评估研究（SNDA III），研究了排除单点形式出售的食品之后的竞争食品/饮料的使用情况。采用方差分析和 sudaan 分析，根据能量摄入量和其他协变量对营养素摄入量进行调整，并确定竞争食品消费者和非消费者之间的差异。
在有代表性的一天中，有 22%的学生食用了单点形式以外的竞争食品，且高中学生的使用率最高。除单点形式出售的食品外，竞争食品的消费者的平均能量、糖摄入量较高，而钠、膳食纤维、B 族维生素和铁摄入量较低。
除单点形式出售的食品之外，竞争食品/饮料的使用对儿童的饮食质量有害。
