Department of Society, Human Development, and Health, Harvard School of Public Health, Boston, MA 02115, USA.
J Sch Health. 2010 Oct;80(10):478-86. doi: 10.1111/j.1746-1561.2010.00531.x.
This article seeks to inform state and local school food policies by evaluating the impact of Connecticut's Healthy Food Certification (HFC), a program which provides monetary incentives to school districts that choose to implement state nutrition standards for all foods sold to students outside reimbursable school meals.
Food service directors from all school districts participating in the National School Lunch Program (NSLP) (N = 151) in Connecticut were surveyed about the availability of competitive foods before and after the 2006-2007 implementation of HFC. Food categories were coded as healthy or unhealthy based on whether they met the Connecticut Nutrition Standards. Data on NSLP participation were provided by the State Department of Education. Changes in NSLP participation and availability of unhealthy competitive foods in elementary, middle, and high schools were compared pre- and post-HFC across districts participating (n = 74) versus not participating (n = 77) in HFC.
On average, all districts in Connecticut reduced the availability of unhealthy competitive foods, with a significantly greater reduction among HFC districts. Average NSLP participation also increased across the state. Participating in HFC was associated with significantly greater NSLP participation for paid meals in middle school; however, implementing HFC did not increase overall NSLP participation beyond the statewide upward trend.
The 2006-2007 school year was marked by a significant decrease in unhealthy competitive foods and an increase in NSLP participation across the state. Participation in Connecticut's voluntary HFC further reduced the availability of unhealthy competitive foods in local school districts, and had either a positive or neutral effect on NSLP participation.
本文旨在通过评估康涅狄格州健康食品认证（HFC）的影响，为州和地方学校食品政策提供信息，该计划为选择实施州营养标准的学区提供资金激励，以向学生出售除补贴餐食之外的所有食品。
康涅狄格州全国学校午餐计划（NSLP）中所有学区的餐饮主任（N=151）接受了调查，询问 HFC 于 2006-2007 年实施前后，有竞争力食品的供应情况。根据是否符合康涅狄格州营养标准，将食品类别编码为健康或不健康。国家教育部提供了 NSLP 参与数据。在 HFC 参与（n=74）和不参与（n=77）的学区之间，比较了 HFC 前后小学、初中和高中的 NSLP 参与率和不健康有竞争力食品的供应变化。
康涅狄格州所有学区平均减少了不健康有竞争力食品的供应，而参与 HFC 的学区降幅更大。全州范围内，NSLP 的参与率也有所上升。参与 HFC 与初中付费餐的 NSLP 参与率显著增加有关；然而，除了全州的上升趋势外，实施 HFC 并未增加整体 NSLP 参与率。
2006-2007 学年，全州范围内不健康有竞争力食品的供应显著减少，NSLP 参与率上升。参与康涅狄格州自愿的 HFC 进一步减少了当地学区不健康有竞争力食品的供应，并对 NSLP 参与率产生了积极或中性影响。
