University of Nevada Las Vegas, Las Vegas, NV 89106, USA.
J Sch Health. 2012 Feb;82(2):82-90. doi: 10.1111/j.1746-1561.2011.00670.x.
The HEALTHY primary prevention trial developed an integrated multicomponent intervention program to moderate risk factors for type 2 diabetes in middle schools. The nutrition component aimed to improve the quality of foods and beverages served to students. Changes in the School Breakfast Program (SBP), National School Lunch Program (NSLP), and à la carte venues are compared to the experience of control schools.
The intervention was implemented in 21 middle schools from winter 2007 through spring 2009 (following a cohort of students from sixth through eighth grades); 21 schools acted as observed controls. The nutrition component targeted school food service environmental change. Data identifying foods and nutrients served (selected by students for consumption) were collected over a 20-day period at baseline and end of study. Analysis compared end of study values for intervention versus control schools.
Intervention schools more successfully limited dessert and snack food portion size in NSLP and à la carte and lowered fat content of foods served. Servings of high-fiber grain-based foods and/or legumes were improved in SBP but not NSLP. Intervention and control schools eliminated >1% fat milk and added-sugar beverages in SBP, but intervention schools were more successful in NSLP and à la carte.
The HEALTHY program demonstrated significant changes in the nutritional quality of foods and beverages served in the SBP, NSLP, and à la carte venues, as part of an effort to decrease childhood obesity and support beneficial effects in some secondary HEALTHY study outcomes.
HEALTHY 初级预防试验开发了一个综合的多成分干预计划，以调节中学 2 型糖尿病的风险因素。营养成分旨在改善提供给学生的食品和饮料的质量。与对照学校的经验相比，对学校早餐计划（SBP）、国家学校午餐计划（NSLP）和点菜场所进行了更改。
该干预措施于 2007 年冬季至 2009 年春季在 21 所中学实施（在六至八年级的学生队列之后）；21 所学校作为观察对照。营养成分针对学校食品服务环境变化。在基线和研究结束时，收集了 20 天内识别所供应食品和营养素（学生选择食用）的数据。分析比较了干预组与对照组的研究结束时的值。
干预学校在 NSLP 和点菜中更成功地限制了甜点和零食的份量，并降低了所供应食品的脂肪含量。SBP 中高纤维谷物基食品和/或豆类的份量有所增加，但 NSLP 中没有增加。干预和对照学校都在 SBP 中取消了含有 1%以上脂肪的牛奶和添加糖饮料，但干预学校在 NSLP 和点菜中更为成功。
HEALTHY 计划在 SBP、NSLP 和点菜场所供应的食品和饮料的营养质量方面显示出显著变化，这是减少儿童肥胖并支持 HEALTHY 研究的一些次要结果中有益影响的努力的一部分。
