Cummings Patricia L, Burbage Lindsey, Wood Michelle, Butler Rebecca K, Kuo Tony
Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, California (Mss Cummings, Burbage, Wood, and Butler and Dr Kuo); and Department of Epidemiology, Jonathan & Karin Fielding School of Public Health (Ms Cummings), and Department of Family Medicine, David Geffen School of Medicine (Dr Kuo), University of California, Los Angeles.
J Public Health Manag Pract. 2014 Jan-Feb;20(1 Suppl 1):S43-9. doi: 10.1097/PHH.0b013e31829f2e50.
Children consume more than one-third of their daily food intake in schools, suggesting that these environments are ideal places for intervening on poor dietary behaviors.
To assess the impact of strategy-focused menu planning on the sodium content of student meals served in the Los Angeles Unified School District (LAUSD).
Pre- and post-LAUSD menu change analyses for school years (SY) 2010-2011 and 2011-2012 were performed using nutritional analysis data and food production records. The analyses assessed changes in sodium content by meal categories.
900+ schools, grades K-12, operated by the LAUSD.
The LAUSD Food Services Branch, which serves about 650 000 meals per day.
A multistage menu planning approach that focused on implementing evidence-based strategies to improve the nutritional content of school breakfast and lunch menus. Engagement and formation of multisectoral partnerships, including public health and parent/student groups, were vital elements of the intervention process.
MAIN OUTCOME MEASURE(S): Sodium content changes in the LAUSD menu, SY 2010-2011 versus SY 2011-2012; other measures include documentation of program reach.
From SY 2010-2011 to SY 2011-2012, the mean unweighted sodium levels for elementary (K-5) breakfast and for secondary (6-12) breakfast and lunch decreased. These changes met or exceeded the 2014-2015 US Department of Agriculture sodium targets for school meals and for secondary breakfast, the 2022-2023 target(s). These results, however, were not as notable once student food selection patterns (weighted data) and condiments were considered in the analysis.
Use of strategy-focused menu planning as a mechanism to reduce sodium in school meals appeared to be promising, demonstrating favorable declines in mean sodium levels for at least 3 of 4 meal categories in the LAUSD. Student food selection patterns and condiments use, however, can affect the strength of the intervention.
儿童每日摄入的食物中有超过三分之一是在学校食用的，这表明学校环境是干预不良饮食行为的理想场所。
评估以策略为重点的菜单规划对洛杉矶联合学区（LAUSD）提供的学生餐钠含量的影响。
利用营养分析数据和食品生产记录，对2010 - 2011学年和2011 - 2012学年LAUSD菜单变化进行前后分析。分析按餐别类别评估钠含量的变化。
由LAUSD运营的900多所K - 12年级学校。
LAUSD食品服务部门，每天提供约65万份餐食。
一种多阶段菜单规划方法，重点是实施基于证据的策略，以改善学校早餐和午餐菜单的营养成分。多部门伙伴关系的参与和形成，包括公共卫生部门以及家长/学生团体，是干预过程的重要组成部分。
2010 - 2011学年与2011 - 2012学年LAUSD菜单中的钠含量变化；其他指标包括项目覆盖范围的记录。
从2010 - 2011学年到2011 - 2012学年，小学（K - 5年级）早餐以及中学（6 - 12年级）早餐和午餐的平均未加权钠含量有所下降。这些变化达到或超过了2014 - 2015年美国农业部学校餐食以及中学早餐的钠含量目标，即2022 - 2023年的目标。然而，在分析中考虑学生食物选择模式（加权数据）和调味品后，这些结果就不那么显著了。
使用以策略为重点的菜单规划作为降低学校餐食钠含量的一种机制似乎很有前景，LAUSD的4种餐别类别中至少有3种的平均钠含量出现了有利下降。然而，学生的食物选择模式和调味品的使用会影响干预的效果。
