一项餐饮服务干预措施改善了农村小学午餐时的全谷物供应。
A food service intervention improves whole grain access at lunch in rural elementary schools.
机构信息
Research Fellow, (
出版信息
J Sch Health. 2014 Mar;84(3):212-9. doi: 10.1111/josh.12133.
BACKGROUND
Whole grain (WG) options are often limited in schools, which may impact rural, low-income students who rely on school meals for a substantial portion of their food intake. This study examined the changes in the availability and quantity of WG and refined grain foods offered in schools participating in the Creating Healthy, Active and Nurturing Growing-up Environments (CHANGE) study, a randomized, controlled intervention among rural communities (4 intervention and 4 control).
METHODS
Foods were assessed using production records, recipes, and nutrition labels from breakfast and lunch over 1 week during fall 2008 and spring 2009. Key informant interviews were conducted with school food service directors in the spring 2009.
RESULTS
The CHANGE intervention schools significantly increased the average percent of school days WGs were offered (p = .047) and the amount of WGs offered/food item (ounces) at lunch compared with control schools (p = .02). There was a significant decrease in the percent of students with access to refined grains at lunch compared with control schools (p = .049), although there were no significant differences in WG availability during breakfast.
CONCLUSIONS
The CHANGE schools improved WG availability, enabling student's WG consumption to be closer to national recommendations.
背景
学校提供的全麦（WG）选择通常有限，这可能会影响到依赖学校餐食作为主要食物来源的农村低收入学生。本研究调查了参与 Creating Healthy, Active and Nurturing Growing-up Environments (CHANGE) 研究的农村社区（4 个干预组和 4 个对照组）中学校提供的 WG 和精制谷物食品的供应和数量的变化。
方法
在 2008 年秋季和 2009 年春季的一周内，使用早餐和午餐的生产记录、食谱和营养标签来评估食品。在 2009 年春季，对学校食品服务主任进行了重点信息访谈。
结果
与对照组相比，CHANGE 干预组学校提供的 WG 比例（p =.047）和午餐时 WG 供应量/食物项目（盎司）（p =.02）显著增加。与对照组相比，午餐时能够获得精制谷物的学生比例显著下降（p =.049），尽管早餐时 WG 的供应情况没有显著差异。
结论
CHANGE 学校改善了 WG 的供应，使学生的 WG 摄入量更接近国家建议。
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