Alaimo Katherine, Carlson Joseph J, Pfeiffer Karin A, Eisenmann Joey C, Paek Hye-Jin, Betz Heather H, Thompson Tracy, Wen Yalu, Norman Gregory J
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA,
J Community Health. 2015 Aug;40(4):815-26. doi: 10.1007/s10900-015-0005-5.
Project FIT was a two-year multi-component nutrition and physical activity intervention delivered in ethnically-diverse low-income elementary schools in Grand Rapids, MI. This paper reports effects on children's nutrition outcomes and process evaluation of the school component. A quasi-experimental design was utilized. 3rd, 4th and 5th-grade students (Yr 1 baseline: N = 410; Yr 2 baseline: N = 405; age range: 7.5-12.6 years) were measured in the fall and spring over the two-year intervention. Ordinal logistic, mixed effect models and generalized estimating equations were fitted, and the robust standard errors were utilized. Primary outcomes favoring the intervention students were found regarding consumption of fruits, vegetables and whole grain bread during year 2. Process evaluation revealed that implementation of most intervention components increased during year 2. Project FIT resulted in small but beneficial effects on consumption of fruits, vegetables, and whole grain bread in ethnically diverse low-income elementary school children.
“健康饮食计划”（FIT）项目是一项为期两年的多方面营养与体育活动干预项目，在密歇根州大急流城不同种族的低收入小学开展。本文报告了该项目对儿童营养状况的影响以及对学校部分的过程评估。研究采用了准实验设计。在为期两年的干预期间，对三、四、五年级学生（第一年基线：N = 410；第二年基线：N = 405；年龄范围：7.5 - 12.6岁）在秋季和春季进行了测量。拟合了有序逻辑回归、混合效应模型和广义估计方程，并使用了稳健标准误差。结果发现，在第二年，干预组学生在水果、蔬菜和全麦面包的摄入量方面有更优表现。过程评估显示，大多数干预措施在第二年的实施有所增加。“健康饮食计划”项目对不同种族低收入小学儿童的水果、蔬菜和全麦面包摄入量产生了虽小但有益的影响。
